Father’s Day

Everyday is father’s day for me.  We aren’t so big on the Hallmark holidays, but we had a great Sunday.  As usual we started the day off with a walk in the woods with Samantha.  When it is this hot we always head to the creek so our old girl can swim.  After our workouts we went to see the Washington Nationals play the Orioles.  It isn’t something we do often, but we were given tickets by our neighbor and headed out the door.  Eating in stadiums is miserable for me, but the kids love it.  Even in a place like DC, one can get some vegan and gluten free options.  Peanuts are fun, pretzels, and the kids love French Fries.  Far from the garlic fries at the San Francisco stadium, but the kids love them and only get them when we go to events.  They even had a gluten free beer option.

We got home hot and sweaty and I couldn’t even imagine cooking and heating up the house, but the sight of all the hotdogs and burgers at the park inspired me to make veggie burgers and buns.  I also needed to make bread for the lunches this week and thought I would take advantage of the hot grill.  Making the vegan burger was simple since I had some lentils and brown rice in the fridge.  A quick blend in the food processor was all it took to get the consistency for shaping.  I was able to get the bread, for the week, the buns and burgers and potatoes on and then go take a shower while they cooked and baked.

We had some Petite Pan squash that desperately needed to be eaten and some ripe avocados that made great guacamole.  With fresh local tomatoes and arugula we had our fixings and our complete protein.  Nice to be able to eat healthy grill food after being surrounded by not so healthy grilled food all day.  And a cool crisp Muscadet  from the Loire valley tasted light and refreshing compared to the ball park beers.