tag:blogger.com,1999:blog-242494512024-03-23T13:22:26.456-05:00The Balancing Act“There is nothing that I so greatly admire as purposefulness. I have an enormous respect for people who know exactly what they are doing and where they are going. Such people are compact and integrated. They have clear edges. They give an impression of invulnerability and balance, and I wish I were one of them.”
― Louise Dickinson RichDorihttp://www.blogger.com/profile/16001818777096357255noreply@blogger.comBlogger186125tag:blogger.com,1999:blog-24249451.post-49238299520132782302014-08-08T09:19:00.001-05:002014-08-08T09:25:40.863-05:00CAKES GALORE!!The only purpose of this post on my MFP blog is for life balance and celebration.... for everything there is a season. Getting these pictures up here is a real job. But I got it. I do enjoy making cakes with family and we had fin this year. <br />
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Made for my sisters birthday, 2014. It is vegan vanilla all-purpose cake using brown sugar (recipe dreena burton), raspberry preserves between layers, white marshmallow fondant, with cream cheese flavored buter cream as "the glue" under the fondant and crumb coating. To give size perspective, the cake pans were 6 inches and four cakes were used. Overall height was about 6 inches after leveling everything. I had fun.... time consuming, but fun!!<br />
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My son's 25th birthday hobbit house... this is actually from 2013. He used a basic white and chocolate cake recipe (no boxed!), the cake and cupcakes are half and half. Basic vanilla butter cream icing which we colored every possible way, the hobbit house it a rice krispie and the mini houses on the cupcakes are cake trufles, the ring and cute garden items are marshmallow fondant. <br />
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My daughters 23rd birthday DR WHO cake. She really did the majority of this. I only helped with the recipes and occassional problem solving. She has my skills but more patience!! I love her to the moon and back especially through the life learning experiences. <a href="http://s1383.photobucket.com/user/yevrahd/media/b962ed83-297b-4279-9508-2476af34b6fb_zpseafd778d.jpg.html" target="_blank"><img alt=" photo b962ed83-297b-4279-9508-2476af34b6fb_zpseafd778d.jpg" border="0" src="http://i1383.photobucket.com/albums/ah299/yevrahd/b962ed83-297b-4279-9508-2476af34b6fb_zpseafd778d.jpg" /></a>Dorihttp://www.blogger.com/profile/16001818777096357255noreply@blogger.com0tag:blogger.com,1999:blog-24249451.post-16390392610445530582012-06-02T10:56:00.000-05:002012-10-19T18:14:06.200-05:00a new chapter in a new location<div class="separator" style="clear: both; text-align: center;">
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So much time has passed since I took a job outside of the small town where we raised our children and now three years later live three hours south of there in the country. We went from a small town acre to a country acreage including timber land and a crooked creek that runs through it. Some days I think to myself,"What were were thinking? (within an exasperated internal sigh)", while other days I verbalize it out loud wondering if we were half crazy.<br />
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Through an unexpected situation with work, Dave and my workplaces were located in a way that we had to maintain dual residency for three years, agonizing! Fortunately we are now on the other side of this and now (for the past two months) both live in one place 100% of the time. I no longer think the "are we crazy" part, but now look forward to blogging again about our newest adventures. This one will include our "baby", Ricky, faithfully waking us at 6am so he can run outside to chase the squirrel up the tree. The ones where I share about our gardening and current mom and pop business endeavor.... the one that will take several years to build.... again. The one that will require research each step of the way. The one that will require hard on the back labor and need to be watched over ........ did I say that I no longer wonder about crazy, I digress. :-) -not really.<br />
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Today's blog entry will also STILL be about family life cycles. I found this great educationally informing website about this topic to share with you:<br />
<a href="http://laurencleave.blogspot.com/2010/04/family-purchasing.html">http://laurencleave.blogspot.com/2010/04/family-purchasing.html</a>
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<span style="color: #333333; font-family: Georgia, serif; font-size: x-small;"><span style="line-height: 20px;">This blogspot focuses mainly on marketing research and sheds insight into purchasing decisions of the family.... nice info if you are looking at selling something and needing to figure out who to target .... exactly the kind of info helpful while future business planning.</span></span></div>
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<span style="color: #333333; font-family: Georgia, serif; font-size: x-small;"><span style="line-height: 20px;">Info below is copied and pasted from the website....</span></span></div>
<span style="background-color: white; color: #333333; font-family: Georgia, serif; font-size: 13px; font-weight: bold; line-height: 20px; text-align: left;">Family Life Cycle concept consists of</span><br />
<span style="background-color: white; color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px; text-align: left;">- income, family composition, changing demands on income -</span><br />
<span style="background-color: white; color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px; text-align: left;">These are the different possible Titles:</span><br />
<span style="background-color: white; color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px; text-align: left;">1.Bachelor - This is someone who is young, single, not living at home</span><br />
<span style="background-color: white; color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px; text-align: left;">2.Newly married - They are Young and with no children</span><br />
<span style="background-color: white; color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px; text-align: left;">3.Full Nest I - Have their youngest child at under 6 years</span><br />
<span style="background-color: white; color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px; text-align: left;">4.Full Nest II - Have their youngest child at 6 years or over</span><br />
<span style="background-color: white; color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px; text-align: left;">5.Full Nest III - Tend to be Older married with dependent children</span><br />
<span style="background-color: white; color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px; text-align: left;">6.Empty Nest I - Are older married, have no children and living at home </span><br />
<span style="background-color: white; color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px; text-align: left;">7.Empty Nest II - Older married, retired, no children living at home </span><br />
<span style="background-color: white; color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px; text-align: left;">8.Solitary Survivor I In labour force</span><br />
<span style="background-color: white; color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px; text-align: left;">9.Solitary Survivor II Retired</span>
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<span style="color: #333333; font-family: Georgia, serif; font-size: x-small;"><span style="line-height: 20px;">I am in the #6 Empty Nest 1 stage of life. I see that I never had a stage 1 in adulthood, because I went from parents home to married #2 and full nest #3 within a year. So "here we are" on the road map of family life........... I love family life, it's what I chose at a young age, it's what I studied in college and it's apart of what I teach professionally within my job, and now I realize it is what I have been blogging about for years and now will open a new chapter and start a fresh.</span></span></div>
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<span style="color: #333333; font-family: Georgia, serif; font-size: x-small;"><span style="line-height: 20px;">P.s. I made the doll pictured above using a pattern from the book: </span></span></div>
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<span class="main-title" itemprop="name" style="font-size: 20px; line-height: 28px;"><b style="font-weight: normal;">Doll Fashionistas</b>: Sewing Stylish <b style="font-weight: normal;">Dolls</b> and Their Wardrobes [<b style="font-weight: normal;">Book</b>]</span> <span class="sec-title" style="color: #676767;">by Ellen Lumpkin Brown in Books</span></h1>
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Dorihttp://www.blogger.com/profile/16001818777096357255noreply@blogger.com1tag:blogger.com,1999:blog-24249451.post-1145326835445359852008-01-06T07:45:00.000-06:002008-01-21T18:53:19.096-06:00Yaki Soba & Wonton "Muffins"I got my EAT TO LIVE book by Dr. Furhman in via UPS yesterday. I have finished reading up through Chapter two. He does alot of explaining about fiber, photochemical, and the importance of nutrient dense food. Everything he says agrees with my personal nutritional interests and background. His explanation about slow metabolism's and low calorie diets is interesting and new information to me. His food pyramid would definitely have fruit and veggie's portion to the widest with grains following behind, as I age and see myself getting a little less active (although I still exercise purposefully three - four times a week) this all makes sense to me.<br /><br /><br />MY VEG HISTORY<br />I started my healthy foods eating experience with a book sale book titled <em>The Save Your Life High Fiber Diet by Dr. David Reuben (c) 1976.</em> I was interested in this book because I just started experiencing some health problems in my early 20's.... alot of hormonal issues. Shortly after reading this book a trip to the library lead me to Dr. John Mc Dougal's very first book .... one written before he had a bunch of cookbooks and prepared prepackaged foods for sale. Then an Internet search lead me to Bryanna Clark- Grogan's very first cookbook, The Almost No Fat Cookbook which I loved before I even understood the word vegan. I bought a coffee cup at this same time to commemorate my decision, it has the very same picture by Mary Engelbreit that I show below. I've been a vegan foodie ever since then. Then larger changes occurred: giving up my social work career and becoming a home schooling SAHM, selling our home and purchasing an acreage, buying another building an opening up our bakery, then the list goes on and on ...... life has changed so much from that decision. I haven't looked back and have the same mind set again after selling our business while I go to full-time teaching (family consumer science / health). Perhaps while reading this eat to live book I will have another paradigm, but so far nothing is new to me that I have read - I will continue.<img id="BLOGGER_PHOTO_ID_5152149031903250978" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4GBHEFFFPje3nONEyZXQs7jyHGxSHaxN6CzO9v-5ublOkrtVkAjhJ44qMkBIi3ScH9xXJxnmrFq3ZLq2HCmF8EIsaa4E5nGZPc7xqToBur-BzqOhOUlgeVsrXx3F6wCPRnEVf/s320/no+going+back.jpg" border="0" /><br /><br /><br />Meanwhile..... In the Kitchen<br /><br />While in to the greens mode, Brussels sprouts are one of my favorites. This is an old, but goody post that I decided to bring up from the April 2006 archives. Enjoy!<br /><br /><br /><br />YAKI SOBA (buckwheat pasta)<br /><a href="http://photos1.blogger.com/blogger/135/2512/1600/yaki%20soba%20dry%20noodles.jpg"><img style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="http://photos1.blogger.com/blogger/135/2512/200/yaki%20soba%20dry%20noodles.jpg" border="0" /></a> I have made buckwheat noodles before using my hand crank pasta maker, but didn't have time to do this for this meal. I found a yaki soba recipe that I wanted to try and I needed it quick because we would be out for most of the day and be very hungry by the time we arrive home. I was happy to find 100% buckwheat flour noodles at an oriental market last week, $2.79 (not organic) for 10 servings and each serving is bunched with a paper holder so that it is easy to boil up just as much as is needed. Eden has an organic 100% buckwheat soba, but I couldn't get this ordered in time and I think it costs $3.79 for a 12 oz serving. Buckwheat is a grain that my son is not allergic to at all and can eat without problem, but I know his system is sensitive and a problem could develop if we overdo. Plus for non allergy conscious eaters, buckwheat soba is a good way to incorporate variety in the diet (a good thing to do). <a href="http://photos1.blogger.com/blogger/135/2512/1600/yaki%20soba%20dish.0.jpg"><img style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="http://photos1.blogger.com/blogger/135/2512/320/yaki%20soba%20dish.jpg" border="0" /></a><br /><br />I made my seasoned cabbage and carrot/ onion and chik'n chunks ahead of time in the microwave the night before I planned on having this for supper. It turns out that I was the only one eating this supper because everyone else had something going on (of course the leftovers will be served another night - usually the weekend). This is a basic dish easily eaten with chop sticks.<br /><br /><a href="http://photos1.blogger.com/blogger/135/2512/1600/mini%20wonton%20muffins%20in%20pan.2.jpg"><img style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="http://photos1.blogger.com/blogger/135/2512/200/mini%20wonton%20muffins%20in%20pan.jpg" border="0" /></a>My favorite part of this meal is the wonton "muffins". I baked them in my toaster oven in a mini muffin pan. The filling is unique and made from brussel sprouts (original idea from a Vegan Feast newsletter in which artichoke hearts were used).<br /><br /><a href="http://thebakehouse-recipes.blogspot.com/2006/04/brussel-sprout-filling.html"><span style="color:#cc0000;">BRUSSEL SPROUT FILLING RECIPE</span></a><br /><br />The idea for these "muffins" came from browsing some online recipe archives, not vegan but great food ideas that could be make to my preference. I will be making my wontons in this way in the future, possibly buying another mini muffin pan.<br /><br /><a href="http://photos1.blogger.com/blogger/135/2512/1600/stuffed%20mushroom.jpg"><img style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="http://photos1.blogger.com/blogger/135/2512/200/stuffed%20mushroom.jpg" border="0" /></a>In addition to the wonton wrappers I used this same filling for stuffed mushrooms at my Easter meal. Yumm! The mushrooms were baked at 375 degrees for 15 - 18 minutes. I enjoyed these best 15 minutes or more after coming out of the oven. I am impatient and like to grab things straight out of the oven... Burned mouths are not fun! FOR NON-BAKERS... I think these mushrooms could be cooked in a covered pan and turn out well also. Cook until the mushroom is at an enjoyable quality and the filling warm.Dorihttp://www.blogger.com/profile/16001818777096357255noreply@blogger.com30tag:blogger.com,1999:blog-24249451.post-8227586745003164412008-01-01T09:35:00.000-06:002008-01-03T06:35:53.859-06:00Sugar Withdrawal<div>I ordered the book Eat To Live by Dr. Joel Furhman. I have been re-reading posts from last year and decided it is time that I take a serious look at healthy food and living. Of course when it comes to holiday time again (once a month or bi-monthly) I will do something that makes life a treat, but I am really wanting to make a change and lose a little flour. Geish! I can't believe I said that, I was a whole grain organic baker for a living for 5 years before going into teaching (health and life skills/ occupational family and consumer science) and a cooking mom before that.... freshly milled whole grain flour IS HEALTHY right! Yes, I cannot deny, but I think I need a little break from wheat and easy going more with the whole grain. Now I will not give up all that I enjoy, just not make it daily or even every week habits.<br /><div><div><div></div><br /><div>I don't have my book in yet, Thursday is the big day according to amazon. I will also get my circular knitting needle on this day so I can knit two socks at the same time. I am looking forward to this, but I know it will be a slow process! </div><div></div><br /><div>Here's a food report:</div><div></div><br /><div>I have been taking meal ideas from both Bryanna Clark-Grogan and Dreena Burton cookbooks for meals. I know there are some new cookbooks out, but I just need to stick in my personal comfort zone for awhile. </div><div><br />BRYANNA's Sharp Chedda' Cheez<img id="BLOGGER_PHOTO_ID_5150660533677410770" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic9qaPdkKfTppUl7rh7beMqawok9chhy-bbKWXdyPv-BpuaWA6L1sJqg7rQko-H3Ng4yCX5T36lWmiS1DUt8yrH0_XUAyViJbjnR5u6pDqojSDpQcfxl9080fBOb0S87eKYN4k/s320/12-25-07+008.JPG" border="0" /></div><br /><div>Bryanna has some nice cheez recipes in the previous Vegan Feast newsletters. I was impressed with their goodness when the original recipes calling for Emes vegan gelatin came out, then we went through the fall of the company and the wonderful cheez recipe needed a new ingredient that would give it the perfect texture. IRISH MOSS powder was one suggestion and it is what I have available, as stinky as it is. I had to order a pound of the green powder and was asked by other coop members how I intended to use it. When I told them it was for vegan cheez making, I think they thought I was losing my mind and when I first made the cheez using it I wondered whether it was a mistake also. As you can see in the picture below it is green inside the glass measure..... it also smells pretty fishy. But once all is added and cooked the way the recipe says, the green goes away and it doesn't smell or taste the way the Irish moss powder does.</div><br /><div></div><img id="BLOGGER_PHOTO_ID_5150694197631076834" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ32RLp1AYqoBOW39T-wRm5kQOjvcgO4f-6Nt_J5_DEy2B1Cw8MA1k2V11N5dBqAegEtHnDMxGWWMR7Bjc3gAvUlipKDbUJ-Fv_p9H1_mPRqrjTwhh3RUQsCXBZ6PzY2946BNM/s320/Youth,+Food,+and+Christmas+presents+023.JPG" border="0" /><br /><div></div><div></div>Here is the cheez topping the Mexican Lasagna in Dreena Burton's latest book Eat, Drink, and Be Vegan. You can see the chedda and the frozen block of cheez in the background. It even browns beautifully, however Dreena's recipe says to cover for the main baking process and then uncover for the last few minutes, I left the casseroles uncovered the entire baking time. Here's "close-up", it appears to me that the peice I ate is a little blurry. It was delish though and I, for the first time in my entire life, ate avocado.<br /><img id="BLOGGER_PHOTO_ID_5151226060611209730" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikblnlsWipTFT8NGwvDfpWDhE_7pF6oBTcdNz5XGJqbQqM6PjxQQrUUP87h4Wg2uNIPs_N3J0RFkm46swTHBhP1xKUuNETimsCFwhe98nnoGOMt-l2NsyJppeymSbrEDzxvCce/s320/1-3-08+001.JPG" border="0" />Next up is the enchilada casserole that I tried from Dreena's Eat, Drink, and Be Vegan Cookbook. I had it for supper and then again for lunch and the last of it will be for lunch today. I like it and again a new avacado experience. The bad thing about avacado is the $1.84 price for one. <br /><div></div><br /><br /><br /><br /><img id="BLOGGER_PHOTO_ID_5151226073496111634" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV8iiZcaQMY3xLMMaMIGU4s0cmGalX_sbuJoeGqu0ikcfXphkwYGvg0jhbPYfS5ItwlQQow6l83oA1cJQujzr0u8MsXXaXXit6qcfLAFRrL44rgULZC4xIRovy80FoQW8Sn3lM/s320/1-3-08+012.JPG" border="0" /><br /><div></div><br />Lasy quick picture is of a lunch salad and homemade croutons using the innards of the red pepper sage bread that I made for the muffaletta awhile back. Hope your lunches are healthy and nutritious.<br /><br /><br /><div><img id="BLOGGER_PHOTO_ID_5150657510020434370" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyt5Uxd3m3oJtmLu26KNJgSas_mBRJBZS1I3vDoTTd12wapvYJO0N_rPTldtHkNjDEg-2XfXPxHt0byQivIF0z2n7NP3OB7crHFxWnnh7lQ29iHOTXvUtTji1r4UnQlx5Oyf9b/s320/12-2-07+012.JPG" border="0" /></div></div></div></div>Dorihttp://www.blogger.com/profile/16001818777096357255noreply@blogger.com5tag:blogger.com,1999:blog-24249451.post-41828093084963284392007-12-23T20:41:00.000-06:002007-12-27T08:42:18.486-06:00Merry Christmas and Soup MixVEGAN BISCOTTI (plain anise flavored) with awesome dark chocolate brushed on top and sprinkled with ground up english walnuts. My base recipe came from Bryanna Clark Grogan's <em><a href="http://www.bryannaclarkgrogan.com/page/page/579098.htm"><span style="color:#ff0000;">Nonna's Italian Kitchen Cookbook</span></a></em>, Only I made mine a plain anise flavored variation.