Best Ever #Vegan Snickerdoodles

I had a hankering for some old fashioned Snickerdoodles just like I used to bake with my mom, only vegan this time.

I’ve been asked, so to clarify…yes, this is my pic I took of the just-baked Snickerdoodles, not a random Google photo.

I realize that a majority of my recipes are zero sugar and include all forms of kale and tofu and lentils; healthy and organic for the Angels, but they’re not here right now and I have truly eaten enough kale to last several lifetimes, haha.

I developed this recipe after doing tons of online research. The internet offers dozens of variations; some recipes include flax seeds, coconut sugar, and spelt/oat/amaranth/chickpea flours (including gluten free)–but I prefer to keep things simple.

My philosophy is that more people might want to try a vegan lifestyle if it’s not too complicated. At least at first, and then as one delves deeper into cruelty-free living, it’s fun to experiment with more exotic ingredients.

Gather ingredients; Cream of Tartar is the key to snickerdoodle’s unique flavor. I know it’s against all the rules to use Crisco shortening, but once in a while is OK, and it’s awesome for cookie texture.

I didn’t think anything could be better than my Vegan Chocolate Chip Cookies, but I was blissfully happy with the results of these crackly, chewy, intensely cinnamon-y full moon shaped pillows of satisfying spicy sweetness. (But not too sweet.)

If you have patience, let them cool for about ten minutes before eating, but if you’re anything like me, you won’t be able to wait. I hope you try them and let me know your results.

My friend is going to drop off a bottle of imported vanilla so I’ll make them again, but I might still use the maple syrup because the maple flavor really enhanced the spicy cinnamon profile.

Caution: I go HEAVY on the cinnamon because I love it so much. If you don’t, adjust the amount to be mindful of your own tastebuds.

The BEST Vegan Chocolate Chip Cookies

I have a friend who keeps bugging me to bake something so I decided to develop a vegan chocolate chip cookie recipe.

My favorite kind of chocolate chip cookie is one that is 90% chocolate chips bound together by as little cookie dough as possible. The cookie dough is merely a vehicle to transport as many chips in my mouth as possible.

I think I achieved that today with this vegan recipe.

Assemble all ingredients first, this really saves time. I ran out of sea salt, so I had to use this kind…You could use coconut oil instead of veggie oil, but you’d have to melt it first, and I’m allergic to coconut and don’t really like it anyway. Another option is to use shortening or vegan butter, which is more traditional, and then it would be necessary to first cream the butter with the sugars.

(Recipe below with a cool Canva template.)

Combine sugars and wet ingredients.

Add dry ingredients and chips. Of course you can add fewer chocolate chips if you choose, or add nuts.

Cooling on the rack. I can’t wait to try them!

YUMMY. Crispy on the outside, chewy and sublimely chocolatey all the way around. Pretty much the PERFECT vegan chocolate chip cookie!

Easy Vegan Tofu Mayo

While everybody is posting pics of beautifully decorated cookies and cakes, I decided to go back to basics with a recipe for vegan mayo. 

No need to panic if you run out; it’s really easy to make your own!

I used to love Trader Joe’s vegan mayo but they’ve either been out of it for a long time or maybe they just stopped selling it, so I decided to experiment with my own version.

It’s simple and tasty but next time I’ll use vegetable oil instead of olive oil–that’s a personal preference because I don’t really like the taste of olive oil.

Easy Vegan Tofu Mayo

–7oz silken tofu
–1/3 cup oil
–1TBS lemon juice
–1tsp vinegar
–1 tsp (or more to your taste) dijon mustard
–1/4-1/2 tsp sea salt (to your taste)

Place all of the ingredients in the cup of an immersion blender and blend until smooth and thick.
Add a little more lemon juice if too thick. It should look exactly like mayo and spread easily.
If you don’t have silken tofu, you can try it with the firm option, but it won’t be as velvety.

That’s IT. Nothing fancy. Easy peasy lemon squeezy.
And VERY healthy; packed with protein thanks to the tofu.

[pah-tay-toe] Confessions

“GRANDMA ATE ALL OF THE POTATOES!”

I don’t care how you pronounce it, but I need to share my secret love for potatoes and there’s a recipe at the end.

Specifically, the much maligned WHITE potato: simple, sturdy, earthy.

On the last day of my most recent visit to the Angels, sadly, a very long time ago, DIL thoughtfully made a special going home dinner for me, all from scratch by the way, which made it even more wonderful.

