I really like the "sour cream" that My Heart Garden in St Lucia uses on their Mexican Wrap. It's vegan and I always wondered how they made it. So I Googled a bit and think I have some idea.
The idea involves tofu and lemon.
All my ideas seem to involve tofu and lemon.
Lucky I have a lemon tree that grows all by itself and provides buckets of lemons.
In other news I cooked Geoff more banana cake and his oven also sucks and almost burned it.
Also, Geoff and I are going camping this weekend in the Gold Coast Hinterland. I cannot describe how much I hate camping but I'm excited about the prospect of cooking a picnic basket for the weekend and seeing waterfalls.
We are having Mexican tonight (because all I think about all day is food) and I will try out my sour cream idea.
I shared one of my delicious MarketSpice teabags from Seattle with a friend from work today. I think I have her addicted as well. I may start a tea distribution company.