Christmas Eve

I worked on Christmas Eve, though the clinic closed a few hours early so I could get home in time for dinner. I have traditionally made nachos for the last few years, so I was after a quick and easy nacho recipe that I could throw together as soon as I got home.

Loaded Cheet-Pan Nachos from Epic Vegain Quick & Easy by Dustin Harder: These were a natural choice. Quick and Easy is literally in the name of the cookbook. These were very fast to throw together. Corn chips (I used a 250g bag of Mission Tortilla Strips), red cabbage, black beans, corn, olives and cheese sauce are baked in a pan, and then topped with salsa and sour cream. I used coriander for ganish rather than scallions, and left out the red capsicum and the jalapenos. I served some diced avocado on the side for me and Dad, as my mum is allergic.
Rating: :)



Vegan Eggnog from Cadry's Kitchen: It's been a long time since I have made anything nog-related, but this seemed like a good place to reintroduce myself to nog. I loved this recipe! I made it in the morning before I left for work, so it could sit and thicken as Cadry recommends. This was thick, creamy, and tasted great.
Rating: :)



If you are going to have milk (or nog), you must have some cookies! Sorry Santa, none for you. All for us! I made to types of cookies. One, the Sparkled Ginger Cookies from Vegan With a Vengeance, I had made many times before. These are some of the best cookies you can make! But I also tried a new recipe.

Old-Fashioned Pie-Plate Shortbread from Vegan Cookies Invade Your Cookie Jar by Isa Chandra Moskowitz and Terry Hope Romero: I wanted to buy some vegan shortbread that wasn't gluten free, but had no luck finding any. I made my own, that were full of gluten! This recipe is very easy, though my dough never really went crumbly. I may need to add a bit more flour next time. But it all worked out, pressed into a pie plate with fluted edges to look fancy. They were some lovely shortbread!
Rating: :)



We had our nog and cookies while watching Love Actually. Yes, I know it is terrible when you think about it. So I just don't think about it while I am watching it. Problem solved! We also put out presents and stockings. I bought stockings for Abby and Boo... I may have gone a little overboard with presents.



Cute Kitty Photo of the Post



That year I got super festive and made Christmas cards to send out using this photo of me and Dim Sim.

Christmas Bake Sales for Farm Animal Rescue

For those of you who don't know, large parts of Australia are on fire. And what isn't is in drought. This drought is hitting properties very hard, including Farm Animal Rescue. A refuge for rescued farm animals, their dams are dry and they are having to truck water into the property to keep the animals alive. They have a lot of costs at the moment, on top of the regular costs for caring for their residents. As part of their fundraising efforts, they had a run of three bake sales spread over eight days, all supported by wonderful local businesses. The bake sales were all very successful. and they have been getting some good donations on top of that, but obviously everything is still a struggle at the moment. This is what I baked for them over those eight days. If you have any sway with the weather, please send rain.

Oatmeal Peanut Butter Chocolate Chip Cookies from Cozy Inside by Joni Marie Newman: A combination of the classic cookie flavours, it is hard to go wrong with this mix. The recipe just says to mix all the ingredients together in a bowl. I beat the peanut butter, sugar, and liquids together first and then stirred through the dry stuff. The dough is very goopy, and does benefit from firming up in the fridge a bit before scooping. I made a full recipe, but used and Australian TBS (20mL) as my scoop, so I got 28 cookies rather than 3 dozen. As they were bigger, I needed to bake them for about five minutes extra. These were great straight out of the oven, but froze very well also.
Rating: :)



Gooey Peanut Butter Creem Cheeze and Chocolate Chip Brownies from Cozy Inside by Joni Marie Newman: These are some very fudgy brownies. It has the option to use 2/3 - 1 cup of flour depending on how fudgy or cakey you want them, I used a heaped 2/3 cup. The batter melted peanut butter and chocolate in it, as well as additional chocolate chips. It is topped with a peanut butter and cream cheese swirl. I found the topping to be a bit thick, making it hard to spread and marble. Next time I would add a smidge more soy milk to loosen it up a bit, and perhaps a touch of maple syrup for a little bit of sweetness.
Rating: :)



