Here I am, enjoying my last week in Richmond. I’ve been busy making plans so I can see all my dear friends before I leave, and crossing off my bucket-list of things to experience in Richmond. I’m also looking forward to being reunited with my mother (hasn’t been that long since I last saw her, but still…), my best friend, and the beach. I’m just imagining myself basking in the sun, eating papaya from the backyard, while ohhh yes figuring out the beginning of this new part of my life–after college.
I finally opened up my box of Amy’s Roasted Vegetable, no-cheese pizza. After hearing so many great things about it, I bought it so I could have it when I didn’t have time to cook. Well, since I cooked a lot in batches this past school year that time never came around. So I just had it when one day I was in the mood for pizza. So what’d I think? It was surprisingly and fortunately yummy!
If you don’t remember I don’t blame you. That venture stopped almost a year ago since I didn’t have a car anymore. Good cheese can be expensive, but luckily Trader Joe’s made it affordable. So no car meant no more trips to Trader Joe’s. No Trader Joe’s meant less thoughts about trying new cheeses. Since my step-dad has been in town though, on the weekends we’ve been going there and I picked up a block of Idiazabal cheese. It’s made from sheep’s milk, and has that savory nutty flavor that I taste in most Spanish cheeses. I baked it over Amy’s cheese-less pizza… making it no longer cheese-less, but even tastier.
I thought I’d sneak in a picture of something random I ate.
I had brussels sprouts and mushrooms on hand so when I stumbled upon this recipe for ‘Brussels Sprouts with Shallots and Wild Mushrooms‘ I made it right away! This is great for a side dish.
The exterior and interior of this place are really something to marvel at.
Let’s rewind to while my mom was visiting. I had bought some turnips when I was out grocery shopping for her stay. I don’t think I’ve actually cooked turnips before so I looked up some recipes I thought may taste good.
Turnips taste like a slightly bitter potato, so I also made a turnip mash.
Did you know that turnip lanterns are an old tradition? “Since inaugural Halloween festivals in Ireland and Scotland, turnips (rutabaga) have been carved out and used as candle lanterns. At Samhain, candle lanterns carved from turnips — samhnag — were part of the traditional Celtic festival. Large turnips were hollowed out, carved with faces and placed in windows, used to ward off harmful spirits. At Halloween in Scotland in 1895, masqueraders in disguise carried lanterns made out of scooped out turnips.”
I pretty much followed this recipe for Raw Vegan Waldorf Salad with Apple Chia Dressing, except I didn’t have dried cranberries on hand so I used raisins instead. This satisfied my need for something cooling in such a delicious way.
Well, I got to making pancakes with chocolate chips this time to go with local fresh strawberries, although this time I didn’t make the batter into one big omelet.
These were a hit, and were served with a yummy blueberry pomegranate ice cream from a local creamery.
I had leftover coconut cream so I thought these cookies would be a great way to use up the cream. I don’t bake oftehn since I’m a small crowd, but when there’s a larger crowd I pull out the recipes I’ve been wanting to try. Baking is something that brings a lot of happiness to my heart because of how easy it is to share. And when you’re sharing something yummy then the love you give gets sent right back to you!
Would you consider yourself more of a baker or a cook? And what do you love about them?