7/20/2023 The Day the Horse Fell
We were finally reaching the end of a hot afternoon bicycling trip along Vermont’s D&H Rail trail, our favorite spot for a ride on a gravel path that runs between a rocky stream and rolling farms. We parked our car at the spot that starts us out “uphill” (it’s only a 3% grade) so that our return ride is slightly downhill. The trail begins by crossing a large bridge that crosses deep ravine with a stream at its bottom, and we were now approaching the bridge at the end of our ride.
As I started to ride across the bridge, I saw in a flash a large brown and white horse tumbling down from the top of the embankment towards the bottom of the ravine, pulling with it a young girl who had been leading the horse with a thick rope. The horse came to rest on its side, its head resting motionless only inches from the stream. I hopped off my bike, and watched through the rusted metal bridge railing, my stomach churning as I felt adrenaline rush throughout my sweaty body.
A man who had been walking a second horse immediately behnd the girl and the horse that fell jumped down and knelt beside the horse, quickly checking it for injuries. One of the horse’s back legs was jammed deep into a muddy hole in the side of the embankment. The girl was panicked as the man stuck his arm into the hole to check the horse’s leg for a fracture. I was filled with dread and fear that the horse would have to be euthanized if the leg was broken. My riding partner called down to the man and asked if he needed help.
“No,” he called up, “It’s not broken. He’s just shocked from the fall.” Slowly the horse began to struggle to stand, and the man lay on his side in the mud while working to extricate its leg from the hole. It was hard to believe it was not broken; the horse was very big and had fallen a long way. If the girl had been riding the horse instead of leading it, she surely would have been badly injured or even killed by the horse’s weight.
The instant the man worked the horse’s leg from the hole, it raised its head and shook it mightily, a cloud of leaves and sticks flying from its blonde mane. It slowly regained awareness and began to raise itself, then folded its legs beneath its body which still wore the blanket and saddle.
The man gently urged the horse to stand, and when it did, to everyone’s relief, it looked uninjured. Tears immediately welled in my eyes, and I rested my head against the bridge railing, still feeling shaky from the adrenaline, even though I did nothing but observe the incident. The man and girl carefully led the horse back up the path to the top of the ravine. The horse seemed fine, and they collected the man’s horse and soon all were walking down the trail as if nothing had happened.
Until we saw the horse fall, our ride had been idyllic. We had passed through Vermont’s gorgeous summer fields and farms, even stopping a few times to bask in the long awaited warmth and the sweet aromas of grasses and wildflowers. We admired a herd of sheep grazing on their side of the fence along the trail, baa-ing loudly while their lambs tried to nurse at every opportunity. Cows stood in shady spots and rubbed their strong necks on trees.
Seeing the horse’s fall jolted us from our reverie, and I had a deep visceral reaction to what the horse might have felt as the ground gave way under its legs. It was an immediate connection to the pain and fear experienced by another living being, with no judgement or criticism of what might have led to the accident.
After we loaded our bikes on our car for the drive home, we passed the farm of the herd of sheep we had admired. A sign in front of the farmhouse advertised, “Lamb for Sale.” It is the lambs unlucky enough to be born male that are chosen for slaughter, as it is with calves, roosters, pigs, goats, and newly hatched male chicks that are ground up alive for feed. I’ve been a vegan for quite a while now, and I’ve never been able to reconcile how we revere cats, dogs, horses, and other domesticated animals, but view nearly all others as food. This has always been a conundrum for me, especially how some people can proclaim themselves as “animal lovers” and then eat a steak. I see that as a cognitive dissonance.
How can we view a single animal in danger as a situation to be remedied while turning our heads to avoid the of the agony experienced by hundreds of thousands of cows, pigs, and chickens being sent to slaugherhouses? We now know that none of that is necessary.
A cow is a dog is a pig is a cat is a horse is a duck is a goat is a chicken. They all deserve to live.
