Banana Bread with Currants and toasted Cashews and a Secret Ingredient (exposed)

I made a super ad-hoc loaf of banana bread this morning.
Here we go...


-4 super ripe bananas (small side)
-1/4 cup oil (I used olive)
-1/2 cup sugar
-2 Tbs maple syrup (molasses would be good too)
-3 Tbs Seedless Blackberry Jelly (its the secret ingredient)

-2 cups flour (I used whole wheat)
-3/4 tsp baking soda
-1 tsp cinnamon
-1/2 tsp salt
-1/4 tsp nutmeg

-currants about 1/2 cup
-cashews on top

Heat oven to 350 F and grease one loaf pan.

Smoosh the bananas real nice in a medium sized bowl. Then add the oil, sugar, syrup, and jelly and mix until well integrated.

Sift in the flour, baking soda, and spices and then mix until integrated. Add currants and mix 'em in.

Pour into pan and then sprinkle with nuts (I like cashews) and throw it in the oven for 60-75 minutes. Super fine!

Moroccan Lentils and Kale

This is so delicious!

Moroccan Lentils and Kale (Vegan and Gluten Free)

-2 tbs olive oil
-1 yellow onion (chopped)
-1 carrot (chopped)
-2 stalks celery (chopped)

-5 cloves garlic (minced)
-1 tsp each
paprika, turmeric, cumin, cinnamon

-1 cup red cooking wine
-1 can stewed tomatoes
-1 cup red lentils

-a bunch of chopped kale (however much you can fit in the pan)
-touch of salt

Add the olive oil to a sauce pan on medium heat, add onion, celery, and carrot. Let Onions caramelize, about 5-7 minutes. Add garlic and spices and let cook for about another minute.

Add 1/2 cup of the cooking wine, add the lentils, and add the full can of stewed tomatoes(smoosh the tomatoes up with your hands to distribute their juices). Stir and let simmer for about 5 minutes.

Add chopped kale and the rest of the cooking wine. Stir often. Add some water if necessary. Cook until lentils are ready(they will turn light orange and then become soft).
Add Salt and parsley for garnish if you like.

Eat yum!

beer is a wonderful thing!

I have had some wonderful craft brews lately and I just needed to share. I bet many dont know of my interest in Beer, but it is a part of me... ha maybe? I like it anyways. so here are some exceptional brews I have tasted as of late.






My favorite of these 3, and possibly my new favorite brew is the Hop Wallop Ale from Victory Brewery, so amazing! It is first an unexpected flavor, sweet and citrus and intriguing before the bitter hops begins to settle. It is a joyride of the taste buds. Really good!!!! I recommend it to all IPA/hop heads everywhere, this Prospector will show you the gold!

these others I am showing as images are also delicious! the nectar is a little sweet, but I only expected the sweetness from a company called nectar and the Harpoon Leviathan is really good! with a cool sea monster and everything, not syrupy and 10% ABV, dios mio!!!!!

Breakfast in Bed... I wish!!!

OOOOOhhhhhh VEGan crepes with NANNERS and Maple syrup! so good, I had them in bed with a cup of coffee on a TUESDAY!

right????


Here's the recipe!

Crepes:

• 1/2 cup soymilk
• 1/2 cup water
• 1/4 cup melted margerine
• 1 tablespoon sugar
• 2 tablespoons Maple Syrup
• 1 cup flour (I used whole wheat)
• 1/4 teaspoon salt
• touch of nutmeg
• touch of cardamon
  

Mix all ingredients together, all at once!!! Then let it sit for hours!!! (like 2 or overnight then add some soymilk to make it a little thinner, but not as thin as non vegan crepes, you'd be surprised... I made a 1/2 batch that made four crepes, that's good enough for two, for sure!

So then heat a non-stick pan up with the least amount of grease/oil that you can manage, the littler the better. I have used a cast iron pan and I am not sure if I didn't let it sit long enough or if it just didn't work in that pan... but it was a disaster so definitely mind the sit time.

Put whatever you want in them , I just happened to have a bunch of ripening bananas so I used them.
Try: other yummy fruits prepared any way but maybe not citrus but it could work, nuts any way, dried fuits, preserves, ADD PEANUTBUTTER!!!!!!!!!!!! (other nut butter), sweet delicious things....

