Recipe Round-Up: Chloe's Vegan Desserts

Finishing off my current round-up of Chloe's Vegan Desserts (by Chloe Coscarelli) with another little post. See previous things I've made from this book here.

Peach Cobbler: I made this last summer when peaches were in their peak season! A full recipe made four serves (rather than six like it says, but I guess it depends how hungry you are) with ice cream. The filling gets a great caramelised peach flavour, and the cobbler dough on tip is not too sweet.
Rating: :)



Rosemary Ice Cream with Blueberry Sauce: A game changer has arrived in the form of the Flora Professional Plant Cream. It is so thick and creamy, and it makes a perfect substitute for the coconut milk so often called for in vegan ice cream recipes. It also has a neutral flavour, which I think allowed the rosemary to really shine here. The coconut milk would have overpowered. And that would be a shame, because the rosemary flavour is exceptional! The blueberry sauce is also very easy to make (using frozen blueberries as well), and goes wonderfully with it.
Rating: :D



Pistachio Pots de Creme: This is a wonderfully rich dessert, that is very easy to make! Homemade pistachio milk (essentially water and pistachios blended) is added to chocolate and whisked to make something absolutely delicious. It is incredibly thick, but it sets up very fast so pour quickly! You can see I was a bit slow so mine don't have a nice smooth top. But however they look, these are great.
Rating: :D



Chocolate Raspberry Shake: I made a half batch of this, which gave one regular sized glass. It says it makes two servings, but it you wanted it in a big fancy milkshake glass it would be a bit small. This is made of raspberries, chocolate ice cream, and a bit of oat milk. I had to add a but of extra as it was too thick to pour out of the blender otherwise! But not too much extra because I still wanted it to be thicc.
Rating: :)



Peanut Butter Chocolate Chip Milkshake: I made a half serve of this and as you can see it definitely made enough for one big glass! I used some homemade vanilla ice cream for this. It has ice in it, which I normally leave out, but I am glad I added it because without the ice I think it would have been too rich. I topped this with some whipped rice cream from a spray bottle, some cocoa nibs, and some crushed peanuts for extra fun.
Rating: :)



Cute Kitty Photo of the Post



Look at these tiny little bottle babies. So smol. So snug.

Recipe Round-Up: Chloe's Vegan Desserts

Dipping my toe back into recipe round-ups, but keeping things fairly short to get started. Chloe's Vegan Desserts, by Chloe Coscarelli, is a great book filled with desserts for any occasion. Even breakfast! This book isn't in regular rotation, but it is something I will reach for if I have a bake sale or a birthday coming up. You can see what else I have made from this book here.

Lemon Poppy Seed Muffins: This is a classic combination, and these have a lovely flavour! Chloe uses coconut milk in a lot of her recipes, I just used oat milk for this. I needed to bake them a little bit longer and hotter that the recipe said, but my oven can be annoying like that. I skipped the glaze, because I am not a glaze fan, and these were just perfect without it.
Rating: :)



Blondies: These are a fun take on blondies, with some cinnamon and option rum giving a lovely flavour. I used 1/2 tsp of rum extract instead of the 1 tablespoon of rum, which gave a nice flavour that wasn't overpowerin. These are quite thin, but have great puffy and crunchy edges! I used pecans rather than walnuts in them, as well as the chocolate chips.
Rating: :)



Brownies: These brownies use melted chocolate chips in the batter, which is the correct way to make brownies. If they just have coco powder, they are really just a cake. As you can see, these brownies are perfectly dense and fudgy! I made a half batch of these in a 20 x 20 cm baking pan, and reduced the baking time to 30 minutes. I also skipped the nuts.
Rating: :)



Double Crust Fudge Bars: These look like they take a bit of effort, but are actually super easy! You use your food processor to make the shortbread crust, and then the filling is made on the stove with a bit of stiring. Most of the crust is pressed into the base, then the filling poured on top, then the rest of the crust spinrkled over. I had to bake mine for an extra 10 minutes to get the cookie top brown enough. These are very rich, but not too sweet, and a great addition to bake sales, parties, or just for fun.


