BitterSweet

Coasting along in the back the family car yesterday, I gazed out the window, blankly observing the same familiar backdrop pass by. It was a path that we had taken so frequently, I could probably have guessed at the outside surroundings with my eyes closed. This time however, in my state of semi-consciousness, there was one detail that was so glaringly out of place, I seriously doubted my sanity for a moment. Once astonished words were exchanged with my parents riding up front, there was no question that what I perceived was in fact correct, and the dutiful driver spun the car around so fast that I nearly got whiplash.

Why did the turtle cross the road? Well I can’t begin to tell you, but I can confirm that he really did! Call me naive, but before this incident I had never seen a real turtle in the “wild,” and his presence truly amazed me. Sporting powerful claws and tail that seemed mismatched to such a slow moving creature, I was almost afraid to get too close. Everything about him looked liked it belonged in a prehistoric era, a tangible reminder of days beyond our writings and memories.

Once he had removed himself from the actual road, we figured that he should be capable of making it back home safely; For a creature so ancient, I’m sure he had a good deal of real-life experience under his shell.

Hungry for some instant gratitude that goes by the name of delivery pizza? It seems to be a food that few stop craving even as the years of childhood are left in the dust, something that 90% of people at a party could easily agree on, and a forbidden temptation for many vegans. Not satisfied to simply report that Sheese did not perform as I had hoped on top of a pita pizza, I racked my brain to figure out a way around such a huge obstacle. In a moment of inspiration, [or perhaps insanity] I began drafting blueprint a on how to reinvent this classic Italian American favorite, and morph it into something that my enthusiastic taste testers could even consider to be an improvement on the original.

Admittedly, it appears that I took some grievously erroneous turns when designing my new take on the pizza, but there were quite a few aspects to take into consideration even before I brought the flour out of the pantry. Some may consider pizza to be the perfect food already, but there’s always room for improvement, right? Before the fiercely loyal pizza-lovers start to protest and defend their ways, allow me to explain how I ended up with a rolled bun, and not a flat bread at all.

As effortless and comforting as a floppy slice of grease-laden carbohydrate heaven may be, I have a few pet peeves about the traditional pie. The least of these would have to be the clearly un-vegan layer of cheese, often thick enough to smother a small child. Also, what about those portion sizes? Even if the slices are reasonable enough to form an average-sized meal, the leftovers some how never fit quite right into any sort of container in which to preserve them, and foil allows their aromatic scent to impregnate any of the more impressionable food items sharing the same fridge space. Additionally, that labor-intensive crust on which the whole structure is based tends to become a doughy, unpalatable excuse for bread when attempted by popular franchises. Consider it the Wonderbread of pizza; Perfect in appearance to the point of looking like plastic, almost completely devoid of nutrition, and akin to swallowing rocks when it comes time for your stomach to digest it. But what is the average person to do, lacking the time to knead their own and then allow it a proper rise? Being somewhat intimidated by yeast and its curious properties myself, my starting point in this adventure was facing the challenge of working with it, and surely enough, it began to work with me.

Wanting to craft a recipe for dough that needed no time to rise, I found that just adding in yeast without giving it any special treatment would provide those lovely flavors present in any real bread, without extra work or worry. Relying heavily on chemical leaveners as well, this hybrid holds its own when asked to do some serious cooking, but is a bit less elastic and forgiving as a traditional pizza dough, so it must be worked gently. Rolling it up with Sheese safely tucked inside prevents the faux-cheese from burning in the oven, while still making it melt-in-your-mouth smooth. Once baked, they can be eaten on the side to make room for a more varied meal, and then frozen to easily enjoy later. No awkward wrapping here - They should easily fit in the average Tupperware container.

Consider it the pizza of the future; Vegan, delicious, perfectly portable, and decidedly un-greasy. What’s not to like about that?

Pizza Rolls

-1 Cup Soymilk
-1 Packet Dry Yeast
-1 Cup AP Flour
-1 Cup Whole Wheat Pastry Flour
-1 Teaspoon Granulated Sugar
-1 Tablespoon Baking Powder
-1/2 Teaspoon Salt
-1/4 Cup Margarine
-1/3 Cup Pizza Sauce
-1/2 Teaspoon Garlic Powder
-3 Ounces Mozzarella-Style Sheese, Grated [Or any other solid vegan "cheese"]

Preheat your oven to 425 degrees.

