BitterSweet

Weekends are usually my best days to get down to work, since I have no classes to get in the way of more important things like baking and crafting, but for the first time in months, I decided to take Saturday off. I know, the shock and horror of it all! My parents drove up to spend the day with me, and we spent a good part of the afternoon strolling about a local farm and stuffing ourselves silly with the u-pick fruits they had to offer. Considering how much I value freshness and how quickly I tear through fruits and veggies, even I’m surprised by the fact that I haven’t actually done any sort of u-pick before, besides the annual Halloween pumpkin hunt of course. Arriving at the orchards a mere 15 or 20 minutes away from my campus, I expected to make a killing in apples, but what I found was even better- Raspberries, plump and sweet, still clinging fitfully to their vines. If you know me, you’ll know that I’m a serious raspberry fiend, so when I was set loose on that patch of incredible red jewels, I probably ate as much as I dropped into my basket. It was also my very first taste of golden raspberries, and can I tell you? They were absolutely incredible.

Sporting a plethora of other fruits and vegetables besides those two targets, and even some adorable farm creatures to feed and pet, it was hard to leave such abundance behind. I think I just may need to take another day off real soon to visit again.

Scraping by with only the most basic supplies and severely limited time, baking and cooking has taken a backseat to school work I’m afraid. The ideas for new recipes don’t ever stop of course, each exciting combination of flavors suddenly occurring at random as per usual, and as a result, my little notebook only grows fatter with scrawled titles and partial instructions to attempt. Frustrating to no end, but the stars never seem to align in favor of trying these new concepts anymore. Of course, if I were to stop baking altogether I would probably explode… Or something equally violent. So it’s back to the tried-and-true file, and for the first time in months, I turned back to my favorite cookbook of all time: VCTOtW. Come on, tell me you didn’t see that one coming?

Whereas some people might see baking in general as a skill requiring patience, whipping up this batch of cupcakes felt like such incredible instant gratification because- Just think- No need to make notations, write down my adjustments, tweak, try it again, and then possible even again. Of course, since I just can’t keep my culinary muse quiet for long, I did make some changes to the classic Cookies and Creme recipe that never fails to please. I just so happen to have Ginger O’s on hand, and despite my desire to hoard them all to myself, I figured it would be best for everyone, my waistline included, to share. Ending up with just the perfect number of cookies to top the cupcakes, there were none left for the frosting, so in order to spice things up a bit, I decided to make a cinnamon frosting instead. Just add about a teaspoon of cinnamon to your favorite vanilla base, and voila, a whole new spicy sensation!

Amazing what an incredible difference those such tiny changes made- It was an entirely new cupcake altogether. Even for someone who’s not exactly a chocoholic like myself, I could have easily consumed half the batch without assistance, thanks to that delightful combination of spices. Admittedly, it was pretty nice to just bake for the sake of baking, and without attempting unthinkable stunts that may or may not work… But I hope that I’ll be able to make this arrangement work out better soon.

Perhaps I should start by getting more pans than just those muffin tins.

Were you to dress up in a funky costume and start harassing your neighbors in search of sweet treats right now, you would probably get a few nasty words and a door in the face instead. However, when the treats come to you via mail, it’s never too early to start celebrating Halloween! Such is my luck that I can do just that, thanks to Melisser who sent me some homemade vegan candy corn just the other day.

Seriously, vegan candy corn. Meaning, no honey, gelatin, or egg whites? Meaning, the impossible confection that has never previously existed, no matter how far and wide one would search? It’s a dream come true! I had been craving those sugary little mock-vegetables for ages and complained to just about anyone who would listen, and now you’re telling me that I don’t even need to follow the miraculous recipe that Melisser has so generously provided, seeing as she offered to send some instead? Well, how could I refuse! The hardest part was waiting patiently for the package to arrive, and I suppose I didn’t even do that well. Checking my mailbox for the second time yesterday, I jumped for joy to discover that little pink slip indicating a larger parcel was waiting for me to pick up at the desk. Envelope secured, it was the most I could do not to tear it open on the spot and just shove the entire contents in my mouth (No, this is no exaggeration- I kept pawing at the tape even as I power-walked back to my dorm!). Self-control sorely tested, I knew that I would at least need photographic evidence to prove that they really existed, since I could still hardly believe it.Snapping a few quick pictures in the fading daylight, a glance at the clock sent a shock wave through my body. Crap, I have class now! Hurriedly, I packed the corns back up and tossed them deep into the back of the fridge for safe keeping. Racing off regretfully without having even the tiniest taste, I knew I was in for one long, arduous class.

