Scenes From a Quarantine, Part 5
May 6, 2020
Here are the latest highlights from the Quarantine cafe! First in the bakery, my failed sourdough starter. It was bubbling nice and fine, but I accidentally killed it. I’m starting another tomorrow, because… persistence.
Next a stop at the bar before I’m seated at the best seat in the house. I decided it would be tiki Thursday. The gorgeous beachfront view at my friend’s apartment would help with that tropical feel… kind of.
Some veggie sushi from Inaka Asian Fusion, packed with avocado, cucumber, inari and asparagus, and mango on top. Sushi is a craving I can’t really replicate on my own… and its ubiquity doesn’t help motivate me.
Ok, if you are collecting trivia about my culinary existence, you know that pancakes and chocolate chip cookies are my early baking endeavors. This is another one: banana blueberry muffins. I’ll share the updated recipe when I make it again. It’s definitely evolved since this. 12 years ago…
Since I got some potatoes in my Misfits box, I made some air fryer potatoes. Kinda hard to screw up potatoes. Even when they’re bad, they’re good.
This bowl is like my dog bowl during the quarantine. I fill it for every meal. Here’s more curry. I needed to again use the chickpeas from the aquafaba I needed for the Angel Food cake. I made it again to utilize more Misfits produce later on and get rid of this entirely too creamy and fatty barista milk I got from Thrive Market. Notice my pickled daikon still going strong.
Brekkie in the bowl. I’m still making chia oatmeal every week. This bowl is dressed to the 9’s with black and blueberries (bruiseberries?), shredded unsweetened coconut, and the best granola in a bag: Purely Elizabeth Banana Nut Butter Grain-free Granola. Holla!!
Sometimes the heavens shine upon you and you get a perfect avocado… and you make it bathe in a pool of lemon juice so it never gets brown. 🥑
Then you try a new vegan sour cream from the store… because you went to the store even though it was a horrible experience. And it’s cheaper than cashews, especially when it didn’t scan and the lady made up $3.99 and I said “Okay.” But yes, Kite Hill. It was good on the nachos I made because I made more of that amazing potato and carrot cheese sauce.
And there’s the bowl and the nachos.
Also finally scoring some tofu and with more Misfits produce… a yummy-ish t.l.t. In the end I decided the marinade for the tofu I whipped up was off putting… so I put the tofu in that curry I mentioned earlier. I think this post is exemplifying how efficient I am in the kitchen!
Oh, here is that curry! In it… Angel Food cake aquafaba chickpeas, the barista milk, the tofu, rest of the carrots, the head of broccoli, sweet potato, and the Swiss chard from the Misfits box, and love. So delicious.
Oh, coconut cream from my photoshoot with the Angel Food cake, along with berries and that yummy granola. A special breakfast parfait before a photo mission.
Roasted red beets. I can eat my weight in beets… which is bit more than it was before all this quarantine eating!
Here I go utilizing stuff again. This was the side of tahini I got along with my Middle Eastern delivery. It is so good with beets.
My yummy curry now topped with that Kite Hill sour cream. Quinoa not millet this week. Ancient grains are my staple. Also, still trying to use the bunch of cilantro… but a pesto may be coming soon. Who the heck can use a whole bunch of cilantro before it gets slimy?!
My millet chocolate chip cookies packed for a photo mission. Yay, I get to give my treats out again.
Finally, the look I give you when you ask if I am eating well during the quarantine. (Seriously, this was a parking lot selfie that looked so creepy as a “live” picture that I am making you look at it.) Here’s to week 7!