VeganMofo 18: Guacamole

I'm always mystified by those packets of powdered guacamole mix they have in the grocery store. Guacamole is not difficult and shouldn't requite a packet of any sort of powder. Jay made this one with two avocados, a small tomato, a bunch of minced garlic, minced fresh jalapenos, fresh cilantro, a whole lot of fresh lime juice, and some salt. We tried it on several types of condiment conduits (because you know whatever you're scooping with is just a vehicle for transporting the guacamole) and we both preferred the olive oil and cracked pepper triscuits.

In general, Jay really prefers snacks to actual food. One of the first weekends he spent at my house, I left one Saturday morning for brunch with my mom. When I came home he was sitting at the dining table with literally every condiment in the house spread out on the table along with various chips and crackers and tortillas. I was a little startled. "What are you doing?" I asked. "Having a dip fest!" he replied, as if it were obvious. His strength in the kitchen really is in making fantastic dips, probably due to his affinity for them. He made a great asparagus aioli a few weeks ago that I'm drying to have him duplicate once I get more vegenaise. Yesterday for the picnic he made a garlic butter spread with the smart balance and garlic and salt that we spread on my focaccia (which was better than the previous one, if that's even possible). His other kitchen adventures are good, I'm not saying he's a one trick pony, but for some reason condiments are where he really shines. That's really good, since creamy delicious vegan condiments aren't so easy to come by here in Little Rock, and I've seldom had the inclination and skills to make them.

VeganMofo 11: Taquito Thingies

After spending all morning and afternoon at a church leadership retreat, I'm actually in a much better mood. And I still love my deep fryer. Jay had made some pinto bean dip the other day and it was stored in the fridge for future innovations. I decided to roll it up in some flour tortillas and drop it in hot oil. This was the result, and it's delicious and crispy and flaky.

Tonight I'm singing in public for the first time in ages. I'm a little nervous. I love singing, but singing or any kind of creative expression is very vulnerable for me. The good thing is I'm singing with two friends, in a bar where I know most of the audience. Still, a little nervous, so that means you have another entry to look forward to: vegan cocktails.

Señor Tequila

My friends Kate and Sarah were talking this morning about how they didn't mind clothes you had to dry clean because it offered a great excuse to go to Señor Tequila. At some point in the discussion, we decided we didn't need an excuse and agreed to meet for an early lunch at the South University location. I got an order of nachos with beans, vegetables, and guacamole. The waiter was super nice about my marginally picky order, even though it seemed like he had to write a page and a half of notes about me not wanting cheese. The notes were apparently successful, as the nachos arrived as ordered and were super tasty. Both their beans and their rice are vegan, and they've always been nice about modifying menu items. In fact, the first time I ordered these nachos I was at the Rodney Parham branch and was about to order them with just beans and guac when the waiter was like, "You want some vegetables on those?" Hell yeah I want some vegetables!

In terms of the more prominent local Mexican places, this is my favorite. Hacienda is straight up nasty, which I know it's not cool to say since everyone thinks it's so great, but the beans there taste like cardboard and they put some kind of weird frozen vegetable mix in their rice. Casa Mañana is actually really good, and if you eat chicken try their tortilla soup because it's amazing, but they put sour cream in their guacamole which I've never liked but is especially icky for vegans. I need to get down to 65th street more and try out those places where no one speaks English; I haven't been in years.