Saturday, May 20, 2006

All right, I'm back. Hopefully there won't be as big of a gap between my posts again. It's been kind of crazy this week, but it should calm down now.

On Wednesday, we went to our local high school for a lecture series about The Da Vinci Code. I thought it would be a good idea to read the book before the series, so I spent the whole day reading the book from front to back!

On Thursday I had a flamenco lesson at my teacher's house. Her husband built her a studio where she can teach her students, and it's really nice. We got back kind of late and had some cauliflower potato soup with nutmeg (from La Dolce Vegan), a salad with nutritional yeast and tomato dressing, and some wheatless onion quick bread. Unfortunately, I didn't get a picture of the onion bread before it was gobbled up. Also, on Thursday, some books I ordered on Amazon came, so I was busy looking at them. It's kind of embarrasing how many books I got, so I'm not going to list them.

Yesterday, I had an orthodontist appointment, and after that I came home, had dinner, and then I went to my guitar teacher Rhett Tyler's house, where he was having a jam session in his recording studio.

Today Rachel and me went to see The Da Vinci Code. I didn't really like like it, which is too bad, because I really enjoyed the book. We're also leaving for TSL in a little while to go see Isn't This a Time! A Tribute to Harold Leventhal.

This is Brazilian Black Bean Soup (from The Moosewood Cookbook) dolloped with
homemade tofu sour cream.

This is Cauliflower Potato Soup with Nutmeg (from La Dolce Vegan).

Spanish Style Millet (from The Passionate Vegetarian).

Lemon Pie with Strawberry Topping. This was just lemon curd in a graham cracker crust Rachel brought home, and the topping was made out of strawberries and all fruit raspberry preserves.

All right, I have to go. Bye!


KleoPatra said...

The food looks great.

Thanks for the info on the movie. I want to see it very soon...

Freedom said...

This all looks yummy and I'm glad to see you back posting. I would love the recipe for the tofu sour cream!

primaryconsumer said...

Thanks kleopatra. :)

Freedom, here is the recipe for the tofu sour cream:

*makes 1 1/4 cups*

10 oz. firm silken tofu, drained
3 tbsp vegetable oil
1 tsp. brown rice syrup
juice of 1 lemons
1/2 tsp. salt, or to taste

Blend all ingredients until very smooth, in blender or food processor.
Simple and delicious!