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  1. The air has that first hint of crisp that makes the fire pit all that much better. #decklife

  2. I had to order new pants for fit for the first time in decades. Usually I buy pants when the old ones wear out. This is what a month of dedicated exercise and a whole food, plant based diet with no added oil has wrought. Well on track to be in the best shape of my life by fifty (by 2023.)

  3. I love breakfast sausage patties, always have. The packaged vegan brands are all pretty good and an important stepping stone for me. In order to cut any added oil out of my breakfast and still have a patty I had to make own. These are from the Fat Free Vegan's recipe.

  4. And now we have sandwich bread for the week. Like my breakfast loaves, these have no added oil. Except for possibly the top crust, they are also free of problem ingredients for Andrea so she can enjoy them too.

  5. In the pans for the second rise before going into the oven. I will give the to an aquafaba way and score them like the breakfast loaves from last weekend.

  6. Making some bread for sandwiches. Setting these to rise while we take the dogs for a walk in this wonderful weather.

  7. For this week's hummus-like dip, I followed Andrea's ideas, to double the pureed lemon and double the garlic, half fresh and half roasted. I think the new food processor also helped me achieve this amazing texture.

  8. A few people asked, here is my spent grain bread recipe. It is not gluten free; it is (no dairy, no eggs) and compatible with a diet (no added oil.) I also think it is delicious--bake up a batch yourself and let me know what you think. peculiarcharacter.com/2020/09/

  9. Another success, making the dough for our pizzas without oil this time. Consensus was the dough was even better; crispy, chewy, great flavor.

  10. First experiment baking with aquafaba was a huge success. Crust is light and crunchy, texture is airy, flavor is great. Also, I love the color of these finished loaves. My only problem is keeping myself from eating them both right now.

  11. Into the form they go for a second proof while the oven heats up. Happy with the first rise, optimistic these will turn out well with the changes to the recipe.

  12. I have been changing my spent grain recipe almost from the start. First I tweaked to replace the milk with beer and oil. For this batch, I dropped the oil and egg replacing them aquafaba. Texture while kneading was great and first rise is going well.

  13. Using up the last of the CSA plum tomatoes to make fresh sauce for pizza night. I love this recipe, even without the fresh tomatoes. Only five ingredients: diced tomatoes, tomato paste, garlic, oregano, and smoked paprika.

  14. Grilling up another batch of eggplant destined for breakfast sandwiches. This time, no oil (for health reasons) and a bit of poultry seasoning. I would like to phase out the veggie breakfast patties since they aren't  ideal for my heart healthy diet either.

  15. I don't mind another day of working in the kitchen (and at the grill) when the view and weather are this nice.

  16. I don't mind another day of working in the kitchen (and at the grill) when the view and weather are this nice. #decklife

  17. Today I am making more spent grain bread. I like reusing what otherwise would be brewing waste. I eat this as part of my breakfast everyday. Going to try removing the oil from this batch.

  18. This picture was three seconds before the plate was completely empty. And there is plenty more crackers and dip to enjoy throughout the week. A morning very well spent.

  19. I got my vacuum sealer originally to break down bulk hops for storage. I've been meaning to use it to freeze CSA veggies. Finally did so with these beautiful chili, sweet, and bell peppers, blanching them first for best results.

  20. I got my vacuum sealer originally to break down bulk hops for storage. I've been meaning to use it to freeze CSA veggies. Finally did so with these beautiful chili, sweet, and bell peppers, blanching them first for best results. #wfpbno #veganlife #localagriculture

  21. Who do you usually ping?

    …when you need to spontaneously check if you can see the WAN from the #cmdLine of a system.

    For me it's usually ping cnn.com.

    I guess it was cuz it is short and quick. I've been using that for at least 28yrs. Just tradition now. I hope they don't stop responding to ICMP requests. lol

    #ping #icmp

  22. Who do you usually ping?

    …when you need to spontaneously check if you can see the WAN from the #cmdLine of a system.

    For me it's usually ping cnn.com.

    I guess it was cuz it is short and quick. I've been using that for at least 28yrs. Just tradition now. I hope they don't stop responding to ICMP requests. lol

    #ping #icmp

  23. Who do you usually ping?

    …when you need to spontaneously check if you can see the WAN from the #cmdLine of a system.

    For me it's usually ping cnn.com.

    I guess it was cuz it is short and quick. I've been using that for at least 28yrs. Just tradition now. I hope they don't stop responding to ICMP requests. lol

    #ping #icmp

  24. Who do you usually ping?

    …when you need to spontaneously check if you can see the WAN from the #cmdLine of a system.

    For me it's usually ping cnn.com.

    I guess it was cuz it is short and quick. I've been using that for at least 28yrs. Just tradition now. I hope they don't stop responding to ICMP requests. lol

    #ping #icmp

  25. #today I have a question. anyone know if there is a way to paste a long ish command into putty? I'm not spelling it right, it is spoken I think "poo TTY" or that's how my screen reader speaks it. #Consoul #CmdLine

  26. #today I have a question. anyone know if there is a way to paste a long ish command into putty? I'm not spelling it right, it is spoken I think "poo TTY" or that's how my screen reader speaks it. #Consoul #CmdLine

  27. @anja Im Birgit & Beer int #CMBln und es gibt gutes Bier.