Doing some hard drive organizing as a part of the spring cleaning effort, I’m coming across heaps of picture I meant to put up here from last year, around this time. I got really into making tartes, and had just figured out how to properly roast beets. Above dish is a mystery item, but I know I made it when Pat was coming over for dinner, and that picture is the next morning. He had recently taken an intensive series of classes at the Natutal Gourmet Institute, and he brought a delicious loaf of bread he had baked, along with some home brewed beer. The tarte- I think it had some sort of quiche like filling. It probably had leeks, tofu, and mushrooms in it. I can’t remember what it was, but I remember that it was an experiment, and that I liked it a lot. And that book- I’m still looking through it, and I still love it.
One afternoon. Kyle came over with his puppy, and I had just recently bought that bottle of crème de cassis. We probably listened to Hot 97 while sipping on the bubbly.
This was risotto with some roasted leafy vegetable of a sort as a topping. And burnt pine nuts. I burned a lot of nuts in the toaster oven. It’s kind of my thing.
I was looking like a zombie due to allergy attack, but I managed to take my friends into my favorite place in the neighborhood. This is a monumental image, because the two boys on the right had just started hanging out, a friendship expedited due to the one on the right’s love for a certain skittish boston terrier of one on the left. These two are still going strong- doggling on the regz, talking about shopping and iron pumping, having tall girl friends, etc.
My favorite frozen treat- Korean triangle veggie gyoza. It looks like I was drinking a cup of coffee with it. Weird.
I’ve been making mac-n-cheese a lot lately, trying to make it justifiably vegan. It’s good enough for me most of the time, but one day, I’ll get it right to lure others into it. This might be the beginning of it. Dressing the top with bread crumbs and broiling it for 10 minutes at the end really makes it better.
So this concludes my proof that life goes on even when I don’t blog about it. But it’s kind of like, when a tree falls in a forest and no one is around to hear it, does it make a sound? If I don’t blog about it, am I really living? I AM BOGGLING MY MIND.
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Doing some hard drive organizing as a part of the spring cleaning effort, I’m coming across heaps of picture I meant to put up here from last year, around this time. I got really into making tartes, and had just figured out how to properly roast beets. Above dish is a mystery item, but I know I made it when Pat was coming over for dinner, and that picture is the next morning. He had recently taken an intensive series of classes at the Natutal Gourmet Institute, and he brought a delicious loaf of bread he had baked, along with some home brewed beer. The tarte- I think it had some sort of quiche like filling. It probably had leeks, tofu, and mushrooms in it. I can’t remember what it was, but I remember that it was an experiment, and that I liked it a lot. And that book- I’m still looking through it, and I still love it.
One afternoon. Kyle came over with his puppy, and I had just recently bought that bottle of crème de cassis. We probably listened to Hot 97 while sipping on the bubbly.
This was risotto with some roasted leafy vegetable of a sort as a topping. And burnt pine nuts. I burned a lot of nuts in the toaster oven. It’s kind of my thing.
I was looking like a zombie due to allergy attack, but I managed to take my friends into my favorite place in the neighborhood. This is a monumental image, because the two boys on the right had just started hanging out, a friendship expedited due to the one on the right’s love for a certain skittish boston terrier of one on the left. These two are still going strong- doggling on the regz, talking about shopping and iron pumping, having tall girl friends, etc.
My favorite frozen treat- Korean triangle veggie gyoza. It looks like I was drinking a cup of coffee with it. Weird.
I’ve been making mac-n-cheese a lot lately, trying to make it justifiably vegan. It’s good enough for me most of the time, but one day, I’ll get it right to lure others into it. This might be the beginning of it. Dressing the top with bread crumbs and broiling it for 10 minutes at the end really makes it better.
So this concludes my proof that life goes on even when I don’t blog about it. But it’s kind of like, when a tree falls in a forest and no one is around to hear it, does it make a sound? If I don’t blog about it, am I really living? I AM BOGGLING MY MIND.
