Yesterday our not-so-little baby turned 5 months old.
<Insert every known cliche about how they grow up too fast>
We celebrated with a four and a half mile family run, which was the first time Ellie rode in the BOB without the infant insert. It was SO much easier without it (I think because it was much lighter and had a lower center of gravity). She obviously found it quite exhilirating.
Other highlights included a birthday celebration in Sacramento, a shopping trip at one of my favorite grocery stores (Berkeley Bowl!), and Chinese food and soft serve with some friends. Ellie was awesome through it all.
Mike and I have become off the deep end obsessed with bulk bins, and one of my current favorites is polenta.
Polenta with tempeh on it is not a new thing around here (see mustard-glazed tempeh), and it’s definitely going to be making an appearance again. I guess technically there is a difference between grits and polenta, but I’m going to refer to these as grits.
I always feel kind of guilty when I un-veganize recipes, but all we had in the house was whole milk, which I’ve been pretty fond of lately. It makes the grits amazingly creamy. The sauteed leeks with garlic add a nice pop of flavor and color.
(adapted from Vegan Soul Kitchen by Bryant Terry