I'm Hungry!!!

Two of my buddies and I have tipped the scales again and have vowed to get back on track tomorrow. Actually, yesterday! This is not like my hefty blogs of yore, (remember that pissy nurse who weighed me last year?). Remember when that nasty ass nurse told me my bra was too tight...? That a too tight bra can cause back problems. Well that's not going to happen this time. I've stopped a bit before the booby trap snapped. I've also gotten more sane about food and brassieres. If I can spend money on food, (or in my case eat the remainders and profits of someone's order), I can afford a well made bra. I can also afford to purchase Isa Chandra Moscowitz',

"Appetite For Reduction"...Wonder if I can get it at a reduced price. I really wanna try it. I think we had our last hurrah this weekend.

It started off innocently. Yep Mo and I were going to split this portabello sandwich with yummy 1000 Island, (made with vegennaise, pickle relish and vegan BBQ sauce).We thought of making a lightweight vegan antipasto. Mo is some dicer/sous chef.

Instead we wound up with pounds of potato salad, (say that three times fast). Recipe coming soon.



Later that weekend we just had to down some Mexican Wedding Cookies we were making for a friend's surprise package. The recipe can be found in Colleen Patrick-Goudreau's "The Joy Of Vegan Baking". They are delish. A little too delish!

And these foods were all just the tip of the iceberg. And I'm not talking iceberg lettuce.

There's been a food fest all weekend. Hey don't worry. We can still eat great here at Veganville even though me and the home girls have to lose a few pounds. I'll be back with that kick ass potato salad recipe, right after I have my dinner of wilted watercress and boiled lemon.

That Potato is Loaded

For some doggone reason I thought the V-Day rush would be over before V-Day. Bahahaha.  NO not another pink frosting! To counteract the pink and red sprinkly stuff this week we whipped up some kick ass caramel sauce. This caramel is so versatile that it can top vegan ice creams, be swirled into frostings, top apples, whatever your little vegan heart can dream up. We had it over some spiced apples with a dollop of vanilla soy yogurt. I've been experimenting with so much of this gooey sauce that maybe I should move to Carmel, California. Actually, I'm in sugar shock right now and wrote this blog in less than 10 seconds. I will have to go on a detoxifying diet tomorrow. I will not approach the scale 'til Monday...because I also ate this.

And this potato was so loaded it got stopped by a cop. Yuk! Yuk. Beep Beep.

Caramel Sauce
1 Cup of Earth Balance
1/2 C Organic Brown sugar
1/2 C Corn Syrup
1/2 tsp Baking soda
1/4 tsp Sea salt

Melt 1 cup of Earth Balance in heavy saucepan. Add brown sugar and corn syrup. Stir constantly, bring to slow boil and then down to a simmer. Stir in baking soda and remove from heat, but keep stirring until, (it'll foam up-it's supposed to), it's the consistency you want. Don't worry that pretty head of yours if you want it thick just keep that wooden spoon moving!

I'll be back with the loaded potato recipe as soon as the potato gets out of jail.