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I hope black-eyed peas cook fairly quickly, because I decided I want black bean chili for lunch. Yum. I can actually use my little canister of Cajun spice that I really have no use for outside of, say, chili. And grate some carrots into it, because we have a ton of carrots right now that I don't know what to do with and yet want to use.

My vegan cake experiment is so far going fine. The one I just took out looks lovely. About to get the other layer in the oven (different recipe).

Today is a beautiful, cloudy, fallish day. Spot cuddled on my lap for a long time this morning. Voluntarily. So sweet.

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The Cake Recipe

Of the two I tried, Dan and I both agreed this one was better. The other one tastes all right, but has a lumpier, moister texture, whereas the one in the link above tasted lighter and cakier. I'll put a picture up later, not that it's that exciting.

My chili was delicious. Not quite as spicy hot as I had thought it would be but it still tasted really good and it was nice to have something different. For my own future reference, I did a cup and a half of black-eyed peas cooked in water with Cajun seasoning, salt, and whatever the stuff is in the one unlabelled bottle in Dan's spice rack that smelled good. Toward the end I added half cup tomato powder, more seasonings, one can stewed tomatoes, and at the last I sauteed green pepper, onion, and two grated carrots with the same seasonings and garlic powder and threw that into the pot. Ate it with rice. Yum.

OK, time to clean up the kitchen. I think I'll put some of the cake in the freezer. I seriously need to stop making desserts and putting them in the freezer because it's getting to where we have almost more desserts than healthy food stashed out there. *sigh* But frozen cake=nom.