Heat the soymilk in a microwave-safe dish for just about a minute in order to warm it through. Add in the yeast and let sit. While those two ingredients become better acquainted, in a separate bowl, combine both flours, sugar, baking powder, and salt. Use a pastry cutter or two knives to cut the margarine in, and make sure to chop all of the fat into the smallest pieces you can manage, so they are completely coated in the dry ingredients to make fine crumbs. Pour in the soymilk / yeast mixture at this time, and mix it all together so that it all forms a cohesive, but still rather moist dough.

This is where things get tricky, so work carefully. Dump the dough out onto a well-floured surface, flouring your hands lightly as well so that you can manually pat it out into a rectangle measuring somewhere in the neighborhood of 13 x 8 inches. Being such a loose dough, it won’t play nicely with a rolling pin, so you just need to poke and prod it into shape with your hands. Once you achieve a satisfactory rectangle, spread the pizza sauce over it, going most of the way to the edges but leaving perhaps a centimeter uncovered all around. Sprinkle the garlic powder over it, followed by the grated Sheese. Try to cover the surface evenly with all of the above.

Finally, you’re ready to roll! Gently roll the dough from the long side, moving with care and without stretching or pulling the dough. Once you have a nice log, cut 1 inch pieces with a sharp knife, using a sawing motion and as little downward pressure as you can muster to prevent the rolls from becoming completely smushed. Move the rolls to a silpat-lined baking sheet, [About 9 per sheet so that they have room to spread] reshape them if necessary, and bake for 13 - 17 minutes, until golden brown. Enjoy warm or reheat in a toaster oven later.

Lest you think I’m being a tease, flaunting those savory, mouth-watering cheddar Sheese scones, wipe up that drool off the keyboard and turn on your oven, because the recipe is coming right up!

These cheesy biscuits are so versatile, after you make them the first time, you won’t know how you ever assembled a meal without them. So unbelievably buttery, especially for a vegan creation, you won’t need any sort of additional spreads or fixings to enjoy them. Perfect for breakfast, tea time, or along side a hearty main course for dinner, I would be hard pressed to find a time that these wouldn’t be appropriate. Make a single batch to satisfy your own cravings, but be prepared to mix up more if friends should appear! Left unguarded, every last scone will be gone before you know it; Trust me, I know from experience.

Cheddar Sheese Scones

-1 Cup AP Flour
-2 Teaspoons Baking Powder
-1/4 Teaspoon Cream of Tartar
-1/4 Teaspoon Granulated Sugar
-1/4 Teaspoon Salt
-1/4 Cup Margarine
-1 Cup Grated Cheddar-Style Sheese [or any other solid vegan "cheese"]
-1/3 - 1/4 Cup Soymilk

Preheat your oven to 425 degrees.

Sift all of the dry ingredients together in a medium bowl. Using a pastry cutter or two knives, cut the margarine into your flour mixture until it begins to come together as coarse crumbs. Fold in the Sheese using a large spatula, trying not to press or aggitate the dough but simply move it in order to integrate the “cheese.” Depending on how dry your atmosphere is you may need more or less liquid, so pour in just enough soymilk for the mixture to form a cohesive dough.

Turn the dough out of your bowl onto a silpat- or parchment-lined baking sheet. Pat it into a circle, and cut into 6 equal triangles. Separate the triangles slightly, but if you don’t want to bother, it’s not completely necessary - Just be prepared to cut them apart after they’ve expanded some from baking.

Keep a keen eye on your scones, looking for the edges to just begin to turn golden brown before pulling them out of the oven. Bake for approximately 12 - 18 minutes, and let them cool on the sheet afterwards.

I highly suggest splitting them in half and giving them just a moment to warm them in the toaster oven before serving, because nothing says delicious like a hot, toasty Sheese scone.

News travels pretty fast within the blogosphere; Good or bad, interesting tidbits are guaranteed to be sprayed across the web mere minutes after their initial announcement. Lately, a new product has set the vegan food-blogging world ablaze, spreading curiosity amongst readers and fellow bloggers like wild fire. For weeks I watched with envy as others sang the praises of a new cheese substitute going by the name of Sheese. Currently it is marketed in only five states within the US, none of which are easily accessible from my own. I doubted that I would ever get the chance to sample this mysterious dairy-free cheese myself. Well, imagine my joyful surprise when I returned home from school one day to discover a veritable treasure trove in the guise of a cardboard box, brimming with the very same stuff, straight from the manufacturer no less!

