Vet School and Food

My adventures through the Veterinary School process, and the meals along the way.

Saturday, August 19, 2006

New Photo

Wednesday, August 09, 2006

It's raining...?!?!

Last night we had the first rain in more than a month.
It rained mud...? I don't quite understand myself, but that is what happened.

P.S. We had just pressure washed the house so we could paint it!

Sunday, August 06, 2006

Ghost town adventures

Today we took off across the Palouse. Friday we pressure washed the house and we can't start priming until tomorrow.

So today we decided to check out the area we live in. We started by leaving town the one way we had never gone before, North. We went up through the town of Palouse. The town was completely closed down; the only sign of life was the one cop in town that we keep passing as we drove around exploring the neighborhood. We walked down Main Street and back and realized most of the businesses in town were only open Thursday through Saturday :)

We continued north through the Palouse and observed the many states of the harvesting of the wheat and lentil fields. We kept looking for a place to stop for lunch; but again it was Sunday and there wasn't a place in any of the little towns we went through that was open other than the churches. One of the small towns had a farmers market, which left much to be desired. However, there was one booth with only organic peaches. We bought as many as we could with the limited amount of cash we had on us. Tomorrow I will make Peach Kuchen.

By the time we cut across to Idaho and down through Potlatch we were pretty dang hungry, but still no food. No food, but still plenty flamingos and lawn ornaments. Through Moscow and home, then we were really starving.
We made falafel:
Pitas (Mediterranean Flat bread from Trader Joes if you are lucky)
Falafel (usually you can find it as a powder in the bulk section of your health food store, or boxed in the international section of the grocery store)
Fresh spinach
Plain yogurt
Garlic oil
Cucumbers, seeded and sliced thin

Make dressing by combining yogurt, dill, garlic oil, honey and cucumbers to taste.
Make the falafel, warm pitas on the skillet and combine with the rest of the ingredients.

This is easily changeable meal depending on the fresh ingredients available and individual tastes.

Wednesday, August 02, 2006

Leaving... and Arriving

Monday we made the “final” drive from the city to the Palouse. We packed up our cars and caravanned our way across the state. It wasn’t easy to say farewell to our families, friends, and the city we have fallen in love with and in. A new phase of our life has begun. We have been settling in quite nicely.

Today we filled our freezer full of food!! We went to Costco and the grocery store and spent the rest of the day cooking. Andrew is an excellent su-chef chopping etc.
We made turkey burgers, enchiladas, burritos, and mac and cheese.

Freezer Burritos
10 Whole wheat tortillas
½ lb Ground turkey
1 pkt Taco seasoning
Veggies of choice
1 can Kidney beans
1 can corn
1 can diced tomatoes
Salt, pepper, chili powder to taste
1 cup Cottage cheese
1 handful of spinach

Make filling: brown turkey, add seasoning. Stir in veggies (chopped carrots and mushrooms are great) beans, corn, and tomatoes, heat through, add salt pepper and chili powder to taste.
Assemble burritos: dollop cottage cheese, filling, and spinach on tortilla and wrap.
Lay assembled burritos on a cookie sheet, cover with plastic wrap and freeze for several hours or overnight.
Once burritos are frozen solid place in freezer zip lock and store in freezer
Reheat in microwave a few minutes depending on size of burrito and power of your microwave. (If burritos are extra large it is better to reheat in the oven at 375)