Mojito Chocolate Chip Cookies: Lime and chocolate might not be a flavour combination you immediately think of, but these are great. The recipe says it makes forty-six 2.5 inch cookies - that's a lot of cookies! I was making these for a bake sale, so I used my ice cream scoop to get 20 nice big cookies, and I baked them for an extra 10 minutes. These cookies also call for rum, but I used 1/2 the amount of rum extract and made up the rest with some soy milk. They are topped off with a lovely lime sugar, says it is optional but I highly recommend.
Rating: :)



Cute Kitty Photo of the Post



Mirabelle and Eloise sniffing on my bed. As you can see, Eloise is already making a little hiss. It can sometimes be a bit rocky between these two, but we persevere!

Granola Round-Up

How about another crunchy granola round-up. It's been a while since I've made any, I've been leaning towards the much easier option of buying some, but here are some really fun flavours I made last year. Pretty much all of these were served over some sort of soy, almond, or cashew yoghurt and sometimes I added fresh fruit if I had some around.

Pecan-Sweet Potato Granola from Sweet Potato Soul by Jenne Claiborne: This granola is delicious! Though the sweet potato flavour in it, coming from grated sweet potato, is fairly subtle. It has both brown sugar and maple syrup in it, putting it on the sweeter side of granolas, but it has a bunch of cinnamon to make it warming and welcoming. I found out as I was making it that I didn't have quite enough pecans for the recipe, so I topped it up with some pepitas.
Rating: :D



Homemade Granola from Chloe's Vegan Desserts by Chloe Coscarelli: This is in the dessert for breakfast chapter, but even with a hefty amount of maple syrup is more a traditional granola rather than anything particularly desserty. I have seen recipes for ones with chocolate chips and marshmallows in other places! But this recipe is super easy, can be scaled up or down, and tastes great. As well as oats it has almonds cinnamon. It called for raisins as the fruit, but I don't love raisins so I used a mix of sultanans and cranberries instead.
Rating: :)



Stove Top Granola from Forks Over Knives The Cookbook by Del Sroufe: I hadn't made granola not in the oven before. This method was easy, however it didn't crisp up the way it does in the oven and while it was yummy, it was also very sticky! It uses date molasses as the sweetener and binder here, which was lovely and not too sweet. Surprising, given how sweet dates themselves are! I used a blend of mixed fruit (like for Christmas cakes) and cranberries. I made 1/3 of a recipe for 3 serves.
Rating: :)



Chai-Spiced Almond Granola from The Easy Vegan Cookbook by Kathy Hester: This granola uses a lovely mix of spices to give it a warming glow. It uses a combination of flax-seed mixed with water and oil to bind it together. They call for coconut oil, gross, I used canola oil instead. The mix of the spices and crunchy almonds makes it a lovely way to start the day.
Rating: :)



Sesame-Apricot Granola from Vegan Bowl Attack by Jackie Sobon: I just realised this is a recipe from a bowl cookbook but it is the only one I photographed not in a bowl! Ha. This is a really nice combination, with a mix of oats, buckwheat, coconut flakes, almonds, apricots, and seeds (including sesame seeds and chia seeds... I could do without the latter in there, they were weird). All coated in a tahini mixture. I had to add a smidge of hot water to my tahini mix to get it thin enough to be able to stir through and coat everything. I also had to bake it for slightly longer in my oven. It came out in wonderful crunchy crumbles! I made a whole recipe, which said it served 6 but really makes 3 generous serves.
Rating: :)



Homemade Hippie Cereal from Minimalist Baker's Everyday Cooking by Dana Shultz: This is a combination of granola mixed with puffed rice cereal. The granola part is gluten free, so no oats. It is all based on a mix of nuts (I used almonds and pecans) and seeds... including chia seeds again. I just really only like them under specific circumstances. I also added some raw sunflower seeds to the first baking stage, rather than adding rosated ones later on. It also has dried blueberries, and I added extra cinnamon as well. Confession time: I forgot to set a timer for this after I put it in my oven, so it baked for however long it took for the lovely smell to remind me that I had something in there! But it all worked out well. Once cooled, you mix it with the rice cereal. It is pretty fun to eat!
Rating: :)



Crunchy Citrus Toasted Granola from Cooking With Kindness (Edgar's Mission): A bright and tangy take on granola, using orange, lemon, and lime zest in mix. I made a half recipe for this, and used a blend of rolled oats and rolled rye. It also has coconut flakes, almonds, pumpkin seeds, sesame seeds, dried dates, and dried apricots. I left out a the linseeds (aka flaxseeds) and the dried figs (I don't like figs), and I used canola oil instead of coconut. Served with some orange segments, it was a refreshing start to the day.
Rating: :)

2018 Parental Birthdays

I love cooking for people, so every year I make a special feast for my parents on their birthdays (as well as Mother's and Father's Day, which you can see here).