Tearing excitedly into the flimsy packing material to exhume my prize, my package divulged five different types of Black Duck Imports’ hard “cheeses,” Mozzarella-, Medium Cheddar-, Smoked Cheddar-, Gouda-, and Edam- Style Sheese. An impressive array in its own right, it’s hard to believe that this selection is barely even the tip of the iceberg in terms of Black Duck Imports’ full offerings! Producing no fewer than nine varieties, there are choices enough to satisfy even the pickiest connoisseurs. They certainly could give most legitimate cheese sections in standard grocery stores a run for their money, too!

Still, knowing the limitations of vegan cheeses I had sampled in the past, I remained skeptical. The packaging was bright and eye catching; The wheels of “cheese” solid, appearing comparable to the real thing… But what about the taste? Moreover, does it melt?

First up on the chopping block was an old standby, Mozzarella. Probably a flavor that I would naturally reach for first, everybody can appreciate this all-purpose workhorse of a cheese. Good for pizzas, pastas, casseroles – Just about any dish could pair nicely with the traditional version, so I feel that it’s important for this particular Sheese to make the grade if the product has any shot at making it on the mass market.

As I carefully peeled away the plastic seal, I first noticed a mild but detectable aroma that caught me a bit off guard. I suppose it shouldn’t have been so surprising, but I couldn’t help thinking ecstatically to myself, Wow, it smells like… Cheese! Removing the pale disk and making my first incision, my slice was easily yielding to the knife, soft, slightly crumbly. Although this texture wasn’t quite spot-on, as soon as I brought this mysterious substance to my tongue, it seemed to dissolve into an unbelievably smooth, creamy, and rich consistency. Mildly flavored and just a bit salty, I couldn’t argue if someone had told me that this was in fact authentic mozzarella. Truly an amazing sensation to feel as though I was actually eating cheese again after all of these years, I couldn’t help but repeatedly read over the ingredients again and again to make sure it was vegan!

Now knowing the true potential of this product, I was clamoring to get my hands on that package of Gouda waiting patiently in the fridge. As a kid, this was perhaps my favorite variety of all time. It wasn’t so unusual for me to take a sizable chunk with me in my little plastic lunchbox during elementary school! To my knowledge, Sheese makes the only vegan Gouda out there, so I was thrilled to have the privilege of sampling this rarity.

The immediate scent of this one was a bit stronger than the previous, but didn’t strike me as specifically Gouda – Without being told the identity of the source, I might have guessed that it was actually a Parmesan variety instead based on the smell. Presenting itself with the same sort of composition, it had a fairly mellow profile at first, but then introduced a slight bite at the back of my throat as I swallowed. Somewhat tangy, it had some added interest and was overall pleasant… But I can’t say that this one completely satisfied my Gouda craving. I also detected some slightly sweet undertones that I didn’t feel were the best match for such a cheese, and if anything made eating more than a small slice at a time rather off-putting. Perhaps if it had been smoked the flavor profile would have been closer to what I was used to, but sadly, that doesn’t seem to be in the plans anytime soon. I don’t think that I would buy this one if given more options.

Unable to resist the familiar and comforting fluorescent orange coloring displayed by the Medium Cheddar wheel, it was up next on my hit list. Normally I would argue that it’s unnatural to eat any food that falls into this extreme area of the color spectrum, but in the case of Sheese, no artificial colorings are used – This particular shade is actually achieved through the use of small amounts of paprika! Feeling much better about what I would be consuming, I felt no guilt as I whacked off a block and popped it in my mouth… Followed by another, and yet another.

Of all the “cheeses” thus far, this one really blew my mind. Slightly firmer and more crumbly than the others, I couldn’t believe that this was really vegan. Honestly, there is no other way to describe the flavor than cheddar! I was so taken aback by the realistic taste that I quickly called over my mother to try some as well to confirm this phenomena. After chewing thoughtfully for a moment, she proclaimed in agreement, “It tastes like cheddar!” Coming straight from an omnivore’s mouth, this is some amazing stuff. Apparently this is their most popular variety, and I can definitely see why.

