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For the past week, I have been sick with some kind of bug and then poor Arthur caught it. We are feeling better now. Finally! At least I waited until after the marathon to get sick. I have not been able to get out and run or walk due to us being under the weather. Today was actually the first day we got out and went for a stroll. It was windy, but nice. We walked to the local grocery store and then to the bookstore. I plan to hit the trail tomorrow morning and at least to 4.5 miles. The weather was nice today in the 60's. Yesterday it was 92 degrees out. No, it is not a typo, it seriously was 92 out. If the weather is any indication of things to come, this summer is going to be hot as hell.

In the world of cooking, once I felt better, I hit the kitchen again. Here is all the goodness made in the past few days. Enjoy!

Apple Crisp(TJoVB) w/ soy dream

Here is a hearty stew recipe. Delicious!

Seitan Stew with Carrots and Mushrooms
1 tablespoon olive oil
1 pound small cremini mushrooms
2 cups chopped onion
3 garlic cloves, minced
1/3 cup all-purpose flour
2 pounds seitan, cut into bite-sized pieces
3/4 teaspoon salt, divided
1 cup red wine
1 tablespoon chopped fresh thyme
2 (14-ounce) cans vegggie broth
1 bay leaf
2 cups cubed peeled white potato (about 1 pound)
1 1/2 cups sliced carrots
1/2 teaspoon freshly ground black pepper
Fresh thyme sprigs (for garnish)

Heat 1 teaspoon olive oil in a large Dutch oven over medium-high heat. Add mushrooms, and sauté for 5 minutes or until mushrooms begin to brown. Spoon mushrooms into a large bowl. Lightly coat pan with cooking spray. Add onion; sauté 10 minutes or until tender and golden brown. Add garlic; sauté 1 minute. Add onion mixture to mushroom mixture. Place flour in a shallow bowl or pie plate. Dredge seitan in flour, shaking off excess. Heat remaining 2 teaspoons oil in pan over medium-high heat. Add half of seitan mixture; sprinkle with 1/8 teaspoon salt. Cook browning on all sides. Add browned seitan to mushroom mixture. Repeat procedure with remaining seitan mixture and 1/8 teaspoon salt. Add 1 cup wine to pan, scraping pan to loosen browned bits. Add thyme, broth, and bay leaf; bring to a boil. Stir in seitan mixture. Cover, reduce heat to medium-low, and simmer for 10 minutes.Stir in potato and carrot. Simmer, uncovered, 30minutes or until vegetables are very tender and sauce is thick, stirring occasionally. Stir in remaining 1/2 teaspoon salt and pepper. Discard bay leaf. Garnish with thyme sprigs. Yield: 8 (1 cup servings)

The finished product.

Homemade Miso Soup (I have this recipe if you would like it, very simple, and tastey)

Skid Wraps(letsgetbaked) to go with the miso soup. These were so good. They had avocado in them. Yum! And I made a homemade peanut sauce to accompany it.

Spinach Calzones, a little taste of Italy in your mouth.

Homemade marinara to go with the calzones.

Sunshine Muffins (carrot muffins) for my little sunshine Arthur. He loves these.

Lemon Poppyseed Muffins

Here is a video link to Arthur dancing. He is so cute. It is guaranteed to make you smile. Enjoy!

Here is a picture of me and Trudy aka Trudy Boo. I realized I have posted pictures of Maggie our other pup, but not many of Trudy. She is my running dog and our happy girl.

Well, I have to go and get dinner started. Hope each of you has a great week.

peas and love....
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