tag:blogger.com,1999:blog-61877468067301796262024-03-13T11:49:55.912-06:00Well-Fed WitMusings of a sated soul.Anonymoushttp://www.blogger.com/profile/00653171746510669448noreply@blogger.comBlogger34125tag:blogger.com,1999:blog-6187746806730179626.post-5281774672497211022013-10-18T15:45:00.001-06:002013-10-18T15:45:34.020-06:0030 Things I Wish I'd Done Before I Turned 30: #26, 25, 24, 23, 22, 21, 20<b>#26 Become a certified yoga instructor</b><br />
I love yoga. It upsets me a little when I think about how rich my practice used to be in comparison to what it is now. I love to teach. One day the planets of time and money shall align.<br />
<b> </b><br />
<br />
<b>#25 Found a Good Crafty Hobby and Stuck with It</b><br />
Someday I'd like to be able to knit more than a lopsided scarf. Or really hone my origami skills. The problem? I'm a flighty craft-er. <b> </b><br />
<br />
<b>#24 Written a Book</b><br />
Because seriously, I have <i>wanted</i> to write a book. This book would be somehow loosely based on my time spent working in the Homicide department. Shit, just throw some gritty sex in there and I could probably have a best-selling trashy eBook romance novel going for myself.<br />
<b> </b><br />
<b>#23 Been to Asia</b><br />
It could be the fact that I read a book about India almost once a month. Sometimes I even read a book about India while <i>eating</i> Indian food. I KNOW. I well understand that my experience with Indian food IN India might be entirely different, but I still want to go there. And to many other places in Asia, in fact.<br />
<b> </b><br />
<b>#22 Visited All 50 States</b><br />
This has been a personal goal for a long time. I have yet to experience Maine, Washington, Arizona, and Hawaii.<br />
<br />
<b>#21 Learned to Scuba Dive</b><br />
The ocean terrifies and fascinates me. Part of what terrifies me is that I cannot breathe underwater, thus an oxygen tank. <br />
<br />
<b>#20 This:</b><br />
<b> </b> <b> </b><br />
<br />
<br />
<br />
<iframe allowfullscreen="" frameborder="0" height="315" src="//www.youtube.com/embed/QsVWG8hUTDo" width="420"></iframe>Anonymoushttp://www.blogger.com/profile/00653171746510669448noreply@blogger.com0tag:blogger.com,1999:blog-6187746806730179626.post-61927804992096426442013-10-18T12:50:00.000-06:002013-10-18T12:50:13.542-06:0030 Things I Wish I'd Done Before I Turned 30: #29, #28, #27Two days left in my 20s and I realized I need to add quite a few more items to this list! <br />
<br />
<b>#29 Studied/Lived Abroad</b><br />
Yes, I can speak another language besides English relatively fluently, but if it hadn't been for learning it since I was six years old I'd be in bad shape because...I never studied or lived abroad when I was in college. It is a mark of shame that I wear and reluctantly bring up when it inevitably is asked of me. I say no. People are surprised. I'm surprised. Really, I have no good excuse other than being young and dumb. I was in a long-term relationship, that didn't work out by the way, and the thought of leaving my beloved was just too much to bear. Looking back on all of that I'm pretty disgusted with my former self, but hey, you live and you learn. Or you learn how you should have lived.<br />
<br />
<b>#28 Hiked a 14,000 ft Mountain</b><br />
I look at one EVERY DAY. What a slacker that I haven't even attempted to climb my lazy ass to the top. <br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-SIrlIfiO1tQ/UmGCHDSlekI/AAAAAAAABsY/XUy8Scl6QeA/s1600/peak.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://2.bp.blogspot.com/-SIrlIfiO1tQ/UmGCHDSlekI/AAAAAAAABsY/XUy8Scl6QeA/s320/peak.jpg" width="320" /> </a></td><td style="text-align: center;"> </td></tr>
<tr><td class="tr-caption" style="text-align: center;">Excuses, excuses.</td></tr>
</tbody></table>
<b>#27 Seen a Whale</b><br />
This may seem small to you, but ever since Kindergarten when our teacher Mrs. Foster taught us about whales I have wanted to see one. In the wild, not the zoo. I want to know they are still there. Any whale will do.<b> </b> <b> </b> Anonymoushttp://www.blogger.com/profile/00653171746510669448noreply@blogger.com0tag:blogger.com,1999:blog-6187746806730179626.post-89624331802983919662013-10-07T12:08:00.002-06:002013-10-07T12:08:16.547-06:0030 Things I Wish I'd Done Before I Turned 30: #30I'm turning 30 in about 13 days, and although I don't view the weeks to come as some proverbial tunnel into the despair of 'old age,' I have been giving some thought to three decades alive and where I would want to be versus where I thought I would be on the other side of it.<br />
<br />
It's easy to get bogged down at the Guilt Fest, where the headliners are all the things you wish you'd had time to do. All of the adventures you were supposed to have. It's easy to forget all of the truly great things that <i>have</i> happened by choosing to focus on the things that haven't.<br />
<br />
At 30, some people think their youth is over, but I'd venture to say it is just beginning. We are more independent, our brains have finished fully developing, we've survived the soul-crushings and all-nighters of our 20s, and maybe now we're ready for something more. Maybe we're even 'successful' by now. Whatever that means. Regardless of your definition, I think we can all identify to with the desire to enjoy life to the fullest. How we fill it is perhaps where all the fun is...<br />
<br />
<b>#30. Attend <a href="http://www.burningman.com/" target="_blank">Burning Man</a> </b><br />
Yes. I want to go. I hate outdoor music festivals and the smell of cheap Patchouli, but something about this decades-old desert arts frolic has me intrigued. I love dressing up in fun costumes, looking at large art installations, meeting new people, and of course, dancing. So, next August, you might find me on the Playa... <br />
