an introduction - xposted - Erin in New Hampshire, USA

[Guest guest]

Welcome, Erin!

 

>Now, it's time to

> shatter your mental picture of me. For starters, don't

> let the spelling of my name fool you; I am male!

 

Okay, Erin, we will know you now and not keep referring to you as 'she'! So

annoying for

you, I know. I have suffered in the past from the opposite assumption.

 

> It is

> fermented dairy products (kefir, yogurt) and egg whites that

> keep me from going fully vegan.

 

Yup, that'll do it every time LOL there's always something, isn't there? For me

it's the fact

that my dh and I like to bo out a lot and travel and all that stuff and eating

out where there

are no vegan restaurants can be a tad difficult. Therefore, we cook vegan in the

home

(except on a few distinctly odd occasions) but if there's little but fries and

salad on offer

(and that is increasingly rare these days) we will be lacto or ovo-lacto when

away from

home.

 

Love that you use hot seasonings for breakfast - really wakes you up, doesn't

it! LOL How

do you make your oat milk?

 

> Anyway, these groups are like a wonderful second family!

 

Lovely! So welcome to the family, Erin, and remember to write in often!

 

Big familial hugs, Pat (list owner)

[Guest guest]

, " Pat " <veggiehound> wrote:

>

> Welcome, Erin!

>

> >Now, it's time to

> > shatter your mental picture of me. For starters, don't

> > let the spelling of my name fool you; I am male!

>

> Okay, Erin, we will know you now and not keep referring to you as 'she'! So

annoying for

> you, I know. I have suffered in the past from the opposite assumption.

 

In a way, I kind of like the pseudo-anonymity it provides online.

Then, when I've warmed up to everyone, I break the news.

 

> Love that you use hot seasonings for breakfast - really wakes you up, doesn't

it! LOL How

> do you make your oat milk?

 

No, no, everything BUT breakfast gets the spice/heat treatment.

That's just because breakfast is a fruit smoothie. If it were

scrambled tofu or something, it would be similary diablo'd.

 

The oat milk is as simple as combining 1/2 C old-fashioned oats

with 4 C water and blending on high for a minute. I personally

don't mind the oat bits in mine as I use it in a smoothie anyway,

but I guess it would be more common to strain it (after a some

period of soaking?).

 

With the oat bits still in it, it only lasts about four days

in the fridge. After that, it starts to ferment (which has

seldom stopped me from using it anyway, lol).

 

> > Anyway, these groups are like a wonderful second family!

>

> Lovely! So welcome to the family, Erin, and remember to write in often!

>

> Big familial hugs, Pat (list owner)

 

Aww, shucks. lol

 

Thanks,

-Erin