Things I Have Cooked In The Past Two Weeks

Chinese dim sum: taro steamed buns, vegetable dumplings, fried puffed tofu with peanut sauce, sesame paste rice balls. Fried cauliflower rice with sweet and spicy soy sauce. Vegan dark chocolate mousse with whipped coconut cream. Avocado carrot sushi rolls with ginseng tea. Cuban style black beans over rice and sauteed bell peppers. Miso soup with seasoned seaweed and root vegetables. Chinese celery sauteed with twice fried tofu strips. Zucchini noodles with creamy vodka sauce and vegan meatballs. Vegan battered and deep fried chicken with buffalo sauce over blue cheese salad. Baked spaghetti with soy beef mushroom marinara.

In other words, I have cooked with joy, gratitude, and vitality. I have cooked while dancing in fuzzy slippers in my kitchen, listening to upbeat indie pop mixes on songza, with my cat perched on my shoulders. I have cooked for the love of new beginnings. And I will keep cooking through whatever else life has in store.

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About A B

"There is all this untouched beauty, the light, the dark, both running through me." -Over The Rhine
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