5/18/2023 Why This Vegan Doesn’t Buy Imitation Meat
Vegans should be ecstatic about the presence of plant-based “meats” in supermarkets and restaurants, correct? As a longtime vegan, I can tell you why I’m not part of the rush to embrace these products. I DO heartily welcome the reasons for them, though. First of all, they contribute to the reduction of the number of animals tortured in slaughterhouses. Second, the factory farming contribution to climate degradation is clear and well-documented, and any product whose mission is to address and combat these issues is progress toward more humane treatment of animals and finding a solution to the climate crisis
However, when it comes to delivering the likely audience for these products, it’s not those who have embraced veganism for a long time; it’s for those who are looking to reduce their meat consumption and don’t know how to cook without meat and dairy. A vegan already knows how to make juicy burgers and isn’t looking for food that “bleeds.” In fact, many vegans find foods like that quite distateful and off-putting.
If an Impossible or Beyond Burger can serve as a transition from a carnivore to a vegetarian or even vegan diet, I am definitely in favor of the products.
I find the inclusion of imitation meats onto restaurant menus disappointing is that it stifles the exploration of a true-plant based diet. Many restaurants that used to have excellent house-made veggie burgers and scrambled tofu on their menus now just offer imitation meats and vegan egg replacers in place of the previous more tasty whole food vegan options.
So yes, I completely welcome any products that steer consumers away from animal products, but for significant change to occur, we need to expand the reach of the health, economic, and compassion arguments in favor of true plant-based diets.
5/17/2023 How To Cook Broccoli Perfectly
If you’ve struggled to cook broccoli so it’s the perfect texture, or have have trouble making sure it’s hot when served, here’s a great method to achieve broccoli that everyone at your table will love. A simple preparation and a little technique will yield perfectly seasoned, hot, crisp-tender, bright green broccoli.
For the best result, cook the broccoli just before serving. If you’re cooking multiple dishes simultaneously, you should still leave the broccoli cooking for last. It might take some juggling, but it will be worth it when you serve this delicious broccoli.
Serves 4
Equipment:
10” or 12” skillet with lid, preferably a vented lid
Tongs
Oven-safe medium-size platter or quarter sheet pan (about 9” x 13”)
Large colander
Fork with sharp tines
Ingredients:
1 large head broccoli, about 1 1/4 lbs.
2/3 cup water, divided
2 teaspoons olive oil, divided
2 teaspoons kosher salt, divided
Optional for garnish: Soy sauce, grated ginger, freshly ground black pepper, or red pepper flakes
Prep the broccoli by cutting off the stem so that about 2” remains under the florets. Slice the broccoli lengthwise into slices about 1” wide, leaving some of the smaller florets intact. Put all the broccoli into the colander, rinse it under running water, then set it on a plate to drain until ready to cook.
About 10 minutes before you want to serve the broccoli, heat your oven to 200 degrees F. Set the skillet on the stove and add 1/3 cup of the water, 1 teaspoon of the olive oil, and 1 teaspoon of the salt. Put the platter or sheet pan directly next to the skillet. Bring the skillet to a medium heat. As soon as the water begins to bubble, add half of the broccoli in single layer.
Use the tongs to toss the broccoli with the salted water. Put the lid on the skillet and cook for about 2 minutes. The broccoli will turn a more vibrant shade of green and take on a bit of a sheen. Take the lid off the skillet and gently toss the broccoli. Cook for about another 2 minutes until a sharp fork can be inserted into a stem with a bit of resistance.
Transfer the broccoli to the platter or sheet pan, and put it into the oven. Add the remaining water, salt, and oil into the skillet and repeat the cooking process with the remaining broccoli. Transfer the second batch to the first batch, and serve immediately. Lightly sprinkle with any of the suggested garnishes if desired.
