Limed Sauteed Fingerling Potatoes with Seitan and Asparagus

Tonight, I put a dinner together with seitan, fingerling potatoes, asparagus, shiitake mushrooms, and orange bell pepper. I sauteed the potatoes cut into large pieces (roughly, halved), half of a large onion diced into maybe 1/4" cubes, and seitan cut coarsely into large chunks (maybe 1/2" - 3/4" in size) for about 15 minutes. Then I added the rest of the vegetables and half of a jalapeno pepper, finely diced, for another 15 minutes. I seasoned with a little (maybe four tablespoons?) Baja Lime marinade, salt, and black pepper. I served with ramen noodles and garlic gold nuggets.

Yesterday after class, our friends visiting from California joined us for a last meal on this trip (we have enjoyed spending time with them and are sad that they are leaving - it's unlikely they'll return on business, though we hope that they'll come just for fun) as they're leaving early tomorrow morning. One of my photography students and her husband made us a delightful party of six, and we ate at Sage Vegetarian Restaurant, where I ordered what I usually get, their Faisanjan Persian pomegranate stew (a reduction with tempeh) over brown rice.

I'm attending sessions at the annual conference of Professional Photographers of North Carolina tomorrow through Wednesday. Tomorrow in particular is a great all-day session with Hanson Fong and John Woodward on lighting and posing - then planning on attending an 8p South African dance performance at Duke University, so we'll probably eat out at least tomorrow.