Vegan MoFo #20: What I Ate Wednesday #47

Breakfast: A smoothie of 1 frozen banana, 1/3 cup frozen raspberries, 1/4 cup cashews, 1 tbsp hemp seeds, 1 tbsp chia seeds, 1 tbsp carob powder, 1 tsp lucuma, 1 tsp spirulina, 7 small leaves of red russian kale, and 3/4 cup homemade almond milk, topped with a heaping cupful of Spiced Double Pumpkin Granola with Dried Figs.

While I expected the addition of cashews, an ingredient I’ve often seen included in smoothie recipes but never before utilized myself, to impart an unrivaled creaminess to this smoothie, I experienced a completely ordinary creamy-velvety factor in this morning’s breakfast beverage—perhaps I simply added too much almond milk? Nonetheless, the genius flavor combination of chocolate and raspberries never fails to satisfy, nor do huge crunchy clusters of spiced pumpkin granola goodness.

Breakfast Checklist: Protein—cashews, hemp seeds, chia seeds, walnuts, almonds, pepitas, almond milk, flaxseed meal. Whole Grain—GF rolled oats, buckwheat. Fruit—banana, raspberries, dried figs. Leafy Green—red russian kale. “Super Food”—hemp seeds, chia seeds, carob, spirulina, lucuma, flaxseed meal. Added Veggie Bonus!—pumpkin puree.

Local Ingredients: Red russian kale from the Phillies Bridge Farm Project.

Morning Tea: Choice Organic White Peony tea.

I’ve recently discovered the subtle beauty of white tea—a delicate morning beverage perfectly conducive to inward contemplation.

Lunch: A salad of spicy mixed greens, parsley, tomatoes, carrots, quinoa, kidney beans, avocado, and dulse flakes, all tossed in Liquid Gold Dressing and topped with sauerkraut.

A fairly standard salad, though I’ve decided that I don’t much enjoy the somewhat bitter flavor of kidney beans on their own.

Meal Checklist: Protein—kidney beans. Whole Grain—quinoa. Vegetables—tomatoes, carrots, parsley, avocado. Leafy Greens—spicy mixed greens, dulse seaweed, cabbage in sauerkraut.

Local Ingredients: Carrots, parsley, and spicy mixed greens from Phillies Bridge Farm Projecttomatoes from Wicklow Orchards.

Afternoon Beverages: Eden Organic Genmaicha tea.

Dinner: A Meatless Monday Deece dinner of brown rice, pinto beans, sauteed garlicky spinach, steamed cauliflower with paprika, a tangy saute of zucchini and yellow summer squash with red onions, and a succulent corn relish with tomatoes and red onion.

The corn relish completely surprised me, as I stumbled upon it hidden near the stir-fry station rather by accident, and ended up serving as the highlight of my dinner. I also swoon whenever the Deece offers silky sauteed spinach, while the sauteed zucchini proved unexpectedly flavorful—can you say economical use of thyme? Ha, how punny.

Meal Checklist: Protein—pinto beans. Whole Grain—brown rice. Vegetables—cauliflower, zucchini, summer squash, red onions, corn, tomatoes. Leafy Greens—spinach.

After-Dinner Beverage: Traditional Medicines’ Organic Ginger tea.

Comment Provoking Questions: Have you tried adding cashews to your smoothie? What do you think about the flavor of kidney beans? What’s your favorite type of white tea?

Happy WIAW and Vegan MoFo!

Until next time, Ali.

Vegan MoFo #9: What I Ate Wednesday #46

Breakfast: A green smoothie of 1 frozen banana, a handful each of frozen blueberries and raspberries, 1 tbsp hemp seeds, 1 scoop of Amazing Grass Green Superfoods Powder, a generous knob of fresh ginger, 3 large leaves of curly green kale, and 3/4 cup homemade almond milk, all topped with my most recent granola concoction of apple-cinnamon-walnut-pepita-apricot-goldenberry yumminess.

One of my dormmates declared this particular batch of autumn-inspired granola as, “the best granola you’ve made so far!”—a meaningful statement seeing as I’ve whipped up a batch of granola every weekend since my arrival at Vassar. Luckily, you too can partake in the climax of my granola-making prowress by following the instructions I’ve provided in a recent MoFo post.