<img id="BLOGGER_PHOTO_ID_5148648820133244962" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf051CVtqWzsZFBZrbD5C3Rts6PM6aaU0lTuT6HalWen5Yu2a3qbh1nZK4Cf4snCYTTaWy02d1ZT49NuaYhh_skPjo5umMYOSFiFU-yJGFv1rg6XxUyXaGtA20VK4H3HnEzM2q/s320/12-25-07+005.JPG" border="0" /><br />Here's a free recipe that I found though: <br /><a href="http://www.fatfreevegan.com/desserts/biscotte.shtml">Fat Free Vegan's Cinnamon Biscotti Recipe<br /></a><br />Now that I have your attention with my tantilizing favorite holiday treat -<br /><div align="center"><br /><strong><span style="font-size:180%;">Merry Christmas!</span></strong> </div><br />I've been trying to post for a couple of days, but I guess NOW is my lucky moment to accomplish the task. After the ice storms came a wonderful Christmas day with highs in the 50's, and sunshine. It was awesome. We had a great Christmas day brunch before opening presents, which we already knew all that there was because we shop together and get what we want .... we just don't get it until after the Bible reading by DH followed by the brunch. Without further ado, I'm going right to the food pictures. Here is my first round Christmas day. The pizza is BREAKFAST PIZZA by <a href="http://www.bryannaclarkgrogan.com/page/page/1145422.htm"><span style="color:#ff0000;">Bryanna Clark Grogan Oct/Nov/Dec Vegan Feast Newsletter</span></a>. Every holiday season since I started subscribing we have had a new awesome main course brunch dish to feast upon. I have been subscribing since the beginning and will not stop. The ideas and personal connection is worth every penny. Bryanna is a kitchen goddess, NO... wait! I take that back, because of Bryanna I AM A kitchen goddess! :) I served the pizza with a sliced pear and a soymilk (made in my soyajoy) cappuchino.<br /><img id="BLOGGER_PHOTO_ID_5148119980810088434" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkenUKyaKedsqIFYo6AlwZVYP8AriNsN9oANRz0TGOdBQ_UbLPrOw8DoD9sKtGsli2bowA9_SOcoEL1dxxHg2eSvb7_lMe2uFBWgtm6EbOMcZjxLPyGnjQW1Q4CzxNEjo_y6a9/s320/12-25-07+019.JPG" border="0" /><br />Next trip to the kitchen allowed me to get some of this TENDER BANANA BREAD from Bryanna Clark Grogan's cookbook, <a href="http://www.bryannaclarkgrogan.com/albums/album_image/590181/105029.htm"><span style="color:#ff0000;">FIBER FOR LIFE.</span></a> I love this because the fat is replaced with a silken tofu mixture which is also great protein and it is made 100% whole wheat pastry flour, yet is still wonderfully tender. The cookbook offers the option to use dates in this, but I use vegan chocolate chips which my family adores, I like that if I am going to add a little fat it comes from chocolate. Mmmm-my kinda fat.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiynJq4Rq53tlPWsikZLW8nkmifUhJ1ggHOcBMVghoOX7IUlF-i93Bu4JQsk2IpqUlmspYAnH6jJVBtt4fX44_2xYiP3v5ykGJRwxY3WJSA64C2kySMQ1wNtwEQkdIgBojb5kQr/s1600-h/12-25-07+006.JPG"><img id="BLOGGER_PHOTO_ID_5148119972220153810" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiynJq4Rq53tlPWsikZLW8nkmifUhJ1ggHOcBMVghoOX7IUlF-i93Bu4JQsk2IpqUlmspYAnH6jJVBtt4fX44_2xYiP3v5ykGJRwxY3WJSA64C2kySMQ1wNtwEQkdIgBojb5kQr/s320/12-25-07+006.JPG" border="0" /></a> More cheers for Bryanna and the VEGAN FEAST Newsletter again. Here is a picture of her seitan "salami/ pepperoni", I did the pepperoni version. My meat eating sister ate 10 slices of this with crackers and said, I love this stuff! I wasn't a big fan of the seitan o'greatness awhile back due to the fact it was so dry, but this salami / pepperoni is not. The crackers you see on this plate are actually pretzel flats with an everything seasoning, new find at the grocery store and they are not to bad. Back to the seitan, every issue of the newsletter usually has one new way with seitan that I get the pleasure of trying.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_PTUmmZi4aL_uEnuyN_Cmq7stj327dxBIX2PsanYMr1aQreBjDTWeIfR_0lME2xikkVETf4N0yURnuJztZ3KbxoZTi4a9y1Sut8X6nKRZIAnRokXmANdPw2d3LzSPqhn01gdA/s1600-h/12-25-07+021.JPG"><img id="BLOGGER_PHOTO_ID_5148119976515121122" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_PTUmmZi4aL_uEnuyN_Cmq7stj327dxBIX2PsanYMr1aQreBjDTWeIfR_0lME2xikkVETf4N0yURnuJztZ3KbxoZTi4a9y1Sut8X6nKRZIAnRokXmANdPw2d3LzSPqhn01gdA/s320/12-25-07+021.JPG" border="0" /></a> I need to back track just a bit. Here is my counter setup for the breakfast pizza. The crust dough, vegan "sausage" crumbles (Bryanna's kielbasa seitan recipe from my freezer that I crumbled up), the tofu frittata mix in the food processor, red peppers, shredded sweet potato, and shreds of Bryanna's sharp chedda' cheez. The crust is interesting, it is like a thick batter that can sit in the frig for up to two weeks until you are ready to use it. The recipe calls for enough to make two pizza crusts. I am going to try a mushroom onion style pizza with the other half, I found a recipe for this that I really want to veganize in a weight watchers magazine.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzowP31EYRynTpDK8yWmj69-PqGS2LoNRyBEf9YS8MJqYDF6aRVWq8HTcxaSRAhpdfgKHko9EsJvk0DmE90Pu6a674gg3R7R443RCyh9eHppYqrR_CBSHG8Otx-L80LOBZwm4X/s1600-h/12-25-07+012.JPG"><img id="BLOGGER_PHOTO_ID_5148119985105055746" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzowP31EYRynTpDK8yWmj69-PqGS2LoNRyBEf9YS8MJqYDF6aRVWq8HTcxaSRAhpdfgKHko9EsJvk0DmE90Pu6a674gg3R7R443RCyh9eHppYqrR_CBSHG8Otx-L80LOBZwm4X/s320/12-25-07+012.JPG" border="0" /></a> Okay, I am sure that you are probably thinking Bryanna again? .... yes, I say again. There are so many recipes I still have to try from all of her cookbooks and other vegan feast newsletters that I could sing her praises for a long time. This is my version of CHRISTMAS STOLLEN, the dough has no fat but is not dry. I used the sweet bread dough from her <em><a href="http://www.bryannaclarkgrogan.com/albums/album_image/590181/105024.htm"><span style="color:#ff0000;">Al-most No Fat Holiday Cookbook</span></a></em>. To make it stollen I added cardamom, coriander, orange peel, pecans, english walnuts, rum soaked raisins, cranberries, chopped dates and dried prunes.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhan1a31Cfw5uakkhorASB4FtjgFGhkowKTCZy-Yb6kZ3WSCzZnlkCl3k37LXQm5S6XcZTp0_SDjnDvJX9IMw0Y4NqVg5U3GLGV39kZbCbOt9p97tzn57CagXJ_cAS2hDLnWZGP/s1600-h/12-25-07+022.JPG"><img id="BLOGGER_PHOTO_ID_5148119985105055762" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhan1a31Cfw5uakkhorASB4FtjgFGhkowKTCZy-Yb6kZ3WSCzZnlkCl3k37LXQm5S6XcZTp0_SDjnDvJX9IMw0Y4NqVg5U3GLGV39kZbCbOt9p97tzn57CagXJ_cAS2hDLnWZGP/s320/12-25-07+022.JPG" border="0" /></a> More backtracking. Here is the seitan salami after it finished cooking in my clay pot, it is wrapped with cheesecloth. It cookes in a small amount of very flavorful broth, which does not get completely soaked up as you can see a small amount is left over.<br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9VPNDeFnm15UlXuUfCAzNom_LTctLZIPkNSxjWmJaA-NE7AAWvtFv0nwewkmM64bNNT-iadAKDTBwJdm47GfoObq6LHCawdV0btTa5UN3WFoEYel_8Q22q9Fp01ZN4uGMUxGT/s1600-h/12-25-07+020.JPG"></a><img id="BLOGGER_PHOTO_ID_5148118383082254258" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7qyCM_ObvVs9GUuu3YUdOI_OxNwV_1b1HeP-RSUYcVgpq4rDgVwTRoPnf2sPIQwrnWBrqNS6bTjgi0X-C_nB1boj8uFDVPk98FUGACsH9J33KwLA4QjmNbBzoQdsahP_qmkwp/s320/12-25-07+004.JPG" border="0" /><br />Last idea to share. I like to make a batch of a recipe I found many years ago called Be Prepared Soup Mix, I call it Five Bean Soup Mix. When I want to make some I take 1 1/2 cups of the beans, 1/4 cup of the seasoning mix and a can of diced tomates. Sometimes I make it in the crockpot, somtimes on the stove top, but all the time when I make it do I enjoy it. </div><div></div><div></div><div><img id="BLOGGER_PHOTO_ID_5148117738837159842" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0IcTrNKE8zjo-3BFZYePdj9R33ICFvVcIvS89mnDmBAEy87qHOGnzXni6c4uqc1LEwoGTYZGT4iY8FZKbeeCkZ8yVhDlBN_W6hYz_Si8ubCuUHOR2syId37V9Zqv5zzmH17ep/s320/12-25-07+001.JPG" border="0" /></div><div> </div><div><strong>BEAN MIX:</strong></div><div>1 1/2 cup pinto beans</div><div>1 1/2 cup white benas</div><div>1 cup kidney beans</div><div>1 cup baby lima beans</div><div>1 cup chickpeas<br /></div><div> </div><div><strong>SPICE MIX:</strong></div><div>1/2 cup dried minced onion</div><div>1 Tbsp paprika</div><div>2 tsp salt</div><div>1 tsp mustard powder</div><div>1/2 tsp garnulated garlic</div><div>1 Tbsp Frontier chicken flavor bouillon powder<br />3 Tbsp Frontier beef flavor bouillon powder</div><div>1 Tbsp parsley</div><div>1/4 cup vegan bac'un bits</div><div>1/4 cup dried Frontier mixed vegetable soup flakes<br /></div><div> </div><div><strong>DIRECTIONS:</strong></div><div>Combine the beans and place in a large jar with enough room to add the baggie of spice mix.</div><div> </div><div align="center"><em>1 "batch" = 6 generous servings of soup</em></div><div>To make a batch soak 1 1/2 cup of beans overnight, drain and place them in a 3 quart saucepan (or crockpot). Add 5 cups of water and 1/4 cup seasoning mix, you can add the tomatoes now or at the end of simmering time. Bring to a boil, reduce heat and cover. Simmer 2 - 2 1/2 hours until beans are tender or crockpot cook them on low all day. </div><div> </div><div><strong>NUTRITIONAL INFO:</strong></div><div>Per serving: 187 calories, 12 g protein, >1 gram fat, 465 mg sod, 33 g complex carbs, and 9 grams fiber.</div><div> </div><div>Individual batches can also be prepared separately, add a nice label with instructions, and give as a gift.</div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0IcTrNKE8zjo-3BFZYePdj9R33ICFvVcIvS89mnDmBAEy87qHOGnzXni6c4uqc1LEwoGTYZGT4iY8FZKbeeCkZ8yVhDlBN_W6hYz_Si8ubCuUHOR2syId37V9Zqv5zzmH17ep/s1600-h/12-25-07+001.JPG"></a></div>Dorihttp://www.blogger.com/profile/16001818777096357255noreply@blogger.com12tag:blogger.com,1999:blog-24249451.post-149401226437781052007-12-19T19:08:00.000-06:002007-12-23T20:41:31.509-06:00Ice Ice Baby<div align="center"></div><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLkRtU7MHdCFb3L2ANzHXcZ6-Cm1yXWWPoXled_In_J1Wqo0NTRoUSwP9tyIExA013ng_n5z6i99zDZoRWPk3GfAz5GILWE-eExmSQhYvgjSvpzg09LpkBbVr2sab9hC8gShfM/s1600-h/12-19-07+026.jpg"><img id="BLOGGER_PHOTO_ID_5145860329796185906" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLkRtU7MHdCFb3L2ANzHXcZ6-Cm1yXWWPoXled_In_J1Wqo0NTRoUSwP9tyIExA013ng_n5z6i99zDZoRWPk3GfAz5GILWE-eExmSQhYvgjSvpzg09LpkBbVr2sab9hC8gShfM/s320/12-19-07+026.jpg" border="0" /></a> <img id="BLOGGER_PHOTO_ID_5145857821535284994" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_tfj6qO8fixxGdHA0vU_gU8EK05TTFvhxC08Kb4o3Sry6PUGYzE50zX7O1Nz6ccD4fqvUbyiWNC7uDzU5FFzj88uWtxtXUF63DVtdeTNRJ380g-oqR8tClsqDnp3DV9WwrXGQ/s320/12-19-07+024.jpg" border="0" /><br />The ice storm on the first of December was followed by another storm system that left a mess of broken tree branches in our yard. Here is the view walking out of our back door onto the porch, the tree still had some leaves left on it. This branch also fell on the roof of my car, but fortunately no damage was done. </div><div align="center"><br /><br /><br /></div><div align="center"></div><div align="center"><br /><br /><br /></div><div align="center">In February this year we had a similar storm that caused power outages across our state, to the point our county and many surrounding us were considered at the level of federal help. We were with no electricity for almost two weeks. This time 6 hours (We were worried!), but relieved when the electricity came back on.</div><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMprfIaZnEjSvfHVsdMsX_FudI3HOrMRAA5ctV0DTpGOSRilsrmaZs8E86kbtHHXkC2HKNHAIBA1Db6zsNCE6IycnMNse5Bm37GIABp-IFYMpZ_ePGeKkpuOK5vo_gBMoTl-Pp/s1600-h/12-19-07+017.jpg"><img id="BLOGGER_PHOTO_ID_5145858740658286354" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMprfIaZnEjSvfHVsdMsX_FudI3HOrMRAA5ctV0DTpGOSRilsrmaZs8E86kbtHHXkC2HKNHAIBA1Db6zsNCE6IycnMNse5Bm37GIABp-IFYMpZ_ePGeKkpuOK5vo_gBMoTl-Pp/s320/12-19-07+017.jpg" border="0" /></a><br /><br /><br /></div><div align="center"></div><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBq2suww_DSIS0RORITsHOuZNcWjpJY_SL0TKkktF9olX-Rl5Alj6HYv2M50RZk9yvhYDYIjBaMijzMs-HiDIB8Dn9rE_Nunp5-s388u50Lpo6EnE-VvCCvoyjmZn8AMn-lABZ/s1600-h/12-19-07+018.jpg"><img id="BLOGGER_PHOTO_ID_5145858899572076322" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBq2suww_DSIS0RORITsHOuZNcWjpJY_SL0TKkktF9olX-Rl5Alj6HYv2M50RZk9yvhYDYIjBaMijzMs-HiDIB8Dn9rE_Nunp5-s388u50Lpo6EnE-VvCCvoyjmZn8AMn-lABZ/s320/12-19-07+018.jpg" border="0" /></a>In the mean time I got pictures of the stocking DD and I made. Her's is a black velvet with some fancy painting decoration on it and is in the shape of a feminine high heel. We got the idea from a book about Christmas by Martha Stewart. I wanted mine to look more like a teacher's stocking as this has been a big event in my life this year. The guys stockings ended up being purchased ... yes they "cheated", but they did work on them for a few hours with us and we still have the material cut and ready to turn into a stocking someday. Matthew wanted a more complex design though, something with a symbol of a bear or resembling the renassance time period. I was lost as to how to preceed with this without a pattern and instructions.<br /><br /><br /></div><div align="center"></div><div align="center"><strong>BREAKING CRAFT NEWS!</strong> </div><img id="BLOGGER_PHOTO_ID_5146822011628466066" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3v9NONaUn6onzHQRSu0WV30gBuyA_Q4AZMOh0psGH2WDgjEMTGjESsOSVY-29Zj86Z9mj0AFy3YJnckIHgu82B0e9tfj7BPtKKmJD4l71RNxOL3-6BuqEkMIpqDLP5SMymj10/s320/12-22-07+001.jpg" border="0" /> Knitting is a popular past time recently revived in popularity, so I learned to knit recently. After mastering the lessons in the teach yourself how to knit book my sis gave me a while back I was mesmerized by the idea of a warm pair of socks to make for my feet, but didn't want to spend any money on a pattern that I did not know if I had the skills for. I surfed the net and found a <a href="http://www.royea.net/sockdemo1.html"><strong><span style="font-size:130%;">free sock pattern</span></strong> </a>to try and I created one knit sock (pictured above) and yes, it has a few mistakes, but I think I am hooked ... no "needled". I know that if I try to make another sock like my first it would not turn out the same becasue I would want to correct my mistakes so I decided to turn that one into a stocking for a special "my first sock" memory. After running around the house with one sock on showing all I could find who were thrilled with me (one dog and a cat that decided I could talk all I want as long as she was petted) I knew what I wanted for Christmas... tools to pursue my sock hobby. Come Dancer, come prancer, come donner come .... Amazon.com. I found what will be my Christams present, but I'll get it after Christmas. The book is <a href="http://www.amazon.com/2-at-Time-Socks-Melissa-Morgan-Oakes/dp/1580176917/ref=pd_bxgy_b_img_b">KNIT TWO SOCKS AT THE SAME TIME</a> by Melissa Morgan Oakes. I like knitting because it relaxes me, but it is hard for me to set it down before a project is finished.<br /><br /><br /><br /><br /><p align="center"><strong>ON THE FOOD FRONT</strong><br /></p>Busy at work still, but not as much as it has been over the past few months as I am adjusted to my new schedule and organized my class room in a way that works for me. A few things that have been cooking at my house include recipes from Dreena Burtons new cookbook called <em>Eat, Drink, and Be Vegan</em>.<br /><br />Dreena's Palak Soyabina Panira p. 137. I really liked this dish, but since I am the only greens fan here I am the only one who ate this dish, but this was fine because I really did like this!<br /><img id="BLOGGER_PHOTO_ID_5145865376382758722" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCn9z675zUuX5LphOinLLlaxGlhYp1qnEZSPKpUwuzNnlz0HFDHqdFO9ew0r3QZvW-E24NVgGP2WvzPEbn_dRB1-B2rQjyfBam3veX9WuT_Y8uhZdZhio-cz0veMwH-8qpf3JG/s320/12-19-07+020.jpg" border="0" /> Blackened tofu (p. 121) served with baked squash and a romaine salad with pomegranate seeds. This tofu has a spicy bite to it, but I liked it well enough. I had never tried blackened anything before trying this dish, so it was a new experience for me.<br /><br /><img id="BLOGGER_PHOTO_ID_5145865384972693346" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_WKPE1U75o5Xo9YgUpljIVxBcbT70O83GWJLU-uEVdItMNVoLH0Do3wo9G28pYyhIZN8QeoJMTXTd5GvQO0qfwJrBweCht2EklCVIAfyvS4j6ukA3Ayym6cSHaEnUaA5G99i0/s320/12-19-07+027.jpg" border="0" />Dreena's white chocolate chip with macadamia nut cookies p. 202. DH's favorite! I made the five spice almond cookies also which were my favorite and DH ranked them his second favorite.<br /><img id="BLOGGER_PHOTO_ID_5145865380677726034" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQoBA5yNoLY7Bn1bZe-cH5NpptFZtnfz65Zmk6tne_YHDbBGkYtcKdN1q77n6amJ0FPs-wK4h4p3Lbdtg4MQzDfMTVDOqWsHzXd8-c0kscFxwbFzO8YAdQ1BaTFPMcSJXBXRTx/s320/12-19-07+023.jpg" border="0" />Then a few Bryanna Grogan recipes...<br /><br />Rosemary red potatoes from her Italian Nonna cookbook (yummmmmm).<br /><br /><img id="BLOGGER_PHOTO_ID_5145865389267660674" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz4rdzStr4LR_3B2uuxbv3svwi7PTpvQUIGerHeBX1rnJ1tzPQTk0xQkuo7UK7sn-ub6kgaNKJ4Ix38Vi1mmy8SQwYJyorlF3RGLo4Lw7NWJ97ECn4YVoSC79xIE8-3Jk2sarb/s320/12-19-07+028.jpg" border="0" /><br /><br />Neetballs that are baked dry and ready to add to a savory sauce. The powdery substance on the outside is whole wheat flour and these actually stay together when put in a sauce to cook. They swell up while taking liquid from the cooking sauce making them a treat that iI have served at previous holiday functions. I am planning on using them to make a saucy crockpot style neetballs sometime during the holiday. They take some hands on prep time, but they can be made ahead and frozen to have handy for the day I am ready to cook.<br /><br /><img id="BLOGGER_PHOTO_ID_5145865384972693362" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDNT6CgB9O2XQ49GfivpgurmVTzADjXHsOQAhj8ybJiwkvnOS-2ttVfR6aQFCdIBY-mwoe62dVQvHPMNMYA7AFGWB37-JcI_cu01dIlXVcO_rQ1168p3IG6Y464GuWAwX_F8pq/s320/12-19-07+030.jpg" border="0" /><br />I have also been enjoying hot soymilk cappuchinos using my soyajoy soymilk maker. I like these with a little carob powder, stevia, vanilla, and instant decaf coffee granules. CHEERS and I hope everyone is staying warm, we are trying to.Dorihttp://www.blogger.com/profile/16001818777096357255noreply@blogger.com8tag:blogger.com,1999:blog-24249451.post-90649341039230100932007-12-02T16:17:00.000-06:002007-12-02T21:00:08.009-06:00Mmmmmmuffaletta<div><br /><div><br /><div>Dreena's ED&BV One Wild Chick stew was good. It reminded me of a chicken and rice type soup, but the wild rice made it more...... wild. DH usually does not like chickpeas except in falafels, so he complained about my choice of soup. As usual I said, "I know it's far from your favorite but please at least try it." He did and then said it is alright. I used homemade chickpeas in this soup which cooked up softer than the canned ones, I think it is actually the firmness canned chickpeas he does not like. I really think that it is the way I first introduced chickpeas to him when I first decided I was going vegan many years ago, I made a dish that wasn't wonderful and decided that they were going to like it so I did not cook anything else until it was gone. Ummm... do not try this at home. </div><br /><br /><div></div><br /><div>Stockings are coming along, mine and DD's are finished and hanging, the guys are a bit slower. I'll probably have to help them finish up, but then they are only attempting this to please me, doing things together is what I always ask for when it comes to gift choices. I'll show you the finished stockings in another post.