I cannot believe that we’re at the last weekend of August. Summer has been so busy for us this year and it continues to fly by. I picked up the first local apples at the farmer’s market this week, which is just wild to me (they are incredibly sour haha). I’m trying to savour the warmth and time outside as much I can. I posted a lovely seasonal transition kinda dinner this week if you missed it! Find it here.
This weekend, we have an engagement party to go to and I’m painting one of our sheds with my mom (this is the colour). Plus all the usual weekend catchup kinda stuff that we have to do.
I hope that you’re keeping well and getting some rest this over the next couple days :)
5 Things I’m Reading:
- The Ones We Sent Away
- Oddly satisfying: what’s behind our drive to collect useless items?
- Meditation is more than either stress relief or enlightenment
- We’re Doing Gua Sha All Wrong
- How Cooking Videos Took Over The World
5 Things I’m Enjoying:
- We have a large yard with a surprising amount of tight, dark spaces. Following these tips from Gardenista.
- Learning about the last wild apple forests
- This power ranking of vegan ice creams. Except they forgot my personal fave: Honey’s.
- The Happy Eating Podcast
- Can’t wait to try some lacto fermentation.
- Would you mind sharing your weekly/daily food prep?
I honestly don’t prep too many finished dishes. I will make a batch of salad dressing or some other type of sauce. I will also make some quinoa or other grain to have on hand for salads and bowls. I also like to make my own nut milk when I can, so I’ll blend that up on a Sunday usually. Other than those things, the majority of my prep focuses around cleaned and cut vegetables/greens, washed fruit that’s ready to go, making sure I have enough frozen bananas for my daily smoothie, and that’s about it! I do so much cooking for my site/socials that I don’t really need to be prepping other stuff. I also just really love to cook in the moment when I can. If you’re like me and do more component-style prep, let me know if you’d like to see more sauce and salad dressings on the blog in the future!
- How do you keep your stainless steel cookware so stainless? It looks brand new!
If my pan is a bit gunked up, I use a wet Scrub Daddy sponge and a baking soda paste together (and sometimes a couple drops of lemon essential oil). This usually does the job! If the pan is exceptionally grimy, I’ll bust out the Bar Keepers Friend.
- Any advice for folks who are playing with the idea of a creative career but are nervous to make the jump?
I think being nervous is a good thing because that means you’re being realistic and practical. I started my site and worked on it alongside freelance photo work and a restaurant job for 6 years before I went all in. You don’t have to make a huge jump if that seems like too much. Starting on it part time is still starting! But if your goal is to get into your creative career full time, I’d recommend having 6 months to a year’s worth of expenses saved up so that you can devote yourself to the work that you want to be doing because it may not be practical from a profits perspective right away. I think it’s important to stop doubting yourself and just start, but you also have to be realistic and map out a plan for how you’ll take care of your basic needs/possible emergencies that may come up etc.
- High speed blenders: Can I get away with a cheaper brand than the Vitamix?
I think blenders have come a long way in the last few years, so you definitely can get away with a more economical choice! It also just depends on what you’re planning on making regularly. If it’s mostly smoothies, you definitely don’t need a Vitamix. I truly love mine, but when I got it almost 14 years ago, there was nothing else like it on the market. I hear great things about the Ninja blenders and they’re priced really reasonably!
- Tips for ensuring you’re receiving adequate Omega 3 as a vegan?
I take a supplement! Nordic Naturals algae omega is my go-to right now, but I’ve also used Nutra Vege.