a little wholesome baking … Whole Wheat English Muffins

 The annual Unprocessed October challenge is two weeks in and I’m doing OK. How about you? I’ve slipped up a few times, usually not realizing it until I’m halfway through eating or drinking something but overall this one is certainly do-able. The Vegan-Before-6 challenge I decided to tack on isn’t going nearly as well. Processed foods are easier to avoid, for me at least, but this vegan challenge takes some planning and thought. Neither of which are a particularly strong character trait of mine early in the morning. The very first day, October 1, I ate a mini Snickers bar at work, which technically voided both challenges. Great. Day 2 I purposely drove out of my way to a particular café for lunch where I thought I’d find a vegan friendly option. Not so much so I decided on the fly that simply vegetarian was an ok substitute and had gouda on my rather plain, disappointing sandwich. Day 3 I absentmindedly buttered my morning toast, out of habit. Day 4 I did it again. Day 5 I made a beautiful stir fry packed with vegetables and tofu, then tossed in a healthy shot of fish sauce before I realized what I was doing.  Day 6 I threw all rules to the wind and thoroughly enjoyed 3 fat spoonfuls of pastry cream I’d made for a Boston Cream Pie. It was delicious. And that’s when I decided I would have to amend my challenge. I really have no problem avoiding meat but dairy is my downfall, and I accept that. To do this right, I need to concentrate and now is not time so I’m going to continue with Unprocessed October and make conscious choices in other matters, vegan-ish if I can swing it. No need to beat myself up about this.

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