Vegan crepes are hard. This is the only way I have seen them done without egg substitutes or using other baking tricks. I like these the best, though they are sweet and not ideal for savory crepes, they are the best ones I have come up with!

Enjoy!!!

Cocao V: Chocolate, chocolate, chocolate, and some more chocolate

For easter, instead of going home and have a huge decadent brunch with the family, I had to stay in NYC and do lots of homework, yuck. The weather is so nice and all I wanted to do was go outside and indulge in a leisurely weekend. That couldn't happen, but I did have a very leisurely and decadent lunch with friends at Cocoa V a vegan chocolatier in Chelsea, right near Blossom. Though they are mostly dedicated to there absolutely beautiful chocolates, they also serve desserts like cake, cupcakes, and brownie sundaes which is what I had. They also have a lunch menu, I sampled some vegan quiche, what they call "the whimsical Quiche of the day" and a Chickpea Tuna melt. The lunch was ok, the quiche was pretty good, but I would stick to the chocolates myself.

So The brownie sundae was super delicious, with vanilla soy dream and chocolate and marshmallow sauces.

We also sampled chocolates, and it was a real treat! And had coffee, I believe the Roaster is Stumptown.

This is my vote for the Best:

1. That beautiful green chocolate contains an amazing fruit goo, a really interesting mix of Pistachios and Apple, The Pistapple
2. The one with pink swirls, though not as pretty as the Pistapple, had a very interesting gooey filling, sweet and rich, and full of burnt sugar grain! yum.
3. The Pretzel cluster, everyone likes crunchy, sweet, salt, its a scientific fact!

Oh yes Cro-Mags, John Joseph Vegan Star, says WHAT?! "MEAT IS FOR PUSSIES"

I couldn't have said it better myself.

Also Quoted for saying things like "Always believe your own bullshit." Yes of course.

Also has written Evolution of a Cromagnon about his vegan lifestyle choice that saved him or so he says from the permanent state of NYC delinquency... who really knows. This book, Meat is for Pussies, just makes me smile, you can preorder it HERE.

Really who doesn't want to be in serious shape and do it well?
Maybe you could just think about it... or stop being such a pussy!!!! I am just playing...but seriously, check it out.

Gluten Free Chocolate Chip Cookies

Well, I just about have my kitchen remodeled and my baking center is awesome. The only bummer is that my doctor wants me to do a gluten free elimination diet to see if gluten is the cause of all my woes. How unfair to now have to give up [baking] one of my passions. The first week was tough as not only did I go through baking withdrawals, but gluten withdrawals too; and my first attempt at baking pizza from scratch was a disaster. I tried it again last night and had somewhat better results, but still, not very good. I did however, come across a flourless chocolate chip cookie cookie recipe in "The Bon Appetit Cookbook" as I was making regular cookies for my son to take to college. What a surprise to see it! I decided to give them a try and made some this morning. Well, I think these may be the best damn Chocolate Chip Cookies EVER! Flour or no flour. And, they're super easy too.

Recipe:

1 Cup of super-chunky peanut butter (do not use old-fashioned or freshly ground)
1 cup packed brown sugar
1 egg
1 tsp baking soda
1/2 teaspoon of vanilla
1 cup of chocolate chips (Ghiradelli bittersweet are my fav)
(I also added 1/2 cup of chopped pecans)

Mix until well combined. Roll a tablespoonful of cookie dough or so in WET hands (to prevent sticking) and place on an ungreased cookie sheet. Bake at 350 degrees until done (ha ha, my favorite saying) about 12 minutes or until the edges are golden brown and the center is still soft. I am not sure how well they will keep...they won't make it through the day here, I'm sure, so does it matter?? Yummy. Well, "Bon Appetite", Thanks!

The Grid(dle) Philly

I wanted to promote back Philadelphia's really sweet magazine The Grid: Towards a Sustainable Philadelphia. My friend Cassie works for the mag and put up a post about the Chocolate Avocado Cake, which if I do say so myself is the best damn vegan cake I have ever (I said it) had. I recently added a new frosting recipe for all the banana lovers out there (and rum in your frosting lovers)!!! This magazine has a lot of cool info and articles regarding food, sustainability, local events etc...

Thanks again!

Yea!! The grid see.......

Spring= Yummy Raw Salads and KOMBUCHA!!!!

