Y'all, I love my job. Yesterday, we did a staff coloring workshop with Vegan Doughnuts (!!!!) made by co-worker Lily and spike-your-own Vegan Hot Cocoa. I added a shot of vegan Bailey's and peppermint schnapps to mine. They even had vegan Reddi Whip!
Speaking of holiday drinks, I put up my Yule tree last Thursday after Thanksgiving dinner. As per tradition, I enjoyed a Silk Nog spiked with rum while listening to my holiday playlist (Christmas in Hollis is a must! And Last Christmas by Wham!).
I just finished my last plate of Thanksgiving leftovers today (a week later!!). I've mostly been enjoying the leftovers as is, but I did have a nice Vegan Turkey and Cranberry Sandwich one day. With a side of Good Karma French Onion Dip (y'all, this stuff is SO GOOD).
On Tuesday night, I met some co-workers at the new Bar Hustle downtown, where our friend (and former Crosstown Arts bar manager) Bart works. Bart made us some lovely cocktails! I got the Rat's Brains & Microchips (named for a Lost Sounds song). Not sure what all was in it, but it had lots of bourbon.
We were there awhile and were all pretty hungry, so we ordered a round of Mushroom Toasts. This handcrafted porridge sourdough is topped with wild mushrooms and caramelized onions! It's usually served with cheese and pesto, but I left those off to make it vegan. The bread was baked by the amazing Ali, who used to bake at Crosstown Arts. I miss her baking at work, so I'm glad I can get her goods downtown now! She has her own bakery, Hustle & Dough, inside the Arrive Hotel (where Bar Hustle is located).