Hej, dudes + dudettes! Didn't get out and about this past weekend, but it was still a pretty good one. Last weekend, after breaking our shovel trying to dig out a root ball, I had a mini-meltdown in the front yard. It was glorious! I used a lot of salty language. Immediately thereafter, ATM + I hopped into the car and went over to the hardware store and bought tools, tools designed to excavate root balls. Instead of one removal per session, we did FIVE. Our property is jungle-dense with the worst shrubs, vines, and irresponsibly cared-for trees, poor things. Our goal is to remove it all, let it chill + settle for some time, and then carefully + thoughtfully put in new things. All this rain has been keeping the ground soft, so maybe we'll see big progress again next weekend.
One of my favorite things about our house are the metal awnings, especially during a perfect rain in the morning when you're allowed to sleep in. Here, you can see the unruly plants trying to get inside the bedroom window to strangle me in my sleep. I'll show them.
Sun rays chasing the tail end of a storm:
And the subsequent mammatus cloud formations. A lot of these in Arkansas lately:
Furthering my attempts to demystify veganism for omnis, ATM + I "went there" and made Trick-fil-A sandwiches for supper last night, a double F U to the animal farming machine + to Chik-fil-A themselves. That's a two-finger bird, you guys. Isn't that FUN?!
The sandwiches were absurdly DELICIOUS with their "buttered" and toasted buns and their crispy pickles. They're totally legit. Try it!
Trick-Fil-A sandwich:
4 vegan chicken cutlets (try Gardein Chick’n Scallopini)
3/4 cup plain, unsweetened almond milk
1/4 cup pickle juice
1 1/4 cups flour
1 tsp. salt
1 tsp. pepper
1 tsp. onion powder
1/2 tsp. paprika
1/4 tsp. dry mustard
2 Tbsp. powdered sugar
Peanut, canola, or vegetable oil, for frying
Earth Balance spread
4 vegan buns
16 dill pickle chips
- Defrost or thaw the chicken cutlets if frozen.
- Combine the almond milk and the pickle juice in a bowl and mix well. Set aside.
- Combine the flour, salt, pepper, onion powder, paprika, dry mustard,
and powdered sugar in a medium-sized mixing bowl. Set aside.
- Warm the oil in a small frying pan over medium heat.
- Dip a “chicken” cutlet into the wet mixture, coating evenly on all
sides. Toss into the flour mixture and coat generously. Repeat the dipping process twice per cutlet -- permission granted to double dip -- and set aside.
- Place one cutlet in the frying pan using a pair of tongs. Flip
occasionally to ensure even cooking. Allow to cook for about 5 to 8
minutes, or until the outside is crisp and golden brown. Allow to drain
on a paper towel. Repeat with the remaining cutlets.
- Lightly 'butter' the buns with the Earth Balance spread and place in a frying pan over low heat until slightly toasted.
- Place 4 pickle chips on the bottom half of each bun, then top with the fried “chicken.” Serve immediately.
This is your face, Chik-fil-A!
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