Thinking of the holidays with a vegan cheeseball

Wow, this time of year sure gets away from you! I’ve finally wrapped up the manuscript for the second book in The Allergy-Free Cook series, so I am pleased that baking cakes and cookies is finished for a bit… except for the fact, of course, that it is the holidays and I’ll start baking again soon!

I absolutely love Christmas and the holiday season. This year, I’m finding it a little more difficult to dive into that holiday feeling considering it is still about 14 degrees outside. Though I love it for various reasons (running, primarily) it just doesn’t get me into that holiday mood. But then, come January when we have boatloads of snow, I’ll be thankful it was so mild for awhile!

March Break ideas

With March Break on its way in, it’s fun to engage the kids in some hands-on activities. My most recent article in the Standard featured just that: KID approved (March Break: Cooking together with your kids is fun and (shhh!) educational, too) was featured the Wednesday before March Break, getting your kids started in the kitchen.

You can read it as a .pdf file, as the Standard’s website somewhat botched it in two parts, here and here.

The article featured a “Cheezy” Fondue with Roasted Vegetables,  Tempeh Sloppy Joes, and Super Simple Breakfast Bars.