Struggles & Westmalle

The past few days have been a pretty big struggle.  I thought the worse of the cravings were over last week, but I guess they were just about to ramp up to a whole new level.  Since I work in a cafe, I make cappuccinos  (along with a multitude of other drinks) all day long.  The cappuccino is my favorite drink in the cafe, and since it contains milk I am exempt from having it for the duration of Lent.  It has become both the greatest joy to make, and the saddest drink to pass up.  Lately I have also been thinking about  the possibility that I may come out of Lent with a regained lack of lactose processing ability.  For a few years I was affected quite heavily by lactose, made me sad since I could not enjoy the great plethora of lactose based goodness out there.  I overcame said affliction and now, or at least at the beginning of Lent, could enjoy much and many of the great culinary masterpieces out there.  This is one of my greatest fears in life, being unable to enjoy any aspect of food and eating.

I had only one significant culinary win this past week.  Aside from the massive amounts of hummus and pita I ate, I made a chocolate cake using one of the most unconventional fats for a cake, avocado.  I was inspired by Cakespy and made said cake.  I did not have enough avocado left to make icing, but I shared it with friends and ate my fair share anyways.  It was moist, delicious, and totally vegan.

This weeks beer is brought to you Westmalle and Skype.  Fellow vegan Lenter Simon and I shared our ritual beers via Skype.  It was mildly unconventional and I loved every moment of it.  It was rich and delicious.  Quite malty with some great nutty notes.  For some reason I had a mild aversion to Dubbels, and now regret ever doubting the brewing prowess of Monks.  This week I was reminded of the extreme quality Trappist beer subscribes to.  Some would consider it a living beer, it has been re-fermented in the bottle to provide the carbonation and as such there are living cells that continue to change and modify the beer as it ages.  Much like fine wine.  Like all Trappist beers, the Westmalle had a great layer of sediment on the bottom.  I previously was afraid of this seemingly dangerous layer, but after much debate with good friend Charlie, I finally gave in and tried the "digestif", his words not mine, and it was delicious.  It's like smelling coffee before brewing, it gives you an added level of complexity to the beverage.  It was delicious and a welcome break from the life encompassing Lenten season.