Occupie.

I'm pretty sure you don't need a recipe for this.

You take your favorite Mac 'n' Cheezie recipe and you pile it into a pie plate or cake pan.  Then you pile your favorite collard green recipe on top (mine uses bits of Soy Curls).  Then you top it with a xgfx crust and bake it.  I can post the pie crust recipe if you want it...

If you are extra awesome, you add a layer of bbq tofu/Soy Curls and/or a layer of sweet potatoes.  I'll be doing that the next go-round. 

Occupie.

xo
kittee

Calaveras Azucar--Dia de Los Muertos

Two posts in one day, I know!  But I'm definitely still feeling the MoFo madness, and since I just finished decorating my sugar skulls today, I wanted to post the pictures.  These are for Dia de Los Muertos  (All Saints Day and All Souls Day), which is celebrated today and tomorrow.

I set these up in the kitchen with some tea lights, but I think I'll probably move 'em to a small altar in the living room this evening.  With the addition of a few photos, more flowers and maybe some chocolate chips (for one friend in particular).

These are easy to make vegan, just follow all the steps here, but instead of meringue powder, substitute in dry powdered egg replacer.

xo
kittee

Figs Not Wigs.

Figs!  I've got fresh figs!

Last year, Amy and I turned them into an amazing fig-ginger preserve.  This past Summer, I dried them as they became ripe, but for this last crop of the year, I might like to try something new. 

In New Orleans, these would get preserved whole in a sugar syrup, but I'm not really feeling that.

Any suggestions? I've settled on a fig preserve with lots of citrus and ginger.  The combo can't be beat, especially since it's dual purpose.  Biscuits and Indian stuff!
xo
kittee