<br /></div><br /><br /><div></div><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgluxh6lZOfnZCDz-dSQgeeIoBjJDcBV2kNgUkJ03ZEplABnAFuWcptckaIavx-ZAyW3hGCSGNBkWPttUIMxeSVHksGvXT83__f2_nTbJvKY6sf4cOS7hcOURT_oLENvbuHhLuD/s1600-r/12-2-07+010.JPG"><img id="BLOGGER_PHOTO_ID_5139509472765975122" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiODG1oOrEJDXR4mMJjIlY8ICliMOpetDwM0JHymgOSlt6HiB4qBdfKB7wadk7IfKjI-zR7Na8HW9HDNcm_S6lYZAjV2BlouUaon_ZiCXNVuaMuxUaTU08EQaK3QMKxZBH7Rwiv/s320/12-2-07+010.JPG" border="0" /></a>Next food item I have been wanting to try was <strong>Dreena's ED&BV Veggie Tempah Muffaletta</strong>. I have had this page post-it-note tagged since first seeing the recipe, but thought it would be time consuming with what seemed like a long list of ingredients. Since I was wintered in for a weekend I bought a can of artichoke hearts and went to the kitchen. I had some tempah in the freezer since the beginning of last summer and have not been inspired enough to use it until now. I humbly admit that this was my first time with tempeh, but woo-hoo - my family LOVED it in this recipe. </div><br /><br /><div></div><br /><br /><div>I<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUxB3OIy9VT-_OGyo4beVbudUZoaKhJDbmsJJuAekeCwCTVQ1lWD4YuO8M35K3prfFj1O17HsvgEWhwdFEWn4Lo_ZaQUNNDctJec_wSkj3lIgjdm0_JEPCTFM6AX7_TQpH3ce_/s1600-r/12-2-07+003.JPG"><img id="BLOGGER_PHOTO_ID_5139544979260611170" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6_yN4DFh1c83Vfuc9Py0p6O-jFEzCOjGe6fYFSmvyr98Ar-Sqp-YOnGzhxot3mAbrqFf5kSbCdx4ThbTslaezrvygLy7AihixMQ05a28JSVQWoF-5cvwbERPBSJ1B4WzcSvzC/s320/12-2-07+003.JPG" border="0" /></a> made two loaves of red pepper sage bread for the round loaf of bread called for in the recipe. Several years ago I was looking at bakery web pages and noticed one had a bread with this flavoring. I took one of my own recipes and did what I thought was good ...... it is.. </div><br /><br /><div></div><br /><div>RED PEPPER SAGE BREAD</div><br /><div>1 3/4 cup water</div><br /><div>2 tsp olive oil</div><br /><div>1/4 cup dried red bell pepper flakes</div><br /><div>1 1/2 tsp dried ground sage</div><br /><div>2 Tbsp raw sesame seeds</div><br /><div>2 tsp salt</div><br /><div>1 Tbsp instant yeast</div><br /><div>1 C corn flour</div><br /><div>1 C whole white wheat flour</div><br /><div>1 1/2 C unbleached all-purpose bread flour</div><br /><div>(opt) 1 - 2 Tbsp vital wheat gluten</div><br /><br /><div></div><br /><div>Combine<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcKM4M8P1VTNBFm3vkO7GjjLSU38mxny-S7KHx_fmUqKquVpPZwsAu-dAPCZ1fsJO4jXgenBCtrzloW-OmVei8N5PpYVLTZo2v1f_HYr0sra5lDMG7wi7vdjpxH2qCQYvrXAXn/s1600-r/12-2-07+007.JPG"><img id="BLOGGER_PHOTO_ID_5139545211188845170" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNmi6f5zU7IA5hFA0nGaJde7-yCwSkWcyGXmWDfiwoKCmMOW1rtA2KbpJzHmJpYOnq0GYBsTPTRLwzuD4YPMSxeXeRx8fxeklNeIQenCV3Ki7NXJrTg-DlBPqYQIpZMVa4-r4s/s320/12-2-07+007.JPG" border="0" /></a> all in bread maker or kitchen appliance to make the dough and allow to rise. Punch down and shape loaves in a prepared baking surface, let rise again 20 minutes. Place in cold oven and turn oven on to 375 degrees. Bake 35 minutes, includes electric oven warming up time, may need more time if you have an oven that heats up slower than mine (approx 6 minutes). </div><br /><div></div><br /><div>I also like to add pumpkin seeds/ pepitas to this when I need a hearty bread to go with a soup supper.</div></div></div>Dorihttp://www.blogger.com/profile/16001818777096357255noreply@blogger.com12tag:blogger.com,1999:blog-24249451.post-14530670259601339032007-12-01T14:08:00.000-06:002007-12-02T19:06:46.206-06:00One Wild Chick<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRYxalSQwnP9XiuS3ofackP3jXnFwqTPCd80_m5_Uix4T9loc3ZlrqgOaY_i-hBwxAiW_egZTXc6JOHfYcftQdgw8oZCakoCgI5JcBzO9qjescwl11Zw43dbjosUnai_s3tCoM/s1600-r/12-1-07+001.JPG"><img id="BLOGGER_PHOTO_ID_5139102000628668994" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXtEQnz8KTWKcK4vWZaHWKJ3UdFpE8fMWqk1MrblSIf808f5Nydlgs7h8947b77GjYkPd7vxw0X1hNtXq4gLz3k0Rx9eeTP0j1_kClmLz08yz0Ld2-scUMbThfSEHBBZaj1zB-/s320/12-1-07+001.JPG" border="0" /></a><br /><br /><div><div>I have been trying the soup recipes out of Dreena Burton's latest book<em> Eat Drink and Be Vegan.</em> Today's pot is as my blog entry title suggests. It takes one wild chick to live where i live. Today's weather in the central Midwest USA is COLD! We are getting a mix of freezing rain, sleet, and snow making travel impossible. I love these days when I have no where else to go and the family is all safe at home. I shared in my last post that I have challenged my family to make their own stockings this year to hang underneath the mirror by the Christmas tree. Here we are sitting at the table with our scissors, material, and the sewing machine.... okay a bit of soda pop also. </div><div></div><div><br /></div><div align="center">We are each working hard. Dave took the pictures, but he is trying to make the biggest stocking of all so we can stuff it well with our generosity, however he was hoping I would have enough material to stick a new garage inside of it. ... not likely this year.<img id="BLOGGER_PHOTO_ID_5139101249009392162" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTBCrd_nTnOgQKnjQ4c8msOZP9Wykw_MpAiN0jtT4V3PFrPeR9GQtzOM5zangbvCfeOFEKHJ-SPFmizwYHNJI0rXTgjcgIYZLeBDa0A5IqYP-k71hiR_wIwBnWtiENtE0kMVWw/s320/12-1-07+003.JPG" border="0" /><img id="BLOGGER_PHOTO_ID_5139101592606775858" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbdG6gxEXm2lEKU-zL2q3_6xUQrs2VEEYkh089mP-R5OpdrVOgYyFZ5TS4V1FbAayvFaok87z8o_fjD5FizFvD9V6k5g1ov-8Wl7PGNi7pK0g9kATbmXAYbuyenK0XmluvtGxQ/s320/12-1-07+004.JPG" border="0" /><img id="BLOGGER_PHOTO_ID_5139100931181812242" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGl1GsLOm6-ap32wp9_zCW63T7KZ08sPio8SnzY4Qiz9iEN535KxhXYvm-6zMxXgjDdEffroZiGZZJMxMKIZQT8nc5lmynijAehZSXRRqylSWymP3D0kQ1qngV5cx68Egfy-zE/s320/12-1-07+002.JPG" border="0" /></div></div><br />The joy is IN the journey. I often like the planning of the event better than the event itself.Dorihttp://www.blogger.com/profile/16001818777096357255noreply@blogger.com2tag:blogger.com,1999:blog-24249451.post-43074459350429345672007-11-22T06:42:00.000-06:002007-12-27T16:59:42.017-06:00Happy Thanksgiving<div align="center"><strong>I WELCOME THE HOLIDAY SEASON!</strong><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAUn9nLVKxinPjIIwszlcp0cA2p70Oyy8CvZu3_kRGM3uFHieBaIH7HP1wIWZ3irr2-DbAyFJUG9WfI8_H-xIA38SgHZIru1qzlFFGn3vmC6wk2ZnO_Mj5_3BtwzRSobMiDKks/s1600-h/Thanksgiving+012.JPG"><img id="BLOGGER_PHOTO_ID_5136255844570860290" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAUn9nLVKxinPjIIwszlcp0cA2p70Oyy8CvZu3_kRGM3uFHieBaIH7HP1wIWZ3irr2-DbAyFJUG9WfI8_H-xIA38SgHZIru1qzlFFGn3vmC6wk2ZnO_Mj5_3BtwzRSobMiDKks/s320/Thanksgiving+012.JPG" border="0" /></a><br /></div><p>I am thankful for the four very large butternut squash that a friend grew in her garden... she had so many that she gave me four. In order to see a size comparison I have the gift next to a squash I bought, a pear, and my 3 quart crock pot.<br /><br /><br />Yesterday (Wednesday) the kitchen and I had some good bonding time since I had the day off of work. The day started as a "slow" day, the kind in which I prepare oatmeal with pumpkin, carob chips and a pot of hazelnut flavored coffee. I take an hour to sit and eat while everyone else sleeps or goes to work while I reflect on life. During my reflection time I grabbed my journal to write a few things down, but I grabbed the wrong journal. I have kept a family memory book of holidays beginning in 2004 in which I start the holiday season writing a "state of the union address" then each member of our family start this season writing five things they are thankful for. I included a record of all the happenings from Thanksgiving to New Years including lists of the gifts we received, my favorite recipes with our reactions to new ones tried, and ways we want to change to make things more meaningful next year. Sentimental feelings ran high as I looked through this book and this is where I began to journal.<br /><br />Part of my feelings were sadness that I almost forgot this treasure in my "busy-ness" of life. My reflection time took me back to where I was last year at this time, hoping for a teaching position after finishing my license and debating whether to close the doors on my business or stay on part-time. At the same time I was adjusting from being a full-time home school mom into a full-time away from home employee so that DH and I could build up our retirement fund and get the kids through <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKxSfTItS508ENUqM9SUiGpHD-rYA9lKSUbPpukDTkOlsKF8eVBhDSI1FMgG1fOnMpwODxRSGUfPAg0oVz9kfK7OVnd-tLbduM2354BFODRzf7Z-V7OjEdGVHlLduVRBBgvIEn/s1600-h/Thanksgiving+022.JPG"><img id="BLOGGER_PHOTO_ID_5136258717903981362" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKxSfTItS508ENUqM9SUiGpHD-rYA9lKSUbPpukDTkOlsKF8eVBhDSI1FMgG1fOnMpwODxRSGUfPAg0oVz9kfK7OVnd-tLbduM2354BFODRzf7Z-V7OjEdGVHlLduVRBBgvIEn/s320/Thanksgiving+022.JPG" border="0" /></a>college. My son is now in college full-time and my daughter enrolled full-time into public high school full-time which she wanted and we reluctantly agreed. I have to admit I appreciate hearing her talk about what she liked while being a home schooled student now that she faces a different type of education. DH is very happy with the position he was promoted to at his day job and enjoys his time being the sound engineer for a christian rock band and I have enjoyed traveling around with them. Although this year has been a time of grieving the end of where we have been and who we used to be, it has also been exciting as we transition into where we are now. Exciting, but not without several growing pains which we are dealing with ... "What does not kill me will make me a better person."<br /><br />A summary of 2007 with one word <strong><span style="font-size:180%;">TRANSITION</span></strong>.<br /><br />We also put up our little tree the day Friday (today ... as I finish the blog entry I started on Wednesday). I snapped a picture of my favorite kiddos and one of our dog's, Ricky. DD is in charge of holiday decorations and it looks like we are going to have a blue and silver theme this year. Soon I will replace the picture on the wall with a window like mirror under which out hanger for 4 stockings will be hung. I think the challenge I will give the family this year is to create their very own stocking to hang there this year, something that will creatively express who they are this year and what is important to them.<br /><br />I am also thankful for the opportunity to be able to reflect on our transition, that says we made it through. At one time in our life DH and I stepped away from our "normal" life (trusted in God, sold the house, home schooled the kids, grew a large garden, started a "hippie" business, etc) and followed our hearts. Before we started that journey we both agreed that even if we failed, failure would be better than wondering if or living in regret of never trying. We did not fail, we have been blessed. I hope that your holidays are the same, hope filled and if difficult that they be internally satisfied in the midst of it.<br /><br />NOW I INVITE YOU INTO MY KITCHEN ...<br /><br />How about a sip of brew inspired by Dreena's ED&BV (p. 227) MULLED CRAN-APPLE CIDER. It snowed in my state on Thanksgiving Eve so I filled Crock pot #1 with this wonderful potion to sip on this chilly evening and then let it stay on warm until we finished it for breakfast. I had to use what I had on hand and ended up making enough changes that I will share my recipe with you.<br /><br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWiEepPyHPdtb48bIn0ZwRl_5T7r-KdikWfHkPxod4noFKhNCmnX0U5ePE7xJUUDerBM14pjNCvCtuUlFuY99sI8iYJypdJzb1CKpC9S7jw_Q4BkStGU13oaNzei76XwYnCEPp/s1600-h/Thanksgiving+009.JPG"><img id="BLOGGER_PHOTO_ID_5136432500870712162" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWiEepPyHPdtb48bIn0ZwRl_5T7r-KdikWfHkPxod4noFKhNCmnX0U5ePE7xJUUDerBM14pjNCvCtuUlFuY99sI8iYJypdJzb1CKpC9S7jw_Q4BkStGU13oaNzei76XwYnCEPp/s320/Thanksgiving+009.JPG" border="0" /></a>DORI's MULLED CHERRY-APPLE CIDER<br /><br /><br /><br />Place the following in the crock pot and allow to cook on high for 2-3 hours, then switch to warm.<br /><br /><br /><br />1 - 12 oz container frozen cherry-apple juice concentrate (thawed)<br /><br /><br /><br />3 - 12 oz "cans" of water (juice prepared as directed on the can)<br /><br /><br /><br />In a tea bulb I placed 5 -1" cinnamon sticks, 10 allspice seeds, and 4 whole cardamom pods. I placed this in my juice and added 1/4 tsp nutmeg, a sprinkle of KAL brand stevia extract, and 1/2 tsp orange peel powder. A sliced up an orange in thin slices and placed about 6 slices, cut into quarters in my crock pot with the juice and spices. Dreena said with her recipe that you could add a few splashes of rum or brandy if desired.... sure I would desire to, but I have none on hand. I still have an unopened bottle of Cranberry Crimson wine from Christmas 2006 sitting on my shelf, I received 2 as a gift and emptied one with the help of 6 friends. I plan on taking it to a dinner we will be going to at my aunts house.<br /><br /><br /><br /><br />For breakfast we enjoyed the hot fruit drink served with muffins loaded with carrots and apples from Ken Haedrich's cookbook called COUNTRY BAKING. Although this book is not vegan, recipes can easily be transformed. I know Dreena has a good carrot and fruit filled muffin in her EDV cookbook or maybe it is in VLV cookbook, I've made them. The ones I made now are a bit more decadent and carrot cake like.<br /><br /><br /><br /><br />DREENA'S ED&BV Sweet Potato Lentil Chili: I made this in the crock pot on Monday night and enjoyed bowls of this for snacks and several meals after. I find Dreena's use of lemon and lime juice in soups unique to what I have cooked before. This was a change that my salty pallet had to adjust to, but now I really find it refreshing. I also found some 2 cup freezer containers made by ball. Although I enjoy homemade canned soups off my shelf, I like the convenience of freezing away one or two left over servings to use as I need. When I know I want to eat one ahead of time I place it in the refrigerator to thaw, ready to heat and eat.<br /><br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyUllB9r8fGkKNzemN9UpjG1DHaOYmVisCbmZHBjaKOtpdgMBiuFCLAF_quF32X6fzYXqRzG3jDrPYZdnrCq1W0U2BtQ7q2WrI5MFY4DNc5kMUbQ_89FT-rqnZA2kXp7ms6tak/s1600-h/Thanksgiving+010.JPG"><img id="BLOGGER_PHOTO_ID_5136256544650529554" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyUllB9r8fGkKNzemN9UpjG1DHaOYmVisCbmZHBjaKOtpdgMBiuFCLAF_quF32X6fzYXqRzG3jDrPYZdnrCq1W0U2BtQ7q2WrI5MFY4DNc5kMUbQ_89FT-rqnZA2kXp7ms6tak/s320/Thanksgiving+010.JPG" border="0" /></a>The Everyday Slow cooker byRobin Robinson ... PUMPKIN BUTTER. I made this last year in and noted in my cookbook that I loved it, this year in order to avoid redundancy I noted that I REALLY loved it. I placed this wonderful stuff in 1/2 pint jars and hot water bathed it in my large slow cooker. 7 jars were covered with water, cooked on high 5 -6 hours, and removed to rest on a towel for 12 hours. The jars sealed "pop" immediately after taking them out of the crock pot. This was convenient I said to myself. I wish that I could have canned pint jars this way, but they won't fit I would have to take my other canner out to accomplish this task. Note that I peeled and cut the squash in to take out the seeds, I added the large pieces to my crock pot with the spices and a little onion. When all was done I blended combination smooth with my hand blender. I made mine sugar free and liked it very well. My recipe follows:<br /><br />GRRRR'''' I entered this recipe once already, but then my computer froze as I tried to e-mail a video at the same time I was working on this. Anyways, here goes round two.<br /><br /><strong>DORI'S STEVIA PUMPKIN BUTTER</strong><br />Note: I doubled the recipe and canned 7 jars 1/2 pint jars to give as gifts for the holidays.<br />2 pounds of butternut squash<br />2 cups of apple juice<br />1 tsp KAL pure stevia extract powder<br /><br />1 Tbsp blackstrap molasses<br />1 Tbsp good quality cinnamon<br />1 tsp nutmeg<br />1 tsp allspice<br />Combine all in the crockpot and cook on high 4 hours (or so), low for longer.<br />Blend with a handblender. Place in jars and process can if desired. I did can the 7 half pint jars in my 5 quart crockpot. I did this by preparing the jars and lids, placing the jars in the crockpot, fill with water. Cook on high 6 hours. I heard the jars seals within 1 minute of taking them out of the crockpot. This would be similar to the hot water bath method. The water was boiling in the crockpot when I took the jars out. The apple juice might cause this recipe to have an acceptable acid percentage for water bath canning however I would recommend perssure canning per the canning instruction book for pumpkin pie mix.<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdZepdDPk4H4Qj9f9-0JpyVWyM_R94ACRhms8pgrzsKwqhvWuYH65lXAOkZ-C8j6qQ_AHchZd9G9m87K6nkBb0v0Cn15qfGl3HiArdjU0XdVglQHlX_jXL9wz2GJQ9s8GqH3Tz/s1600-h/Thanksgiving+014.JPG"><img id="BLOGGER_PHOTO_ID_5136258292702219042" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdZepdDPk4H4Qj9f9-0JpyVWyM_R94ACRhms8pgrzsKwqhvWuYH65lXAOkZ-C8j6qQ_AHchZd9G9m87K6nkBb0v0Cn15qfGl3HiArdjU0XdVglQHlX_jXL9wz2GJQ9s8GqH3Tz/s320/Thanksgiving+014.JPG" border="0" /></a>On Thanksgiving day two new recipes I tried were Marie Oser's "The Enlightened Kitchen" cauliflower in "cheese" sauce on page 163. This was a bit heavy on the nutritional yeast and needed a little shake of salt, but I really liked this dish. I added green peas after I snapped the picture which really made a difference in appearance. Overall Ilike this dish and will probably make it again.<br /><br /><br /><br />DH and the kids really loved a cheesy corn and macaroni casserole that I used to take to potlucks years ago. This year they bugged me figure out how to make it so we can have it again. Here is the vegan result: </p><p> </p><p><strong>DORI'S CHEEZY MAC AND CORN CASSEROLE</strong><br /><br />In the crockpot combine the following (we doubled the recipe listed):<br />1 - 14.5 oz can of whole kernel corn with it's juice<br />1 - 14.5 oz can cream style corn<br />1 cup uncooked elbow macaroni<br />1 cup cheddar style cheese (a good melty kind)<br />**I used some homemade chedda' created by Bryanna Clark grogan.<br />1 Tbsp earth balance margarine<br />Cook on high about 3 hours, until the macaroni is cooked and the extra juices are soaked up. Serve. On Thanksgiving day our crockpot was the first dish emptied.<br /><br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD__9CN0ryBFGonNozIL0BLje1TcTEUJ3AKTVtN8_IUXw2PVlZnn2bND6rUzkbtddeXIGGL1nZJzpklSKRVmKYFlRAveY0XvMB6CvDMz7gd53fa_NGg7ddwWJbjda9IZOX7lFi/s1600-h/Thanksgiving+015.JPG"><img id="BLOGGER_PHOTO_ID_5136433724936391538" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD__9CN0ryBFGonNozIL0BLje1TcTEUJ3AKTVtN8_IUXw2PVlZnn2bND6rUzkbtddeXIGGL1nZJzpklSKRVmKYFlRAveY0XvMB6CvDMz7gd53fa_NGg7ddwWJbjda9IZOX7lFi/s320/Thanksgiving+015.JPG" border="0" /></a>Robin Robinson's "The Vegetarian Slow Cooker" green beans Provencal also made an appearance on my Thanksgiving table. I was a bit heavy on the pepper accidentally, but I still liked this recipe consisting simply of petite diced tomatoes green beans, onions salt and pepper. If you want a creamy mushroom sauce type bean she has a recipe for this in her book also. I am planning on trying it when I get some fresh mushrooms.<br /><br />To conclude I will have to admit the autumn (harvest time) is my favorite time of year, but this season definitely comes in a close second. </p>Dorihttp://www.blogger.com/profile/16001818777096357255noreply@blogger.com12tag:blogger.com,1999:blog-24249451.post-72021650386118389242007-11-09T05:56:00.001-06:002007-11-09T17:47:35.465-06:00Pumpkiny stuff...<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmClwQFH-INaQ8V11yzm414QW6k5q-Ys3Ym0kysIgp4Ye1V_1pcaF-hAMN16MZNmQMkV3b6VNoohOqP30Pq-MtSvhU-1eFH0rUiyX5a88vIK6xaMfH9BRdr51WSs21Zf2BDmmn/s1600-h/040.JPG"><img id="BLOGGER_PHOTO_ID_5130809041600503074" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmClwQFH-INaQ8V11yzm414QW6k5q-Ys3Ym0kysIgp4Ye1V_1pcaF-hAMN16MZNmQMkV3b6VNoohOqP30Pq-MtSvhU-1eFH0rUiyX5a88vIK6xaMfH9BRdr51WSs21Zf2BDmmn/s320/040.JPG" border="0" /></a><br /><div>Isa's VWAV pumpkin seed crusted tofu along with roasted strips of tofu and a romaine salad with chopped apples and dried cranberries. I liked the raosted pumpkin, I have not tried it this way before. The pumpkin seed coated tofu has a nice crisp texture, but needs more flavor ... perhaps a sauce would cure this.</div>Dorihttp://www.blogger.com/profile/16001818777096357255noreply@blogger.com6tag:blogger.com,1999:blog-24249451.post-25912204064362146292007-10-28T18:09:00.000-05:002007-10-28T19:42:19.968-05:00What's cooking at Dori's ....I have been a little time constrained as I adjust to the full time (and then some) schedule, however it is important to me to stay motivated to cook nutritious and vegan. Now that I am out in the "real" world again and away from the protective constrains of my home, professional kitchen, and organic acreage I am finding the need to stay connected to my roots and passions. It is harder to do this in a time crunch, but I am determined to stay with my values and preferred eating habits. To do this I have found that my Internet community of inspired vegan cooks is what works the best with my schedule and my rural location, also reading the blogs of other cooks inspires me to be a better cook and person despite being "only one". I decided this week as I make my comeback cooking post you are going to get a run down on what this busy, vegan has cooked. <br /><br />ALSO I want to let you know that I purchased Dreena's new book, <strong>EAT DRINK AND BE VEGAN</strong> via amazon and am enjoying <strong>BRYANNA"S VEGAN FEAST</strong> fall issue just in time for the upcoming holiday season. I am in the states so Canadian friends, my Thanksgiving pictures will soon be coming.<br /><br />Oh and the pictures....