I’ve been putting off making marshmallows for years. Gelatin isn’t strictly vegetarian and I had been having a hard time justifying purchasing or using such a thing. On a recent road trip, though, driving for hours with a friend, we turned to the subject of animal byproducts.
Okay, I realize this isn’t what a marshmallow hungry person wants to hear about, but suffice it to say, I weighed my personal pleasure against one box of gelatin and the economic, moral, and political implications of that gelatin, and in the end, it seemed fair that I could try this, at least once, in the interest of accomplishing something new. Read more
Yesterday, I found myself at my favorite booth at the farmer’s market and the berries were abound! Raspberries, cherries, and these tiny, bright red berries. ”What are these?” I asked. Sour cherries.
Well, I ate most of what I bought on the way home, but in thinking about what I could do with these precious little things I was at a loss. The acidity level is pretty darn high and it seemed like sugar and cream were the only answers.
My brother just got his first apartment and wanted to have us over to see it. In my family, this means food (and lots of it). Naturally, I offered to do the cooking. But, I’m a vegetarian and Marty is very much a steak and potatoes kind of guy, so I met him halfway. To start, I served mozzarella cheese tarts made with the leftover galette pastry dough and a grilled apricot, lettuce (from my garden), and goat cheese salad. It was AWESOME.