I decided to try making chili from scratch today, instead of using per-seasoned beans. Initial tasting suggests I really overdid the chili powder. All the ingredients are healthy, but I suspect it's gonna take a fair bit of sour cream to make it pallitable.
Tom was very thoughtful.
Bring Tom with you to Kenya. That solves one problem.
The whole "veganism will cure all your health problems!" thing really annoys me.
On the other hand, I would have no problem at ALL sticking to an all-Oreo diet.
I wholeheartedly agree that Tom is the best, as if there were ever any question about it.
No, I dislike all kinds of food that I cognitively know are good for me, like most green vegetables, since they taste seriously bitter.
And when you say they taste bitter, they just say you're fussy.
Go to Turkey. I'm pretty sure they have tea there.
Awww, thanks guys.
I was inspired by JZ, who once left me beer and cookies at the hotel for me when I arrived late after a long flight.
Aw, just like we used to leave for Santa. That's great.
These "BLT Deviled eggs" are a little bland (to be fair, I left off the L and the T, but they're just garnishes). I think mixing some tomato paste into the yolks next time might be a good idea.
Go to Turkey. I'm pretty sure they have tea there.
I've heard of Turkish Coffee, but Turkish Tea is not ringing any bells...
I've heard of Turkish Coffee, but Turkish Tea is not ringing any bells...
Chai. It's actually a substantially more popular drink in Turkey than coffee.
There you go. Recalibrating that bell, hopefully. I was racking my brain and only coming up with a vague impression of mint.
Cheesecake will have go wait until after GoT.
VegNews magazine posted a photo of some vegan food they found at JazzFest -- a really yummy-looking Gambian dish with tofu and vegetables and peanut sauce, over rice.
Clearly, corners of the internet don't know that JazzFest trumps anything.
Heh. Vegan at Jazz Fest is a big deal! I have heard good stuff about that dish though - it's new this year. In unrelated news, I am going to start a feature for my new gig at Eater NOLA highlighting vegan dishes in unusual places.