Yesterday I finally tried the denim on denim trend I’d been seeing on the inter webs and I really like it. I think I’m going to try it again with my chambray shirt and denim shorts. Every picture I’ve seen has been with proper jeans, haven’t seen anyone do it with shorts… I’m curious. Anyway, I really liked the outfit so I posted this picture on instagram. When I got to work my co-worker (Let’s call him James*) asked why I was so dressed up. I told him “because it’s Wednesday”. My job is so laid back; we can wear pretty much anything and sometimes I have to ignore the fear of standing out from being overdressed and just dress up cause I hardly ever get a chance to.
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You guysss!!! I feel like I’m tasting food for the first time in my life. These past few months have opened my eyes to how seriously limited the Nigerian cuisine is…
I’m not bashing Nigerian cuisine in any way (I love Nigerian food) but growing up I was exposed to just the one cuisine, and while I guess every cuisine is limited in its’ own sphere, the key to expanding our “gastric” horizon is by trying multiple cuisines and I just wasn’t exposed to that (except maybe Chinese food which I can argue in Nigeria is still “Nigerian food” seeing as it’s nothing like actual Chinese cuisine. But Nigerian Chinese is still the best in the world. Don’t argue)
A few days ago I tweeted “God loves me too much to give me a man who only likes Nigerian food.” I was semi-joking when I posted that tweet but I’ve realized that I actually really mean it.
So anyway, my vegetarian diet has carried over into this week. It wasn’t totally on purpose; I just haven’t felt like cooking any meat or fish so I’ve stuck to salads. And my world of salads has been drastically revamped. I’ve been using this book that I bought ages ago and it’s been fun! I can’t wait to work my way through most of the recipes.
I made a warm lentil salad adapted from the book earlier in the week (I’ll share the recipe if I like the pictures I took) and I took some for my coworker/colleague (school)/friend at lunch; he’s vegan so I don’t get to share food with him often. This was my second time sharing food with him and this time I brought it without telling him. When I told him I brought him lunch he said and I quote “You’re such a wife. You’re preparing” that made me laugh, and then when he tasted the salad “Wow this is really good. It tastes like something I’d get at a really fancy salad bar” that made me preen.
Now, this particular recipe. When I tasted just the bean mixture after making it, I wasn’t too happy. I’m not really a cumin person… Actually, I pretty much hate cumin. But I really wanted to try the recipe as is, so all I did was halve the cumin quantity. So, when I tasted the bean mixture it was a bit too sharp for my taste buds and I thought to myself “Ugh, I’m going to hate this”. But regardless of what food tastes like, I eat all of it and learn from my experiences (I’m a broke student. Can’t be wasting food).
But I went ahead and set it up anyway, it looked pretty so I took some pictures; I was partially stalling from having to eat it. But it was after 10pm and I was pretty much starving so I had to dig in. Boy, oh boy was my initial assessment wrong! The creaminess of the sour cream and the avocado are the perfect pairing for the tartness of the cumin. This dish is so lovely and filled with flavor! Sweetness of sweet potatoes, crunch of the lettuce, creaminess of the avocados and sour cream and the spiciness of the salsa… They all come together in perfect harmony. I can’t wait to eat my left overs for lunch tomorrow.
2 medium sweet potatoes
1 can black beans, rinsed and drained
2 tbsp olive oil
1 large onion, diced
2 garlic cloves, minced
2 tsp ground coriander
1 tsp salt
2 tsp cumin
4 tsp lemon juice
salsa, sour cream, diced avocado
1. Preheat the oven to 425 F.
2. Peel the sweet potatoes and cut into bite-sized pieces. Toss with a little oil and arrange in a single layer on a baking sheet. Bake for about 20-30 minutes, or until tender.
3. Heat the oil in a large skillet and add the onion. Cook for about 3 minutes, and then add the garlic. Cook another 3 minutes. Stir in the beans, spices, salt, sweet potatoes, and lemon juice, and stir well. Cook for 5 more minutes, or until everything is heated through.
4. Put about two handfuls of lettuce in each bowl, then top with the bean mixture.
5. Top with salsa, sour cream, and avocado as desired.
6. Enjoy! (Feel free to wrap this up in a tortilla to make a burrito for a more filling meal.
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