“Introversion - along with its cousins sensitivity, seriousness, and shyness - is now a second-class personality trait, somewhere between a disappointment and a pathology.”

— Susain Cain from her book, "Quiet - The Power of Introverts in a World That Can't Stop Talking"

Have you read the book above? It's really a very interesting exploration into introversion. As a profound introvert myself, I am learning quite a bit. It'd be impressive what an extrovert could learn from reading the book! Take my word for it and get it. Tell me what you think. Acquiring a more complete understanding of the ones you love and just everyday people in general (especially the wallflowers that often can be difficult to get to know and understand) is always a good thing. In fact, I recommended the book to my supervisor at work!

However, I haven't had much time to read lately. Nor cook, sleep, snuggle, or just in general kick back. I seem to need an uncustomary amount of the stuff. You know, just be alone. I'll decidedly lose my shit if I don't get to be by myself for just a little while within the next few days. It's been a full month of non-stopness (it's a word) and it's got to stop. Someone please put me in solitary confinement, or at least a timeout. Take me to my doctor's office so I can sit alone for two hours in that cold, tiny room while waiting for her to come in, you know what I'm talking about. Anything! I'll do anything! My battery is almost dead!

When life swings into full gear with intense social activities, triple-threat car problems, serious work changes, jury duty, and just general life quandaries...I tend to retreat into my shell of calm. Irish exits (minus any drunk insinuations) become my norm and in an effort to quiet my life, I quiet myself instead, and become almost mute. This can be misinterpreted as "grumpy" and/or "moody", so I do try to rein it in a bit. I couldn't actually be mute in real life. That probably wouldn't go over very well. Does anyone else have these problems?

Yesterday was the beautiful rehearsal dinner for my best friend's wedding. Todd and I had to eat before we dashed over there #lifeasavegan, so while he was commuting home I whipped up this scrumptious glass noodle dish and took advantage of some chickweed before the frost comes!

Produce On Parade - Asian Glass Noodles with Tofu & Wild Greens

That, my friends, is chickweed. Which I adore with all my little heart. The flavor is devilishly earthy and green, and eating it makes me feel like a real wild woman!

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Asian Glass Noodles with Tofu & Wild Greens

by Katie @ Produce on Parade August-1-2014

This quick asian dish is infused with ginger, garlic, lime, and sweet chili. Studded with browned tofu, kale and wild greens are strewn throughout the chewy, flavorful glass noodles.

Ingredients

6 oz. dry glass noodles (mung bean thread noodles)
1 Tbsp. sesame oil
10 oz. extra firm tofu, pressed and diced
2 Tbsp. hoisin sauce
2 Tbsp. sweet chili sauce
2 Tbsp. soy sauce
1 Tbsp. agave nectar
1 Tbsp. minced ginger
1 lime, juiced (scant ¼ cup)
2 garlic cloves, minced
Dash of crushed red pepper
½ bunch of kale, de-stemmed and torn
1 large handful of wild greens, washed well and chopped (chickpea, arugula, purslane, lamb’s quarters, spinach, etc.)
2 splashes of soy sauce
sprinkling of sesame seeds, for garnish

Instructions

Bring about 6 cups of water to boil for the glass noodles. Place the dried noodles in a large bowl and cover with the boiling water. Allow to rest about 10 minutes, then drain the noodles and set aside.Meanwhile, heat the sesame oil over medium in a large frying pan. Add the diced tofu and sauté about 8 minutes, until browned.In a small bowl, whisk together the hoisin sauce through and including the crushed red pepper. Set aside.Now, add the torn kale to the tofu. Throw in a splash of soy sauce and cover. Cook for about 3 minutes, until the kale has wilted. Transfer the kale and tofu mixture to a large serving dish.Add the wild greens to the now empty frying pan along with a splash of soy sauce and sauté for one to two minutes, until wilted. Add to the tofu mixture.Pour the sauce into the frying pan and bring to a slight boil, then remove from heat.Mix the glass noodles into the tofu and greens mixture along with the sauce. Toss with tongs to combine.Serve hot with a sprinkling of sesame seeds.

Details

Prep time: 5 mins Cook time: 15 mins Total time: 20 mins Yield: 6

German Word of The Day

Overwhelmed --> überfordert (uber-four-dort)

Good Deed of The Day

Read this article on 30 Things You To Stop Doing To Yourself from Lifebuzz.

Healthy Tofu Curry

Serves 6

Aromatics:

1 Tbsp. coconut oil (I used unrefined)

1 large yellow onion, diced

4 garlic cloves, minced

2-inch knob of ginger, peeled and minced

1 Tbsp. ground coriander

1 1/2 tsp. ground cumin

1 tsp. ground turmeric

1 tsp. kosher salt

1/4 tsp. ground cinnamon

1/4 tsp. ground black pepper

1/8-1/4 tsp. chipotle chili powder

Sustenance:

1 Tbsp. tomato paste

2 cups vegetable broth

1 small cauliflower, chopped into bite-size pieces

2 medium sweet potatoes, diced

2 large carrots, diced

12 oz. extra firm tofu, pressed and diced

4 medium fresh tomatoes, diced

Conclusion:

2 Tbsp. lime juice

fresh cilantro, chopped (for garnish)

glass noodles, rice, or quinoa (to serve with curry)

Notes: I highly recommend prepping the ingredients before starting on this recipe. Measuring all the spices and chopping all the vegetables and tofu beforehand is a smart move for this curry.

In a very large, heavy-bottomed soup pot heat the coconut oil over medium-low. Now, add in all the aromatic ingredients and saute until the onions become tender.

Next, blend in the tomato paste and the vegetable broth. Bring to a boil over medium-high heat.

Add in all the remaining sustenance ingredients and stir well to combine. Cover, turn to medium-low and simmer for about 20-25 minutes until the sweet potatoes and cauliflower are tender.