Hello dear readers 🙂 I have had 2 things to blog about today, and the one being completely unrelated to the other in almost every way, Ive separated the topics to make it easier to navigate to the part you’d find interesting. To some up the parts: part 1, monacle handbag, part 2, Speedy Von Salad.
Part 1: Handbag shopping
About 3 weeks before going veganish I bought a gorgeous, designer, $800 leather handbag. Now before you go calling the nice doctors in the clean white coats, there was a sale. A big one. I’m not cray cray. 3 weeks later I decide to become vegan. Well, shoot.
Shopping for handbags, again! I hate shopping for handbags. They are impossible to find nice ones in the right colour with the right style and the right space and don’t break after a few months (I have a skill) and all the things! Looking for faux leather was my first hit. These would certainly be nice looking, and not so expensive as real leather.
The first website was all mens, the second was super expensive and ugly, as were the few rest. Until I found this.
…As much as I wanted this and only this (for a while anyway) ended up buying a new handbag and wallet from Kate Hill to a grand total of $35. Why the new wallet? Because sale, that’s why.
Part 2: Salad Recipe
Grab a vegan chicken schnitzel ($7 for 4 from Coles enclosed fridge section). Cook that sexy crumbed beast on a small fry pan that just holds it. This will compact the vegetable oil (or whatever oil you use). Whilst that is cooking grab a bowl.
Grab the bowl, grab a handful of lettuce randomly from a big lettuce formation in your fridge, wash it, chuck it in the bowl.
Grab a thin slice of red capsicum and cut into teeny tiny pieces, a fresh as fudge sliced mushroom, a thin sliver of red onion cut into miniscule dust specks, and olives, halved. This should take 4-5 minutes. This is the part where you get to go crazy with the spices.
Shift your attention to the chicken, now to me, now back to the chicken. Add oregano to your uncooked side of the chicken. Flip that chick. Cover the cooked side with turmeric and add lemon pepper to the oil around it. Mush that chicken all around the fry and soak up some of that delicious lemon pepper.
Once sufficiently cooked remove chicken from fry pan and cut into 1cm x 1cm pieces (or whatever size you want) and add to salad. Mix that sh*t. If you like add a salad dressing. I’d recommend something creamy.
Eat that salad like you’ve never tasted salad so good.
This salad took me about 10 minutes tops to prep, cook and eat. This could easily be made to feed up to 8ppl without majorly affecting the amount of time it would take to make. Unless you make your dressing from scratch. Which if you notice from the name of the salad in its true nature, and you’d have to rename your version. The sanctity of my salads name must be preserved and all.
Hope you enjoyed my partitioned blog piece.