Sunday, December 8, 2013

Ethiopian Collard Greens or Ye'abesha Gomen

So I had a craving for Ethiopian food today. I had tried to make misir wot before, and today I wanted to try that again and round out the meal with Ethiopian collard greens, a staple on any vegetarian plate (at the restaurant anyway). I tried this recipe and it turned out quite well!



-- 4 tbsp. unsalted butter
-- ⅛ tsp. black cardamom seeds (I just used green cardamom seeds because that's all I had, will try to find black cardamom for next time)
-- ⅛ tsp. ground fenugreek (called methi in Indian cooking)
-- ⅛ tsp. nigella seeds (this is also called Kalonji seeds in Indian cooking and the ones I bought were marked as such)
-- ¼ cup extra-virgin olive oil
-- 1 large yellow onion, minced (I used the food processor for this it turned out more like a paste and next time I will try chopping finely by hand)
-- 3 cloves garlic, minced
-- 2 Thai chiles, stemmed, seeded, and minced (I left this out hoping Kiran will eat it)
-- 1 1" piece ginger, peeled and minced
-- 1½ lbs. collard greens, stemmed and cut crosswise into ¼"-wide strips (I used 2 bunches of organic collards)
-- Kosher salt and freshly ground black pepper, to taste
-- White wine vinegar, to taste (I misread this and added in regular vinegar, maybe 1 Tablespoon or so? Next time will try using white wine vinegar)


1. Heat butter in a 6-qt. pot over medium heat. Add cardamom, fenugreek, and nigella and cook, stirring often, until fragrant, 1–2 minutes.

2. Increase heat to medium-high and add oil; add onions and cook, stirring often, until browned, 10 minutes.  (I think the onions should be cooked until sweet, not browned too much)

3. Add garlic, chiles, and ginger and cook, stirring often, until soft and fragrant, 3 minutes.

4. Add collards, 1⅓ cups water, and salt and pepper; cover and bring to a boil.

5. Reduce heat to low and cook, stirring occasionally, until collards are tender, 50–55 minutes.

6. Stir in vinegar and serve collards hot.


Monday, October 28, 2013

Baja Avocado Tacos

In Los Angeles I used to eat Baja fish tacos all the time. Even though I'm not the craziest about fish, I loved these crunchy creamy delights. Since moving to Vancouver, Mexican food, especially anything specific I am craving any given day, seems to be in very short supply, so I have had to make do.  That why when I saw this vegetarian version of Baja fish tacos my eyes perked up. They are quite good. We normally don't deep fry things in this house, but to satisfy a craving this recipe is worth it.

Baja Avocado Tacos
adapted from Your Vegan Mom

serves 2.5


-- 2 ripe avocados
-- oil for frying

beer batter:
-- 3/4 cup flour
-- 1/2 teaspoon salt
-- pepper
 -- 3/4 cup mexican lager (or any lager, or any beer, or soda water if that's how you roll)
-- could try adding some powdered seaweed to give a bit of that "fishy" flavor?

-- 1/4 cup mayonnaise
-- 1 tablespoon milk
-- 1 tablespoon yogurt
-- 1 small clove garlic, crushed or minced very finely
-- salt and pepper to taste

to serve:
-- 2 cups shredded cabbage
-- 10 or 12 corn tortillas
-- hot sauce
-- lime wedges
-- 1 medium tomato, cubed
-- 2 tablespoons minced fresh cilantro (optional)


1. Make the sauce by mixing all the sauce ingredients and setting aside

NOTE: if this is your first time deep frying, please research it so you do it safely! It can be very dangerous. If not, read on:

2. In a 2 inch deep frying pan or other pot, pour 1 inch of oil. Heat on medium-high until it is good and hot.

3. While the oil is heating, whisk together your batter ingredients. It should be the consistency of pancake batter.

4. Cut the avocado into slices (I did 8 slices per avocado), dip in the batter, and ease into the batter, being sure not to crowd the pan. I cooked these in 2 batches. When the avocadoes are golden brown all over (you may need to turn them if they're not completely submerged in oil) remove to a cooling rack or paper towel covered plate. Cover with another paper towel until ready to eat.

5. Just before serving, heat tortillas on a griddle or dry frying pan, or wrap in a damp towel and microwave for about a minute until steamy.

