It’s October, and in the Pacific Northwest, that means two things:
Grilling season is over.
Brussels Sprouts season is beginning.
We’re made of pretty hardy stuff in the top left corner of the country, and it’s unlike us to let little things like rain and early sunsets to stop us from enjoying the outdoors. However, the weather forecast for today called for sunny and 71 degrees, so I planned to cook one last grand grilled feast for the season, and just in time, because local Brussels Sprouts are coming into season! I started the journey last night, marinating a few slices of tofu in a broth made of Better Than Broth’s no beef broth, balsamic vinegar, Bragg’s, and some black pepper.
We started our honeymoon (Mike calls it our agavemoon; I am calling it our eatingmoon because it is all about food) over the weekend. We went down to Portland on Friday so we could attend the Vegan Beer & Food Festival on Saturday.
Sorry for vanishing, friends, but we got married! On Sunday! Things are only just starting to get back to normal, and that’s only going to be for the next day or two, since we leave on our mini-moon on Friday. I thought we’d be able to MoFo right up until the wedding – having never had a big wedding (my first wedding was basically an elopement, barefoot on the beach), I was terribly naive, clearly – but everything got very hectic about a week before, and the wheels just came off the MoFo bus.
Don’t give up on us, though, because we’ll be trying to blog while we’re eating our way through Austin, and we’ll be back to cooking and blogging regularly in October. And of course we want to write up a post about the wedding – and the FOOD at the wedding – sometime soon. We miss blogging, and we miss y’all, and we really miss the community we’ve found this month.
Mike’s face here, y’all. No matter how many times I look at it, it takes my breath away.
If you’re on Instagram, check #blatchwedding2015 (not our real last name) for some of the photos our friends took and shared!
P.S. Speaking of Austin, who’s there and wants to meet up for drinks and/or food and/or bats and/or whatever?
Hello, world! Today, I get to talk to you about my favorite cookbook(s)! You may not understand the scale of this undertaking. We have a lot of cookbooks. A lot. Seriously. There are three shelves on our baker’s rack of cookbooks, and we’ve run out of space and started stacking them in front, too.
It was a difficult choice. This is about 1/3 of one shelf.
For today’s prompt, I narrowed it down to three finalists: the Native Foods Cookbook, pretty much anything by Bryant Terry, or the vintage (1958!) Polish cookbook that I found in Portland last year. Every one of them was a contender for solid reasons. I am an oddity in modern American society – fourth-generation born in the U.S., but I can only claim one national heritage: Polish. Therefore, you can imagine how much fun I’ve been having veganizing recipes from Polish Cookery; I wouldn’t be surprised if my grandmother cooked from that book. On the other hand, Bryant Terry’s recipes are astounding – creative, down home cooking for a modern vegan world. Not at all the heritage I grew up with, but an amazing world of food I’ve come to love as an adult. In the end, I decided to cook from the Native Foods Cookbook, if for no other reason than I’ve been obsessively cooking from this book since we got it a few months ago, and every single meal has been phenomenal. Continue reading →
When we first started talking about this prompt, there was a fair bit of “…” and “???” and *shrug*. Mike joked that we should just focus on b12 by making all the noochiest things we could imagine. Gosh, we love the nutritional yeast around here. It’s hard to believe there was a time in our lives when we didn’t even know it existed.
I started flipping through Jae Steele’s Get It Ripe for ideas, noticing all the foods that contain various B vitamins: black beans, Romaine lettuce, spinach, tomatoes (thiamine); legumes, spinach (riboflavin); avocado (niacin); cauliflower (B5); avocado, cauliflower, walnuts, cabbage (B6); and of course B12 in nutritional yeast. Inspiration struck.
I have seen so many creative blog posts today! I am loving the countless ways people chose to interpret this prompt! Mike and I talked about “thinking outside of the box” for this prompt – or, rather, outside of the blueberry. But last year, at the height of berry season (and after I had made our fill of jams), I canned a quart and a pint of blueberry pie filling. And while I knew I didn’t want to make a pie, I was eager to crack open one of those jars for this prompt. I also challenged myself to make something I’d never made before.