Self-propelling my way to foodie greatness

It's been another long absence from here I'd not intended. But so many things have happened in the last month and a bit, and many of my days have left me with little time or desire to spend yet more time on the computer. That said, time spent plunking away on my laptop is about to increase five-fold and I am certain not to regret a bit of it.

Starting this past month, I had my first ever food article appear amongst the glorious pages of Momentum Magazine, complete with my own photos! And very recently I was offered the fantastic opportunity to be the magazine's food editor. I am absolutely thrilled to bits about it, and am quite pleased to a part of such a fantastic publication. The magazine, which "reflects the lives of people who ride bikes....[and] provides urban cyclists with the inspiration, information and resources to help them fully enjoy their riding experience and connect with their local and global cycling communities," is distributed across North America. If you'd like to check it out for yourself, check out this distribution page to see where you can get your copy.

As for my personal forays into cooking in the last while, I have begun a bit of a love affair with rice bowls that I hope to make a major part of the food zine I am planning (still no ETA, but I am slowly getting along with it). I do have pictures to post, which I will get to eventually.

I have also successfully veganized the Carrot Cake cookie recipe from Martha Stewart's new Cookies cookbook (and I shall post it here soon). Packed with 175 recipes, my goal is to veganize every single one of the cookies (and some squares) in the cookbook. My boyfriend was wonderful enough to buy me the book last week, contingent on my making him the Carrot Cake cookies and designating him the chief tester of all the cookies I make. Although I have no idea what Martha's views on veganism are, in the spirit of Hezbollah Tofu I am taking the highest of all domestic divas down by making every single one of her cookies vegan. It may take me a while, with many an unwitting friend and coworker scarfing them down, but that is one frond of fennel I intend to have in my cap!