I just now finished off my margarita potato from lunch yesterday.

Enjoy!

Depending, I might order fancy ice cream through door dash. Local place does a ice cream sandwich made of chocolate chip cookies, ice cream of choice and then rolled in nuts.
I haven't had that in years

... which I'll serve with coriander chutney ,and probably some more chicken soup.

Good Evening

Steam-fried in evoo and veggie broth: chopped onion, red bell pepper, sliced carrots, sliced mushrooms, cut asparagus and minced garlic. When done I stirred in cooked pea protein infused rotini, air-fried tofu cubes and a small amount of vegan butter. Homemade vegan parm on top after plating. Cheers!🥂

Those who read my dinner postings might recognize that I often use vegan parmesan “cheese” on many of my dishes. It’s really simple to make and it adds tremendous flavor to any dish that uses dairy parmesan. I even sprinkle it on salads sometimes.

Vegan Parmesan Recipe

1 cup raw cashews
4 Tbsps nutritional yeast
1 tsp garlic powder
1/2 tsp salt
Put all ingredients in a food processor or NutriBullet style blender and process in short bursts. Stop as soon as it’s all blended. It will clump up if you over process it. Only takes a few seconds to process. Store in a cool dry place.

Finally had my dinner, and it was breakfast—tofu scrambler, oatmeal pancakes with proper maple syrup, and fresh strawberries.

Best part is that I did TWO pounds of tofu so I can snarf that at breakfast (probably cold because I’m that lazy—and it’s good!) Strawberries were 3# for$10 so we get to feast like fiends before they get old and tired.

And now I lie down with a book and will probably fall straight to sleep because I am blissfully stuffed.

I’ve got half a bottle of Laphroaig on tap for any celebrating—even if it means I get stupid drunk for breakfast. Keep a good thought!