Having the day off thanks to Frankenstorm means making supplies for emergency preparedness. Spicy tequila (infused with red chilies), pasta sauce (Roma tomatoes, basil, oregano, garlic, olive oil, red chilies, salt and pepper), and face meltingly hot hot sauce (habanero, red chilies, vinegar, sugar, garlic, salt). All made with stuff from Mary’s or our garden. Yum!
Baked some rosemary wheat beer bread for a vegan Thanksgiving WITH the Turkeys (we feed them, instead of eat them) at Poplar Springs Animal Sanctuary. The recipe’s from this blog, and I swapped olive oil for the butter and added chopped rosemary. Yum!
Friday is the best. No work, loads of sunshine, and a pot of french press coffee.