Ooof…what a week!\u00a0 I told you I’d be blogging less after starting my new job, but I didn’t want it to be this much less!\u00a0 Getting settled in at work has meant lots of meetings, plus a couple non-school appointments which made for insanity.\u00a0 Also, Brian and I may be a little bit over-committed at the moment and would probably benefit from reevaluating our routines.\u00a0 Or maybe that’s just me.<\/p>\n
Originally, I didn’t think this week was going to have a theme; I was planning on just linking random interesting sites.\u00a0 Turned out, my reader was full of posts that made me smile:<\/p>\n
Canning was written up in USA Today<\/a>, which is awesome in and of itself, but even better is the fact that Julie of Savvy Eats<\/a> is featured in it!\u00a0 I wouldn’t be canning if not for her, so its really great that she got some recognition.<\/p>\n It’s pretty well recognized that the most recently ended season of Top Chef was fairly boring.\u00a0 However, I’m really looking forward to watching the chefs who’ve been chosen to compete on Top Chef All-Stars<\/a>, which premieres in December.<\/p>\n Apparently Denny’s now has a vegan burger on the menu<\/a>.\u00a0 It’s not without controversy, but I still think it’s cool and a step in the right direction, at least as far as offering more choices is considered.<\/p>\n I really, really want to make this Maple-Butter Popcorn from The Kitchn<\/a>.\u00a0 I’m hoping I have time to do it tonight because its been haunting me for days.\u00a0 Its hard to for me to put off making recipes when I know I have all the ingredients on hand.<\/p>\n Brian and I caught a story about Forage<\/a>, a restaurant in LA that gets produce from gardens in the surrounding neighborhood on NPR the other day.\u00a0 So cool.\u00a0 I wasn’t able to track down the NPR story, but Forage was also featured on Change.org’s Sustainable Food blog. <\/a><\/p>\n The Apple Barn<\/a>, in Bennington, VT, is still one of my favorite local places<\/a>.\u00a0 We ventured up there after church today and bought 16 pounds of apples for baking\/canning\/eating, as well as our first honey crisps and some apple cider donuts.\u00a0 Why can’t it be fall all year round? (And am I really going to use 16 pounds of apples?!)<\/p>\n (Almost) Every Sunday, I choose a theme and highlight blog posts, websites and news articles from my Google Reader which I found interesting (and hope you do too!) If you want more reading, check out \u201cWhat I\u2019m Reading\u201d on my sidebar.\u00a0 And don\u2019t forget to add <\/em>Relishments<\/em><\/a> to your reader or <\/em>like Relishments on Facebook<\/em><\/a>!<\/em><\/p>\n