Since the last we spoke, I’ve been a wee bit busy with life, work, and general good times. Please accept my apologies for the hiatus. Much like your favorite TV shows that returned this week, I too am returning to somewhat of a regularly scheduled programming situation here on this blog, though I don’t have a wardrobe or makeup team and I’d really, really like one.
Luckily, this is a blog and I’m the master of this domain (heh) so I get to choose how little or much of my life you see. Lately life has been crazy, fun, full of delicious food and trips to the oddest flea markets and out-of-this-world country houses.
Problem is. I’ve either not been making been making much of my own food or I’ve been using others’ recipes. I have been showering my beautiful friends with the magic that is vegan cupcakes and the wonder that is Field Roast sausages. We’ve eaten coconut pancakes drizzled with raspberry infused agave syrup (agave + smashed up raspberries into a pan, simmer on low…voila!), rosewater cupcakes, a true English (vegan) breakfast, maple lemon scones, mimosas and more mimosas, vegan clotted cream, homemade bread, pizza, and on and on. And while I didn’t go to Fiji on my hiatus, I did go to the country and convince my dear friend and host with the most Chris that Field Roast is way more appealing that real sausages.
(It’s worth noting that in the picture below Chris created a gorgeous centerpiece out of greenery he found in the yard. Lover of vegan sausages and can make floral arrangements without breaking a sweat? Amazing.)
That small vegan victory was a happy moment, and pretty much every adventure, every trip, and every meal (even the weird ones) has lately been a happy one, which is exactly how I imagine all hiatuses should be.
Here’s to a happy fall season, wherever your adventures take you.
glad you enjoyed yourself on the trip. the pugs is adorable. i don’t mind hearing reports about other people’s food or recipes, it’s all enjoyable for me. happy you are back (just as I am happy Glee is back).