cooking


We’re less than two weeks out from the official drop date for Vermilion, so before I become ultra-annoying about the book, I figured I’d acknowledge that my debut novel isn’t the only thing in my life.

The latest installment of Pygmalia is up, on Henry James’ Watch and Ward. Verdict: Stinky. But interesting.

I had a story accepted to Ross Lockhart’s latest Lovecraftian anthology, Cthulhu Fhtagn!. Yes, the exclamation point is part of the title, hence the double punctuation. The story, “The Curse of the Old Ones,” was co-authored by myself and Jesse Bullington, and it’s about Ingrid Pitt and Peter Cushing trying to keep their sanity on the set of a doomed Hammer Horror production called… you guessed it. Behold: the full ToC.

I’ll be at Starfest/Horrorfest the weekend of my book release, just Saturday/Sunday, but I’ll be there!

And now, here’s a little something for you, dear reader: two muffin recipes! Both are really delicious. Sorry I don’t have pictures, I didn’t even think about it! But, I came across these recipes when searching for something else yesterday, and I wanted to share.

These muffins are built off a similar base base that includes yogurt in the batter, which makes them fluffy if a bit delicate. Just be gentle when generously spreading with Earth Balance. Trust me on this, though… the carrot tahini, while maybe a little wild-sounding, is absolutely delicious and unique! And the apple pie muffin is like apple pie for breakfast…

Apple Pie Crumb Muffins

  • 2 c. flour
  • ½ c. sugar
  • 1 tbs baking powder
  • ½ tsp. salt
  • 1 tsp. cinnamon
  • ½ c. unsweetened coconut yogurt
  • ½ c. unsweetened nondairy milk
  • ½ c. oil
  • ½ c. finely chopped apple
  • ½ c. grated apple

For the Crumb: 

  • ¼ c. flour
  • ¼ c. brown sugar
  • a handful of oats
  • a pinch of salt
  • oil

Preheat oven to 375. Spray a muffin tin with spray oil.

Sift dry together. Stir wet together.

Make a well in the dry ingredients and pour in the wet. Mix gently until batter is not quite combined, and fold in chopped and shredded apple. Divide evenly among 12 muffin tins.

Mix together the dry ingredients for the crumb and then rub in the oil until it’s crumbly. Spoon over tops of muffins and press in gently.

Bake for 26-30 minutes. Test with a toothpick for doneness. Let sit in muffin tins for a bit before removing—the crumb is a bit delicate.

Carrot Tahini Muffins

  • 2 c. flour
  • ½ c. sugar + 2 tbs
  • 1 tbs baking powder
  • ½ tsp. salt
  • 1 tsp. cinnamon
  • ½ c. unsweetened coconut yogurt
  • ½ c. orange juice
  • ½ c tahini
  • 1 tbs. vanilla
  • 1 tsp orange flower water (if you have it)
  • ¾ c. diced carrot
  • ¾ c. grated carrot

Preheat oven to 375. Spray a muffin tin with spray oil.

Sift dry together. Mix wet vigorously. The tahini may cause the mixture to seize; if that’s the case, add a little water until it loosens up.

Make a well in the dry ingredients and pour in the wet. Mix gently until batter is not quite combined, and fold in diced and shredded carrots. If a little dry, add a bit of water, but the carrots when they cook will make up a lot of moisture.

Bake for 26-30 minutes. Test with a toothpick for doneness. Let sit in muffin tins for a bit before removing—the crumb is a bit delicate.

starry wisdomGot a cool thing in my inbox the other day—the cover for The Starry Wisdom Library: The Catalogue of the Greatest Occult Book Auction of All Time, which I have a thing in. It also contains things by Nick Mamatas, Jesse Bullington, S.J. Chambers, Livia Llewellyn, Simon Strantzas, “and more.” Lots more!

I wrote my piece for this approximately a million years ago so I’m excited to see it’s all coming together so beautifully.

I also have my latest Roald Dahl blog up on Pornokitch, on Memories with Food at Gipsy House, which is a cookbook co-authored by Roald Dahl and his wife Felicity Dahl. I tried to make a meal out of it! The story is all there. Plus a recipe for vegan vanilla ice cream that is pretty much foolproof.

Other than that, things have been quiet. Except, not really?

I’m going to Japan in mid-October for two weeks. Whaaat. I know! I’m going to be spending most of my time in Toyko, as my girl Raechel is living there whilst dissertating, but we’re planning a side-trip to Kyoto. So fun!