Candy Cake Fudge Cookies from The Superfun Times Vegan Holiday Cookbook by Isa Chandra Moskowitz: Chocolate and mint, for the most part, is not my choice. But it is a very popular Christmas combination. I made a half recipe of these cookies, and using an ice cream scoop to portion out the dough got 11 nice big cookies. Because they were bigger, I baked them for 20 minutes. I was worried at first, because the chocolate in the cookie dough melted a bit and puddled around some of the cookies in the oven, but it all worked out. I used a block of Alter Eco Super Dark Mint Chocolate in the dough, and I only needed one candy cane crushed for the tops. Isa loves coconut oil, so I used Nuttelex instead of that in the recipe. The mint was not that over powering for me in the end, the chocolate was so rich, that I didn't mind these at all.
Rating: :)



Gingered Cheesecake Bar Cookies from Veganissimo by Leigh Drew: These are SO GOOD! The cheesecake is based on cashews, no tofutti or bananas in sight. They cashews are blended in non-dairy milk that has been simmered with some fresh ginger and then left to steep, there in ginger in the base, and there is also chopped candied ginger scattered over the base before pouring on the topping. It is very gingery, which I loved. The base is a blend of gluten free flours and olive oil. I needed to bake these for about an extra 15 minutes in my oven before they were ready. These were so good, I cannot recommend them enough!
Rating: :D



(For The Love Of) Fruit Cake Bars from Vegan Cookies Invade Your Cookie Jar by Isa Chandra Moskowitz and Terry Hope Romero: I made a half batch of this cake bar, in an 8x8 inch pan. Instead of separate golden raisins and candied/glacee fruit, I used some ready made Christmas fruit mix. I also substituted the rum in the cake and icing in this recipe with rum extract and water. The cake itself was a little dry, and the icing was nice but didn't fully over it. But the flavour was good. I did almost screw up a little by adding too much baking soda, but I scooped most of that out gently.
Rating: :)



Harvest Cookies from Quick-Fix Vegan by Robin Robertson: The night before the final bake sale, I had an aesthetic baking fail (see later on in this post), and needed to make something quickly to replace it as my contribution. This recipe came through for me. Plus it had cranberries and ginger in it, so that is kind of Christmas-like, right? They have oats, cranberries, nuts, and sultanas in it, along with a delightful spice blend. I used an ice cream scoop to get nice bake sale sized cookies, and it made 14 cookies that I baked for 25 minutes. These were delicious, so I am glad I made them!
Rating: :D



Mincemeat Pinwheels from Cook Share Eat Vegan by Aine Carlin: I mentioned a recipe that was an aesthetic fail, and this was it. The recipe seemed simple enough, a jar of vegan fruit mincemeat, a sheet of puff pastry. Roll, slice, bake. But I think that my sheet of puff pastry and her sheet of puff pastry were different. I know they are, because hers seems to be a rectangle according to the instructions to roll from the short side, and mine were squares. Anyway, it was meant to be cut into 18 x 1cm pieces, I did 12. But it was so thin, and the pastry was so smooshy. My mum suggested in future to pop the roll in the freezer for a bit before cutting, and I would also suggest cutting them thicker. So while they tasted lovely, and didn't look totally horrendous, they were not for putting out a bake sale table.
Rating: :) (for taste)



Cute Kitty Photo of the Post



Clinic boy Jed, sitting on his rocker/scratcher and having a good time.

VeganMoFo 2019 #4: B is for Bake Sale

I used to organise a lot of vegan bake sales to raise money for different animal charities in Brisbane. At one point, I was doing one a month, but then I burnt out. I slowed down to organising one a year, and baking for some others, but this year I've just stuck to baking for them rather than organising. It has made it fun again, rather than stressful. This post is about some stuff I baked for a recent bake sale raising money for Cranky's Farm, a local farm animal sanctuary. You can see other posts about bake sales I've either organised or baked for here.

S'mores Cupcakes from Vegan Cupcakes Take Over The World by Isa Chandra Moskowitz and Terry Hope Romero: I've never had traditional s'mores, they seem to be a very American thing, but I have had s'more inspired things. In these cupcakes, the cake part is made out of graham crackers (or Digestives in this case as I can't get graham crackers), the buttercream frosting stands in for the marshmallow, and there is a chocolate topping as well. The batter is very runny, I ended up using a jug to pour it into the cupcake liners, and this resulted in a very soft and moist cupcake. I made a half recipe of the buttercream for topping them, but for some reason had to add a lot of extra icing sugar this time for it to be firm enough. It was meant to be piped, but didn't pipe well, so I smoothed it with an icing spatula. I maybe ended up putting a bit too much icing sugar in, it ended up quite firm, but this actually worked very well as a marshmallow stand in. I topped it with biscuit crumbles, chocolate shavings, and chocolate sprinkles, and stuck a mini marshmallow and a chocolate chunk on top of each one.
Rating: :)



