Anenome-like fireworks after a free Sheryl Crow concert on the Parkway on July 4th. Unfortunately, I was too far away to get a decent shot, but she was fantastic and played a long set.
Wednesday, July 08, 2009
my office mates and fireworks
Tuesday, June 30, 2009
blood orange cupcakes with easy
dark chocolate ganache
Blood Orange Cupcakes with Easy Chocolate Ganache
Two of my recipes [Blood Orange Cupcakes with Easy Chocolate Ganache and Jamaican Curried Couscous Salad] are featured in the June/July issue of GRID, a Philly publication that inspires readers to create a more just, livable and sustainable city. They're part of my article titled "Vegan Fare from Near and Far." It explains how gourmands can still be good environmentalists by combining exotic ingredients with local fare.
Want the recipes? Philly residents can pick up the free magazine at countless locations across the city. Or you can access the recipes online.
Monday, June 22, 2009
make your own bath scrub
Homemade Salt and Brown Sugar Scrub
Scrub-a-dub-dub. During summer when you bare more skin than usual, exfoliation is a must. I love pampering myself in the bath as much as any girl. But I hate forking out big bucks for those high-end salt and sugar scrubs.
I've seen scrubs sell for as little as $6 in drugstores and for as much as $40 in department stores. I make my own bath scrub for ... get this ... about $1. It smells just as good if not better than the overpriced, mass-produced versions, and it works just as well. In addition, it contains no animal ingredients, no nasty chemicals and no artifical colorings. Plus, it's tested on humans – namely on me – and not on animals.
My upcoming cookbook includes a goof-proof bath scrub "recipe" with exact amounts, but to tide you over, here are some pointers for improvisation. Try making your own and let me know how you like it.
- First, choose your scrub base. You can use table salt, coarse salt, white sugar, brown sugar, coarse sugar, finely ground almonds or other nuts, or any combination of the above. If your skin is very dry, skip the salt, and if your skin is oily, use 100% salt. [Be forewarned: if you have any cuts, the salt will burn!] Unless you're made of money, I strongly suggest that you repress your urge to use Pink Himalayan or Black Hawaiian finishing salts in your scrub. Fill a plastic container about 3/4 to the top with your base.
- Add enough oil to moisten your base. You can use olive oil [not extra-virgin], coconut oil, jojoba oil, almond oil, vitamin E oil, or any combination. Mix well to ensure that all of the scrub is lightly moistened.
- Perfume your scrub. You can use a few teaspoons of vanilla, almond, coconut, lemon, peppermint or orange extract. Or add your favorite essential oil(s), a few drops at a time, until the scent pleases your nose. My favorite oils include tea tree, lavender, rose and sandalwood. Don't be afraid to try different combinations. Mix well. Cover tightly. This scrub should keep at room temperature for a few months.
- To use: In the shower, wet your skin. Scoop out some scrub and gently rub it into your skin in a circular motion. Use a bit more on problem areas. Rinse well. And don't forget to rinse the tub with hot water when you're done to wash away any oily residue.
Monday, June 15, 2009
baltimore bytes and philly bikes
Baltimore Bytes
For the palette: a grilled pizza for lunch at Kooper's on Fells Point.
More visual sustenance...We did a mini art crawl and took in the Museum of Contemporary Art and the Walters Art Museum.


Newly remodeled church, against the clean blue sky.Besides boasting a world-class art collection that spans pre-dynastic Egypt to 20th century Europe, the Walters also houses an impressive collection of armour. I must admit, though: if I saw this happy soldier running at me, I'd be more inclined to give him a hug than to pull out my sword.
I came home with a container of Baltimore's famous Old Bay Seasoning to grace my austere [read with tongue-in-cheek] spice cupboard. I love Old Bay sprinkled on fries and on popcorn.
Philly Bikes
On Sunday, Omniman and I rose bright and early. For breakfast, I made "Fronch" Toast from Vegan with a Vengeance, topped with a strawberry sauce that I threw together.
