Wednesday, May 28, 2014


I went to Yellowstone over Memorial Day weekend.

I wish I could have stayed up there longer camping and hiking. It was refreshing.

We went on three hikes and drove the park.
We made some delicious food too.
Campfire pizza. It turned out great... but it burned my hand when I took it off the fire and I dropped it on the ground. I saved the toppings though and put them on the other half of my friend's pizza.

 We were obsessed with efficiency and chopped all of our breakfast veggies before leaving to Yellowstone. It worked out wonderfully and was probably the best thing we made all weekend.

Monday, May 19, 2014


I'm getting fat.

Apparently, eating whatever I want (mostly chips and salsa and pizza) non-stop, while not exercising at all is NOT a fitness plan.


I'm not even upset about it. I'm eating my feelings, and they're delicious.

I named my food baby Sandra.

She's triplets now ... They're called Sandra, Philip, and Enrique. Or, it's a litter. Muffin, Button, and Coco.

So, now that I'm eating for one person and a litter of kittens ... I made bread and doubled the recipe.

And, honestly, if you're going through the trouble of making bread, you should make a lot anyway.

6 cups flour
1 1/2 cup warm water
2 tsp salt
1/2 cup almond milk
1/4 softened vegan margarine (I microwaved it for 30 seconds. Don't melt it all the way.)
1 tbsp sugar
5 tsp active dry yeast
Olive oil

1. Mix warm water, sugar, and yeast in a small bowl. Set aside for five minutes.
2. Mix together 4 cups of flour and salt in a large mixing bowl.
3. Add yeast mixture, margarine, and milk to dry ingredients.
4. Knead for 10-15 minutes, add more flour as needed to make the dough non-sticky. Knead until the dough is smooth and pliable.
5. Rub olive oil on the bottom of a bowl and place dough in there to rise. Cover and let rise for an hour.

While the bread is rising go on a run! Go on a run so that when you get back you can eat ALL THE BREAD!

6. After the bread has doubled in size, take it and separate it into two or three sections. Knead it again and form it into loaves. Place in oiled bread pans, and cover and let rise again for one hour.
7. Preheat oven to 375.
8. Bake bread for 40-45 minutes until tops are golden brown.
9. Eat.
Also, this bread is great for sandwiches. I know this for a fact, because I had one for breakfast this morning.

It's been months since I've seen my dad be as happy as he was when I pulled the bread out of the oven. He got out the butter and honey and sat eagerly at the counter. I cut him and myself a slice, as I handed him his plate he happily took it and without missing a beat took my slice out of my hand as well.

Tuesday, May 13, 2014

I'm Back

I'm back, trying to write again. It's been 7 months since last I posted, even though it feels like a lifetime ago. A lot has changed. I'm not going to talk about any of it. Just the facts, which are: I'm back in Utah and I'm single.

I think I'm going to stick to the same format of blogging as before. Writing about trying new recipes, finding vegan options in the Salt Lake/Ogden areas, and pretty much whatever I feel like.

That's it.
Hiking Waterfall Canyon