My mind was blown twice today.
Just to clarify, it was not because Miss Rae was super nice to her brother, because that didn’t happen.
It was not because I had an amazing run that left me motivated and excited about my progress, because that didn’t happen. I ran, but it wasn’t amazing. I have hip issues (I’m old) and this morning I was in pain.
It was not because Matty B excitedly tried this recipe, because that didn’t happen.
My mind was blown because of J Man and vegan queso. In two totally unrelated situations.
This kid? He reads. I mean, you know he reads. I know he reads. But his skills didn’t really register with me until he picked up his preschool newsletter today and read the following paragraph.
He missed “revolve” but he gets one mulligan.
Now, about that queso.
I’ve made vegan queso before. I’ve tried tofu as a base (lacking in flavor) and cashews as a base (weird texture). And then I found this recipe where the base is…wait for it…
Carrots and potatoes. I’m not lying.
I was skeptical. Really? Really?
It was melty, like cheese. It was smooth, like cheese. It even looked like cheese!
I inhaled this with corn chips, but it would be awesome over steamed broccoli. Maybe even a vegan fondue?
Now, if I could somehow convince J Man to try the queso, my mind would be blown twice and the world might explode.
For your sake, I won’t push it.