Here's the toast a-toasting, and the sauce a-simmering.

Photo by Chris Boyd.
Omni and I like to go running outdoors whenever possible. Last Sunday's run coincided with the 25th Annual Philadelphia International Cycling Championship, known locally as the Manayunk Bike Race. Cheering on the occasional rainbow blur of bikers certainly made our jaunt much more interesting and fun. The 57.6 race is famous....or infamous... for the bikers' four treks up the steep and grueling Manayunk Wall.
After our run, we browsed the stall of the countless health-centric vendors that had set up shop along the course. Here, Pablo inspects the mountain of *free* goodies that we toted home in our *free* backpacks [not pictured]. As you can see, we hit the Larabar
mother lode. The sales rep needed to clear out her stash so she urged us to "Take more, take more!" Omniman also scored granola, granola bars and two Live Strong bracelets for his nephews. Such a good uncle!
We enjoyed a simple summertime dinner: Sloppy Joes and corn on the cob. (This classic recipe will appear in my upcoming cookbook
.)
Wednesday, June 10, 2009
urban bird watching, contest winner and interview
This morning during breakfast, I heard a commotion of frenzied chirping outside our window. Outside, a baby house finch perched on the telephone pole, practicing his aviation skills under the watchful eye of his red-headed mama, pictured here. (The little one was too fidgety to photograph.)
And the contest winner is...
Herbstonne! Congratulations, and thanks to all who entered. Herbstonne, please email me with your address so I can send you your coupon.
Herbstonne! Congratulations, and thanks to all who entered. Herbstonne, please email me with your address so I can send you your coupon.
Urban Vegan Interview...
On another note, fellow Philly vegan and Urban Vegan recipe tester extraordinaire Ed Coffin did interviewed me a few weeks back for The Examiner. Check it out here.
Ed is fantastically involved in animal rights here in Philly and has been instrumental in implementing Philadelphia's wildly successful Vegan Drinks gathering, held monthly at Horizons. Ed's just a young'un, currently studying to become a nutritionist, but he has already accomplished so much. I predict great things for him.
Friday, June 05, 2009
win a free container of silken creations!

Time for another contest, kids.
I remember when it was hard to find brown rice in a grocery store, so I'm extra tickled to see the number of innovative new vegan products lining the shelves these days. One of them is Silken Creations, pre-flavored in dark chocolate, strawberry and vanilla. This silky smooth soy product is a no-brainer for desserts, mousses and smoothies. You can access recipe ideas on Nasoya's handy database. (Lately, I've been making a lot of vegan ice cream, so can't wait to try Silken Creations as a base. )
Win a coupon for a FREE container of Silken Creations.
Leave a comment and tell me how you would like to use this product. Be sure I can contact you via e-mail. I'll randomly choose a winner in the next few days.
Tuesday, June 02, 2009
10 cool iphone apps for veg-heads

I love my iPhone. And I love the fact that there are so many cool apps for veg-heads and the environmentally conscious. Best of all, most apps are free or cost very little. Here are some of my favorites, in no particular order:
- Vegan Steven (Free): Using iPhone's GPS, this handy app locates vegan and veg-friendly eateries near you.
- Vegan YumYum (Free): A mobile collection of some of Lauren Ulm's favorite recipes, complete with her gorgeous photography.
- iVegetarian (Free): You can never have too many free veg restaurant guides.
- Cruelty Free (Free): A shopping guide featuring cruelty-free companies that have earned the Leaping Bunny logo.
- iRecycle: Helps you find recycling locations throughout the United States.
- VegOut ($2.99): An extensive listing of vegan, vegetarian and veg-friendly restaurants, powered by every veg traveler's favorite site, Happy Cow.
- Veggie Passport ($1.99): Allows you to explain your dietary choices in more than 30 languages. A must for travelers.
