The Bored Vegetarian

Q
Any advice for a vegetarian living in a house full of meat eaters?
A

Generally make sure the meat stored correctly so there’s less likelihood of cross-contamination (this should be the case for any fridge, not just a veg/meat household).

If you don’t want to share pots & pans, buy your own set.

Celebrate meatless Monday and cook for them.

If all else fails, save up some money and move out?

Q
I tried going vegetarian in the 6th grade and failed miserably (obviously). Now I'm in the 10th grade and I'd like to try again for real this time. I have broadened my food horizons greatly, but I need to convince my parent that I can do it. Advice?
A

Find some recipes that you’re excited about and cook them vegetarian dinners a few nights a week. 

Q
Can vegetarians eat Top Ramen? Is there really like, chicken and beef in it?
A

I haven’t eaten Top Ramen in many years, but there is a list of ingredients for each flavor here

Even better, why not make your own? It’ll be a lot more healthy, tasty and you’ll know where the ingredients are coming from!

Summer is just getting started, but I’m already thinking about September 21st, mostly because it’ll be time for the 3rd Annual Gala Gala Hey! at The Drink.Gala Gala Hey’s resident pie baker Kate Lebo has had an incredible year so far and will not only be baking up delicious pies again, but will also be selling her upcoming cookbook, Pie School: Lessons in Fruit, Flour and Butter. If September is too long for you to wait to see Kate again, she has joined the faculty at the Longhouse Food Scholars program in Rensselaerville, New York this summer, and you have a chance to learn from her and other great bakers and makers in person.
Check out the details below…
BREAD, POTIONS, AND PIE
WHO: YOU! Serious bread makers, pie bakers, and lovers of good food looking for serious fun…
WHAT: A weekend of bread baking, summer pie, and poetry. In addition to fire and fruit, we will explore fermentation through the ancient craft of mead making. Wood-fired, barn dinners! Star bright skies!
Bring your interests, questions, appetite, and desire to prepare delicious food with like-minded enthusiasts!
ACTIVITIES WILL LOOK SOMETHING LIKE THIS: 
On Friday night we’ll make wood-fired pizza and enjoy a slideshow illustrating different ovens throughout history and how they work. This is an optional event, but you are encouraged to join us for a really fun evening in the barn kitchen.
Richard Miscovich will get us started early on Saturday, as we get our hands into all kinds of dough. As the doughs ferment and rest, Raphael Lyon, Director and Founder of Enlightenment Wines, will take us step-by-step through the process of fermenting a cider-like brew, combining apple juice and wildflower honey to make a unique elixir. Between sampling a variety of meads, there will be discussion about the multi-cultural history of botanical mead making. We will lunch on homemade pita and slow-oven roasted eggplant, make pies with pie diva, Kate Lebo, and then feast on an extravagant wood-fired supper. Later in the evening, we’ll kick back for pie, poetry, and whiskey. 
On Sunday morning, over brunch, we will design labels for your homemade treats and follow up on any questions.
WHEN: Friday, July 11 (begins at 7pm with supper) – Sunday, July 13 (ends at 12:30pm).
WHERE: Rensselaerville, New York. A bucolic, 19th century village that time forgot. Workshops and Dinners will take place at the LongHouse Barn.

COST: $375, includes all meals (two dinners, one continental breakfast, one lunch, and one brunch) and two nights of dorm-style housing. Alternative housing available at your own cost. Registration is non-refundable.

AST OF CHARACTERS:
RICHARD MISCOVICH 
Author of the masterful, From the Wood-fired Oven: New and Traditional Techniques for Cooking and Baking with Fire, teaches artisan bread baking around the country, as well as at Johnson & Wales.
KATE LEBO 
Poet and pie judge at the Iowa State Fair—Kate is awaiting her first cookbook, Pie School: Lessons in Fruit, Flour, and Butter (due fall, 2014). Queen of American pie, Kate is deeply committed to large slices and well-crafted whiskey.
RAPHAEL LYON 
Has been formulating and refining his specialty fruit wines and meads for 15 years. He is the Director and Founder of Enlightenment Wines. His small batch natural and unfiltered wines have been praised by a variety of sources, including the New York Times and Edible Brooklyn. All of his wines are in editions of 500 bottles or less, and are generally unavailable outside of his limited membership CSA. View high resolution

Summer is just getting started, but I’m already thinking about September 21st, mostly because it’ll be time for the 3rd Annual Gala Gala Hey! at The Drink.

Gala Gala Hey’s resident pie baker Kate Lebo has had an incredible year so far and will not only be baking up delicious pies again, but will also be selling her upcoming cookbook, Pie School: Lessons in Fruit, Flour and Butter

If September is too long for you to wait to see Kate again, she has joined the faculty at the Longhouse Food Scholars program in Rensselaerville, New York this summer, and you have a chance to learn from her and other great bakers and makers in person.

Check out the details below…

BREAD, POTIONS, AND PIE

WHO: YOU! Serious bread makers, pie bakers, and lovers of good food looking for serious fun…

WHAT: A weekend of bread baking, summer pie, and poetry. In addition to fire and fruit, we will explore fermentation through the ancient craft of mead making. Wood-fired, barn dinners! Star bright skies!

Bring your interests, questions, appetite, and desire to prepare delicious food with like-minded enthusiasts!

