Huh and the what, now?

I’ve been gone for a while, and so has my motivation to cook. Thank you, Amy’s brand, for having my back… and making it expand a little bit. In the time since the move, I decided that I simply have too much time on my hands so I joined a roller derby league. Do you have any idea how hard it is to find non-leather speed skate boots? That goes double for high end ones that aren’t made in a sweatshop. (If you know something that I don’t about the high end boots, let me know.)

But you’re here for the food. And I’m without pictures, but I made the plain cream cheese and the garlic dill cream cheese from How It All Vegan. They’re both sitting in the fridge, settling. They both seem, at the moment, to be super soft and maybe a little sweet.

This is my fault. I decided to split a 12 oz silken tofu between them when each recipe calls for a cup of the stuff. So your mileage may vary. Also, the motor on our blender is starting to give out, so the plain ended up a little more cashew chunky than I’d like. However, the real test will be putting it on an onion bagel from Trader Joe’s tomorrow morning and giving it the whatfor.