I’ve had to take a bit of time off recipe development as I had my vaccine on Sunday afternoon and I needed a few days to feel more human again. Luckily, this second jab wasn’t as bad as my first but I still spent 3 days in bed, I felt so weak and I’m still not 100%. From other news, I am finally able to take a shower – what a great feeling after nearly 4 weeks of improvisation – and I have a useable bathroom but there are still a lot of things to sort out.
Today, the electricians are supposed to turn up and connect the fan to the main light as it’s not working the way it should. We still need to decide on a new paint colour as Duncan is not enamoured with the subtle peachy pink that we ended up choosing. I like it but it doesn’t quite go with the floor tiles as the pink on those reads a bit colder. The issue is that those tiles appeared light peach when I held them up to the window, but the floor doesn’t get any natural light so they tend to look much colder there.
We also need to install the mirror and mirror lights as they didn’t arrive in time for the 2nd fix, give the place a good clean and seal all of the wet area grout, purchase and put up some shelves and plants. The end is in sight but our energy levels and motivation are definitely quite depleted by now.
It’s been a tough month, quite a few things have gone wrong and I have been a bit stressed. Because of the lack of a shower, dust everywhere and now the vaccine my fitness routine has fallen by the wayside and I really need to return to it for the sake of my mental health, if nothing else.
The weather has definitely started leaning towards autumn and I was getting ready to make some apple pie, but then it warmed up again all of a sudden. I came up with this dish when the weather was still in the autumn territory and as I don’t think cool weather is too far off, I am running with it. It’s a simple yet comforting vegan corn chowder, topped with fried vegan chorizo, some chilli oil and fresh parsley. It’s filling, comforting and healthy – makes for a perfect lunch on a rainy day or dinner on a cooler evening. I like to have it with a side of crusty bread. It’s not very labour intensive but tastes like the end of summer and the beginning of autumn – one of my favourite times of the year.
PS: If you make my vegan corn chowder, don’t forget to tag me on Instagram as @lazycatkitchen and use the #lazycatkitchen hashtag. I love seeing your takes on my recipes!
*MISO – be sure to use gluten-free type of miso if you want to keep this dish gluten-free.