This is one of my favorite paintings by Toulouse Lautrec, the French painter who took the name of the beautiful city of Toulouse as his pseudonym (he was not in fact from Toulouse, but Albi, a gorgeous medieval city about 60k from where I was – Saint-Sulpice – very near Toulouse). This really hasn’t much to do with our trip, but since we were near Toulouse, and we went to Toulouse often during our visit…er…ok, anyway…
Spring has most definitely spring down there, there were blossoms and flowers and buds galore…but with the exception of my daily runs and literally running to the car or to the house to escape the hail and pelting rain, we didn’t really get to be part of the beauty outdoors. You can see my brush with the elements here.
The beauty we did get to enjoy was inside the toasty-warm walls of my in-laws home. We had such a wonderful time- especially the Guppy who was so excited to have other people around from the moment she woke up (we don’t get to see much of our families & extended families so this was a very special treat).
My in-laws have a beautiful home and they had a roaring fire going at all times keeping the house feeling very cosy and homey, and they were so great about my vegan dietary considerations. During their visit to our house during the holidays I had cooked up a vegan storm, wielding whisk and spatula to make satisfying meals for omnivores (and to charm the in-laws of course!). So it was only natural that they suggest I help cook up some dinners- because creating healthful, varied, vegan meals takes some planning and experience, and if you’re not used to it, well, it may seem a bit daunting.
The really big hit dish of our vacation was this fabulous recipe for orange chicken-style tofu. I have seen this recipe floating about all over the blogosphere, and it has lots of variations, but this is a great “base” recipe that you can easily expand on. For example I use way more orange juice – at least a cup – which means that you need to add more corn starch or arrowroot to compensate for the added liquid. I also usually add at least 1 red and 1 orange pepper, an entire sweet onion, and chunked pineapple.
My super-sweet 19-year-old nephew proved to be a wiz in the kitchen! He not only helped me make the orange-tofu, but he was also my main helper when rolling the 49 spring rolls for our final dinner there (my fingers were all puckery when I was done!). He was also amazing with the Guppy who just fell in love with him. He was so great with her, very intuitive for such a young guy, knowing if she needed a juice box or some applesauce, etc., and had no problem letting her jump on his bed or “hang out” with him while he was playing guitar (he even played on demand for her…)
It was also so fun to hang with my sister-in-law, L. She is so handy and crafty- a real inspiration with so many great ideas for various projects. She graciously donated a skein of yarn and some needles and showed me a great pattern for a skull-cappy-chuky thing, which I need to make time to finish. Plus she gave me various huge fabric scraps to amuse myself with.
Now if only we could find jobs down there…we’d pack up and move in a flash!
Musings From The Fishbowl 