<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2jwzvTht7rhvCsW7Xl5OyJhBD1BQgADMc0y5P_d0VC166COEcOaE53d7QKRhdo5Y-3_G-LXWz6eBbAQkxNRXpkvM6OWIBXBEmcKiTeNbJ41d4eS15uWJLjISk9zigCA81c6jl/s1600-h/9-25-07+002.JPG"><img id="BLOGGER_PHOTO_ID_5126545474512367138" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2jwzvTht7rhvCsW7Xl5OyJhBD1BQgADMc0y5P_d0VC166COEcOaE53d7QKRhdo5Y-3_G-LXWz6eBbAQkxNRXpkvM6OWIBXBEmcKiTeNbJ41d4eS15uWJLjISk9zigCA81c6jl/s320/9-25-07+002.JPG" border="0" /></a><br /><br />I live in a household with a teenage daughter who has determined that the family digital camera should be shared. It seems that every time I want to take a picture of a gorgeous vegan meal that the batteries are dying, dead, or just got on the charger. Further justification in my complaint is that her my space and face book pictures have great quality and quantity. Perhaps she needs a camera for the next gift (or maybe I do!). Yes here is the lovely sweet daughter on her big day. I made this cake btw ... I used a Bryanna Clark Brogan recipe which features chocolate and coffee.<br /><p>BACK TO DAILY FOOD:</p><p>I live in the Midwest and our farmer's market season is closed now until May. I can purchase veggies that have been shipped in from other places at the grocery store (at high prices for food that is not as high of quality as I prefer). My garden was small this year because I knew that I was going to apply for the position that I currently work (and I do love it .... despite time consuming for now), so my food creations will be limited to season and availability since my canning shelves did not get as well stocked with soups and wonderfuls that I would have typically done this time of year.</p><p>Announcing meals I have prepared this week ....</p><p><strong>Bell Peppers stuffed with Israeli Couscous and Lentils</strong> (p. 152) <em>Fresh From the Vegetarian Slow Cooker</em> by Robin Robinson </p><p>I was given a gift of about 10 beautiful red and green peppers from a gal that goes to our church. This recipe is uniquely different from the typical southwestern flavorings of her Salsa Rice and Beans stuffed pepper recipe, although I made those 11-2006 and liked them very much. I do write in my cookbooks when I try a recipe and date it, it's fun seeing this when I flip through. I also make notes about what I might do the recipe next time. Since it was primarily Dave and I eating these I had them for supper, lunch and supper again one evening when the rest of the family was out doing whatever they needed to do. </p><p>I really like the convenience of <strong>Boca burgers (original) and whole grain buns</strong> along with a fresh romaine salad. I do this for lunch or supper at least once a week. </p><p>With more peppers I made <strong>Dreena Burton's red pepper pasta sauce</strong> and served this with some whole grain spaghetti and cauliflower that I had in my freezer, homegrown in my garden. Of course a meal like this cannot be served without some of her famous chocolate chip cookies from Viva Le Vegan ... an irresistible necessity. Another Dreena favorite made this week was <strong>Ginger Hoison Rice Noodles </strong>from The Everyday Vegan, this recipe is prepared several times during pepper season.<br /><br />This is my week's report. Now I am going to be scouting around on other blogs for other good inspiration and I'll share what I found and cooked next week. Until then, happy cooking (and eating)! HUGS to you all! </p>Dorihttp://www.blogger.com/profile/16001818777096357255noreply@blogger.com8tag:blogger.com,1999:blog-24249451.post-12192835028607176222007-06-29T16:24:00.000-05:002007-06-29T16:28:28.348-05:00Summer VacationHey! Just a quick post to say I am spending a lot of time around the pool and reading books. I have been harvesting garden produce and buying flowers from the farmer's market. I have not been blogging. Life is good here, but I need to take a break from being inside and the computer. Until I blog again .... I heart you all and have a wonderful summer!<br /><3Dorihttp://www.blogger.com/profile/16001818777096357255noreply@blogger.com24tag:blogger.com,1999:blog-24249451.post-64944086980739127672007-06-03T13:44:00.000-05:002007-06-09T23:40:15.351-05:00Bonding<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZs_AnV3PbSAmNXqYy455nARKIMAVe0OgsE5HoRrTbY4BzSeWoSjMsAE27CSqA9zuSbE4pu114X824IvrRDkSK2vZ8eZHq8VdLE1JzQ0z7VoDMjg-p-l2H4a7zIZI6XoHNBDnh/s1600-h/tn_Matt+%26+RIcky.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZs_AnV3PbSAmNXqYy455nARKIMAVe0OgsE5HoRrTbY4BzSeWoSjMsAE27CSqA9zuSbE4pu114X824IvrRDkSK2vZ8eZHq8VdLE1JzQ0z7VoDMjg-p-l2H4a7zIZI6XoHNBDnh/s320/tn_Matt+%26+RIcky.JPG" alt="" id="BLOGGER_PHOTO_ID_5074276983466799458" border="0" /></a>Two boys bonding after surgery. One with a broken finger and had to have it operated on to screw the bones back together. The other went in the day after to get neutered. They make a lovely pair don't you think. The bandages on the hand are now a florescent orange cast.<br /><br /><span style="font-weight: bold;">FOOD:<br /><br /></span>I was at the store looking for canned vegetarian baked beans, but couldn't find any so I decided to make a double batch of <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Dreena's</span> black strap molasses baked<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYHdMoGfdLCv3W_VIn7PfshEmX4eZ9wQPIh2hPp9C4PFi7rOwNTtOSLsbUHIRGLGV1ge4PTnY_2uYNi46DgDjbOpnaLFifXTpaqajVCo4MbsYI0dMh-34IAXKQEKhfLIQ_OjuD/s1600-h/tn_dreena+baked+beans.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYHdMoGfdLCv3W_VIn7PfshEmX4eZ9wQPIh2hPp9C4PFi7rOwNTtOSLsbUHIRGLGV1ge4PTnY_2uYNi46DgDjbOpnaLFifXTpaqajVCo4MbsYI0dMh-34IAXKQEKhfLIQ_OjuD/s320/tn_dreena+baked+beans.JPG" alt="" id="BLOGGER_PHOTO_ID_5074278864662475122" border="0" /></a> beans in the crock pot and decided to can several jars of it in my pressure cooker. I got 7 pint jars plus enough to eat for a meal, 2 jars did not seal correctly so I stuck them in the freezer to use first when I am ready for some more beans. While I was at it I canned my own chickpeas. I soak them overnight, change the water, bring them to a boil, and fill the jars 2/3 full before adding water and salt. Lid them and process for 1/ 1/2 hour at 10 lbs pressure. The clear jars allow me to see that the chickpea water turns to gel when it cools.<br /><br /><span style="font-weight: bold;">FAMILY LIFE ...<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8IfPTNEkB7eGx-Sqpiw6-zVN0mB7XEC8TK26ix6uJeZOdzma5pfNB8fBYv3pu2zVXw6v8qXwUbZa2u3_y4Ud3j3LIHzwDGedZGqUrBfzQ5uPWz8NmfJpec71VF-wsI5Hv8Znw/s1600-h/tn_June+Jam.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8IfPTNEkB7eGx-Sqpiw6-zVN0mB7XEC8TK26ix6uJeZOdzma5pfNB8fBYv3pu2zVXw6v8qXwUbZa2u3_y4Ud3j3LIHzwDGedZGqUrBfzQ5uPWz8NmfJpec71VF-wsI5Hv8Znw/s320/tn_June+Jam.JPG" alt="" id="BLOGGER_PHOTO_ID_5074281153880043906" border="0" /></a>DH is the sound man for a Christian band called Piercing The Darkness. This past Friday evening they played for an event called JUNE JAM at an amphitheatre .... an out door concert in the middle of the forest. I thought it would be an awesome place for a music video with the lush greenery around.<br /><br />City Wide Garage Sales were also this weekend in our town. I picked up this unique, brand new microwave cooking dish made by Tupperware. All of it's attachments (sold separately) and a<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHELkdJXECle_k5Tj9jkw2GI0ucHTy__C6e76ayNBveNJTIl83fE3OuXM3-B5ZhY53tv8MiibWhPB4QYcTG84DmjneAfrZCwb3qhbWCpX6qSiGbt1yq-c4tW7Nw09simMzlNUK/s1600-h/tn_2007_0609pictures0020.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHELkdJXECle_k5Tj9jkw2GI0ucHTy__C6e76ayNBveNJTIl83fE3OuXM3-B5ZhY53tv8MiibWhPB4QYcTG84DmjneAfrZCwb3qhbWCpX6qSiGbt1yq-c4tW7Nw09simMzlNUK/s320/tn_2007_0609pictures0020.JPG" alt="" id="BLOGGER_PHOTO_ID_5074282717248139666" border="0" /></a> cookbook were included. Supposedly one can cook a three course meal (including pasta in the water) all at the same time. After looking at the cookbook a bit I'm pretty impressed with the possibilities. I hope to show something impressive after spending a whopping $10 on this gadget ... the receipt was in the bag and the whole set cost $70 ... this was in it's original wrapping unopened. The entertainment value of trying this out will surely will be worth my money, hopefully I even be able to tell you it was a real steal!<br /><br /><br /><span style="font-weight: bold;">GARDEN ...<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimydazwCSEkkkNBCQ0ONlLnDEWj6P7iga7Z3gqIcklAe_aJgu7P0Hv-t9iODci_08fj1u2t_sN9Kt0_XBTkaHqzp35LlHuf5d6fAOEfqE3eq9JFX9cWvfA6325Q-X-ej4elO7p/s1600-h/tn_2007_0609pictures0003.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimydazwCSEkkkNBCQ0ONlLnDEWj6P7iga7Z3gqIcklAe_aJgu7P0Hv-t9iODci_08fj1u2t_sN9Kt0_XBTkaHqzp35LlHuf5d6fAOEfqE3eq9JFX9cWvfA6325Q-X-ej4elO7p/s320/tn_2007_0609pictures0003.JPG" alt="" id="BLOGGER_PHOTO_ID_5074285324293288354" border="0" /></a><span>I have been harvesting spinach and edible pod peas, Sugar Anne type, they have a plump pod . I like these better than other types of edible pod peas (aka snow peas).<br /><br />To use these up I made a wrap using some thin sliced <span class="blsp-spelling-error" id="SPELLING_ERROR_1">seitan</span>, <span class="blsp-spelling-error" id="SPELLING_ERROR_2">herbed</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_3">tofutti</span> soy cream cheese and thin slices tomato (purchased from the market not local) along side of the baked beans and peas. The peas were raw and fresh picked form the garden, I love the way they taste without dressing. I also made a <span class="blsp-spelling-error" id="SPELLING_ERROR_4">schzeuan</span> veggie stir fry. I didn't want to wait the 45 minutes to make brown rice so I served this over a microwaved red potato. </span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFj5IGsqa6EuV-YM819Re6WQdcmHyGulRfh8XfoqbJJfzQ3YGl46Q0Q8UO8JY58AFeNewWTnBFL6hjm75Qw7dvagdI_eUiLSogd83L8KCGoI2IsyycK9ra0LPal4drK_5tEd56/s1600-h/tn_2007_0609pictures0019.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFj5IGsqa6EuV-YM819Re6WQdcmHyGulRfh8XfoqbJJfzQ3YGl46Q0Q8UO8JY58AFeNewWTnBFL6hjm75Qw7dvagdI_eUiLSogd83L8KCGoI2IsyycK9ra0LPal4drK_5tEd56/s320/tn_2007_0609pictures0019.JPG" alt="" id="BLOGGER_PHOTO_ID_5074285942768578994" border="0" /></a><span>My stir fry consists of carrots, mushrooms, purple cabbage, onion, garlic, and a homemade <span class="blsp-spelling-error" id="SPELLING_ERROR_5">schzeuan</span> sauce. I finished this meal with a fruit smoothie and was very satisfied.<br /><br />I have been drinking a lot of iced herbal fruity teas from celestial seasoning. My favorite is the peach, but black cherry and raspberry are good too.<br /></span><br /><br />In the mood to bake again, I also made some whole grain (white wheat) bread dough with wheat <span class="blsp-spelling-corrected" id="SPELLING_ERROR_6">Bulgar</span> and sunflower seeds added. <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCH0eJLWjo_iWw36LZzpxsrI7vCXD5cTQzd8Amccf5nC3vFEwkKzxkISMawyxJ9Gl9fWY68aZG5e0Hvu7osi0JJFYpBuhcgF6V-jrx55DZvTRZ4ET-v5wG0tN1d_Cqq9L2yNEb/s1600-h/tn_Bread+and+cinn+rolls.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCH0eJLWjo_iWw36LZzpxsrI7vCXD5cTQzd8Amccf5nC3vFEwkKzxkISMawyxJ9Gl9fWY68aZG5e0Hvu7osi0JJFYpBuhcgF6V-jrx55DZvTRZ4ET-v5wG0tN1d_Cqq9L2yNEb/s320/tn_Bread+and+cinn+rolls.JPG" alt="" id="BLOGGER_PHOTO_ID_5074287029395304898" border="0" /></a>The last bit of dough was formed into cinnamon rolls starring chocolate chips. This time I chose to bake the rolls in muffin cups, they turned out well .... err, so I heard I actually didn't get one of these.<br /><br />LAST MY FAVORITE ....<br /><br />My herb garden. This is how it looks a week ago, but I have several seeds planted that are just beginning to break through the ground right now. <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2AQ6en_TVsc7-Sv3vcwNgHsBPIWSe3HGVMnzqS-BD3UOfx2Gkze708gmpsP-ohptZyOCU8akf0U5PKI-ituki6Nn1tuvpCYkPRqhRJek7pSdcmhD6Ji9Vq6d7uHVou8i9otp9/s1600-h/tn_2007_0601+herb+garden.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2AQ6en_TVsc7-Sv3vcwNgHsBPIWSe3HGVMnzqS-BD3UOfx2Gkze708gmpsP-ohptZyOCU8akf0U5PKI-ituki6Nn1tuvpCYkPRqhRJek7pSdcmhD6Ji9Vq6d7uHVou8i9otp9/s320/tn_2007_0601+herb+garden.JPG" alt="" id="BLOGGER_PHOTO_ID_5074288128906932690" border="0" /></a>I have dill, thyme, Italian basil, chives, rosemary, radish, sunflowers (these will get big so I will only allow 2 but mainly for looks), English breakfast radish, and an early girl tomato plant because I had one left over and didn't want to waste it.<br /><br />I love this time of year. I hope everyone is enjoying it. We have not yet hit high temperatures. It has been getting into the 70's by day and down to the 50's at night.Dorihttp://www.blogger.com/profile/16001818777096357255noreply@blogger.com22tag:blogger.com,1999:blog-24249451.post-8433477688059288122007-06-01T20:06:00.000-05:002007-06-02T16:20:29.110-05:00Camping, Pets, and Food (oh my)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrWUrN8vZsmB-FSrUTqQZk6dVc3LyqN_HcKWIp6xv0hsYxIrCbm5Fbfptnx0qRz9Pmx6XRP07AoybrgAttKa24gQfEfTSgRU5Ad7hxFsHELD2cpLcJWTdZK37gBkXO4x7XCVDB/s1600-h/tn_2007_0601pictures0027.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrWUrN8vZsmB-FSrUTqQZk6dVc3LyqN_HcKWIp6xv0hsYxIrCbm5Fbfptnx0qRz9Pmx6XRP07AoybrgAttKa24gQfEfTSgRU5Ad7hxFsHELD2cpLcJWTdZK37gBkXO4x7XCVDB/s320/tn_2007_0601pictures0027.JPG" alt="" id="BLOGGER_PHOTO_ID_5071302694251120642" border="0" /></a><br />We are back from our three day camping vacation. We "rough it" in the wilderness with nothing but our tents, air mattresses, propane cook stove, port-a-potty, battery operated <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">DVD</span> player, modern shower houses, firewood and mother nature. I did leave the laptop computer at home :). We drove approximately 2 hours to get to <a href="http://www.lakerathbunia.com/"><span class="blsp-spelling-error" id="SPELLING_ERROR_1">RATHBUN</span> LAKE</a> on Friday night and spent the evening setting up, starting the fire, and having a snack before watching Pirates of the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">Caribbean</span> 2 <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">DVD</span>.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZY4LghgR4WAckiKxM3d_CuMocZb0pDIAw4P__zR3hfzxokchccrML-ohz4zoCQweS-COcReiT0TMb-HRuyjOJdA4PE3NHmii_NRs8PsJtg0dPphyVzU9fPDtj-DYx3B6sJMM6/s1600-h/tn_2007_0601pictures0026.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZY4LghgR4WAckiKxM3d_CuMocZb0pDIAw4P__zR3hfzxokchccrML-ohz4zoCQweS-COcReiT0TMb-HRuyjOJdA4PE3NHmii_NRs8PsJtg0dPphyVzU9fPDtj-DYx3B6sJMM6/s320/tn_2007_0601pictures0026.JPG" alt="" id="BLOGGER_PHOTO_ID_5071303097978046482" border="0" /></a><br />Saturday morning we woke up and it was raining ... most of the morning and again in the middle of the afternoon. We were not "water proofed" in our cozy eating area yet (we realized) and were in no mood to cook or eat breakfast outside so we took a 15 mile trip into town. I brought along a box of <span class="blsp-spelling-error" id="SPELLING_ERROR_4">KASHI</span> organic promise Autumn Wheat cereal and small <span class="blsp-spelling-error" id="SPELLING_ERROR_5">asceptic</span> (refrigeration not needed) box of <span class="blsp-spelling-corrected" id="SPELLING_ERROR_6">soy milk</span> with a pkg of raisins and ate inside with others at a not vegan friendly restaurant - the coffee was good. :) I did not expect to find much to eat in this area other than the local Hy-Store (a mid west chain grocery store) where I could get the soy milk, some smart dogs, etc in the organic refrigerated vegetable section. <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD1i6D1xlpAv9Cm1sVwwJqF41t6D26UVPV6aMyx6JqJ3ctoeJeHqZvq6VHNmtgP_w_bi1OY9zV5h9FJW7sQg-oh1yI1uhNsXCTAOS93WgjDm32FUVZRSesgf0iTDzU8o97MCAg/s1600-h/tn_2007_0601pictures0031.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD1i6D1xlpAv9Cm1sVwwJqF41t6D26UVPV6aMyx6JqJ3ctoeJeHqZvq6VHNmtgP_w_bi1OY9zV5h9FJW7sQg-oh1yI1uhNsXCTAOS93WgjDm32FUVZRSesgf0iTDzU8o97MCAg/s320/tn_2007_0601pictures0031.JPG" alt="" id="BLOGGER_PHOTO_ID_5071303523179808802" border="0" /></a>While there we decided to shop a couple of stores for "stuff" and purchased a Dora the Explorer cloth key holder type necklace to hold my room keys, a mini twist out pen to sign passes, and some lemon pepper. We were having a good time with the kids so we splurged on toys and a couple of stuffed monkeys that screeched like two girls in a tent having a grand time thinking about all sorts of scary things.<br /><br />For lunch the rain had stopped long enough for DH and I to extend our canopy covering with a tarp over the picnic table so that we could have a dry place to sit if the rain continued. I ate guiltless gourmet corn chips with salsa, a vegan <span class="blsp-spelling-error" id="SPELLING_ERROR_7">genisoy</span> protein bar, and washed it down with some cold herbal "sun" tea before heading into another town the opposite direction 25 miles away. My son's girlfriend camped with us this weekend and on Saturday we had to make arrangements for my daughter to see her favorite beau for a few hours. While Melissa was off with her guy friend I went with my son and his girl friend to an antique store, watched <span class="blsp-spelling-error" id="SPELLING_ERROR_8">Shrek</span> 3 in <a href="http://www.albiachamber.org/">this town's</a> one screen Victorian style opera house, and checked out various restaurants looking for some vegan friendly options for supper. We found one that served pasta with a vegan garden veg mushroom pasta sauce, vegan <span class="blsp-spelling-corrected" id="SPELLING_ERROR_9">Parmesan</span> style cheese (on hand due to a request by other customers), a nice very veggie green salad with Newman's own balsamic <span class="blsp-spelling-corrected" id="SPELLING_ERROR_10">vinaigrette</span>, and a piece of strawberry rhubarb pie (crust made with <span class="blsp-spelling-corrected" id="SPELLING_ERROR_11">Crisco</span> which is vegan). I was pleased that they were familiar with my request (I'm not the only one in the rural part of a rural <span class="blsp-spelling-corrected" id="SPELLING_ERROR_12">Midwestern</span> state who eats "funny") and when I started asking questions the waitress knew what I was after and could tell me options.<br /><br />When I asked for the ingredients to the pasta sauce, she replied with ,"Will the recipe work?" Awesome I said. I write it here for blog land to see also, I really enjoyed this meal! The recipe was a print off from cook.com recipe search. I left an excellent tip and they have no "trade secrets" going on here, just a simple desire to please a customer (SCORE!).<br /><br /><span style="font-weight: bold;">MEATLESS SPAGHETTI SAUCE</span><br />4 Tbsp olive oil<br />2 cups chopped onion<br />2 cloves garlic, chopped<br />1/4 cup chopped green pepper<br />1/2 cup shredded carrots<br />28 oz can diced tomatoes, juice and all<br />1/2 tsp salt<br />1/4 tsp pepper<br />1 jar garden veg style <span class="blsp-spelling-error" id="SPELLING_ERROR_13">Ragu</span><br />1 tsp oregano<br />1 tsp basil<br />Fry first 5 ingredients until golden. Add remaining ingredients and simmer an hour, serve over spaghetti. Add a second jar of <span class="blsp-spelling-error" id="SPELLING_ERROR_14">Ragu</span> to leftover sauce to make another meal.<br /><br />At supper, I had a strange sensation that my kids were growing up when my daughters friend<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIKlOe45tB3yWac7yUmx1EscgvSEdlTgBhyphenhyphenduIUZRpP3fDFrI6-YMf355a_kJYP-DLoq5dv_466Y9bFzx_oO6YOcsSJHWIajfkduhv4uT6_WvKHCy4kRM7iYWWJi-F5fx8Ajb8/s1600-h/tn_2007_0601pictures0032.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIKlOe45tB3yWac7yUmx1EscgvSEdlTgBhyphenhyphenduIUZRpP3fDFrI6-YMf355a_kJYP-DLoq5dv_466Y9bFzx_oO6YOcsSJHWIajfkduhv4uT6_WvKHCy4kRM7iYWWJi-F5fx8Ajb8/s320/tn_2007_0601pictures0032.JPG" alt="" id="BLOGGER_PHOTO_ID_5071304176014837810" border="0" /></a> paid her bill, my son paid his and his girl friends bill and I paid my own ... wow I thought to myself is this what it feels like to watch my babes grow up?! Last night I was checking out their my space pages and I see my sons new name is "I love K***" and her new name became "I Love My Matt!" I also see my daughters young man friend is seeking out what he wants to be when he grows up so he can earn enough money to provide for a place to live one day for his future wife (hopefully my daughters name). After a moment of breathless silence, I realized I liked the thought of more in my family. I do like these extra kids around me ... my babes are growing into fine people. Part of me wants to resist and cling to the old and familiar and part of me yearns to see what's next.