Me, myself and aïe, aïe, aïe.

We’ve received a year’s worth of bad news lately, and I’ve found that cooking/baking/photographing has been a bigger help than ever to deal with it. Here’s what I’ve been up to.

A cabbage salad, with Gene Parmesan thrown in for a boost of flavor and nutrition. I’m plotting to guest post the recipe over at prAna in a couple of weeks, so I’ll add the link here when it’s ready. Update: it is ready.

I’ve never met a cabbage I did not like. Except for those cabbage patch dolls, they’re creepy and taste funny too.

If you’re kind enough to steam a pound of Brussels sprouts for me, I’ll gobble it all up without salt or anything else added, but with as much gusto as if they were French fries. That’s right, I’m playing off Belgium against France. Place your bets. Je suis une patate: French fries aren’t French, they’re Belgian.

Dreena’s Super Charge Me Cookies

If I went back to 1999, turned into Kevin Smith and directed Dogma, Dreena would be my first pick to play God. (Although Alanis is pretty great, too.)

I had the assistance of a tall, goatee’d dude to pour the unsweetened almond milk on top of my granola. Because I suck at multitasking, and this poor table has suffered enough unfortunate spills ever since it moved in.

Apple Butter

I needed some to review a recipe from Natural Vegan Kitchen, and had the hardest time finding an affordable option. So I made my own. In your face, non-affordable options.

Hang in there, it’s almost Friday!