Readying myself to taste the next fake cheese, I wasn’t sure what to expect. Never before had I even heard of Edam, let alone eaten it, so I really didn’t have anything to compare this one to but itself. In and of itself, I found it to be a fine “cheese”… but not necessarily a flavor that really struck my fancy. Seemingly quite similar to the Gouda, it also smelled of Parmesan and bore a slight sweetness that didn’t really play nicely with the competing seasonings. Mild, just a bit salty and tangy, this one also had some very quiet sour notes to round it out. Described according to Wikipedia as a “nutty” sort of cheese, I wasn’t sure that this entirely did the original justice. However, since I’ve never even seen the original in real life, I suppose I wouldn’t be the best judge of that! Maybe my palate just isn’t refined enough for such an obscure delicacy. See for yourself if this one will still make your taste buds sing, but personally, it didn’t make my mouth water.

Finally, I dug into the flavor I had the highest hopes for: Smoked Cheddar. There’s something about smoky flavors that just compliment salty and savory items so well. It adds a whole new dimension to flavor profiles, increasing their tasty potential exponentially. Now I’m no expert on this - Start talking about the nuances between hickory smoked and apple wood smoked and you’ve lost me. I just know that smoke can make for some serious good eats, not just burnt food.

Once I sensed the potent aroma immediately filling my nostrils when the seal had been broken, I knew I was already sold. With such a tantalizing scent, it was an impressive feat to control myself long enough to cut a slice, wanting instead to skip the formalities and just take a bite out of the whole thing instead. As I luxuriated in my first bite, I knew that this exquisite “cheese” is perhaps one of the most convincing arguments I could make to say that vegan cheese products are just as good as their dairy-laden counterparts. A perfect balance of smoky flavor allows the taster to enjoy its presence, but not be so overwhelmed by it that it’s like eating a big strip of smoking wood. Salty, mellow, creamy, and above all, delicious, I could eat this one unadorned all day long.

These were all sampled alone, so that I could get a good idea of their own individual flavors without the influence of other ingredients. In short time however, I was trying Sheese at every opportunity I had. Wanting to try some sort of quick-fix meal to test out its melting capability, I went for the simplest comfort food a vegan could lust after. Can you say, “Pita pizza”?

Using an equal ratio of mozzarella and medium cheddar on top of tomato sauce and a whole-wheat pita, it took a maximum of five minutes of prep before my dinner was in the toaster oven. Most impressive was the grating ability of the Sheese – Easily sliding across the grater and producing delicate strands of “cheese,” the whole thing looked amazingly similar to the traditional approach. Still, I would have traded this aspect in return for a more impressive melt… After 10 – 15 minutes at around 400 degrees, the Sheese did become nicely warmed through and soft in a way that it seems to melt in your mouth… But it didn’t really melt. Strangely enough, after it began to cool down again, the strands on top actually started to become crunchy – Not a deal breaker, but not something I really loved either.

A few days later, my dad also tried out the mozzarella for himself (Thank you so much for giving it a shot, dad!) by slicing it up and setting it on top of a baked ziti dish. Under the broiler the whole thing went, and five minutes went by… And then ten… And then fifteen. Looking for the top to be melted and bubbly like normal cheese, he wasn’t sure that it had even cooked, as it continued to look eerily similar to when it came out of the package. Eventually we determined it must be done, judging by the edges that began to burn, but it was very unsatisfactory to my dad. Appalled by this strange substance contaminating his dinner, he proclaimed that it tasted dry, chalky, and nothing like any mozzarella worth its stuff should. Every single shriveled slice was painstakingly removed from the pasta, and thrown dejectedly into the trashcan.

Perhaps that could have gone better if we weren’t all a bit stressed out that dinner, or if it had been a different type of Sheese. Still, unsatisfied by this rejection from my omnivorous parent, I sought a different way to utilize such an innovative product. Certainly there was some application that could bring out its full potential and prove its worth!

Cheddar scones did the trick, most definitely redeeming its name. Buttery, flaky, and undeniably cheddar-like, it’s never been so good to be so cheesy. The Sheese baked beautifully, keeping the biscuits moist and soft, but retaining its structure so as not to ooze out the sides. Between my mom and myself, I don’t think that this batch of a half dozen lasted even 48 hours.

