Shut up and Listen!!

Hello, folks. Aren't you happy it's Saturday? I thought so. I went to bed pretty late last night. I went down to the South Side with my sister and her boyfriend. I thought I'd feel like a third wheel, but I didn't. I will admit, though, that the drive down there was HELL!!! haha Her boyfriend, Mario, does not shut up. AT ALL. You know that friend you have who just won't stop talking? Well, imagine that person talking 100x more often (Yeah, I know it's hard to imagine haha). He was telling me that every way I was taking would take longer and I just wanted to slap the boy. We got into it a little bit and my sister broke us up. I had to refrain myself because he was in the back seat, and I'd probably crash the car if I turned around and expressed how I felt haha

When we finally made it down there, we went to The Cheesecake Factory. The menu had no vegan items whatsoever, so I just got a salad. Don't you hate that? I can make salads at home, and the salad I ordered just wasn't good. I got the Vegetable Chopped Salad. I just try to avoid being the one who doesn't order anything in a restaurant because I used to do that all the time when I had some eating problems. Thankfully, a little shopping made up for the bad salad. We went to Forever 21, and I got the cutest bows for my hair!!!! I love wearing cute hair stuff, so when I found these, I was in love.

As for food, I have a curry for you. This was the first curry I made and the house smelled insane!! Insane meaning ummm.... weird. haha It tasted very good, but I just don't like the smell of curries. I found this recipe in Vive le Vegan because I am just so dependent on Dreena Burton for her good food haha Do you guys have that one cookbook author/authors that you just love?

Here's the recipe:

Sweet Curry Chickpea Casserole
2 1/2- 3 cups cooked chickpeas
1 13/5 oz can light coconut milk
3/4 cup onion, chopped
1 1/2 cups celery, chopped
1-1 1/2 cups sweet potatoes, peeled and chopped
1- 1 1/2 cups apple, chopped (you can peel it but it's not necessary)
2 small-medium cloves garlic, minced
1 1/2 tbsp freshly grated ginger
1-1 1/2 tbsp mild curry paste
2 tsp mustard seeds (or 1/2 tsp ground mustard)
1 tsp cumin seeds (or 1/2 tsp ground cumin)
1/2 tsp turmeric
3/4 tsp sea salt
1/8 tsp allspice

Directions: Preheat oven to 375F. In a large, deep casserole dish, combine all the ingredients and stir until well-combined. Cover and bake for 30 minutes. Stir through, cover, and bake for another 30-40 minutes, until the veggies are tender. Makes 4-5 servings.