We sat around and chatted for ages, before we sent Rick off to the kitchen to prepare a roasted feast, for which I had (in advance) declared my desire. Rick is an excellent roaster of noms, and on this occasion he was no less excellent than usual.
Our roasted feast featured potatoes, pumpkin, field mushrooms, and carrots, with some last minute peas for some extra colour. We also went old school, with some white bread and thick lashings of, well, in my case, nuttelex, but I believe in their cases some sort of dairy containing margarine.
I love a good roast, and the potatoes and pumpkin were perfect oh yeah. Coincidentally (or not, actually, it's just a good place for a story), it was Dr G who first introduced me to the joys of roasted field mushrooms just over a year ago. Since that initial introduction, I have not looked back, roasting field mushrooms with every roasting opportunity, though Dr G continues to make fun of me for always taking the stem off first (I find it tastier, as the stem can roll about in the pumpkin juices this way).
After a brief pause, we moved on to dessert. Kandace had modified a lemon and poppyseed recipe for her first attempt at vegan cupcakes, and I am pleased to report that these were a success. We ate these with mango sorbet and chocolate soya (the soya was from the Junction Icecreamery, which remains my favourite icecreamery ever). We conducted some tests to determine the exact proportions of icecream to cupcake necessary to get a hint of icecream flavour without overwhelming the cupcake, a task at which I think all of us succeeded. It was a pretty delicious taste combination.
Sleepovers! I highly recommend them. Also roasted noms.
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