I’m still training for my triathlon, which is tiring but really rewarding.

I’m culturing up some Rejuvelac for cheese making.

Oh, and I’m working on writing and editing stuff, of course.

Things have gotten so busy in that regard I’m having to scale back my involvement with certain recreational activities, sadly to say specifically lion dance. I hope to get back into it later this year, but after mid-August I’ll be done for a while. I don’t like to half-devote myself to things, so I’m focusing on my professional life for a while.

So, if you (1) are reading this, (2) live in Boulder or around here, and (3) care, you should come see me perform either at Boulder Asian Fest, which is on the 9th and the 10th (lion both days) or in Aurora at GlobalFest, on the 23rd.

In England, I had the most perfect scones. Stop the presses, I know—great scones? In England? Do tell. But really, as a vegan, finding real vegan scones anywhere can be challenging, as typically they are just full of butter and cream. Thankfully, there are vegan versions of butter and cream readily available to the home baker!

Anyways, these aforementioned perfect scones were at a little cafe called Infinity (they also have a health food store). Moist, dense enough that you could brain an ox with one, not too sweet, with plenty of rich sultanas (American translation: golden raisins). They were so, so good. Thus, upon my return, I 2013-11-22 15.19.02vowed to recreate these perfect scones, as Americans tend to think scones are muffin tops. They are not. Real scones are pastry, which, ugh, I know. Contemplating making pastry always gives me Olympic Gymnast Face, but scones are actually pretty easy. Trust me, if I can make these, you can.

My recipe is adapted from this one here, and yes, you need a kitchen scale. Also, instead of sultanas, because American raisins are often bizarrely enormous, I sought out currants. They’re so tiny, they distribute really well.

I promise, pastry-fearing people: you will find yourself eating marvelous scones in no time if you just take a deep breath and plunge ahead with confidence. Go for it! Serve with this butter because damn it’s good. Also jam.

Perfect Vegan Currant Scones

(makes 8 scones)

Ingredients:

300g of self-raising flour OR 300g of AP flour with 1 tsp baking powder and 1/2 tsp salt mixed in (but still use the baking powder and salt listed below)

50g whole wheat flour

A pinch of salt

One tsp. of baking powder

85g of vegan margarine such as Earth Balance

3 Tbs. of caster sugar

One tsp. of vanilla extract

A good squeeze of lemon juice

1 tsp. apple cider vinegar

175ml of soy(a) creamer. Not soy(a) milk.

85g of dried currants

1 lemon’s worth of grated zest

 

Make the Scones:

Pre-heat your oven to 425 degrees F.

In a measuring cup, measure out your soy creamer, then add your lemon juice, ACV, vanilla extract, and lemon zest. Mix well, then set aside.

Sift your flours, baking powder, sugar, and salt into a large bowl. Rub in the Earth Balance until the mixture looks crumbly. Don’t overwork the dough, which means work quickly so your margarine doesn’t melt. Mix in currants, then form a well in the center of your crumbly flour mixture, then add your wet ingredients. Mix by hand in the bowl, quickly, until it keeps together.

Turn out your dough onto a lightly floured board and work it lightly it until everything is mixed in. Then pat it into a disk, about 1 inch thick, or slightly thicker.

Use a biscuit cutter and into eight thick rounds. You’ll have to cut them, put on a baking sheet, reform the dough, and cut again a few times. Bake for 12-17 minutes, but check the bottoms at twelve. When they’re golden brown on the bottom, they’re done!

I know I said I’d post pictures from my San Francisco trip, but omg you guys!! Check out what I made last Sunday:

vegan eggs

Look at them! They have yolks! They’re adorable! They tasted so much like eggs my egg-hating husband almost gagged when he tried them! SUCCESS!

Anyways. My friend Raechel was making ramen for dinner, and I felt inspired to make an egg to put on top. These are definitely more like deviled eggs than poached (they’d totally be great at a picnic with some paprika on top) but they worked great in a soup application, too. Here’s how:

Vegan Eggs

For the “whites”

  • 1 block extra firm tofu, pressed as well as you can press it
  • 2 tbs rice wine vinegar
  • 1/3 c strong chicken-flavor broth
  • 2 tbs soy sauce
  • 1 tb nutritional yeast
  • pinch turmeric

Cut your tofu in half, lengthwise (two long blocks) then in half, then in half again, to make triangles. Submerge in marinade (after pressing) for at least an hour but longer is better. Meanwhile, make your “yolks.”

