The crisp fall weather is starting to settle in. I'm beginning to think about apple picking and what kind of pumpkin to carve. Time really does fly by.
Speaking of that, sometimes I can be a terrible blogger...letting a month pass by before posting. Fortunately while lurking around reading everyone else's blogs, I eventually get motivated. Sometimes I wonder about bloggers that show up and then disappear forever. Even though most of us don't get to meet in person, we know each other on some level. Has any one ever emailed one of the bloggers that fell off the map just to see how they are doing?
The sourdough starter I got from a friend is gradually taking over the country. It has now been shipped to NY, NH, WA, and CA. Soon I will be mailing some to OH and VA. It is pretty neat to see how it is passed around and kind of amazing to imagine how many generations kept it going after making it through the Oregon Trail.
On to food stuffs...
The supermarket had the mondo green peppers. Of course, I didn't buy them as green peppers fall into the category of "Foods Jody Despises."
The family got together for Rosh Hashanah dinner last week. My dad's girlfriend is always very aware and cooks special dishes for me. She made some squash soup and almond rice. She was also sure to pickup hummus, tabbouli, babaganoush, and my favorite pita bread. Between all that and the side dishes, I had a full belly.
My aunt also cooked up some wonderful vegan desserts using margarine and egg replacer. She made a lemon apricot cake and also some molasses clove cookies.
I'd tested a batch of Mocha Snickerdoodles to bring, but didn't make more after my aunt mentioned veganizing her recipes for me. These cookies were adapted from Celine's recipe for Chai Snickerdoodles on her blog Have Cake Will Travel.
This weekend my aunt and I went for a hike at one of my favorite parks. The weather was beautiful. Unfortunately, I didn't bring my camera. Here's a quick shot from my phone.
Ok some Lolo/VeganYumYum testers:
Sugar and Spice Snap Peas
Roasted Eggplant and Caramelized Onion Marinara over red quinoa
Creamy Broccoli Mushroom Bake The side salad is something that I learned about from B&B at the PPKer picnic. Raw beets, roasted corn, arrugula, with lime and cumin.
Up soon, more testers for Melody and some other random recipes I want to try.