We have survived the winter! I know this officially because yesterday I spent the morning riding my bike to see the wild Monk Parrots of Brooklyn (in a t-shirt and shorts), lounging in Prospect Park eating a pumpernickel bagel from Terrace Bagels in Park Slope...they said they were the best, and their good but not the best pumpernickel bagel I have ever had...

***my friend told me you cant judge a place by its pumpernickel, but that's the only kind I like so I think its fair grounds.. and if you were wondering I think Bob's on University and even Ray's does a good pumpernickel***

But then I sat on my roof sunbathing and reading and getting hungry!!!

A Raw Cabbage Carrot and Onion Salad with lemonjuice, vinegar, oliveoil, tamari, pepper, paprika, and a touch of maple syrup(not raw)


this is the developing scooby

kombucha! our continuous brew has begun!

We are using Pu-erh, a black earthy tea and a culture that we were given from our good friend Audrey! Its not ready, but maybe in a week!

Ginger The Ancient Elixer

sick time. now what? I don't want to cook I don't want to bake. I want to lay in bed and watch "Ghost in the Shell" and drink tea and blow my nose a sufficient amount of times before my hankerchief gets too disgusting.



Finally... I have discovered the cure!



mmm Newmans Ginger-O's! and dun-dun-dah-dah!!! GINGER ROOT!



And in case anyone is wondering... The Ginger People ginger candies are far superior to Reeds. These are actually chewy and even more spicy...especially the peanutbutter ones. The orgininal ginger candies might be comparable, maybe. And I haven't had Ginger people Ginger Beer, but the Juice is really good!

MY sweet VALENTINES!

valentines day is a time of year that really has no significance. it tenderizes impressionable youth, women have to get sexy no matter what it takes, whether it be new clothes, lingerie, full body chemical peel.... it forces men of all ages to spend money on useless things, expensive gifts, romantic getaways, restaurants, blah blah blah....another consumer holiday that is covered up with candy and kisses.


MWAH!

But don't get me wrong, I am not a non-romantic bitter person, and I like to take a nice moment when one presents itself.....So to venerate the holiday spirit without giving into all of the consumerist agenda, Mike and I are cooking a delightful meal and dessert ourselves! Almost!

*** we were going to go out, but we are too broke to do it in NYC (yikes!) And we did buy food ingredients, geez

ON THE MENU:

"Beef" Wellington
A seitan tenderloin with a red wine
mushroom "pate" all wrapped in puff pastery.

Avocado Chop Salad
Crispy romaine with avocado, tomato, lemon and spices


DESSERT
A Sundae of:
Lula's Sweet Apothecary Ice Cream:
Peanut Butter Brittle
Chocolate Malt
Cookie Dough Explosion
(all made with cashew milk)

Snicker Doodles
Bananas
Chocolate Covered Strawberries



DRINK
Nieto Senetiner Reserva MALBEC 2008
Deeply colored, full bodied, black berries, plums, fig compote,
with a spicy vanilla and mocha finish.






Ensalada! mmm!



The Wellington, pre-wrapping...

...and post wrapped/cooked/tasted....ohhhh fantastic!
I would have posted the recipe, but it needs some work.
The dish was delicious, however it could use alteration.
I will post again when its figured out!



****All food/sweets are 100% Vegan****

Peanut Butter & Co.

All of my life I have dreamed of finding a place, a community, a Co. dedicated to the delights of peanut butter and all of its many combination and good-ness-es! Today my dreams came true!



My friend Pricilla ordered an Elvis Sandwich* (Peanut Butter & co.'s creamy peanut butter, banana slices, and bacon) which came with a cute little Peanut Butter & Co. bag-o-chips and carrot slices.



I love this sign...my favorite food, crackers and peanut butter....



I got this smoothie. It was the only vegan thing on the menu besides coffee drinks and soda and whatnot. It was soooo good! Peanut butter, banana, honey, ice and rice milk!

TOOTHPASTE FOR DINNER

Um this crazy random comic is hilarious.

Toothpaste for Dinner


r

Ey! PAELLA! Ey...black garlic?

ALL HAIL to Won's mighty Paella! I didn't actually eat any of it... (the whole vegan thing...) but it smelled amazing and also looked delicious. Won made this dish for my friend Mauricio's birthday, I believe he turned 25!