6. To assemble taco: place 1 1/2 slices fried tortilla on a hot tortilla. Top with cabbage, a little tomato, cilantro, lime juice, mayo sauce, and hot sauce to taste. Enjoy!!

For Kiran's taco, since he has a hard time with raw cabbage, I just microwaved his cabbage until it was soft and left the hot sauce out. 
Baja Avocado TacosBefore you run away in horror, keep in mind that you're not frying the tortilla, so I like to think that the fat content sort of evens out.  Am I rationalizing?  Mmm, fried avocado.  
Beer-battered avocado:
  • 2 ripe avocados
  • mild oil for frying 
  • 3/4 cup flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 3/4 cup Mexican lager (that's a half a beer)
- See more at:
Baja Avocado TacosBefore you run away in horror, keep in mind that you're not frying the tortilla, so I like to think that the fat content sort of evens out.  Am I rationalizing?  Mmm, fried avocado.  
Beer-battered avocado:
  • 2 ripe avocados
  • mild oil for frying 
  • 3/4 cup flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 3/4 cup Mexican lager (that's a half a beer)
The sauce:
  • 1/2 cup vegenaise 
  • 2 tablespoons nondairy milk
  • 2 tablespoons lemon juice
  • 1/2 teaspoon garlic salt
2 cups shredded cabbage12 taco size fresh corn tortillas
hot sauce and lime wedges

- See more at:

Thursday, October 3, 2013

Polenta rounds with mushroom gravy

This is something I sort of made up based on a few different recipes I have been fiddling with and has become a weeknight staple in our home. 

Amounts are approximate, I have never measured most of these things, but I will make the recipe from this next time and adjust accordingly.

 Vegetarian polenta cakes with mushroom gravy

serves 4 (or 2.5 in our house)

-- 2 tubes pre-cooked polenta (can get in trader joe's and some italian/greek stores)
-- olive oil

-- 3/4 lb sliced mushrooms (crimini is our favorite, white would work also) -- I use 1/2 a costco container.
-- butter
-- 1 shallot, minced
-- 1/4 cup marsala wine
-- 2 cups water
-- two teaspoons better than bullion veggie stock mix
-- 1/2 teaspoon dried thyme
-- 1/2 cup milk
-- 2 Tablespoons flour


1. In a big fry pan, get some oil heating up. Slice the polenta into 1/2 inch rounds and fry each side on medium heat until brown. This will take longer than you think, approx. 8 minutes a side or so. For Kiran, we fry a few rounds a little less because he has no back teeth to chew.

2. While that is going, heat up some butter in another big fry pan or sauce pan. Put the mushrooms in the pan and fry and stir until they are brown on both sides. This takes a while, maybe 15 minutes?

3. When the mushrooms are almost done, add in the shallots and let those cook. Maybe another 5 minutes.

4. When the shallots are cooked, add in the marsala and let it cook down to remove alcohol, 3 minutes.

5. Add in the water, stock, thyme and bring to a boil. Taste the water for seasonings, if it needs more salt or anything add it here. If this water does not taste good, your gravy will not taste good!

6. In a separate bowl, mix the milk and flour together. While the mushroom and stock mixture is boiling, whisk it rapidly, and pour the milk and flour mixture in a stream into the gravy. Keep whisking and boil the gravy until it thickens.

7. Finally, taste again for seasonings and you are done!

8. Serve the mushroom sauce over the polenta rounds, you may need to chop the mushrooms up more for a toddler who has no back teeth. 

Monday, September 30, 2013

Vegetarian Pad Thai

I am a pad thai lover, but most vegetarian versions are pretty gross (I have tried quite a few!) and I have been scouring the blogs for something I will want to make more than once. Well, the other day I ran across this recipe, promising a yummy veg pad thai that took only 30 minutes to prepare.

"No way," I thought.

I decided to take on the challenge and timed myself preparing it. From start to finish, it took me about 45 minutes including all the chopping, which is not bad for my first time making it. I think I can get it down to 30 minutes with practice. Plus, some pretty darn good pad thai. So this dish is a surprising winner in more ways than one.

