For the last few months we've been eating primarily CSA's (fish and meat) and while we're doing the CSF again and sharing it with friends, I think I'm going to take a break from the meat CSA.  The meat is phenomenal, and the cuts have been decent.  Although I've had enough pork chops for the next little while.  But between the meat piling up in my freezer, and writing my new Sunday Supper column I never get to experiment with new recipes.  Or frankly just cook what I want to eat that night.

I'm excited to get back into the veg CSA this summer though.  Especially with this whole weekday daytime vegan thing I've been into.

This is week 3 of my vegan during the weekdays experiment, I've got to say it's going very well.  I've gotten used to the constant hunger, and the eating everything I can get my hands on (outside of meat, dairy, refined sugar and flour) which means mostly vegetables.

I'm feeling really good.  And I'm cooking things that I normally wouldn't.  This week I ate quite a few veg/tofu temaki (handrolls) and really loved them.  Although making them with brown rice is a little challenging, but worth the effort.  Avocado is making a regular appearance in my fridge for the first time in a long while.  Lots of spinach.  And tofu.  I really, really like tofu.  The time I spent in Japan taught me to approach tofu as an ingredient, not merely a meat substitute.  It's delicious.

Outside of the temaki I ate cold peanut sesame noodles twice this week, and I think I'm really getting that dish down.  I've been using whole wheat spaghetti, tofu, cucumbers, red peppers and cooked and drained spinach.  The dressing is a tablespoon of natural peanut butter mixed with some soy sauce, hoisin, sriracha, toasted sesame oil and a pinch of salt with some water to loosed the whole thing up.

It's amazing just how good I feel, and how in the evenings when I eat meat, dairy and white flour I find myself eating a lot more vegetables too.  The ingredient that I've been really focusing on is the white flour - really good crusty bread has been all I want.

I'll finalize the cold peanut sesame noodle recipe next week and post it.

For either the first two meals of the day during the work week, or dinner four days a week.  I just ordered Mark Bittman's book - and I'm hoping it will inspire me.  The thing is, we participate in a CSF, as well a meat CSA which provide us with sustainably raised/caught meat and fish.  I feel very little guilt when it comes to where my food comes from, I just think it would be a great exercise in cooking/eating.

The issue is the work I do is all things food, and it's very hard to sustain any sort of diet when you are either constantly eating, or constantly cooking. 

That being said, I need to go on a diet of some sort.