Sound a fanfare… the food delivery arrived! All sorts of making, baking, and creating can now happen, and then all sorts of rescuing the kitchen from looking like a bomb hit it afterwards. It’s the weekend, so it’s a good time for it. Hopefully I can get enough made, today and tomorrow, that I’ll have stuff ready to eat on my first day back at work. I seem to have crammed a ton of work appointments into Monday; the rest of the week it calms down a bit.
I had a walk for an hour this afternoon. Several of the large trees fell yesterday, it’s sad. My usual stroll around the outside edge of the park turned into circumnavigating past masses of branches and trunk.
My back aches somewhat from standing in the kitchen for ages making olive cake then mushroom and chickpea burgers. Burgers were gorgeous though, and PJ, my human test subject liked them too. I mostly followed the recipe except I didn’t have any parsley so I used rocket, and I used shiitake mushrooms instead of regular ones as they needed using up.
So here’s why the burgers took ages to make – the recipe called for flax seeds and my only flax seeds were part of a mix alongside pumpkin seeds, sunflower seeds, and hemp. I spent the best part of an hour separating everything else out: pumpkin seeds and sunflower seeds are large so can be removed easily, then hemp seeds are round so they roll if subjected to being on a slope, but flax seeds are flat so they don’t. That’s commitment right there – or it’s ridiculous, given the food shop arrived today and there were many other things I could’ve turned into dinner.
Never again – I’m going to order some just flax seeds from the internet right now.
Late night edit: I just looked back at the recipe and realised I was supposed to put bread crumbs in the mushroom burger recipe. Oops.