People have tried to cheer me up about today's journey to Atlanta for the Days of Our Lives fan event.
I'm still not overly enthused by one of my favorite men not being in attendance. Feeling foolishly disillusioned. He just bailed out three days before. Absolutely nothing can be refunded. I learned a valuable lesson through all of this unnecessary trauma. One can't always count on someone being there, especially a celebrity. At the end of the day, it isn't worth investment. They're strangers that don't necessarily care about us individuals. They're not beholden or obliged. So this is my final outing. Quite done with "worshiping." For the time being, focus will always primarily be art, writing, and exploring veganism. As enjoyable as it originally sounded, I will not be attending June's Philadelphia Comic Con to see Whoopi Goldberg, David Boreanaz, Eliza Dushku, or James Marsters. Might go home after the Soho Film Festival in support of Michael Medeiros' Tiger Lily Road.
Dayton is such a humbling place to spend the summer. Be at the pond. Play with my darling Olivia.
Anyways- another happy time.
One day, strolling through Whole Foods, I walked down the fake meats aisle past the freezer section (still hunting for those new Tofurkey Hot Pockets!), and spied a new item:
|Field Roast's Apple Maple Breakfast Sausage.|
Here in another grits dish, I added the tasty vegan treat, combining it with also Cava's delicious, hand mixed in small batches Quinoa Tabbouleh. An easy side dish to prepare for the breakfast table,have taste buds prepared for a unique scrambling of varied flavors- sweet, savory maple enhanced yumminess.
Thank you Field Roast for another score of genius! Cannot wait to try what those folks make next! And it's definitely a heroine's worship- albeit a much healthier alternative. :)
Vegan Maple Apple Sausage & Quinoa Tabbouleh Grits Ingredients and Preparation
2 tablespoon olive oil
half small red onion, chopped
2 Field Roast's Maple Apple Sausages, chopped
1/4 cup maple syrup
1/2 18 oz. polenta
1/4 almond milk
1 teaspoon turmeric
1 teaspoon garlic salt
1/2 teaspoon black pepper
1/2 teaspoon crushed red pepper
1/4 cup Cava Quinoa Tabbouleh
Saute onions and chopped sausage in olive oil and maple syrup.
Mash in polenta alongside almond milk, creaming it all together.
Stir in turmeric, garlic salt, black pepper, and crushed red pepper.
Turn off heat and mix in quinoa tabbouleh.
|Closeup. Browned parts are "burnt" scrappings from the skillet. Actually adored them.|
|Sunlight breathing down on breakfast. FYI: Vintage rubber duck cloth will be a dress someday. Or at least a lovely skirt.|
|Silver spoon digging in.|
|It has a cheesy look, but no cheese. Simply enjoyable fare.|