Wednesday, March 15, 2006

moistening the idea drought

The thing about having a blog that only has to do with veganism is that it can sometimes be challenging to come up with a relevant and interesting topic worth writing about. For that reason, allow me to reiterate that I always welcome comments and ideas.


I'll be in St. Louis in the end of April for a conference on white privilege, and I'll be hungry. I don't know St. Louis at all, but maybe you do, and maybe you want to let me know about some vegan restaurants. Hell, maybe you want to put me up.


Vegan cream sauce. My roommate works at a fancy catering company and swears that he could whip up some fancy meals here at home if he could just figure out how to make a quality vegan cream sauce. Ideas?


Blogger veganerd said...

i whip up a vegan cream sauce on a near daily basis but im sure no one wants to hear about that. but anyways...... what flavor is your frined looking for?

10:26 PM  
Blogger the surly vegan said...

neutral, i believe. something versatile that can be adapted according to the recipe.

7:29 AM  
Blogger Nathan said...

You should change this to thesurlyBIKINGvegan... :)

I'll check Vegan With a Vengeance for a white sauce tonight.

4:46 PM  
Anonymous Anonymous said...

Hey you little qeer...I thought you could identify me...punk!
Go eat a muffin, looser!

3:16 PM  
Blogger the surly vegan said...

veganerd is a dirty bird. funny i didn't catch it the first time around.

7:24 AM  
Anonymous Anonymous said...

I didn't think so girly-boy...excuse me while I finish chewing the flesh off thie defenseless cow. "vegan" are probably some fourteen year old ritard!

9:28 AM  
Blogger the surly vegan said...

if i had to guess, i'm betting that the anonymous poster is writing from a laptop in a tree just outside my apartment, while using remote viewing techniques to revisit scenes from his childhood.

2:24 PM  
Blogger Nathan said...

Oh, Vegan with a Vengeance was no help. My wife says it's just butter, flour, and milk, though, so she suspects oil, flour, and soy/rice milk ought to do it.

3:37 PM  

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