(Espresso) Chip Oatmeal Cookies from Vegan Cookies Invade Your Cookie Jar by Isa Chandra Moskowitz and Terry Hope Romero: Of course I took the espresso out of these, instead making them a Cinnamon Chocolate Chip Oatmeal Cookie. They had cocoa powder in them already, which I doubled, and I added in one tsp of cinnamon instead of the espresso. This makes a very sloppy dough, so I ended up chilling it in the fridge for a while to thicken. I used an AU TBS as my scoop, and got 20 cookies that I baked for 20 minutes.
Rating: :)



Gold Bar Cookies from Vegan On The Cheap by Robin Robertson: These are more a slice than a cookie, with a base of oats and peanut butter (and other things of course), then topped with some golden jam (apricot in this case) and raisins (I used sultanas) and roasted peanuts, then more of the base mixture crumbled on top. The jam got absorbed into the topping a lot, so wasn't a distinct layer on its own. But this was a very nice combination of flavours.
Rating: :)





Cute Kitty Photo of the Post



Gizmo on her 15th birthday. I gave her this bed, which became a fast favourite of hers. She loved it! Though so did Sahara, who would sneak into it when she could.

Recipe Round-Up: Vegan Cookies Invade Your Cookie Jar

For a little sweet treat, it is hard to go past a cookie if there is one on offer. Vegan Cookies Invade Your Cookie Jar, by Isa and Terry, is packed full of all sorts of delightful bite sized morsels. From simple, to 'wholesome', to bars, to fancy schmancy. Your cookie jar will always be full of something fun, and you will be a hit at every party you bring a plate to. You can see my previous posts about this book here

Chocolate Chip Cookies: The classic cookie. These were easy to make, but I found the dough to be quite oily to work with. I popped it in the fridge to chill and firm up a bit before rolling, which seemed to help. This recipe says it makes two dozen 2-inch cookies or sixteen 3-inch cookies. I used an Australian TBS as my scoop (20mL or 4 tsp), and I got 21 cookies. I baked my cookies for about 10 minutes, but honestly could have gone a bit longer to let them get a bit more golden and a bit firmer. I find most US cookbook instructions lead to cookies that are a bit soft for my preference, so I normally bake a bit longer.
Rating: :)



Peanut Butter Oatmeal Cookies: Peanuts and oats, practically breakfast! Unlike the above recipe, I found the dough for this recipe to be quite dry. It cracked quite a lot when baking, so I might add a bit of extra milk to it next time. The cookies are also pressed into chopped peanuts, as well as having a hefty dose of peanut butter in the batter. One recipe makes two and a half dozen cookies. I made a half recipe, and using my trusty AU TBS as a scoop I got 19 cookies.
Rating: :)



Chocolate Agave Trailmixers: These 'wholesome' cookies are made with agave nectar rather than sugar, and also have some whole wheat pastry flour in them. Sure! I made a half batch, and using my AU TBS I got a perfect dozen cookies. The recipe describes them as soft, chocolately nuggets, which is a good description. I had flattened them a little before baking, but they don;t really spread at all so the cookies were soft and quite domed. I might look at flattening them more and baking them longer next time, my cookie preferences are for thinner and firmer. But they were still very nice. They were packed full of chocolate chips, chopped roasted cashews, and chopped dried cherries.
Rating: :)



Roasted Almond Cookies with Fleur de Sel: Fancy but easy. A sweet wholewheat cookie dough with chopped roasted almonds and rolled oats stirred through, and then sprinkled with fleur de sel. I love the sweet and salty combination. The recipe says that the batter is quite wet when you first mix it, but then quickly firms up. Very true! A full recipe makes two dozen cookies, and I made a half recipe and got 15 cookies using my AU TBS scoop.
Rating: :)



Big Fat Rice Crispy Squares: Classic and easy, no expensive vegan marshmallows required. This makes one eight by eight inch pan, and the bars are very tall! Hot syrup is mixed with the rice crispies, pressed into the pan, and then cooled in the freezer. The recipe says to slice immediately after removing from the freezer, though mine fractured a bit when I cut them. Perhaps they would benefit from a hot knife.
Rating: :)



Cute Kitty Photo of the Post



Dim Sim has a very long tail!