- Vegan Express ($1.99): This handy app gives you a quick overview of vegan foods available in 110 chain restaurants. Makes eating out easier. Great for business travel.
- 3rd Whale (Free): Points you to healing and wellness professionals, natural food resources, and environmentally conscious retail within walking, biking and driving distance.
- Natural Cures (Free): A database of natural remedies for everything from acid reflux to zits.
Wednesday, May 27, 2009
eating my way through nyc
Architectural ornaments as seen from the fire escape of our small, boutique hotel room.
We usually day-trip to New York, since it's so close. But last weekend, Omniman and I spent an impromptu, much-needed overnight in the Big Apple. Changing the view every once in a while is so life-affirming. We were blessed with gorgeous weather.
I lunched on these pan-fried veggie dumplings at a Korean hole-in-the-wall restaurant across from our hotel. Sublime – and just $1.99.
It reminded me of the block parties that churches in my home town threw each year.
There were street vendors, food stalls, kiddie rides and swarms of people taking it all in.
We cleansed our palette with a post-dinner pot of fresh mint tea.
I'll leave you with a few more shots from the hotel fire escape. Looking west toward Union Square...
Another view of the architectural details. How much we miss by staring straight ahead.
I love how the mature trees reach up to tickle the toes of the fire escapes.
Tuesday, May 19, 2009
food, glorious food :: a photo essay
Lemon Poppyseed Muffins...They're a classic for a reason.
Easy Roasted Asparagus. The recipe will appear in my upcoming cookbook, The Urban Vegan: 250 Simple, Sumptuous Recipes, From Street Cart Favorites to Haute Cuisine
...
Zucchini Bread from the cookbook
...The recipe makes 2 large loaves, but I made a mama loaf and 2 baby loaves.
Blood oranges. Their flavor is much milder than you would guess from their sanguine hue.
Pakoras and Samosas, Indian Grill, West Chester, PA...I love this restaurant.
General Tso's Tofu at Shiao Lan Kung in Chinatown... Good-n-greasy-n-spicy.
Wednesday, May 13, 2009
transitional rhubarb-apple pie
The transition period from Winter to Spring is a tricky time to get dressed. It's often chilly in the morning, but downright summer-like by mid-afternoon. So you have to introduce your lighter clothes gingerly and dress in layers. The same goes for the transition between winter and spring produce.
Rhubarb makes only a fleeting appearance in the markets this time of year. Like seeing the robin redbreast, spying the cheerful magenta stalks in the produce aisle is a sure a sign that spring has firmly taken hold. I couldn't resist buying a large organic bunch at the Fair Food Farmstand.
The only problem is that several winter apples were sulking in my produce bin, waiting to be consumed. Frankly, after a winter spent eating one or two apples a day, I had had enough. So I thought back to my winter-spring wardrobe and figured that some layering was in order. Hence the concept behind Rhubarb-Apple Pie. Enjoy the recipe, below.
Rhubarb makes only a fleeting appearance in the markets this time of year. Like seeing the robin redbreast, spying the cheerful magenta stalks in the produce aisle is a sure a sign that spring has firmly taken hold. I couldn't resist buying a large organic bunch at the Fair Food Farmstand.
The only problem is that several winter apples were sulking in my produce bin, waiting to be consumed. Frankly, after a winter spent eating one or two apples a day, I had had enough. So I thought back to my winter-spring wardrobe and figured that some layering was in order. Hence the concept behind Rhubarb-Apple Pie. Enjoy the recipe, below.
Rhubarb-Apple Pie
Filling:
Double Crust:
Preheat oven to 375 degrees.
In a large bowl, mix sugar, flour, baking soda and spices. Add rhubarb, apple and lemon juice. Set aside.
In another large bowl, mix flour and salt. Cut in shortening with a pastry blender,
and blend until pea-sized pieces appear. Sprinkle 1 T of cold water, and use a fork to mix it in. Continue this process until the dough begins to stick together. Remember: the less water you use and the less you mix, the flakier your crust will turn out.