This is a mixed Paella (Paella Mezcla) with
-Roasted Chicken -Whole Jumbo Shrimp -Mussels -other meats? -Peppers and onions and some veggies -White rice
This is a traditional Spanish (Valencian) dish that was influenced my the Moors' rice dishes. In Spain it was often made with RATS, EELS, and Butterbeans. Also traditionally a "poor man's dish" it is often utilized to feed large numbers at fiestas or other community gatherings.

Like in this picture, the company NOMAD is catering an event using an enormous Paella pan that will feed 250 people!





While Checking out their site, I discovered BLACK GARLIC.

this was invented in South Korea about 5 years ago. It is put through a patented process that involves putting raw garlic in a fermenting cellar at high temperatures for a month, producing a chewy texture, blackening the garlic, and delivering a sweet blend of licorice, balsamic vinegar, and porcini mushrooms.


MMM interesting. I want to try that!

And apparently its a big deal. Theres a few websites (another one) devoted to it, the Washington Post calls it "The Next 'IT' Ingredient"

SOUP NAZI-- Cream of Broccoli with Cheddar and Chicken

Making homemade soup is such a visceral experience, rewarding and believe it or not, easy to do. Not only that, but delicious and nutritious and a way to WOW the crowd. Ever watch the episode of Seinfeld's "Soup Nazi"? Well, it's that good. Stand in line for an hour good. Better yet, simmer on the stove all day good. BETTER the next day good, that is, if it lasts that long.

I never use a recipe to make soup and tonight was no different. I've been craving broccoli cheddar soup for a week, but tonight, it's whats for dinner. I used a left over chicken carcass from last night's precooked chicken (for chix Caesar salad) and added water to cover, 2 celery stalks with tops on and a tablespoon of peppercorns or so. Since it was precooked, I didn't add salt, but if it is a fresh whole chicken I would add salt to the water. Simmer for a few hours until the chicken is falling off the bone. Let sit until cool (or over night as I did) and strain. Add fresh broccoli florets to fill the liquid, cover and simmer until soft. In the mean time, saute an onion with a little olive oil in a pan. When softened, add a tsp of red pepper flakes or so. Saute 1 minute and add to broccoli and broth. Continue to cook until broccoli is very soft. Puree with a "boat motor", one of those little hand held blenders. Turn off burner and add half and half, a cup or until creamy looking. Add grated sharp cheddar cheese, like Cabot's, oh about 1 1/2- 2 cups. Add a squirt of Srirachi Hot Sauce to taste. Then add any chicken that was left from the bird, maybe 2 cups. Let sit for a few minute and serve with a loaf of crusty bread. OK, I know, I always say that, but add a hot crusty loaf of bread to any meal... well it just makes it better.

Check out the Soup Nazi on Youtube :
http://www.youtube.com/watch?v=M2lfZg-apSA

Sharon's Cookies: A Vegan Cookie review

Sharon's Kitchen is responsible for outputting bulk amounts of fantastic vegan cookies on a regular basis. On our last visit, she supplied a few of her favorite (and Mine!) for our enjoyment.
YUM!

In the picture... from the Top of the picture to the bottom:

Chewy Chocolate Raspberry Cookies!
Little dense chocolate cookies with raspberry preserves mixed in the batter! This is a recipe from Veganomicon.

Recipe:
1/2 cup raspberry preserves
1 cup sugar
1/3 cup canola oil
1 teaspoon pure vanilla extract
1 teaspoon almond extract
1/2 cup plus 2 tablespoons unsweetened ccoa powder (sifted if clumpy)
1 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt

Time: 35 Minutes Makes 2 Dozen Preheat the oven to 350°F. Lightly grease a cookie sheet. In a large mixing bowl, stir together the raspberry preserves, sugar, canola oil, vanilla, and almond extract. In a separate mixing bowl, sift together the other ingredients. Add the dry to the wet in three batches, mixing well with a fork after each addition. When you get to the last batch, you may need to use your hands to work the batter into a soft, pliable dough. Roll the dough into walnut-sized balls and then flatten them with your hands into 2 1/2-inch diameter disks. Place on a cookie sheet (they need to only be 1/2-inch apart because they don't spread out when baking). Bake for 10 minutes. Remove from the oven and let cool for 5 minutes. Transfer to a cooling rack to cool completely. Sesame Ginger Peanut Butter Cookies! Such a good cookie! Like everything you could want all together in one cookie. Is like a yummy Thai dessert cookie. Yeah! Cookies! Also found in Veganomicon! My friend Evan made these cookies with BLACK sesame! Check them out! Straight UP Peanut Butter Goober Nut Cookies! These cookies are a crispy and a little bit chewy, also unexpectedly sweet! I love goober nuts! THANKS SHARON!!!!!!

