I have no idea how to make this plate look pretty without being hella artsy or using bowls or something, but that’s so much effort for a leftovers at home meal. The “leftovers” is a pumpkin kale lasanga reheated in the toaster oven—that shit tasted so good! And now it’s better after sitting in my fridge for two days. On the side are roasted mushrooms prepared simply with some Earth Balance, salt, pepper, and three cloves of garlic I took my grater to and there are beloved Brussels sprouts pan roasted in a cast iron (for real, the best thing I own) with a slice of Boar’s Head bacon.

I’m paying more attention to what I eat lately because I’ve been feeling like a turd. I know it’s because this is the first winter I’m not riding through (not my fault, there’s so much ice on the steed—ok, so sort of my fault for not bringing it in and living in the midwest) and I’ve been eating bacon-wrapped pizza rolls and burgers with fried eggs and tater tots and three beers all in the same day. True story. Whaaat. Eating quinoa for breakfast doesn’t make up for that, and guys, I love food so much, how am I forgetting vegetables and stuff. I love those.