As we bid adieu to 2016 (don’t let the door hit you on the way out, stupid year), I’m doing a bit of housekeeping here in the Ovenbird kitchen. No crazy resolutions to proclaim, just a promise to myself to be kind, eat well and wisely, and amble more. So tonight I’m sharing a few random edibles I threw together since my last post, just to clear the decks–out with the old, in with the new, and all that. First, there were muffins (there are always muffins)–sweet, cakey, melt-in-your-mouth, mixed berry muffins from Isa Chandra Moskowitz’s Vegan Brunch: And maple-sweetened, no oil banana chocolate chip muffins from Dreena Burton’s Plant-Powered Families: There were oven fries (sliced russets tossed with olive oil, salt and pepper) and gravy with mixed greens, leftover from Thanksgiving, an almost poutine: There was first-day-of-winter-break braided pizza, made with Immaculate Baking Company’s crescent roll dough and Follow Your Heart mozzarella shreds: There was a lot of soup: And, in this last week of December, a lot of sweets. For New Year’s Eve I picked up a …