Breakfast: This Sunday morning I began with Irish Breakfast Tea and read the actual paper, rather than viewing it on my phone’s screen. I like it. I could get used to this.
Breakfast had two courses – first the savory: Garbanzo Bean “tuna” Salad on Corn Thins.
The second course was sweet: Raspberry Jam and Peanut Butter on Corn Thins. Life is good!
After breakfast I made Sauerkraut with Caraway Seeds. The Sauerkraut will reappear a few weeks from now when it’s ready.
Dinner: Gary surprised me with this dish made with Tempeh, Peas, Carrots, Cabbage and a Coconut Curry Sauce. We are calling it Tempeh Tikka Masala.
It was served with our multigrain blend of Millet, Brown Basmati Rice, Red Rice and Black Forbidden Rice. We finished up the Garbanzo Bean “tuna” Salad with Celery and Carrot Sticks.
I had frozen some of the Vanilla Coconut Shake I made yesterday in a silicon mini cupcake pan. Today they made a nice treat to eat while watching the Academy Awards.
