You owe it to yourself to make this recipe after a tough day; the kind of day that makes you feel like a one-person complaint department. Don’t measure or time anything, be completely imprecise. Here’s what you need: Shallots, 1 large bulb (sliced, diced, roughly […]
I’m a self-fulfilling prophecy. Weeks, maybe months ago, Eric and I had simultaneous good ideas. He said, “I have to write this down,” and did. I thought, I’m going to keep doing the dishes, this is a great idea, I’ll still remember it later—I didn’t. […]
Barley | “Get your face out of the bananas.”
Barley | “Please don’t eat tape.”
Barley | “Why are you like this?”
Barley | “Stop blowing snot all over the porch slider!”
8/28/2019—My little bro’s 29th birthday!!
Barley | “I know they’re salty but please stop licking mama’s capris.”
Barley | “Barley, don’t sneeze in the air conditioner.”
Barley | “What is in your fur, box shards?” – Eric <3
Me | “No. I would never serve my cats with god-damned plastic utensils. What am I, a monster?” – Eric <3
I hung all of our wall decorations this weekend. Family photos, framed dictionary pages, the print of the great white rearing back out of the sea in a hail of pepperoni pizza slices that Eric gave me [because he has exceptional taste]. I want everything […]
Baking is about precision absent of stinginess.
Allow enough butter for the bowl,
molasses for the spoon,
flour for your hands.
As you work, keep in mind that there’s possibly nothing in the kitchen more beautiful than softened [vegan] butter mixed with sugar forming sandy petal in a well-worn blue bowl.
My husband, Eric, is a truly spectacular human. He’s kind, generous, thoughtful, intelligent, gorgeous, good at everything he does (so frustrating), and compassionate—he tends to want the best for people and animals, in general, always. I have to brag on his behalf for just a […]
I am not a vegan and I’ve been thinking about it a great deal lately. I love animals, I hate factory farming, I’m dairy free, so why not? Three reasons: eggs, oysters, and my husband. Eggs Chickens are believed to be resultant of the ancestral […]
It’s 2019 and in late December, I decided that enough was enough. I was talking to my boss and she told me she’d finally made the choice to go dairy-free. She said, “If you think about it, dairy is gross.” YEAH, dairy is gross! I know that, I started a blog partially dedicated to that very idea, and then somewhere I lost my way.
So, I did it. My New Years resolution was to quit dairy and find a good substitute for cheese and I DID. As of February 1, I will have been dairy-free for a month. In that month, I’ve made vegan mac & cheese and a huge batch of cashew cheese (which is SO versatile) and I haven’t missed dairy cheese ONCE. Plus, I still get to make cheese, I just don’t have to feel bad about it anymore.
Here are the two best recipes I’ve found so far and there are dozens more to try:
This is more of a base “mother sauce” cheese that you can adjust to make things like cheese spreads, dips, and sauces. Very much like the Frank’s Hot Sauce lady, I put this shit on everything—veggies, sandwiches, crackers, pizza, pasta, etc.
I love mac & cheese and Annie’s has been one of my go-to meals since college. Until Annie embraces plant-based alternatives, this is my new fav. The recipe isn’t gluten-free but I substituted chickpea flour for APF and it’s delicious. My favorite way to enjoy it is mixed with almond milk, Earth Balance, and homemade pesto or Sri Racha—amazing.
Last week, I baked for the first time since we moved to the low country. I was feeling, centered, peaceful, good—FINALLY. Then, Charleston announced a mandatory evacuation due to the threat posed by hurricane Florence. We’re New Englanders, we can handle feet of snow and […]