I initially had decided to fold this post into the weekly Sunday one, but over the last month I received so many likes on these posts that I decided it was worth keeping as a regular Monday feature.
We are slowly moving toward eating more prepared foods as our goal the next two months is to use up as much as possible so very little has to be thrown away when we move out of apartment. Our pantry grows more empty every day, and we’re slowly using up the many condiments in our refrigerator. There will obviously be things that we won’t be able to finish (like a jar of hot peppers or a jar of YaYu’s spicy chili crisp that she left behind), but we’re going to try our best. Anyway, vegan entrees and such are filling in a lot of slots in our menu these days and will continue to do so until we leave.
We had lots of tasty dinners this week. The California roll salad helped us almost finish our remaining rice (once it’s gone we’re going to use Japanese microwave cooked rice). I used quinoa this past week to make fried “rice” which used up the remainders of a bag of quinoa, and our chicken patty sandwiches used up some barbecue sauce (and we ate the last of some corn chips that we had gotten for the girls and then forgotten about – they were “refreshed” in the microwave). There were of course mini pizzas one evening – we have two jars of pizza sauce to use up – and otherwise meals were made from items in the freezer or the pantry.
Sunday: Vegan chick’n pot pie (with added black pepper)
Monday: California roll salad
Tuesday: Chick’n patty sandwiches with barbecue sauce; corn chips
Wednesday: Shrimp fried quinoa
Thursday: Roasted poblano enchiladas; cilantro rice; cucumber spears
Friday: Cheese mini pizzas with pepper and onion
Saturday: Breakfast for dinner (pancakes; plant-based sausage patties; fresh blueberry syrup; vegan sausage patties)
Desserts this past week were either Girl Scout cookies (four Thin Mints and two Samoas, our favorites), a quarter piece of one of Costco’s jumbo fudge cupcakes, or two pieces of mochi ice cream. This week we’ll segue into Costco’s red velvet cupcakes, Pepperidge Farm coconut cake, and a little more mochi ice cream. Having a tiny dessert and sharing a cup of coffee after dinner has become one of our favorite rituals and keeps us away from sweets the rest of the day.
Next week’s menu will continue to include prepared foods or convenience items, like the chili shrimp sauce and tofu burger mix. I’m not cooking much at all these days.
- Macaroni & cheese
- Margherita pizza
- Fried chick’n with mashed potatoes & country gravy
- Corn dogs
- Chili shrimp
- Mini pizzas
- Tofu burgers
There are so many fascinating rocks and rock formations out on the Maha’ulepu Trail, from volcanic basalt to lava rocks to sandstone with everything in between. Sometimes it feels like we’re walking on the moon. I would be in heaven if I were a geologist.
The good weather we’ve been having means more beach days which means fewer days for walking, but we still aim to get in a minimum of four days per week. The Maha’ulepu Trail is our hiking venue these days, but the trailhead sits right next to Shipwreck Beach, so if we go there to the beach Brett will take a solo hike while I stay back on the beach with our stuff. The trail has all sorts of different paths and detours coming off of it, and it took me almost all of last month to figure out and remember our route without getting lost. We always stop along the way for a few moment to watch if we spot whales or other sea creatures (sea turtles and giant manta rays!), or if the waves are crashing particularly high against the cliffs, but mostly we just walk out and back and enjoy the views along the way.