Use your hands to form the dough into two balls. Place one ball on the center of a lightly floured surface or silpat.
[I love my large silpat, not only because it makes clean-up a breeze, but also because it has measured templates for just about every pie size.] Roll out to a circle that's about an inch or two larger than your pie plate. Wrap it around the rolling pin and ease it onto the pie plate.
Roll out the other half of the crust as described above. Set aside.
Pour the filling into the pastry-lined pie crust. Gently top with the second crust. Trim the edges and crimp as desired. Cut a few air vents into the top to allow steam to escape. I used stars that I got from a pie cutter decorating set that I bought on sale at Williams-Sonoma. But you can use mini cookie cutters or the cutter available here.
If you' have Martha Stewart tendencies, you can also use your knife to cut stars, swirls, leaves or the Mona Lisa into the crust.
If desired, gently brush the top of the pie with soy milk and sprinkle with coarse sugar.
Cover pie edges lightly with foil to prevent overbrowning. Bake for 20 minutes, then remove the foil, and bake for 25 to 30 more minutes or until top of pie is golden brown. Allow to cool completely on a wire rack before digging in.
Filling:
- 3/4 cup sugar
- 1/4 cup flour
- 1/4 tsp baking soda
- 1/4 tsp cinnamon
- 1/4 tsp ground ginger
- 4 cups rhubarb, chopped into 1/2-inch pieces
- 2 large apples, peeled and chopped into 1/2-inch pieces
- 1/4 tsp lemon juice
Double Crust:
- 2 1/4 cups flour
- 1/2 tsp salt
- 6 T Earth Balance or vegan, non-hydrogenated margarine
- 4 T vegetable-based, non-hydrogenated shortening
- 8-11 T cold water
- 2 T soy milk (optional)
- 1 tsp coarse crystals (optional)
Preheat oven to 375 degrees.
In a large bowl, mix sugar, flour, baking soda and spices. Add rhubarb, apple and lemon juice. Set aside.
In another large bowl, mix flour and salt. Cut in shortening with a pastry blender,
Use your hands to form the dough into two balls. Place one ball on the center of a lightly floured surface or silpat.
Roll out the other half of the crust as described above. Set aside.
Pour the filling into the pastry-lined pie crust. Gently top with the second crust. Trim the edges and crimp as desired. Cut a few air vents into the top to allow steam to escape. I used stars that I got from a pie cutter decorating set that I bought on sale at Williams-Sonoma. But you can use mini cookie cutters or the cutter available here.
If desired, gently brush the top of the pie with soy milk and sprinkle with coarse sugar.
Cover pie edges lightly with foil to prevent overbrowning. Bake for 20 minutes, then remove the foil, and bake for 25 to 30 more minutes or until top of pie is golden brown. Allow to cool completely on a wire rack before digging in.
Monday, May 11, 2009
overheard on walnut street...
On Saturday, Walnut Street, one of Philadelphia's busiest shopping avenues, was closed to traffic for a festival. The weather was picture-perfect, so everyone emerged to soak up the sun. As Omniman and I passed Lush, I overheard a girl behind us, reading their sign aloud...
What's really scary is that she didn't seem to think that "machine-made, synthetic cosmetics" were scary. What this girl doesn't know could hurt her. Most mass-produced cosmetics contain carcinogenic and/or toxic dyes and preservatives. And if that's not bad enough, many major cosmetic firms still test on animals.
How do your cosmetics rate? The Environmental Working Group analyzed countless cosmetics and put together this handy database. Search by brand, ingredient or company on SkinDeep.
