Long night. Weird last few hours. Got tomorrow’s show done, at least. Came home to no internet, so posting from phone. Short and sweet.
Not succeeding in getting to bed as early as I wanted to get the week started right. It just seems unnatural to go to bed by 10:00 p.m. And that’s only to get 8 hours! But I have to get my step-daughter to her new high school by 7:30 a.m. tomorrow. And then drop the twins off by 8:00. It’s been brutal. It will continue to be brutal. Maybe some day I’ll get used to it. Or not.
We held our 2nd week of Vegan Pledge today. It’s going great. Even though it sucks up the entire Sunday afternoon, I’m so glad we’re doing it, because we have so many people attending that are new to veganism!
I meant to tell you about this easy soup I came up with the other day. It hardly warrants an actual recipe, but I thought I’d let you know the key ingredients. I had a few cups of wheat berries left over from our CSA last fall. After rinsing them about 10 times (because they weren’t washed and had a lot of twigs and other debris in them), I put them in the crock pot overnight. I also added a handful of dried Shitake mushrooms from a good size jar of them that I’d picked up at Costco. That, plus a few spices, and I made an accidental creamy mushroom soup! I used the stick (immersion) blender to blend up about half of it at the end, and added a bit of almond milk to make it even creamier. If I make it again sometime, I’ll itemize ingredients.