VMF 6-24: No lack of carbs

Yesterday's cookery-related happenings involved baking giant cookies (inspired by/liberally adapted from this recipe) to kick off the day. (Breakfast, lunch, and snacking were nothing to speak of--primarily random leftovers and handfuls of roasted, peeled chestnuts that I can't seem to stop eating.)

Much later, a last-minute-decision dinner consisted of whole wheat pasta with dark red kidney beans, cauliflower, kale, scallions, garlic, olive oil, red wine vinegar, sea salt, ground black pepper, red pepper flakes, dried basil, and the tiniest pinch of nutmeg. A little bit of salty pasta water made somewhat of a temporary sauce.

(Photos recycled from Instagram. Find more of my stuff @xo_tiffc.)