Vegetarian Pad Thai

modified from Post Punk Kitchen

Serves 4 (or 2.5 in our house)

8 oz pad thai rice noodles (sometimes called rice stick noodles) , cooked according to package directions (or directions below)
2 tablespoons vegetable oil, divided
14 oz (one package) tofu, cut into 1/2 inch cubes
1/2 teaspoon salt, divided
4 cups brocolli florettes and thinly sliced stems
4 cloves garlic, minced
2 cups scallion, chopped into 1 inch pieces (I used one bunch of green onions for this)
1 cup lightly packed cilantro, chopped
4 oz mung bean sprouts

For the sauce:
1 heaping tablespoon tomato paste
4 tablespoons tamari or soy sauce (use gluten-free tamari to make this gluten-free)
4 tablespoons brown sugar
1/4 cup fresh lime juice
1/2 tablespoon Sriracha
1 heaping tablespoon mellow white miso

To serve:
1/2 cup chopped roasted peanuts
Extra lime wedges

1. Put a pot of water on to boil. When the water boils, boil broccoli florets for 5 minutes, or until sort of soft. Turn off the heat and scoop the broccoli out with a slotted spoon and put on a plate. Add the pad thai noodles to the hot water. After 8 minutes, drain noodles and rinse in cool water to stop cooking. 

2. While the water is boiling, make the tofu. You’ll need a large cast iron pan, or something non-stick that can take very high heat. Preheat pan over high heat. Once pan is good and hot, drizzle in 1 tablespoon of oil. Add the cubed tofu and sprinkle with about 1/4 teaspoon salt. The tofu should immediately sizzle when it hits the hot the pan, otherwise, turn the heat up. Cook for about 7 minutes, tossing often, until it’s nicely browned.

3. In the meantime, mix together all of the ingredients for the sauce and set aside. The miso may not completely dissolve, but that’s okay, just get it as smooth as possible.

4. When tofu is browned, transfer it to a plate and cover gently with tin foil to keep warm.

5. Now we’ll cook the sauce. Lower heat to medium. Cook the garlic in the remaining oil very briefly, about 15 seconds. Add the scallion and cilantro and toss just to get it wilted. Add in brocolli and cook for 4 minutes or until cooked through. Now pour in about half the sauce and get it heated through.

6. Add the noodles and toss to coat. Then add back the tofu and broccoli, the mung beans and the remaining sauce, and toss to coat.

7. Serve immediately, topped with peanuts and lime wedges, plus extra cilantro if desired.

Sunday, September 29, 2013

Thai red curry with butternut squash

We all just had the best lunch ever. Made with Sai's vegetarian red curry paste.

From epicurious


  • 1 small butternut squash (about 2 pounds) -- I used acorn
  • 2 tablespoons canola oil
  • 4 Tablespoons thai red curry paste
  • One 15-ounce can chickpeas (garbanzo beans), drained and rinsed
  • Kosher salt
  • One 13-ounce can unsweetened coconut milk
  • 1/3 cup fresh cilantro, plus more for garnish


1. Peel the squash, cut it lengthwise in half, and scoop out the seeds. Cut off the top where it meets the bulbous bottom. Cut the bulb end into 3/4- inch-wide wedges. Cut the neck end into 1/2- inch-thick half-moons. (This seems to indicate that you are supposed to keep the peel on? I did not do that, and instead peeled the squash and cut into 3/4 inch chunks)
2. Heat a large heavy pot over medium-high heat. Add the canola oil, then add the curry paste and stir for about 1 minute, or until fragrant. Add the squash and stir to coat with the curry paste. Stir in the chickpeas and season with salt. Add the coconut milk and 3/4 cup water and bring to a simmer. Reduce the heat to medium-low, cover, and simmer gently for about 10 minutes, or until the squash just begins to soften.
3. Stir in the cilantro and simmer, uncovered, stirring occasionally, for about 20 minutes, or until the squash is tender but not falling apart and the sauce has reduced slightly. Season to taste with salt.
4. Divide the curry among four soup bowls, top with cilantro, and serve.

Tuesday, September 10, 2013

Roasted Za'atar Eggplant Bowl from goop

So since becoming a goop convert, I have been trying all her vegetarian recipes. For the back-to-school issue, the puy lentils with wilted spinach were only OK (and the dressing too tart!) but this eggplant recipe is something we will definitely make again. Anything with roasted eggplant tends to be a hit-and-miss (mostly miss) item in our household but this recipe, for the most part, works. Next time I will make sure to use a generous amount of oil on the eggplant before roasting, try to cut it a bit smaller (maybe 3/4 inch chunks) and try to use japanese eggplant which is usually better in these types of recipes.