<br /><br />Sunday was all that we hoped for! Sunshine, sights, boats, camping food, water. The swimming areas were closed due to high water, but the kids found a way to play anyways, although in the water they were obedient and did not swim (I didn't ask then to define the word swim though). My absolute favorite new food from this weekend. Dave sliced some red potatoes into 1/3 inch round slices, dipped them in olive oil, sprinkled with lemon pepper, and grilled them until cooked and had beautiful grill lines. I ate these with grilled cabbage (made in foil) mixed with some natures seasoning, a little ketchup, and a couple of ice cubes with a sliced up vegan Yves <span class="blsp-spelling-corrected" id="SPELLING_ERROR_15">Italian</span> sausage link as well as a little vegetarian baked beans. I also enjoyed that I had some <span class="blsp-spelling-error" id="SPELLING_ERROR_16">DREENA</span> COOKIES to snack on throughout the weekend along with gala apples.<br /><br />Monday we packed up in a light rain and had to set up at home again for everything to dry out. Although DH said that it is less work without the kids, I agree, we had a great time together and it was worth the work. Matt is home for the summer now, <span class="blsp-spelling-error" id="SPELLING_ERROR_17">sis's</span> school is out and today was my last day also - <span class="blsp-spelling-error" id="SPELLING_ERROR_18">meowza</span> summer is really here now. DD and I were able to stop at the farmer's market today and my favorite vendor had wonderful flowers just as I hoped. She picked this bouquet which has a beautiful fox glove in it.<br /><br /><span style="font-weight: bold;">MORE NEWS ...</span><br />While we were camping I must have been feeling those mothering hormones rise again because we saw a dog that looked a lot like our old previous faithful named PUP at the marina. We all could not resist scratching his sides and telling him what a beautiful dog he was. Later in the day the marina manager found us and said we had been reported loving up a puppy. <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtb1e0V_nz3po-mE75kdILOmZUDhuJDPaetiafZuqC3DN4jIuGtgaJ7lKohgqXALWuV5QuOe7g0x16pdkrkUja23OH7m0JgOAa3Gp6wGSQOTxsFEejHZysPrw7SUMcYjt54vkp/s1600-h/tn_2007_0601pictures0036.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtb1e0V_nz3po-mE75kdILOmZUDhuJDPaetiafZuqC3DN4jIuGtgaJ7lKohgqXALWuV5QuOe7g0x16pdkrkUja23OH7m0JgOAa3Gp6wGSQOTxsFEejHZysPrw7SUMcYjt54vkp/s320/tn_2007_0601pictures0036.JPG" alt="" id="BLOGGER_PHOTO_ID_5071304463777646658" border="0" /></a>She wanted us to know that the puppy was a stray that someone dumped last week, she had been caring for it a few days hoping someone would come by and claim it, but as skinny as he was .... he's definitely a stray. Well, longer story short the poor stray puppy is now RICKY and joins our other loved one LUCY at home with us now. Ricky is maybe 4 months old and goes in for neutering this coming Wednesday. We are filled up now with two dogs and two cats now. Fortunately we live on an acreage and can handle this. Ricky's story is having a happy ending .... many <span class="blsp-spelling-error" id="SPELLING_ERROR_19">stray's</span> and breeder "dumps" do not.<br /><br /><div style="text-align: center;"><span style="font-style: italic;">I encourage everyone to check out their local animal rescue shelter, </span> <span style="font-style: italic;">many great "best friends" are waiting to give you much love. </span><br /></div>Dorihttp://www.blogger.com/profile/16001818777096357255noreply@blogger.com21tag:blogger.com,1999:blog-24249451.post-71604682695180783472007-05-24T15:07:00.000-05:002007-06-01T07:58:13.202-05:00Meowza Summer is Near<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifNV2qFw0tSdQcf9zy59eUn4bguAvluu7_TCCD1tBgopoIJzHTtfvbPeEZ7Mv7Rs8AlNpXHt2_qMY6HVqxJZfPomVzb3VlggGi6bL81epcYfb1SDoDIfGvwJyfEFM78rVk5nPw/s1600-h/flower+bike.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifNV2qFw0tSdQcf9zy59eUn4bguAvluu7_TCCD1tBgopoIJzHTtfvbPeEZ7Mv7Rs8AlNpXHt2_qMY6HVqxJZfPomVzb3VlggGi6bL81epcYfb1SDoDIfGvwJyfEFM78rVk5nPw/s320/flower+bike.JPG" alt="" id="BLOGGER_PHOTO_ID_5067957034986620882" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9B5HPGVyCvBk2ytUirUysLWy-ia8X2SFFroZ1WODq00kP04-ne1I-_D6nuTcL2meIOHAV8JQaMGqH5Tpd7gNHWfE84nUuU2ph9BiO37_T9Wn0aEP2qlkjeLoUI21SwF9n_15N/s1600-h/tn_sophie.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9B5HPGVyCvBk2ytUirUysLWy-ia8X2SFFroZ1WODq00kP04-ne1I-_D6nuTcL2meIOHAV8JQaMGqH5Tpd7gNHWfE84nUuU2ph9BiO37_T9Wn0aEP2qlkjeLoUI21SwF9n_15N/s320/tn_sophie.JPG" alt="" id="BLOGGER_PHOTO_ID_5067232383809472322" border="0" /></a>Meowza summer is near, check out my mother's day goods (a snapdragon and cauliflower plants) above and Sophie all curled up in the garden produce basket I just brought in anticipation of fresh garden goods, but I still have a wait. Around June 15th I can begin to harvest a little spinach and then other stuff after that. It is funny to watch how the cats seem to love little boxes to curl up in. Sophie is the adoptable cat we are still fostering. She's a good cat so I don't mind, however she stalks me... really. Whenever I go into a room she waits outside the door for me to come out, when i reach down to pet her she scampers off like I shouldn't be noticing she is there. I gave her a rude awakening with this picture but it didn't seem to bother her much because she laid her head back down and continued about her very im-paw-tant business.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTv2eFiPO9nHrL1xfIchxjQ76bapHG6izbTt9KiVDAl92o0WkPKcXGw7GG3ZRg0hI4Wxqg1-fSPW3XbSEIJZ4PKVLBqZOqBf9pgEpjvpGta_bMqmKNCzf0MCDZeoV9ZZZ62vxQ/s1600-h/cooked+o%27+greatness.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTv2eFiPO9nHrL1xfIchxjQ76bapHG6izbTt9KiVDAl92o0WkPKcXGw7GG3ZRg0hI4Wxqg1-fSPW3XbSEIJZ4PKVLBqZOqBf9pgEpjvpGta_bMqmKNCzf0MCDZeoV9ZZZ62vxQ/s320/cooked+o%27+greatness.JPG" alt="" id="BLOGGER_PHOTO_ID_5067234234940376930" border="0" /></a><br /><div style="text-align: center;">Some great smells were coming from the kitchen! I think the one I liked the most came from the seitan o' greatness I have been wanting to try for so long. The recipe was doubled and made one "regular" size and one in quarter logs. The large one was sliced on the mandolin for sandwiches and the smaller logs were cut into "seiteroni" slices - yum! Being no virgin to seitan, I thought it was tough and dense baked liked this, but with the right knife it can be cut really thin which makes it kind of like commercial vegan pepperoni, but a little dry. The mandolin slices remind me of dried beef. I was thinking that the crock pot might work here also instead of running the oven for 90 minutes in hotter months. I like the smaller rolls best and here is my favorite thing that I did with them. <span style="font-weight: bold;">GRILLED PIZZA</span><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy9vLIovKyhY_2CZLxr1MRsN1YGUfI13JbE6nh2wWv6oYE3_ScPJ7AIO0VyOt_0vsk-sBm2I3SUfb80VEoOjR4xnV6AZb2HMpGQZO-5PLABUZ-mjWeN7hsh4nMljfEusw_PSmN/s1600-h/tn_grill+pizza+crust.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy9vLIovKyhY_2CZLxr1MRsN1YGUfI13JbE6nh2wWv6oYE3_ScPJ7AIO0VyOt_0vsk-sBm2I3SUfb80VEoOjR4xnV6AZb2HMpGQZO-5PLABUZ-mjWeN7hsh4nMljfEusw_PSmN/s320/tn_grill+pizza+crust.JPG" alt="" id="BLOGGER_PHOTO_ID_5067974979359983586" border="0" /></a>I was inspired by a journey through blog land one day reading blogs all over the place following a link here and link there.... I don't even remember where I was when I received the inspiration. Anyways when I received it I knew that I needed to try this. We are going camping for three nights this weekend and I wanted to know that this could actually work... it did!<br /><br />UPDATE: <a href="http://veganventures.blogspot.com/">KATE 'S</a> vegan ventures BLOG gave me this inspiration (<a href="http://veganventures.blogspot.com/2006/06/grilled-pizza.html">recipe here</a>). She also has a great mini cookbook.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitoCr45r85qcWtanGoNRomr7WoGq48NKYCCPjf487KpNowi-DZr-4GMQTjKvclv480EWkMKE9gKHqOwPlRr6eFGXuUwU9fjqmFb6Jdjl4kGA-oxdHrw4ZBVrc0EVVROCu9OqH_/s1600-h/tn_grill+pizza.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitoCr45r85qcWtanGoNRomr7WoGq48NKYCCPjf487KpNowi-DZr-4GMQTjKvclv480EWkMKE9gKHqOwPlRr6eFGXuUwU9fjqmFb6Jdjl4kGA-oxdHrw4ZBVrc0EVVROCu9OqH_/s320/tn_grill+pizza.JPG" alt="" id="BLOGGER_PHOTO_ID_5067975116798937074" border="0" /></a><br />The pizza I made was super unique with white bean hummus, seit-a-roni slices, pickled beets, grilled onion and chopped green pepper. Despite unique, although nothing I would "write home" about, it was satisfying and vegan. I was out of everything tomato for a sauce and had little choice for toppings.<br /><br />Basically pizza crust recipes are the same, in grilled pizza cook the crust for 3 minutes, flip and cook 30 seconds more. Next add toppings and cook again until cheese melts, I had no cheese or cheeze for that matter so I cooked until it appeared to be evenly hot (about 3 minutes).<br /><br /><span style="font-weight: bold;">GARDEN REPORT</span>:<br />Spinach is up and will the first to harvest, corn is peeking through the ground, I have been doing ALOT of weeding, and yukon gold potatoes are looking good. The cauliflower and broccoli plants finally got big enough that the rabbits seem no longer interested. A gardener friend told me that she put plastic cartons over hers until they were 6-8 inches tall, at that height they aren't as tasty to the bunnies. The only problem with this is that I don't get plastic cartons on a regular basis because I do not buy dairy milk. I have also been working on beautifying my front walkway (and my aching back is proof) with petunias, glads, allyssum, and morning glories. The herb box is doing well too: marjora, dill, and chives came back from last year and is doing wonderful. I started rosemary, basil and parsley from seed and then transplanted a few of the healthiest looking plants. I started them in organic growing mix from our local lawn and garden store. I have tried cheap potting soil before, but there is a science to starting new plants stuff and it does not work well.<br /><br />I have also been keeping a written journal of our garden layout / location of plants since 2003. Once reason I do this is because I rotate crops yearly to keep them moving so they do not get planted in the same place two years in a row. I learned that I should not plant root vegetables where cabbage family plants has grown for three years or they will get a bunch of dirty pinholes due to a bug that likes the cabbage plant and manages to have an effect for at least two years. Also moving the plants each year helps to keep pests that like a certain plant "guessing" and infestations are kept as minimal as possible.Dorihttp://www.blogger.com/profile/16001818777096357255noreply@blogger.com12tag:blogger.com,1999:blog-24249451.post-6222856441503635452007-05-15T19:33:00.000-05:002007-05-15T20:02:41.611-05:00Falafel everyway you possibly can and homemade pizza<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz9K_i3IeDOAU13ufqLg-l1hqh6wwlWoAfdNLt2FlS1Z3cZy5jaE8MuyzDaTQPLnC43jyC0zJ2LLDOzO-eKUk_phkkE7TSGV5CEDjjasd76oQ5wsfvsDF1qJj49vEk2XvVL2hY/s1600-h/tn_Lucy+w+paw.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz9K_i3IeDOAU13ufqLg-l1hqh6wwlWoAfdNLt2FlS1Z3cZy5jaE8MuyzDaTQPLnC43jyC0zJ2LLDOzO-eKUk_phkkE7TSGV5CEDjjasd76oQ5wsfvsDF1qJj49vEk2XvVL2hY/s320/tn_Lucy+w+paw.JPG" alt="" id="BLOGGER_PHOTO_ID_5063793387201947202" border="0" /></a>Hi Blog World. Remember my picture back in November? I am Lucy, the dog in this "bakehouse" household. I have several interests and yoga is one of them. In this pose I lie on my back with feet in the air, however one paw sticks in my mouth just like you see here. I find this pose to be very relaxing because I will stay like this for more than 15 minutes. This lady here is trying to get me to chase rabbits out of her garden, but that's really not my style ... they remind me of cats and cats are my friends. <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw3Um6dWRMKzM5peKzC-m2R1Gkt6lw1wyGNN6ABQLIFgCMaXzPiD9Cpga-YGxSfgaEHcE-cEwguSwlyfPIVrd05Gf8FeHO7Uc2rWGCXFgUoVyg8NrVGJ5pjxUnYWsXxpHn4YTE/s1600-h/tn_falafel+meal.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw3Um6dWRMKzM5peKzC-m2R1Gkt6lw1wyGNN6ABQLIFgCMaXzPiD9Cpga-YGxSfgaEHcE-cEwguSwlyfPIVrd05Gf8FeHO7Uc2rWGCXFgUoVyg8NrVGJ5pjxUnYWsXxpHn4YTE/s320/tn_falafel+meal.JPG" alt="" id="BLOGGER_PHOTO_ID_5063796844650620498" border="0" /></a><br /><br />The owner of this blog asked me to share some of the food they have been cooking this week. I said sure, but I have to tell you that I am a little disappointed that she did not make any cookies or muffins this week ... I love those! So, to hold true to what I said I would do I present Dreena's (Vive Le Vegan) lightened up Falafel. The meal includes a cuke tomato salad (same cookbook), sliced cukes, onions, red pepper, lettuce and black olives. She put a bit of pineapple on the side and the cup holds some of Dreena's <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrv-HQEnt8J8oV38ZBbS7xGe-MQ69EDbZTSi9xWbbZUfG9wH4McaqpzbhivI7OLutUaOdD4rI6yp_jOdsPGmG-xpvYNvUSDWcbiSfxKYZyB94tSBq1ojyquK6dV_gkJGVpKLoK/s1600-h/tn_falafel+pizza.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrv-HQEnt8J8oV38ZBbS7xGe-MQ69EDbZTSi9xWbbZUfG9wH4McaqpzbhivI7OLutUaOdD4rI6yp_jOdsPGmG-xpvYNvUSDWcbiSfxKYZyB94tSBq1ojyquK6dV_gkJGVpKLoK/s320/tn_falafel+pizza.JPG" alt="" id="BLOGGER_PHOTO_ID_5063808939278526050" border="0" /></a>tahini dressing. I didn't like it.... well, maybe with a bit of jelly I would have scarfed that pita down.<br /><br />The leftovers: She just kept going and going with this stuff, reminded me of the energizer bunny and if I told her that she probably would have wanted me to chase that also. Anyways, the falafel pizza, she took the mix and spread it on a pizza, baked it until she was happy with the looks of it and then topped it with<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBWi4x4DEAFhVkDCvwHm9uni105GLQ17k5kqvEaWU5u9OUKA1lDbwvAoMHkWRQ3r-c2nPMNcoS4727xyhkOByfa83okSqMzxhkBXlRWxQ_Flf67Xk3nB8o93gAfydOQ3rEA3FU/s1600-h/tn_falafel+salad.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBWi4x4DEAFhVkDCvwHm9uni105GLQ17k5kqvEaWU5u9OUKA1lDbwvAoMHkWRQ3r-c2nPMNcoS4727xyhkOByfa83okSqMzxhkBXlRWxQ_Flf67Xk3nB8o93gAfydOQ3rEA3FU/s320/tn_falafel+salad.JPG" alt="" id="BLOGGER_PHOTO_ID_5063814063174510194" border="0" /></a> chopped red pepper, tomato, black olive and drizzled with more of the dressing. She liked it well enough, but I think it would have been better with a dab of sugary frosting!<br /><br />One would think that this would be enough, but we are talking about the queen of leftovers here. Why not a little more Greek delight for lunch.... yuck from me. That is the cuke and tomato salad in the baggie, gotta keep it separate or the lettuce will wilt. Again, more of the tahini dressing in the cup. I think she really likes the dressing, it's been three meals and she still says, "mmmm!"<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEedt-JDgj0TqDZfhGmQGlgz4FhYolpj50Ev_3TlbsPiFbw-P5nkcjb4JVs-bshA2lG7EpoAjflnuycjBuDqhg2Uont_LwtrFCj8rSrnzJrkU6YDNFU1wpCoZZrt3A0Aol1O33/s1600-h/tn_veg+pizza.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEedt-JDgj0TqDZfhGmQGlgz4FhYolpj50Ev_3TlbsPiFbw-P5nkcjb4JVs-bshA2lG7EpoAjflnuycjBuDqhg2Uont_LwtrFCj8rSrnzJrkU6YDNFU1wpCoZZrt3A0Aol1O33/s320/tn_veg+pizza.JPG" alt="" id="BLOGGER_PHOTO_ID_5063814887808231042" border="0" /></a>Last item she wanted me to show ... her very vegan pizza on a whole wheat crust. It contains mushrooms, black olives, broccoli, red pepper, and sauerkraut. She made this during a demonstration for a class..... they were eating within the hour! Impressive huh! She told the class that the more cooking skills you have the less convenience you must pay for. She made 3 very large pizza's and a pan of cinnamon rolls (16 of them) for $8.15. The superintendent happened to come in while they were eating so they shared the food, she was impressed and asked Mrs. Master for the recipe so she could make it at home with her kids. Personally, just the cinnamon rolls would have kept me wagging my tail at her for several days but I didn't get any because she said the class gobbled them down. Imagine that, I guess she just likes them best. :(<br /><br /><span style="font-weight: bold;">BASIC PIZZA DOUGH RECIPE:</span><br />1 tsp granulated sugar<br />1 cup warm water<br />1 pkg (1 oz) active dry yeast (check date to make sure it is not expired)<br />1 Tbsp olive oil<br />3 cups White whole wheat (Wheat Montana Prairie Gold) flour<br />1 tsp salt<br />*cornmeal<br />1. In a small container, mix sugar with water.<br />2. Add yeast to sugar mixture and stir to dissolve.<br />3 Pour yeast mixture into a large mixing bowl; add oil.<br />4. In a large bowl, mix flour and salt.<br />5. Add one cup flour to yeast mixture, mix with a mixing spoon.<br />6. Slowly add more flour; mix.<br />7. Keep adding flour until dough is stiff enough to form a ball. Do not add to much flour; save some for kneading dough.<br />8. Turn the dough onto a floured surface; knead dough for 8 - 10 minutes, or until smooth and elastic.<br />9. Cover; let dough rest for 10 - 15 minutes.<br />10. Divide dough in half or quarters to make 2 - 4 pizzas.<br />11. Place each dough piece on oil sprayed pizza pans or baking sheets. *I sprinkle the sheets with a bit of corn meal also to keep it from sticking.<br />12. Roll each piece into desired shape.<br />13. Pierce dough with a fork and let it rest for 5 - 10 minutes.<br />14. You are now ready to top your pizzas.<br /><br /><span style="font-weight: bold;">TO FINISH THE PIZZA:</span><br />Yield: 4 servings<br />1 recipe prepared basic pizza dough<br />2 Tbsp olive oil<br />1 cup quick pizza sauce<br />2 cups mozzarella, provolone, or vegan option cheese (optional)<br />1 - 1 1/2 cups pizza toppings<br />1. Preheat oven to 450 degrees.<br />2. Brush olive oil on top of each dough shape (if desired) and cover with pizza sauce.<br />3. Sprinkle evenly with cheese (if desired, I skip this part).<br />4. Top with pizza toppings such as fresh tomato, bell peppers, chopped onions, sliced mushrooms, olives, pineapple, black or green olives, sauerkraut.<br />5. Bake for 8 - 10 minutes, or until dough is lightly browned around the edges.<br />6. Serve immediately.<br /><br /><span style="font-weight: bold;">PIZZA SAUCE FROM SCRATCH</span>:<br />Yield: 1 cup<br />1 can (8 oz) tomato sauce<br />1/4 cup tomato paste<br />1 tsp Italian seasoning<br />1/4 tsp Garlic powder<br />1 pinch sugar<br />1. In a medium bowl, combine tomato sauce and tomato paste until blended.<br />2. Stir in Italian seasoning, garlic and sugarDorihttp://www.blogger.com/profile/16001818777096357255noreply@blogger.com25tag:blogger.com,1999:blog-24249451.post-28182174389100907192007-05-09T18:17:00.000-05:002007-05-09T19:19:31.426-05:00Wild Mushrooms and Rhubarb<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivNBYTnMdZnxGKCjyzYavmP2IR_CohNXSmBH9Q5KncvxPV_vl4CSCpRhT6ToPwhtNQXtBYPOt4Uf8nQLVJwV2QfoGOUTjDt7q9WO5Ly42Ds0lvyzKfN1M85kuOlo9cYc8dYQA2/s1600-h/tn_mushroon+barley+risotto.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivNBYTnMdZnxGKCjyzYavmP2IR_CohNXSmBH9Q5KncvxPV_vl4CSCpRhT6ToPwhtNQXtBYPOt4Uf8nQLVJwV2QfoGOUTjDt7q9WO5Ly42Ds0lvyzKfN1M85kuOlo9cYc8dYQA2/s320/tn_mushroon+barley+risotto.JPG" alt="" id="BLOGGER_PHOTO_ID_5062706099051095474" border="0" /></a><span style="font-weight: bold;">WILD MUSHROOMS</span><br />DH loves to wander the woods when the temps begin to raise and the days get a little steamy. He has his secret spots, but I cannot tell because mushroom hunters do not tell where their treasures are found. However, this mushroom hunter's wife will tell you what she did with the "loot". This picture is of a wonderful tasty and creamy wild mushroom barley risotto an idea I got from the Lorna Sass cookbook titled, "whole grains: everyday every<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX36r8NxdqtgGxEzvliUPkQSIzPM8aPN3PTjeH09-hPlORK6KJRVTgJ-YSYs4nvrhH4lN0JqZhU6JTx3_tvZW_5I1vDDg5rdpLqQVRojsJgu3a9VFbjz-HNK1b52QVQdbmouBY/s1600-h/tn_rice+with+mushrooms+and+gravy.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX36r8NxdqtgGxEzvliUPkQSIzPM8aPN3PTjeH09-hPlORK6KJRVTgJ-YSYs4nvrhH4lN0JqZhU6JTx3_tvZW_5I1vDDg5rdpLqQVRojsJgu3a9VFbjz-HNK1b52QVQdbmouBY/s320/tn_rice+with+mushrooms+and+gravy.JPG" alt="" id="BLOGGER_PHOTO_ID_5062710157795190242" border="0" /></a> way". I am saving my version of this recipe in my seasonal family favorite recipe folder.<br /><br />VWAV: Isa also has a great recipe for Mushroom Gravy that I made, however it was the first time I ever used arrowroot powder and discovered it is not as stable as cornstarch. However the flavor and the meal I made with it, no disappointment here. This is a picture of a wild/brown rice combination topped with the mushroom gravy with a side of homegrown asparagus, and breaded mushroom. Bryanna Grogan has a wonderful seasoned breading mix in her Almost No Fat Cookbook.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkdoFibSEluHa68yhD5qlnqmKUS6Q2z43CcrBi0JO94iRzIUcWhwtGcvxexWcfSeuzZgktlJr2vKAegSAhiHmnD6awKfrgG34Pd35kAgTwscJlTiBz1o8rsF2jcZlIaIB23ABg/s1600-h/tn_mushroom+potstickers.