Friday, May 08, 2009
veggie news that's fit to print
Check out this month's Veg News, on newsstands now. It features my travel piece, "A Vegan Tango in Buenos Aires," in addition to a whole slew of other interesting articles, recipes and news.And if you live in or around Philadelphia, please pick up your free copy of GRID magazine, a publication that inspires Philly residents to create a more just, liveable and sustainable city. I published "Fresh Local Produce: The Vegan Cook's Muse," in this month's issue, which features 2 recipes. I'm now slated to write a monthly recipe feature column for the publication. For those of you who don't live in the Philly metropolitan area, you can read the article here.
Monday, May 04, 2009
25 tartine ideas
You can toast your tartines for about 10-15 minutes in a 350 oven – my preference. [First, spread the bread with oil or Veganaise.] Or simply enjoy them room temperature, a no-brainer dinner option for steamy summer nights when it's too hot to cook. And since tartines are sanctioned finger food, they are très kid-friendly.
Top your tartines with just about anything you have on hand; your imagination and pantry are the only limits. As a special, added visual bonus, if you slice your baguette on the diagonal and serve them side-by-side, tartines resemble exotic butterflies [See photo]. Here are 25 tartine ideas to get you started:
- Arugula pesto [Pictured, above left]. In a food processor, mix about 2 cups of arugula, some walnuts or pine nuts, and about 5 garlic cloves. Add enough extra-virgin olive oil until it reaches a spreadable consistency. This pesto is also wonderful tossed with pasta, smeared on grilled tofu or thinned with balsamic vinegar to use a salad dressing
- Spinach, onion, garlic and dried cherries [Pictured, above right], sautéed in olive oil and seasoned with a pinch of nutmeg
- Mushrooms and fresh herbs [Pictured, above bottom], sauteed in Earth Balance with garlic and a splash of Marsala or Sherry
- Tapenade, mixed with a bit of organic citrus zest
- Fava beans or edamame, mashed with roasted garlic
- Thinly sliced grilled eggplant, smeared with watered-down yellow miso
- Roasted red peppers and a healthy sprinkling of nutritional yeas
- Caramelized onions, toasted pine nuts and fresh rosemary with a splash of best-quality balsamic vinegar
- Your favorite vegan cheese and hot pepper flakes, with a drizzle of walnut oil
- Thinly sliced fennel, back olives and orange slices, served heated with a drizzle of fruity extra-virgin olive oil
- Leftover ratatouille
- Oil-soaked sun-dried tomatoes, vegan cream cheese and fresh basil, with salt and fresh ground pepper
- Mashed cannelloni beans and garlic with a dash of hot pepper oil
- Vegan slices, a "schmear" of Veganaise, capers and thinly sliced red onions
- A healthy drizzle of olive oil topped with tomatoes, oregano, and olives
- Cooked broccoli mashed into a paste with garlic, lemon and lemon zest
- Avocado slices, arugula and Veganaise
- Peas mashed with Earth Balance and tarragon
- Grilled radicchio, raisins and Earth Balance, with coarse sea salt
- Caponata and a healthy sprinkle of nutritional yeast
- Almond butter, dried cherries, and rosemary with a drizzle of agave nectar
- Grilled zucchini, dill and black olives
- Marinated seitan, dried apricots and apricot jam
- Vegan chocolate hazlenut spread, with or without organic raspberries [Tartines aren't just for dessert!]
- Bananas, agave nectar and cinnamon. Spread the bread with Earth Balance and toast first. This makes a great breakfast.
Monday, April 27, 2009
a day in the life of a carioca
The next morning, get up, have a cafezinho and do it all again.
Wednesday, April 22, 2009
this-n-that
Happy Earth Day, kids. Sorry, but no Rio photos yet.
In the meantime...
In the meantime...