So, taking all of these trials and tribulations into account, where does that leave us? In my opinion, it leaves us with a damn tasty vegan cheese that completely blows all of the other alternatives out of the water. Excellent eaten chilled, either unadorned or with the simple addition of basic crackers to enhance the textural interest, the flavors of the majority of what I was privileged to sample were spot-on as far as I could recall of the real thing. Some I might pass on, like the gouda- or edam-style, but everything else truly delighted my palate in ways that I haven’t experienced for years. For the fussy vegan searching for a perfect cheese replacement that behaves precisely the same as the coagulated blocks of dairy that it imitates, melting and bubbling on the top of a pizza… You may still have to wait for that ship to come in yet. In the mean time though, an ample supply of Sheese will happily occupy the “dairy” drawer in my fridge all the same.

[Written for Go Dairy Free]

Where has the time gone? Already saying a hasty farewell to April vacation, I can hardly believe I even had a full week during which I could do as I pleased, although it’s even harder to believe that now I’m expected to return to school again. Call it senoritis if you wish, but it’s just so difficult to get motivated when I look down at my full binder, literally bursting at the seams in order to carry its burden of loose-leaf, hand-outs, and assignments. We’ve all been there, I’m sure, so I really must commend any of those studious types out there who so diligently attend every class, and even do the unthinkable - Actually study for tests. Really, I kid you not; Those people do exist!

Although it would seem that this rare breed is becoming endangered and their numbers rapidly dwindle as one climbs higher up the ladder of education, I was comforted to see my favorite bookworm had made it through the break with just as much desire to learn as before. Observing him wait patiently at his bus stop as per usual, it was a clear sign that class was truly back in session.

Backpack loaded down with books and strapped snugly over his shoulders, I was embarrassed to look at my own load that now seemed as inconsequential as a single sheet of paper by comparison. His dedication is quite astounding; Only two months away from graduation and he still acts as though every grade counts.

You know… Maybe I don’t envy his blind obedience towards such a rigid, uncompromising system. That glazed over look in his eyes… I know it’s not due to his ambivalence about giving up the freedom of vacation, but instead the residual effect of endless stress and worry over getting straight A’s. Sure, I would love to get grades like he does… But not so much that I would place all of my self-worth on some ultimately meaningless letter, no more special than any of the other 25 in the alphabet. Call it senioritis, perhaps… But I think that I’m just looking forward to the future instead of getting stuck in the present.

Turning the corner to continue on my way to the train station, I gave a silent greeting to my most studious acquaintance. Hopefully he too will be able to relax in the coming days… Grades aren’t everything, after all.

Holidays are always fun occasions to do something different - Even the most minimal and obscure ones are reasons to celebrate in my book. Although it’s not even officially commemorated in my calendar, today happens to be Earth Day, and if there was ever something to pay homage to, I would definitely have to give the award to our planet. As so much of the world continues to pollute and destroy it with reckless abandon, it needs us more than ever; It wasn’t created to become our personal trash heap, but now we’re the only ones who can dig ourselves out of this mess. Big words coming from the girl who could probably have her own landfill full of food wrappers and yarn scraps, but the thought is still there…! Wanting to show my appreciation in more than just acknowledging the passing of this date, I decided to do at least some very small act to connect to the land to which we owe so much. Shovel in hand, I strode jauntily onto my sun-drenched lawn the other day, prepared to get down and dirty to plant some sweet little sprouts. Not the biggest commitment on my part, I’ll admit, but it’s the thought that counts!

Taking in a deep breath of fresh air, I couldn’t believe what a gorgeous day I had the good fortune to enjoy. Finally, it feels like a kind and generous sun has returned to fill the sky with bountiful sunlight, warming my surroundings as though such thing as “winter” had never existed. Admiring the beauty of nature, I suppose I was a bit distracted as I moved the earth aside with my tiny trowel because I could have sworn that I felt the dirt itself pushing back. A weird sensation to say the least, but I paid little mind - It was probably just due to the strenuous force required to extricate some of the bigger stones in my path, I reasoned. Continuing to the best of my ability, I soon found it was impossible to deny that there was definitely something preventing my shovel from descending any further. Setting my tools aside to take a peek into my fresh hole, I leapt nearly a foot in the air when some creature emerged at the surface!

What on Earth have I done! Frantically replacing the mound of soil to where I found it, I apologized profusely to the frightened little mole. All I had wanted was to aid the life of an innocent plant, and in the process I nearly destroyed the home of an innocent animal! What a cruel irony! Luckily, the mole was uninjured; It was just his home that was a casualty.