Roasted Za'atar Eggplant Bowl from goop

makes 2

  • 3 medium-large japanese eggplant (or one big regular eggplant) peeled and chopped into 3/4 -inch cubes
  • 1 large sweet onion, peeled and thinly sliced (can use yellow if it's all you have)
  • 2 tablespoons za’atar (Middle Eastern spice - can be found in most spice aisles)
  • 1 bay leaf
  • cooked rice or quinoa
  • olive oil
  • sea salt + black pepper

for yogurt + lemon dressing

  • 1 tablespoon Greek yogurt (I used our regular homemade yogurt for this and it was fine)
  • juice of 1 lemon
  • 1 small clove of garlic
  • 1/2 tablespoon tahini
  • 3 tablespoons olive oil
  • sea salt + pepper


1. Preheat oven to 375°F. Spread the eggplant on a baking sheet and sprinkle with za’atar until coated. Drizzle with olive oil (about two tablespoons). Cook for about 10 minutes, remove from oven and shake the baking sheet to move the eggplant around (for even cooking). Place back in oven for another 10 minutes.
2. Meanwhile, caramelize the onions: Coat a large pan with olive oil and place over medium heat. Sauté onions with bay leaf until soft and deeply caramelized, about 15 minutes, stirring every few minutes. Season with salt and pepper to taste.
3. To make the dressing, finely grate the garlic into a mixing bowl. Add the yogurt, lemon juice and tahini. Mix. Slowly drizzle in olive oil while whisking to incorporate. Season with salt and pepper to taste.
4. Place quinoa or rice into two serving bowls or sealable food containers. Top with the eggplant and onion mixture. Drizzle the dressing over the bowls to your liking.

Wednesday, September 4, 2013

delicious roasted vegetable salad from New York Times

We tried making this salad tonight. So good! And baby boy could eat most of it too (minus the arugula)! This is a meal I want to make again and again.

Spinach Salad with Roasted Vegetables and Spiced Chickpeas

Yield 2.5 main-dish servings
Time 1 hour
  • 1 15-ounce can chickpeas, drained and rinsed
  • 2 large sweet potatoes (1 1/4 pounds), peeled and cut into 1-inch cubes -- (or one small butternut squash, which is what I used)
  • 2 medium carrots (1/2 pound), peeled and sliced 1/4-inch thick
  • 8 tablespoons extra-virgin olive oil
  • 3/4 teaspoon salt, more as needed
  • Black pepper, as needed
  • 2 thyme sprigs (or a big pinch of dried thyme)
  • 1/2 teaspoon chili powder (because we were cooking for our 12-month-old, I substituted paprika for this and the recipe was still quite nice)
  • 1/2 teaspoon ground cumin
  • 1 clove garlic, minced
  • 1/3 cup plain Greek yogurt
  • 2 teaspoons fresh lemon juice
  • 5 ounces spinach (6 cups) -- or arugula, or both
  • 2 tablespoons thinly sliced shallot
  1. 1. Heat oven to 400 degrees. Line a large baking sheet with a clean dishtowel or several layers of paper towels and spread drained chickpeas evenly on top. Pat dry with another dishtowel or paper towels.
  2. 2. Toss sweet potato and carrots with 2 tablespoons oil and season with 3/4 teaspoon salt and 1/4 teaspoon pepper. Spread on a large rimmed baking sheet and top with thyme sprigs. Roast, tossing occasionally, until golden-brown and very tender, 40 to 50 minutes.
  3. 3. While vegetables are roasting, toss chickpeas with 2 tablespoons oil, chili powder, cumin and a large pinch of salt. Spread on another rimmed baking sheet. Transfer to the oven 10 minutes after you’ve put in the potatoes and carrots; roast until crisp and golden brown, 30 to 40 minutes.
  4. 4. Using the flat side of a knife or a mortar and pestle, mash the garlic with a large pinch of salt until it forms a paste. Add it to a small bowl and whisk in yogurt and lemon juice. Slowly whisk in remaining 4 tablespoons (1/4 cup) oil. Season with salt and pepper.
  5. 5. In a large bowl, combine spinach, roasted vegetables, chickpeas and shallot. Toss with enough dressing to lightly coat vegetables and greens and serve at once.