There was vegan lasagna with a side of roasted potatoes and apple crumble. The lasagna was made with chard and kale from the garden and was SO VERY YUMMY and healthy.

Apparently (and rightly so) she thought I didn’t eat white potatoes because for the longest time, I would scowl at anything white: white rice, white flour, white sugar, white potatoes–as the source of empty calories, zero nutrition, and a great friend of diabetes. Not too healthy.

From the oven there emanated a most delicious perfume. I asked DIL what I was smelling and she said, “It’s roasted potatoes but you don’t have to eat them. I know you don’t like white potatoes.”

Not so fast, DIL.

I want to not like them, but I’m addicted to French fries (has anyone ever seen me hoard them? It’s not a pretty sight.) I actually dearly love white potatoes, but I try NOT to eat them and have some semblance of self control, like I say I don’t eat chocolate, only because I have no off switch. Once I start eating chocolate, I can’t stop. I don’t ever have any around because of my lack of restraint, which is also the reason why I buy Halloween candy like Skittles and other stuff I don’t like so I won’t be tempted.

OK, enough of the sidebar; back to the story of the roast potatoes.

Dinner was ready and we were setting the table. I was actually STARVING and had most likely once again forgotten to eat for the entire day.

DIL handed me a bowl of roasted potatoes and before they even reached the dining room table, I had eaten EVERY SINGLE ONE.

I brought the empty bowl into the kitchen and asked DIL where I could get seconds. She took one look at me and the empty bowl and started laughing.

“That was a sharing bowl! Did you eat all of them?”

“Well, yes, oops, sorry! I didn’t know they were for sharing!”

“T, Grandma ate ALL the potatoes!”

“YOU DID? HEY DAD, GRANDMA ATE ALL THE POTATOES IN THE SHARING BOWL! SHE REALLY DID!”

I hadn’t tasted anything so delicious in FOREVER; OMG they were so good, I’ve been thinking about them ever since I came home.

And by the way, I had never heard of the term “sharing bowl” before that day. It must be a British thing, as DIL is from the UK.

I finally broke down and bought two WHITE IDAHO potatoes and since it’s a bit rainy today and not devil hot, I’ll attempt a recreation of DILs heavenly dish. I’m even going to add salt and that’s also something I rarely do.

They tasted pretty yummy, but to be honest, not quite as good as DILs, but maybe that’s because it’s such a treat for me to have someone else cook, ‘cos I usually have that job.

I’m not sharing these, either!

More brilliant convo with a human

Angel Boy 2.0 had a cold so he stayed home from preschool.

“I’m a little snotty today, Grandma!”
He was feeling much better after a long morning nap. We were in the living room looking at the windy day while he enjoyed a protein smoothie popsicle (see recipe below).

For the past couple of days, we had noticed a big truck parked in front of his house, taking up more than its fair share of the street. No one knew who it belonged to but we speculated that it possibly was a contractor’s vehicle working at a neighbor’s house.

Recently, Theo has been noticing different cars and trucks and asking for them to be identified. “I said, that’s a Dodge Ram truck. He is so rude to park there every day. He needs to park somewhere else.”

Theo repeated, “Yeah, he needs to park somewhere else. He’s so RUDE.”

All day long we would check to see if the truck was still there and it was, so it became an ongoing joke about how RUDE it was to park in front of Theo’s house so there wasn’t enough room for HIS car.

At dinnertime, we were sharing interesting stories about our day and in a moment of silence, Theo said, “Mommy and Daddy, that Dodge Ram truck is so RUDE!”

There was such a shocked expression on Mom and Dad’s faces, I really wish I had a photo to capture it because this is what it SOUNDED like Theo said…

That goddamn fuck is so RUDE!”

Dodge Ram truck = goddam fuck —a very expressive three-year-old with a mouth stuffed full of lasagna and a stuffy nose.

For a brief moment, I had a feeling they thought I had taught him how to swear like a merchant mariner. However, when I hastened to translate, we couldn’t stop laughing.

Until the mysterious man drove away, Theo kept saying, “He’s so RUDE with his Dodge Ram truck!”

Just another brilliant slice of conversation with this always enchanting human.

____________________________________________________________________

Fruit and Protein Smoothie Popsicles

Cherries (any frozen or fresh fruit)
Banana – one
100% fruit juice — 8oz
Kale and/or spinach — handful
Vegan Protein Powder–one scoop
Cinnamon to taste

Combine kale and juice. Blend until smooth. Add remaining ingredients and blend to desired thickness. Pour into popsicle freezer containers, the ones with the little sticks. Freeze until firm.They are so healthy and delicious!