Breakfast Checklist: Protein—hemp seeds, walnuts, pepitas, almond milk, flaxseed meal. Whole Grain—GF rolled oats, buckwheat. Fruit—banana, blueberries, raspberries, dried apricots, goldenberries, apples. Leafy Green—curly green kale. “Super Food”—hemp seeds, Green Superfood Powder, flaxseed meal. Added Veggie Bonus!—ginger.

Local Ingredients: Curly green kale from the Phillies Bridge Farm Projectapples from the Arlington Farmers Market.

Mid-Morning Beverages: A mug of warm lemon water.

Another mug of Organic Vanilla Rooibos Tea from Equal Exchange.

Lunch: A salad of spicy mixed greens, carrots, fennel, pea shoots, homesprouted alfalfas, a juicy red heirloom tomato, chickpeas, brown rice, and dulse flakes, all tossed with Liquid Gold Dressing and topped with a dollop of lacto-fermented salsa.

This salad features sure signs of dwindling summer produce: the last of the heirlooms, fall-friendly fennel, and pea shoots that normally crop up in the spring but reappear later in the year for a second round. Onward to the root veggies and hearty greens of winter!

Meal Checklist: Protein—chickpeas. Whole Grain—brown rice. Vegetables—heirloom tomatoes, carrots, pea shoots, alfalfa sprouts, fennel, salsa veggies. Leafy Greens—mixed greens, dulse seaweed.

Local Ingredients: Carrots, fennel, pea shoots, and spicy mixed greens from Phillies Bridge Farm Projectheirloom tomatoes from the Arlington Farmers Market; lacto-fermented salsa from a Vassar alum’s garden.

Afternoon Beverages: Another mug of warm lemon water.

A bottle of my very own homebrewed Kombucha, flavored with black tea.

Dinner: Another Meatless Monday Deece meal of roasted brussels sprouts, sauteed zucchini, roasted root vegetables, roasted butternut squash, and a huge dollop of hummus.

This Monday, not only did the Deece feature oodles of delectable vegetable-centric dishes like they do for every Meatless Monday, but they also set up a long buffet table in the middle of the cafeteria filled solely with vegan options to further ease the potentially difficult process for those unfamiliar with vegan eating of choosing plant-based options. Go Vassar!

Meal Checklist: Protein—chickpeas in hummus. Whole Grain—none. Vegetables—brussels sprouts, zucchini, parsnips, carrots, sweet potatoes, turnips, rutabaga, butternut squash, beets. Leafy Greens—brussels sprouts.

Local Ingredients: You’ll have to inquire with the Deece cooks!

After-Dinner Beverage: Traditional Medicines’ Organic Ginger tea.

Comment Provoking Questions: Which late summer/early fall produce are you enjoying the last of lately?

Happy WIAW and Vegan MoFo!

Until next time, Ali.

Vegan MoFo #3: What I Ate Wednesday #45

Breakfast: A green smoothie of 1 honeycrisp apple, 1/2 of a frozen banana, 1 large knob of fresh ginger, 1 scoop of Amazing Grass Green Superfood Powder, 1 tbsp chia seeds, 1 tbsp hemp seeds, 1/2 cup homemade almond milk, and 3 large leaves of green kale, all topped with a generous cupful of yet another scrumptious variation on my fresh fruit-sweetened granola consisting of concord grapes, honeycrisp apples, maca powder, walnuts, sunflower seeds, and dried calmyrna figs.

Breakfast Checklist: Protein—chia seeds, hemp seeds, almond milk, walnuts, sunflower seeds. Whole Grain—GF rolled oats, buckwheat. Fruit—banana, apples, concord grapes, dried calmyrna figs. Leafy Green—curly green kale. “Super Food”—chia seeds, hemp seeds, Green Superfood Powder, flaxseed meal, maca powder. Added Veggie Bonus!—ginger.

Local Ingredients: Curly green kale from the Phillies Bridge Farm Projectapples and concord grapes from the Arlington Farmers Market.

Mid-Morning Beverages: A mug of warm lemon water.

Lunch: A salad of mixed lettuces, spicy mixed greens, home-sprouted alfalfa and bean sprouts, green zebra heirloom tomatoes, carrots, black beans, quinoa, and dulse seaweed flakes, all tossed with Liquid Gold Dressing and topped with Madras Curry Cauliflower Sauerkraut.

