Doubled recipe of the Asparagus and sun-dried tomato “Frittata” from Vegan With a Vengeance, made with tofu, nutritional yeast, mustard, and many other disparate ingredients that don’t sound like they’ll taste all that good together but actually makes one swoon. One of the best recipes in the book.

Looking to do something with the Dandies Candies marshmallows I brought back from Chicago (aside from gobble them straight from the bag), I googled and discovered a recipe from a fellow VeganMoFoer p.h.d.elicious called Chocolate Confetti. Simple concept: chocolate + peanut butter + fat (eBal!) + vegan marshmallows makes a veg very, very happy. :-) I threw in peanuts and added a little salt.

Befitting an anniversary, I scooped out half a container of Turtle Mountain’s Purely Decadent Cookie Dough soy ice cream, drove a sharp piece of bark into it and covered it with organic chocolate sauce and peanuts. Yowzah. (To my credit, I didn’t eat it.)

And for those who care, a picture of our darling Ra-Ra type Unix, a veteran open-source user. Yay Ubuntu 9.10! Hoorah Karmic Koala!