An idyllic scene
Of pastoral perfection—
This shot soon dissolves.
I’m still a VEGAN! Just not much of a blogger at the moment. Sorry.
Believe it or not, I used to look like this, and even dance like this. (Oh man! That was 30 years ago!)
After some consideration, I’ve decided to take the summer off from posting to this blog. I’m not motivated to keep up with regular posts, and I don’t want the quality of my material to suffer. If my heart’s not in it, you’re not going to get the best of me.
I’ll be back, refreshed and ready to share recipes and my vegan perspective, come the fall.
Enjoy the summer everyone!
I’ve been absent from the blog for a few days because we are on holidays. It’s a stay-cation, but we’re having fun just chillin’ and doing some things, locally.
Yesterday was my birthday and it’s the first b-day I have celebrated as a vegan, so it was pretty interesting. I’ll be sharing more posts next week when my husband goes back to work, but you can look forward to some new recipes and loads of photos of our visit to the Ruby Ranch Pig-Rescue Farm.
In the meantime, drool over my all-vegan, Indian dinner from the Tandoori Grill, featuring a vegetarian biryani, topped with aloo gobhi and accompanied by a veggie samosa and two onion bhajis. All vegan, all the time, baby!
Oh, and here’s one of the cupcakes we discovered at our in-town health food store. They are Newton’s Gluten-free cupcakes, but it turns out they are “accidentally” vegan. Yay! This one is the double chocolate, but I had one with an orange-sherbety frosting. I couldn’t take a picture because it disappeared too fast! Let me just say, they are as scrummy as they look!
See you soon!
Yesterday was my wedding anniversary, and we went out for a delicious vegan lunch of veggie-packed sandwiches and tea, followed by chickpea brownies for dessert. We were stuffed! By the time supper rolled around, we were not inclined to have a big meal, so I did some Gardein Golden Fishless Fillets (which are totally amazing, by the way) with some roasted broccoli and leftover undressed samosas.
We weren’t looking for a heavy dessert, so I whipped up this smoothie and it was the perfect finisher. Try it; you’ll love it!
2 frozen bananas in chunks
2 fresh bananas
2 cups coconut milk
2 Tbsp. flax meal
1 heaping tsp. of cinnamon
2 heaping Tbsp. of peanut butter
Add ingredients in order listed above. Blend at medium speed until smooth. Pour into tall glasses and savour.
by Lize Bard
Alex Markovich, 39 y.o. male living in Russia. A photographer, writer, and lecturer, as well as translator. A regular guest on “Radio of Russia” and other radio stations. Main subjects of the programs: “Traveling through Russia” and “Photo Art” (Alex arranges photo exhibitions in various Russian towns and cities, as well as abroad). E-mail: travel.with.markovich AT gmail.com
poems and photographs
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