a hundred you can count on.

Still very little notable activity in the kitchen. I've kept my baking to a minimum since becoming unable to fit in my jeans. However, I vow to make a day trip to Portland before summer is over and will hopefully relish at least a piece of the city's finds.

In the meantime, Hannah of Bittersweet just posted the revised Vegan's Hundred, and I accept her challenge to complete it. As proprietor of this blog, I challenge you to do the same.

So here it is, The Vegan's Hundred complete with a few of my own barely-relevant anecdotes.

1) Copy this list into your own blog, including these instructions.
2) Bold all the items you’ve eaten.
3) Cross out any items that you would never consider eating.
4) Post a comment here once you’ve finished and link your post back to this one.
5) Pass it on!

1. Natto
2. Green Smoothie
3. Tofu Scramble
4. Haggis (I'd eat it, but it seems so vaguely like the original that I wouldn't call it haggis. Not that I have a problem with avoiding the implication that I was eating a stuffed animals' intestine.)
5. Mangosteen
6. Creme brulee
7. Fondue
8. Marmite/Vegemite
9. Borscht
10. Baba ghanoush
11. Nachos
12. Authentic soba noodles
13. PB&J sandwich
4. Aloo gobi
15. Taco from a street cart (If you're ever eating from one of the California Taco wagons we see in Olympia, get the pickled carrots: you might never be able to eat them plain again.)
16. Boba Tea
17. Black truffle
18. Fruit wine made from something other than grapes
19. Gyoza
20. Vanilla ice cream
21. Heirloom tomatoes
22. Fresh wild berries
23. Ceviche
24. Rice and beans
25. Knish
26. Raw scotch bonnet pepper
27. Dulce de leche
28. Caviar (Because the whole connotation just bothers me. I really don't see the appeal in a veganized version either.)
29. Baklava
30. Pate
31. Wasabi peas
32. Chowder in a sourdough bowl
33. Mango lassi
34. Sauerkraut
35. Root beer float
36. Mulled cider
37. Scones with buttery spread and jam
38. Vodka jelly
39. Gumbo
40. Fast food french fries
41. Raw Brownies
42. Fresh Garbanzo Beans
43. Dahl
44. Homemade Soymilk
45. Wine from a bottle worth £60/$120 or more
46. Stroopwafle
47. Samosas
48. Vegetable Sushi
49. Glazed doughnut
50. Seaweed
51. Prickly pear
52. Umeboshi
53. Tofurkey
54. Sheese
55. Cotton candy
56. Gnocchi
57. Piña colada
58. Birch beer (Not a fan.)
59. Scrapple
60. Carob chips
61. S’mores
62. Soy curls
63. Chickpea cutlets
64. Curry
65. Durian
66. Homemade Sausages
67. Churros, elephant ears, or funnel cake
68. Smoked tofu
69. Fried plantain
70. Mochi (A dessert I grew up with, considering my parents grew up in Hawaii and the majority of my family still lives there.)
71. Gazpacho (Isn't that the cold soup? I don't like cold soup. Unless there are many beans in it. And by soup you mean chili.)
72. Warm chocolate chip cookies
73. Absinthe
74. Corn on the cob
75. Whipped cream, straight from the can
76. Pomegranate
77. Fauxstess Cupcake
78. Mashed potatoes with gravy
79. Jerky (All Primal Strip varieties are so bomb, it warrants the almost unforgivable use of the word "bomb.")
80. Croissants
81. French onion soup (I'm not a picky eater, especially not when it comes to soup, but the soggy bread deal is not my thing. And without it, it's just a Toffuti slice floating in some broth with onion chunks.)
82. Savory crepes
83. Tings
84. A meal at Candle 79
85. Moussaka
86. Sprouted grains or seeds (My favorites are buckwheat groats - I think they're the most versatile and tasty plain.)
87. Macaroni and “cheese”
88. Flowers
89. Matzoh ball soup
90. White chocolate
91. Seitan
92. Kimchi
93. Butterscotch chips
94. Yellow watermelon
95. Chili with chocolate
96. Bagel and Tofutti
97. Potato milk
98. Polenta
99. Jamaican Blue Mountain coffee
100. Raw cookie dough

me doy la bienvenida al... BLOGSPOT.

Look, ma, I trekked aalll the way over from my own itsy bitsy domain for... Blogspot.

Why move? Because it was simply a pain to keep up appearances on a domain that I felt no passion for any more. Doing everything myself to maintain something that had little direction and purpose was difficult. Not to say I don't like webdesign, but now is not the time nor place.

In any case, it's summer, and unlike last year I will not be participating in any shows downtown. After five productions over the course of nine months, I'm a little theater-burnt out. After all I have much to be excited about and agonize over next year. You must understand that theater is a constant love-hate relationship that you're just too committed to get out of. The times that you love it are full of passion and wild days, but even in the times of hate you're afraid that you amount to nothing without them and just can't let go.

Dramatic, I know; But it comes with the territory.

So what are my summer plans instead? Likely Portland and LA in August. In the meantime, lots of watching lame-ass I Love the New Millenium (sans the two and a half years we've yet to complete for the decade, VH1) and culinary delights.

What has arisen in the kitchen meanwhilst? Many things, but the last photographically-documented treat was My Sweet Vegan's Cookies 'n' Cream Pound Cake that I made last month. I have had a great deal of difficulty with pound cake the last few times I've tried. I don't know if it's my glass loaf pan or what. Perhaps splitting the batter into two next time? In any case, the latest disaster was I could not, after many toothpick-testing attempts and fifteen minutes extra in the oven, detect any uncooked batter and removed it from the oven. Upon trying to remove it after some cooling, the loaf split in half. So I chopped it up and served it to my castmates anyway, where it was promptly devoured.




an unfortunate accident... in terms of presentation.

In addition, I've been trying to eat more raw meals and finally bought Ani's Raw Food Kitchen by Ani Phyo a few weeks ago. The whole process of raw food is fascinating to me, such as the sprouting of grains and seeds as well as the the use of dehydrators. I love the cooking process too much to currently be a raw foodist, but the idea of more fresh, raw foods is logical. Though the starchiest grain and a pain to rinse, I've been sprouting mostly buckwheat groats, which make a really nice raw pizza crust. Unfortunately the last batch I made went moldy much quicker than previous batches while I was trying a rinsing/storing method that seemed to drain the groats more efficiently.

previous pre-mold sprouting conditions


Oh, and how could I neglect to mention - I currently anxiously await the release of an apparently amazing vegan whipped topping being developed on one hand by Julie Hasson. Stay tuned on that front, for sure.