5/10/2023 An Appreciation of a Small Kitchen
If you’re like me, you love ogling photos of enormous home kitchens with islands the size of shipping containers, miles of white marble counters, ranges with six burners, multiple ovens, dishwashers, sinks, warming drawers, microwaves and more. They are surely spectacular, and are often described as “a chef’s kitchen” or “a gourmet’s delight.” However, I’m not convinced that these kitchens that resemble appliance showrooms translate into excellent home cooking.
My kitchen of the previous twenty-five years is very small: 4 burner gas range, average size refrigerator, one double sink, two feet of counter and six cabinets. I’ve never had a dishwasher or a microwave. A small nearby closet serves as a pantry for staples and a few small appliances.
However, in this small space, I’ve created, cooked, and photographed hundreds of recipes as a food blogger and freelance vegan recipe developer while keeping my family well-fed. The kitchen’s compact size doesn’t dictate the quality or quantity of the food I cook, rather, it compels me to be extremely neat and organized. The French concept of mise en place, or “everything in it’s place,” is the key to culinary success to prepping and cooking in a small kitchen.
Each tool and utensil has multiple uses and is chosen with an eye to excellent quality and is kept in perfect condition. No multiples of anything allowed! When succumbing to the desire to add a new knife, ladle, other gadget, it’s only allowed to be added if something less desirable is discarded.
My favorite television shows depict Italian or Greek families cooking outside under a vine-covered arbor or large shade tree, preparing pasta and vegetables on an ancient table, using only few knives, spoons, and bowls to make fabulous yet simple meals.
I can truly say that I could probably cook a meal in this kitchen with my eyes closed. I’m at home in my space; I can prepare meals without traipsing all over a cavernous kitchen, looking for equipment. My three knives, two cutting boards, 6 pots and pans, and 4 bowls are all I need to be a happy cook.
5/2/2023 5 Things Omnivores Should Know About Vegans
#1 We are fine! Don’t be concerned about our health (or bring up the subject in front of other people). We know what we are doing. Don’t think we’re missing anything- in fact, we feel like our diet is more expansive, healthy, and delicious than yours, but of course we’d never bring that up. I find that omnivores like discussing vegan diets more than vegans do, especially when in a group setting.
#2 We get enough protein! We’re knowledgeable about where to get protein (and fiber, calcium, essential vitamins and minerals, etc.).
#3 What about B-12? Just popping a capsule of vegan B-12 a few times a week takes care of that issue. To those who say they want a iet that contains ALL vitamins, I say that if all that’s needed in a vegan diet is a B-12 supplement, I’ll take that deal.
#4 How do you eat in restaurants? Yes; it can be a challenge sometimes, but vegans can always find something to eat on nearly any menu. And now that restaurants publish their menus online, it’s easy to plan ahead before arriving. If you host or attend a gathering with “traditional” hors d’oeuvres (read cheese, meat, and more cheese), and you see your vegan friend noshing on plain crackers, you can be assured they ate before they arrived!
#5 Don’t you feel deprived? NO! If you think about it, a vegan diet omits only a few things: cows, pigs, poultry and anything their bodies produce. And vegans are more likely to experiment with new foods, flavors, and cuisines in order to enjoy a healthy diet.
4/12/2021 So the entire household is now fully vaccinated. Phew! It was quite rough after shot #2 for all of us, but we’re all recovered now. It’s a strange feeling to know I’m protected for the most part; getting used to this new (old?) life is welcome.
When I read about all the evil behavior on the part of so many people in this country, it makes me firmer in my morning affirmation: “Bring only peace, love, and light into the world today. No exceptions!
1/3/2021 HAPPY NEW YEAR!!! I took some time off from indoor food photography for my upcoming cookbook to get outside and enjoy the snow. Here are some rose hips in my garden. They seem to look warm even though it’s 18 degrees!
12/17/2020. I love learning about things like this news about vegan “leather” made from mushrooms. Now that fur is famously unacceptable to wear (even though all the winter coats I see have fox trimming on the hoods; don’t people realize that that trim is fur??).
