little sarah Big World

Tag: chard

Overhang

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“You have 15 to 20 minutes before you are bombarded with friendship. Be prepared.”

Last night. I was cleaning house, listening to the Broadway Showstoppers station on Pandora, wearing striped underwear and mom’s embroidered halter top from the 70s, and baking banana bourbon chocolate chip bread.

I turned down plans with a friend, a “friend date,” to do this. “I’ve got a date with myself,” I told her.

But…turns out you can’t just text your Stephanies a picture of you in your underwear and halter top and expect them not to show up at your house. I was making guacamole, anyways.

Told them I was in the middle of cleaning/dancing/baking, that I couldn’t be a great hostess for very long…but in the end it turned out not to matter. Because I don’t need to host them. There is no courting here, just epic hanging out and talking, laughing, complete honesty…

And whiskey gingers. Lots and lots of whiskey gingers.

(I call them that even when I use bourbon. True story).

Incidentally, I started the day off with sauteed chard.

We call that detox, friends. But it was totally worth it.

Last Night -vs- This Morning

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Life These Days

Last night was: Bikram yoga, groceries (fresh fruit, chocolate chips, coconut water), liquor store, stuffed bell peppers, gin and tonics with a side of Mad Men.

Which means this morning is : chard sauteed in soy sauce with sesame seeds, and fresh squeezed orange-lime juice. Detox.

Plus: a fried egg. Hangover.

Very proud of the stuffed peppers, though, so here’s a (vague) recipe:

Stuffed Bell Peppers (for 2)

-2 bell peppers

-1 cup cooked rice or some other whole grain (quinoa, etc.)

-1/3 c fake cream cheese

-2 tbsp olive tapenade

-some chard, cut into small strips

-1 fake sausage link (I like Field Roast or Tofurky), cut into slices, then slices cut into fourths

-nutritional yeast

Preheat oven to 425°F. Cut the tops off of your bell peppers and scrape or cut out the white parts inside. Microwave the cream cheese until it’s soft, then mix together with rice, olive tapenade, chard and fake sausage. Dollop/scoop/whatever rice mixture into bell peppers, then top with nutritional yeast. Roast in the oven for 20-30 minutes, until peppers become wrinkly and soft. Enjoy!