Dad's Birthday (Mini Viva Vegan Recipe Round-Up by Terry Hope Romero):

My Dad is a big fan of Indian food, which is normally the theme of his special dinners. But this year he felt like a change. Chinese for Father's Day, and Latin Food for his birthday. I turned to Viva Vegan for all the recipes, which is a great cookbook that I don't use nearly enough.

Steamed Red Seitan: The first step was to make some lovely, flavoured seitan. This recipe was so easy, and turned out very well. The dough itself was quite wet, which worried be a little, but it firmed up beautifully when steamed. I used garlic powder in the dry mix, rather than fresh garlic in the wet mix, just for ease. The recipe I was making only needed half a recipe of the seitan, so I have frozen the other half for future use.
Rating: :)



Seitan Saltado (Peruvian Seitan and Potato Stir-Fry): My dad loves seitan, which is why I picked a seitan-based recipe. This recipe involves mixing a stir-fry of seitan and veggies with baked french fries, and is a great combination of flavours and textures. I only used half the amount of potato to make the fries, which was the right amount for us. The seitan is marinated briefly, and once again I used garlic powder instead of fresh garlic. You mix the fries in at the end, and want to serve this ASAP so things don't get too soggy.
Rating: :)



Pan-Grilled Vegetables in Chile-Lime Beer: This is super easy to make. A marinade of Mexican beer, lime, garlic, and paprika (which I used in place of chile powder, so they aren't really in chile-lime beer). I used a mix of green zucchini and asparagus for my vegetables.
Rating: :)



These two recipes were suggested to be served together in the menu section of the book, and it was a nice combination. Along with some white rice as well.



Chocolate Orange Spice Cake with Dulce De Batata: In the full recipe, this cake is four layers - two baked cakes cut in half. I decided to halve the recipe, but the single cake that came out was so thin and moist I knew it would be problematic to cut. So I made another cake, essentially the full cake recipe, but only served it as two layers. I had a half recipe of the dulce de batata, which is a delicious sweet potato sweet mash, to fill the cake. The cake has orange juice, orange extract, and a mix of spices. I couldn't taste the orange flavour very strongly, but the spices came through well.
Rating: :)



Mum's Birthday

Mum's birthday recipes came from a mix of different books.

Bacon-Wrapped Water Chestnuts from Hearty Vegan Meals for Monster Appetites by Celine Steen and Joni Marie Newman: I wasn't the biggest fan of these, but my mum really liked them. The bacon recipe in the book is a blend of pureed TVP and gluten flour, and I found it a very springy dough almost impossible to roll out the way the recipe implied it should. I ended up just kind of wrapping it around the water chestnuts the best I could. I also found the seitan bacon a bit smooshy. They are quite smoky in flavour, so the suggestion of dipping in maple syrup was very good.
Rating: :|



Deconstructed Bahn Mi Salad from Quick-Fix Vegan by Robin Robertson: I had made this salad a few weeks before my mum's birthday, and she loved it so much she requested it again. As written, it is a mix of sauteed seitan or tofu on a salad of cabbage, carrot, cucumber, and coriander. I skipped the first step by using a packet of Soyco Japanese Flavoured Tofu, and I also subbed out the cabbage for baby cos. Too much raw cabbage is not great for my tummy. I also skipped the scallions, as raw onion is also not the best. The salad is dressed with a hoisin-based dressing (I left out the sritacha and instead let people drizzle that on top as well if they wanted some heat), and surrounded by toasted baguette slices spread with mayo. It is so refreshing and delicious.
Rating: :D



Brooklyn Blackout Cake: This cake isn't the prettiest, but it was fun to make. Two chocolate cakes are baked, then cut in half (unlike the cake I made for my dad, they were high enough to do this with). Three layers become the layers of the cake, the fourth is crumbled in the food processor. The three layers and then filled, and then everything is covered, in a chocolate pudding before the reserved cake crumbs and pressed all over the outside. For the pudding, I used a mix of light coconut milk and soy cream, rather than all coconut milk. I also baked the cakes in two 8 inch pans, rather than 9 inch pans, which needed an extra 10 minutes to bake through. I took the option for using cold water in the cake mix, rather than cold coffee, as I don't do caffeine. As you can see, my end appearance was a bit on the lumpy side, but it tasted good!