10/14/2020 NOODLES!!! It was our favorite lunch: Mueller’s wide egg noodles with nothing else on them but an undiluted can of Campbells’s tomato soup. Thanks Mom.
10/12/2020 Pandemic life has settled around us like a dense fog. Long gone are the evenings of drinks with friends at the local pub which hurts my heart! But we’re blessed and incredibly lucky that no one in our circle of family and friends has contracted the coronavirus.
Our beloved dog Lucy passed away in July at 17 years old. She was in so much pain and discomfort that it was right that she left us, but I have a giant hole in my soul that she used to fill so completely. I ache to feel her lean against me like she used to when we sat on the top step of the porch in the sun.
Cooking has been so successful lately; perfecting my favorite recipes for the cookbook has been such a pleasure. Last night’s refried beans were spectacular! Can’t wait to share them with you. And the broiled polenta I just published is delicious. I hope you try it! It was fun to photograph because it smelled so good and had such great colors.
Love, Deb
6/27/2020 5:30 a.m. Owls had an all-night party outside our bedroom window last night. Wonder what they were hoot-hooting about so loudly. Came downstairs to see our 16 year old deaf and blind pup still thumping her tail against her bed. Last week we were broken-hearted about her suffering and made a long-considered euthanasia appointment for the following day. But the next morning had her up and looking around for her breakfast! She’s spent the last few days doing just fine; sleeping on the porch, nosing around the yard, bumping into things in general, so we’re taking it one day at a time and keeping a close watch on what’s going on with her. We’ve been through this stage with so many pets (Max, Ronin, Ziggy, Rosie, Pongo) and each time we say we can’t stand the pain of watching a loved pet lose the fight and we vow not to bring any more pets into our home. But now we have Axel (3 year old Belgian Malinois) who is a true joy: loyal, strong, gentle, and he doesn’t run after cars which is a gift. He’s the most agile and athletic pet we’ve ever had, and we (Jeff, actually) found him kenneled in a sad location where he had been basically alone for a year. He couldn’t swim or climb stairs, but now he swims across our local pond and catches frisbees like a champion.
Work on the cookbook is moving along at a steady rate. I’m learning InDesign which is a bit of a challenge, but the results are so gorgeous it’s worth the hours spent on Adobe tutorials. Can’t wait to debut a few pages! Deb
6/1/2020 I’ve finally found the confidence (nerve?) to write a cookbook. It’s consuming my waking hours and even those hours just after midnight when I should be sleeping; recipe and graphic design ideas circling endlessly in my head make me reach for a meditation app on my phone to calm me. I’m so excited about this project and can’t understand why I never felt I had the ability to take on such a project. There are so many aspects to my book: first of all, the recipes. I’ve studied recipe-writing and am in love with the craft. I’m taking aspects I love about how certain authors write recipes, while avoiding those aspects I find maddening in many recipes. And just when I think my recipes have been edited to the level of clarity I aspire to, I come across what I believe is one of the most masterful recipes I’ve ever read: https://ansonmills.com/recipes/680?recipes_by=basic
It makes me wonder how I am able to make great bread without following all of those intricate steps. I’ll be sure to follow the Anson Mills levain recipe soon and let you know how it went. Wish me luck! Love, Deb
Looking forward to posting on Bloglovin’ Follow my blog with Bloglovin
3/29/2020
Feeling scared and lucky at the same time is just a strange way to feel. My brave sis Val is an emergency room nurse in Las Vegas (Henderson, actually) and she was just told that she worked on a patient who has tested positive for the novel corona virus. She is symptom-free so far, and can’t take any Motrin or Tylenol which would mask emerging symptoms if she has been infected. She’s scheduled to work tomorrow in the ER, so we’ll see what happens. Hopefully she was protected by her mask and other equipment she’s required to wear. I’m not one to “send prayers” but I’m thinking of her constantly, and she knows that.
