What We've Been Up To

Finally things have slowed down for a minute and I can write a little bit. Unfortunately I am without recipes for you right now but will be getting back to it soon.

Although Neil and I have been a little under the weather we still have managed to make some yummy dishes which I will post photos of when I get home and upload them to my computer.

I made some roasted root vegetable soup which included kohlrabi, red kuri squash, butternut squash and carrots; this was great and helped us feel somewhat better.

On Saturday we took a morning stroll and stopped in at Coffee Corner and got this amazing (and huge) breakfast which consisted of home fries, bread, and marinated tofu scramble with roasted red peppers, mushrooms and spinach YUMMM!. That night we had some pizza using our dough from our CSA and topped it with sautéed wild mushrooms and teese and some greens tossed with a dijon balsamic dressing. Sunday for lunch we had some tofu with vegetarian oyster sauce (there was more than just that in it I adapted it form a thai recipe I found that was beef with oyster sauce) it was absolutely delicious.

Neil made me the best dinner I have had in awhile the other day it was with soy curls and mixed veggies in a veggie oyster sauce and soy sauce kind of sauce (how many times can I use sauce in this sentence) anyways it was just like take out Chinese and SO yummy.

Last night I used some Brussels sprouts, potatoes, onions and carrots from our CSA and made a yummy hash which we had with veggie burgers and green beans.

Well back to work, I will update the blog with photos and recipes ASAP!

Finally Married!

So after a year of planning all the details of our wedding it finally happened on May 31st, 2008. We were lucky enough to have 100 or so friends and family join us from all over the States and Canada to celebrate our special day. Our ceremony was held in the rain under a pavilion at the Belvidere Ball Park and our reception at the VFW in Hyde Park, VT
Our wedding was catered by Tasty Persuasions out of Grand Isle, Vermont and Tina the caterer did an amazing job with all of our food.
The menu included (all vegan):
Appetizers:
• Stuffed Mushrooms (amazing)
• Ranch Dip and Veggies
• Hummus and Pita Chips
• Bruschetta
• Potato Skins
Entrees:
• Tempeh and Veggie Kabobs
• Green Salad with Balsamic Dressing
• Rolls and Earth Balance
• Seasoned Green Beans
• Pasta with Ratatouille
• Roasted Potatoes

For desert we had lemon and carrot cake cupcakes and a small Chocolate Raspberry cake (both Vegan) that were baked and decorated by my Aunt Betty as a wedding gift.

All Photos by Dona Davis