It’s been a difficult few weeks for us. A couple of weeks ago we lost our beloved cat, Spade, to a car accident, and we are wrecked with grief. Our grief is, of course, compounded by the results of the recent U.S. election and our concerns about fascism, bigotry, and authoritarianism on the rise. The most healing thing we’ve done was spend time at home with Spade’s brother, Archer, and newcomer kitten Inti. At first they were a bit suspicious of each other, and so we separated them, but gradually we increased their face time and now they are best buds.
Several lovely friends came to visit us, to alleviate our grief over the loss of Spade and to meet little Inti and see how well he and Archer are getting along. And so, we served vegan fruit pie from Mission Pie, as well as a delectable pumpkin pie which we made based on Minimalist Baker’s recipe. We also served a nice tropical pudding, which was exceedingly easy to make:
1 ripe mango
1 cup pineapple chunks
1 cup silken tofu
1 handful cashews
1 tsp vanilla extract
blueberries for garnish
Pop first four ingredients in the blender and blend until smooth and creamy. Pour into little ramekins or cups and refrigerate for a couple of hours – the pudding’s consistency will improve. Then, decorate with blueberries and serve in the little cups.
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