Monday, July 25, 2016

89iversary X 4!

We recently celebrated our 89iversary, i.e., the anniversary of when 89 became a part of our family. Some people call it an adoptiversary, or "gotcha day;" we use 89iversary BECAUSE WE CAN.


Our celebration consisted of the usual fare. First, cookies!



From For the Love of Dog Biscuits, I made the summertime blueberry pumpkin biscuits. You can read more about the cookbook on Vegansaurus.


89 also had plenty of her other favorite foods, including watermelon. Video here for full chomping effect.


Next up: fun!
Because it's summer, we're hot, and we have a lifetime pool membership...we swam.

Ok, she mostly floated and posed, but there's actual swimming footage on IG.

And, finally: presents!


Who wouldn't want a box of poop? Come on, they're cute and you know it. Poop emoji toys for days. No, literally: days. 89 eviscerates her toys.

And, some more outfits to add to her collection of duds. That little white dog from The Secret Life of Pets makes very similar facial expressions to 89.

 No one is more deserving of a celebration than 89; I hope she enjoyed as much as I did.

Thursday, July 14, 2016

Melt Organic Vegan Butter

Melt contacted me a while back to offer product coupons for their newly vegan buttery spread (aka vegan butter). It took me longer than I'd anticipated to find it in my area, but now it seems to be popping up all over.

The soy free, virgin coconut oil version I found in a tub also comes in a stick version. Their other two butter offerings- honey and chocolate, are not vegan.

The first thing I tried Melt on was a baked potato. I was coming off a gross bout with the stomach flu (not that there's any other kind), after which I ate solely crackers and vegetable broth for a week. As a result, this potato was one of the most glorious things I'd ever eaten and, frankly, didn't need any accoutrements. But, I thought I'd give the Melt a first try. The texture was spot on: appropriately solid and melty when met with outside elements such as heat and fork mashing, there was just one taste that didn't seem to go: the coconut. A few days later I tested it on corn on the cob and had the same opinion.

But, I was not to be deterred; next I made a slice of toast. Again I was impressed with the buttery characteristics, but since the coconut was not competing with any innate sweet or savory element, I enjoyed it much more.

My next step was to make a toasted jalapeno bagel for VM and let her weigh in. She loved it. Kind of more than anyone should love a buttered bagel. In fact, almost as much as she loved this, which was kind of disheartening. Point being- it was a huge hit.

Many more bagels have been had since, but I thought the coconut taste would really soar in a sweet breakfast.

Of course I was right. I didn't love these frozen waffles the first time I'd had them, but the trifecta of the blueberries, maple syrup, and Melt made them pretty darn delicious.

So, I decided that in order to really take advantage of the coconut flavor that I'd found ill-fitting as a savory dish condiment, I needed to use it for sweet. Obviously that meant I should take it one step further and use it in a dessert. I didn't necessarily need any baked goods in my life, but this was for RESEARCH. So, I pulled out the familiar chocolate chip cookie recipe from Chloe's Kitchen and set to work.


The butter worked tremendously in the cookies although, rather ironically, it did not have any discernible coconut taste in the finished baked good. Here I'd hoped the cookies would benefit from the coconut flavor and there was none. Still, the Melt offered terrific texture.

VM can use it for toast; I'll be baking with Melt from now on.