Cute Kitty Photo of the Post



A rare photo of the chair cave dwelling Dim Sim.

Dinners for Dad (Birthday 2016 and 2014)

I shared what I had made for my mum last year in a previous post, but what about my dad? I already shared the meal I made for Father's Day last year, it was the Indian Menu from 1000 Vegan Recipes and you can see my write up here. But he also had a birthday! My Dad loves Indian, so almost all his meals seem to have some sort of Indian component to them. Sometimes, I will make a specific menu from a book (like this), and other times I will mix and match from different books.

Last year, I picked a couple of different recipes.

Indian-Spiced Tomato Soup with Curry Cashew Savoury Granola from Oatrageous Oatmeals by Kathy Hester: The soup recipe says it serves four, but made three small starter size serves. It is made creamy by the addition of oats, and has a lovely spiced flavour. But be careful as it did start to burn on the bottom of the pan as I was simmering, so make sure to stir those oats occasionally! The addition of the granola was great. I only made a half batch, which gave me just over a cup. I used sultanas as I did not have any golden raisins. As well as being nice as a soup topping, it is also very snackable.
Rating: Soup :), Granola :)



Kofta Curry from Vegan Without Borders by Robin Robertson: Koftas are pretty fun, though these were very fragile. You need to be especially careful with the peas, as they did tend to make it falla part a little. But treat them with care, and you will be rewarded. The tomato and coconut spiced gravy is very nice. Served with rice and spinach.
Rating: :)



Coconut Sambal: This is quite tart, but makes a nice topping. I used dried coconut flakes (rather than grated fresh coconut) and some light coconut milk.
Rating: :)



German Chocolate Cake from Chloe's Vegan Desserts by Chloe Coscarelli: A very non-Indian cake. This cake is the reason why I scale everything down to just one layer these days. This two layer cake, stuffed with coconut pecan frosting, was HUGE. Far too big for three people to work their way through. It was a bit too sweet for me all up, but my parents loved it. I did need to bake things for about 25 extra minutes. I also added a bit of chocolate extract to the batter, and used a mix of coconut and oat milk for the liquid. Definitely could just have done with a single layer!
Rating: :| for me (due to sweetness), but :) from my parents



So that was last year, which I then realised was very similar to his birthday dinner from two years earlier. I realised that I had already shared the cream of mushroom soup I made in this post, but hadn't put up the rest yet.

Chandra Malai Kofta from Isa Does It by Isa Chandra Moskowitz: Having some deja vu? This recipe is similar, though the sauce has cashews as well as coconut milk and tomatoes in it, and was a lot saucier as well. The koftas themselves were very cute. There was a lot of sauce, which was perfect to serve over basmati rice and some broccoli as well.
Rating: :)



Just Chocolate Cake with Gooey Ganache from Isa Does It by Isa Chandra Moskowitz: This is a basic chocolate cake recipe, nothing fancy, using standard cake ingredients. It was a lovely chocolate cake, though was quite soft. I only made a half recipe of the ganache, which I found to be just enough for one cake. Classic chocolate cake goodness.
Rating: :)



Cute Kitty Photo of the Post



This little cutie is one of our adoption kittens. His name is Hobbes!

Meals for Mum (Mother's Day and Mum's birthday 2016)

I'm a little behind in sharing specials meals that I made for special people. In this post, it will be about the meals I made for my mum last year for mothers day and also for her birthday.

First up, Mother's Day! This was a pretty fun meal. Mum loves baked beans, so I knew from the moment I saw the main recipe that I was going to make it for her sometime. She also requested a chocolate lava cake, which led to some fun times in the kitchen. Here's what we had!

