Part I of a three-part series about cheese, cheeze, cream cheeze, and cheeze curds.
It’s been done before: vegans rhapsodising about cheese, missing the taste, texture, ineffability of cultured dairy. Let’s not do what other people have done before, not reinvent the wheel, as a lot of people say.
Generalizations, clichés, cheese and crackers.
This week it finally got to me that the majority of my clothes don’t fit. I lost a bunch of weight during college and I don’t plan on gaining it back. I also used to like loose-fitting clothes because I thought that helped convey my being androgynous. Well, I tried the look and now it’s time to change. Julia Cameron of The Artist’s Way notes that change is often precipitated by anger, and while being angry with clothing would be just foolish, I’ve been frustrated.
I’m not turning this blog into my style blog, honestly.
I also find that skirts, while I love the ones my mother made for me since they fit (or she’ll take tailor the ones that don’t), and billowy shirts convey a “woo-woo,” Bohemian style that I don’t think I embody or consciously cultivate. From other jobs I’ve had as a stagehand, and later, archives worker, I prefer: cropped pants, tights, and fitted shirts in dark or jewel tones, with Doc Martens or other functional shoes (two bunion surgeries; can’t wear ill-fitting or non-supportive shoes).
Lest you think I'm just complaining, I took advantage of some back-to-school discounts and made some online purchases on Thursday and Friday to carry out this effect. "Slim fitted" menswear in dark colours isn't exactly readily available.
As I’ve been learning more about “branding” and suchlike, I’ve been thinking about my personal brand. Here’s what I’m trying to convey.
Q: vegan and GF baker, writer of rhymed verse, exercise and holistic health specialist, intellectual organiser extraordinaire
Maybe a slogan— Q. Seriously strange. Deadly serious.
It’s a work in progress. As are we all, when you think about it. Spiritual works in progress on this journey.
To the sweets!
Cream Cheeze Filling (for cupcakes)
2 tablespoons tapioca flour
juice of 1 small lemon (about 3 tablespoons)
1/2 cup cashews, soaked overnight and drained
8 ounces silken tofu, drained
1/2 teaspoon nutritional yeast
1 teaspoon tahini
1/4 cup agave nectar
1 teaspoon vanilla
In a small saucepan over medium heat, whisk tapioca into lemon juice and cook until goopy. In a blender or food processor, blitz the cashews, tofu, nutritional yeast, tahini, agave, and vanilla until smooth. Add the tapioca mixture and process until incorporated. Set aside to chill before filling the cupcakes.
To fill cupcakes, when cupcakes are completely cool, with a serrated knife, slice out a cone of the top. Dollop in some cooled cream cheeze filling. Replace with the cone. Chill before serving.
I don't know what the neighbours are doing, but I can hear people pounding up and down the stairs.