I have been doing a million blogtastic domestic-y things lately, especially when I was on maternity leave (which is sadly over). So now I will attempt to catch up with everything I took pictures of. It is most likely impossible.
One of our new favorite treats are the lemon bars from the amazing The Joy of Vegan Baking. Their only drawback is purely aesthetic – without eggs, they look a little bit disturbingly vaseline-y. (And now I have a solution, Heather said to add tumeric. Genius!) Well, that and I can never make them now unless we are having people over to help eat them, because we can eat the whole pan in one evening. This has been tested. Twice. The recipe I used to use for fantastic lemon bars was from the Best Recipe cookbook, which while might tasty, includes 7 large egg yolks and 2 large eggs. Vegan-ness aside, that is kind of gross, and a ridiculous amount of cholesterol. These have a little bit different of a taste, kind of lemon meringue pie-ish, but they are equally delicious. Mmmmm, now I want to make them again. And this picture is from when Alice was 6 weeks old (so talented! already holding plates!), she is much, much bigger now.