VeganMoFo 2018 #21: Menu: Greek To Me And You from Veganomicon

This is the second time I've made the main part of the menu, but I hadn't properly documented the individual elements so I wanted to make it again. I knew it was going to be good! The book of course, is the famous Veganomicon, by Isa Chandra and Terry Hope Romero. I have the original edition, but they have also released an updated and revised 10th Annicersary edition. You can see other things I have made from Vcon here. On with the menu!

The menus are set out with a combination of three to four dishes to make up your main plate, then they also have a suggested soup and dessert. I didn't make the soup with this menu, but I had made it previously. I swear I had already blogged it, but I cannot find the post to link to so I shall include it here.

French Lentil Soup with Tarragon and Thyme: This filling soup will serve four as a main. It is full of lentils, carrot, onion, tomatoes, paprika, and - of course, tarragon and thyme. This uses the dry herbs, making it very pantry friendly. Apologies for the photos, according to my records I made this 10 years ago (!!!), when I apparently thought plonking a bowl on top of the TV guide on the table and having people's feet in the background was fine.
Rating: :)



Now, on with the recently made actual menu! Which is made up of three parts.

Lemony Roasted Potatoes: Because I get lazy sometimes, I did not peel the potatoes and these turned out 100% fine! Wedges of potato are bathed in olive oil, garlic, broth, and lots and lots of lemon juice before being baked. I did need to turn up the temperature a bit during the baking, and bake them for a bit longer.
Rating: :)



Easy Stir-Fried Leafy Greens: This is a base recipe that you can use for any sort of green. For this menu, it suggests a blend of dandelion and kale. I can't get dandelion leaves here, so I went with all kale. I just tore up the kale, rather than slice it up. It has an Asian flare, with ginger, garlic, rice wine, soy, and sesame oil (I did not use the chile oil option), but it goes well with pretty much everything. I've also included a photo of an earlier time when I made it with baby bok choy.
Rating: :)





Mediterranean-Style Baked Lima Beans: I love these huge, creamy beans. You need to start from scratch with dried beans for this recipe. They are soaked, simmered, sauced, and baked. The sauce is tomato based, with some onion and carrot and a range of different seasonings. It all comes together for a beautiful flavour.
Rating: :)



Everything together!



Lemon Bars: I made a half recipe of this, in an 8x8 inch pan, lined with baking paper. The filling in this uses agar flakes, and sets up really well for slicing. I only needed about 7 minutes instead of 10 for my agar to dissolve. The full recipe, using a 9x13 inch pan, says it makes 12 bars. As you can see, I cut six bars from my half recipe and they are HUGE! But they are lovely and tangy. As a note, this recipe is identical to the one that appears in Vegan Cookies Invade Your Cookie Bars (except they have reduced the size of the servings by cutting it into more bars in that one).
Rating: :)



Cute Kitty Photo of the Post



Sometimes Dim Sim is willing to ignore proximity if there is sunshine involved.

VeganMoFo 2017 #24: Recipe Round-Up: Vegan Cookies Invade Your Cookie Jar

24th: Party! – Canapés, finger foods, something to share.

I don't go to a lot of parties, I am not one for large groups. But I do like to bake things to share. And I like to bake things for bake sales. And really, what is a bake sale if not a large sharing party that people pay for? While I am taking a break from organising bake sales, I have still been doing a bit of baking here and there from other bake sales. Fun bars and slices are always well received! Vegan Cookies Invade Your Cookie Jar is a great place to start if you are looking for something fun to make and to share. As well as a zillion cookie recipes, they also have some awesome slices. Here are four I have made recently.

Blueberry Spice Crumb Bars: These are a lovely not too sweet snack, with spelt flour in the base and crumble. I used frozen blueberries for the filling, and added an extra teaspoon of cornstarch to make sure it thickened up enough. I just made a half batch of these bars, which fit perfectly into my 8 inch/20 cm square pan.
Rating: :)



Call Me Blondies: I needed to bake these for an extra 15 minutes, and they ended up perfect. They rise high in the oven, but then flatted down when they cool. What this leaves is amazing crunchy edges and a wonderfully gooey inside.
Rating: :)



Chocolate Chip Cream Cheese Brownies: These are a combination of the Deluxe Cocoa Brownies for the base and then a yummy cream cheese topping, which is all baked together. I had to cook this an extra 10 minutes for it to set. These are wondefully fudgy and gooey, and have a great cheese cake flavour. They get sticky fast, so good to keep these in the fridge until they are ready to go.



