Seriously ladies. Every woman wants a guy who can cook like this. I can't believe it took me this long (and living apart for a month) to realize how amazing my husband is in the kitchen! And most of it is even vegetarian. So proud!
Are you not drooling yet?!
At this point it's safe to say that our moving adventure is nearly complete. We made it to our brand new home just in time to unpack and head out for a late, quiet dinner on New Year's Eve.
Part 2: Kansas to Salt Lake City We left Kansas on Tuesday morning with at grueling 15 hours and 3 states of driving ahead of us.
Driving through Nebraska is like driving through Western Kansas. Not an exciting view.
Gorgeous weather ahead! ...or so we thought
And then came the 60 mph winds
Part 3: Salt Lake City to Reno The third part of our move was quite the adventure, with the most memorable being our attempt to put chains on our tires in a sudden blizzard outside of Salt Lake City, and then being stuck in Reno, Nevada for a night.
We came across this odd sculpture while crossing the Bonneville Salt Flats. It looked like something out of a Dali painting.
Little did I know that 20 minutes later I would be attempting to help my husband put chains on our tires in a wild blizzard!
Part 4: Reno to San Jose
After waiting out the night in a town that feels like one giant casino, we got up early to conquer Donner's Pass *insert Donner's Pass joke about eating each other here* and the rest of the drive was a breeze.
Getting ready to head up to the infamous pass
On Saturday, my husband took me past his new office where I was able to catch my very last Aptera Around the World pictures.
If you ever come to visit, be prepared for the deliciousness of Pinkberry. It's my new frozen treat addiction. Yum!
I'm safely back in Indiana for the remainder of January to finish out my job at Aptera, while my husband is enjoying the much warmer climate of our new home.
Speaking of jobs, I'm still looking for one in the San Francisco area. If you hear of any cool design boutiques who are hiring, let me know!
This thanksgiving, don't just eat those yummy vegetables - play them. Happy Thanksgiving to all of my U.S. friends!
Thanks to Base Design for the link
I'm not typically a recipe-posting type of girl, but this recipe absolutely screams to be shared. It's one of those recipes you use when you're entertaining and have no idea what your guests enjoy. Seriously. Eating one of these things is pure ecstasy.
Bulgur Veggie Burgers with Lime Mayo
1/2 cup chopped onion, divided 1 tablespoon olive oil plus additional for brushing 1/2 cup bulgur (or quinoa) 1 cup water 1 cup canned pinto beans, rinsed and drained 1 1/2 tablespoon soy sauce 3/4 cup walnuts (2 1/2 ounces) 2 garlic cloves, coarsely chopped 1/2 cup packed cilantro sprigs 3/4 teaspoon ground cumin 1/4 teaspoon cayenne 1/4 cup mayonnaise 1/4 teaspoon grated lime zest 1/2 teaspoon fresh lime juice 4 slices multi-grain bread,toasted (or ciabatta)
Cook half of onion with 1/4 teaspoon salt in oil in a small heavy saucepan over medium heat, stirring occasionally, until golden, 5 to 7 minutes. Add bulgur and water and cook, covered, over low heat until water is absorbed, 15 to 18 minutes. Transfer to a bowl and stir in beans and soy sauce.
Pulse bulgur mixture, walnuts, garlic, cilantro, cumin, cayenne, a rounded 1/4 teaspoon salt, 1/2 teaspoon pepper, and remaining onion in a food processor until finely chopped.
Form rounded 1/2 cups of mixture into 4 (31/2-inch-diameter) patties. Chill at least 10 minutes. While patties chill, stir together mayonnaise, zest, and juice.
Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas). Put perforated grill sheet on grill and preheat 10 minutes. Oil grill sheet, then grill burgers on grill sheet, covered only if using a gas grill, carefully turning once, until golden brown, about 8 minutes total.
Serve burgers open-faced on toast with lime mayonnaise.
Side Note: We substitute the bulgar for quinoa and the whole grain toast for multigrain ciabatta bread. In the winter, you can bake the burgers on 375(F) for 10-15 minutes. We also like to add a slice of avocado on top of the burgers in addition to the tomato.