You may notice the absense of my infamous blue ceramic bowl, which has housed every single WIAW salad (save those in lunchboxes) since the onset of my participation in the weekly blogging event. Heartbreakingly (and regularly breakingly), I slipped while carrying my beloved salad bowl the other day, causing it to fall to the ground and shatter into an unmendable array of terra cotta shards. My mother had employed this blue bowl since her college days, but I suppose it simply couldn’t handle the pressure of four more years of scholarly life. Thus, for the time being, I’ve employed a medium-sized metal mixing bowl as my salad vehicle of choice. Rest in peace, blue bowl. You are missed.

Meal Checklist: Protein—black beans. Whole Grain—quinoa. Vegetables—heirloom tomatoes, carrots, bean sprouts, alfalfa sprouts, cauliflower, onions. Leafy Greens—mixed greens, dulse seaweed, cabbage in sauerkraut.

Local Ingredients: Carrots, mixed lettuces, and spicy mixed greens from Phillies Bridge Farm Projectheirloom tomatoes from the Arlington Farmers Market.

Afternoon Beverages: Another mug of warm lemon water.

A bottle of my very own homebrewed Kombucha, rife with black tea flavor.

Dinner: A widely varied Deece dinner of (starting from top right and rotating clockwise) steamed brussels sprouts, tofu, roasted root vegetables, mixed salad greens, a dollop each of hummus and baba ganoush, steamed broccoli, and an unpictured side of quinoa toted with me from my dorm room.

This dinner and photo actually come from my Monday night meal—or Meatless Monday night meal, I should say! Just last year, the Vassar Animal Rights Coalition (VARC), in which I now actively participate, joined the list of 30 colleges across the U.S. and Canada that highlight animal-friendly dining options every Monday. Since then, over 485 students have pledged to welcome the bounty of surprisingly high-quality plant-based fare the Deece offers at least once a week, instead of the oppressive alternatives. Yet another reason why I absolutely adore my new home at Vassar—go vegan awareness!

For more information on Meatless Mondays at Vassar, take a gander at this article in the September 2011 issue of the Miscellany News.

Meal Checklist: Protein—tofu, chickpeas in hummus, tahini in bana ganoush. Whole Grain—quinoa. Vegetables—brussels sprouts, carrots, turnips, parsnips, beets, eggplant in baba ganoush, broccoli. Leafy Greens—mixed salad greens, brussels sprouts, broccoli.

Local Ingredients: You’ll have to inquire with the Deece cooks!

After-Dinner Beverage: Traditional Medicines’ Organic Ginger tea.

Comment Provoking Questions: Are you attached to a particular bowl or other piece of diningware? Has any of your diningware been in your family for generations? Does your school participate in Meatless Mondays? If not, have you contemplated launching an initiative to do so?

Happy WIAW and Vegan MoFo!

Until next time, Ali.

Vegan MoFo #2: Quickie Post! Homebrewed Kombucha

In honor of the daily posting tradition ingrained in the Vegan MoFo consciousness, I’m delighted to provide you with my first Quickie Post of the vegan blogging extravaganza otherwise known as October. I intend to employ these short and sweet posts to lessen the possibility of my mind melting from a complete overload of college essays and reading, various club responsibilities, my new position as Freshman Class Secretary, and of course, 20+ blog posts in 31 days.

A couple weeks ago, in response to my frustration of purchasing daily bottles of GT’s Kombucha on a lowly college student budget, I teamed up with a fellow Vassarian and fermented beverage enthusiast to purchase a Homebrew Kombucha Kit from my favorite Madison-based brewery, NessAlla. Armed with a gallon-sized glass jar, organic sugar, loose-leaf black tea, detailed instructions, and a full-grown Scoby contentedly floating in Kombucha starter liquid, we embarked upon a homebrewing journey, culminating today in the tasting and bottling of our fantastically successful and delicious final product.

Photo courtesy of Alan Darer.

For specific instructions on how to homebrew Kombucha, check out my post from last year’s Vegan MoFo.

Comment Provoking Questions: Have you brewed your own Kombucha before? If so, where did you get your Scoby? Did you run into any problems?

Happy Vegan MoFo!

Until next time, Ali.

