i have a serious brain disease. please bring me a cat.
Heck, I best post this one before the ground frosts. Sheesh. The last potluck we had was BBQ themed, although not a cookout since I hosted and have no grill. Whatever, it was full of yum.
Here’s the pulled vegan chicken BBQ.
Ranch dip.
Cabbage Crunch Salad
Mac & Cheeze 1
Mac & Cheeze 2
Watermelon salad
Potato salad
Banana cupcakes with peanut butter frosting
Vanilla cupcakes with mint frosting
We might’ve also watched a bunch of booty shakin’ youtube videos.
Kevin just got back from Las Vegas, so that can only mean one thing: Ronald’s Donuts. You know they’ve got some vegan donuts, right?
I woke up Friday morning to this on the kitchen counter:
Uh oh. Let’s look inside.
Oy. And that’s after giving a bunch away.
Breakfast of champions fat vegans:
Mmmm….apple fritter. And, same day I downed this Boston Cream:
I’m actually not super in to donuts, but there’s something about not having them available that makes them irresistible.
And, I hit up Chat Patti again for lunch. This is what appeared when I ordered the veggie platter, no dairy, with bread instead of rice. Loved it. Turned out to be the perfect amount of food. Also got 2 samosas to go. Total was $10 and some change.
Last week when making my grocery list I was looking for something full of late summer vegetables. Southwestern Fresh Corn Stew was perfect. Healthy and delicious. Nothing better than fresh corn. I used anaheim chilis but couldn’t really taste them in the finished stew. Next time I might throw a jalapeno in it for a little zing. Ate it with a little fake parm sprinkled on top.
It would be lovely if every restaurant was as ready to serve vegans as Woodfire Grill. And not something half-assed either. This was a full 5 course tasting menu every bit as complex and interesting as the meaty one looked to be. If you need a fancy special occasion option in Atlanta, give it a try. It’s expensive, but worth it. Be sure to call first and ask to make sure they can do a vegan menu for you.
Amuse: pickled cherry, avocado, oil cured olive
First course: local cucumber and athena melon, avocado, crispy bread, aged sherry, olive oil
Second course: local tomato salad, fennel, oil cured olive, marcona almonds, micro basil, olive oil
Taste: white gazpacho with golden raisin puree, espelette, and lemon oil
Third course: roasted mushroom and dried fig risotto, fresh fig compote
Fourth course: roasted spaghetti squash, toasted pecans, local peaches, smoked emulsion, green beans
Dessert: rich chocolate pudding and a blueberry/cherry sorbet (the dessert was different than what they had on the nice sheet they gave us with the menu, so the description isn’t as accurate or nice)
Oh, and if you’re like me, clean your car so the valet doesn’t feel the need to wear a hazard suit to park your car. 🙂