Jeff and I and our 2 dogs (Axel the Belgian Malinois) and Lucy (the pitt bull and ? mix) are hunkered down in our cozy cabin listening to the wind roar outside through the leafless trees. Small piles of grey snow still linger in unexpected spots. Birds are flying in crazy patterns in the howling wind. We’re feeding them even though the bears are emerging from hibernation and will probably find our feeder again before we take it in for the season. I have bread rising for a final recipe testing of my whole wheat pull-apart rolls, and a refrigerator full of veggies so we’re in good shape for now. Our pantry is well-stocked with dried beans and grains, which is one of the benefits of keeping a store of vegan goods. I didn’t have to rush out to suddenly find such items because we already have them. I saw on the excellent Rancho Gordo website (https://www.ranchogordo.com/ )that the’re not shipping new orders until May 2! King Arthur is out of flour to ship, too.
Yesterday I was fortunate enough to have access to a long walk on Manchester’s new Rail Trail, a charming winding path through dense woods and over rushing springtime streams. The few people I encounter on the trail are very considerate and we all keep at least a 10 foot distance between us when passing. I see that many trails and parks are closed in major cities because people are acting stupidly and not respecting the distance required between people in order to prevent contamination. Is it stupidity or stubbornness or both that keeps people behaving dangerously?
My podcast-obsessed brain listened to this moving and wide-ranging discussion hosted by David Chang. It’s touching, funny, insightful, and tender. I recommend it highly: https://podcasts.apple.com/us/podcast/honoring-floyd-cardoz-vendors-during-quarantine-instant/id1375877915?i=1000469604699
Stay safe!!!! Love Deb
7/21/19
I’ve been busy working freelance for a company that has me creating their food blog, which has taken me away from this site but it’s OK! Their assignments are always a challenge which I love to take on, and it’s really ramped up my photography skills. This image is from the project that asked me to cook on a campfire (yikes), so I built a fire pit in my backyard and actually cooked the pictured meal over the fire that I made. And it was delicious, for sure. You can see the entire project here: https://www.dyln.co/blogs/y-blog/3-easy-alkaline-camping-recipes
How about that great blue speckled plate?! I got it at the Vermont Country Store and hope to use it for lots more recipes. I’m kind of in love with it!
2/21/18
I can see this handmade twig chair when I’m at my kitchen sink (which is a lot of the time because there is no dishwasher except me in the cabin!). It was a birthday gift from my sweetie a few years ago, and I love it. It’s really not that comfortable, but it makes up for this with its charming appearance. It faces southwest, so in the late summer afternoon you can sit in it with a glass of wine and enjoy the sun on your face. Seeing it covered with deep snow, I can’t help but think about how nice it will be when summer finally arrives. But for now, I look at it while I’m concocting new recipes to keep us satisfied during the long Vermont winter. We’ve had one brief January thaw about 10 days ago followed by last weekend’s frigid temperatures and high winds that even caused our ski resorts to close the tops of their mountains. Pipes froze again in our cabin but luckily were thawed out quickly (even though Jeff had to descend into the dark half-height cellar to do this).
Now we’re headed towards a 24 hour warm rain followed again by sub-zero temps. Got to keep that driveway glacier nice and thick! So if you’ve noticed that my recent recipes have focused on soups and desserts, the weather has something to do with it. Comfort food is what’s needed now. This recipe for tempeh bourguignon has been a favorite this winter: Just the aroma of it when it’s cooking makes you warmer!
1/9/19
If I were into numerology, I’d wonder what today’s date meant. Especially because the last time I blogged here was 8/8/18! I’ve been busy doing freelance vegan recipe and food photography work that is SO much fun! Grateful for these new opportunities that have been directly related to the skills I’ve learned from building this site. but it keeps me from giving this site the attention I feel it needs.
