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During an AmeriCorps icebreaker, I matched my desire to learn vegan baking with someone who knew how. Who say’s icebreakers are worthless (well, I sometimes do). I got the following two tips:

Egg Substitute: Use an amount of water equal to an egg (maybe ~1/4 cup) and mix in tablespoon of ground flax-seed

• Ghost movies

Best Oil: Coconut Oil is the best oil to use for moistness and tastiness. Of course, it’s really bad for you, but who cares.

When pan-frying or oven-frying potatoes, put on salt at the end. Salt will draw out moisture during cooking and keep the potatoes from crisping.

- from Eric Martin while he was cooking delicious breakfast-potatoes.

1 cup flour (I’ve been using white whole wheat)
1 egg
~2tbps cool water

1. Mix flour and egg, adding water until flour is just moistened and sticks together
2. Let rest for 5 minutes
3. Knead the dough for 2 minutes. Or you can do it for 10 minutes; more kneading means better developed gluten and a “smoother” noodle.
4. Let rest 10 minutes
5. Roll out or whatever

(adapted from a cooks.com recipe

bq. I have been writing blog postings offline on my commute to and from work but just forget to post them when I get home. Sorry for any delays.

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This last Sunday, Jessica and I headed over to one of my coworker’s homes up in Sommerville to nosh on another turkey (squash lasagna for vegetarian Jessica), and all the fixins’ meal. It was delicious.

Danielle, the gracious host, had her dad over cooking the Turkey (20 lbs!) in a galvanized trash can. He’s a big Boy Scout and tells me he has lots of other tricks up his sleave. Judging from the moist and flavorful trash-can-turkey, I would go camping with him any day–or dinner–of the week.

The photo is a little weird; I was so preoccupied with stuffing my face I didn’t think until the end, Hey, why not take a picture?. Everyone was already making their way out the door.