For the yolks

  • 1 cup chickpeas, pureed
  • 1 tb mayo
  • 1 tb mustard
  • 1 tb nutritional yeast
  • 1 tb rice wine vinegar
  • two pinches turmeric, or until the color you want
  • black salt (to taste)

Mix everything into a paste. Chill in a little tupperware or something, until your eggs are ready to be yolked. I say black salt to taste because some people really can’t handle that sulphur taste; others really like it.

To assemble

Preheat oven to 425. Spray a baking sheet, and arrange your “whites.” Then take a little spoon and carefully cut a shallow, quarter-sized divot in each white, discarding the divots. Spray tops of tofus. Bake 15 minutes, flip, bake 10 more. Remove from oven, flip over again so divots are face up, set oven to broil. While your broiler is heating, spoon scant tablespoons of the yolks into the divots. If you felt like it, you could totally put this stuff in a pastry bag and pipe it into some real deviled-looking eggs. Broil until the yolks are a little crunchy-looking and golden brown. Remove, cool. Eat!

Seriously pretty atop some ramen:

 2013-08-18 18.45.59

Refrigerator pickling! I’m super-into it these days. I’ve been eating a lot more veggies this way, as they’re already prepped and ready in my fridge. I’ve been a little busier than normal, which means I get tempted to give up nutrition for convenience. But my mom’s been on a healthy eating kick and I’ve been inspired to make sure I don’t fall into unhealthy habits just because I’m strapped for time.

photoHere’s what I made yesterday. From left to right, there’s do chua (pickled carrots and daikons, like you’d get on a banh mi), dubujangajji (pickled tofu and onions), and mediterranean pickled beets and turnips. It all took about two hours, including cleanup. And now I have plenty of fresh veggies for the week, plus a weeknight meal (the dubujangajji can be thrown over noodles with some of the kimchi I have fermenting in my fridge. But kimchi is its own post!).

Not that this is news to those who are always super-domestic/into heritage kinds of activities, but I have discovered that it is kind of awesome spending just a few bucks on whatever’s cheap at the grocery store and ensuring it doesn’t rot in my fridge if I get lazy some night during the week. Vinegar, salt, and sugar are all cheap, and Ball jars are a one-time purchase (the two shown cost me not four bucks). So anyways, I figured I’d share because these pickles have all turned out awesome. Frankly, I’m not all that into cucumber/dill pickles, but a pickled daikon, or green bean, or cauliflower, that’s good stuff right there. Plus yeah, if cauliflower is cheap, but I don’t feel like cauliflower that week, I can preserve it so that it’s around even after the price has gone up. Pretty tight! Who knew? Except everyone who already does this, I guess.

I need to do a kimchi post because I found THE RECIPE, but that’s fermenting, so maybe next week.

This weekend, I should mention, I’ll be at the H.P. Lovecraft Film Festival, in Portland. Here’s the schedule! The only thing I’m doing, I think, is a reading on Sunday (“Reading 4”) and otherwise I’ll be trotting around to the various films (stoked about Night Breed and Beyond Re-Animator), hanging out, and going around eating myself sick. Should be a good time, and plenty of cool people are attending/participating! If you’re in the area, you should come.

Eden Foods makes that soymilk you see everywhere, the one with the pastoral landscape on it:

(Credit: Photo treatment by Salon)

(Credit: Photo treatment by Salon)

They also make a ton of other natural foods products, like beans and oil and vinegar and flour and cereal and all kinds of shit. Anyways, they are suing the Obama administration because they don’t want to cover birth control for their employees.

Fuck them. Fuck that shit!

Here’s the Salon.com article where I initially found out about Eden Foods’ conservative agenda. It’s awful:

Eden Foods … says in its filing that the company believes of birth control that “these procedures almost always involve immoral and unnatural practices.” The complaint also says that “Plaintiffs believe that Plan B and ‘ella’ can cause the death of the embryo, which is a person.” (Studies show that neither Plan B nor Ella interfere with fertilization, which is the Catholic definition of the beginning of life, if not the medical one. In other words, not the death of an embryo. Also, at that stage, it’s a zygote, not an embryo — let alone a “person.”) The filing also said that “Plaintiff Eden Foods’ products, methods, and accomplishments are described by critics as: tasteful, nutritious, wholesome, principled, unrivaled, nurturing, pure.”