Pumpkin Pie Brownies: These gave me a bit of trouble, but it all worked out OK. I had used frozen and defrosted pumpkin puree, which had separated out a bit. When I added it to the rest of the pumpkin layer ingredients, it got a bit lumpy. I should have given it a quick blitz with the hand blender to emulsify, but I foolishly did not. The other thing was that there seemed to be a lot of liquid in the pumpkin layer regardless, I googled to see if this was an error but I couldn't find anything. It meant that I couldn't keep the pumpkin pie layer within the borders of the brownie layer, so it didn't look quite as cute as the book. I also had to bake this twice as long, for almost an hour, before it set enough. I was worried that the brownie layer would dry out, but thankfully it did not, and it turned out wonderfully. Pumpkin pie is not something we usually get here in Australia, so this was a fun treat!
Rating: :)



Cute Kitty Photo of the Post - Month of Sahara



Speaking of pumpkins, Sahara had the best little Pumpkin Belleh around. I loved how she had the paler apricot fur mixed in with the cinnamon fur on her tum tum. And she let me rub it as well!

ALQ July Bake Sale at The Green Edge

At the end of July I organised another bake sale for Animal Liberation Queensland at The Green Edge. It was a huge sale - we sold out within about two hours, and we raised over $1000! It was so great! But let's stop and see what the food was like? I made my regular Berry Patch Brownies, but I also made several new to me things, as is my habit. Living on the edge!

Orange Pudding Cupcakes from Vegan Cupcakes Take Over The World by Isa Chandra Moskowitz and Terry Hope Romero. As you'll see below, we were having some fancy cupcakes donated, so I decided to try and make a filled cupcake (I can't compete with the fancy icing styles). This is an orange scented cupcake, filled with orange pudding and topped with orange marmalade and then chocolate ganache. They were so good! The pudding went very, very thick, and ended up making about twice as much as I could fit in the cupcakes. But it was yummy, so you get left over pudding to eat. These were so great! The only thing I would change is adding a bit of orange extract to the ganache next time, as it is quite thick and I think I would like it better to tie into the orange theme. I didn't get an inside shot, but these had a goodly amount of pudding in the middle!
Rating: :D



Venus Chocolate-Pumpkin Muffins from Bake and Destroy by Natalie Slater. These are named after Venus, the internet famous kitty with a half orange and half black face. In her honour, these muffins are half pumpkin and half chocolate. On eating, the pumpkin side is a bit gooey and the chocolate side is quite dense, in fact the chocolate batter was a lot thicker by comparison (and made a little bit left). This says it makes 10-11 muffins, I got 11 and 2/3 using decent sized muffin liners. The chocolate side is topped with chocolate chips, and the pumpkin side with a generous amount of strusel.
Rating: :)



Spiced Sweet Potato Blondies from Vegan Cookies Invade Your Cookie Jar by Isa Chandra Moskowitz and Terry Hope Romero. These blondies are sweet with a subtle spice to them, using a mix of cinnamon,ginger and allspice in the sweet potato based batter. They have chopped walnuts in them, though I left out the optional chocolate chips. They are very dense and moist, kind of like a slice of sweet potato pie filling!
Rating: :)



Cranberry Walnut Oat Bars from Eat Like You Give A Damn by Michelle Schwegmann and Josh Hooten. These were a last minute addition, given then they take only a few minutes to make. Dates, nuts, oats and cranberries and blended up in the food processor, and then pushed into shape to set. I pushed mine into a lined 8x8 inch pan to set, rather than shaping them into an 8x8 square on a baking sheet. They firm up quickly, but they are very thin and a bit delicate. Next time if making for a sale I'd push into a 4x8 inch tin to give a thicker and sturdier bar. I'd also consider a brief soak of the dates if they are a bit dry, I had to add a bit of extra water to keep it all together.
Rating: :)



