Back in the saddle!
It's a time of flux. Winter holidays are officially over -- my roommate's back from Newfoundland tonight, and the snow has melted enough for me to ride my bike to work again. The velodrome is re-opening (after it collapsed due to snow and power outage). My sewing class starts on the 22nd. My friends Jackie and Aiyana just opened their new vegetarian taco restaurant, Bandidas. It's on Commercial and 12th and you should go. Adam and I went last night and had four tacos and one beer apiece (yes, they are licensed! and it's $9 for four tacos). We tried the chipotle tofu, spicy walnut, and yam-and-onion tacos. All were good. I want to try their tortilla soup next time I go.
I made chili the other night. It was really good. Strangely, it tasted much spicier the night I made it than it did the next day. Here's what I put in it:
- two small onions, diced
- 4 cloves of garlic, minced
- 1 28-oz can of crushed tomatoes
- 1 15-oz can of black beans, and one of pinto beans; drained
- 1 carrot, sliced
- 1 fresh jalapeño pepper, minced
- 1 package seitan (yummy gluten), diced
- 1 tsp cumin, 1 tsp cayenne pepper, 1 tsp coriander
Adam added yogurt to his when he was eating it, and reported that that was good.
I made chili the other night. It was really good. Strangely, it tasted much spicier the night I made it than it did the next day. Here's what I put in it:
- two small onions, diced
- 4 cloves of garlic, minced
- 1 28-oz can of crushed tomatoes
- 1 15-oz can of black beans, and one of pinto beans; drained
- 1 carrot, sliced
- 1 fresh jalapeño pepper, minced
- 1 package seitan (yummy gluten), diced
- 1 tsp cumin, 1 tsp cayenne pepper, 1 tsp coriander
Adam added yogurt to his when he was eating it, and reported that that was good.