From Houseplants to Produce
Over the past few years my interest in keeping and growing plants has grown by leaps and bounds. And, based off the reactions to some of my recent IG posts, I’m not alone. Our new home was nearly 2 years in the making. Shortly before the process began in earnest I became super interested in home gardening and ways to maximize small spaces. I knew there would be some challenges with growing in the desert but as I did more research I realized it wasn’t impossible — but more on the ‘how’ later. For now, let’s talk about what made me want to do this in the first place. Reasons…
New Year, New…Box of Tissues?
No resolutions, just plenty of tissues.
#Turnip vs #Turn Up
Once upon a time, Friday night was reserved for the #turnup. Generally, it began with the reluctant acceptance of a happy hour invite and ended hours later in a cracked Denny’s booth. At some point, the shenanigans lost their luster and my preference for doing my Friday night drinking (wine, natch) in the peace and quiet of my own home, swaddled in the comfort of a good pair of pajamas and the make-believe world of a binge-worthy Netflix series emerged. That is until I discovered the best thing ever… GROCERY SHOPPING ON FRIDAY NIGHTS Ok, ‘best thing ever’ might be a bit of a stretch but bear with me. Imagine…
Vegan French Toast is a Thing, Y’all
At this point, I know I shouldn’t be surprised at some of the vegan options available. More and more I realize there’s nothing a determined vegan with a full pantry and a strong blender/food processor can’t replicate or improve. However, I had no idea this extended to a classic breakfast favorite like french toast. I knew about the vegan pancakes. I’ve MADE them even. But, in my mind, french toast was an entirely different beast because eggs were the foundation of the recipe. This example from Scramble here in Scottsdale proved otherwise. Concocted using a vegan vanilla custard and sturdy, French baguette, it was equal parts sweet and satisfying with a great texture.…
What’s in a Word (Veganism)
Ugh. Honestly, I think it was the bacon that finally did me in. An overabundance of the cloyingly fat-laden, skin searing meat candy known as bacon made my taste buds flip. One day, in the midst of my Atkins/low-carb/keto madness, I looked longingly at an apple as I shoved another forkful of bacon & some egg mixture into my face and I thought ‘enough is enough’. How does a diet that says apples are ‘bad’ for you but bacon is ‘good’ really healthy? How does that make any logical sense?! I happened by veganism innocently enough. There was no binge-watching of documentaries or huge epiphany. Just, one day, I looked at…
What the F Did I Put in Here?
My adventures in cooking have been just that – adventures. I’m a “feelings” cook. An intuitive adder of spices in love with the idea of being that Nonna with a million secret recipes and an uncanny knack for deliciousness. So uh…I am on my way there. The benefit of many (MANY) failed experiments is that I now know the basic rules. My greatest misstep these days is the occasional over-salted dish. At least, that was the case before I became vegan. Now, where I once posessed absolute certainty on how long to pan sear a steak, there is only tofu-induced confusion. Documenting my new cooking attempts here is just as…
This is Not a Blog
This is not a blog. I am not a blogger.
