Dante

Dinner pic that I keep forgetting to put up- fish cakes with tartar sauce and steamed rapini

Dinner that I'd forgotten to post: meatloaf with shredded mozzarella on top, side of steamed edamame

Tonight's dinner: mac and cheese with smoked sausage, bacon, and broccoli

last night's dinner: Caprese chicken over orzo with steamed rapini

Last night's dinner that I totally flaked on posting: Joe Carcione Special- sauteed shredded cabbage with onion, garlic, tomato sauce, and assorted veggies (peppers and yellow squash this time)

Tonight's dinner: slow-cooked ham with collards, damson plums, and potatoes, over grits

Earlier dinner that I forgot to share- taco time! (beef, lettuce, tomatoes, cheese, sour cream, deep fried masa tortillas). Side of steamed rapini.

Last night's dinner: skillet pizza with ricotta, prosciutto, sauteed pears, and aurgula

Tonight's dinner: Fried rice with pork and tofu.

Sorry- forgot that I use a handle here, I'm the one who wrote this, so, per the introductory paragraph, I have tried their gelato and was very impressed with it. Creamy texture, with the richness of goat milk. I'd compare it in quality to the gelato offered by another local producer, Morano Gelato, which was ranked as best in America by Forbes. White River Junction is part of the Upper Valley region, yes (and, coincidentally, is the town where I live). The Upper Valley region is shared by both Vermont and New Hampshire. Hanover, NH, home to Dartmouth College, is also part of the Upper Valley, along with the Lake Sunapee region in NH, and so are are Windsor, Hartland, Woodstock, and Quechee, and Windsor, VT, to name a few.

New food blog post! https://dailyuv.com/feed/961596?utm_medium=email&utm_source=comment-alert&utm_content=/feed/961596

Last night's dinner- fried chicken (Japanese/Korean/KFC herbs-spices) with sriracha cauliflower bites with peanut sauce, over corn/edamame succotash

Tonight's dinner: Shrimp and grits

You've seen the eGullet Culinary Institute's Drive-In Food course, yes?

Tonight's dinner, mapo tofu with chard over noodles

it's been a running gag that my vegan cooking tends to bve much tastier than that of most of the vegans that I know, with a couple of very noteworthy exceptions. I totally get what you say about the California style, I tend to say that it "tastes like penance", like the cook is trying to make up for having eaten animal protein at some point in their life. Sad as it doesn't have to be that way- vegan food can be truly amazing.

I second this- it's sooooo much less expensive and so easy to modify to your own tastes.

Might I recommend perusing... http://www.isachandra.com https://www.thugkitchen.com and https://www.youtube.com/user/VeganBlackMetalChef I'm a total omnivore and love meatless cuisine and these three have served as my go-to for vegan foods.

Tonight's dinner, elote brats and Texas Wiener brats on grilled King's Hawaiian rolls, with steamed asparagus with a sauce of sweet soy sauce and umeboshi vinegar on the side.

Tonight's dinner: yakamein

Last Night's dinner: potato, pea, poblano chile, and pork curry over rice.

Last night's dinner, chicken simmered in a sauce of onion, rice wine, stock, and soy sauce (thickened with egg) over couscous, with steamed and buttered rapini on the side.

Tonight's dinner- fried chicken with gravy and biscuits, with steamed corn on the side.

Tonight's dinner: beef and potatoes simmered in brown sauce with peppers, side of sauteed collards

Tonight's dinner: Gatta curry over bulgur with rapini