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkdoFibSEluHa68yhD5qlnqmKUS6Q2z43CcrBi0JO94iRzIUcWhwtGcvxexWcfSeuzZgktlJr2vKAegSAhiHmnD6awKfrgG34Pd35kAgTwscJlTiBz1o8rsF2jcZlIaIB23ABg/s320/tn_mushroom+potstickers.JPG" alt="" id="BLOGGER_PHOTO_ID_5062710814925186546" border="0" /></a>As asparagus is beginning to come up in my garden, the pot stickers were the perfect recipe to use up the three stalks I harvested from my garden that day. I found a mushroom asparagus pot sticker recipe in a Light and Tasty Cooking magazine which allowed me to use up some the large mushroom harvest DH brought home the same day. Honestly, it was alot of work making the potstickers, but I<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq-CyYQfsP8fXF2eCB2Agv9zVrCU1gCFRW0uZDdqwA7GzAOP_Ot1IFSuviZZGwlnWWQPTcSQA2u3DF53QHDtAgKWrvk0aHJF13cZaqoNxLH8TkE-0nOBvfjpbaga-EMVrfvehb/s1600-h/tn_broccoli+rice+potstick+meal.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq-CyYQfsP8fXF2eCB2Agv9zVrCU1gCFRW0uZDdqwA7GzAOP_Ot1IFSuviZZGwlnWWQPTcSQA2u3DF53QHDtAgKWrvk0aHJF13cZaqoNxLH8TkE-0nOBvfjpbaga-EMVrfvehb/s320/tn_broccoli+rice+potstick+meal.JPG" alt="" id="BLOGGER_PHOTO_ID_5062708186405201346" border="0" /></a> made enough to freeze so I could have some on hand for a fast meal. It was worth the effort because I have discovered my family likes anything placed in a crispy little pocket that they can dip into a soy sauce type mixture. I love anything that the family will eat and allow me to use up the fresh produce that grows in our garden while it is still fresh. I froze the pot stickers uncooked on a sheet and them put them in a freezer bag ready to take out and bake at 425 F for 10 - 12 minutes.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTL8orM3oPAAU7gRVdyKDSI-HjUqH8XH9j7f9IjawCYKUBmddXTRcv8UIoIoZIGmFBZ4jgKmWH2MymgHbUG-URIN_KchxzttyDpiylC8HleyepiKaF5-d8TZHuylf6B9sHOcpH/s1600-h/tn_broccoli+mush+stirfry.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTL8orM3oPAAU7gRVdyKDSI-HjUqH8XH9j7f9IjawCYKUBmddXTRcv8UIoIoZIGmFBZ4jgKmWH2MymgHbUG-URIN_KchxzttyDpiylC8HleyepiKaF5-d8TZHuylf6B9sHOcpH/s320/tn_broccoli+mush+stirfry.JPG" alt="" id="BLOGGER_PHOTO_ID_5062714083395298818" border="0" /></a>To the right is a picture of our meal: broccoli mushroom stir fry, brown and wild rice mix, steamed green beans, and the pot stickers drizzled with a tasty sauce. The schezuan broccoli stir fry came from Bryanna Grogan's: 20 Minutes to Dinner Cook book. I subbed the soy strips called for in the original recipe for DH's fresh wild mushrooms ... the stir fry was much prettier than my meal plate shows so I'll put a close up of the stir fry to the left. It tasted wonderful; schezuan is my favorite!<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsX3jETiHjJx3X-5Cn0rZ50d1WRrMGmp16nnQ8dSlHhbd36gAP_aCkc2-ylqvJastbl1guO2nCNh4k7KFhyYJ3dYrsp1KnEEcjvi0Y36JDePJEVs36L-zkuMbfDYcBi7TJp1O5/s1600-h/tn_all+decorated+muffs.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsX3jETiHjJx3X-5Cn0rZ50d1WRrMGmp16nnQ8dSlHhbd36gAP_aCkc2-ylqvJastbl1guO2nCNh4k7KFhyYJ3dYrsp1KnEEcjvi0Y36JDePJEVs36L-zkuMbfDYcBi7TJp1O5/s320/tn_all+decorated+muffs.JPG" alt="" id="BLOGGER_PHOTO_ID_5062715165727057442" border="0" /></a><br /><br />To finish off the FRESH food meals I have been preparing I made muffins, another Bryanna recipe called <span style="font-size:130%;"><span style="font-weight: bold;"><br />Whole Wheat Cinnamon Rhubarb Muffins</span></span>.<br />I make most everything with stevia, so I will give you my version of these muffins.<br /><br />Wet Mix:<br />1/2 C smooth applesauce<br />1 1/2 C soymilk<br />3 Tbsp light tasting olive oil<br />1 T lemon juice<br />2 tsp vanilla<br />1/2 tsp Ener-G egg replacer<br />1 1/2 tsp KAL brand stevia<br /><br />Dry Mix:<br />2 1/2 cup whole wheat pastry flour<br />1 tsp baking powder<br />1 tsp baking soda<br />1/2 tsp salt<br /><br />Additional:<br />1 1/2 cup diced rhubarb, can be frozen (mine wasn't)<br /><br />Preheat the oven to 400 degrees F. Prepare muffin cups by greasing or spraying with pan spray (I use special unbleached parchment papers because I like low fat baking and do not want the muffins to stick to the paper and rip apart). Combine the wet mix in the blender or food processor. In a medium bowl combine the dry mix. Add the wet to the dry and stir briefly just to mix. Spoon evenly into the prepared muffin cups. Bake for 20 - 25 minutes. C Cool the pans on racks for 5 minutes, then carefully loosen the muffins with a table knife and turn them on their sides to cool a bit more before serving. These vegan muffins are quite tender when they are very hot, but they firm up with cooling.<br /><br /><div style="text-align: center;">Bryanna makes 18 muffins with this recipe, I made 11. I made a decorated tiramisu type muffin using Dreena's agar frosting, fresh strawberries, and a heart shaped candy. They were a pretty presentation to the end of our meal and for breakfast the next morning.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO1LF9ZAJwc_DVqppdC425H3iS1w9x4XJqQxViDLmGi-kKLDsQvTbSbfgl9evwM7MHmSUMo5YidhxLlZco8YcNgUY903diI6myjSexVoO4fjY7OsSXYbUNu1kb8yigK_d_Cp3F/s1600-h/tn_Dave+eating.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO1LF9ZAJwc_DVqppdC425H3iS1w9x4XJqQxViDLmGi-kKLDsQvTbSbfgl9evwM7MHmSUMo5YidhxLlZco8YcNgUY903diI6myjSexVoO4fjY7OsSXYbUNu1kb8yigK_d_Cp3F/s320/tn_Dave+eating.JPG" alt="" id="BLOGGER_PHOTO_ID_5062719593838339634" border="0" /></a>Satisfied? I think so.<br /></div>Dorihttp://www.blogger.com/profile/16001818777096357255noreply@blogger.com17tag:blogger.com,1999:blog-24249451.post-44437057744300276682007-04-30T17:26:00.000-05:002007-05-03T21:04:37.539-05:00Soup glorious soupI love this time of year! Today will reach almost 90 (60's at night), drop to a high of 71 by Thursday UPDATE: It is Thursday and it didn't reach 70: chilly, windy, with rain drizzle made it pretty chili and good soup weather again. I have heard the saying that if you don't like the weather we have this time of year, don't worry it will by greatly different tomorrow. This is normal for my location. Also, I have finally had the veggies, time, and motivation to try some soup from a couple of blogs I enjoy reading. I copied, pasted, and e-mailed the recipes to myself when I saw them and have kept them in my in box as new so that I would not forget I wanted to try them (hey, gotta remember somehow).<br /><br />The first recipe I made comes from Catherine at Albion Cooks. I noticed it was similar to a recipe I really liked called <a href="http://albioncooks.blogspot.com/search?q=+Spicy+Red+Lentil+Soup+with+Cilantro">"Give me strength" soup</a> that calls for split red lentils and cauliflower, yet a different take on it. I like this one very well also, I will make it again for sure...<br /><span style="font-size:100%;"><a href="http://albioncooks.blogspot.com/2007/01/red-lentil-soup.html"><b><span style="font-family:Times New Roman;"><span style="font-weight: bold;">Red Lentil Soup</span></span></b></a></span> (click the title for her original recipe)<br /><p class="EC_MsoNormal">Here is my take on the recipe ...<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOnkzqXZJXMdXFZA96eM8ELX0jUqnmXx1jd6ndB3SBbJRGnwFgpsWiuAbXOsFttKTpmI6RTyTMncoMItHGQE2NKEpu7JbJXGQv91rvL4ZvmOR9uwUbCJOQ3FAcgnnyDX6aQBYf/s1600-h/tn_Red+Lentil+Stew.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOnkzqXZJXMdXFZA96eM8ELX0jUqnmXx1jd6ndB3SBbJRGnwFgpsWiuAbXOsFttKTpmI6RTyTMncoMItHGQE2NKEpu7JbJXGQv91rvL4ZvmOR9uwUbCJOQ3FAcgnnyDX6aQBYf/s320/tn_Red+Lentil+Stew.JPG" alt="" id="BLOGGER_PHOTO_ID_5060511396532643106" border="0" /></a></p><p class="EC_MsoNormal">1 tbsp olive oil<br />1 small onion, chopped<br />4 carrots, cut into thin 3/4" - 1' fingers<br />1/2 cup minced green pepper<br />2 large cloves of garlic, minced<br />3 cups water plus 1 1/2 cubes <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Knoor</span> vegetarian vegetable bouillon<br />1/2 cup red lentils<br />1 tsp cumin<br />1 tsp curry powder<br />salt<br />1/4 tsp cayenne<br />1 tbsp tomato paste<br />1/2 tsp dried basil<br />1 tsp roasted sesame oil<br />1 cup cauliflower, cut into small <span class="blsp-spelling-error" id="SPELLING_ERROR_1">florettes</span><br />1 cup rinsed canned red beans</p><p class="EC_MsoNormal">Heat the oil in a large heavy-bottomed saucepan and <span class="EC_SpellE">saute</span> the onions for 3 minutes. Add the carrot and cook 2 additional minutes. Add the vegetable bouillon cubes, water and lentils, turn up the heat and bring to a boil. Turn down to a simmer and add the remaining ingredients. Simmer for 20 minutes, partially covered. <span class="EC_GramE">Salt.</span> If the broth is too thick for your liking, add additional water. Check seasoning. Serve.<br /></p> <p class="EC_MsoNormal">I made a mistake reading the recipe and actually ended up with only three cups of liquid added to the soup. The thicker soup made me feel like I was getting a heartier meal. I am eating the leftovers for lunch today along with an apple and a tablespoon of cashew butter to dip it in. Yum!</p> <p class="EC_MsoNormal">I also finally tried the <a style="font-weight: bold;" href="http://tofu-n-sproutz.blogspot.com/2007/01/quinoa-peanut-veggie-soup-from-africa.html"><span class="blsp-spelling-error" id="SPELLING_ERROR_2">Quinoa</span>-Peanut Veggie Soup</a> (from Africa) ... the one I tried came was posted by Odd Tofu Mom (the recipe name link will take you<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJG-QagLfd_qeF4BT7SDYhyIOMcni8au8lA5SxH7ssXzfxzX-2-bfyzJYAT3lgOvTO6uKBSCDM43NAGmzLKdrAyD7PNV77bdIBn7-bYT0AosMB5FCsuDlY0ZSfgCs-Mvpk0RrE/s1600-h/tn_Quinoa+Peanut+Soup.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJG-QagLfd_qeF4BT7SDYhyIOMcni8au8lA5SxH7ssXzfxzX-2-bfyzJYAT3lgOvTO6uKBSCDM43NAGmzLKdrAyD7PNV77bdIBn7-bYT0AosMB5FCsuDlY0ZSfgCs-Mvpk0RrE/s320/tn_Quinoa+Peanut+Soup.JPG" alt="" id="BLOGGER_PHOTO_ID_5060511770194797874" border="0" /></a> there). This is a bit spicy, but wonderfully different. I did not have access to fresh zucchini, so I subbed and added finely chopped green bell pepper... I thought that chopped cabbage could also be a good sub but I did not have any. I did use 1/2 tsp dried <span class="blsp-spelling-error" id="SPELLING_ERROR_3">jalepeno</span> peppers (purchased from the spice section) and left out the cayenne pepper called for. Although I am pretty sure that to be true to it's origin it is supposed to be neutral colored, but I added some of the red beans leftover from the first soup to give it a little color boost. I liked this soup well enough to eat some and freeze in small portions for future use, but the family is not accustomed to the spice and texture combination.</p><span style="font-weight: bold;">GARDEN UPDATE</span>:<p class="EC_MsoNormal">I planted broccoli and cauliflower about two weeks ago. They are dead and didn't even bother to say goodbye. One day they were there and the next day.... just gone. I have never had a problem with fluffy bunnies before, but then pup was always around chasing them off. Now that pup is gone, fluffy bunny may have gone to far. Fluffy bunny if you happen to be reading my blog you need to know that I have never been a selfish gardener, I have always shared my produce generously. Considering I had over 30 plants, more than enough, I would have been willing to share one or two with you, maybe even three or four. But you my friend cannot have them all! I will buy more plants of course, but you are no longer invited to my garden until you learn some manners.<br /></p>Dorihttp://www.blogger.com/profile/16001818777096357255noreply@blogger.com11tag:blogger.com,1999:blog-24249451.post-62331501166059349892007-04-25T14:49:00.000-05:002007-04-26T17:12:38.257-05:00Auto immune disease ramblings ...Med Research 101 today. Welcome to class.<br /><br />I have been reading about <a href="http://sheseescolor.blogspot.com/2007/04/trimphant-return-of-avocado.html"><span class="blsp-spelling-error" id="SPELLING_ERROR_0">erica's</span></a> fast on her blog. The fast is her attempt at ending some chronic pain that has been a part of her life. She started a rotation diet some time ago with this same mission, but has not yet achieved a level of health that she has been hoping for. I have been watching this because I have been diagnosed with an auto-immune disease called <span class="blsp-spelling-error" id="SPELLING_ERROR_1">sarcoidosis</span> and other than taking a steroid with very nasty side effects the doctor can offer no more help. As I have done a little research on how the <span class="blsp-spelling-error" id="SPELLING_ERROR_2">naturopathic</span> world would handle things I see that a vegan diet is primarily recommended. I know that some autoimmune diseases might be considered environmental/ lifestyle induced, however <span class="blsp-spelling-error" id="SPELLING_ERROR_3">sarcoid</span> has strong genetic factors which I must offer a sarcastic thanks to a dad, his sister, and my sister --- it affects our lungs the most.<br /><blockquote></blockquote><span style="color: rgb(51, 136, 51);font-family:arial;font-size:85%;" ><span style="color: rgb(102, 102, 136);font-family:arial;font-size:85%;" ></span></span><blockquote><span style="color: rgb(51, 136, 51);font-family:arial;font-size:85%;" ><span style="color: rgb(102, 102, 136);font-family:arial;font-size:85%;" >Gallstones in the liver and gallbladder reduce the amount of <span style="font-weight: bold;">bile necessary to digest food properly</span>. ... Much of the undigested food begins to ferment and putrefy, leaving toxic waste matter in the blood and lymph </span></span>.... <span style="color: rgb(51, 136, 51);font-family:arial;font-size:85%;" ><span style="color: rgb(102, 102, 136);font-family:arial;font-size:85%;" >These molecules have a strong acidifying effect on the blood. To avoid a life-threatening disease or coma, the blood must rid itself of these minute toxins. Accordingly,<span style="font-weight: bold;"> it dumps these unwanted intruders into the connective tissue of the organs. </span>The connective tissue is a gel-like fluid (lymph) that surrounds the cells. The cells are 'bathed' in the connective tissue. Under normal circumstances, the body knows how to deal with acidic waste material that has been deposited in the connective tissue. It releases an alkaline product, <i>sodium bicarbonate</i> <span class="blsp-spelling-error" id="SPELLING_ERROR_4">NaHCO</span>3, into the blood that is able to retrieve and neutralize the acidic toxins and eliminate them through the excretory organs. This emergency system, however, begins to fail when toxins are deposited faster than can be retrieved and eliminated. <span style="font-weight: bold;">Consequently, the connective tissue may become as thick as jelly; nutrients, water and oxygen can no longer pass freely</span> and the cells of the organs begin to suffer malnutrition, dehydration and oxygen deficiency.</span></span></blockquote><span style="color: rgb(51, 136, 51);font-family:arial;font-size:85%;" ><span style="color: rgb(102, 102, 136);font-family:arial;font-size:85%;" > </span></span> <p><span style="color: rgb(51, 136, 51);font-family:arial;font-size:85%;" ><span style="color: rgb(102, 102, 136);font-family:arial;font-size:85%;" ><span style="font-weight: bold;"></span></span></span></p><blockquote><span style="color: rgb(51, 136, 51);font-family:arial;font-size:85%;" ><span style="color: rgb(102, 102, 136);font-family:arial;font-size:85%;" ><span style="font-weight: bold;">Some of the most acidic compounds are proteins from animal foods</span>. </span></span><span style="color: rgb(51, 136, 51);font-family:arial;font-size:85%;" ><span style="color: rgb(102, 102, 136);font-family:arial;font-size:85%;" >Excessive proteins are temporarily stored in the connective tissues and then converted into collagen fiber. The collagen fiber is built into the basement membranes of the capillary walls. Consequently, the basement membranes may become ten times as thick as normal.</span></span></blockquote><span style="color: rgb(51, 136, 51);font-family:arial;font-size:85%;" ><span style="color: rgb(102, 102, 136);font-family:arial;font-size:85%;" ></span></span>This info comes from <a href="http://ener-chi.com/urin_sys.htm"><span class="blsp-spelling-error" id="SPELLING_ERROR_5">ENER</span> CHI WELLNESS CENTER</a> (the <span class="blsp-spelling-error" id="SPELLING_ERROR_6">bolded</span> words are my <span class="blsp-spelling-corrected" id="SPELLING_ERROR_7">emphasis</span>). Although found amongst information about a <span class="blsp-spelling-error" id="SPELLING_ERROR_8">uninary</span> tract system, I found the explanation of what happens to toxins in the body being "dumped" into the connective tissues (joints) of importance to my own understanding of a process that may be <span class="blsp-spelling-corrected" id="SPELLING_ERROR_9">occurring</span> causing other problems. I also realize that gallstones are not the issue for most, but <span class="blsp-spelling-corrected" id="SPELLING_ERROR_10">undigested</span> food in the body system is also known as food allergy as the immune system begins to attack these "foreign" large molecules of food that cannot be absorbed properly. As people age and in many auto immune diseases <span class="blsp-spelling-error" id="SPELLING_ERROR_11">achey</span>, painful joints are an issue. I have also read about how cancer survives in an acid environment, although cancer is not my issue it appears that it and auto-immune diseases with <span class="blsp-spelling-error" id="SPELLING_ERROR_12">achey</span>, painful joints have acid environments in common.<p></p><p>I know that Dr. Joe <span class="blsp-spelling-error" id="SPELLING_ERROR_13">Fuhrman</span> is a recognized name for vegan food <span class="blsp-spelling-error" id="SPELLING_ERROR_14">bloggers</span> thanks to the <span class="blsp-spelling-error" id="SPELLING_ERROR_15">lunchox</span> gal Jennifer <span class="blsp-spelling-error" id="SPELLING_ERROR_16">Schmoo</span>. The following information <span class="blsp-spelling-corrected" id="SPELLING_ERROR_17">actually</span> came from a site called Diagnose-Me.com. Here's their intro, "<span style=";font-family:Arial;font-size:85%;" >Dr. Joel <span class="blsp-spelling-error" id="SPELLING_ERROR_18">Fuhrman</span>, M.D. has spent much of his professional life treating disease by fasting his patients. He has an entire chapter in his book, <i>Fasting and Eating for Health</i>, dedicated to the subject of <a href="http://www.diagnose-me.com/treat/T72787.html#G90">autoimmune disease</a>. He is convinced that fasting with subsequent dietary changes is a much superior approach to autoimmune disease than conventional treatments."</span></p><span style="font-size:180%;"><a style="font-weight: bold;" href="http://www.diagnose-me.com/treat/T72787.html">ON FASTING</a></span> (click for a link to original site)<br /><p align="justify"> <b>The human body is designed with the capacity to fast. Although fasting is safe as well as effective, it is advisable to be under medical supervision when on any extended fast.</b> <script language="JavaScript"> <!-- iblurb(" ", " "); //--> </script><br /><br />"Man lives on one quarter of what he eats. On the other three quarters lives his doctor."<br />- Inscription on Egyptian pyramid, 3800 BC.<br /><br />Fasting is very different to malnutrition. A poor quality diet consumed for a month results in a lowered state of health. Fasting, on the other hand, gives the body the opportunity to cleanse and heal itself. When free from the responsibilities of digestion, the capacity for self-restoration is enhanced.<br /></p><ul><li>Fasting leads to detoxification and improvement in organ function simultaneously.</li><li>Fasting often achieves results where other methods have failed.</li><li>Therapeutic fasting accelerates the healing process and allows the body to recover from serious disease in a dramatically short period of time.</li><li>Fasting is inexpensive and universally available</li></ul>Sometimes when people try to make major dietary changes without the benefit of fasting they become frustrated. Beneficial changes that can take months or years with careful eating happen quickly if a fast is utilized. Once a person begins to realize the health potential and can see the results, he or she is more likely to become committed to a lifetime of healthful living.<br /><br />Nature tells us to fast. When we have no appetite during an <a href="http://www.diagnose-me.com/treat/T72787.html#G6">acute</a> illness, fasting is nature's way to accelerate recovery. Feeding the sick individual when his digestive powers are diminished only serves to further complicate the illness.<br /><br /><u>Function; Reasons For Use</u><br />During an <a href="http://www.diagnose-me.com/treat/T72787.html#G6">acute</a> viral illness, fasting activates <a href="http://www.diagnose-me.com/treat/T72787.html#G788">white blood cells</a> and causes more <a href="http://www.diagnose-me.com/treat/T72787.html#G621">interferon</a> to be produced.