FYI: Sprouting (almost) Everything

(mustard seed sprouts before they are hulled)

Mike and I have been eating a lot of sprouts lately, those deliciously healthy stringy plants, grown from all sorts of seeds and legumes. Recently Mike purchased a sprouting container From The Sprout People as well as a large amount of different seeds including clover, alfalfa, mustard, onion, dill, fenugreek, radish, garlic, celery, tatsoi, etc... Though you can make a sprouting container out of a mason jar, by simply replacing the sealing lid with a sprouting screen and securing it with the threaded ring of the lid... this container was cheap enough and provides a bit of shelter from the light, being a pale white plastic.

WHAT TO SPROUT?

Sprouting most legumes and seeds can be done very easily, some take more time than others to reach a full sprout, but the general time ranges between 3 and 8 days for one batch which can increase in volume from seed any where from 2x to 10x.

In order to sprout anything it must be raw. Any cooking of a seed or legume kills the potential life inside and disables the processes of growth. By sprouting, one creates living plants. Though You can sprout most legumes and seeds, some are toxic unless cooked after sprouting (black beans) or should be entirely avoided (kidney beans)... you should make sure the things you sprout are not toxic to eat raw before you sprout them!

So far we have sprouted (see picture below):
Red Lentils
Clover Seeds
Mustard seeds
Fenugreek Seeds
Dill Seeds

(This picture is about 8 oz of sprouts which came from 2 Tbsp of seeds. It's massive!)

How to Make the Magic...

Check out this site for really precise instructions:

THE SPROUT PEOPLE

"Why sprout?" you ask...

1. It is very easy and not time consuming to sprout on your own. There is no "green thumb" requirements, just some attention.
2. Fresh Veggies all year round! Depending on the size of your operation, there is no need to step into any sort of outdoor environment.
3. Health benefits= immense!; Alkalizing in your stomach helping you digest, all of the vitamins and proteins increase 300%-1400% from the seed (which contains the instructions for that growth...i.e. a tiny sunflower seed can grow into a 10 foot thriving plant), a nearly complete food, like live foods in general they are enzyme inhibitor neutralizing as well as phytic acid nuetralizing which is a problem in the digestion of many legumes and seed, soaking the legumes and seeds lowers the fat content of the plant by breaking down dense veggie proteins into simpler amino acids.
4. The Sprout People give this Nutritional inforamtion about sprouts: “Nutritional info: Vitamins A, B, C, D, E and K
   Calcium, Carbohydrates, Chlorophyll, Iron, Magnesium, Niacin, Pantothenic Acid, Phosphorus, Potassium, Zinc
   All Amino Acids
   Trace Elements
   Protein: up to 35%”

Hey, I'm coming home for the weekend...make sure you have food.

Well, sometime I just feel like my mother and I don't know if that's bad or good. My sister decided to come in from out of town and since my mom is in Costa Rica, it is up to me to whip up some amazing gastronomic delight. OK, right? But with 15 minutes notice. Chicken Caesar Salad was shot down. It's cold out and she wants a warm meal. Let her go out, you say?? Well, not here. There isn't any restaurants closer than 30 miles.

So Chicken with rice and broccoli with veloute sauce. Some butter, flour, chicken broth, egg yolk, fresh lemon juice, salt, pepper and nutmeg to taste-- for the sauce. Boil the chicken (with or without the bones) with salt, pepper and celery. Cook up the rice and brocolli add the chicken with sauce on top and, voila 30 minute meal that's out of this world. Not vegan, at all, but as my son says, "I eat vegan all the time, I just add other foods with it." Don't forget the baguette with butter.

OK, I'm good. Time for a nap.

Saag With TOFU

Oh my god. I am bowing down to Jenn Shaggy! Her fantastic Vegan Food blog gave me the craving for this delicious Indian dish. Really, I ate until I could not eat anymore. I am in heaven.

