My old college friend, Erika, has been writing on her blog lately about stuff and not having so much of it. Her post resonated with me because having stuff seems like a never-ending battle in my house, too. I’ve been feeling a real urge lately to purge and simplify, almost like I’m taking nesting to the next level. We tackled some major projects in this house, namely the kitchen and bathroom renovations, and I still have one more big project (carpeting the bedroom). The next level is creating more space. Doesn’t it make sense that open space leads to open mind? It does to me.
I read Erika’s blog post aloud to Henry and he pointed out that we really don’t have a lot of stuff. What we do have is a lot of clutter. He’s right. The clutter is cluttering our lives, our ability to breathe freely, to think clearly. Once upon a time, I was a packrat but at some point, I became really good at throwing stuff out, sometimes too good. Henry, on the other hand, accumulates random scraps of paper and collects them in different spots around the apartment. So, we agreed–we need to declutter! Our apartment is in shambles right now because of the bathroom renovation, but when it’s done and we can move everything back where it belongs, we’re attacking the paper, the random odds and ends, and so forth. On Saturday, I gave away half my shoe collection, thanks to Freecycle. (Seriously, I posted the shoes late Friday night and they were gone by the next morning.) Henry has promised to get rid of his big, bulky, broken CPU, and his enormous collection of computer wires, cables and peripherals. I’m positively giddy about this. Is that wrong? No, I dont think so.
In other news, I am practically a semi-vegetarian! I have not bought meat in weeks to cook at home. I’ve definitely had meat elsewhere but dinners at home have been vegetarian, for the most part. I bought lots of greens yesterday to help us up our greens consumption this week. And now, I want to share a recipe with you, a very yummy vegan lunch. It was so good that I couldn’t stop to take a picture of it. Next time!
Tempeachy Sandwich (Serves 2)
(Inspired by the Indonesian Tempeh Sandwich at Wobble Cafe, Ossining, NY)
Ingredients
One package of tempeh, soaked in your favorite marinade for a few hours or overnight (Tempeh is usually shrink-wrapped and found in or near the Dairy section.)
A handful of ripped Arugula or baby spinach or microgreens
Tahini Mayonnaise (I used this recipe and subsituted Nayonaise)
One peach, cut into wedges, then sliced thin
Four slices of a thick peasant bread or 7 grain bread
Assembly
1. Grill or broil the marinated tempeh until warmed through.
2. Toast the bread.
3. Spread all 4 pieces of toast with tahini mayonnaise
4. Layer the greens, using the mayonnaise as “glue.”
5. Layer peach slices on top of greens.
6. Cut the tempeh to fit the bread (I cut it in half, then into triangles to have two triangles per sandwich) and layer on top of peach slices. Close the sandwich.
7. Share and Enjoy!