Open Sesame Dressing from Blissful Bites: I made a half batch of this creamy dressing, and served it as a dip. It strangely calls for arrowroot, even though you don't heat anything to thicken it, so I just left that out. I served this with some Beanfields BBQ chips and some carrot and celery sticks.
Rating: :)



Maple-Baked Beans & Cornbread Casserole from But I Could Never Go Vegan: Unfortunately, the ratios for this seemed to be a bit out. I ended up with a very thick cornbread layer on top of an almost minimal layer of beans. I would consider making it in a smaller dish with only half the amount of cornbread for a better ratio. That is nothing against the cornbread though, it was a lovely light and fluffy one (I used a blend of half whole spelt and half AP flour in place of the whole wheat pastry flour). Also, this claims to serve 12 to 14, but really it serves about 6.
Rating: :)





Chocolate Molten Lava Cakes with Raspberry Sauce from Chloe's Kitchen: Thankfully these tasted good, because they did not hold their shapes once they plopped out of their molds. Also, it was hard to unmold, because everything was very hot and it was hard to get a good grip with oven mitts on. And then they just kind of collapsed on themselves, though didn't actually split. The chocolate chips also kind of spread a bit with baking, so they had more of a centre ooze than a lava flow. But the good thing is, they tasted great! The recipe says to store the raspberry sauce in the fridge once made, but mine set up like a gel when I did that and I had to reheat it again.
Rating: :)



Her birthday is later in the year, and this year we had my brother home from the UK as well! She requested a fairly light dinner, with cake of course.

Edamame-Mint Hummus from The Superfun Times Vegan Holiday Cookbook: I made a half recipe of this refreshing dip, which gave me about 1.5 cups (the recipe says a whole batch makes 4 cups, so mine came out a bit under expected). This dip is lovely, creamy and fresh, plus very pretty. I left out the chile flakes, and added a bit of extra mint. It says to serve with pita points, but I served it with cucumber slices and it was just delightful.
Rating: :)



Miso-Glazed Eggplant from Chloe's Kitchen: This interpretation of nasu dengaku is a little on the sweet side, but still very pleasant. I used 5 eggplants to get the one and a half pounds (the recipe saus 3 will give you this), and I doubled the sauce because Mum likes a lot of sauce. We had these with sushi rice, baby spinach, and broccoli.
Rating: :)





Dark Chocolate Fudge Cake with Fudge Frosting from Chloe's Vegan Desserts: This is meant to be a double layer cake, but I just made it as one layer for a more manageable amount (this is a lesson we learned during with my Dad's birthday cake... that story to come in a later post). The cake has coffee in it, but as I am not a caffeine person (or a coffee taste person) I used some weak decaf, and I also added 1/2 tsp of chocolate extract. The cake was good, I liked it. The problem was that the frosting was just way too sweet for me. It has melted chocolated in it, and I used 70%, so a darker chocolate may help with that, but there is so much icing sugar in it. Not for me. However, my mum loved it. So if you like icing, you'll be right. You do need to let the frosting set a little bit before putting it on the cake, or it is too oozy (the recipe says to apply immediately before it sets at all).
Rating: :)



Cute Kitty Photo of the Post



Mum used to love giving Sahara her bear hugging cuddle walks, and Sahara was a big fan of it as well. Miss those walks with her.

Animal Lib QLD Bake Sale at The Green Edge

On Sunday I organised another bake sale for Animal Lib QLD, held once again at The Green Edge. This time we had several volunteers baking for us as well, which was wonderful! Of course, I baked a lot of things as well because I am a panic bake sale baker.

Because I live on the edge, I make a lot of new and never before made recipes for the bake sale. So here's the new things I tried.

Gluten-Free Blueberry Muffins from Keep It Vegan by Aine Carlin: I made a double batch of these (a single batch makes six) for the GF table. These large muffins are based on chickpea flour, ground almonds and desiccated coconut and are sweetened with a lot of maple syrup (making them a bit more expensive to make than I realised). They are also loaded up with blueberries. Aine recommends leaving them at least a day before eating. They were lovely. Very moist, so many blueberries. I used the applesauce option instead of banana for them. I also needed to bake for an extra 20 minutes.
Rating: :)



Rum and Raisin Gluten-Freedom Cupcakes from Vegan Cupcakes Take Over The World by Isa Chandra Moskowitz and Terry Hope Romero: Another GF offering. I used the Chocolate GF Cupcake from VCTOTW as my base, but the rum and raisin was my own inspiration. I added rum extract and raisins to the batter, and topped them with the ganache recipe from the book but with some more rum extract added.
Rating: :)



