Coconut Sweet Potato Puree

I have been a terrible cook lately.  I was out of town last weekend and whenever that happens it seems like the week before and the week after are both filled with lots of takeout and quick standbys.  But!  I am back in top form starting tonight.  Even though this is an ugly picture.

I made my standard smoky tempeh and collards, but the side is new - it's a Coconut Sweet Potato Puree from Vegan Soul Kitchen and it is amazing.  When we were finished eating Ben said, "Can you make that again tomorrow?"  You peel and cube sweet potatoes, toss them in a picture of agave, coconut oil, and a little bit (1/8th tsp per pound) of salt, then roast for 40 minutes.  When they're done, puree in a food processor with enough coconut milk to make creamy and voila! You have deliciousness.

We also got a cat fountain today. Correction:  BEN got the cat fountain.  It was an impulse buy.  He's such a sucker.  Anyway, they are so confused and interested in it and, naturally, we have been staring at them staring at the fountain all day.  Cutest and funniest cats in the land.

You might notice the TV tray sitting in front of the window behind Papaya.  That's so they can have a place to sit and see outside, naturally.  We are classy decorators.  There's one in the kitchen, too.