Jayne ,'Objects In Space'
[NAFDA] Spike-centric discussion. Lusty, lewd (only occasionally crude), risqué (and frisqué), bawdy (Oh, lawdy!), flirty ('cuz we're purty), raunchy talk inside. Caveat lector.
Oh Tep-- you are SO June Cleaver in that. With pearls, even!
Well, I wore the dress to work (just your standard A-line shirtdress), but when I put on the apron, I realized that I needed pearls to complete the outfit (I was wearing a typewriter-key "S" necklace). So the pearls were staged.
Huh. But your cooking is better than fake meat and fake cheese. I have had decent fake meat, but no decent fake cheese. You have more sophisticated taste than that.
ETA: directed toward Hil
There are some fake meats I like, but I don't eat them too often. Trader Joe's nuggets are good, and Morningstar riblets, and Smart Dogs. Also some of the Tofurky sausages.
You have to wear pearls with that apron
You have to wear pearls with that apron
And, for anyone wondering, the zucchini bread I was baking while wearing the apron -- YUM.
What you were wearing made the bread better
Oh, that reminds me. I chopped up one of the Morningstar italians and used it in a dish with sauteed zucchini and peppers tossed with gnocchi. So good, and sausage works much better this way.
Huh. But your cooking is better than fake meat and fake cheese. I have had decent fake meat, but no decent fake cheese. You have more sophisticated taste than that.
The fact that I like to cook also confuses my mother. To her, cooking is a chore, it seems.
(As for "sophisticated taste," I just put together tomorrow's lunch -- leftover kale/chickpeas/couscous, apple slices, carrot sticks with bottled dressing for dip, and walnuts. Nothing too sophisticated there. Things like stuffed squash blossoms don't happen too often -- lentil soup or curry are much more common here.)
I chopped up one of the Morningstar italians and used it in a dish with sauteed zucchini and peppers tossed with gnocchi. So good, and sausage works much better this way.
I like to microwave a Morningstar breakfast sausage (faux-sage?) link or two, then crumble them and put them on pizza. Really good.
Cool apron, Steph.
For fake cheeses -- there are a few good brands, but most of them are really expensive. I've generally liked homemade fake cheeses much better than the affordable store-bought ones, but I've never tried making something slicable -- I've only made things like casseroles where you just make the cheese sauce and pour it on and then bake it, and it stays liquidy, or stuff like fondue or nacho cheese sauce to dip things into.