Last night, I decided to challenge myself to something, anything for 50 days that I could write about. But, everything I thought of seemed impossible to my postpartum, infant in my arms, toddler at my side self. If I did anything for any number of days, it had to already somehow exist in my life.

Then I thought, the one thing I consistently do everyday is eat. Not just cook. (Unique, I know.) Although, I am hoping this challenge will ensure at least a little bit everyday is homemade, since that is pretty much what I preach. I will leave further ramblings about why I am doing this for the coming days.

Without further delay, here is what we ate today:

I am a huge fan of that first sip of coffee in the day. Somehow I can’t remember today’s, but I do remember subsequent tastes. My three year old daughter, asked for milk with granola. She got it. Meanwhile, I prepared myself an Egg in Hole. Juliette then assisted me in eating my breakfast, so I proclaimed we would share another. She agreed.

For lunch, we sat down to leftovers which included a lovely Baba Ganoush that I started over the weekend when we had the smoker out for a big piece of pork that we had slowly smoked and pulled with a homemade barbeque sauce- basically lots of smoked vegetables pureed with molasses, mustard and a few other additions. The pork was made to be shared with friends who had a daughter a month after our son Zedekiah was born. I am amazed at how their two-week old sweetheart, makes our tiny dude look so big.

Anyways, back to that Baba Ganoush, after we took the pork off I threw on a couple of big eggplants, smoked them for about an hour and then let them sit in the smoker as it cooled. The day after we dined with friends, we peeled and pureed the eggplant with a generous amount of tahini and it became deliciousness to be spread on a fabulous loaf of sour dough we bought when we drove through Lyons this weekend. The spread was joined with crackers and cheese. Juliette also dined on a huge pile of cherry tomatoes.

We finished up leftovers of a chunky salad as well that we had for dinner the night before. It included every other vegetable coming out of my garden including basil, tomatoes, zucchini, lettuce and avocado in a balsamic dressing with bulgur. It had this everything-but-the-kitchen-sink grain salad feel to it.

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When we got home, I had planned to grill dinner, but a thunder storm made that seem a silly idea. I looked around and spotted three ready to eat avocados. With their inspiration I whipped up some enchiladas using as many random containers of leftovers I could find in the fridge. To make the sauce, I charred an anaheim pepper and tomatoes on the open flame. Then added a splash of apple cider vinegar, slightly cooked onions and toasted sunflower seeds all in the blender. I then had Juliette come over to taste it. She was skeptical, but after I asked ‘does it need more salt?’, she figured her mother clearly needed assistance. We decided it needed raisins, more salt and pepper. The sauce was seriously delicious after several tiny additions, blending sessions and samples on tiny spoons. She was so proud of her sauce. I envision developing this recipe further to share on Lilly’s Table.

The filling was a crazy combination of leftovers including split mung beans (I have an addiction to these), a chopped up beet that I smoked alongside the eggplant (just to see what would happen- BTW: delicious), onions, zucchini and a medley of other leftover cooked vegetables that had previously been part of another dinner. Remember those avocados that inspired the meal… they were each brown all the way through and still sort of hard? WTH! These Vegan Enchiladas tasted great, but were even better with a dollop of Greek Yogurt. Avocados would have been better but, I will try not to get hung up on that frustration.

Especially since the evening ended with a Salted Caramel Ice Cream Bar coated in delightful dark chocolate. I can’t remember the company because I bought them on sale and then asked my husband to hide the evidence from the toddler.

Whew- I had more to write on this first day then I even realized.

Good night and sweet food dreams to you!