What I Ate Wednesday #44

Breakfast: A green smoothie of 1 ripe peach, 1/2 a frozen banana, 1 heaping tablespoon of almond butter, 1 tbsp each of chia seeds and hemp seeds, a scoop of Amazing Grass Green Superfood Powder, 3 huge leaves of curly green kale, and 3/4 cup homemade walnut milk, all topped with a cupful of yet another variation on my fresh fruit-sweetened granola featuring concord grapes, pepitas, almonds, and goldenberries.

While I don’t often purchase extraneous superfoods (I consider my chia, hemp, flax, and spirulina quite necessary) due to their high expense, I couldn’t resist indulging myself after my superb dormmates presented me with a gift card to House of Nutrition for my 18th birthday. Constantly eyeing the Amazing Grass Green Superfood Powder, I snatched a tub of the green goldmine of nourishing ingredients, including wheatgrass, alfalfa, spirulina, spinach, chlorella, broccoli, an antioxidant blend, and plenty of probiotics. Left with a couple more dollars on my gift card, I purchased a bag of goldenberries—an Incan superfruit high in vitamins A and C and containing bountiful anti-inflammatory properties—on a whim, which I later implemented in the granola you see above with wildly successful results.

Breakfast Checklist: Protein—chia seeds, hemp seeds, almond butter, walnut milk, pepitas, almonds. Whole Grain—GF rolled oats, buckwheat. Fruit—banana, peach, concord grapes, golden berries. Leafy Green—curly green kale. “Super Food”—chia seeds, hemp seeds, Green Superfood Powder, flaxseed meal, golden berries.

Local Ingredients: Curly green kale from the Phillies Bridge Farm Project, peaches and concord grapes from the Arlington Farmers Market.

Mid-Morning Beverages: A mug of warm lemon water.

Lunch: A salad of mixed lettuces, heirloom tomatoes, carrots, bean sprouts, alfalfa sprouts, avocadoquinoa, chickpeas, and dulse seaweed, all tossed in Liquid Gold Dressing and topped with a large dollop of Madras Curry Cauliflower Sauerkraut from Wildbrine.

Behold: my salads have once again risen to their impressively varied capabilities thanks to a recent visit to the impeccable health food store of Mother Earth’s Storehouse, located 15 minutes away from Vassar by car (but sadly unreachable by bike due to the highway in between). Last weekend, my mother flew out to Poughkeepsie to visit for Freshman Families Weekend and treated me to an exciting and satisfying grocery trip that rendered me as in awe as a kid in a candy store. Mother Earth’s reminded me greatly of my beloved Willy Street Co-op back in Madison, sporting a vast array of vegan goodies—every single item in the bakery contained no animal products or gluten! Be still my beating heart. In addition to a few staples items needed to replenish my underbed pantry, I also purchased a container each of crunchy bean sprouts and alfalfa sprouts—two salad additions I’ve craved since arriving at Vassar four weeks ago—as well as a tub of the fascinating Madras Curry Cauliflower Sauerkraut from Wildbrine, one of the many unique varieties of fermented yummies in the pickle section of Mother Earth’s. I hope to return to this haven of a health food store quite often.

Meal Checklist: Protein—chickpeas. Whole Grain—quinoa. Vegetables—heirloom tomatoes, carrots, bean sprouts, alfalfa sprouts, avocado, cauliflower, onions. Leafy Greens—mixed greens, dulse seaweed, cabbage in sauerkraut.

Local Ingredients: Carrots and mixed lettuces from Phillies Bridge Farm Projectheirloom tomatoes from the Arlington Farmers Market.

Afternoon Beverages: Another mug of warm lemon water.

A bottle of GT’s Organic Raw Kombucha in Citrus flavor.

Dinner: A Deece create-your-own-stir-fry to-go dinner of spinach, broccoli, onions, mushrooms, carrots, black beans, and brown rice spiced with ginger and turmeric, accompanied by 1/2 an avocado and a dollop of hummus.

Meal Checklist: Protein—black beans, chickpeas in hummus. Whole Grain—brown rice. Vegetables—broccoli, carrots, onions, mushrooms, avocado. Leafy Greens—spinach.

Local Ingredients: You’ll have to inquire with the Deece cooks!

After-Dinner Beverage: Traditional Medicines’ Organic Ginger tea.

Comment Provoking Questions: Which superfoods do you consider necessary and which do you consider indulgences? What are your favorite superfoods in which to indulge? What’s the most interesting flavor of sauerkraut/pickle you’ve ever tasted?