<br /><br />Conditions responding to fasting include: Headaches, <a href="http://www.diagnose-me.com/treat/T72787.html#G859">hypoglycemia</a>, <a href="http://www.diagnose-me.com/treat/T72787.html#G176">diabetes</a>, <a href="http://www.diagnose-me.com/treat/T72787.html#G90">autoimmune</a> diseases, <a href="http://www.diagnose-me.com/treat/T72787.html#G543">cardiovascular</a> disease, <a href="http://www.diagnose-me.com/treat/T72787.html#G279">hypertension</a>, <a href="http://www.diagnose-me.com/treat/T72787.html#G5">acne</a> and <a href="http://www.diagnose-me.com/treat/T72787.html#G199">eczema</a>, <a href="http://www.diagnose-me.com/treat/T72787.html#G476">tinnitus</a>, <a href="http://www.diagnose-me.com/treat/T72787.html#G501">vertigo</a>, <a href="http://www.diagnose-me.com/treat/T72787.html#G1007"><span class="blsp-spelling-error" id="SPELLING_ERROR_19">fibromyalgia</span></a>, <a href="http://www.diagnose-me.com/treat/T72787.html#G242">glaucoma</a>, <a href="http://www.diagnose-me.com/treat/T72787.html#G1238">cervical <span class="blsp-spelling-error" id="SPELLING_ERROR_20">dysplasia</span></a>, <a href="http://www.diagnose-me.com/treat/T72787.html#G144">chronic</a> neck and back pain, <span class="blsp-spelling-error" id="SPELLING_ERROR_21">polymyalgia</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_22">rheumatica</span>, and many others.<br /><br />Physicians who have used this approach have recorded improvement or recovery from conditions of every description that patients had been needlessly suffering with for years. Besides the diseases already mentioned, one should assume that in the vast majority of chronic medical conditions this approach may give the disease sufferer the best chance to achieve a complete recovery and avoid a lifetime of suffering or medical treatments.<br /><br />The withdrawal symptoms of addiction to such drugs as alcohol, cocaine, nicotine and caffeine are resolved quickly while fasting. Most people are amazed at how easy it is to quit smoking while fasting. Those who have fasted begin to respect their body in a new way that enables them to take better care of themselves in the future.<br /><br /><u>Directions</u><br />When non-human animals feel sick, they do not eat. Listen to your body when you are sick and have no appetite. Fast for a few days, then proceed to a light diet of fruit and salad vegetables for a few days and you will quickly recover your health.<br /><br /><u>Counter-Indicators</u><br />Conditions for which fasting is <u>not</u> recommended include extreme weakness or debilitation, severe <a href="http://www.diagnose-me.com/treat/T72787.html#G31">anemia</a>, nutritional deficiencies, <a href="http://www.diagnose-me.com/treat/T72787.html#G914"><span class="blsp-spelling-error" id="SPELLING_ERROR_23">porphyria</span></a>, evidence of weakened <a href="http://www.diagnose-me.com/treat/T72787.html#G2021">kidney</a> or <a href="http://www.diagnose-me.com/treat/T72787.html#G1561">liver</a> function, and pregnancy. Malnourished patients with <a href="http://www.diagnose-me.com/treat/T72787.html#G112">cancer</a> or <a href="http://www.diagnose-me.com/treat/T72787.html#G15">AIDS</a> should not fast. Medications should be tapered and discontinued prior to fasting whenever possible.<br /><br /><u>References & Further Information</u><br />A very useful book is <i>Fasting and Eating for Health, A Medical Doctor's Program For Conquering Disease.</i> by Joel <span class="blsp-spelling-error" id="SPELLING_ERROR_24">Fuhrman</span>, MD. 1995.<br /><br /><span style="font-weight: bold;">ON THE FOOD FRONT</span>...<br />I made some great chocolate raisin bran muffins with <span class="blsp-spelling-error" id="SPELLING_ERROR_25">cardamom</span>, but I added a little to <span class="blsp-spelling-error" id="SPELLING_ERROR_26">much</span> oat flour. They didn't rise much and were a little dry. I crumbled them up onto a baking sheet and baked them at 25o degrees F in the oven until they were crunchy. I have been sprinkling this on top of my soy yogurt and fresh strawberries Yum! Less calories (but tastier) than granola.<br /><br />I made my muffins using <span class="blsp-spelling-error" id="SPELLING_ERROR_27">stevia</span> and applesauce. Without the oat flour I am usually very pleased. I will post my <span class="blsp-spelling-error" id="SPELLING_ERROR_28">stevia</span> sweetened bran muffin result soon. (I even have pictures!) I remade my muffins without the oat flour and am having one with a large bowl of lentil soup with greens added for lunch.Dorihttp://www.blogger.com/profile/16001818777096357255noreply@blogger.com21tag:blogger.com,1999:blog-24249451.post-67598658664010166742007-04-20T16:50:00.000-05:002007-04-18T21:53:57.935-05:00It's time...<span style="font-weight: bold;">NAME THIS UTENSIL ....</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid_CLDD2eRK-8buyRFykfkXdrJYtQqKK-atC6cA-kAdlLf02-evB6baaGLD8fyxUW8_x-nSQelUdZ1cLTAO3a1e0AeOU8-c_nrn2PfNpmbNVfGrf6YtbI7X_zd6R6J_MtRRZP_/s1600-h/tn_bean+stir+utensil.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid_CLDD2eRK-8buyRFykfkXdrJYtQqKK-atC6cA-kAdlLf02-evB6baaGLD8fyxUW8_x-nSQelUdZ1cLTAO3a1e0AeOU8-c_nrn2PfNpmbNVfGrf6YtbI7X_zd6R6J_MtRRZP_/s320/tn_bean+stir+utensil.JPG" alt="" id="BLOGGER_PHOTO_ID_5054911749598518882" border="0" /></a>I will tell you what it is at the end of this post.<br /><br /><span style="font-weight: bold;">GARDEN</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhypBKp86TiKeA2OxRBVoxt7olzdr_f-YbSeiuIytYpXyfVqOEuRFaUrIoBx2UBQPCI28-gAcEDiK40ZwLvzqMRCub-ilHlju8WNaA3wRhdrqbX935ChbEcSBJHS6C4T2zdRa25/s1600-h/tn_4-18-07+garden+time.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhypBKp86TiKeA2OxRBVoxt7olzdr_f-YbSeiuIytYpXyfVqOEuRFaUrIoBx2UBQPCI28-gAcEDiK40ZwLvzqMRCub-ilHlju8WNaA3wRhdrqbX935ChbEcSBJHS6C4T2zdRa25/s320/tn_4-18-07+garden+time.JPG" alt="" id="BLOGGER_PHOTO_ID_5054902841836346946" border="0" /></a><span style="font-weight: bold;"></span><br />I feel like an expectant mother who has been waiting for her first born to arrive. The weather has been right and the ground ideal to begin planting again. Armed with my mantis tiller, onion hoe, 4 tine cultivator and sack of seeds to plant I have visions of wonderful produce dancing in my head. The two small, barely visible yellow packets say PEAS, one kind in Sugar Anne and the other Mr Big<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9TVcrKQLvZUDDZB4P-ib-XR7KuqHKFHaiBJRetrLjhY7OlwhjUCW3nfz3QjpTshjAlLpp4SENFi7HOUqsAFZmZjQet2BeQHIrRHk0Yla1cKzEFoa8sfhEvLtd71plKoHS0O0b/s1600-h/tn_Mom+and+Meg+help+in+garden.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9TVcrKQLvZUDDZB4P-ib-XR7KuqHKFHaiBJRetrLjhY7OlwhjUCW3nfz3QjpTshjAlLpp4SENFi7HOUqsAFZmZjQet2BeQHIrRHk0Yla1cKzEFoa8sfhEvLtd71plKoHS0O0b/s320/tn_Mom+and+Meg+help+in+garden.JPG" alt="" id="BLOGGER_PHOTO_ID_5054904113146666578" border="0" /></a> Pea. Some people get into flowers and yea, I do enjoy these but vegetables fulfil the practical side of me perfectly.<br /><br />I recruited my mom and <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">niece</span> to help me plant yellow onions. I have three rows which were planted about 1 inch apart so I can thin them while harvesting young onions with greens. We cannot start large onions that can be stored for winter use from seed here because our zone 4 growing season is not long enough so we use bulbs or "sets" for that purpose. I personally have not had much luck with red onions, which I'm not sure why yet and I usually do not use the white onions. I have heard there is flavor differences, but I am satisfied with the foods I have.... except <span class="blsp-spelling-error" id="SPELLING_ERROR_1">vidalia</span> onions are super sweet. I will buy these on <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">occasion</span> (when they are "in season" at out grocery store at a reasonable price).<br /><br />Right now I have planted premium <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">green top</span> broccoli plants even though I prefer <span class="blsp-spelling-error" id="SPELLING_ERROR_4">packman</span> type, snowball <span class="blsp-spelling-corrected" id="SPELLING_ERROR_5">cauliflower</span> plants, <span class="blsp-spelling-error" id="SPELLING_ERROR_6">nappa</span> cabbage, salad bowl lettuce plants, 2 kinds of peas (edible pod and the kind that needs shelled), cylinder beets, and <span class="blsp-spelling-corrected" id="SPELLING_ERROR_7">Yukon</span> gold potatoes.<br />I like <span class="blsp-spelling-corrected" id="SPELLING_ERROR_8">English</span> breakfast radish which have a very mild flavor. I am going to wait to plant these for a couple of weeks because they have a short harvest time and I like these esp well in fresh salads. Soon I will have rhubarb and asparagus coming up as well as oregano and marjoram in my herb bed... these come back each year with little assistance. Corn and green beans (planted every three weeks up through August) will wait until the first week of May while tomatoes and green pepper plants will wait until the first of June with chard. Turnips will be planted in June plants and <span class="blsp-spelling-corrected" id="SPELLING_ERROR_9">Brussels</span> sprouts near the end of July for a mid to end October harvest because they can stand a good frost and have a better flavor when they get it.<br /><br /><span style="font-weight: bold;">FOOD...<br /></span>This has become a staple for my regular lunch at work. It is simply a rectangular <span class="blsp-spelling-corrected" id="SPELLING_ERROR_10">Tupperware</span> container that holds my salad which I like to top with a container of balsamic vinegar combined with a little salt and <span class="blsp-spelling-error" id="SPELLING_ERROR_11">stevia</span>. It is made from romaine lettuce, shredded purple cabbage, carrots, fresh mushrooms, and <span class="blsp-spelling-corrected" id="SPELLING_ERROR_12">oven</span> baked flavored tofu. I prefer to get my fats in with a square of dark chocolate (not pictured) instead of in salad dressing. Complete the meal with an apple which I usually eat mid morning.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR_BeIkDlzzaPHLiAKczfPIXFfVsr0yIobe0gLjpBD_PmC5Sna4RvrsBzv-Pa7CWX7tZWRs3l1W973XygW6VgFINy7TsfjJjCZ9LnJfR8PBv2cj_otQkpqhsgYqHkQL00RcxxT/s1600-h/lunch+salad.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR_BeIkDlzzaPHLiAKczfPIXFfVsr0yIobe0gLjpBD_PmC5Sna4RvrsBzv-Pa7CWX7tZWRs3l1W973XygW6VgFINy7TsfjJjCZ9LnJfR8PBv2cj_otQkpqhsgYqHkQL00RcxxT/s320/lunch+salad.JPG" alt="" id="BLOGGER_PHOTO_ID_5054912565642305138" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTQtUfPmF5FxtbnSOFSl-iVNS4e3ufFkzeP88mpJB812CZMSb7rAsUmCuwOZoUyJFH1m6Tvwtz4xSNmI240kDSPA7cq84q6oyr5rfFMKrNjLnMVE9Ekoj9drgkI-RrhSQCnifI/s1600-h/tn_chickpea+casserole.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTQtUfPmF5FxtbnSOFSl-iVNS4e3ufFkzeP88mpJB812CZMSb7rAsUmCuwOZoUyJFH1m6Tvwtz4xSNmI240kDSPA7cq84q6oyr5rfFMKrNjLnMVE9Ekoj9drgkI-RrhSQCnifI/s320/tn_chickpea+casserole.JPG" alt="" id="BLOGGER_PHOTO_ID_5054913828362690178" border="0" /></a><span style="font-weight: bold;">Here is another meal...</span><br /><br />This one comes from <span class="blsp-spelling-error" id="SPELLING_ERROR_13">Dreena's</span> Everyday Vegan. Chickpea Sweet potato casserole served with 1/2 a whole grain wrap rolled <span class="blsp-spelling-corrected" id="SPELLING_ERROR_14">around</span> a lettuce leaf with apricot mustard (I made this). I like to add currants into this stew which offers a little color boost. I ended the meal with some chopped fruit (apples, apricots, dates, and currants over leftover brown rice. I sprinkled it with a sweet lime juice, cardamom, and almonds.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCS9DTaeHXZWNR3UISGmPAnO-ZZRP_ssU2FyzrgojELW1DQFfBlYkQFEA5BwNM6rb_T9uzFg5n82rGXtCkfzPwlQYEw4o5Bizz9mmJnDuk1dFfRGk4VSp8s2cefb07Y57XSgNg/s1600-h/tn_fruited+rice+dessert.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCS9DTaeHXZWNR3UISGmPAnO-ZZRP_ssU2FyzrgojELW1DQFfBlYkQFEA5BwNM6rb_T9uzFg5n82rGXtCkfzPwlQYEw4o5Bizz9mmJnDuk1dFfRGk4VSp8s2cefb07Y57XSgNg/s320/tn_fruited+rice+dessert.JPG" alt="" id="BLOGGER_PHOTO_ID_5054913832657657490" border="0" /></a><br />It was good.<br /><br />On a side note I want to mention that my 90+ year old <span class="blsp-spelling-error" id="SPELLING_ERROR_15">granmother</span> is in a nursing home. She is blind due to two strokes that have also limited her mobility. Her mind is excellent and she loves good company to talk with. It saddened me when I stopped for a brief visit and she said she enjoyed the visit because conversation helps her to feel alive, she doesn't get much otherwise. I have since made it a point to stop regularly to tell her what I am doing with my day. She loves to hear about the garden and often shares stories that certain vegetables remind her of. I think get just as much from the visit as she does. If I would make a list of things that would become well known for a friendly and peaceful lifestyle, visiting nursing homes and talking to a few residents would be one that list. Peace!<br /><br />And now for the revealing of the above utensil . . .<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL-2KoA1I0w7jrxG5hXitZoqkFRqnJP9s1tYXpi_X6E6cCvPOz1wjTS8vKDtXQyIgbQrHVMo2PaYGCZsv7zqalRj5T7Q7y_A-RJLUA5veCblxF-2bQ9eLqtIH7wrwYbGR6hefN/s1600-h/farts+jump+label.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL-2KoA1I0w7jrxG5hXitZoqkFRqnJP9s1tYXpi_X6E6cCvPOz1wjTS8vKDtXQyIgbQrHVMo2PaYGCZsv7zqalRj5T7Q7y_A-RJLUA5veCblxF-2bQ9eLqtIH7wrwYbGR6hefN/s320/farts+jump+label.JPG" alt="" id="BLOGGER_PHOTO_ID_5054918063200444066" border="0" /></a>Dorihttp://www.blogger.com/profile/16001818777096357255noreply@blogger.com20tag:blogger.com,1999:blog-24249451.post-55878093773955323462007-04-14T19:06:00.000-05:002007-04-14T22:29:44.935-05:00Easter . . . Snow?!This is the facts of living in my Midwestern town even though it is more than one month into spring. April showers are supposed to bring May flowers... no one said anything about April SNOW! This is a picture of green grass topped with white snow. Right now we have an inch and could receive anywhere from 3 - 12 inched today (we got 7 inches). Another sad fact about where I live is that March 26th and 27th we had beautiful sunny skies and temperatures near 80.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghkSRFerMxXp8q3vQt4-fr5p54CdLab_zsrWl-3hEIQ64Z15G3DmJD75UBym7RMLqeRj9_m2mk-xN51N5BxbgMEMJXXiGp-7I-Chg_lZYFXAFM0CaNkO1cYHV5JrUg8FR84FtZ/s1600-h/tn_4-07+snow.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghkSRFerMxXp8q3vQt4-fr5p54CdLab_zsrWl-3hEIQ64Z15G3DmJD75UBym7RMLqeRj9_m2mk-xN51N5BxbgMEMJXXiGp-7I-Chg_lZYFXAFM0CaNkO1cYHV5JrUg8FR84FtZ/s320/tn_4-07+snow.JPG" alt="" id="BLOGGER_PHOTO_ID_5052146585290450962" border="0" /></a><br /><br /><span style="font-weight: bold;">Garden Update....</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLZ8ob7py43XElMDdVwsKPNIN5DNT8Yp4Y6Anc6JQgzkPBcdyDIHu2053Fi6yYWK7SNxB7HJ7XL3hkJ3UQ0UCpEIvGzXFY4LA27AeWDYCvXZskUoEqKkgYz_SfGIBbB8cunQkX/s1600-h/herb+garden.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLZ8ob7py43XElMDdVwsKPNIN5DNT8Yp4Y6Anc6JQgzkPBcdyDIHu2053Fi6yYWK7SNxB7HJ7XL3hkJ3UQ0UCpEIvGzXFY4LA27AeWDYCvXZskUoEqKkgYz_SfGIBbB8cunQkX/s320/herb+garden.JPG" alt="" id="BLOGGER_PHOTO_ID_5052239713066330162" border="0" /></a>I didn't get the potatoes planted Saturday like I had hoped because it was raining, now behind schedule some however this is not a big deal, I'll still have potatoes. I will be buying broccoli and cauliflower plants already started so these are okay to, I should be still be harvesting about mid June. This is last year's herb bed (and a great dog named pup who is no longer with us), I will post it now for motivation to hang in there a little longer. If I don't I am sure that I would be running off to California or Seattle soon and then you would never see me in blog land because I wouldn't be cooped up inside avoiding our ever changing weather.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilF5LGWdjHnYGEjBgQYcuXNNyN6w8HuLMfu6IKzthV0m0LJD0QzSid8BDb855E9pPgMEOPM-Zw7TYaaFiCk9f8xCU-BvVM4klg1jZauDGYw6zKDJiHD6SZv4kTtZ3dVk33-BuL/s1600-h/tn_Matt+and+Justin+4-07.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilF5LGWdjHnYGEjBgQYcuXNNyN6w8HuLMfu6IKzthV0m0LJD0QzSid8BDb855E9pPgMEOPM-Zw7TYaaFiCk9f8xCU-BvVM4klg1jZauDGYw6zKDJiHD6SZv4kTtZ3dVk33-BuL/s320/tn_Matt+and+Justin+4-07.JPG" alt="" id="BLOGGER_PHOTO_ID_5052147676212144162" border="0" /></a><span style="font-weight: bold;">Things that make life fun....</span><br />Matthew was in an Easter play which we attended Good Friday night, part 1, and Sunday morning , part 2 @ 6:30 am. Part 1 was the traditional Good Friday type play. Part 2 was the resurrection story investigated Dragnet style (a show from the 50's). Matt is the one in glasses. He is wearing a traditional Judea robe under his "Dragnet style" white shirt/ black tie. The play was really cute and if others knew Matt like we do they would realize he was not really acting..... that is his type of humor! His senior prom is coming up. My 6'3" baby boy is again taking a 4'6" little red headed girl for a date (I really think Charlie Brown, Matt's hero, and his little red headed girl has really affected him.)<br /><br /><span style="font-weight: bold;">Food....</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzDbgQ-5_vTN0yC18HlMzviWP6K1h6V-NBMW77paCW86o0Llltio1XR1YkPGNjxTiFzyxcCNMOaTsExXVjUy6Bd_EXQrwhesOH9O3tY_ijDXuIQ6mNMJCzi-7XgaPFVsyogY-F/s1600-h/tn_2007_0329IceStorm0007.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzDbgQ-5_vTN0yC18HlMzviWP6K1h6V-NBMW77paCW86o0Llltio1XR1YkPGNjxTiFzyxcCNMOaTsExXVjUy6Bd_EXQrwhesOH9O3tY_ijDXuIQ6mNMJCzi-7XgaPFVsyogY-F/s320/tn_2007_0329IceStorm0007.JPG" alt="" id="BLOGGER_PHOTO_ID_5052240988671617090" border="0" /></a>I consider myself a family food blogger, so the fact the food follows all the above is not to out of the normal. I have three food pictures to share, considering that I eat at least three times a day and have not blogged in about 8 days = 24 meals, yet I have only three to share..... my diet as of late has been pretty boring. However, what I did do with the burritos will become a staple because I do love the convenience.<br /><br />SMOKEY CHIPOTLE BURRITOS -<br />A NICE STOCK OF THEM IN THE FREEZER (this recipe makes 4, but I quadruple it)<br />I had some TVP taco meat filling leftover in the freezer that I wanted to get used up. I actually prepared it and weighed into a 1 lb package for ease of use later, sure a little fuss but I was happy for the ease of preparation when I made these. I also remember awhile back I was hankering some store bought vegan burritos, but decided that the cost was not worth it. Being a die hard "do it your-selfer" here's my filling recipe....<br />1 C chopped onion<br />1 1/2 Tbsp garlic crushed<br />1 - 14.5 oz can of black beans<br />1 - 7 oz can of whole kernel corn<br />1/2 C salsa<br />1/4 C plain soy yogurt, optional OR use veg refried beans<br />1 1 /2 Tbsp Smokey Mesquite Seasoning<br />Saute onions and garlic in a non-stick pan, when browned add corn, black beans, salsa and seasoning. Cook about 2 minutes until all is warmed. Add refried beans (or yogurt is you choose) and cook until mixture is thickened. Add 1/4 of mixture to a tortilla and top with 2 Tbsp soy cheese. Fold in sides, roll up, allow to cool, wrap, and freeze.<br /><br />I originally got the recipe seasoning idea from a weight watchers core forum that I used to read some time ago, I believe they calculate at 4 points each. I put 1/2 cup of the filling into a whole wheat wrap, fold, wrap in saran wrap individually, and put into a freezer bag. Then when I want one I take it out, remove the saran wrap, and microwave on a plate for one "frozen entree" setting and it is wonderful. I usually top it with homemade salsa, serve with a side salad and follow-up with a square of dark vegan chocolate.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN1Ph9bqgebnFY_CbIf_C6GTPsVQKbRrC7HiZ0X2LadXpLRrzo-jYzlIRFBcnXue9y0DyN4T2MWfkAr8ZweV64NhB-hB8M74W9hyphenhyphenL0HbkrtQ21pZImpFqV-dQIw6PahJSeDCiP/s1600-h/tn_2007_0408IceStorm0001.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN1Ph9bqgebnFY_CbIf_C6GTPsVQKbRrC7HiZ0X2LadXpLRrzo-jYzlIRFBcnXue9y0DyN4T2MWfkAr8ZweV64NhB-hB8M74W9hyphenhyphenL0HbkrtQ21pZImpFqV-dQIw6PahJSeDCiP/s320/tn_2007_0408IceStorm0001.JPG" alt="" id="BLOGGER_PHOTO_ID_5052242247097034850" border="0" /></a><br />A Little Indian...<br />This picture is a little steamy, but about as good as the picture. I made it using a recipe in The Enlightened Kitchen cookbook which called it an Indian dish. However it did not use any typical Indian seasonings like curry powder. Although the dish was okay, I was a little disappointed by lack of true Indian flavor which I have come to like, although my family is a little slow to come around. I know they will eventually ... they did with Chinese style stir-fry's a number of years ago.