Okay, so you get the vehicle registration renewal in the mail. They send those things way early, so you have plenty of notice to get it updated before your tags expire.
Each time I get one, my intentions are good – telling myself yes, this time I will take care of this right away.
My tags expired in January. Yep, six whole months ago.
That was late April. Oops.
I was shocked I had not been pulled over already – I was driving all over the place those first few months – to Dad’s house each day, to his doctors appointments and hospitals all over town, and just my normal every day driving.
I finally found the time to take Tillie through DEQ. She failed. Continued to drive her expired tags, all last month back and forth to class, two road trips to wine country, normal every day driving.
Last Monday morning before leaving the house, I called my childhood friend who owns an auto shop and made an appointment for (last) Friday. Guess what happens next? Kris leaves the house, Kris gets pulled over.
Friday my car gets fixed – a sensor that eventually needs replacing even if you take great care of your car – and on the way out I tell Scotty I’m leaving there and heading right up to DEQ. He tells me the sensors sometimes take a while to reset, and I should wait a couple days.
Instead of going to DEQ I came home, made tomato orange soup and tomato stuffed waffles and hoped I wouldn’t get pulled over on the weekend. On our trip back to wine country.
cheesy tomato stuffed waffles
adapted from Abbey Ale Belgian Waffles
dairy, egg, soy and gluten free, vegan
makes 4-6 (Belgian style) stuffed waffles
2 cups gluten free all purpose flour
1 1/2 teaspoons baking powder
1 teaspoon xanthan gum
pinch sea salt
3/4 cup club soda
1/3 cup coconut milk (carton)
2 tablespoons canola oil
1 tablespoon agave
2 roma tomatoes, sliced thin
4-6 slices cheese (my favorite cheddar)
Sift together flour, baking powder, xanthan gum and salt. Add soda, milk, oil and agave, stirring until just combined. Pour a small amount (1/4 to 1/3 cup, depending on size of iron) into prepared waffle iron, top with tomato and cheese slices, cover with another 1/4 cup batter. Close and cook per machine instructions. I cooked mine about 3-4 minutes on one side, flipping and cooking another minute (using a waffle iron that flips).
As you read this, I am most likely at the DEQ. Wish me luck.