Thoroughly embarrassed by my blunder, I quickly offered to rebuild the complicated network of tunnels that previously made up his dwelling, but while he appreciated the gesture, he doubted that my fumbling hands would be capable of creating such a complicated design. Glancing sadly back at the wrecked mess that was once his shelter, he paced about, considering the tool that he tried in vain to hold off.

No, no, if I was to help out this shovel would not do. Instead, trying to stay in the spirit of the holiday and not only complete the task at hand, but also salvage this strained new relationship, I struck up a proposal with the melancholy mole. Why not stay in my comfortable home while he took his time in rebuilding the damaged areas of his? In return, I figured it was only fair if he let my wee little sprouts grow in peace above his head, where I had originally intended them to thrive. After a moment of consideration, a small smile grew to replace his worried frown, and a friendship was made, despite how it began in rocky ground.

Granola is perhaps one of the best food innovations to have been borne from the easy-going days of the 60’s era. Combining hearty oats, sweet fruits, and crunchy seeds and/or nuts, such a staple is a cheap and tasty way to nourish your body – A huge payoff for such a small amount of work. Stick all of these healthful elements together to form a bar, and you now have a completely effortless on-the-go meal. Sadly, corporate America has found ways to corrupt even this concept, adding in unnecessary and non-nutritive ingredients to bulk up their bars along with their bottom line, or going the route of traditional Yankee junk food, turning once healthful snacks into genuine candy bars. As an unabashed lover of all things granola, it can be quite frustrating to find myself in a grocery store aisle full of nothing but over-processed, over-priced, and unfulfilling ready-to-eat products. Sure, it’s not a huge undertaking to just make them yourself, but I can understand that many less experienced bakers balk at the idea of just whipping up a nutritious granola bar that could rival anything conveniently purchased at the store.

Even so, I normally would not think to look towards a baking mix – Not in this instance, and not in any other for that matter. Growing up with a skilled baker as a mother, the only thing I can remember ever baking from a box is angel food cake. My natural thought process would most likely never even lead me to imagine there might be a need for a pre-assembled dry mix for something as basic as granola bars…but then out of no where, I became aware of a growing sensation defined as just that. Suspending my doubt, I took an open-minded look at Trail Blaze Bars by Matisse and Jack’s. They appeared to have nothing but the best intentions for their consumers, in stark contrast to most corner-cutting products.

Not just some cheap gimmick to make money, this particular mix included a good amount of protein, whole grains, and real ingredients (rather than an incomprehensible slurry of chemicals and artificial flavors). Even though it felt like cheating as I mixed in a mere smattering of applesauce and water, I couldn’t deny that the ease was truly appealing, and this blend of grains and fruits was honestly alluring in its own right. At first, the smell was a bit disconcerting – Something akin to wet cement in my opinion, but perhaps I was just exhausted from the marathon of baking I had just completed to test more recipes for my book. Smoothing out the top of the thick mixture, it went into the oven for the recommended time, and before I could clean the clumps of old flour out of my hair, they were done in a flash.

First to meet the heat was the mix of Cranberry Walnut bars. Bursting at the seams with visible oats and flax seeds, a hearty, glutinous smell wafted to my nostrils as the oven door opened to reveal my semi-homemade snack. Ravenous and taunted by the delicious scents and looks, my will power allowed me to wait just until the bars were cool enough to leave only minor burns along my mouth. Initially surprised by the texture, I had expected more of a solid, crunchy bar, whereas what I chewed carefully was much more like baked oatmeal. Had I actually taken a good look at the box, however, it should have come as no surprise, being clearly labeled “OATMEAL ENERGY BARS.” My poor brain must have been on the fritz, but nonetheless it was a pleasant surprise all the same. Passionate for granola as I am, the same fondness extends out to almost all forms of cereals, hot and cold, readily including oatmeal as well.

Slightly crisp on the outside but still soft on the interior, the blend of various base ingredients came together harmoniously to form a toothsome, multi-textured and flavorful bar. Each bit slightly different, the inclusion of crunchy nuts and soft, sweet cranberries made me excited to taste how the next bite might compare to the last. Balance is the name of the game here, and I must say that everything seems to be in perfect proportion to each other – No one flavor rules, but they all make themselves heard. Sweet in a natural and appropriate way, I could see these bars working their way into every eating opportunity available – Breakfast, lunch, snack… Hey, if you’re in a rush, dinner might not be such a stretch, either! Trust me on this; It took me two short days to polish off five of these babies…