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf2m-m07xUVRVHFyvwNVJbdqwC3I9XOLtMbTLfQrzHvOS03DWpnS2uLERE-qkeP4rrtZ5n4XFcRMapjS-x5Kz8nyjLGE4sLeyPinRfZAgUAtqEFYD2bqbAy5luIGMQdvA3FEtD/s1600-h/tn_eggroll+lunch.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf2m-m07xUVRVHFyvwNVJbdqwC3I9XOLtMbTLfQrzHvOS03DWpnS2uLERE-qkeP4rrtZ5n4XFcRMapjS-x5Kz8nyjLGE4sLeyPinRfZAgUAtqEFYD2bqbAy5luIGMQdvA3FEtD/s320/tn_eggroll+lunch.JPG" alt="" id="BLOGGER_PHOTO_ID_5052242938586769522" border="0" /></a>Last foody picture, an eggroll laptop lunch with a side of tropical veggies and a nice romaine salad topped with carrots and sliced mushrooms. I have salad dressing in the little container. I haven't actually used my laptop lunchbox in a month or so. I found a salad container that I like better so I can take bigger salads. I also have access to a frig now.... next year I will probaly not use my box at all. I will have five kitchens in my room along with 30 sewing machines. I don't regret buying it though.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNoebA39B-BldzyY4LOe3V5sPR0L6kDw2ILLNye58P-c-MEWLfxhYjf4M1OYBh-NSmqoPQA0CPRSfjygAVDsbHWgsCFIf0zq41IbE0-wAcoH7_vgyJQZfYCBAO_3mm5sebKSbR/s1600-h/tn_Glowing+Sophie.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNoebA39B-BldzyY4LOe3V5sPR0L6kDw2ILLNye58P-c-MEWLfxhYjf4M1OYBh-NSmqoPQA0CPRSfjygAVDsbHWgsCFIf0zq41IbE0-wAcoH7_vgyJQZfYCBAO_3mm5sebKSbR/s320/tn_Glowing+Sophie.JPG" alt="" id="BLOGGER_PHOTO_ID_5052241486887823442" border="0" /></a><br /><br /><br /><br /><br /><br />Sophie likes to sit in the sun on my desk. Here she is comfortably a glow.Dorihttp://www.blogger.com/profile/16001818777096357255noreply@blogger.com12tag:blogger.com,1999:blog-24249451.post-78690726956640066462007-03-30T07:59:00.000-05:002007-03-30T11:38:37.734-05:00Promotion celebration and food (finally)!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXI1t-YQZsVQPIMphcm2rm9XUSw2BVYyId2Sg4Gu4hnv8tmpd7UDuCvePEGl8YF0-tWuXQhTrCyCf5GNeUJTrMb3OrA3CLbPy0mboY4ONokFS5fQeXrdPum0O1celnKGtfAhSE/s1600-h/tn_snowball+computer.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXI1t-YQZsVQPIMphcm2rm9XUSw2BVYyId2Sg4Gu4hnv8tmpd7UDuCvePEGl8YF0-tWuXQhTrCyCf5GNeUJTrMb3OrA3CLbPy0mboY4ONokFS5fQeXrdPum0O1celnKGtfAhSE/s320/tn_snowball+computer.JPG" alt="" id="BLOGGER_PHOTO_ID_5047746118644602354" border="0" /></a>During my "slow down" period our wonderful adopted cat Snowball has been keeping things warm anxiously awaiting my return.<br /><br />So here I am, thanks Snowball. It's been awhile since I had more to say than, "My thumb is healing" ;) Thanks for all your thoughts and well wishes! Also thanks for your prayers for "D", this young man talks nightly to my daughter on the phone and did prior to his mom's death, so even though we are glad he lives more than an hour drive from us we have felt close to the situation. Reading all my fav food blogs and the great food being prepared while I have been on the "sit and mend" has been ..... actually quite inspiring. I now know at least 200 more dishes that I want to cook soon. April 6th I go back to the doctor for an x-ray and anticipate a mended fracture and a freed thumb. Then I will get the fun job of exercising the stiff digit back into shape. This is also the same day I intend to plant my Yukon Gold potatoes.<br /><br /><span style="font-weight: bold;">GOOD NEWS HERE!</span><br />My honey's last day with his current position is today, he has been promoted to a position of more responsibility. Yes, a good thing for us and something that he has been hoping for. My oldest sis always has a nice supply of free hotel stays due her frequent traveler and flier miles, so she booked us a mini getaway to celebrate not only his promotion but the new contract I was offered and signed for next school year (new location with new exciting things to teach and a new FCCLA chapter to start and advise). After a Friday night hot tub time and some eats that I am packing for supper, tomorrow we intend to do a little shopping including stopping at Penzey's to stock up on my favorite spices. I also plan to purchase a few garden seeds (peas, turnips, kale) as well as a few onions sets and plants (broccoli, cauliflower, etc).<br /><br />Everyone in my family is experiencing new, new, new. We attended a college visitation with my oldest, Matthew, and were very pleased with what we saw. He will continue in a computer science program and will attempt dorm living there next year. For most kids this is a big deal, but Matthew has had many obstacles to overcome to get this far. Although we are not on easy street, this step is a doozy that we all feel can be a successful one. My baby, Melissa, is running the two mile in track, singing and dancing in show choir and is planning to go to a dance this evening. *Sigh* I'm proud of her and all she does, but this growing up stuff makes me emotional!<br /><br />Now on to eats....<br /><span style="font-weight: bold;">PRESERVING THE HARVEST</span> (tomatoes, part 2)<br />I did make a batch of spaghetti sauce using tomatoes from my freezer right before I broke my thumb. Here is a picture. I do pressure can it and <a href="http://thebakehouse.blogspot.com/2006/08/lunch-box-canning-and-family.html">blogged about doing this</a> in August last year. This time I made enough sauce to can, but then everyone here got in a big tomato sauce eating mood, plus I decided to try <a style="font-weight: bold;" href="http://blog.fatfreevegan.com/2006/03/my-favorite-lasagna.html">Fat Free Vegan's No Cook Noodle Lasagna</a> (pictured below) which used up the last of the pasta sauce I had.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKJS7EJDobeNBa5Ei02kCEkV-tFwf4l4mNzwa0p6fnpX1kdDbGPlXUKIbYEbcVioqZoQR7GpjixZj4A03WEZYXb32Sc9809mdH_RQzj2X4m4jA-hV4YlIBFVviAP3lwvjTIJ2b/s1600-h/tn_2007_0226IceStorm0011.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKJS7EJDobeNBa5Ei02kCEkV-tFwf4l4mNzwa0p6fnpX1kdDbGPlXUKIbYEbcVioqZoQR7GpjixZj4A03WEZYXb32Sc9809mdH_RQzj2X4m4jA-hV4YlIBFVviAP3lwvjTIJ2b/s320/tn_2007_0226IceStorm0011.JPG" alt="" id="BLOGGER_PHOTO_ID_5047747870991259138" border="0" /></a><br /><br />MY SAUCE RECIPE (copied from the August post linked above):<br /><ul><li>Inspired by Bryanna Clark Grogan's . . . I used Brian's Wine- Free Mushroom Tomato Sauce on page 44 of the <a href="http://www.bryannaclarkgrogan.com/page/page/579098.htm">Nonna's Italian Kitchen Cookbook</a>. I did add 1 cup of TVP granules and 2 tsp Bill's Best Beefy flavored bouillon powder to this. I reduced the cooking time since the TVP soaks up some of the extra liquid which does not need to evaporate during the long simmer process... I also only simmered for about 1 1/2 hours since I knew I would pressure can it and it would cook for another 1 1/2 hours there.</li></ul>I also made a double batch of <a style="font-weight: bold;" href="http://thebakehouse.blogspot.com/2006/03/savory-pocket-and-split-pea-soup.html">siciliean split pea soup</a><span style="font-weight: bold;"> </span>(the recipe link is in the post) using freezer tomatoes. 1 lb toms = a 14.5 ounce grocery store can, 2 lbs = a 28 ounce can. I calculate weight with the tomato skins on, then run the frozen tom under warm water to remove the skin for this recipe. Once the tomatoes thaw in the cooking soup I chop them up using kitchen shears which makes them pretty much dissolve, but they leave the necessary taste. I only keep the skins on when I blend them when I make soup and sauce. I still have two grocery store bags full of frozen tom's in my freezer, but I am sure they will get used up before mid July when I get a new crop of my favorite fruit.<br /><br /><span style="font-weight: bold;">GREEN CONTINUED</span>:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYsuVPgGgAcEM8heO35cpRSPqJO857mgcP1szQ67YFYywBbOsZX3PkWFNa6g2fHzG_ZLgTVWLfKEqMSNFNg3Sgh1vpu7CW3o8qdOjPwBposJJMLd9_5LrRcL4nJ-KqX5Fp0Tgt/s1600-h/tn_2007_0329.BMP"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYsuVPgGgAcEM8heO35cpRSPqJO857mgcP1szQ67YFYywBbOsZX3PkWFNa6g2fHzG_ZLgTVWLfKEqMSNFNg3Sgh1vpu7CW3o8qdOjPwBposJJMLd9_5LrRcL4nJ-KqX5Fp0Tgt/s320/tn_2007_0329.BMP" alt="" id="BLOGGER_PHOTO_ID_5047752509555938834" border="0" /></a>My St Patty's Day feast was a couple of days later since we were out of town the 17th, but this was enjoyed just the same. I purchased some fresh spinach leaves that needed to have the last few in the bag used up, yet they were not edible as a salad anymore so I decided that a <a style="color: rgb(0, 153, 0); font-weight: bold;" href="http://thebakehouse.blogspot.com/2006/07/ginger-hoison-noodles-and-lime.html">lime smoothie</a> (link to recipe) on this special day was in order. Here you see my smoothie along with a plate of Bryanna's chik'n cutlets that I made in my crock pot. They were good and easy, I removed them from the crockpot and onto a plate to cool. Well, all but one... with that one I made a breakfast sandwich and ate it immediately with my smoothie.<br /><br />I have small freezer bags of turnip and kale greens (cooked down, ready to thaw and use) in my<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVVhMxYkQ-XyRf-ytx4-V9XGNrfQz_EJBu9_DPUprX68-7maOa077H6lm4HCAAXOSa_pvJxIDWAYmdxdE_oqnk5GfASXkKO_xE8xPGeaKrq0FNGD9dxc-lfqBMXjOxK3mZ4o_e/s1600-h/tn_potato+greens+breakfast.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVVhMxYkQ-XyRf-ytx4-V9XGNrfQz_EJBu9_DPUprX68-7maOa077H6lm4HCAAXOSa_pvJxIDWAYmdxdE_oqnk5GfASXkKO_xE8xPGeaKrq0FNGD9dxc-lfqBMXjOxK3mZ4o_e/s320/tn_potato+greens+breakfast.JPG" alt="" id="BLOGGER_PHOTO_ID_5047753493103449634" border="0" /></a> freezer. In my attempt to use these up because I will have more around the first of June (weather cooperating) .... which I definitely will NOT want to eat from my freezer when I have fresh garden produce available. I have been thawing the small snack size bags in my frig and then taking out the greens to chop up and add to soups and stir fries. I did freeze a batch of garlic seasoned greens using a recipe from Dreena's book that I will probably thaw, heat in a pan, and eat as a meal side. This picture is a potato stir fry using the greens. Simple, yet flavorful. I think if I make it again I will add cooked white beans. This is served along side a slice of whole grain toast with apple butter.<br /><br />Last bit of March cooking.....<br /><span style="font-weight: bold;">CABBAGE</span> (of course) ... Although I didn't make the <a style="font-weight: bold;" href="http://thebakehouse.blogspot.com/2006/03/st-pattys-day-roast.html">traditional Irish feast </a>like I did last year, I have been chopping a lot of cabbage.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcn_MjIQ-3shLjXam28qN7G3jdfT1S7YqH-rbr8OFkFQ6dQwh0jtTNJp4d8_yq0XCdLh6DouQbiisGMmpxskszDqq_xwcddOCeQkftc2KN4XhCK0N-9iUfZx8lC8LAeb-t_b0Z/s1600-h/tn_2007_0329IceStorm0002.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcn_MjIQ-3shLjXam28qN7G3jdfT1S7YqH-rbr8OFkFQ6dQwh0jtTNJp4d8_yq0XCdLh6DouQbiisGMmpxskszDqq_xwcddOCeQkftc2KN4XhCK0N-9iUfZx8lC8LAeb-t_b0Z/s320/tn_2007_0329IceStorm0002.JPG" alt="" id="BLOGGER_PHOTO_ID_5047753673492076082" border="0" /></a><a style="font-weight: bold;" href="http://tofu-n-sproutz.blogspot.com/index.html">Fairly odd tofu mom</a> posted about her fav <a style="font-weight: bold; color: rgb(255, 0, 0);" href="http://tofu-n-sproutz.blogspot.com/2007/03/thai-sweet-and-hot-cole-slaw.html">THAI SALAD</a>... I made this recipe twice in the last month. It is beautiful and tasty - I love it. The picture is of a dish of it I took for lunch. It is topped with some sesame seed twigs. The recipe is posted on her blog, click the thai salad word to get to it. You can see my mending thumb here also, the poor thing is purple and usually cold, but lately the right color is beginning to come back which is a good sign of circulation and proper healing. The wrap continues down onto my wrist to keep it in the proper place to mend.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4NwQ93tauwbQ1eC9Oc-ddihietyo736nXEdQCMpowl4kNOa71vJAfOB4cIhUqguw7UD1uEScSKVuHKuCKwkzz3RYbanLXDPftblkj2mNuaz1cs6eZd8LskPfiOPGvTOT-awUZ/s1600-h/tn_2007_0329IceStorm0004.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4NwQ93tauwbQ1eC9Oc-ddihietyo736nXEdQCMpowl4kNOa71vJAfOB4cIhUqguw7UD1uEScSKVuHKuCKwkzz3RYbanLXDPftblkj2mNuaz1cs6eZd8LskPfiOPGvTOT-awUZ/s320/tn_2007_0329IceStorm0004.JPG" alt="" id="BLOGGER_PHOTO_ID_5047754785888605762" border="0" /></a>I also made a simple salad in which I add fruit to, I never measure, just chop whatever and put my <a style="font-weight: bold;" href="http://thebakehouse.blogspot.com/2006/04/fat-sugar-free-salad-dressings.html">fav basic cole slaw dressing</a> on it.<br /><br /><strong>SWEET/ SOUR MAYO</strong> <strong>DRESSING</strong><br />I like this best on broccoli salad, shredded carrot salad, and cole slaw. Just whisk it smooth in the small magic blender cup. Combine:<br />1/2 C favorite lite mayo<br />2-3 Tbsp cider vinegar<br />1/4 tsp KAL brand stevia extract powder<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXQFQTMLO8f32o7VyNzbWW-1KaMKbXvMgugP8a5I12p1YR-BpBL5Wrzsdbroa5PrBHsMFNfQRKNIuwcnsvAznOUiW-yYwnM920cMmkt_OJGw-brjcauAIVPl7vlraFAxUSSwIG/s1600-h/tn_apple+pie+filling+and+pears.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXQFQTMLO8f32o7VyNzbWW-1KaMKbXvMgugP8a5I12p1YR-BpBL5Wrzsdbroa5PrBHsMFNfQRKNIuwcnsvAznOUiW-yYwnM920cMmkt_OJGw-brjcauAIVPl7vlraFAxUSSwIG/s320/tn_apple+pie+filling+and+pears.JPG" alt="" id="BLOGGER_PHOTO_ID_5047726632377980386" border="0" /></a><br /><span style="font-weight: bold;">APPLES </span>(they are an Irish Thing too!):<br />The bakehouse has an apple tree that bears fruit every second year. Last year was one of them. I made some s/f free (stevia sweetened) apple pie filling. Although I had some grand ideas on what I could do with this, so far I have been enjoying it straight from the jar or warmed and topped with some cold vanilla soy yogurt and granola. Someday I want to make small hand held pies with it. Here's my granola and yogurt topped treat:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP1eS0_bKooxjUa0z-L39lbo74Iy2VqxRsS2X9VZ1byF6waXDxp-qKKShP9IxsGTCYyw10rMt0IsBXN3m2sUx4_PBX6dH0MTd5ITLTz2gbH9fXgy3tgjCClYIFhg4V_2pwLizH/s1600-h/tn_2007_0329IceStorm0005.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP1eS0_bKooxjUa0z-L39lbo74Iy2VqxRsS2X9VZ1byF6waXDxp-qKKShP9IxsGTCYyw10rMt0IsBXN3m2sUx4_PBX6dH0MTd5ITLTz2gbH9fXgy3tgjCClYIFhg4V_2pwLizH/s320/tn_2007_0329IceStorm0005.JPG" alt="" id="BLOGGER_PHOTO_ID_5047756091558663762" border="0" /></a><br />Last, but not lease, here's a picture of the cat we are still fostering for the PALS organization. SOPHIE is adoptable. She was the mother of the second batch of kittens we fostered and found homes for around Thanksgiving. She is cuddling up on my<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI-wtP2SzBZ1YpGgmWtNje6bcBXNATK9phHMXvRKngx7BJOFDbpNsffC0WnYacAfQoFfYycUUvEkSmGiRtoacN24RGQn-vJsHjx-1LdBi78MvQLDzr1GBs3HCmuMkiie7gJgF7/s1600-h/tn_Sophie+3-29-07.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI-wtP2SzBZ1YpGgmWtNje6bcBXNATK9phHMXvRKngx7BJOFDbpNsffC0WnYacAfQoFfYycUUvEkSmGiRtoacN24RGQn-vJsHjx-1LdBi78MvQLDzr1GBs3HCmuMkiie7gJgF7/s320/tn_Sophie+3-29-07.JPG" alt="" id="BLOGGER_PHOTO_ID_5047756791638333026" border="0" /></a> rocking chair, such a sweet kitty.<br /><br /><br />For now I hope everyone is enjoying their spring recess (if you have one) and is staying safe from the tragic path of tornadoes that recently ripped through a section of the Midwest. We have had some absolutely wonderful weather here... today a bit chilly with drizzle (blustery), but early this week we were sitting in the 80's!Dorihttp://www.blogger.com/profile/16001818777096357255noreply@blogger.com23tag:blogger.com,1999:blog-24249451.post-82689495348386162362007-03-18T14:08:00.000-05:002007-03-18T16:03:36.878-05:00Happy Blog Birthday<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://images.google.com/imgres?imgurl=http://www.prairiefrontier.com/pfcards/birthday/bday4.jpg&imgrefurl=http://www.prairiefrontier.com/pfcards/bday-anni.html&amp;h=344&w=233&sz=21&tbnid=QJPLK9zlUMQEmM:&amp;tbnh=120&tbnw=81&prev=/images%3Fq%3Dimage%2Bbirthday&start=3&sa=X&oi=images&ct=image&cd=3"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG6gNrB8oGwpAMEGNo7WhD8E-B6CoO4W8P0hr_d3RT7NrOyciXlHGHWpVCucPqKrw-WJ6QZZ7LC8D_xYHQJuSY5sCUZUMIYo5JUnN1pOYVQb5qEy65nxq_IxxTz90LiUioq0m0/s320/bday4.jpg" alt="" id="BLOGGER_PHOTO_ID_5043359368431128162" border="0" /></a><br />March 17 my blog turned one year old and I've been married another year (19 and going strong!). My thumb feels good enough to take the protective plastic off, but I know that to have a good fix I've been warned to keep it on for the whole six weeks. DH and I went with 25 rowdy (and some uncivilized) teenagers and three other adults to a church weekend event in another state. We and they had an awesome time even if not much sleep was involved. A friend of my daughter lost his 39 year old mother suddenly due to an anuerysm on the 12th, he went to the weekend trip also... my heart was really breaking for him. If you'd like to think of "d" and give a quick prayer for him and family I extend the effort to tell you about it for that purpose.<br /><br />I have been thinking about gardening and beginning to order. We are going through some major property purchases and related dealings right now, so the face of my garden will be changing greatly this summer. I am looking forward to it. March 21 is the first day of spring. We plant potatoes, a few onions, and some greens seeds on Good Friday usually. Our average last frost date is May 15th and we garden until mid October (short growing season). Soon I have my left hand back in use for cooking and typing, until then I am slowed down tremendously so I haven't been posting much.<br /><br />Until then... I am still reading other blogs (just not typing much). Happy St Patty's day! Check out my archives from a year ago and you'll find some corned gluten roast as well as big beautiful bran muffins. CHEERS and happy soon to be spring!Dorihttp://www.blogger.com/profile/16001818777096357255noreply@blogger.com23tag:blogger.com,1999:blog-24249451.post-34258099140236072502007-03-15T16:07:00.000-05:002007-03-15T21:16:43.012-05:00Still alive...Test<br /><br />Yes, I passed the test (Thanks kleo!).<br /><br />I added "my blog" to my cell phone address book. I then used the key pad to add my blogpage e- post address in stead of a phone number. I can see by my word test above that I can instantly post a message and pictures by texting a message to my blog page. Isn't that just "techy" of me to figure out. :) Sure I had done it once before but it wasn't as easy as pushing one button like it is now.<br /><br />By the way I have began to cook again and single handedly wash dished. I can chop veggies pretty well. My thumb is so protected that I do not have to worry about cutting it when I slice onions. Thanks for a double dose hug veg-a-nut. I feel so warm and fuzzy in side y'all.Dorihttp://www.blogger.com/profile/16001818777096357255noreply@blogger.com11tag:blogger.com,1999:blog-24249451.post-2421756631634849362007-03-06T17:31:00.000-06:002007-03-07T06:58:41.964-06:00We got the power ..HUGS! To all you who commented and left well wishes. We have power and the worst of the branches picked up. Many people around us still do not have power even after two weeks, which means no heat for many but some do have gas powered generators (not us). With the cost of gas being at almost $3 gallon it takes a good 20 gallons a day to power a small house. Dave's work was running generators to power up the entire plant which took more than 50000 gallons of gas a day however there were three days he did not work last week. Many shelters had opened up for showers and just a warm place to stay.<br /><br />What am I to be thankful for. My home canned food red beans (seasoned), rice, black beans soup, green split pea soup, pickled green beans, jellies, bread I had previously baked in the freezer, etc. We had a propane cook stove to warm things up with (an electric household convection oven doesn't work without electricity) and was thankful that it was cold enough outside that we just allowed nature to keep our freezer goods at the bakehouse cold by opening a couple of windows in the freezer room... we didn't lose anything (yeah!). Other things we were thankful for included a propane heater for the main level of our house, a shower at the school, candlelight, a battery operated radio, bottled water, and each other. <br /><br />My thumb is healing... four and 1/2 weeks of still having it wrapped :( - the wrap is annoying and my hand occasionally itches inside of it. Washing dishes and ease in going to the bathroom are things I miss the most. I'll be lurking around blog land awhile catching up on my favorite blog reads for a while longer. I'll also be working on that using the harvest frozen tomato post part 2. CHEERS!Dorihttp://www.blogger.com/profile/16001818777096357255noreply@blogger.com16