Puntin' bitchs and cuttin' pimps.

That's right mother fucker, I gots me a J-O-B, job.

Staple Food for the "Holidays"

OK so my folks are quasi-Christian and my family celebrates Godless Christian Holiday #1 (that's Christmas kids) and every year with out fail my mom makes a Breakfast Casserole that is amazing. Up until the last seven or so years it's not even been vegetarian and only with in the last three almost four it's been vegan. With out further a due, here is the BEST breakfast you'll ever have. I plan on having it for the rest of my life on Godless Christian Holiday #1 even though I don't celebrate that holiday and my folks do. As such until the day, I hate thinking about this 'cuse I love them both dearly, they both die I'll be spending that day with them. After that very sad day when they are no longer with me I'll still make this dish on Godless Christian Holiday #1 as a way to remember my mom and the warm feeling that I get on this day even though I'm a godless heathen.

Vegan Breakfast Casserole.

1 & 1/2 LB. Vegan Soy Ground sausage cooked (Spicy Soysage is best but Smart ground works too)
10-12 slices Vegan Sourdough bread, cubed
5-6 eggs worth Energy Egg replacer
2 & 1.2 cups unsweetened Soy or Rice Milk
1 teaspoon dry mustard
1 & 1/2 pound Vegan Cheddar Soy Cheese grated (Follow Your Heart Vegan Gourmet or Vegan brand work best)
1 & 1/2 Cups Vegan Cream of Mushroom Soup* recipe follows at end*
Earth Balance Margarine enough to grease large baking dish

Mix together the "eggs," mustard and "milk" and set to the side.

Use vegan margarine to grease large oblong baking dish. Put one layer of cubed bread in pan. Crumble over top half of the cooked "sausage." sprinkle over that half of the "cheese." Repeat a second layer using the rest of the bread, "sausage," and "cheese."

Pour the "egg" replacer mixture evenly over the layers. Let it sit until the next morning.

Next morning:

Preheat oven to 300 degrees F.

Take Vegan Cream of Mushroom soup and evenly pour over the casserole. Bake covered at 300 degrees F. for one hour. Uncover and cook for 30 minutes more or until crust is crisp on top.

Vegan cream of Mushroom Soup.

one 1/2 lb mushrooms (any kind you like) chopped
4 Cups vegan veggie broth
1 tub Tofutti "Better Then Cream Cheese"
one 1/2 large onion chopped
3 cloves garlic minced
one 1/2 tablespoon olive oil

Saute onions, garlic and mushrooms in oil until onions are translucent. Add veggie stock and bring to a boil while stirring occasionally for 20 minutes. Reduce heat and add cream cheese. Mix on medium low heat until the cream cheese is combined. Blend in blender or food processor and return to pot, add corn starch if needed to thicken.

Two Weeks Left of Class and Three Weeks Left of School for the Quarter.

That's right, I've got two weeks of class left, that means I have four class meetings left, then one week for evaluations and I'm dun. Yep it's been an intents ten weeks of my first quarter at Evergreen and I'm happy it's over. So for those of you in Salt Lake, you've got three weeks from tomorrow till I'm back for a visit at which point I will expect you all to get me drunk, because I'm broke and you love me.

I'll post again after I have my Eval and tell you all how it went and what the hell that is anyway. I should tell you I DON'T HAVE FINALS... EVER!!!!! hehehehehehehehehehehehe.