By the time New Year arrives you are bound to feel food fatigue — both in the making of, and the eating of… the thought of another heavy dessert is intolerable. So, lets consider a posset – light and delicious and so easy to make it’s ridiculous.
This vegan pumpkin bread is easy to make and doesn’t require any fancy or expensive ingredients. It’s perfect served with tea or coffee and nobody will know it’s vegan, unless you tell them! For a savory version of this pumpkin bread simply omit the sugar and raisins. This bread would be a fantastic accompaniment with a seasonal soup or stew. Enjoy!
Hot whiskey is a wonderful drink, and perfect for Canadian winters. Recipe from A Little Irish Cookbook, by John Murphy. Illustrated by Karen Bailey.
Our last Bloomsday brunch at EVOO was on Sunday, June 11 and we celebrated it with panache. One of the particularly interesting condiments that Peter served with his Irish breakfast was a succulent little homemade ketchup. While Peter’s was superb, I had also experimented with homemade ketchup, trying to avoid all the sugar and fructose that is in the commercial brands. Here is the fruit of my efforts.