Happy WIAW!

Until next time, Ali.

What I Ate Wednesday #43

Breakfast: A mini green smoothie of 1 frozen banana, 1 scoop of Amazing Grass Green Superfood Powder, 1 tbsp chia seeds, a large knob of fresh ginger, 6 leaves of lacinato kale, and 1/2 cup homemade almond milk, all topped with a cupful of an autumnal variation of my fresh fruit-sweetened granola featuring pears, prunes, walnuts, sunflower seeds, ginger, maca, and lucuma.

I’ve recently become rather obsessed with adding a hearty knob of ginger into most every morning smoothie, greatly enjoying the intriguing bite it imparts, as well as the digestive benefits.

Breakfast Checklist: Protein—chia seeds, almond milk, walnuts, sunflower seeds. Whole Grain—GF rolled oats, buckwheat. Fruit—banana, pears, prunes, dates. Leafy Green—lacinato kale. “Super Food”—chia seeds, Green Superfood Powder, flaxseed meal, maca, lucuma. Added Veggie Bonus!—ginger.

Local Ingredients: Lacinato kale from the Phillies Bridge Farm Project.

Mid-Morning Beverages: A mug of warm lemon water.

Even though I’ve heard the wonders of drinking warm lemon water extolled a countless number of times, I never committed myself to the habit. After reading this article from MindBodyGreen, however, which fully explains seven persuasive examples of warm lemon water’s wellness-improving properties, I’ve begun drinking a glass of about 4 lemon slices steeped in hot water (a la my new dormroom electric kettle) after both breakfast and lunch with quite positive results, especially in terms of digestion (can you tell I’m into digestive health lately?).

Eden Organic Genmaicha green tea.

Lunch: A salad of mixed mustard greens, fresh raw sweet corn kernels, carrots, sungold tomatoes, cucumber, cubes of avocado, kidney beans, Jubilee brown rice mix from Lundberg, and dulse seaweed flakes, all tossed in Liquid Gold Dressing and topped with a large dollop of sauerkraut.

Meal Checklist: Protein—kidney beans. Whole Grain—brown rice mix. Vegetables—sweet corn, sunfold tomatoes, carrots, cucumbers, avocado. Leafy Greens—mixed greens, dulse seaweed, cabbage in sauerkraut.

Local Ingredients: Sweet corn from Rusty’s Farm Fresh Eatery; sungold tomatoes, carrots, and mixed mustard greens from Phillies Bridge Farm Project; cucumbers from the Arlington Farmers Market; sauerkraut from Perry’s Pickles (no website).

Afternoon Beverages: Another mug of warm lemon water.

A bottle of GT’s Organic Raw Kombucha in Botanic No. 3 flavor—an intriguing blend of lavender and elderberry.

Dinner: A Deece create-your-own-stir-fry dinner of tofu, broccoli, green beans, snow peas, carrots, zucchini, spinach, and more Jubilee brown rice blend (brought along with me to the dining hall from my dorm room), all spiced with ginger and turmeric, topped with mung bean sprouts.

While the Deece features a rather impressive array of vegetables and legumes with which to stir fry, they often do not provide a gluten-free whole grain and only carry vegetable oil. Thus, I now tote a serving of whole grains (tonight brown rice), as well as my jar of coconut oil from my dormroom to the Deece every night to further personalize my stir-frys and create more satisfying dinners.

Meal Checklist: Protein—tofu. Whole Grain—brown rice blend. Vegetables—broccoli, carrots, zucchini, green beans, snow peas, mung bean sprouts. Leafy Greens—spinach.

Local Ingredients: You’ll have to inquire with the Deece cooks!

Dessert: A slice of my brand-spankin’ new recipe for Pear and Peach Cardamom Cream Tart with Chocolate Crust in celebration of my eighteenth birthday.

After-Dinner Beverage: Traditional Medicines’ Organic Ginger tea.

Yes, more digestive health. What can I say? A happy tummy means a happy Ali!

Comment Provoking Questions: Do you drink warm lemon water? How do you cultivate a healthy digestive system?

Happy WIAW!

Until next time, Ali.

