“I wish I had the time and money to cook (and eat) good food.”
This is a statement I’ve heard uttered repeatedly, especially in response to my electing to be vegan, and my mention of how much I cook.
A couple of weeks ago, I posted the above photo on social media, along with the following note:
“It only takes twenty minutes (or less) to turn a basket of teeny taters into cheesy mash. The fact that this tater basket was only $1 at the produce stand made last night’s dinner taste ever better. Local green beans, broccoli, red pepper, sweet onion, spinach and cabbage were steamed in a pan on the stovetop and enjoyed alongside this mash + a fresh juicy tomato & DIY goddess dressing.”
I also mentioned that I only gave this meal 5-10 solid minutes of prep and stovetop attention and the rest of the time I let it cook itself while I fed the pup, let him outside, went outside with him (with window open to keep an eye on the food), straightened up some things, washed a few dishes, changed clothes…etc.
Truthfully, I’m always slightly baffled (and bummed) when I hear someone say they don’t have the time or funds to cook good, healthy food. Believe me when I say, it doesn’t take fancy ingredients, excess money, or excess time to cook up a fresh, hearty, delicious, local meal, using just a pot and a pan.
Situated less than three hours from my hometown of Pensacola, New Orleans is a city I’ve had a close relationship with for more than a decade—since I could legally drive a car. And in the years following high school, I’ve spent some monumental moments in this city.
New Orleans is the first (and only) place my car has been towed. It’s where I’ve seen some of my favorite musical acts, between intimate venues and festival settings. It’s where I became an adult, that is, I spent my 18th birthday here watching the Faint and Bright Eyes perform. It’s where I saw Sufjan (the man) Stevens up so closely that I presented him with a personal note (creepy? maybe). It’s the location of impromptu day trips taken with my mom, and friends. And it’s even where I [unintentionally] was with my roommates the moment the New Orleans Saints won the Super Bowl five years ago.
This photo was taken just after we stepped outside onto Bourbon Street, minutes after we watched the Saints win the Super Bowl, on a big screen inside the confines of One Eyed Jacks. I’ve never seen an entire city erupt like this and I wouldn’t trade being there in this moment of chaos for anything.
With so many memories attached to this city, it’s no wonder I was eager to experience it from a street-level perspective (running). And so, at the beginning of 2012, I jumped on the opportunity to run the New Orleans Rock ‘n’ Roll Half Marathon for the first time. I was back for round two the following year, in 2013. Unfortunately, timing didn’t pan out last year, since I had literally just quit my job, wasn’t quite trained, and the race fell on the same weekend as a 15K at home in Pensacola, so I opted for that instead. However, for the past year, I’ve been eager to make a NOLA race comeback. Granted the drive was much longer this time coming all the way from St. Augustine, I wasn’t going to miss it. Thankfully Andrew wanted to join, so we made an extended venture out of it.
In my last post, “Run Happy, Run NOLA,” I elaborated on the race itself and the moments leading up to the start line. I also noted there to be much more to our trip. With that, here are some of the sights and tastes we experienced, beyond the race.
I grew up loving breakfast for dinner. At the time, it felt a bit like living on the edge. As an adult, I must confess I still feel slightly rebellious indulging on tofu scrambles at night. Perhaps that’s why I love doing so. Either way, this simple and easy tofu scramble recipe is a 10-15 minute quick fix that easily serves two parties, two bowls full.
While tofu doesn’t make up the bulk of my diet like it once did back when I first entered the vegetarian world a decade ago, it does typically enter the dinner lineup once or twice a week. In many cases it’s in the form of a signature scramble or quinoa dish; however, sometimes I like to take a simpler, minimalistic route. This particular dish brings together tofu with a down to earth, homestyle favorite—barbecue sauce, and pairs it with a bed of fresh sautéed asparagus.