nom nom nom nom purr

Today is D's first day of a two-week holiday, for which there is much rejoicing, only slightly marred by his having to go into work today because a pipe had burst and there's no one else in charge around. Anyway, we began on a good note with French toast and strawberries, inspired by jinxremoving's recent culinary efforts. Here's the recipe, simplified from one in Moskowitz's Vegan With a Vengeance.

( Vegan French toast )

The other culinary adventure of note is that I have become rather fond of the Innocent Veg Pots, and have discovered that their Mexican chilli is easy to copy and freezes beautifully. When made with brown rice, you get about ten portions out of it. For those of you worried about freezing and reheating rice, apparently the risks are when you're doing that with catering quantities and not heating it all the way through. If it's a single portion and you're going to nuke it thoroughly until it's piping hot, you should be absolutely fine. I got this from a biochemist who knew her stuff. On checking now through Google, people are generally saying that you're OK as long as you don't leave the cooled rice sitting around for long before freezing it, preferably no more than one hour.

( Innocent Mexican chilli )