Anticipating the untimely demise of my first batch, I wasted no time and whipped up the other box of granola mix, Chocolate Chip. Still boasting an impressive collection of whole grains and seeds, these bars took a decidedly more decadent route, revealing a sprinkling of dark chocolate every now and then. Noting that my first bite lacked any actually chips, I was still happy to detect a pleasant cocoa flavor nonetheless. Although that might sound like a skimpy amount of chocolate, it really carries well throughout – Any more than that would make it seem like too much of an indulgence to enjoy as a regular snack. However, just warmed through, the gooey, melted chips make it seem 100 times more decadent than it really is. After polishing off a generous square straight out of the oven and literally licking stray chocolate off my fingers, it’s hard to believe how healthy these are!

After all of the struggles of making labor-intensive dishes from scratch, I can see the lure of a no muss, no fuss baking mix like this one. Much better than buying pre-made granola bars altogether, this quick fix lets you know exactly what’s going into your body, beyond some random numbers and statistics printed on the side of a label. There are even different ways to make your bars should you choose – Instructions are included for making them with yogurt, less sweet, or vegan like I did. Additionally, a brief search of their website reveals numerous recipes for other healthy snacks using the very same mixes, such as muffins, cookies, and other tempting treats. My only complaint about this product is that it’s only available online, and therefore more difficult to obtain - I only wish I had received more than one box of each to try out some of these other options!

[Written for Go Dairy Free.]

Sorry to say, this highly anticipated spring has been something of a downer thus far. Stepping off the plane from Tokyo, the blast of cold air that greeted me came as quite a shock, as I had thought that New England was experiencing very similar weather during my absence. Sure, 60 - 70 degrees over in Tokyo is nothing to write home about, but compared to the 30 - 40 degree rains over here, it seems like a tropical paradise! Periodically raining, shining, and then raining again, the rivers have swollen to impressive proportions, fed by brief but massive downpours. Wanting to capture some of the rapidly moving water passing through a nearby stream, I wandered down into town a bit, camera in tow, snapping pictures every few feet. Although I had fully expected to find some interesting and photogenic sights along the river bank, I nearly dropped my camera in the water when I saw a pair of eyes staring back that seemed to find me just as interesting a subject!

From the distance between us, I couldn’t be entirely sure of the accuracy of my vision; Certainly a baby alligator would never turn up in such a remote area, especially without a parent in sight! And yet as I moved closer for a better look, I could hardly question my first assessment. Still small and cute, he bore no resemblance to the fearsome killers I had seen tearing other animals and even humans to shreds on tv, so I quickly dropped my guard and forgot my fears. Still being cautious to look for his guardians, I snapped numerous pictures of this incredible find - Who would have believed otherwise?

Slyly grinning from his perch on a sunny rock, he appeared quite content and self-assured, especially for a young tyke of his age. Perhaps he knew he had quite a reputation in these parts, where the most fearsome wild animals we have are probably tame enough to be considered as pets. Although it was clear that he posed no real danger, I still didn’t want to stick around for too long, in case some enraged mother with teeth of steel showed up, wondering what a vegan might taste like. After reviewing the display on my camera that proved my eyes did not deceive me, I headed for home, excited to show this peculiar critter to anyone who crossed my path.

Cute as he was, I just hope that he doesn’t plan to spend too long in the area… Though small and adorable now, just give him some time to hit a growth spurt and become a true terror. Paired with that confident attitude, I don’t think that any inhabitants of that stream would have a fighting chance! If you’d like to tempt fate and try raising your own baby alligator nonetheless, I wouldn’t ever want to dissuade anyone passionate enough, so here’s the pattern!

Upper Jaw

With green worsted weight yarn and a size F hook, ch4, sc into second stitch from hook, sc 2, sc2 more into last stitch, sc1 into the back of each stitch, sc 2 more into last stitch. (10)
Continuing around in the same direction, sc3, sc2 into next two stitches each, sc3, sc2 into each of the next two stitches. (14)
Sc5, sc2 into next stitch, sc6, sc 2 into next stitch, sc1 (16)
Sc around for 9 rounds
Break yarn and secure.

Lower Jaw

Ch3, sc into second st from hook, sc 4 into next stitch (moving around to the back), sc3 into back of last stitch. (8)
Continuing in a circle, sc2, sc2 into each of the next two sts, sc2, sc2 into each of the next 2 sts. (12)
Sc4, sc2 into next st, sc5, sc2 into next st, sc1. (14)
Sc around for 9 rounds
Do not break yarn.