As if the above wasn’t awful enough, Eden Foods’ CEO is just so goddamn enthusiastic about their taking a wholesome, principled, nurturing stand against women’s health that he called Salon to respond to their article! And comes off as a fundamentalist asshole!

I floated by him the fact that contraceptive coverage is cheaper to pay for than, say, maternity coverage.

Potter replied, “One’s got a little more warmth and fuzziness to it than the other, for crying out loud.”

For crying out loud!

…he opposes “using abortion as birth control, definitely.” But the mandate doesn’t cover abortion, I reminded him, only contraception, and emergency contraception is not abortion.

“It’s a morass,” Potter said. “I’m not an expert in anything. I’m not the pope. I’m in the food business. I’m qualified to have opinions about that and not issues that are purely women’s issues. I am qualified to have an opinion about what health insurance I pay for.”

Morass indeed. Read the whole thing here.

So, yeah, fuck them! Don’t buy their shit, and even more importantly, write them a letter or go say something on their FB page or something.

Obviously lots of natural foods companies are owned by parent corporations that suck, or are shitty in some way, but when they sue to make this country even more goddamn backwards, and then come right out and enthuse about their fundamentalist, religious, conservative ideologies, well. As I said: Fuck them. 

 

Pho! So good. It’s perfect for hot days or cold, being under the weather or on top of the world. It’s noodle soup with flavors of cilantro, lime, chili, pepper, basil, cinnamon, omg yum.

I can’t vouch for this recipe’s authenticity; the first pho I had was vegetarian, so that’s my frame of reference! But I like this recipe, and others who’ve tried it seem to, as well. It’s compiled from a few different recipes, the main ones linked here, and here. The big difference with mine is that I’m allergic to mushrooms, so those have been excised. I bet adding some dried shiitakes to the broth while it simmers would be delicious, though!

NB: There are lots of “vegetarian” pho recipes online that call for fish sauce for seasoning. Fish sauce, being that it’s made of fish, is not strictly vegetarian. There is vegetarian fish sauce out there, you can make it at home or find it at specialty markets, but most stuff you’ll get at the store is indeed made of fish. There are vegetarians who eat fish, of course, and I’m not going to tell anyone what to call him- or herself because whatever, so all I’ll say on the matter is if you’re making this for vegans or vegetarians, best to make it completely vegetarian—meaning sans fish—or ask to find out your guests’ preferences. <3

Easy Vegetarian Pho

Serves 3-5 people (for larger groups, make more rice noodles)

Broth:

2 “beef” bouillon cubes (link to my fave brand)

6-10 smashed garlic cloves

1-3 tbs soy sauce (to taste. I like it salty!)

1 tb brown sugar or palm sugar

2 tb rice wine vinegar

1 tsp black peppercorns

2 cinnamon sticks

handful of basil stems (leaves reserved for garnishing soup)

handful of cilantro stems (leaves reserved for garnishing soup)

1 yellow onion, quartered

5-6 thick coins of ginger, smashed w/skins on

4 whole cloves

1 stalk lemongrass, trimmed and sliced down the center

4 dried red chiles japones, seeds removed

1 tbs siracha chili sauce

8 c water

My method is, I swear, dump all this in the crock pot … and let it sit for 4-6 hours at a low simmer.

Then, about an hour before serving, strain the broth of all the gross used-up veggies and spices and stuff, and dump in 2 blocks of cubed or triangled tofu and the white trimmed stalks of a head of bok choi (reserve the greens for later). The bok choi will cook beautifully and the tofu will absorb the delicious flavors of the broth, even without being pressed. Traditionally, fried tofu is served, so you could totally do that—or press and bake the tofus after marinating them in a mixture of siracha, rice wine vinegar, and soy sauce—but it’s so much easier to do it this way and I like it almost as much.

While your tofu is poaching, arrange the following prettily on a plate:

1-2 jalepeno peppers (seed if you want less spice), cut into coins

sliced green onions, whites and green parts

whole cilantro leaves

whole basil leaves

lime wedges

fresh bean sprouts

Also, just before serving cook up a package of rice noodles according to package directions, then drain and rinse in cold water.

When ready to serve, get big bowls and put the bok choi leaves in first, then the rice noodles. Then ladle out the hot broth and tofu and bok choi stems on top, making sure everyone gets lots of broth. Then allow your guests to garnish their soup the way they like best!

