You guys are not ready for my mulberry content this year. ✌️

Good morning, I have a honker about writing process for you today if you like that sort of thing, and if you don't, there's also a bunch of pics of French pastries I've veganized over the last month, some beautiful, some burnt to an absolute crisp! ✌️

This week, I wrote about being a food writer but not selling a cookbook. www.aliciakennedy.news/p/on-not-wri...

Here's my monthly update (ok, 3 months this time) on what I've been writing, reading, and eating, featuring silly writerly angst along the St. Lawrence River, Murderbot diaries, @pas-mal.bsky.social's hilarious All You Can Kill, grief, and the pleasant burn of spicy tofu in Toronto’s East Chinatown.

My latest newsletter is about how I use tofu to veganize fish recipes. Fun, right?? I've shared what I think are some good techniques and ideas, and I hope they inspire you in some way to use soy instead of sea creatures in your next meal. ✌️

Hi I'm just here to brag about this vegan beancurd breakfast sandwich I made yesterday with mushroom "bacon" and green onions, truly blew my own mind, okay bye!

Vegan thumbprint variations: candied cherries and Campari clementines; cranberry and clementine curds; Jaguar chocolate (made from naturally blonde cacao!). The base is whipped shortbread, some made with coconut oil, some unrefined canola. It's a real R&D cookie season for me this year!

baby's first cross-lamination... vegan and all king arthur climate blend

Slowly making headway on my enriched breads to-do list for the book. Today's is an olive oil brioche de Nanterre.

Building on last week's vegan pastry cream recipe, I made two types of berry curd -- seabuckthorn and mulberry -- for the grand finale tartlets for my Great Canadian Baking Show but Vegan challenge. Turned out great! Here is the recipe! I think this curd would be rad with all sorts of fruit!

Timing is everything - Got 🥛?

Here’s a vegan pastry cream recipe for your holiday and/or self-soothing needs! It has a “secret ingredient” that I would love more people to try in their vegan baking! open.substack.com/pub/tausch/p...

This is quite possibly my best and most service-oriented work to date, on making vegan macarons * casually *: open.substack.com/pub/tausch/p...

This book is so wild and good and is starting to make me feel like I have a real stick up my butt for choosing between first and third person when you can actually switch mid-sentence if you’re cool enough?!? 🤯

October update: mainly about how much fun I’ve been having writing my novel, so if you’re having a hard time with a novel stay away! (or hate read? I won't judge, I've been there!) open.substack.com/pub/tausch/p...

Love doesn't just sit there, like a stone, it has to be made, like bread; remade all the time, made new. ― Ursula K. Le Guin, The Lathe of Heaven

Bluesky fermentation hive? Do you exist? I'm liveblogging KojiCon, the loveliest virtual conference on mold-based ferments. Follow along if you like? Today is Day 3! I'm sharing loose thoughts on the presentations, as well as ferments I make along the way! tausch.substack.com/p/kojicon-li...

It's a diet called 'Universal Healthcare + closely interconnected multigenerational community' lol

I love taking a random Wednesday off sometimes to just clear the decks and write all day. I used to hoard my vacation days and only take a full week at a time, but I find a Big Wednesday can do a lot for me, especially in the winter. Friday is good too sure, but I like the middleness of Wednesday.

We used to be a real city

I’m veganizing all the NYT Cooking Cookie Week cookies because I love myself and you! Follow along on my newsletter if you like, kicking things off with an @aliciadkennedy.bsky.social - inspired butter recipe! ❤️🍪

Octopus burrows are more complicated than expected, with multiple breathing holes and even a lounge. Written by Kenna Hughes-Castleberry hakaimagazine.com/videos-visua...

It's my first novel's 20th birthday and I'm celebrating by having a book sale and publishing an excerpt from my brand new book-in-progress! Get into it! open.substack.com/pub/tausch/p...

I veganized Alison Roman's Tomato Tart from Sweet Enough using doenjang (one of my very fave ferments these days!) in place of parmesan. Here's more on that plus a recipe to do it yourself! open.substack.com/pub/tausch/p...

Best Microfiction is here! Please help spread the word! 🙂🙂🙂

Update: they are not the same thing! 🍅😓

Should I meditate or make a tomato tart or are they the same thing?

I love the Oldster Questionnaire so much, this one by @yvonneliuwriter.bsky.social is no exception.

Thrilled to see my vegan anchovy paste making cool moves at @wordloaf.bsky.social's house! Also shout out to @slowasmolasses.bsky.social, an early adopter of the vegan anchovy revolution lol. If you want to know why I give a shit about anchovies, here you go: www.vegetariantimes.com/reviews/reco...

Just convinced @juliatausch.bsky.social to join us here!