Well, it’s almost here. We take Miss Herbivore to Portland State University this week. We leave Wednesday and move in is on Thursday.

It’s easy to feel somewhat ready for this transition while she is still upstairs. I know that when the time comes to leave her in her dorm room I will be an emotional mess.

I am both profoundly proud and sad. Proud, because she has done a lot of work to get to this point and she really wanted to go to PSU! Sad, because my exclusive time with her has wound down.  That being said, I am excited for all three of us to be gaining our independence, and having new adventures.

I am looking forward to seeing all the wonderful things she will do and be. The world is at her feet and I know that she will spread her wings and soar. I will honor her flight and will keep pursuing my life with gusto!

On the upside, I am looking forward to our trip to Bend, OR. Mr. Fantastic and I are spending a few days in Bend on our way home after the drop-off. I’m hoping it will be a nice buffer to coming back to an emptier home.

This week I’m cooking some of Miss Herbivore’s favorites and trying not to have too many leftovers!

• Mac and uncheese
• Pumpkin Muffins
• Miso Ramen  – I  veganize with veggie broth and no meat.
• Cupcakes
• Veggie Tortilla Soup – I use Rachel Ray’s Why the Chicken Crossed the Road Tortilla Soup recipe but add beans instead of chicken and use veggie broth)
• Biscuits and Gravy – for the gravy I crumble 6 Field Roast Apple Maple sausages in a skillet with 2 teaspoons of oil. Cook gently. Add a scant 1/4 cup flour and cook for about 2 minutes. Add about 2 cups of unsweetened soy milk (or to the consistency you like) and heat to a fast simmer stirring frequently. Let the gravy thicken a bit and serve with the biscuits.