Tuesday, August 27, 2013

Ideas for lunches for Kiran

With a vegetarian toddler starting day care soon, I worry about packing healthy lunches for him! So I am going to list as many lunch ideas as I can so I don't worry so much:

1. Tofu fried rice
2. Egg fried rice.
3. Goop rollups on corn tortillas with salsa/yogurt dipping sauce and avocado
4. hummus, pita, and (steamed?) carrot sticks.
5. Bean, cheese, and red pepper quesadillas with salsa/yogurt dipping sauce and avocado
6. Mac and cheese with peas and tofu (or without)
7. Pasta with red sauce and edamame on the side (or mixed in)
8. Egg salad sandwich
9. Tofu salad sandwich
10. peanut butter and jam/banana/fruit sandwich
11. Grilled cheese and tomato sandwich
12. Bean burgers!

 okay that's all I got.

Some things to try making:

I will add others here as I find them!!

Wednesday, August 21, 2013

Super Simple Bean Burgers

Another lunchtime special around our house these days. These burgers can be on the table in roughly 15 minutes if you are fast at preparation, which I am!! From this link.

Super Simple Bean Burgers

-- Makes 6 thin burgers (serves 3 adults)

  • 1 can (15.5 ounces each) black, white, or pinto beans or black-eyed peas
  • 1/2 cup dried breadcrumbs
  • 1 large egg, lightly beaten
  • coarsely ground black pepper
  • 1/4 teaspoon garlic powder
  • hamburger buns or bread for the buns



    1. Drain beans very well, reserving the liquid, and mash the beans in a medium bowl. 
    2. Add the breadcrumbs, eggs, pepper, and garlic powder. 
    3. If necessary, add a little of the bean liquid until the mixture holds together but is not wet. 
    4. Divide into 6 equal portions and shape into 4-inch patties.
    5. Heat a generous amount of olive or canola oil in a large (12-inch) skillet over medium-high heat.
    6. Add the patties and cook, turning only once, until a crisp brown crust forms on both sides, about 6 minutes total.
    7. While the burgers are cooking, toast the buns or bread and top to your liking. (I am partial to the classic ketchup, mustard, lettuce, tomato, and maybe a little onion)
    8. If you want cheese on your burger, add it on your burger just before it is finished cooking. Cover the skillet, turn the heat to low, and let the burgers continue to cook until the cheese melts.
    9. Finish putting together your burger and enjoy!

    This is a tasty and easy meal that Kiran quite liked!! 

Monday, August 19, 2013

Easy tofu fried rice

Here is the recipe I use for tofu fried rice for Kiran (I double it if I am eating too). All measures approx.

-- 1/4 cup finely chopped onion
-- 1/4 cup finely chopped red bell pepper
-- 1/2 cup chopped other vegetable (brocolli, zucchinni, etc)
-- optional -- 1/4 cup tomatoes
-- 1 cup rice, already cooked
-- 1/4 cup tofu, cubed
-- soy sauce
-- olive oil
-- sesame oil

1. In a frying pan over medium heat, fry up the tofu until brownish on the outside. Remove from pan.
2. In the same pan, fry up the vegetables in a little olive oil until soft.
3. Add in the rice and tofu and a little soy sauce and a few drops of sesame oil for flavor. Mix and taste for seasonings. Not too salty for baby please!

I also use basically this same recipe for simple egg fried rice, only I fry the vegetables first, add the egg with the rice and it makes everything stick together as it cooks. 

Saturday, August 3, 2013

New category: Toddler food -- First recipe: Tofu Egg Salad

Our beautiful boy Kiran is 11 months old already, and he is eating up a storm! He is eating mostly "people food" and not purees at this point. He can chew pretty well with his gums and 8 teeth, but since he doesn't have molars yet he can't grind difficult things like raw vegetables.

I try to cook as much of his food as possible, which was causing a problem because I was cooking Kiran a meal, then feeding him, then cooking myself a meal, then eating. The whole thing would take like 2 hours! So I decided to try and come up with some meals that both of us can eat at the same time! But there are many constraints, especially at lunchtime when time is short.

