Quinoa Burger

This was my first foray into homemade veggie burgers.  The best part is that the ingredients are all the kinds of things I usually have on hand.  In fact, already having all the ingredients, (or a reasonable substitute), was the deciding factor in choosing this recipe!  A problem I encountered with this recipe was that the patties didn't hold together well and started cracking and breaking up.  Even so, I will probably make them again because they are really thick, hearty, filling burgers.

Pesto

I found vegetarian parmesan cheese at Trader Joe's (score!) and decided to use it in my old favorite pesto recipe.  In case you're wondering what I mean by vegetarian parmesan cheese, this particular brand does not contain animal rennet, an ingredient sometimes concealed with the vague term, "enzymes."  Explicitly vegetarian cheeses are actually tough to find at the grocery store, but apparently Trader Joe's has a few varieties. And now I had my first bag of vegetarian parmesan cheese all ready to become pesto!

Grilled Cheese Sandwich

Well, I still have a lot of brioche to use up, so I tried it on a grilled cheese sandwich.

Pistachio Banana Ice Cream

Ice cream is the worst for lactose intolerance.  Because of this, I had come to resent ice cream's siren song of deliciousness and to look upon every frozen dessert with an eye of suspicion.  But recently I ventured back into the world of frozen desserts to try frozen bananas.  The verdict?  Frozen bananas are a decidedly non-evil ice cream substitute.

Best Brilliant Breakfast French Toast

A best kind of french toast exists.  It's made from thick bread slices, with golden lightly crisped outsides and soft fluffy centers.  Many other kinds of french toast also exist, perhaps only so we can build character enduring a thousand small disappointments.  It's time to get to the bottom of this persistent food mystery and separate the good from the not-nice-toast.

Brioche

I learned about brioche in my search for the perfect bread for making french toast.  I had no familiarity with brioche and no idea of what to expect.  I tried a couple of recipes and was happy with this brioche recipe.  It

Welcome

Welcome to my food blog.  Now, just to be clear, I don't pretend to have any cooking skillz.  Not even skills.  My interest has always resided less in the cooking of food and more in the eating of food.  This worked fine in the past.  There were plenty of restaurants and frozen food manufacturers to do the cooking for me.  But as I became more concerned about nutrition and food intolerances, prepared foods became increasingly problematic.

And then I went and became a vegetarian.

And thus the sun set on the era of convenience foods and dawned on the era of the custom menu.