Chloe's Award-Winning Chocolate orange Cupcakes with Candied Orange Peel from Chloe's Vegan Desserts by Chloe Coscarelli: You can see the tragedy that befell these cupcakes - the ganache went grainy. It was a very sad moment, because I put a lot of work into them. But I didn't have time or ingredients to make more, and it still tasted OK, so I had to settle for ugly cupcakes. I think it was the coconut milk and melting the chocolate with it in the microwave? Anyway. These are chocolate orange cupcakes, filled with an orange buttercream (I ended up with half of this left over), topped with chocolate orange ganache and decorated with candied orange peel. I am not a fan of making candy things, even though they were pretty. It was a hot and sticky mess, and I burnt my finger. Which made the ganache fiasco all the sadder. Still, they tasted good!
Rating: :) even with the crappy ganache



Peanut Butter and Banana Cupcakes with Peanut Buttercream from Cookin' Crunk by Bianca Phillips: Technically these should be peanut banana cupcakes, as there is no peanut butter in the batter, instead there are crushed peanuts. I needed to bake these cupcakes for nearly an hour (rather than 25 minutes) to get the toothpick to come out clean (it wasn't just the banana, it tasted like raw batter still). The long baking time coupled with them being oil free meant they were a bit on the dense side, but tasted great. And that was balanced out by huge mounds of peanut buttercream frosting.
Rating: :)



My Favourite Maple Walnut Blondies from The Easy Vegan Cookbook by Kathy Hester: These were a little perplexing as there was no baking powder or soda in the recipe. The description does say that they are impossibly fudgelike, but I added 1/4 tsp of baking powder just to give them a little bit of rise. I also added a few drops of maple extract, which along with the maple syrup gave them a very strong maple flavour. The recipe called for melted coconut oil, but I used melted Nuttelex. And I also used brown sugar for coconut sugar and a mix of 2/3 AP flour and 1/3 whole spelt flour instead of whole-wheat pastry flour.
Rating: :)



Macadamia and White Chocolate Crispy Treats (with Strawberry) from 500 Vegan Recipes by Celine Steen and Joni Marie Newman: I don't like white chocolate, and had a block of white chocolate with strawberry chunks that I got in a mystery box. So using it to make something for a bake sale seemed sensible. These cripsy treats set up and held together perfectly! Because there were some strawberry chunks in the chocolate (which was melted, but the chunks remained), I added 1 tsp of strawberry extract to give the whole thing a strawberry theme. I was not a huge fan, just because of my white chocolate issues, but everyone else said they were good!
Rating: :) (based on other people's reviews)



And I of course made my two bake sale regulars. Berry Patch Brownies (from Let Them Eat Vegan by Dreena Burton) and Soulhaus Cookies (from Great Gluten-Free Vegan Eats by Allyson Kramer).





Bec, who is on the committee of ALQ and was my co-baker for the bake sale we did earlier this year, focused her efforts on making nearly 100 cinnamon rolls!! They are always a big hit. Bec is about to leave us for 6 months to go and study at the Natural Gourmet Institute in New York! I am very envious, and can't wait to see what she is bringing to bake sales once she gets back!



And of course we had several other great bakers! Here's what they brought.

Peanut Butter Oreo Brownies and Carrot & Walnut Cake.



Oreo and Strawberry Glazed Doughnuts.



Brownies.



Chocolate Cupcakes, Banana Bread, Banana & Strawberry Muffins.



Gluten-Free Fluffernutters. These are PB cookies with aquafaba marshmallow fluff in the middle! It was my first time eating aquafaba anything. I am behind the times. I still haven't made anything with it yet. It was good!



Oreo and Strawberry Frosted Vanilla Cupcakes.



Chocolate Cupcakes with Peanut Butter Icing and Caramel Drizzle.



Gingerbread Cupcakes.



Mini custard tarts. We popped several of these straight in our mouths to sustain us.



Savoury Faux Lox Filos. These were filled with a carrot-based salmon and creamy bechamel sauce. I bought a couple to heat up and have for lunch afterwards. YUM! I love good savoury options.



The Gluten-Free Table.



The Gluten-Full Table.



All the tables, full of food!



We raised over $1500, which will go towards ALQ's campaigns (including Greyhound Racing, Ditch Dairy, and Rethink Rodeos). So grateful to everyone who baked and everyone who came!

Cute Kitty Photo of the Post



Sunday was also Sahara's 15th birthday, as I mentioned in my last post. I made broccoli for dinner so she could have a little bit. She is mad for broccoli, but can't have it much because she has IBD. But she got a few pieces for her birthday. Of course, the pieces I put in her bowl were not as interesting to her as the pieces that were on my plate. This is her 'GIVE ME YOUR BROCCOLI' face.