Hey there! Happy Sunday. I hope that you’re all doing well. I had an exciting afternoon – my thesis is officially printed and bound. That’s over one year of work! Phew. At this point, I still feel extremely nervous, but its also really exciting. I can’t believe presentation day is this Wednesday. We’re doing things kind of backwards so I’m going to have a couple more classes and will finish everything December 22nd. However, this thesis has been on my mind for such a long time, it will be such a weight off of my shoulders. I’m sure you guys are ready to stop hearing about it, too. Haha. Yay for that!
Now, without further ado, I’d like to get to the giveaway winner.
Lucky number six is the lovely Trayn Harder. Shoot me an email, lady, and we’ll get this sorted out so you can get your processor or blender. Thanks so much for entering, guys! I wish I could give a gift certificate to you all.
Next, I have to share my dinner with you as it was a first for me – I made corn grits!! Now, this was only my second time having them; the first time I had them was in lovely Georgia with the even lovelier Homecooked Em. Those grits were heavenly. I didn’t even try to match them. My own version was pretty good, though.
I started by sautéing some green bell pepper, onion, and carrot in a well oiled pan. I then added some cubed tempeh. Once everything was lovely and browned, I started the grits. Which are so easy to make, by the way – boil water, add grits, stir, done. The version I bought was Bob’s Red Mill Organic Corn Grits. Yum.
To sauce up the stir fry, I added low sodium soy sauce, tahini and ample amounts of red pepper flake. Once all was warmed through, I plopped down some grits and topped them with the sautéed mixture. It was definitely a winner. It ended up tasting very “meaty” somehow – in a good way. Probably the earthy carrots and tempeh.