A Practical Guide to Weaning Fast

Let me first say that the one and only time I weaned my one and only child was in 1982, so what am I doing writing about weaning, you might ask?

My thirty-six year old son weaned himself on his first birthday with no warning, and my poor body suffered while he loved the autonomy of his burgeoning independent nature.

This is a guest post written by my DIL, who is now the mother of my one and only amazing and brilliant grandson.
___________________________________________________________________

My son turned one at the beginning of March.

I had been toying with the idea of weaning him for a couple of months.

Initially, I had tried the “only when he asks” approach, but babies are creatures of habit, so he continued to ask and I continued to feed on demand.

As soon as my son had his twelve-month wellness check and his pediatrician said he was physically and emotionally ready, I was eager to start the process of weaning.

The thought of dragging this out for six-plus weeks was too much for me, but the risks of going cold turkey are very real (infection, blocked duct, emotional trauma) so I proceeded with caution. If you do need to wean quickly for whatever reason, or your baby just suddenly rejects the breast, here are some tips to get through it more quickly.

As a disclaimer, my son was already eating three meals a day plus snacks, so it wasn’t like I was still producing a massive amount of milk. He was clearly obtaining his nutrition from other sources.

Where to start…
Start with the easiest feeds. For me, those were the ones when he woke up. I first eliminated those after naps, then morning, then before day naps, before bed, and then the dreaded night feeds…

Tips for baby…
I have been a RIE (Resources for Infant Educarersmom since day one, otherwise known as respectful parenting. The philosophy centers around honest and authentic communication as soon as baby is hours old. Even though I was tempted to put band aids on my nipples and say “mommy is sick”, or apply garlic so it would taste gross, my son and I faced the challenge together.

 

Make it positive — I bought my little guy a special cup for homemade smoothies to replace the nursing experience from his wake up feeds. My son loves rabbits, so I got him the biggest rabbit cup I could find; since he has no problem with a straw, that’s what we use, but a sippy cup would be equally successful.

Do not place yourself in familiar nursing situations — I love to read books in bed with my son in the morning, but during weaning I would get up, shower and dress, so that as soon as he woke up I took him out of the bedroom for banana and almond milk smoothie in “Rab Rab”.

(Smoothie recipes below.)

Sport the high-necks — I wore three layers to minimize the odor of milk, as well as high neck shirts that he could not pull down.

Stay busy — As we eliminated the day feeds, I made those days extra busy. We were barely ever at home so as not to place ourselves in situations where he would even think to ask.

Mr. Mousie — I bought a special blanket that I sprayed with Chanel Mademoiselle (my familiar scent), which I use to cuddle him with during Rab Rab smoothie time. (Smoothie recipes below.) This was a blanket that I could also use to place in the crib for naptime. Extra cuddles and love during weaning will help to bridge the emotional loss of breast feeding.

Change of scenery — I chose to do it while visiting Grandma. There were so many exciting things for little one to do and experience, and I got the support I needed as my body and emotions went through the change and the challenge.

Watch out for hunger — As I worked on eliminating the night feeds, I needed to make sure that he was not waking up because he was hungry. Toddlers burn through so much energy! When they have been asleep from 6.30pm, it is reasonable that at 4:00 am it might be that they need a little something in their tummy. I was focused on eliminating the breast so my milk would fully dry up, and I decided to replace those feeds with a bottle of warm milk. Try what works for you; regular organic milk, almond milk, or coconut milk.

Boundless love — I got lots of advice to let Dad go in at night so he cannot ask for milk. As part of the RIE I mentioned earlier, I faced this head on. I went in and there were moments that were heart-breakingly sad. But in my heart I knew it was time, and so I told him — I know this is hard for you. I love you so much. And found lots of ways to be close, tight cuddles, cheek to cheek.

Success! After two weeks, my little guy is completely weaned, sleeping through the night, and started walking. What a great first year!

(If your little one is also teething, try the teething biscuit recipe below. My son LOVES them!)

Tips for mom…

Sage — 
I drank fresh sage tea and infused sage water pretty much constantly. I also included fresh mint and lemon balm, but sage was my primary fluid. I was advised that you should drink it every six hours, but I had a cuppa going all day.

