Two years ago I wrote an article for the Standard. It was pretty gross. It was about Hallowe’en (which, really, I don’t even like very much).
That being said, I dug up the article and thought I would post some of it. Mostly because it’s gross.
You know what is also gross? My pumpkin that I carved this way for the last 8 years or so. This one is from a few years ago.
(Also published here at gluten-free vegan mofo)
I don’t know about you, but it sure is getting chilly where I’m from. It’s that transitional three or four weeks where it isn’t too cold yet (still hovering around 10 degrees), but considering it was over 25 degrees two weeks ago, our bodies are just a little… confused. I live in the type of area where we go from flip flops to cozy boots in a matter of days. There definitely isn’t a true “fall” here, in my opinion. Continue reading
It’s getting pretty chilly out. And I don’t like it. And I never get used to it. And I don’t think I ever will. Yes, I am complaining over something that I should change, but because I can’t change it right now, I’ll complain a little.
However, there is a silver lining! I bought a winter jacket. So maybe, after all these years of wearing a (really warm) vest, I, in fact, won’t hate the winter for its chilly-ness!
Maybe that was the key all along. We’ll see. Continue reading
I love spice-flavored anything. I’m never one to turn down anything with cinnamon, and love the smell of it wafting as I slow-cook apples for applesauce. Nutmeg makes me swoon, and I have a nutmeg cake in my second book that I adore! Cloves I could take or leave, and though a clove-flavor as a dominant one isn’t my flavor of choice, I do adore a pinch or two in gingerbread and pumpkin dishes.
But there is one that stands above the rest. And it’s name is cardamom.
Right now, I’m in a bit of a baking frenzy. I bake daily, testing and perfecting recipes for the second book in The Allergy-Free Cook series. While the first book is focused on breads, muffins, rolls, and things like that, the second book will be loaded with cakes, cookies, cupcakes, and bars.
Needless to say, until this is finished, all I think about is baking. Actually, when I’m finished, I’ll still be thinking about baking for the third book.
Since my mind is constantly full with new ideas for cakes, a new ingredient to try, a method to experiment with, it’s in constant motion, all dedicated to baking. I go to bed thinking about cake, wake up thinking about cookies, ponder about brownies on my runs… Continue reading
I love Thanksgiving and I love the food that goes along with it. The truth is, maybe I just love fall food. I have a bit of an affinity to wild rice and roasted Brussels and creamy sweet potatoes and tart cranberry sauce and… gravy. Continue reading
There’s a lot of deliciousness going on with Vegan Mofo right now, so if you haven’t been scoping out the goods on the feeds then you are sadly missing out.
One thing I really like about being Canadian is that there is a food-based holiday that falls in the lag between the end of summer and Christmas, at just about the perfect time. Yes, that is a perk of living in this great country. Thanksgiving in October. Continue reading
Three days ago marked the first day of Vegan Mofo. If you’re not familiar, this term refers to Vegan Month of Food. While that sounds delicious and intriguing in itself, let me explain. The short version is that food bloggers aim to write as much as they can all month long about (you guessed it!) vegan food.