Finally, after watching all 60 minutes slowly, painstakingly tick away on the antique clock that loomed over our rickety table, I skipped back to the room with uncontrollable glee- Candy corn! Vegan candy corn! I still couldn’t believe my luck. Flinging open the refrigerator door and snatching up my prize, I was about to just dump the whole bag into my mouth when I noticed it felt a little light… Had some fallen out in my haste? Searching about frantically for some poor fallen candy corn, it was then that I noticed some sly thief trying to make a getaway out the window!

Caught red-handed, he still couldn’t contain his grin- Truly, there’s something about candy corn that just brings out a smile in everyone, and even such a thoughtless leech like him couldn’t resist their sweet siren song. I don’t blame him… Honestly, I would have probably done the same had I discovered vegan candy corn elsewhere! Feeling that this treasure truly was best suited to be shared, as it was so generously shared with me in the first place, I allowed him to keep that one corn, and together we both enjoyed this old childhood favorite. I know that these candies won’t ever make it to see Halloween, let alone next week, but they really made the holiday perfect for me already. Thank you so much Melisser, we both simply loved them!

Yep, it’s official as of yesterday- Even if the warmth and sunny skies prevented me from believing it at the time. All the same, the leaves are just beginning to don coats of vibrant hues from scarlet reds to lemony yellows, so I suppose it must be true. Happy belated first day of autumn, although I think my wishes are hardly late at all, as the fun as just begun!

I guess I should have known better. Here I was, thinking that I had given you all a really tough image to decipher… and 30 minutes after posting it, in the very first comment, it was identified with ease. Jeez, I have no idea how to stump you for future contests! I guess this little event will need to go back to the drawing board… But for now at least, since it became immediately obvious so quickly, I treated this one more as a raffle and entered everyone who commented into a random drawing.

So without further ado, by using a random number generator and then selecting the corresponding comment, I’ve determined that the winner is… Kya! Congrats, your new puppy pal will be on his way soon!

Thanks to everyone else for your enthusiasm too. All I can say is… Next time I’ll have to do some different sort of contest!

With tight scheduling comes a degree of madness, as I’m quickly learning. It takes more than just a pair of fast legs and an eye on the clock to make it everywhere on time, and if you’re not at the top of your game, your consolation prize will be a door in the face. How cruel it is to have a teacher who locks the door on those poor students who had the misfortune of being just a minute or two behind schedule! Most offenses are forgivable - Late papers can generally be given extensions, confusion over the class material can be remedied by extra help after class - But arriving after class is slated to begin? The worst crime a student could commit in terms of their studies.

Of course, being conditioned with the saying that the “early bird catches the worm,” whether I try to not, I always manage to be the first person in almost every class, sometimes barging in a full 10 minutes early. Trust me, it doesn’t sound like a whole lot, but another 10 minutes that a typical college kid can sleep, scramble to finish forgotten homework, or maybe even take their first shower in weeks is absolutely invaluable. Thus my madness- Despite such a crazy time strain to get work done and make it to classes, I’m forced to slow down when trudging off to those dust-coated buildings with their ancient text books instead of picking up my pace.

