Back in the Kitchen
I’m home after a holiday in the Catskills; I had a good experience. All things considered the food was very good, but after that many days away, it’s good to be back in the kitchen. I’m enjoying having a reliable soymilk supply and not having to guess (and then ask) whether any particular dish is vegan. I almost hugged my pantry when I got into the house.
I guessed wrong at one point. The margarine I was eating at the Zen Monastery where I spent part of my trip was Smart Balance, which I thought was vegan (Earth Balance is!), but finally it was revealed to me that it’s full of whey; not just trace elements, but lots. That was the end of buttery spread for me, and fortunately there was a lot of other food to eat.
I hate whey. Why do they have to put it in everything?
Comment by apricot — July 11, 2007 @ 2:18 am
You have to have it their whey? Bad joke….
When I went on holidays last, my bf & I carried a tub of vegan margarine from hotel to hotel…. But it was in Tasmania in July (it’s the most southern part of Oz).
Comment by Amy — July 11, 2007 @ 12:50 pm
I don’t know, apricot. There must be some compelling thought in food science to put whey in. Food without whey is like a Thomas Kinkaid painting without a quaint cottage.
I would have been happy to bring some Earth Balance, but they don’t look kindly on outside food. The bread was great on its own, however, and the biggest thing I’m kicking myself over is assuming that it didn’t have loads o’ whey.
Comment by jeffrey — July 11, 2007 @ 1:03 pm