So, today was fun.
On my drive to work today as I was merging from the left lane to the right lane just before the entrance to the highway I saw a large piece of metal in the middle of the lane. It looked like a hunk of some machine, or car part that had fallen off a heavy duty truck perhaps.
I saw it only for a split second as the car in front of me switched lanes. I don’t remember if I had time to move out of the way or not, but I was thinking I had better not put my brakes on as I merged onto the highway because I’m sure I would have been rear ended. So I kept driving and sure enough just as I changed lanes the object met my front right tire.
It was quite the bump – it felt hard and solid as I drove over it with a clank. Unluckily I was merging right onto the highway with no where else to turn off, so I had to keep driving. The next exit was mine, but it was down a large hill. I could feel my tired slowly giving out. There was a sad little noise coming from the front right. It began to clunk louder, so I turned on my hazards, and coasted along the shoulder until the bottom of the highway to my exit.
I pulled over for a minute so I could call Adam – panicked of course. I began crying, because well that’s what you do when you’ve just ran over a large metal object, your tire is punctured, clanking and slowly deflating and your stranded on the side of a highway and need to be at work in 5 minutes.
I managed to let some traffic by me while I was on the shoulder of the exit, and then proceed to limp my way around the exit with my hazard lights to the nearest parking lot for a park & ride bus area.
I parked, got out and looked at the damage. Yup – it was definitely torn up. I called Adam back, then called a cab to get me to work. I was really only about 5 minutes from the school I was working at today, and luckily it was the school I had been at for both my practicums so I knew it well. I think if I had been TOCing at an unknown school I may have been a little more panicked.
a $20 cab ride later, I was at school – and on time! TOC of the year? I think so.
A big thanks to Adam who was a super boyfriend today – he left work, went to my abandoned car to put on the spare tire, which turned out to be flat and had to go to the store to get a compressor, came back and changed the spare in the pouring rain, brought it to his uncle who works at a tire store (thankfully!) and put on a new set of tires (because to be honest they needed to be changed before this winter came anyways), drove my car to my school with the new wheels and dropped off my keys, then his dad dropped him off back at his car.
All I can say is thank goodness for boyfriends who know how to change a tire. Amen.
Needless to say I baked him two treats tonight – both with Apple because he requests apple pie daily.
Today, he definitely deserved two desserts. I’ll be sharing them soon because they were both major hits.
Now we’re both lying curled up on the couch watching some PVRd shows including the Black List, Agents of Shield and How I Met Your Mother. There’s lots of new shows for the season, some good some not so good.
We had some salad for dinner with a chicken breast and a mug of this soup.
Soup in a mug – it’s the best, and it’s happening all season long. It’s handy dandy.
I’ve began making a Sunday Soup – each sunday I’ll make a large pot of soup to eat through the week for lunches or quick dinners. I’ll share them on here each week.
Do you have any favourite soups??
Roasted Butternut Squash Carrot Apple Soup
- 2 medium butternut squash, peeled seeds removed and chopped into chunks
- Olive Oil
- 1 yellow onion
- 5-6 medium carrots
- 2-3 granny smith apples
- 3 Tbs. Pumpkin
- 4 Cups (1 carton) low-sodium vegetable stock
- 1 cup water
- dried garlic salt
- curry powder
- Pre-heat oven to 400 degrees.
- Place sliced butternut squash chunks onto baking pan, drizzle with olive oil and sprinkle with a little nutmeg, cinnamon, garlic and curry powder just slightly. Mix together and spread in single layer on sheet.
- Place in oven for 30-40 minutes, until squash is tender, caramelized and nicely roasted.
- About 10 minutes before the squash is finished, dice the onion and add it to a large pot with 2-3 Tbs of olive oil. Heat over medium heat 4-5 minutes until translucent.
- Peel and cut carrots into small chunks, add to pot. Cook another 5 minutes.
- Peel and cut apple into chunks, add to pot.
- Remove butternut squash from the oven, and add about 2 cups of the squash to the pot along with the pumpkin. I reserve the rest of the squash to have with salads - it's delicious.
- Add the vegetable broth and water, bring to a boil.
- Reduce heat to medium-low and simmer for about 30 minutes.
- Remove from heat.
- Use an immersion blender to puree the soup, or you can transfer to a blender (be sure to allow the heat to escape through the top or it will burst!), or add small amounts at a time to a food processor and return to the pot. It will turn into a gloriously thick velvety smooth orange soup.
- I topped mine with a drizzle of coconut milk.
b a k e a h o l i c http://www.bakeaholic.ca/
Fall has made its arrival.
The mornings are chilly.
There’s a crisp to the air.
The leaves have begun to let go of the trees and fall around us.
While I was standing in the classroom this week I looked outside to see beautifully coloured leaves falling and twirling in the wind. It’s amazing how quickly one season ends and another begins.
We went downtown Sunday to the trade show and ended up walking around the city in the pouring rain. We ducked into the mall for a while and when we emerged it was sunny.
That’s Vancouver for ya.
This whole week has been a combination of sun, rain, wind, and storms. You can never be sure of what will come next which means leaving the house in boots and returning in flip flops/flats while peeling off the heavy sweater I thought I needed.
Layering is best in Fall. Especially a Vancouver Fall.
Layering is also good when it comes to granola. Layers of yogurt/almond milk/granola/fruit.
