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This is a milder, sweeter version of Mulled Apple Cider.
Recipe Courtesy of The Pioneer Woman (with modifications)
This was my first successful attempt at a vegan, gluten-free chocolate dessert. The original recipe was not vegan, so I was flying into uncharted territories with the changes I made. I definitely think it's harder to cream soy butter than regular, but maybe that was because I didn't start with room-temperature butter, so I'll be sure to remember that for next time!
Recipe Courtesy of The Pioneer Woman (with modifications)
Since being diagnosed with food allergies almost a year ago, I've learned to acquire new tastes, including overcoming a lifetime hatred of cinnamon. Mulled apple cider made it very easy to accomplish this goal. It's simple and quick to make, and goes down a treat on a cold night.
23 Days Into Gardening Season
0 Leave a Comment Posted by Chassity Johnson on Saturday, June 25, 2011
I should thin carrots in the next planting.
The cilantro is doing great alongside carrots.
Shouldn't have planted peas next to squash because peas, especially southern peas, require a lot of direct sunlight.
I'm afraid this plant may never produce due to lack of sunlight, which is a shame because there is no substitute for fresh southern peas.
I like to plant basil just so I can rub my fingers on it when I walk by. It smells so good!
Also, I've got a spectacular recipe for Sunflower Basil Pesto Linguine (vegan and gluten-free) that I should make again soon.
According to directions, this Early Girl should have ripe tomatoes in 16 days, but I doubt that will happen. I guess we'll see!
The Park's Whopper did so well in Mississippi, but it didn't taste very good when I planted it in my first Virginia garden. That could have been due to the soil, so I thought I'd give it another shot this year.
I thought the Asparagus Bean would've grown faster.
