My mom has always had the ability to seemingly effortlessly whip something crafty together and it always turns out beautiful. She’s especially good at making wreaths and floral/green arrangements so I decided to give it a try myself. Dan and I wandered around a nearby park and walked around the forest edge and found lots of grape and honeysuckle vines, a few pine and holly sprigs, and also gathered some wisteria vines from the backyard. I started out with a hoop that was actually from an old lampshade I took apart a few years ago.
This next step was a terrible idea, but I thought that if I fattened the ring up a bit with newspaper then I’d need less vines to give the wreath some thickness. What I didn’t realize was that all my vines were so thick that they wouldn’t really cover up the newspaper. By the time I realized this I was too far into it, so I just continued and hoped it would be covered enough, which ended up working. Once I used up all of the vines I had gathered, I stuck a few of the greens on one side, salvaged a ribbon and stuck it on the door. I might keep my eye out for some red berries (holly or winterberry) to pop in for some more color.Posted on January 24th, 2012 by Dan
I wanted to title this post, A Loafly Christmas, but I thought it was too lame.
It’s a bit late, but I wanted to share a few presents from my lovely wife. First, one that she out a lot of effort into and handmade all by herself: a bread board. She made it from walnut boards her dad had from a walnut tree that fell on their property years ago. It’s perfect for slicing bread and displaying breads at the table.
My latest ciabatta, thanks to another Christmas gift from Susanna, turned out light and porous. I had heard that you could use unglazed quarry tile instead of an expensive pizza stone and she set off on a wild goose chase to find me some. These are 6×6 inches and fairly inexpensive; I line the middle rack with 6 of them placing free-loaf breads and pizzas right on the super hot tiles.
And while we’re on the subject of Christmas, we made pumpkin butter from our Halloween pumpkins and preserved them for Christmas gifts for pretty much everyone. Susanna made some labels for the top and we put together a label with some suggestions for use.Posted on December 23rd, 2011 by Dan
We had a staff holiday party last week for my work. It was a time to be together, celebrate company and show everyone how delicious vegan food can be! I made three dishes, all of which were a big hit, and were the kind of foods where you don’t think whether or not its vegan.
First up was a quinoa salad was raisins and chickpeas. I adapted the recipe from Martha Stewart, using raisins instead of currants, lemon juice for the orange juice and adding about a cup of chickpeas.
Next is my new favorite ‘go-to’ appetizer: the Raw Tuscan Kale Salad from 101 Cookbooks. I am convinced that this is the best (and possibly only) way to eat kale. I love the super healthiness of this dish, and the lemon and raw garlic give it a little kick of spicy. I simply omit the cheese and bread crumbs and its perfect. Make sure you let the kale sit in the dressing for a few minutes, or overnight, to allow it to soften up.
Finalement, the Cinnamon Chocolate Babka (braided). This vegan version is from VeganDad. Flaky, almost like a chocolate croissant. The cinnamon filling added an extra kick that was delicious.
I would highly recommend using any of these recipes as simple appetizers to your next party.