the same day i made the thai salad, i made some almond milk. yummy! i wonder if it’s all because of the vanilla and agave nectar though. got to work on some unsweetened versions. served here with an orange currant scone from work.

i made the DEOTS 2 pumpkin cinnamon rolls and they definitely did not disappoint! they lived up to all their glory and more. made two batches, one pan as a gift for elliot’s bday, and the rest for home and work. they’re already gone, less than 24 hours later.

closeup of the gooey yumminess:

i also made the chickpea cutlets again, and i must have done something odd the last time, because they were so much more delicious this time! maybe it was actually using the lemon zest this time, or that i added fresh minced rosemary, but they were delicious and amazing! i had two for dinner, with a broiled belgian endive, and topped them both with an onion-cashew gravy.  served with a spinach salad:

i feel like endives don’t get used a lot in cookbooks, except for salads.  i wonder why?  slightly bitter, but good broiled… it seems like they are always just in salads.  i feel sad for them sometimes, as though they are a neglected vegetable in the refrigerated produce section.  maybe i should do some more research about them.