Cabbage Leaves — These have been used for centuries and I can see why!! I was a little skeptical at first, but they work amazingly well. For the first few days, I used them continuously during waking hours. I kept them in the fridge so they were nice and cold, which feels wonderful if you start to feel engorged. Place the stems out, and change every 30–90 mins depending upon flow.

Antihistamine — This is also meant to dry up milk. I took a non-drowsy type every 24 hours.

Warm showers — The first day I took three warm showers. I would massage my breasts and hand express just enough to make sure the ducts still had an outlet, but not too much to stimulate production.

Heating pad — I read varying accounts of this, but I did use a heating pad at times when the engorgement made my breasts feel hard and lumpy.

Ice-pack — I used this in-between the heating pad to cool down swelling. I was also using cold cabbage leaves, so the icepack was used when I was taking a break from the cabbage leaves.

Topless Sunbathing — Luckily I was weaning at Grandma’s house in Southern California, so while my little one was napping, I could enjoy some au naturale topless sage tea!

Rocky Road ice-cream — It’s important to remember that if you’re eaning fast, you’ll go through a pretty big hormone crash. Be prepared and have supplies. Pamper yourself with whatever you need to do for self care to get through PMS — ice-cream, movies, cuddles. I kept laser focused on the end-game — no more night feeds, no more gross nursing bras, and no more sanitary pads in your BRA!!! (and all over the bathroom floor).

Sleep — sleep when you can because you may need extra energy at night. If you’ve been used to nursing, dousing, and then crashing out, remember that getting a baby to sleep without popping them on the breast takes more energy and perseverance.

WAB WAB Smoothie I

Waking up in the morning and after nap

1/2 cup milk or almond milk

1 TBS organic almond butter

1/4 small banana

Sprinkle cinammon

Wab Wab Smoothie II

1/4 cup 100% organic fruit juice

½ cup purified water

Leftover kale, spinach, chard, or other leafy veg, well blended!

1/4 cup Organic whole milk Greek yogurt

Chopped/grated apple or pear or organic blueberries/strawberries

Blend all.

Teething Biscuits

1 cup almond milk or coconut water or a combination

Blend 1/2 cup dates and 1/2 cup raisins with the liquid until well chopped.

Pour into bowl

2 TBS organic agave

2–3 TBS vegetable or coconut oil

Add 1/2 cup flax meal

1 cup organic whole wheat flour (or any flour)

Oat flour is easy to make in a blender

½ tsp cinnamon

1 tsp vanilla

Mix all. Add a little more flour and knead briefly to make dough pliable.

Roll into 12×14

Cut into 1inch x 6 inch slices

Roll into finger sized shapes, easy for little hands to grasp.

Bake at 350 degrees for 35 minutes and then 300 degrees for another 15 minutes turn off oven and let them cool in oven.

Scrumptious Vegan Dark Chocolate Zucchini Cake

Dark Chocolate Vegan Cake www.enchantedseashells.comWe have a  bounty of zucchini here at the Casa de Enchanted Seashell garden, and the dilemma becomes what the heck does one do with all of this summer squash?

I made a few loaves of zucchini bread because they freeze well and tugboat man can enjoy them when he returns.

Did I forget to mention that he’s gone again?

Yup, he left a couple days ago, but I’m happy that he got some good surf so he wasn’t all moody and depressed, and we were able to go camping and commune with nature.

But what about all the zucchini?

I’ll pickle a few jars like I’ve done with cucumbers and then I got the brilliant idea to add shredded zucchini to my favorite chocolate cake to boost the nutritional value and keep it super moist, not that it lasts more than a day or two, ‘cos it’s the best chocolate cake EVER, vegan or not.

Best of all, the zucchini magically disappears during baking, so if you have children who are recalcitrant and don’t like veggies (how is that even possible?) this is a great way to TRICK them, although I don’t really approve of deceit as a parenting technique.

Son and DIL are coming down for a brief visit so that’s the perfect excuse reason to experiment PLUS they’re bringing a friend that Angel Boy was in graduate school with at Yale (bad sentence structure, I know), so it’s just like the “old days” when the house was filled with kids for me to stuff with food.

I old-school shredded the zucchini…

zucchinicake

All dry ingredients go into the mixing bowl.

zucchinicake1 Add the liquids…

zucchinicake2 And the zucchini. So simple, now beat for a couple of minutes to incorporate all the goodness.

zucchinicake3 When it’s out of the oven and still hot, place about 1/2 cup of vegan chocolate chips on top. When they melt…zucchinicake4 Take an offset spatula and spread to make a delicious and easy topping.zucchinicake6

See how shiny?zucchinicake7

It’s always nice to garnish with garden blooms. I plucked a nasturtium, mint, and lemon verbena.

