Planning ahead, stress free cooking
I know, I’ve been irresponsible to you, my readers. I haven’t been terribly inspired lately about creating new recipes. I’ve been consuming a book that’s 550 pages of dense reading: Food: A Culinary History from Antiquity to the Present. It covers the history of food from late pre-historic to modern times. I really need to finish this book. I’ve also been reading a few other vegan cookbooks published this last year, both for ideas, and reviews. I’ll be writing about those soon.