Following The Hasselback Hype

desk set up with microphone, two monitors, turtle beach headphones

Hey friends, we’re here for a small chill update, and yes, food is involved so no worries! Though first off, my big project of this weekend was reorganizing my work space, including my desk and supplies drawers. I am sooo glad to have gotten this sorted. I think that the space where you work can heavily impact your productivity and creativity. I moved my computer off the top of the desk to make more space, did a ton of wire management, and set up my microphone on a boom arm. Also, I have a set of three drawers on caster beneath my desk that is now all in order. That is where I keep things like notebooks, sketchbooks, paints, and lots of stitching materials.

Now, about this food! Last weekend Nick and I went to Kitchen 17 for the first time with our pals Dani and Dylan. Kitchen 17 is an all-vegan restaurant that specializes is house-made vegan meats and cheeses. I ordered the amazing dish you see above which I believe they call the chicken platter. It wasn’t actually on the menu when I went there, but I had seen someone had post a photo of it online, and when I asked, they were happy to serve it! It is seitan chicken, beans, mashed potatoes, biscuits, and gravy. JEEZ. Everything was really incredible, but the “chicken” was extra incredible. The only thing I would wish for different, is maybe swapping out one of the sides for something a little lighter, because everything was so heavy, but also, so good.

Nick ordered the Fried Buffalo Chicken Burger, which I was a little jealous of, and the Chili Cheeze Fries. All so good. We will HAVE to go back soon to order their vegan deep dish pizza.

kitchen 17

I’ve seen several posts and videos of hasselback potato recipes online recently, and dang do they look good. Tonight I finally got around to trying one out and I have to say, it lived up to the hype for me. All I did, was slice a potato a bunch of times, leaving about 1/4 connected at the bottom. Then, I poured vegan butter and olive oil, mixed with salt, pepper, garlic and onion powder on top. I baked that for 45 minutes at 450 degrees, added some Daiya pepperjack cheese on top, and stuck it back in the oven for 5 minutes until the cheese melted. Soooo good, and way easy!

That’s all for my quick update, for now. Much more coming soon. Thank you always.

hasselback potato with daiya cheese