Meeting with the florist earlier today was amazing! I actually found her on The Knot and realized that her shop was near an area right by Butler that I had been to several times. After talking with her for a while, I found out that she graduated from Butler with a degree in Arts Administration too! Instant connection.
She said that she will be sending me a quote this weekend, and I know that it will be a hard decision between this florist and the first one that I met with. Should I take personality and the “vibe” I got from each person into account? I suppose I will deal with that when the decision needs to be made.
Tonight’s dinner was a newbie! I have read several recipes made with tempeh, but I never actually understood what it was and was a little nervous about trying it. After doing a bit of research, asking a couple of questions, and finding an approachable recipe, I purchased tempeh and decided to give it a go.
If you have never heard of tempeh, tempeh is a cake made of fermented and cultured whole soy beans. It has a higher content of protein, dietary fiber, and vitamins than tofu. Although it has a pretty earthy flavor on it’s own, it really picks up the flavors of the ingredients surrounding it.
I used a recipe from Clare on Fitting It All In for Garlic Soy, Eggplant and Zucchini. The recipe was simple, easy to follow, and a great introductory recipe for tempeh!
It had a slightly soy sauce flavor, and the vegetables were cooked to the perfect tenderness.
I am now relaxing, watching the Food Network, and in desperate need of painting my nails.
EEK! I haven’t painted them since Chelsea’s Wedding!!
What new ingredient have you used lately??
Based on this post, here are a few similar ones you should check out.
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