I made this granola after seeing it on this site. I thought it sounded perfect – since I have a love for bananas and crunchy granola. I changed it slightly and doubled the recipe, granola doesn’t last long between Adam and I.
It’s perfect to bring to school because it is nut free; I have to leave my beloved nut butters at home while I work because of students’ allergies. Though I did switch to Sunflower Seed Butter during my practicum earlier this year. I needed that recess apple + nut butter fix.
Ps. Recess as an adult? Awesome.
I like my cereal cold, really cold. You can definitely freeze this granola and eat it right out of the freezer with a splash of ice cold almond milk.
Or, you can have it over yogurt like Adam does.
I read a tip that you should keep the granola in the oven after you have turned it off, so that it dries fully throughout and you have crunchy granola – unless you like chewy granola, then take it out after the timer goes off.
Simple delicious banana granola
- 2 cups oats (wheat-free, gluten-free)
- 1/2 cup quinoa flakes
- 3 tablespoons flax seeds
- 1/4 cup coconut (optional)
- pinch of cinnamon
- 2 ripe bananas
- 1 tablespoon coconut oil
- Preheat oven to 325 degrees F and line a baking tray with baking paper or silicone.
- Combine oats, quinoa flakes, coconut, seeds, and cinnamon in a bowl.
- In a separate bowl, thoroughly mash the banana with a fork. Add the coconut oil and mix well.
- Add oats to the banana mixture and mix well. Make sure everything is coated and has a clumpy texture.
- Spread the granola on the baking tray. Bake for about 15-18 minutes. Turn the granola over halfway cooking time.
- The granola should be golden brown and crisp.
- Turn off the oven. Let the granola cool in the oven until completely cold.
- Serve or store in an airtight container.
b a k e a h o l i c http://www.bakeaholic.ca/
I’ve been working for three weeks now as a teacher on call – It’s been really fun and interesting so far. I’ve taught every grade in elementary school from K-7 including a French prep. All I can say is thank you to my high school French teacher for getting me through a day of teaching French. It’s surprising how much you can remember, and how much I have forgot. Luckily for grade 5 and 7s they don’t know how to pronounce the words properly either ;)
Now that I’m working again after being a student for so long, and not having a ‘regular job’ I appreciate weekends more. Hence the excitement that it is Friday today. I’m also super excited that I get to work three days at my old school where I did my student teaching and see / teach some of my students again. Adam and I are going to the IDS West (Interior Design Show) this weekend. We went last year and the home decor/furnishings and exhibits are awesome. So many amazing items to lust over. Last year there were amazing natural wood tables and headboards to die for. If only I had the $$, and the room. For now it’s fun to walk through each exhibit and dream about them. I love a good design show, especially home design.
I also appreciate more sleep. Not that I wasn’t sleeping enough before, but as a student I could stay up til 11:30 at night and wake up at 8 am, whereas now when I know I have a call out the next day / anticipate a 7 or 8 am on call I head to bed around 10:00.
However, on weekends I find myself waking up before 8 am.
Another thing I’m looking forward to this weekend is dinner with our neighbours. I found this recipe online after I began a search for dairy-free chocolate mousse. Adam and I had watched an episode of Master Chef where the contestants had to make three difficult dessert dishes. A chocolate molten lava cake, a chocolate soufflé and of course a chocolate mousse. I’m usually not a fan of chocolate mousse cakes, but that’s because they’re those super gelatine-y chocolate mousse cakes.
When I saw Master Chef, the chocolate mousse was thick, but light and airy. When Chef Ramsey took a bite he dug the spoon into the mousse, gave it a swirl and popped it out with a spoonful of delicious whipped mousse that left a perfect whole in the dessert. I knew I wanted to try and make something similar, but due to my dairy allergy I didn’t want to endure the stomach pain afterwards – or eat all that heavy dairy really.
This Raw Vegan Chocolate Mousse is light, airy, and incredibly delicious. It would be a great weekend dessert. If you’re planning on making it I suggest placing the cashews in water the night before, and then allowing the mousse to sit a few hours before serving as well. I would definitely make this again – it is so simple and really hits the spot if you’re craving a light chocolate dessert.
This dessert will satisfy not only your Vegan friends, but your dairy-loving chocolate friends as well. I found the recipe here, and made some adaptions. This serves maybe 2 people with generous portions, but it is quite rich. I would say double it for a party of 4, making smaller portions and serve with fresh berries.
I made a similar chocolate mousse before with avocado here – it was more of a smooth and creamy mousse, whereas this one is more airy like the real thing.
Raw Vegan Chocolate Mousse
Deliciously light and airy chocolate mousse
- 1 cup Raw Cashews, Soaked 6 Hours or overnight
- 1 Tablespoon Agave Syrup
- 4 teaspoons Coconut Oil
- 1/2 tsp vanilla
- 1/4 cup Water
- 3 Tablespoons Raw Cacao Powder
- Drain Cashews.
- Combine all the ingredients in the bowl of a food processor and puree for 5-6 minutes, periodically scraping the bowl, until the mixture is creamy and fluffy.
- Chill 1 hour or overnight. (if chilling overnight take out of fridge 20 minutes prior to serving)
- Garnish with shaved chocolate or fruit.
b a k e a h o l i c http://www.bakeaholic.ca/