Wednesday, April 15, 2009
rio is a moveable feast, plus pastel recipe
The sun melting into Dois Irmãos mountain on Ipanema. The pounding samba drum, shaking the earth beneath you in Lapa. The dueling chants of the Flu vs Fla soccer fans, taunting each other at the newly refurbished Maracanã Stadium. The kaleidoscopic parade of Havaianas gliding across Copacabana's wavy-gravy pavement. This was our third visit to the Cidade Maravilhosa, and I do believe that Rio de Janeiro is even more of a moveable feast than Paris.You'll have to wait for photos; owing to Rio's omnipresent petty crime, I didn't take my digital camera, so I'm waiting on prints from the disposable cameras. But to tide you over, I can show you some things we came home with:
Brazil is a country of contrasts.
Some of Brazil's juxtapositions are charming while others are a bit disturbing. A few observations:
Some of Brazil's juxtapositions are charming while others are a bit disturbing. A few observations:
- Topless bathing is taboo, but even the most Rubenesque women unabashedly bare their ample "bum-bums," covered only by postage-stamp sized thong bikinis known locally as fio dental (dental floss).
- Abortion is illegal in Brazil except in extreme cases. But prostitution is legal. Recently, a 9-year old girl became pregnant with twins, the victim of incest. Since the child only weighed 86 pounds, the pregnancy was considered to be life-threatening and she was allowed to have an abortion. The local archbishop then promptly excommunicated the girl's mother and the doctor who performed the abortion, but let the the rapist off the hook, saying, that, although incest was wrong, abortion was "worse."
- Every corner features a suco bar, where you can ingest deep fried, meat and/or cheese laden pastels – washed down with insanely nutritious, phytochemical-laden juices from a spectrum of exotic fruits. [See my healthier pastel recipe, below.] Similarly, in buffet restaurants, people fill their plates with rich desserts, then use artificial sweetener in their coffee!
I created these vegan pastels to extend my vacation for at least another day. Try them with a glass of Brazilian beer [aka, chopp] or better yet, with a nice, cold caipirinha.
- 1 cup flour
- 1/2 tsp salt
- 2 T Earth Balance
- 4 T non-hydrogenated vegan shortening
- 2 - 4 T cold water
Filling
- 1/2 T olive oil
- 1/2 medium onion, finely chopped
- 1/4 tsp salt
- 7 oz ground beef style crumbles
- 2 T dried parsley
Makes 10 pastels
- Preheat oven to 400 degrees.
- In a large bowl, mix flour and salt. With a pastry cutter, work in Earth Balance and shortening and process until roughly blended. Do not overmix or the dough will toughen. Add water, 1 T at a time, and use your hands to work it into a dough. The less water you use, the flakier your crust will be.
- Roll out dough to 1/4 inch thick. Cover with plastic wrap or wax paper and refrigerate for 20 minutes.
- While the dough chills, prepare the filling. In a small frying pan, heat the oil and saute the onion until clear, about 5 minutes. Sprinkle with salt.
- In a medium bowl, mix the crumbles with the onions and parsley. Using your hands is easiest.
- Use a glass or cookie cutter and cut 10 circles from the dough. Flattten each out slightly and fill with about 1 T of filling. Do not overstuff! Fold over the dough and crimp the edges.
- Place on a medium baking sheet and bake about 7-9 minutes on each side or until golden. Bom apetite!
Thursday, April 02, 2009
Thursday, March 26, 2009
common $en$e tactics for this economy
Isn't it annoying how the phrase "in this economy" now seems to infiltrate every other sentence? One thing I've observed over the past year of financial hysteria is that we Americans usually seem to view spending in terms of black and white. There has been no middle ground. In good times, people were spending $200 on blue jeans, eating out every night and borrowing against their house so they could buy an even bigger house that they then had to furnish, heat and maintain. Now, newspapers and TV shows run stories on saving money ad nauseum. Some of the tips so basic ["Don't eat out every night, buy generics, pay off your credit card bills"] that I wonder just which planet I'm living on.I'm not gloating, but I have always been a saver– a by-product of being raised by two parents who grew up during the throes of the Great Depression. If you save and live within your means during both the good and bad times, then chances are, you'll be less likely to ride a financial rollercoaster. Since you will have stockpiled your resources at the lowest possible prices [and in turn, socked away all the money you saved] you'll feel a sense of financial stability, even "in this economy." As a special added bonus, things that are good for your wallet are usually also good for Mama Nature.
