Last week, Scott and I filmed the first episode of Fork You Live. Half cooking class and half show, it was an opportunity to talk about food for nearly an hour in front of a live audience in the gorgeous demonstration kitchen at Foster's Homewares. A bunch of our friends came out, as well as some folks that had heard about the filming on the interwebs.
I did my best to to talk with most of the folks who came to watch us and one of the people I met was Diana Harman, who is a Philly baker who specializes in vegan cupcakes. We talked for a bit before we started filming and afterwards she waved goodbye and she and her friend were leaving. After she got home, she was inspired enough by my recipe for fruit salad with a coconut, lime and honey dressing that she created a vegan cupcake with similar flavors. I haven't tried them yet, but any cupcake with coconut milk, lime and banana has got to be good.
At one point I was going to actually do a little experiment and actually eat all of the foods on each day of these national food days and write about my eating. But I'm trying to eat better and exercise these days, so events like today's National Chocolate Cupcake Day would just destroy me.
Cheese Course: Brebis Pardou
A transcendent summer tomato salad
Sliced bread turns 80 today
