A quick note of explanation…

We intend to keep this blog up… although as you can see we have not posted in a very long time.We had some issues with our past theme and got hacked… so we’re going to use this simple default theme from WordPress for now until we can get more time to do something prettier. You’ll also notice that all our pictures are no longer up: collateral damage from the rebuild.

To all our loyal friends/family/followers who have continued to stop by and haven’t seen much activity, thank you for taking the time, and we will get back to it, although probably not as actively as we once did. For now, this will mostly be a place where we can document/access old recipes so we don’t forget (in a sense, we’re back to our original reason for setting this up).

Asian-Fusion-y Steak/Seitan Marinade

Marinated Hanger Steak
Marinated Hanger Steak
Marinated Seitan
Marinated Seitan

We made a couple protein sides a loooong time ago. Z had some hanger steak and A had some seitan. All we needed was something to spice them up. We tried out the recipe below, enjoyed it thoroughly, wrote up this post, and then forgot to hit “post” although we have made it several times since.

If all goes well this time around, this will post while we are away on our honeymoon — as a way of keeping the blog active, even while we are away.

Asian-Fusion-y Steak/Seitan Marinade

For 1/2 lb of meat or seitan (we like our sauce — you could go with less, but why would you?).

2 tbsp tamari

1 tbsp maple syrup

1 tbsp rice vinegar

1/2 tsp cayenne (this makes it pretty spicy, so you can regulate the heat with less — or more — of this if you want)

1/2 tsp sweet hungarian paprika

1/2 tsp cumin

1/2 tsp plum sauce

1 clove of garlic, crushed

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Avocado Salad


Life is good.  We are getting married in twelve days and will be able to share the experience with people we love.  We are about to get lots of good QT with Z’s family.  Our parents are going to meet.  Avocados and tomatoes are ridiculously delicious.  Granted, the humidity is disgusting, although our caterers reminded us that it could be worse if we lived in the Midwest as they once did, but even that can’t bring us down.  That said, hot things, cooked, sauteed, baked, and fried food and veggies don’t really appeal, but the salad below seems to appeal at every meal (and those in between).


Avocado Salad

1 medium onion

1 avocado

1/4 small onion

3 tbsp cotoja cheese (grated)

1 tsp paprika (and a little more to garnish)

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