It’s Thursday and in our house that means baking day!
Our littlest has been begging to make apple pie for weeks now. The book Farmer Boy has had a lot to do with this. I have no idea where that mother found time to bake so many pies, but it seems they are always eating some. My son is especially impressed that the boy often eats pie for breakfast.
Because of this it was no surprise to me when early Friday morning my son (without asking permission) helped himself to a slice of pie 🙂 I really couldn’t do anything but smile. It was at that moment I realized that breakfast pie was the real reason he was begging to bake one all along.
This is a random little video we made to share out favorite vegan “goat” cheese recipe. It has a lovely sharp flavor because it is really fermented just like real cheese. I use probiotic capsules instead of whey.
It is so easy to make and ready to enjoy the next day!
PS, this is my first ever video post. I was so nervous. Hopefully it will get easier!
Sorry to do this! Not only is it a bad photo of weird looking food, it’s also a brag post! Oh well, for some reason you are still reading 🙂 So I’ll go on.
Tonight was a very happy night, after (honestly) years of trying, our Injera bread actually turned out. The Ethiopian stews and salads were good too! I’m so happy. There is no gluten-free Ethiopian food in Las Vegas, believe me, I’ve called everyone. This has been a stubborn thorn in my culinary side for so long.
My family has been very patient with my many failed attempts -which were eaten lovingly, if not entusiastically. It’s not easy to admit such a simple and delicious meal could torment with such elusiveness.
Tonight, I go to bed totally satiated.
…Except for this one nagging desire to make some of those beautiful Japanese sweets that look like fairy treats…