I like to make food. We eat weird stuff, and so I've gotten much more into cooking, and I've gotten better at it too. One easy cheater recipe I like to use is egg bake. We are not vegan, we eat eggs, but we don't eat meat or dairy. So I like to make this recipe for lots of veggies and protein. It reheats really well, too, and makes your coworkers jealous when you bring it for lunch.
Here's how it's done - very imprecisely: cube yummy french bread and put on the bottom of a pan, casserole dish, whatever. Sprinkle random veggies rescued from the back of the fridge over the bread (pictured above: mushrooms, sun-dried tomatoes, asparagus, garlic, spinach), cheese (we used soy-cheez shreds), meat (Morningstar 'sausage' flavored soy crumbles). For the eggs, I usually mix in a ratio of 3-4 eggs per cup of milk (we use PLAIN UNSWEETENED soymilk. It is essential not just to use plain, but make sure it's unsweetened or the food tastes totally weird.) For a 9x13, I used 3 cups of soymilk and 10 eggs. Pour it over the top and bake at 325 for an hour or so. It can be refrigerated, unbaked, overnight and put in the oven in the morning - add 10 minutes to baking time. Nom.
I'm still knitting the Falling Stars sweater. It's taking for-fucking-ever and I'm not using the word lightly. As you can see, I powered through 16" of stockinette in grey on size 2 needles. The last 5" were really only possible to a 2-day work training, and knitting for about 20 hours. No lie. Now I've started the sleeve and have a faint glimmer of hope that I might finish by the end of August.
For the body hem, I decided to go with a turned hem rather than ribbing, and used the Sweet Potato color for the hem lining, just for fun.
I'm working as hard and fast as I can stand to on this, here's hoping it's done soon!