Our Superstar VegWebber of the week is yabbitgirl! One of our awesome international yelpers, you'll find yb here at odd hours (for us in the states!), posting delicious recipes or helping newbies out. She's totally fabulous and after reading her answers, you'll know why I headed to the video store to rent Moonstruck & Babette's Feast! It's been too long and I need to start doing some movie quoting of my own! Anyway, check her profile out here: http://vegweb.com/index.php?action=profile;u=56884, read her answers to the questionnaire below, and then give her mad props! She's the best!

VegWebber since? 2005 (lurker) or 2006 (poster)

Vegetarian, Vegan or ?? As in all of life, I'm more of a ??.

Where do you call home? Southern Spain, although I've learned that "home" comes from within.

What do you do when you're not on VegWeb? Tutor English, read, spend too much time on the Webs, watch DVDs...

Do you have blog or website? No, I'm a technotoddler. I still can't programme our DVD recorder!

Do you tweet? Only when I'm playing with my budgie. I'm still not sure what "Twitter" really is.

One unique thing should know about you? I speak mostly in movie and/or literary quotes. And I know the script of "Moonstruck" by heart. I will quote at the drop of a hat.

Favorite romantic recipe on VegWeb? All good food, well prepared, is romantic because it touches the heart. You don't believe me? Watch "Babette's Feast."

Any New Year's Resolutions: Not to let the tyranny of the urgent displace what is truly important. Therefore, to make more time to study things that interest me, and write.

Favorite recipe on VegWeb to make for non-vegans to show them how amazing vegan food can be? The Sweet Potato and Veggie Chili or another good, hearty soup or casserole.

Favorite VegWeb recipe(s) for the holidays? Yummy Nut Roast. It is soooo rich but so delicious, and it freezes well. A little veg*n gravy and you're good to go.

Favorite holiday song? Carol of the Bells.

One thing you wish you could make vegan but haven’t succeeded at yet? I wish I personally could manage to cook red lentils without burning them or ending up with tasteless soupy muck. They resist, but I'm still fighting!

#1 Cooking secret/tip? When entertaining, cook things you can make beforehand that will stand, and/or that can be reheated without suffering. That way you can be with your guests, not rushing to finish the food. This is especially good advice for people with tiny kitchens like mine.

Best music to cook by? Smetana's "Moldau." Or "Walking in the Air."

Three people you'd most like to have dinner with? John Donne, St. Therese of Lisieux, and my new pastor and his wife. Individually, though!

All time favorite restaurant? Parador de Carmona. The Paradores Nacionales are a Spanish government-owned chain of quality, inexpensive hotels that have a full vegan/vegetarian menu and a coeliac menu as well as omni fudz. Everything they serve is well-prepared and well-served.

French fries or ice cream? French fries. Or rather, Spanish fries. (Did you know that French fries were invented in Belgium?)

Tempeh, tofu or seitan? Tofu, particularly tofu gan (smoked, pressed tofu). I like it straight out of the package on 5-grain bread, with lettuce, "mayo", and roast red pepper strips. Yumbles!