There’s so much housekeeping to do around here. Being at work and internet-free for a week-plus was absolute torture. And, I can’t even claim to have done much knitting.
I have finished one thing, though:

Notice the little end? Ball join! Not me. I’ll get on it, of course, but I finished it on the subway Sunday night. I even had a darning needle on me so I was able to weave in the ends. I felt very satisfied. Making an entire garter stitch scarf is tiring. Even as you watch in horror while it grows to look more and more like something Rainbow Brite upchucked after a night of too many Jell-o shooters. I’ve toned the photo down a touch so as not to blind you.
Not days before I finally got my grubby little hands on Veganomican, I finally made the VWAV “fronch” toast. Normally, I don’t buy those $10 loaves of gluten-free bread (OK . . . slight exaggeration, but you know . . .), but I went through a sandwich desperation phase last week, which led to this:

This is as close to a reuben as I get to get. Fortunately, it’s really the kraut that makes the reuben because not having tomato in the sauce felt like it could veer into blasphemous territory. I decided not to sub anything for it and just tarted it up with extra pickle relish juice. Delicious. And the sauce dripped down my arm as it should. And even the bread made a valiant attempt to stay together (thank you Food For Life) despite the fact that many commercial gluten-free breads seem to disintegrate on contact. (FYI: the reuben is mostly Isa again. Avocado makes an incredibly Swiss sub.)
Good thing I ran out of tempeh so had enough leftover bread behind to make the luscious “fronch” toast.

I agree that chickpea flour really is some kind of magic. You’ll see what I mean tomorrow. I have all kinds of recipes to type up. I’ve been writing stuff down compliments of the Vegan Pal 2 Swap. I also want to show off all kinds of goodies. My partner was lovely, but I want to give her the attention she deserves (including plugs to her fantastic buttons) so I’m setting that into a post tomorrow where I have more time.

