Body

Lining up the upper jaw next to your current work, sc into first 8 sts of upper jaw, sc into outer 7 st of lower jaw, leaving the inner sts of each piece unworked. (15)
Continuing around the outside, Sc2 into each of the next 2 sts, sc4, sc 2 into each of the next 3 sts, sc5, sc2 into next st (21)
Sc around for 11 rounds
Sc1, sc2 tog* around (14)
Sc5, sc2 tog* twice (12)
Sc around for 7 rounds
Sc2 tog around (6)
Sc2 tog around (3)

Tongue

With red yarn, ch4, sc2 into second st from hook, sc1, sc2 into final st (5)
Ch1, sc2 into second st from hook, sc3, sc2 into final st (7)
Ch1, sc across for 10 rows

Eyes [Make 2]

With white yarn, sc5 into a circle
Sc2 into each st (10)
Sc around
Sc2 tog (5)

Legs [Make 4]

Sc4 into a circle
Sc2 into each st (8)
Sc around for 4 rounds

To Assemble: Through opening between jaws, firmly stuff body. Lightly stuff jaws. Sew tongue to lower jaw along raw back edges. Sew the opening in back with a length of green yarn. Cut triangles out of white felt for the teeth and glue into desired positions. Stuff the eyes, gather together the open end and secure, and attach to top of the head. Glue on half-round beads, buttons, or circles of black felt for the pupils. Stuff all legs and sew onto the body as indicated by the pictures.

Take care of your new baby, but keep an eye on any other small pets when your gator is loose!

As another grueling school day comes to a close, I take a deep breath of relief, knowing that this tiring routine will only last for a few more weeks before summer vacation comes to the rescue. Right when it feels as though one more science project will set you off on a murderous rampage, this merciful break affords you the time to rest, relax, and slowly come to grips with the fact that the whole cycle will begin yet again in a short matter of time. Such a devious trickster summer vacation can be! This time, however, I’m not sure how to think about it. Approaching the end of my senior year, should I simply expect things to be the same, that college is no better than the deadening repetition and busy work I faced all of these previous years? In this time of transition, it’s hard to be sure of anything really… In fact, I still wasn’t sure where I might even be attending college at this point…

Staring listlessly out the window, contemplating the intimidating “bigger picture” that some people refer to as the future, I noticed some unusual activity outside. Apparently the mail was being delivered, but it certainly was much earlier than normal! And who was the mail man there? I couldn’t get a good look at his face, but I was positive that he was no one I had ever seen before…

Sitting squarely on top of the mailbox itself, this new mail carrier had hoisted himself all the way up there just to open the stubborn receptacle. What determination! Observing from behind for fear of offending him with my curious gaze, I wondered how he got here in the first place. With no truck or associates in sight, he seemed perfectly confident and capable of accomplishing his job nonetheless. Judging by the fact that he could scale a vertical pole without a hassle, I suppose I shouldn’t have doubted his aptitude.

Eyes closed serenely, satisfied by a job well done, he didn’t seem like such a strange creature after all, albeit conspicuous. Gathering up my courage, I approached and introduced myself, knowing that it never hurts to make friends with those who could potentially read your private letters, or dispose of important packages should you upset them. Instantly jumping to attention at hearing me pronounce my name, he handed over an official-looking envelope bearing that very title. Seeing as I rarely get any mail in the first place, I was now even more confused than when I first spotted this guy meandering towards the property! Job accomplished, my new mail carrier hopped down from the box and continued on his way, leaving me to puzzle over my parcel.

Well, it only took a second before I figured out it was a letter from my first-choice college - Let’s just call it Farnard University. Excitedly slashing through the thin seal, I retrieved the single sheet of paper resting inside. Unfolding as fast as I could, I had to read it over and over until I finally was able to comprehend… That I had been rejected. FU had essentially told me, “F.U.”

Such disappointment and shame I felt, I could hardly summon the energy to drag myself back through the front door, and yet somehow I still could have easily chased after that mail man, formerly a potential ally, and throttle him on the spot. I know it wasn’t his fault in the least… But I was at such a loss at that moment, no action I took would have felt right. Yes, life happens, and clearly this wasn’t the place for me if they didn’t even want me there… But that doesn’t make this bitter pill any easier to swallow.