What I Ate Wednesday #42

Breakfast: A gingery, chocolatey, creamy green pudding of 1 frozen banana, 1/2 an avocado, 1 tbsp chia seeds, 1 tbsp carob powder, a dash of spirulina, a large knob of fresh ginger, 4 leaves of lacinato kale, 1/4 cup Carrot-Ginger Kvass, and 1/4 cup homemade almond milk, all topped with 1/2 a large ripe peach and a sprinkle each of pumpkin seeds and sunflower seeds.

Story time! Upon venturing into the House of Nutrition the other day to purchase my daily dose of GT’s Kombucha, I discovered a bottle-shaped hole in the refrigerator where my favorite fermented beverage usually resides. On the verge of panic, I glimpsed another product sporting the words “raw,” “live,” and “probiotic”—a Carrot-Ginger Kvass from Zukay Foods. Warned by the HON cashier that he “couldn’t stomach the stuff,” I laughed and assured him of my well-versedness in oddly tasting fermented drinks, buying two bottles for the road. Perhaps I should have heeded the muscley cashier man’s advice, for I contorted my face into various confused expressions throughout the entire walk back to my dorm, contemplating whether or not I found the kvass, less carbonated yet more sour than kombucha, intriguing or downright disgusting. I conclusively leaned further toward the latter after beffudedly sipping on about 3/4 of one bottle, and decided to mask the flavor of the unconsumed orange liquid, still wildly beneficial in terms of probiotic bacteria, by implementing it in my morning smoothies (or, in this case, pudding). Thus, I wasted not a drop of fermented beverage while imparting a subtle hint of ginger to my breakfast. Win-win!

Breakfast Checklist: Protein—chia seeds, almond milk, pumpking seeds, sunflower seeds. Whole Grain—none. Fruit—banana, avocado, peach. Leafy Green—lacinato kale. “Super Food”—chia seeds, carob powder, spirulina, kvass. Added Veggie Bonus!—ginger, carrot juice in kvass.

Local Ingredients: Lacinato kale and peaches from the Arlington Farmers Market.

Lunch: A dorm-room-crafted salad of mixed greens, raw sweet corn, black beans, sprouted quinoadulse seaweed flakescarrots, heirloom tomatoes, and cucumbers all tossed in Liquid Gold Dressing and topped with kimchi carrots.

Craving my favorite, Madison-grown Fizzeology kimchi since arriving at Vassar two weeks ago, I received a fantastic surprise while perusing the Arlington Farmers’ Market last Thursday—a stand offering a bountiful variety of gorgeous, crisp pickles, including plump brussels sprouts and thick carrot rounds and bits of cabbage bathed in a spicy kimchi-eqsue brine. Needless to say, I immediately purchased a jar of the latter to aid in satisfying my insatiable desire for kimchi and have enjoyed it throughout the week ever since.

Meal Checklist: Protein—black beans. Whole Grain—sprouted quinoa. Vegetables—sweet corn, heirloom tomatoes, carrots, cucumbers. Leafy Greens—mixed greens, dulse seaweed.

Local Ingredients: Sweet corn, heirloom tomatoes, carrots, cucumbers, mixed greens, and kimchi carrots from the Arlington Farmers Market.

Afternoon Beverage: A bottle of GT’s Organic Raw Kombucha in Gingerade flavor.

Dinner: My first endeavor at the Deece’s create-your-own-stir-fry station of purple kale, broccoli, carrots, zucchinigreen peas, mushrooms, mung bean sprouts, and chickpeas generously spiced with turmeric and ginger, topped with a few slices of cold-roasted beets and a large dollop of pleasantly garlicky hummus.

After submitting a comment card to the Deece lamenting the overuse of both oil and salt in their roasted vegetable offerings, I decided to take further control of my dinnertime food choices by utilizing the create-your-own-stir-fry station, yielding a wonderfully tasty medly of veggies, brimming with my green leafy of choice and augmented with a surprisingly high quality hummus offered at the Vegan Station of the Deece. I do believe that from now on at Vassar, stir frys will form the bulk of my evening meals.

Meal Checklist: Protein—chickpeas. Whole Grain—none. Vegetables—broccoli, carrots, zucchini, green peas, mushrooms, mung bean sprouts, beets. Leafy Greens—purple kale.

Local Ingredients: You’ll have to inquire with the Deece cooks!

Comment Provoking Questions: Have you ever sampled kvass before? What was your reaction? What kind of pickles do you crave?

Happy WIAW!

Until next time, Ali.