Starfest/DigiFest/HorrorFest/etc is this weekend! If you’re going to be there, say hi. Here’s where I’ll be:

Friday, 6PM: Asian Cult Cinema Panel

Saturday, 3:30: Writing the Dark Side

Sunday, 12 noon: Multimedia Reading w/Jesse Bullington. We two are collaborating for ours as we’ll be reading our co-authored story “Tubby McMungus, Fat From Fungus.” If you’re looking for it in the program, David Boop, Mike Hance, and Quincy Allen will also be reading.

But! Here’s what you really came here for today: Tahini Blondies!

So I wanted halva but I couldn’t be bothered to buy a candy thermometer. Thus: Tahini Blondies. Adapted from Vegan Cookies Take Over Your Cookie Jar, these are amazing tahini-ful squares of sesame bliss. Not for tahini-haters. If you’re on the fence, try ’em—they just might change your world. Or at least your ambivalence about tahini.

Tahini Blondies

3/4 cup tahini (I used Joya)

1/4 cup vegetable oil

1 cup brown sugar

1/4 c. non-dairy milk

2 teaspoons vanilla extract

1  cup all purpose flour

1/2 teaspoon salt

1/2 teaspoon baking powder

2 tsp sesame seeds (I used a mix of white and black)

Preheat oven to 350 F. Lightly grease an 8×8  baking dish.

In a mixing bowl, use a fork to vigorously mix  together tahini, oil and sugar. Stir in milk and vanilla. Stir in  flour, salt and baking powder. The batter will be very very thick and won’t spread on its own. Transfer to baking pan and press it into place. Sprinkle on the sesame seeds and lightly press them into the top.

Bake for 22-27 minutes, the edges should be just barely brown. The top will appear soft, that’s okay. Remove  from oven and cool completely before slicing. I bolded that because they are super gooey if you don’t. Also, I had to go the whole 27 because of altitude, so check yours at 22.

 

I know, I know. I leave for a million years only to come back with nothing more than THE ULTIMATE RECIPE FOR TIRAMISU.

Yeah. Look at that. What’s that? An inside shot, you say? Oh, no big deal:

Tiramisu. Holy hell. I love this dessert, and always have. It was the first dessert I made my husband during our courtship. I’ve made it a million times, but for the last six years, I’ve only made it in the form of the tiramisu cupcakes from Vegan Cupcakes Take Over the World. And those cupcakes are great, don’t get me wrong, but they’re not the same.

Why have I never made real tiramisu, then? Ladyfingers, that’s why. The cookie upon which tiramisu is founded. None of the store-bought brands I’ve seen have been even close to being vegan, and I had no notion of how to veganize such a thing. So imagine my delight when, upon googling “vegan tiramisu” (I wanted to make it for my friend Raechel’s birthday), I found this recipe.

It looked amazing! And let me tell you, it was. But I tweaked and messed with the original so I’m posting my update. My version has a tangy raspberry layer and some raspberry jam in the cream that tints it the most precious My Little Pony pink. The original cream recipe also calls for cornstarch and flour, but I figured reducing the heavy cream would work as well to thicken as any thickener. It did. Oh, and as written, the original recipe makes waaaaaaaaay too much cream if you’re doing the 9×9 version (which I did). Like, more than twice as much as is needed. What you see in the above pictures, by the way, is a full 9×9, a full 4.5×4.5, and that wasn’t all of it. I also had a bowl full of the stuff.  So, yeah, it needed some tweaking for us lazy scrubs who love the ease of 9×9 cakes. There will be too many cake slices, but that’s … easily dealt with. Om nom nom.

ULTIMATE TIRAMISU

For one 9″ dish cake.

Ingredients

For the Lady Fingers:

2 cups all purpose flour

1 cup sugar

3 teaspoons baking powder

1 teaspoon cornstarch

2 teaspoons vanilla

1/3 cup canola oil

1 cup water

spray oil

1 square 9″ pan

For the Cream:

3/4 c Tofutti sour cream

1 cup Tofutti cream cheese (1 container)

1/4 cups heavy unsweetened soy cream

1  teaspoons vanilla

1 tbs raspberry jam

1 tsp coffee liqueur

¾ to 1 c organic powdered sugar, sifted

For Assembly:

1 “shot in the dark” (12 oz coffee w/one or two shots espresso), cooled. Really, go out and get this at a local place, it’ll taste a jillion times better than making instant espresso from powder and then letting the rest go stale in your freezer.