ACTIVITIES WILL LOOK SOMETHING LIKE THIS: 

On Friday night we’ll make wood-fired pizza and enjoy a slideshow illustrating different ovens throughout history and how they work. This is an optional event, but you are encouraged to join us for a really fun evening in the barn kitchen.

Richard Miscovich will get us started early on Saturday, as we get our hands into all kinds of dough. As the doughs ferment and rest, Raphael Lyon, Director and Founder of Enlightenment Wines, will take us step-by-step through the process of fermenting a cider-like brew, combining apple juice and wildflower honey to make a unique elixir. Between sampling a variety of meads, there will be discussion about the multi-cultural history of botanical mead making. We will lunch on homemade pita and slow-oven roasted eggplant, make pies with pie diva, Kate Lebo, and then feast on an extravagant wood-fired supper. Later in the evening, we’ll kick back for pie, poetry, and whiskey. 

On Sunday morning, over brunch, we will design labels for your homemade treats and follow up on any questions.

WHEN: Friday, July 11 (begins at 7pm with supper) – Sunday, July 13 (ends at 12:30pm).

WHERE: Rensselaerville, New York. A bucolic, 19th century village that time forgot. Workshops and Dinners will take place at the LongHouse Barn.

COST: $375, includes all meals (two dinners, one continental breakfast, one lunch, and one brunch) and two nights of dorm-style housing. Alternative housing available at your own cost. Registration is non-refundable.

AST OF CHARACTERS:

RICHARD MISCOVICH 

Author of the masterful, From the Wood-fired Oven: New and Traditional Techniques for Cooking and Baking with Fire, teaches artisan bread baking around the country, as well as at Johnson & Wales.

KATE LEBO 

Poet and pie judge at the Iowa State Fair—Kate is awaiting her first cookbook, Pie School: Lessons in Fruit, Flour, and Butter (due fall, 2014). Queen of American pie, Kate is deeply committed to large slices and well-crafted whiskey.

RAPHAEL LYON 

Has been formulating and refining his specialty fruit wines and meads for 15 years. He is the Director and Founder of Enlightenment Wines. His small batch natural and unfiltered wines have been praised by a variety of sources, including the New York Times and Edible Brooklyn. All of his wines are in editions of 500 bottles or less, and are generally unavailable outside of his limited membership CSA.

Q
I ate some biscuits and it was only after I saw they had beef gelatin in. Then I had some food that I knew had whey in it but I ate it anyway:(:( I regret both occasions now but I feel like a terrible person:( do you think it was really that bad?
from:Anonymous
A

Nobody is perfect, you do your best.

I’ve accidentally eaten things I “shouldn’t” have many times over the years. Truth is, it’s your body and choices so you only have to worry about what you think about it. You’re not a terrible person, you’re the boss of you.

The RoundHouse in Colrain, MA 
There comes a time in every girl’s life that she must witness one of her dearest friends, with whom she once frequently ate Trader Joe’s black bean soup paired with Vino Verde before late night dance sessions at Great Scott in Allston, MA, get married on an island in the Puget Sound. That time is less than three weeks away!
To celebrate my friend Laura’s upcoming nuptials, I joined a group of awesome ladies in the woods of Massachusetts in one of the oddest, most delightful of places, The RoundHouse . Though I took many photographs, there was no real way to capture the hidden treasures that we found in every inch of the house: A closet full of costumes; themed sleeping cubbies with dream journals; a hidden tunnel; locked doors with mysteries behind them; a kitchen cabinet full of different cheese graters. The curiosities were endless and kept us up late into the night, learning how to ride the unicycle and play the xylophone. It was three days of making a raucous for no reason and celebrating Laura’s last big hoorah before married life.
But outside of the uninhibited goofiness, it was the view, from high above the Connecticut River that really did it for me. Away from the constant grind of this city I live in, I found peace and quiet and it was wonderful. View high resolution

The RoundHouse in Colrain, MA 

There comes a time in every girl’s life that she must witness one of her dearest friends, with whom she once frequently ate Trader Joe’s black bean soup paired with Vino Verde before late night dance sessions at Great Scott in Allston, MA, get married on an island in the Puget Sound. That time is less than three weeks away!

To celebrate my friend Laura’s upcoming nuptials, I joined a group of awesome ladies in the woods of Massachusetts in one of the oddest, most delightful of places, The RoundHouse . Though I took many photographs, there was no real way to capture the hidden treasures that we found in every inch of the house: A closet full of costumes; themed sleeping cubbies with dream journals; a hidden tunnel; locked doors with mysteries behind them; a kitchen cabinet full of different cheese graters. The curiosities were endless and kept us up late into the night, learning how to ride the unicycle and play the xylophone. It was three days of making a raucous for no reason and celebrating Laura’s last big hoorah before married life.

But outside of the uninhibited goofiness, it was the view, from high above the Connecticut River that really did it for me. Away from the constant grind of this city I live in, I found peace and quiet and it was wonderful.

It’s The Bored Vegetarian’s 4th birthday this week! Thank you (all 58k of you!) for following! 
Swiss Chard & Leek Baked Eggs now up on The Bored Vegetarian!  View high resolution

It’s The Bored Vegetarian’s 4th birthday this week! Thank you (all 58k of you!) for following! 

Swiss Chard & Leek Baked Eggs now up on The Bored Vegetarian! 


Ultralite Powered by Tumblr | Designed by:Doinwork