Now I understand why she is serving this dish at her wedding. Here is her recipe, with a few slight alterations. She uses home made vegan paneer for this dish, which I simply did not have time to do, but if you are looking to make this dish "authentically" Indian, I suggest you try the paneer, it just sounds so damn good.

Saag Tofu

• 2 TBSP Vegan Ghee (recipe follows) or Sunflower Oil
• 5 medium cloves garlic, finely chopped
• 2 TBSP finely chopped Ginger
• 1 cup Tomato Sauce
• 1 TBSP ground Coriander
• 1 tsp ground Cumin
• 1 tsp Cayenne Pepper
• 1 tsp Salt
• 1 large bag of fresh spinach
  
• 1 package of extra firm tofu
• 1/2 cup unsweetened non-dairy milk
  
• 1 tsp Garam Masala Powder

Fry cut up tofu in 3 Tbs oil or Vegan Ghee until golden brown. Set aside.

Heat oil in 3-quart saucepan over medium-high heat. Add garlic and ginger root; stir-fry 1 to 2minutes or until garlic is golden brown.

Stir in tomato sauce, ground coriander, ground cumin, ground red pepper, and salt; reduce heat to low. Partially cover and simmer 7 to 8 minutes or until thin film of oil starts to form on surface of sauce.

Stir in chopped spinach. Cover and simmer 8 to 10 minutes or until spinach turns a light olive green.

Stir in fried tofu. Cover and simmer 3 to 4 minutes; remove from heat.

Stir in milk and Garam Masala.

Vegan Ghee

• 1 stick (or 8 TBSP) of Vegan Margarine

Heat the stick of margarine over medium-low heat, stirring constantly, until it reduces by a little more than half. This should take about 7-10 minutes.

RESOLUTION

I forgot to mention my new years resolutions....

1. Make cooking and cooked foods a luxury (but also luxurious).
2. Find more good beer.
3. Climb more ladders.
4. And; therefore, eat more apples??? Winesaps Please!!!
5. Make more films- lots more.
6. Scare myself sometimes.

"Why Winesap?" You might ask... given that there are about 2,500 varieties of apples grown in the United State alone, some are obviously suited to one persons taste better that another, some suited to certain applications better than another, and some more ablely produced at certain times unlike another....otherwise there would be fewer apple varieties. Since there are so many apples and the consumer has the right to choose their consumables (within the realm of what is presented as "the consumables"-allow me to add this) what are apples to some are oranges to another. I am from the Northeastern U.S. and take great pride in my area, it is beautiful and delicious. Most local and native foods are the staple of my diet; Kale, Squash, Lettuce, Potatos, corn, carrots, peanut butter, pickled food, hearty grains, good hoppy beer, first and foremost apples. So here goes my argument for the apple of my desire.

This apple was first developed in 1866 by Dr. Joseph Stayman of Leavenworth, Kansas, right on the western banks of the Missouri River in the Northeastern corner of the state. Producers like to coin this as an "antique" or "19th century" apple, an heirloom variety. Where this apple grows best; the minimum temperature averaging above -20 F, perfect for areas prone to early frost, good levels of constant rainfall, ripening in mid October requiring about 170 days for full maturity. The skin is prone to imperfections because it reacts to the environment, therefore it is a discouraged product for new large scale commercial production. Though it was once a largely distributed grocery store item, it has since disappeared from the produce isle and has been replaced by prettier, sweeter, more genetically altered fruit stuff that are just not as good. This is a winning feature of the Winesap because of the dangers of mass production of food commodities... bigger, "better", faster, cheaper which it will not identify with.

The apple itself is fantastic and robust. It is medium to large in size and remains firm and crisp if stored properly (the difference between a fruit cellar and a basement or pantry). The skin is a deep violet red with some greens and yellows, depending on the sub-variety. The flesh is white and crisp with just the right tartness and a sweetness that emulates the sensation of a dry spicy red wine, hence the name Winesap. It is perfect for baking, making apple butter, pressed ciders, and eating raw (with peanut butter= perfect raw meal any day and for me, I would eat it every day if it were possible). It could be eaten at all times of the year! It is a beautiful fruit, first thought of as a signature "dessert variety" and now found in farmers markets around the Northeast, a prize for Winesap enthusiasts like me!

The first pages of my "Cookbook"

I Wrote these on the train one day...
If these are hard to read... I apologize. But its just a sneak peak....