You’re probably thinking, “SAY WUT?! A vegetable in a cake?!”
What is it about those open-minded desserts, the ones that integrate vegetables with sweet muff and fluff? With savory, tart squelchy toppings?
Maybe ‘squelchy’ doesn’t set the right mood. Borders on ‘queef’.
Carrot cake brings it right back.
Non-dairy beverages are coming in all sorts of fascinating forms. My mom is a hemp milk drinker (after a series of explanation on its not having THC properties); my sister gets down with coconut; plenty of people get their liquid oat on; and I really love almond milk.
A friend with nut allergies walked into our kitchen the other day, expertly scouted the area, and murmured:
“I hear you’re milkin’…”.
Fall is all about comfort food, right? Nothing says comfort like warm biscuits and fried chicken. I wish I could say that I was the brains behind this concoction. But that would be lying. And that’s not cool.
I love bagels. They get such a bad rap, though, and I’ve been feeling a little defensive for them. Innocent bread circles, wonderfully round, thick and beautiful – what have they done to deserve such criticism, such shunning!
So, I have decided to do some sort of half-assed internet research. Are bagels six times worse than a slice of bread? What does that even mean? Do they, in a single bagel, really have as much calories and carbohydrates as a loaf of bread? How are they made? Did they save cream cheese from the brink of extinction?!
All these and more, tonight on Bette Jane’s Bagel Hour.