After another day of stuffing ourselves silly, we were invited to cook and bake with Roberta Schiff, co-author of The Vegetarian Shabbat Cookbook and president of the Mid-Hudson Vegetarian Society. Amber and I got crazy-lost getting to her room, so it was sometime between 11 and midnight by the time we found our group. (Mind you, it was already a late-night gathering to begin with. We were just fashionably later in our arrival.) Roberta already had olive biscotti in the tiny oven, but we helped her mix up some dips, and then we mostly just sat around, chatting.
We were still so full from the day's meals that we could just barely taste the dips we were mixing. For those of you building a timeline, this happened Thursday night. The following day brought the following meals...
Fast forward to dinner
Spinach with "sea-czar" dressing (Vegenaise-based), walnut-crusted tofu (AMAZING), and brown rice and veggies with some kind of gravy business.
Corn chowder was decent, though super-salty
Dessert was ooey gooey strawberries and "cream" (very sweet and very gloppy, but the cream was good)
Up next: an ultra-sweet "breakfast" with a TV star!