A couple of weeks ago I celebrated the tenth year of my veganism. In the weeks running up to the day, K and I had a lot of conversations about the amount of time that had gone by and about that initial decision to become vegan. It seemed to me to be something monumental when I made the decision, but it has become so second-nature that most days I don't even think about it anymore. It is automatic. In our house it is normal.
The day passed and it was like every single other day in the last ten years: it was easy, it was natural, it was good.
In those early days when veganism was difficult and most folks had not even heard of the concept I had to be much more vigilant. The world now is a little more accepting of vegans.
I won't let this carry on too long.
I mainly wanted to jot a quick note to give the day a nod because I recognize that the decision to become vegan was one of the most important ones I've ever made. I cannot conceive of my life differently.
I am very grateful to my wife for sharing this aspect of our lives.
Tuesday, October 26, 2010
Earlier this month, and with the help/organization of my friend Katie Ries,
I led a canning workshop at The Birdhouse.
The group was very receptive, despite my nervousness. I tried very hard
to keep my hands off the process and let them handle everything.
In the end, everyone had had a turn doing just about every part of the preparation and canning.
We made ginger-garlic mustard, pickled carrots, and chunky apple sauce.
The workshop was a great success and taught me a few good lessons.
Firstly, I love teaching, and I love canning.
Therefore, I love teaching canning.
Secondly, canning things that are in-season is very exciting.
Thirdly, just because I am able to can multiple things in one session in our own kitchen
does not necessarily mean it's a good idea when teaching a group.
By the end of the workshop, I was completely drained, as were several participants.
This is why the next workshop will be a single-item one.
The next workshop will be at 1:00 PM
on Sunday, November 14.
We will be making apple-cranberry rum relish.
If you would like to attend, contact me for details.
(Most of the photos were taken by Katie Ries, too!)