My camera is being obstinate. Still no pictures will be released and had I paid cash for this beast I would be livid. Unfortunately, or fortunately for it, this little gem was a Golf Outing prize my hubby, LB, brought home. Now I simply need to find my OTHER camera. But that is complicated by the fact that in a month we are moving. Just across town into a lovely house but things are a bit, messy and jumbled right now to say the least.
What have I been cooking in the past three weeks? Repeats. Cupcakes that my oven failed on. And just this weekend... BBQ Jackfruit.
For the long weekend we invited our friends over and turned on the grill. I made this excellent recipe from Vegangelical for vegan pulled pork. I followed the recipe almost exactly and let it simmer in a crock pot for six hours. It was spicy (my change there!) and delicious! I served it up with grilled eggplant, zucchini, yellow squash, portabellas and red peppers. I also made a foil packet of fresh green beans and garlic that turned out awesome. Slap a chibatta roll, charred in husk corn on the cob and a baked potato and this meal was phenomenal! Smokey, soft delicate flavors paired well with garlic and the zing of chipotle. I ate the leftovers on Monday.
There are many things I want to be cooking but right now everything is so busy with packing, my daughter's birthday and summer visit, and gearing up for the upcoming weekends full of day trips to the New York Renaissance Faire. This doesn't mean I will stop blogging, but my sporadic posts may continue.
Next time though, I just may share with you my mother's secret fruit dip spread, veganized of course.
Tuesday, May 27, 2008
Wednesday, May 7, 2008
My camera is holding cupcakes hostage!
Last week I made cupcakes. Four dozen cupcakes to be exact. Two batches of Mexican Hot Chocolate and two of Mucho Margarita. I brought one dozen of each batch into work for a Relay for Life bake sale and needless to say, they went over quite well.
I snapped pictures of my awesome Sunshine burger lunch, cupcakes and probably more. But last night, after a Tuesday night marathon cooking session, my camera decided to hold the pics hostage! It wont even turn itself on, even plugged into the computer. I can only hope that removing the memory stick will either help or work in my other camera. *sigh*
The chocolate cupcakes were tasty. The hint of spice was like a scent memory with each bite invoking a head tilt and a vague look of "this tastes like something...". I could not find almond meal so mine were grainy as I walked the fine line of ground almonds and almond butter.
Margarita cupcakes are always a big hit. Everyone loves them and lime is such a great flavor that even virgin cuppers and frosting would be tasty. Though honestly, I think at my work the idea of booze in baked goods is awesome.
I took the rest of the cupcakes to the awesome people who participate in Beer Train Friday. Yup, my commute home on Fridays has people partying it up. They bring beer and last weekend in celebration of the then upcoming Cinco de Mayo they made margaritas on the train. So I traded a cupcake for a glass and snacked on chips and some of the hottest salsa I had ever tried.
Last weekend I had some yummy food like General Tso's Tofu, Channa Masala, and even some sushi and spicy veg miso soup. All from very accommodating restaurants in my area of Connecticut. Monday was leftover taco's from a nacho night last week.
Last night though, I cooked such an incredible plate of food that I really mourn the lack of pictures to share the goodness. I made a double batch of modified Chickpea Cutlets. My only modification is to use an awesome seasoning blend mix for the veg broth and twice the amount of chickpeas called for. These got baked in the oven with my roasting fingerling parsley potatoes and I added in some broccoli and cauliflower in another roasting pan. I even made a sliced mushroom sauce with onions, garlic and baby bellas.
After all that, I found time to whip up some chickpea salad to nosh on with veggies for a snack and do the dishes! I was so darn proud of myself. So proud that it may just be leftover night tonight even though my plan was ribz and rice.
Hopefully there will be pics next post, but for now I have more cupcakes to contemplate!
I snapped pictures of my awesome Sunshine burger lunch, cupcakes and probably more. But last night, after a Tuesday night marathon cooking session, my camera decided to hold the pics hostage! It wont even turn itself on, even plugged into the computer. I can only hope that removing the memory stick will either help or work in my other camera. *sigh*
The chocolate cupcakes were tasty. The hint of spice was like a scent memory with each bite invoking a head tilt and a vague look of "this tastes like something...". I could not find almond meal so mine were grainy as I walked the fine line of ground almonds and almond butter.
Margarita cupcakes are always a big hit. Everyone loves them and lime is such a great flavor that even virgin cuppers and frosting would be tasty. Though honestly, I think at my work the idea of booze in baked goods is awesome.
I took the rest of the cupcakes to the awesome people who participate in Beer Train Friday. Yup, my commute home on Fridays has people partying it up. They bring beer and last weekend in celebration of the then upcoming Cinco de Mayo they made margaritas on the train. So I traded a cupcake for a glass and snacked on chips and some of the hottest salsa I had ever tried.
Last weekend I had some yummy food like General Tso's Tofu, Channa Masala, and even some sushi and spicy veg miso soup. All from very accommodating restaurants in my area of Connecticut. Monday was leftover taco's from a nacho night last week.
Last night though, I cooked such an incredible plate of food that I really mourn the lack of pictures to share the goodness. I made a double batch of modified Chickpea Cutlets. My only modification is to use an awesome seasoning blend mix for the veg broth and twice the amount of chickpeas called for. These got baked in the oven with my roasting fingerling parsley potatoes and I added in some broccoli and cauliflower in another roasting pan. I even made a sliced mushroom sauce with onions, garlic and baby bellas.
After all that, I found time to whip up some chickpea salad to nosh on with veggies for a snack and do the dishes! I was so darn proud of myself. So proud that it may just be leftover night tonight even though my plan was ribz and rice.
Hopefully there will be pics next post, but for now I have more cupcakes to contemplate!
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