Thoughts recently are how to enjoy fresh veggies and fruits in Vermont’s long gray winter. All summer and fall long, “eat local” is the mantra. But even in the summer and fall, if you ate “locally,” you couldn’t have: avocados, coffee, tea, spices, citrus, chick peas, nuts, cranberries, kiwi, bananas, rice, olives and olive oil, pineapple, quinoa, chocolate, dates, flour, flax seed, apricots, tofu (!), and many other foods I find absolutely necessary to have. Here in southern Vermont, we are lucky enough to have a few organic farms with greenhouses ( http://www.mightyfoodfarm.com/ and https://earthskytime.com/ who attend our Sunday indoor Farmers Market in Dorset. Their offerings are welcome additions to my winter kitchen. Both bring kale, chard (sometimes), potatoes, Brussels sprouts, root vegetables, bok choy, squashes and other random items they are able to grow or things they harvested in the fall and stored properly. But I can’t deny that I need to have fresh crisp salads with meals and lots of broccoli, spinach, cauliflower, blueberries and more that have to be flown across the country (or world) to sit in my refrigerator. Frozen blueberries just don’t cut it nor do frozen veggies which are flown in anyway too. So I choose my winter ingredients carefully, making sure they’re organic, as fresh looking as I can find, and hopefully grown in California and/or Florida, so I’m buying US products that don’t have to travel even farther to get to my market. Today I’m working on a tempeh bourguignon recipe (yes! with the little pearl onions and a thick red wine sauce). I will post it as soon as it’s perfected. Bye and LOVE to everyone!
8/8/18
One of the things I like best about spending time in the kitchen trying to come up with new recipes is that I get to listen to podcasts. There are so many great ones that I have a hard time choosing what to listen to. My new favorite is Seth Godin’s https://www.akimbo.me/
He has such a calm and pleasing voice and speaks with such clarity about issues and ideas that seem simple at first, but upon reflection are revealed to be incredibly meaningful (see his frequent comment “People like us do things like this.”). He takes the simplest idea or philosophy and digs so deeply into all aspects of the topic at hand that he draws you in slowly until the familiar topic becomes mulit-layered and more relevant than before. His skill of looking at old or familiar concepts in a new way is supremely interesting. And I find that I can always find a way to apply his words of advice and insight to my newfound deep-dive into this food blog and all the tasks that go along with it.
Yes; there are thousands and thousands of food blogs everywhere, but I feel that this is a way to express my own complex relationship with serving food to loved ones (especially healthy food!). I thought it would also would be a fun way to pass on my recipes to anyone who cared to explore them. Plus the food photography is so exhilarating when it comes out right! So proud this shot was chosen by foodgawker.com. (My second time on foodgawker!)
7/14/2018
Learning food photography is quite a challenge. Last week I was so PLEASED to have one of my photos accepted to FoodGawker.com. (Chili Lime Rice Noodle Salad). It was my third submission; I’ve read that some people try many times to get a photo accepted onto that site. I studied what they do accept, worked hard on the photos and made sure the recipe was stellar as well, and they took my photo. Such a great feeling! I’m now working on improving my skills and food styling, and in a tiny kitchen with dark log walls, it’s not always easy. But I love my kitchen and sometimes working in a small space has its advantages. I never lose things and I choose all plates and serving items carefully, because I don’t have the luxury of space to keep lots of props. I debated the pancake shoot shown above: should I do a clean white contemporary setting or the more country-style one I came up with? Still not sure, but sometimes you just have to make a decision and move on!
7/5/2018 Getting used to the “ONE” vegan item on menus. What if non-vegans were offered only ONE thing on a restaurant menu? Most of the time that’s what it’s like for a vegan to dine out. You quickly scan the menu for vegan items, and lately there’s a long list of meat dishes and if you’re lucky, ONE vegan item. And bless their hearts, we appreciate their effort, but why just one item? What if I don’t like beets? Or peas? Or whatever they have concocted to appeal to vegans? Why is it so hard for restaurants to make more than one item without cheese? There’s such a huge variety of vegan dishes they could explore….sometimes I feel sorry for the meat-eaters because they are missing out on so many food options. Or the great feeling you get when your meal isn’t loaded with animal fat and CHEESE in everything.