1 tablespoon coffee liqueur

¼ to 1/3 cup good raspberry jam

cocoa powder

dark chocolate bar for shavings (I got an espresso chocolate bar)

one 9×9″ glass pan

Directions for Cream Filling:

Beat the sour cream, cream cheese, soy cream, vanilla, and liqueur to combine using a handheld or standing mixer. Sift the powdered sugar into the mixture. Do not put too much sugar in, taste it frequently (no problem!). If it’s too sugary, it’s going to overpower the espresso and the whole thing will be too sweet to eat. I added ¾ cup of sugar and then taste, add up to another 1/4 cup a little bit at a time. Beat until thickened, stick in the fridge.

Directions for Lady Fingers:

1.  Preheat the oven to 350 degrees.  Sift together the dry ingredients, including sugar, and stir just to combine.

2.  Add the oil, vanilla, and water.  Stir until most of the lumps are gone.

3.  Spread into pan, bake for 35 mins. Toothpick test for doneness, then set aside to cool.

4.  Unmold the cake, then slice into 8 equal strips. Line up on a cookie sheet, rebake at 350 for 15 minutes until just brown, flipping once.

5.  Set the cookies aside to cool.

6.  Once cooled, cut the strips in half, then cut each cookie—carefully—in half again. This will give you more strips than you need, but who cares! Use the prettiest ones for the tiramisu and make an ugly one with the leftover cream to eat by yourself whilst watching Parks & Rec reruns on Netflix.

Directions for Assembly:

1.  Pour the cooled espresso into a shallow bowl or pan, and stir in the liqueur.

2.  Line up the cookies, espresso, cream, and 9×9 pan.

3.  Carefully dip each lady finger into the espresso mixture for a few seconds. Do it fast so they don’t fall apart!

4.  Line the cookies along the bottom of a glass dish, pressed together.

5. Take ¼ to 1/3 cup good-quality raspberry jam and spread over the layer.

6. Cover the layer completely with cream.

7. Dust with cocoa powder using a fine mesh strainer

8. Cover with a layer of chocolate shavings.

9.  Repeat process with another layer of espresso-soaked cookies, and cream.

10. Cover with plastic wrap and put in the fridge for the day. Before serving, dust with another layer of cocoa powder and chocolate shavings on top.  This is best done with the chocolate bar on the hard side.

Oh, and if you need more dessert—or just a dessert more suited for a picnic/bbq—how about cookies that look like burgers?

These I made after seeing a version in Martha Stewart Living. I made 12 peanut butter cookies (I think I used the recipe in Joy of Vegan Baking, but do whatevs, just not too crispy), and pressed sesame seeds into the tops after flattening. Then I made a pan of the brownies from Joy of Vegan Baking (my favorite recipe!), but in a 9×13, not a 9×9. I baked them less but I wanted thinner “patties.” After everything was completely cool I picked a cup of appropriate size and cut out the “patties” from the brownies, and drizzled them in “ketchup and mustard” icing I made with just powdered sugar, soy milk, and vegan food color. They’re super-good!

We take Thanksgiving seriously around these parts. This year was no exception. Behold:

Clockwise from the top: John’s tofurkey (recipe was my dad’s for perpetually perfect tofurkeys), garlic mash n’ gravy courtesy Jesse, whole berry cranberry from the can, because I like it better than anything I make myself, off-brand vegan crescent roll, mac n’ cheeze, garlicy roasted brussels sprouts, and enshrined in the center, Raechel’s stuffing, from her grandma’s recipe.

Everything was even better than it looks here, which, woah.

We also had pie. I didn’t get a picture of Raechel’s pumpkin cheezecake, regrettably, but here’s my motherfucking deep dish apple pie (second picture has my salted caramel ice cream on top, because, well, you only live once:

The next day we went on a 10+ mile hike up in the high country, in one of my favorite areas we’ve hiked in, the Hall Ranch Preserve behind Lyons. It’s so beautiful, and I wish I had more pictures! But here’s me, looking sort of perplexed:

And then, at the midpoint, I ate one of my finest Frankenstein creations of all time: EPIC LEFTOVER SANDWICH!

I hollowed out the end of a ciabatta, and stuffed it with thinly sliced leftover tofurkey, fresh spinach, some leftover sprouts, gravy, mac n’ cheez, gravy, and cranberry sauce. YES! Also vegenaise and Sierra Nevada Porter mustard on the bread, in case you ever want to reproduce this magnificent creation.

All right! Tomorrow: back to reality. Oh and also, Future Lovecraft is available for pre-order! You should definitely buy it for someone this Christmas because that book is awessssssommmmme.

Next Page »