It’s as yummy as it is GORGEOUS!

zucchinicake8

Dark Chocolate and Zucchini Vegan Cake

  • 1/2 tsp.  salt
  • 1 tsp. baking soda
  • 1 cup white sugar
  • 1/3 cup cocoa (unsweetened)
  • 1 cup shredded zucchini (squeeze out any excess liquid)
  • 1 1/2 cups flour (all-purpose, I use King Arthur, not because they pay me, but because it’s U.S. grown and an employee-owned company)
  • 1 tsp. white vinegar
  • 1 tsp. pure vanilla extract (or Amaretto or Grand Marnier)
  • 5 Tbsp. vegetable oil
  • 1 cup cold coffee or water (coffee is better with chocolate) or you could always use soy/almond/cashew/coconut milk.

Directions

Preheat oven to 350 degrees F.

1. Mix the first five dry ingredients in a bowl.
2. Make three shallow depressions in the dry ingredients.
3. Pour vinegar in one, vanilla/amaretto in the other, vegetable oil and zucchini in the third.
4. Pour coffee/water over all.
5. Mix well until smooth.

Grease a nine-inch pan. Bake on middle rack of oven for approximately twenty-five to thirty-five minutes.  Check with toothpick to make sure it comes out clean. Don’t over bake or it’ll dry out. Cool and frost.

Keep It Simple With Brown Rice, Kale, and Tofu #MeatlessMonday

Over the last couple of years, I’ve seen a huge increase in the numbers of vegan blogs and vegan recipes (YAY!) but it seems that they’re getting more and more elaborate, as if it’s a sort of competition to create the most difficult-to-prepare meals.

I’m sending a more simple back-to-basics message.

If we agree that one of the reasons for not eating meat advocates for a cruelty-free life to protect animals from a hellish existence on earth, we need to also communicate that it doesn’t always have to be a herculean task to do the right thing.

I’ve been a veg since 1970 and in those 40+ years have seen a lot of people make a similar decision to go meat-free and then, for one reason or another, fall off the wagon.

One of the reasons I’ve heard time and time again is that it’s “too hard”.

I disagree.

Some of my most enjoyable and satisfying meals are the most simple.

Here’s an example of a basic, easy-to-prepare dinner.

Start with my can’t fail One Dish Brown Rice recipe.

It’s PERFECT every time.

1. Add one cup brown rice to a 9×9 glass baking dish.

2. Pour over the rice not quite two cups water plus one teaspoon olive oil.

3. Lay gently on top of the rice one-inch chunks of tofu.

4. Sprinkle pepper, chopped fresh herbs, freshly ground salt (if you must).

5. Cover tightly with aluminum foil. Bake at 375 degrees for about 45 minutes.

6. While the rice is baking, I picked a bunch of kale from the garden, cut into bite-size pieces, and steamed it.

7. To serve, sprinkle rice with low-sodium soy sauce, slice an organic tomato and garnish with cilantro or parsley (we grow cilantro year-round in the Casa de Enchanted Seashells garden.

A chilled chardonnay will dance a tango on your palate and complement the earthy rice, tofu, and kale combo.

Simple. Delicious. 

How to Bake This Seriously Easy Rustic Savory Uber Crusty Olive/Jalapeno/Garlic Bread

This is bread heaven.

Crusty golden on the outside, chewy texture studded with olives, jalpenos, and garlic on the inside.

OK, listen to me. There is NO reason why you can’t recreate this masterpiece of textures and mouthwatering goodness.

If you think baking bread is beyond your skill set, think again.

Can you toss a few ingredients in a bowl, go away for a couple of hours, and throw a few olives and other things on top of the dough and mold it into a round shape?

Can you?

Of course you can.https://enchantedseashells.files.wordpress.com/2015/03/olivejalapenogarlicbread1.jpg

 

It’s so easy — not rocket science — and I guarantee success.

homemade bread recipe

Seriously Easy Rustic Savory Olive/Jalapeno/Garlic Bread

3 cups all purpose flour
1 package regular active yeast
1 1/4 cups warm water
1 1/2 teaspoons salt
1 tablespoon olive oil just for the rising bowl)

1 cup rough chopped olives (pitted)
2 jalapeños
3 cloves garlic

1. You can either sauté the jalapeños and garlic for a few minutes or leave them raw; it’s your choice. I used pickled lalapenos and garlic ‘cos I had them in the pantry.