Taking a “leisurely”stroll to Japanese Literature, trying to take in every last green leaf and ashen pebble so as not to arrive a full 15 minutes early, I spotted a surprising creature sniffing about in the midday sunlight the other day…

Very rarely do you see dogs on campus, and even more peculiar was the lack of collar or identification of any sort. Not the least bit shy, he bounded right over to where I stood, staring blankly with curiosity, jumping about enthusiastically and encouraging me to rain attention down on him. Naturally I obliged, but I couldn’t just pet the solitary pup and continue on my way with a clear conscience, not knowing whether he might have to spend the night in the dump or the pound. Luckily, a small margin of time remained, and I hurried him back to the safety of my room, set out a generous meal of whatever could be salvaged from the pantry, and ran off to my obligations.

Crazy and brazen move as that was, I simply wouldn’t feel satisfied leaving the sweet little fellow to fend for himself in the cold, cruel world out there. Unfortunately, this arrangement can’t last for long, since there’s a strict policy against pets in the dorm. Because of this, I need your help! Are you interested in adopting this adorable stray? He’s completely house broken, very loving, and definitely low maintenance. Just in case there is more than one interested foster parent, I thought I might make this into a contest, since it’s been a while, hasn’t it? I’m afraid this one will be much harder, but you guys are so smart, I’m going to change the rules a bit: Even if someone nails it, I want everyone to keep guessing, and I’ll put all of the correct answers in a hat and choose the winner at random. You will have until Saturday, September 22, 10 am EST to guess, so, can you tell me what this is…?

You can only make one guess, so make it count! Good luck!

As a vegan and professed lover of fruits and vegetables, there is rarely any sort of produce that I might turn up my nose at- Brussels sprout and beets aside. Funny to think that as a kid, anything green and theoretically edible was the most revolting thing to find on my dinner plate. Yes, I’ve come a long way, because I wouldn’t so much as touch those same harvest gems that I enjoy to no end these days. Of course I still have some reservation when it comes to certain offerings that truly rubbed me the wrong way many years ago, and an unfair bias does still exist against a couple of the most innocuous items found in your standard market, such as pears.

Finding them piled in a heap at the end of the cafeteria’s line up of lackluster dishes, I decided to take a chance and give those otherwise unappetizing fruits another chance. Stealing a few away into my messenger bag, I returned to the privacy of my room to slice into the pale green flesh and see what lay beneath. Small seeds tucked comfortably into the center, like a few small children tucked safely into the covers of their bed, I immediately noticed my attitude towards this edible oddity was quickly shifting to a more positive light. Something about it just seemed so delicate while still remaining strong between my teeth. Unlike the pears of yore, this ripe beauty yielded readily to a firm bite, quickly contrasting from my memory of the rock-solid, stone-like fruits that had been forced upon me. Sweet but in a very modest way, anyone would be hard pressed to say that they didn’t like pears such as this.

Admittedly, these aren’t exactly going to top my list of favorite fruits, as few things could top my affinity for Fuji apples, but I think that pears could at least join the running now.

Considering how many people talk about the dreaded “freshman 15,” you would have to assume that there’s actually good food to be found in college, right? Well, maybe on some campuses, but that’s certainly not the issue here. No matter the time of day, trips to the dining hall prove futile, yielding a wilted salad of pale greens and perhaps a few sad slices of cucumber, but little more. Despite their desire to be vegan-friendly, the dining services are anything but, and I’ve been forced to scavenge for meals elsewhere. Of course, I’m sure it’s been obvious by my lack of food posts that this quest could hardly be considered successful by a long shot. Lacking either ingredients or equipment to cook with, baking has been a pipe dream, since regular cooking has been about as easy as performing brain surgery with a dull sewing needle.

Hungry not only for the finished product but for the process that I find so soothing, the alchemy of turning flour and sugar into delicious works of art, even the most impossible odds couldn’t prevent me from trying to bake for long. Smuggling out some ripe bananas from the cafeteria one day, I realized that I could finally scrape something edible together, provided those unreliable ovens in the dorm would cooperate. Starting with a basic banana muffin recipe from VegWeb, it wasn’t long before the mad baker in me was tinkering around again, not content to leave well enough alone even with the barest minimum of ingredients on hand. Luckily, when I saw that the batter was mixing up into a somewhat dry concrete-like substance, I happened to have a jar of pumpkin butter on hand, and a delicious new recipe was born, just like that.

