I would hazard a guess that "cheese substitutes" are probably marketed to people recently diagnosed with lactose intolerance and are having a hard time giving up cheese, so are desperate! Dairy does not agree with me very well, (nor my father so this is probably a genetic inheritance) so I briefly experimented with some cheese substitutes, because I just LOVE, LOVE cheese! Well, they were a complete waste. I have however, found that soy milk is a fine substitute for regular milk for most of my uses, and since I was never a milk fan anyway, I don't miss it. There are whole cuisines that are very shy on milk and cheese and the beef that goes along with a cow-centered agriculture. Japan and India spring to mind . . . and India has close to a billion people. They don't think soy and other legume products are weird or a sign of deprivation, they have been part of their culture for hundreds and hundreds of years. And in Japan, their repertoire of fish and sea vegetables is vastly greater than what we would be used to eating. So anyway, I think the whole "substitute" nomenclature comes from trying to reach people who for various health reasons have to cut out the foods they are accustomed to and like. I don't think this is a totally bad idea, some substitutes are good and who knows what some people will like or not. But I think it also helps to embrace a totally different style of eating, and to explore different types of dishes you may have never been exposed to but find out you like. It's always better in my experience to embrace something new and joyful than to try and deprive yourself. I have a friend who had to change his circle of friends and take up jogging to quit smoking, but that was easier for him than to tell himself he had to give up cigarettes. Whenever he had a craving for a smoke he took a run! I know lots of people who have experimented with veganism (I work at a college and that is a time when young people try out new things since they start living on their own). If you just get a notion to "give up meat and diary" to become a vegan, and don't embrace a totally new way of eating and cooking, well you're bound for health problems. And if you're like some of my friends that just cannot abide by vegetables and vegetable products, then probably best to just skip the whole idea! I became a vegetarian 34 years ago, when I was 18 and started cooking everything on my own. That's how I developed a life-long interest in food and cooking, I had to seek out new ingredients and new cooking techniques. Just as a reflection of how truly "odd" our own American culture is, many, many of those foods and techniques had actually been mainstream 100-200 years before, or were mainstream in another culture. It's amazing how many of those ingredients and techniques have become mainstream again nowdays. Back when I started you had to join a food co-op to get any type of whole grain and other plant products. Now they are on the shelf of most larger grocery stores! No one had heard of gadgets like a bread machine and food processor! Now I'm longing for the day when locally produced food returns to the mainstream! We're getting there!

Taigen, I am so glad to hear (and see) this!! I know exactly how you feel......they really are so much fun to do. The iridescent background added something new and exciting, and makes me wonder what other variations on the background we could try. I especially like your first one. You'll find the process a lot easier when you get your macro lens. I was told to use a tripod, and I'm sure that facilitates things, too, but my tripods are old and can't accommodate a camera facing straight down. That's okay.........I enjoy a challenge, at least the kind that involves cameras. :-) Well, now you've got me wanting to try some more. And since the sun came out as I typed that last sentence, I just might do that. Thanks so much for sharing these! Susan

Dotmom, it isn't hot and spicy in this recipe, but you could start with less if you like. Curry loves something sweet as a condiment, and the apple fills this nicely. Curry is actually a mixture of spices. I have several different kinds in my pantry, including a couple bought at an Asian market. But my favorite is McCormick's. Have you smelled curry, at least? I hope you'll like it well enough to make other curried dishes.

I'm not an apple fan. Mine was delicious for lunch today :o) Alisande, my apologies, it must have been you that I got the recipe from. Thank you!. I do prefer scallions to red onions though. That's why I added the scallions.