A belated Happy Holidays to all. December blew by in a hail of work and borderline illness. Things were not bad, by any stretch, but life didn’t lend itself to food blogging and nothing particularly “vegan” happened.

Here’s a very quick run down: Work chained me to my computer until the 23rd or so. Christmas dinner was, as traditional, black bean chili with cornbread. I got a new guitar (made from sustainable wood!). Now that Christmas is over and work has calmed down, I can start thinking about at genuine New Year’s Eve spread. My workouts are continuing to go well, and many of my clothes are fitting badly as a result (this is a good thing).

Christmas cookies were made. I have many cookie cutters, but generally I only make pigs. This year’s Christmas Pigs were gingerbread, with a recipe from The Joy of Vegan Baking – caveat coctor, the recipe is not all that great and left out at least one measurement entirely. They were salvaged by some of V’s trippy pastel vanilla almond frosting and some vegan sprinkles Dr. Apricot procured for me.

I hope everyone has had an appropriate festive season. Thank you all for reading and commenting when you are compelled to do so. I’m honored to be in such good company, with such a good community.