2. In a large bowl, combine flour, yeast, salt, water. If you have a mixer with a dough hook, mix until it comes together in a wet ball. Add a bit more flour if it looks too wet, but you don’t want an overly dry dough.

3. If you’re doing it all by hand, old-school style, use a wooden spoon and put some muscle into it.

4. When it comes together, flour a cutting board and knead for a bit; this is a rustic bread so it doesn’t have to be perfect.

5. Oil a bowl with the reserved olive oil, place the dough in bowl, cover with a plastic bag, and set aside in a warm place to rise for a couple of hours. It helps to blanket the bowl with a towel, too.

6. After you can see the dough has doubled in size, turn the dough onto a floured wooden board. With your hands, roughly press the dough into a circle.

7. Add half the olives/jalapenos/garlic.

8. Fold the dough in half and gently press again to a rough circle.

9. Add the rest of the ingredients and form the dough into a ball shape.

Not so different than Play-Doh, right?

10. Line a baking sheet with parchment paper.

11. Dust the baking sheet with a teaspoon or so of cornmeal or flour.

12. Let rise again for about thirty minutes.

13. Toward the end of this second rising, preheat oven to 400 degrees.

14. Using a sharp knife, cut an X-shaped slit across the top of the dough.

15. Bake about forty minutes until the top is golden brown.

16. What I like to do toward the end of baking time is to take the bread off the baking pan and place directly on the rack to bake for another five-seven minutes. This ensures a completely even crunchy crust.

17. Take out of the oven, place on cooling rack.

It’s very important not to cut into it too soon! I know it’s hard to wait, but sometimes it’s a good idea.

Serve with homemade lentil soup and a fresh garden salad; this is truly bread heaven.olivebread3

Enjoy!

I’d like to hear from you if you try it. I taught tugboat man how and he didn’t think it was too difficult.

Thrifty Vegan Compost Soup

garbage soup1Don’t throw away those odds and ends! Instead, get creative.

Whether you call it Müllsuppe, Soup de Legumes Restes (Soup of Leftovers) Ordures Soupe, Garbage or Compost Soup — in any language, this healthy soup is a delightful melange of everything the refrigerator and pantry has to offer.

I love nothing more than the game of conjuring up a delicious concoction from available ingredients and not always running to the store. Being frugal means more shopping for me — that’s my logic!

My son made a spur-of-the-moment decision to visit for just one day (to celebrate his bio-dad’s birthday) before he leaves the west coast for a teaching position at Rutgers.

This meant that I had to spring into action; baking and cooking a day’s worth of meals.

When my tugboat man is gone, I don’t do very much grocery shopping; the cupboards were mostly bare.

I opened the refrigerator door and peered inside where I found a few carrots, celery, half an onion, a few mushrooms, a few heads of broccoli, a bit of fennel, a block of tofu, and most of a can of chopped tomatoes.

As soon as I looked in the pantry and found pearl barley and lentils, I knew exactly what to do.

Springing into action, I sautéed the vegetables in a bit of olive oil until they were tender. I added the tomatoes, about six cups of water, and the lentils.

Pearl barley takes a lot longer than anything else; cooking in a separate pot would make sure that it was completely soft before adding it to the rest of the ingredients.

While everything was bubbling away, I cubed the tofu and tossed it in with a few tablespoons of chopped cilantro, a bay leaf, pepper, and a sprinkle of freshly ground pink Hawaiian salt.

A couple hours later, the barley was ready to be incorporated into the big pot of soup.

With a salad of mixed greens dressed in my favorite lime vinaigrette, freshly baked foccacia, and a dessert of Banana-Blueberry Walnut Bread, my son was well-fed, and I was so pleased with myself for making something out of nothing.

(And it saved me from having to throw all the veggies in the compost bin!)

garbagesoup2YUM!

What successful dish have you created out of nothing?


Facebook Update: I’m sorry to report that I still have no access to any of my Facebook pages; Since it’s understandable that I’m unwilling to provide a birth certificate to prove that my name is Princess Rosebud, if you’d like to share my posts on your timelines or mine, I’d appreciate it. Otherwise, Twitter and Pinterest will be my only forums for socializing. It’s really unfair to be singled out, since there are many others who don’t use their real names on Facebook and they are allowed to continue.