This weekend I learned a few lessons.
|Sad, Scalloped Thumb Buddy...|
A) When you have one of those really, really sweet mandoline slicers. The ones that have the protective guard to hold your fruits and veggies and come with warnings to use them....yeah. That neat little razor sharp gadget. Even if you need to slice a bunch of potatoes and onions for dinner and have very little time to throw dinner together because you have to go to a jewelry party at which you are the demonstrator...DO NOT slice potatoes and onions or anything else without the guard. Unless, that is, you want to slice an unexpected non-veggie, such as your thumb.
I've taken on the burden of pain to bring you this Public Service Announcement (PSA) about mandoline safety. Ms. Thumb is indeed sad. She bled on my pink sweater, payback, passive aggressive little twerp. Ms thumb will survive. Next time she might not be so lucky. So let's just say she learned a lesson, and indeed, what doesn't kill you, will make you stronger, proven. We will never, never, never misuse my mandoline again. Repeat after me. What I just said.
Lesson B) Bunnies are tricky and sneaky. Of course we know that based on the sheer number of bunnies who live with us. However, the little surprise bunny, Fanny, is proving to be very advanced in her trickiness, last night, while I was distracted she jumped out of the cage. I grabbed her right away, but it was a surprise. Rotten little thing.
Lesson C) Recipe creating, tweaking, retweaking and fails are getting fun. I feel like I kind of have a basic understanding, finally, of Vegan cooking and baking. I've found some go-to recipes and am beginning to really enjoy layering, messing with, adding and subtracting to create new.
I've decided to do a project for Vegan Month of Food (Vegan Mofo) for October this year. I'll be sharing a bunch of recipes then. But I'm trying, tweaking and creating them now, so we can test them out. Last weekend I scored two wins. And Friday and Saturday I messed with three more (two need a few tweaks but are nearly there, one, needs some rethinking). Sunday evening was another experiment that included a recipe for almond biscotti that was stellar. Fortunately, I made enough of a batch that it could be sampled instead of all earmarked for the other recipe. This little beauty in the picture was slated for scarfing. And scarfed it was. And since this is just one component of a dessert that should be off the charts, I think I can go ahead and share the recipe soon. So come back tomorrow for the recipe. Toad-boy, a kind of a biscotti snob, crunched through one and called it the best biscotti he's ever eaten.