Skip to main content

About Me

Hello All!

I am a 27 year old ballet instructor, singer, dancer, and (most importantly for this blog) vegan FOOD LOVER! I started this blog last year as a place to compile my recipes so everyone can easily find them.



If you have found your way to my blog via Instagram, thanks for stopping by. If not, go check out my page @knittingopera where you can see daily food pictures and more posts about my daily life!



I am currently a ballet teacher at Haller Classic Ballet and Yoga and the Alto Section Leader at Christ Episcopal Church in Covinton, Louisiana. I've studied ballet since I was four and began teaching last year when my teacher became ill. Before becoming a teacher, I was a teacher's assistant and rehearsal assistant at the studio.



I began singing early in life, in talent shows, school and church choirs, and in district and state choirs. I have a BM in Vocal Performance from Converse College where I sang in multiple choirs and performed in several operas. I first joined the adult choir at my home church when I was 12, and excepting my college years singing at Church of the Advent in South Carolina, I have been singing with them ever since. I am also a member of NPAS (the Northlake Performing Arts Society) and I enjoy performing with them throughout the year.



I enjoy arts and crafts (especially anything having to do with yarn or thread, watercolor, or colored pencils) and in the summers I enjoy hiking in the mountains and learning about regional flora and fauna. I have recently delved deep into the world of bullet journaling and planning and have started an Instagram account specifically for those activities (@planningvegan)


Feel free to browse through my recipes on this blog. If you have any requests, please leave a comment.


Thank you all for visiting!
-Marjorie


Comments

Popular posts from this blog

Fellowship Of The Ring Eat-athon

Fellowship Of The Ring Eat-athon, Part One! (We are pacing ourselves with small portions... It's the reason for the half apples or cupcakes!) We begin with a hobbit chomping into a cake! We started by eating half of a vanilla cranberry cupcake! And there's a number of times tea is made in the Hobbiton, so go ahead and make a whole pot (we drank this lovely Earl Grey blend from @adagioteas fandom blends) Bilbo Baggins turns 111! So we eat the other half of the cupcake! Merry eats an apple to look nonchalant while stealing fireworks with Pippin. After seeing some elves in the forest, Sam can't sleep on the hard ground and eats some bread in the middle of the night... My kind of hobbit! Then, as we make it to Bree, we see Peter Jackson take a huge bite out of a carrot... We had baby carrots😂 Pippin's infamous Second Breakfast scene gives us another opportunity to eat an apple! ...

The Two Towers Marathon

Day two of the marathon started early! I woke up two hours earlier than I normally do to get everything in the oven and on the stove. I put all the food for the entire day in the oven at the beginning... Don't do that! Wait until after the second movie is finished to put in the food for the third our it will dry out! I am a huge fan of Edoras/ Rohan/ Everything To Do With This Movie, so I was super excited to begin!  The Two Towers started off with salt... Not the best way to begin the day, but we soon washed it down with lembas! This was my favorite of the lembas recipes, but it got tough in the fridge and dry when toasted again. Make this the day you wish to eat it! The Orcish "medicine" we used was Hot Chocolate from @spiceandtea that I won in a giveaway in December... It was much better than whatever Merry drank! The iconic "meat's back on the menu, boys!" scene was filled with yummy foods! @noe...

Tofu Chickpea Mash

I've been trying for ages to figure out a vegan substitute for egg salad/tuna salad/chicken salad, and nothing ever seems to taste how I want it. I have, however, discovered the wonderful world of tofu mash and chickpea mash sandwiches... And they are so fantastic! Yesterday I decided to combine the two and it tasted great! This would work well on a sandwich, on rice cakes (which is how I ate it), or as a dip (if you purée it instead of mashing with a fork or potato masher). Enjoy the recipe! Ingredients 1 block extra firm tofu, drained but not pressed 1 can low sodium chickpeas, drained 1/4 cup vegan mayo 2 tsp brown mustard 1 tsp Cavender's Greek Seasoning 1 tbsp dried dill weed 1/2 tsp onion powder 1/2 tsp garlic powder Salt and pepper to taste Directions: Throw everything into a large bowl and wash with a potato masher. If you want to make it a dip, throw it in a blender. This makes about four cups, so it will last you a while or be great to make finge...