One last ice fisherman.... will winter ever end? |
What a busy day! #saturdaysarethebest We spent the day working in the house, barely
making it out of our PJs and that felt so, so good! The kitchen is spotless.
The bathrooms are gleaming. Dinner is on the stove (Spiced Potatoes with
Lentils and Barley). Deck furniture is out of storage even though there is
still some snow on the ground. #westmichigan.
And the most impressive announcement…..
the laundry is all done!!! My hubby spent the day in the basement with
basketball blaring on the TV #goblue AND #goMSU and he patiently washed, dried
and folded every thread of clothing. I am blessed. (Not that the laundry is done,
but because my guy loves our family and home that much – thanks, babe!) #besthusbandonearth
I did run a quick errand to the grocery store looking for
red lentils, but no luck. I want to make a coconut curry red lentil soup just
like the one I had at Seva Restaurant in Ann Arbor a few weeks ago…spicy, sweet, creamy,
hearty. #iliveinasmalltown
Speaking of great food, I made these little lovelies for my
party last week, and as much as I want to share the recipe….. I must admit that
I have lost it. (the recipe, not my mind) #gettingoverwhelmedwithclutter.
Luckily, you can google “Lemon Tassies” and choose whichever recipe suits your
fancy. They were excellent!
I also made my famous Bourbon Brownies. #cantgowrongwithboozeydesserts
, but the best dessert on the tray were the chocolate chip cookies from The Joy of Vegan Baking. #donttellmyfriendstheywerevegan.
Dawn, over at Vegan Fazool, suggested the recipe to me and I send her zillions
of thanks! #killerrecipe It’s better than ANY other chocolate chip cookie
recipe. #idareyoutotryitt
Chocolate Chip Cookies (from
The Joy of Vegan Baking, by Colleen Patrick-Goudreau)
Here’s what you need:
4 ½ t Ener-G Egg Replacer (equivalent of 3 eggs)
6 T water
1 C non-hydrogenated, nondairy butter, softened (Earth Balance brand is
the BEST)
¾ C granulated sugar
¾ C light brown sugar
2 t vanilla extract (use the good stuff, you are worth it!)
2 ¼ C flour
1 t baking soda
1 t salt
1-2 C semi-sweet chocolate chips
1 C chopped nuts (pecans are the BEST)
Here’s what you do:
Preheat the oven to 375 degrees. Line a cookie sheet with parchment paper.
Whip the egg replacer until it’s thick and creamy. (Colleen suggests
using a food processor, but I did it by hand.) Set it aside.
Cream the butter, sugars and vanilla. Add the egg replacer and mix
thoroughly.
Combine the flour, soda, salt and gradually add the dry mixture to the
wet mixture. When it’s almost all combined, add the chips and nuts.
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