Category Archives: Blog

Site Maintenance

Now that I have free time I am fixing some things that have gotten broken at some point during various WP updates. Will sort out the category navigation (broken) and possibly improve the tags (working).


Edited: category navigation is working again!


The semester is over, so along with having more art to post, I’ll also have time to devote to the structure here. I know a lot of people are still looking for my really old art and despite the cringe-factor, I will be working on getting more of it available again. A good chunk of the commissions will not be posted unless I receive permission to change the licensing to Creative Commons. I remain unsatisfied with the site structure here in general, and I’m a bit of sick of things being in a constant state of being a temporary fix, so in the next few months I’ll probably dig down and theme a proper layout that will display the archives and posts as I want them.

My commission queue remains closed as I have one traditional media piece for charity that still isn’t finished, along with several digital pieces. My hope is to have those digital pieces done in the next couple weeks, but even so, I have a lot of projects lined up, so my ability to take commissions again will be limited. If I do open for commissions again, I’ll make a post here and at my accounts on Dreamwidth and InsaneJournal.

Tomorrow I’ll be putting in a proper contact form so people no longer have to drop comments on my about page to reach me. I’ll also start responding to some of the most recent questions there, so if you’re waiting to hear back from me, I’ve got free time finally and my eye is firmly trained on that inbox=0 geek merit badge.

[recipe] vegan banana nut bread

I don’t know why I don’t use this space to actually blog rather than just keeping it as an archive dump for all my fanworks. I suppose that changing this (as well as finally getting the structure nailed down) is my Thanksgiving resolution.

J and I cooked a bunch of delicious food today. For breakfast we had waffles and fruit salad. Later, he made pumpkin pie, I made banana nut bread, and we started our Thanksgiving dinner which was a small white/dark turkey roast, mashed potatoes, green beans, and our mutual favourite: stuffing. Somewhat due to school, but mostly to work, I haven’t been cooking much. Part of it is an imagined lack of time, but really it’s just laziness. Since I work as a barista in a cafe, it’s easier just to grab a cheese roll or a pretzel or have the cook fix me a sandwich instead of preparing something beforehand myself! The past two days I stayed home and made lots of food and ate small meals throughout the day and oh, it felt so good! My other goal besides using this space for more diverse pursuits, is to cook a lot more. It really isn’t as tiring as I think it is, and I feel so much better when I’m eating well.

My banana nut bread today came out so delicious and fluffy. Since I typed up my recipe for Blue, I figured I’d also share it here! One of our housemates can’t eat dairy, so I often try and make whatever shareable foods vegan.

This recipe makes one loaf and is vegan if you use earth balance (or non-casein margarine) and applesauce in lieu of butter and eggs. ^_^

Banana Nut Bread

1c flour
1/2t salt
1t baking soda
1/2c melted butter (I use earth balance to omit the dairy, but another option is 1/4c vegetable oil)
2/3c sugar (i use half white, half brown)
2 very ripe bananas, mashed
1/2 – 1c nuts chopped (i used raw almonds and cashews, which came out much crunchier than my usual pecan/cashew blend)
dash of cinnamon
dash of nutmeg
1/2c unsweetened applesauce (in lieu of 2 eggs)
1/2t vanilla

I also added a handful of raisins and dried cranberries which added some great texture to counter the crunch of the almonds!

Preheat oven to 350 degrees, combine dry ingredients (flour, sugar, salt, soda, spices). In another bowl, mash the bananas and add the other wet ingredients (butter, applesauce, vanilla). Mix the dry into the wet, add the nuts and any dried fruit, put into a greased pan and cook for about 1 hr, or until a butter knife slid into the centre comes out clean!