Want a healthy, vegan alternative to nacho cheese dip? This recipe is what you are looking for! Though not required, I like the cooked version better than the uncooked.
Meg celebrated her first decade on Saturday. She spent to day with one of her quarantine friends Jana. We started off with American pancakes for breakfast, pizza rolls for lunch, and then green mac & cheese for dinner. They also enjoyed the nice weather by playing in the park. Clare spent much of the day constructing the Minecraft themed cake. We sang happy birthday at 17:27, exactly 10 years after Meg took her first breath (9:27 Colorado time).
On Sunday Meg spent most of the day playing Minecraft, which was one of her birthday presents.
Spencer had a great weekend in low key COVID style celebration. Spencer got to celebrate with his friend Andre IRL and other friends met him online. He enjoyed his presents: video games, a capture card for streaming, card games, Oreo ice cream cake, and a football.
Later on Sunday his friend Ella came over. She got him the card game Skyjo, which we have all been enjoying.
Will this coming year be the year he gets taller than mom? Let’s find out!
Today I made two different vegetable purée soups: carrot fennel and pea sage butter and served them together in the same bowl.
Speaking of good combinations, Spencer brought flowers to a Valentine.
This weekend has been a mix of unpleasant weather: freezing rain, sleet, snow, and now the pretty but bone chilling frozen fog. Thank goodness for our warm, dry apartment.
We woke up to a world covered in snow. This is probably the biggest snow we have gotten while living in Würselen. The kids made a snowman. Rob brought down a carrot and sticks to decorate their creation. Clare took pictures and make soup and cocoa.
Meg and Rob got tulips and are taking up backgammon to alleviate the COVID lockdown blues. I’ve been playing Pokémon go to get outside occasionally. We are finding joy where we can.
I had to test this recipe a few times before publication 😉 Being homebound for the COVID-19 is a fine time to bake, if you can find the ingredients. Meg has been super productive and today one of the things she set her sights on Brownies.
Thanks to Melanie for introducing these drops of deliciousness into our lives over a decade ago. This recipe is adapted from the Moosewood Restaurant New Classics cookbook, but they use margarine to make this recipe vegan and Clare likes butter.
1/4 cup/ 55g butter
1 1/2 cup white flour
1/2 cup cornmeal
2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
2 tblsp. brown sugar packed
1/2 c. pumpkin puree (not sweetened)
180 mL (3/4 c. plus 2 tblsp.) apple cider or juice
Preheat oven to 425 F (220 C).
Cut butter into small pieces and place in a medium bowl.
Sift in the flour, cornmeal, baking powder, baking soda, and salt. Add the brown sugar and mix until lump free.
In another bowl, combine pumpkin puree and cider/juice.
Pour pumpkin purée mixture into flour mixture and stir briefly just until well blended.
Put parchment paper on baking sheet and
drop biscuits by 1/4 cups onto baking sheet.
Bake for about 20 minutes until puffed and very slightly brown around the edges.
Our family enjoys these biscuits alone, or with cream cheese and/or apple sauce.
On our walk today, we got up close and personal with two festive plants. Mistletoe is actually a parasitic plant with poisonous berries. It forms balls in the tree branches. Now is a good time to cut them out of trees because they are highly visible without the leaves. Holly is both a bush and a tree, with pretty silver bark. Only the female holly plant produces berries.