Vegan, chilled summer soup with cucumber salad.
Know that feeling when you are so excited for a major event to happen in your life, like a wedding or a party or a graduation or something super monumental. And then it happens and then it’s over and then you feel mega-depressed about it because it was literally everything you could think about and plan for for months? Is there a word for that? I feel that.
Thursday night was my inaugural pop-up and it was magical and every bit of awesome I imagined and more. Somehow I managed to take photographs in between the madness, and I’m going to post about it soon. For now though, you can get a few glimpses of the event, and listen to some chatter over here. Also! St. Louis friends, my next dinner will be in August. More details on that soon.
A few things making me happy during this short interim of despondency. Coffee and a lot of it. And this vegan turmeric cream, because it makes everything better, srsly. I’ve been drizzling it on toast, salad, roasted veg and everything in between. Raw cashews, blended with Simply Organic‘s freshly ground turmeric and a little salt and pep and that’s it you guys. Simplicity at it’s finest. And, it’s especially delicious over this almost raw, four-ingredient carrot gazpacho.