But Rome was built – or refinanced – in a day. To get you started, here are 5 ideas you can consider this month to start thinking more frugally and creatively. The point is to tailor these kinds of tactics to fit your own lives, and then take them to the next level.
1. Make your own cleaning products. Use a sprinkle of baking soda instead of abrasive cleaners. Use vinegar, lemon and elbow grease instead of other more expensive and toxic household cleaners. Most homemade cleaning products are naturally vegan and biodegradable.
Baking soda: $1 for a 1-pound box
Soft Scrub: $5.50 for a 24-oz bottle
Savings: $4.50
2. Buy in bulk. This does not mean you have to buy 25 pounds of dried beans or 5 quarts of maple syrup. Bulk is a relative term; it simply means buying the largest size you can afford, store and use by the expiration date. Generally speaking, the larger the size, the cheaper the price.
Single-serve, 8 ounce soy milk: $1.75
Half-gallon (32 oz) , generic organic soy milk: $3
Savings: $4
3. Trash pick. Yes, trash pick. I am proud to say that my apartment is graced with the following trash-picked items, to name just a few: wicker dining room chairs, several antique etchings, large cement gargoyle which everyone compliments me on.
2 dining room chairs from Pottery Barn: $320
2 perfectly fine trash-picked dining room chairs: Free!
Savings: $320
4. Reinvent your own trash. Don't throw away that plastic mesh onion bag. Scrunch it up, secure it with a rubber band and voilà : you have a new pan scourer. Look at all your trash with a creative eye and see if you can resurrect it. [I read this hint years ago in Amy Daczycyn's The Tightwad Gazette
Store-bought scour pad: $2
Homemade onion bag scour pad: Free with purchase of onions!
Savings: $2
5. Go shopping in your friends' closets. Let's face it; we all get tired of our clothes and shoes. When this inevitable symptom of living in a material world kicks in, it's time to host a clothes swap dinner, otherwise known as a Posh Nosh. Invite about 10 friends over and ask everyone to bring a pot luck dish and at least 20 items they no longer want. These can include clothes, jewelry, shoes, handbags, outerwear, etc. [Please leave the undies at home.] Arrange all the items on the floor in three piles: small, medium and large. Then take turns foraging for "new" duds. You can then donate any unwanted items to charity. This same concept can be applied to any number of items: tools, CDs, non-perishable food, housewares, memorabilia, etc.
New coat: About $150
Swapped coat: Free!
Savings: $150 or more
Friday, March 13, 2009
3 kinds of comfort
Pasta
A little comfort goes a long way. Like many people, I think pasta is the ultimate comfort food. When paired with the smoky-creaminess of this thick carbonara sauce, you get a double-dose of food-induced serenity.
This recipe will appear in the cookbook, but if you just can't wait and are craving some carby comfort of your own, the recipe appears on my original blog. It tastes best the night it's made. So invite some friends over, uncork the wine and put some water on to boil.
Live Music
A little comfort goes a long way. Like many people, I think pasta is the ultimate comfort food. When paired with the smoky-creaminess of this thick carbonara sauce, you get a double-dose of food-induced serenity.
This recipe will appear in the cookbook, but if you just can't wait and are craving some carby comfort of your own, the recipe appears on my original blog. It tastes best the night it's made. So invite some friends over, uncork the wine and put some water on to boil.
Live Music
Buttons, Buttons...
Thursday, March 05, 2009
article in veg news
I published an article in this month's Veg News. It's an overview of vegan Philly featuring restaurant, shopping and tourist destinations. It's on the newstands now, so please check it out. And then come visit the City of Brotherly – and Veganly Love.
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