Spicy Peanut Noodles

Boy, has it been a busy weekend.  I had a bad work day on Friday, followed up by not feeling well in the evening (and not sleeping).  My hubby went out for burrito takeout because he didn't feel like leftover bean burgers or salmon patties.  I ended up not being hungry for my burrito either.

The rest of the weekend has been a flurry of activity.  The season of "birthday parties" has begun.  Saturday I quilted at a class while the fam attended a party.  Sunday we attended another party while hubby worked.  I worked on a quilt today for our school auction.  I have only 11 days to finish it, and my walking foot broke today.  So that has slowed me down tremendously. I'm still pretty sure that I can finish.  I will have to buckle down and do a little bit every night.  This probably means we are eating at the coffee table most nights this week.  My sewing table = dining room table.

We spent the afternoon making 3 kinds of cupcakes for my son's birthday, while joking about cupcake wars.  Dinner wasn't ready until 8 pm (which is really 7, right?)  By the way the cupcake recipes - one from Elie Krieger (chocolate cupcakes), one lemon cupcake, one vanilla cupcake (from this month's Fine Cooking, also Elie Krieger).  I liked the cupcake recipes because they called for whole wheat pastry flour, and are a LITTLE bit healthier (less sugar), and some substitutions also - a little less butter.  We didn't frost them - that's a no no in my son's class.  Nobody wants 26 kindergarteners hopped up on sugar.

I wanted something easy tonight after the cupcake afternoon.  I chose vegan spicy peanut noodles with vegetables, from Wildly Affordable Organic.  I won't post the recipe here, but it was easy and delish.  Well, it WOULD have been easy, but I ran out of peanut butter, and had to spend 15 minutes stirring up the new jar, which is a real arm workout.  My version had the stir fry greens from the CSA - no kale this week, just cabbages and bok choy and tatsoi.  I also had carrots and broccoli stems...I just got tired of trying to get all the aphids out of the florets...they went into the compost.  I didn't make it very spicy, but happily put on sriracha at the end.  Definite keeper.  There are a lot of vegan and vegetarian recipes in that cookbook. I highly recommend it (and the E-books at Cook For Good, if they are still available).  Mostly the same recipes.

And one day last week, I had a bacon, egg, and cheese sandwich for breakfast.