I have been looking for/creating meals that:

1. Use mostly foods I tend to have on hand
2. Include a protein source (varied throughout the day), vegetable and/or fruit, carb, and fats.
3. Are vegetarian (baby is vegetarian for now)
4. Are quick to prepare (for lunch this means under 20 minutes for sure, usually under 10)
5. Are yummy for baby and parents!
6. Bonus points go for foods he can pick up and eat himself (i.e. not purees)

I am lucky Kiran is a pretty adventurous eater, if he was picky things would be so much more difficult.

The other night I had some leftover tofu in the fridge so I put together a fast tofu egg salad for us to eat. It was good and I would like to share the recipe.

Tofu Egg Salad

modified from this link
  • 1 block firm tofu, drained (I used medium firm and it was fine)
  • 1/2 cup cooked soft vegetables (I used frozen spinach, cooked and chopped finely, but you could use cooked peas, cooked diced carrots, cooked brocolli chopped finely, or whatever you have on hand)
  • 1/3 cup mayonnaise
  • 1/3 cup sweet relish (or chop up some sweet pickles very finely, like I did)
  • 1/2 tsp lemon juice
  • 1/2 tsp. celery powder (or 1/2 stalk celery, very finely minced)
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder (or 1/2 small onion, very finely minced)
  • 1 tbsp mustard
  • dash paprika for garnish (optional)


In a medium-sized bowl, mash the tofu with a fork. Add remaining ingredients and stir together until well combined. Sprinkle with paprika for garnish, if desired. Serve on bread for an "egg" salad sandwich.

Monday, June 24, 2013

Pasta with Caramelized Onions and Bitter Greens

One thing I really hate is when I buy fancy produce from the farmer's market and it goes bad in the fridge. Somehow if regular produce goes bad I usually just shrug and throw it away, but seeing fancy produce all brown and rotten... it gets me. SO today we had a bunch of mustard greens that needed to be used up. I found this recipe from my pal Martha Stewart and decided to give it a try.

I don't believe I have ever caramelized onions before today. It isn't that difficult and the result is so delicious! This recipe tasted sort of like onion soup pasta. Next time I might try to add some kind of herb or something to it for a bit more complicated flavor. But definitely a recipe to save and try again.

Pasta with Caramelized Onions and Bitter Greens 


  • 1 tablespoon olive oil
  • 1 to 2 tablespoons unsalted butter
  • 4 medium onions, peeled and cut into 1/4-inch-thick rings
  • 1 teaspoon sugar
  • 4 cups chicken broth, veggie broth, or water
  • Salt and freshly ground pepper
  • 1 pound fettuccine (I used farfalle and it was fine)
  • 1 head chicory (curly endive), mustard greens, kale, or arugula, washed, with tough ribs removed and leaves torn into pieces


  • Step 1

    Heat oil and 1 tablespoon butter in a large, heavy skillet over medium-high heat. Add onions and sugar and cook, stirring once or twice, until well browned, about 10 minutes. Turn heat to low; continue to cook, stirring occasionally, until very soft, about 10 minutes.
  • Step 2

    Remove half the onions and set aside. Add broth or water to the pan and bring to a boil. Cook over high heat, scraping bottom of pan, for 10 minutes. Season to taste with salt and pepper.

    Step 3

    Cook pasta in boiling salted water until a little underdone, and drain. Add to broth; simmer for 2 to 3 minutes. Add greens; cook, covered, until wilted, about 1 minute. Stir in additional tablespoon of butter, if desired. Divide among 4 shallow bowls, garnish with reserved onions, and serve
Next time it might be nice to try adding in bay leaves and thyme....

Friday, June 21, 2013

How the Tropizenne turned out

I know all of my avid readers are waiting with baited breath to find out how the Tropizenne, the fancy French dessert I was planning to make for a dinner party a couple months ago turned out.

Well this is how I had imagined it would turn out:

Note the delicious brioche bread, perfectly luscious pastry cream, with chunky sugar on top. MMMM.

To make a long story short, this is how my tropizenne actually turned out:

Turns out I should have been way more worried about the pastry cream than about the brioche, but live and learn. I had the pastry cream leaking out all over the place, and I had a pot luck to attend in about 20 minutes! So what did I do?

Make trifle! What I did was demolish the tropizenne and added in layers of whip cream and raspberries. It tasted so good and I think everyone at the party loved it. I sure did!

Moral of the story: There's nothing a little whip cream and raspberries won't fix.