Conceptually Happy

Today for Mother's Day I made Rasberry Lemon Bars cut into the shape of hearts. If you are going to cut something like lemon bars into shapes, its better to use a crust based of a Pie crust rather than a Shortbread crust, for ease of cutting through (though either will taste great).

I did use a shortbread crust for these (and regretted it),  based on the Lemon Bars recipe from The Joy of Vegan Baking. I replaced the cornstarch with Tapioca flour and added 1/3 extra, and also used a touch less lemon zest, but added lemon extract, and also added the layer of raspberry jam

What is that, you ask? What is that? Welp, its soup in a teacup.

Or more precisely, soup in oolong tea. It was pretty good, but I still need to mess with it a touch more to get proportions correct. And likely in a larger serving size, but... Well, I had gone through about 4 cups of oolong tea, and was considering the flavor and perhaps it was just this particular brand, but it tasted as thought the leaves were roasted. And I was wondering what it would taste like if made a bit savory.... and so at 2am I was running out into the backyard in the dark to snag a chive, chopped some cucumber, sprinkled nutritional yeast, a touch of chili powder,  added salt and pepper... Not bad! I will make tiny little bread dumplings to serve in it the next go, I think. Once I feel its perfect I'll post the recipe. A great replacement for miso soup for those avoiding soy.