After a week of rest, it has been nice to get back into the swing of things. I have had some dessert orders to fill, a Thanksgiving dinner, and my own vegan Thanksgiving.
The day after I got back from San Antonio, TX, I had a couple of desserts that I needed to prepare for a party and a catering at my other job. I wait tables and host part time at a restaurant that isn’t really vegan friendly and there were some vegan guests. It was a lot of fun getting to prepare and plate the dessert since I hardly ever get to do that. I am usually selling desserts that are easy to eat on the go, and I love getting to plate food and use my creativity! The best part of the whole night was hearing and seeing the guests’ reactions. One woman was overly thrilled at the simple fact that she got dessert, and I got to talk to a man who was in town for business and only comes to Casper once a year. To know that I got to make their experiences special and personal was one of the best feelings. Hearing all of their reactions to the dessert made my whole day! I won’t be working there much longer, though. Over the past few months, I have realized where my priorities are and I’m really looking forward to having more time to invest in Vegan in Wyoming. It’s also incredibly difficult working at a restaurant that specializes in the preparation of meat. I had been ignoring it for so long, I realized that I was constantly running on auto pilot and not honoring my personal beliefs. After realizing that, I have had an incredibly hard time with being in such an environment. I decided that even though Vegan in Wyoming isn’t really big yet, I needed to make that change just to be able to live with myself. I will be done at the end of the year, and it will definitely be a relief.
I also had my vegan Thanksgiving. I had someone order one of my meals, which was really fun for me to prepare, and I had another person order a whole pumpkin cheesecake for their vegan Thanksgiving. Years ago, I started doing my own Thanksgiving because I wanted to make an all vegan spread and share it with my family. It also allowed me to eat leftovers while the rest of my family had their feast so they didn’t have to worry about me. This year, I made a seitan roulade stuffed with wild rice and cranberry stuffing, parsnip mashed potatoes, farro pomegranate arugula salad, mushroom gravy, and sweet potato pie. I was happy with how everything turned out, but it was a very long day.
I was mentioned in the local newspaper again this week. This time it wasn’t about my cooking. It was about a neighborhood friendly turkey that has gone missing. I loved that little guy. I guess part comes from my appreciation of all animals, but he was really a character and had a special place in my heart, especially this time of the year. Anyway, I said a lot of really weird things that I don’t necessarily remember saying, but we all got a good laugh out of it.