Nothing too exciting here, but I made Guatita again last week (recipe: Viva Vegan), a peanut butter stew with chickpeas & potatoes, but this time topped it with avocado, cilantro, and pickled red onions. It was a good call. Pickled red onions are one of my top discoveries of 2013 and they are so easy - I just marinate onions in red wine vinegar and a little sugar and they are ready in an hour but keep for weeks.
Ben and Todd also had a photoshoot at an old school Raleigh restaurant downtown, Mecca, for their band. The whole thing was pretty awesome. This photo makes me wish Ben was on facebook, because this would be a perfect cover photo!
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