7/3/2018 The heat wave persists! Our hideaway location on the side of a mountain has not helped at all; the dogs are panting heavily and won’t even lift up their heads unless food is around. The most we can seem to do is sit on the porch with cold white wine and dash inside just long enough to make an easy salad. Maybe that’s why the recent recipes I’ve posted are all easy to make and work well served at any temperature. Tonight the tabouli salad is on the menu because there is NO COOKING involved in making it!
6/22/2018 I’ve been having a lot of fun learning video techniques. Love working with the music, too.
5/6/2018 I just heard a totally amazing podcast with Rich Roll and Chef AJ, a vegan chef with a gift for describing her long journey to both mental and physical health. Highly recommended! https://www.richroll.com/podcast/chef-aj-363/
Let me know what you think of their conversation. Even if you are already vegan you know what she is talking about, her tales of working through her other food issues are fascinating. She describes how she was vegan but always overweight, anorexic or bulimic, and how changing her food choices made all the difference in her health and permanent weight loss.
4/29/18 Snow tomorrow. Yes: snow. Woke up to dense fog and rain. No leaves or even buds on the trees. We are so starved for sun and warmth here in Vermont! So we went to the local farmers market just to get out of the house, not expecting much, but instead came home with quite a bounty of fresh stuff! A few of the local organic farms get a head start on the season with hoop greenhouses. The season is so short up here that that’s the only way to make a living as a vegetable farmer in Vermont. We found amazing kale, baby chard, parsnips, onions, clear fresh cider, radishes and clear apple cider. Feel so inspired to cook some new veggie dishes and grateful to the farmers who work so incredibly hard to grow such beautiful food!
3/30/18 This is the time of year that Vermont can be an extra special challenge. Gray skies, dampness permeates everything, dirty snow covers the landscape. Hiking and biking are on the horizon, but the mud and road grit are a challenge even if you try to get out and get some exercise. Skiing is mushy (my least favorite snow for skiing!) but sometimes the sun comes out and blinds you unexpectedly and we all rush out, faces to the sun, trying to get our little dose of Vitamin D! I’m not trying to feel self-pity at living in this day-to-day dreariness, but there are little bright spots here and there: the sap is flowing like water from the maple trees and the sugar houses are boiling furiously, thick columns of steam pouring out of the chimneys as the evaporators turn the sap into the scrumptious syrup. The rivers are rushing as the snow melt keeps them full, and our wells also are filling up after the long winter.
Our local wine shop has its annual sale all month, but we had to acknowledge that even though we thought we were stocking up our wine “cellar,” we were actually just drinking more wine and not building up a supply at all. So its been a great time to spend the long hours working on this website, taking time to develop and test recipes and hone my photography skills. I promise I will get much better!
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Listened to Rich Roll’s podcast while cooking last night (love all of his stuff: see about him and his journey here: https://www.richroll.com/) So many crazy interesting points are always brought up by his guests. Love to hear people who really know what they are talking about! And the conversations are not limited by time, but continue until their natural end.
Reading list: Vegan Freak: Being Vegan in a Non-Vegan World by Bob Torres and Jenna Torres. I appreciate their advice on how to negotiate a dinner party invitation without being a pain to the host who doesn’t know that you are plant based. They suggest telling the host right away that you are plant-based and that you would love to bring a dish to share that would fit in with the planned menu. This relieves the host of trying to come up with a plant based dish if she is not aware of how to cook plant based. Also, many people are not aware of what plant-based or vegan entails. It prevents the situation at the dinner table where you are presented with a so-called plant-based dish that is covered with cheese or cooked in chicken broth. Nothing worse for vegan acceptance (or just plain tolerance!) than refusing a host’s painstakingly cooked food in front of other guests. If you bring a vegan dish to an omnivore dinner party, make sure it’s especially delicious, and maybe you can win over some carnivores to the plant-based life with food, not words.