This is a vegan version of Hoppin’ John, the black-eyed pea dip/salad/soup said to bring good luck when eaten on New Year’s Day. (A mess of greens and cornbread (Southern non-sweet recipe) complete the traditional charm). Like split peas and lentils, black-eyes do not have to be soaked before cooking. If served immediately, this is […]
I lost in “NaNoWriMo” this past month. The goal of National Novel Writing Month, held every November, is to craft at least 50,000 words of a new novel (not revising a draft nor picking up an abandoned manuscript) in those 30 days. This was my fourth try, beginning in 2007. I “won” in 2009. Alas, […]
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Pumpkin Pie Plus
This dessert is one of those raw foodie dishes, but the original recipe allowed as how it could be baked. That should comfort one’s more conventional dining guests. I’ve fiddled but only a little with how it’s put together. This pie has no gluten and no dairy with low added sugar and no added oil […]
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Transcendentally Minded for 40 Years
We have a 50-plus-year-old house, and the closets are consequently small. I am 50-plus years old, also with cramped storage. At the start of the month I contracted with a publication for a couple of articles on major business figures in Northwest Arkansas. One story fell through; that happens. I’ve been told that’s that company’s […]
About 5:10 or 5:15 this afternoon, I was down here at my lower-level office, and I heard Hopper the black Tibetan terrier bark and growl. Stewie the schnauzer and his dad already had their walk so it wasn’t them irritating this watchdog. I didn’t see any UPS truck from my window so I went upstairs […]
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Says Who? Miso
Miso is a fermented paste made of various grains and sometimes soybeans, originating in Japan. It’s popularly used for a soup, simple to make but complex in taste. The vegan dish often is eaten for breakfast. Here, it’s a quick lunch that can be made in the microwave oven in the break room at work, […]