seasonal plant-based recipes
Anyone else starting to crave bright and fresh flavors? I scored some blood oranges last week and put them to work in a glaze for some tasty scones. If the amazing combination of flavors don’t get you out of a winter funk, then maybe orange flecked bright pink glaze will! Head on over to the Vegan Housewives blog for the full recipe! Oh, and here’s some pictures in case you needed a little encouragement 🙂
I’m another year older and I can’t help but sit here and wonder where the time has gone. It doesn’t seem right to be celebrating my 28th birthday already. Time is one thing I will never understand and never be able to beat.
I decided to go the mini route this year and make a small 3-inch tiered cake. In years past I’m always left with a bunch of cake, which seems awesome at first, but then it quickly becomes a bad idea when I’m justifying to myself why it’s okay to eat it for breakfast. Plus, I can never eat it fast enough before it starts to dry out. So, mini cake = problem solved.
I originally was going to take only a couple of photos so I could get back to more important birthday activities like watching Wes Anderson movies, looking through a new baking book, and sipping hot tea. But, I took about a million so I’ll let them take it from here…
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