Posted in Condiments and Sauces on Monday Nov. 17, 2014, 7:53 a.m.
I've been having computer issues again. Turns out that the part they initially replaced (aka the entire screen/top part) in order to get my webcam working again didn't actually fix anything. So I brought it in again, wheere they replaced some other part. Now the webcam is working... but theres an issue with the speakers. Which they replaced... but that wasnt the issue. SO now they ordered the piece they think is causing that. All in all, they've replaced over 50% of my computer so far. While my partner who has the exact same compute (but more powerful) has had 0 issues. Gotta love technology!
But now, I have it back until they get that other part in. Which is about time, cause I have a grant proposal due on the 28th! I think this is the most elaborate document I have ever typed out. It's a fun learning experience though! I'm crossing ym fingers that everything goes smooth and I get the funding to make more food, for more people. Dreams do come true!
So let's actually talk about food. I actually tried to post this recipe about 5 times already, but it kept just not wanting anything to do with it. maybe it's cause it reallllllly wanted to wait until close to american thanksgiving instead of our earlier canadian one. Who knows. I believe that there is no excuse to not make your cranberry sauce from scratch. None. Because it's really simple and easy and then you get something made of real food. It's already plant-based, it's already low fat but the canned stuff is 1. nasty and 2. full of useless additives. Plus, this one is low-glycemic since it uses coconut sugar instead of white. Win-win-win. It doesn't get better than that!