Seven-Layer Bars from The Vegan Cookie Connoisseur by Kelly Peloza. These seem like they are fiddly, but actually come together super quickly. The base is a crushed graham cracker base, but being in Australia I subbed crushed digestive biscuits. You make an easy coconut caramel, spread it over the base with some chocolate chips and then top with shredded coconut, butterscotch chips and walnuts. The chocolate chips and scattered over the top of the base and topped with the warm caramel, so they kind of just melted into one chocolate caramel layer. You need to press the toppings in sturdily, otherwise the butterscotch chip and walnuts will fall off a bit from the finished product. I needed to bake this an extra 10 minutes in my oven for it to fully set. These were a special treat, and a lot of fun.
Rating: :)



Gluten Free Chocolate Mint Cupcakes from Vegan Cupcakes Take Over The World by Isa Chandra Moskowitz and Terry Hope Romero. The regular version of these cupcakes uses the basic chocolate cupcake recipe with added mint extract, so it is easy to make then gluten free using the Chocolate Gluten Freedom Cupcake recipe as the base, with added mint extract. The last time I made the mint icing, it was very soft. This time I used only 2 cups of sugar rather than three, resulting in a higher shortening to sugar ration, and it was much better and set up very nicely in the fridge. I sprinkled these with some chocolate sprinkles rather than making a ganache.
Rating: :)



Gluten Free Butterscotch Chip and Almond Cookies based on recipe from Great Gluten Free Vegan Eats by Allyson Kramer. These are the soulhaus cookies from the book, but modified to use butterscotch chips and toasted almond slivers instead of the chocolate chips. These cookies are the best GF cookies I have ever found, and one GF person at the bake sale was overwhelmed to find such a perfectly textured cookie! She was super happy that I was able to point her in the direction of the recipe. If you have GF friends, always make them these.
Rating: :D



Gluten Free Fudge Brownies from 500 Vegan Recipes by Celine Steen and Joni Marie Newman. Another tasty treat thanks to some sneaky sweet potato puree! Also thanks to a cup of melted chocolate mixed into the batter. These don't rise high, but they are very dense and fudgy. The recipe says to melt the chocolate first and cool it, then add the milk and oil and potato puree. But if you do that the chocolate will start to set again. Melt the chocolate with the milk, and add the other ingredients while still warm, then let it cool a bit. I needed to cook these for an extra 20 minutes in my oven.
Rating: :)



Orange Cream Crisp Rice Treats from this recipe from the Dandies' website. I had a bag of Dandies that needed using up, so rice crispy treats seemed like a good enough thing to do. This recipe calls for a mix of vegan butter and coconut oil. I had some coconut oil kicking around in the cupboard from my pre-death days, so I decided to use some of it up here. As a result, I couldn't really enjoy the finished product because it just tasted like coconut oil to me. I thought the orange taste could have been much stronger as well. Oh well, they were not for me, they were for others, so I hope they enjoyed them.
Rating: ?



We also had a lot of great baking donations! Wonderful Brisbane vegan Katie, who runs Cloverly Cupcakes kindly offered some of her stunning creations. When Katie started Cloverly, she was the first real vegan baked goods distributor in Brisbane! She doesn't bake for shops or stalls anymore, but is still happy to whip our some gorgeous sweets for bake sales. She made a bunch of chocolate cupcakes with three different toppings. There was chocolate icing, caramel icing, and a stunning coloured vanilla icing using Russian tips. SO FANCY AND PRETTY!





Bec, who is also with ALQ, baked some of her famous cinnamon rolls. Bec recently spent 6 months studying at the Natural Gourmet Institute in New York, so she has mad skills!



Lisa and Paul Foo are powerhouses of the Brisbane animal rights scene, and also make amazing food. Paul is trained as a chef, and comes up with wonderful creations. This time they provided our savouries - mini cottage pies, carrot lox and bechamel filo packets, and mushroom pasties. They were all so good. I especially love the filos!



And finally we had some donations from the lovely Daniela, who runs vegan catering business The Borg Chicken and also has recently started providing vegan options for Perks Cafe in Nundah. She made some gorgeous unicorn cupcakes, as well as some mini apple and cherry pies, and a large family-sized apple pie. I enjoyed some of her cherry pies when I watched Twin Peaks the next day!







Table shot!



Afterwards we all sat down and enjoyed some Green Edge food (more of that in another post). I need to take a little break from organising bake sales, because at the moment it is a bit much, but I am glad this one was able to be so successful!

Cute Kitty Photo of the Post



Tomorrow (the 17th) will be six months since Sahara. I don't even know how so much time has passed. I miss her so much.