Rising to the challenge both figuratively and literally, the perfect mountains of batter gave me hope for the dismal dining situation. Sure, banana bread has been done a million times in a million different ways so I could hardly say this is anything to write home about, but after such a severe deficit of baked goods, just one bite made a whole month of miserly meals worth swallowing. With just a bit of ingenuity, patience, and a whole lot of sugar, perhaps this arrangement can still work after all… And considering the note that was left on my door after sharing these around the dorm, it seems that the other girls think so, too.

Banana Pumpkin Spice Muffins

2 Ripe Bananas
1/4 Cup Dark Brown Sugar
1/4 Cup Canola Oil
1 Teaspoon Ground Cinnamon
1/2 Teaspoon Salt
1/4 Cup Whole Wheat Flour
1 Cup All-Purpose Flour
1/2 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
2/3 Cup Pumpkin Butter

Rolled Oats
Cinnamon

*This makes a small batch since I don’t have tons of pans with me, so I got 6 standard muffins and 4 minis, but feel free to double this to make more than a dozen. Also, I can’t say that this oven is completely trust worthy since there’s no internal thermometer, so I would just keep a close eye on your muffins while they bake.

Preheat you oven to 350 degrees and either line a muffin tin with papers or coat it with cooking spray.

Mash your bananas thoroughly and add in the sugar and oil, stirring to combine. Toss in the cinnamon, salt, both flours, baking powder and soda all at once, and mix just enough to moisten all of the dry ingredients, but there’s no need to be too thorough. Finally, add in the pumpkin butter and stir that well, being careful not to over-mix. The resulting batter should be rather thick.

Spoon the batter into your prepared tins, mounding it up generously in the centers. Sprinkle oats and cinnamon on top as desired, and bake for 15 - 25 minutes until golden brown, and a tooth pick inserted into the middle comes out clean. Let cool on a wire rack and enjoy.

What does “real food” mean to me?

Confronted by such a seemingly simple question posed by the Real Food Blog on Yahoo, I found myself at a loss for words. Technically, anything edible could be considered “real” by the fact that it’s physically there, tangible, and therefore part of our reality… But I know in my heart of hearts that it’s not as easy as that. If you had asked me this a week or two ago, I might have hemmed and hawed over the validity of this assumption, and then talked about chemically enhanced and modified food and how they don’t qualify for various reasons… And while this is still true in my eyes, being forced to scrape together the most minimal meals thanks to constraints on budget, time, and availability, “real food” has now taken on new meaning to me. Eating my way through boxes of questionable carbohydrates, the ambiguity of those contents left me hungry- Both physically and mentally- For something of true substance.

When you can look at a cooked or raw dish, any dish, and identify the individual components- That’s real food. If you look into some cold metal can, puzzle over the indistinguishable shapes and smells, well, that’s something else entirely. Even if these ingredients are all natural, vegan, “healthy”… How could it possibly be real if you can’t even figure out it’s true identity? Still, that definition is rather shallow and unsatisfying in my mind. Real food is something that you know where it came from, has a story, has a history, means something to the eater beyond simple sustenance. Anyone can make something borderline edible and take energy from it, live a full and happy life, but to have food that you can enjoy and appreciate, that you can trace back through generations or even just through your own hands and the creativity borne of your own mind… That’s the kind of “real food” that I want to eat. Food doesn’t just happen- It’s a process, and if you remove yourself from that process, then who’s to say that the materials going into your mouth and body truly are what they claim, and can be considered “real”?

That’s what I think.

And maybe I’m not so far from the truth, seeing as the above photo of mine is now featured as Real Food Image of the Week! How exciting!

Oh dear, I seem to have gotten into quite a tangle! More crafty and tasty post will be coming very soon though- As soon as I can get myself out of this mess.

[Pattern from MochiMochiLand]