Where does the time go? Since I last blogged, I started a new job at a new coop (love it!), hosted a dinner party for 22 people in my 1+ bedroom apartment, I went to San Diego for a wedding and family/friend visits, and then fall weather happened overnight.
Wait! What? A dinner party for 22 people you say? It’s true, and the shoddily-photographed evidence (apart from any diner photos, as they were just TOO terrible to share) is here. We (two friends and I) served a five-course vegan feast complete with pre-dinner sangria, and wine, beer, and lemon verbena-cucumber water. Our guests dined on whole-grain miche crostini with truffled cashew cheese, balsamic fig spread, and fresh basil; a creamy Italian herbed carrot soup with toasted almonds; quinoa with heirloom tomato basil salad and balsamic reduction; a summer risotto featuring loads of fresh herbs, homemade veggie stock and local carrots (including purple!), served with more herbs, carrot ribbons, and balsamic reduction; and finally, a lemony chocolate avocado tart with vanilla lemon coconut cream in a toasted nut crust AND a scoop of coconut-based vanilla-basil ice cream with balsamic-marinated strawberries. Was it delicious? You betcha.
I also got the chance to take a whirlwind trip to San Diego for a friend’s wedding, and I made good use of my time shopping and eating at People’s Coop, which is probably my favorite coop EVER, and going out to eat at various restaurants about town, like Pizza Fusion. There I had a delicious gluten-free thin crust pizza with arugula, portabella mushrooms, artichoke hearts, and garlic. It was a lovely, if brief, little visit to the city I used to call home.
But I’m really happy to be home in Minnesota again. It’s really where my heart is. And with the weather rapidly changing and the colorful leaves soon to come, I’m getting really excited for my first favorite season (the second being spring). Scarves and sweaters and long socks, and apples and root vegetables and toasty ovens, hooray! My new baking job has afforded me, among other things, a lot of inspiration and thinking time for what I’d like to bake, things I’d like to put in zines, stuff I want to blog. So it’s happening, and it will be delicious.