Anonymoushttp://www.blogger.com/profile/00653171746510669448noreply@blogger.com1tag:blogger.com,1999:blog-6187746806730179626.post-53615333280329589622012-09-06T21:00:00.001-06:002012-09-06T21:00:11.627-06:00PizzaPizzaPizza Do you love pizza as much as I do? We probably eat it as least once a week for dinner, not to mention the countless leftovers, and that's because it's easy to make and even easier to customize however you like. There are so many great combinations, and using what you have on hand can make for some pretty amazing creations, though my advice is to keep it simple. Sauce, cheese, and one or two toppings generally make the best pizza, in my oh so humble opinion. <br />
While there are some <a href="http://www.101cookbooks.com/archives/001199.html" target="_blank">great dough recipes</a> out there, I've fallen hard for the convenience and quickness that accompanies Fleischmann's Pizza Crust Yeast. No waiting for dough to rise, minimal kneading, and no snap-back when you try to spread the dough in the pan. And all you add is flour, salt, water, and olive oil. Seriously simple. <br />
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<a href="http://2.bp.blogspot.com/-xZWIKv7jB_E/UEleyMUKL7I/AAAAAAAABF4/7g5TWPYw20s/s1600/yeast.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-xZWIKv7jB_E/UEleyMUKL7I/AAAAAAAABF4/7g5TWPYw20s/s320/yeast.JPG" width="240" /></a></div>
<br />
So you've made the dough. Now what about goes on top? I like sauce on my pizza, and the more of it the better. You can make your own <a href="http://www.101cookbooks.com/archives/five-minute-tomato-sauce-recipe.html" target="_blank">quick batch</a> OR you can always buy a jar of pre-made pizza sauce in the pasta sauce aisle at the grocery store. Or you can even forgo the sauce if you're in the mood for white pizza.<br />
It may sound boring to you, but my favorite pizza is the Pizza Margherita: Good quality tomato sauce, fresh mozzarella, a grating of fresh Parmesan, and a sprinkle of fresh basil. If you're like my sweetheart, you prefer at least SOME meat on your pizza. (He's a bacon and black olives kind of guy.)<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-aAX7GgUpGNk/UElfbyuZf0I/AAAAAAAABGE/djXiAr7-Ah8/s1600/baconblackolives.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://4.bp.blogspot.com/-aAX7GgUpGNk/UElfbyuZf0I/AAAAAAAABGE/djXiAr7-Ah8/s320/baconblackolives.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bacon + black olives + mozzarella + basil</td></tr>
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Or if you're feeling really fancy, you make crispy Prosciutto bacon and take your preconceived notions of pork to an entirely new level. Combined with creamy, part-skim ricotta, you've got Pizza of the Gods. <br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-IJMthSJEhmA/UElfqo1IS2I/AAAAAAAABGM/BfAr3yIWsGc/s1600/basilprosciuttoricotta.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://3.bp.blogspot.com/-IJMthSJEhmA/UElfqo1IS2I/AAAAAAAABGM/BfAr3yIWsGc/s320/basilprosciuttoricotta.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Prosciutto bacon + part-skim ricotta + Pecorino + basil</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-I9tkI1CWItE/UElf3SIiFWI/AAAAAAAABGU/pXW08-tbs0M/s1600/baconricotta.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://3.bp.blogspot.com/-I9tkI1CWItE/UElf3SIiFWI/AAAAAAAABGU/pXW08-tbs0M/s320/baconricotta.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bacon (I'm noticing a trend here) + fresh mozzarella + basil + Pecorino</td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-_ie1mE4MweE/UElgFw4dfJI/AAAAAAAABGc/kALqyQY_3Mk/s1600/prosciuttotomatoricotta.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://3.bp.blogspot.com/-_ie1mE4MweE/UElgFw4dfJI/AAAAAAAABGc/kALqyQY_3Mk/s320/prosciuttotomatoricotta.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Prosciuotto bacon + Pecorino + part-skim ricotta + heirloom tomatoes</td></tr>
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Here's how to do it yourself...<br />
<br />
<b>Prosciutto Bacon</b><br />
<b> </b>Preheat oven to 400 degrees. Tear thinly sliced prosciutto into small pieces and place on a baking sheet. Brush each piece lightly with olive oil. Place prosciutto in oven and watching closely bake until deep golden brown and crisp. This takes about 7 minutes. Rotate halfway through. <br />
Let cool. Now you have fancy bacon to put on pizza, salads, anything!<br />
<br />
<b>Pizza </b><br />
<b> </b>Follow directions on the yeast packet. Add any toppings you desire. Bake. Be happy!<b> </b><br />
Here are some interesting combinations worth trying:<br />
<br />
<b>Prosciutto + White beans + Red onion + Rosemary</b><br />
<b>Broccoli + Pesto + Red pepper + Mozzarella</b><br />
<b>Blue/Purple Potatoes + Asparagus + Goat cheese + Parmesan </b><br />
<b><br /></b>
<b> </b>All this writing about pizza is making me want to throw a pizza party! How fun to have guests make individual pizza pies. Have them bring the toppings, you supply sauces and dough. Sounds like an event in the making... Let me know if you want an invite ;-)<br />
<br />
Anonymoushttp://www.blogger.com/profile/00653171746510669448noreply@blogger.com0tag:blogger.com,1999:blog-6187746806730179626.post-28865483146126520782012-08-16T13:15:00.000-06:002012-08-16T13:15:18.526-06:00Cooking Ahead<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-KerVNlare3M/UC1EyCF7uAI/AAAAAAAABEo/HLVtgb9UW0E/s1600/steaksalad.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://3.bp.blogspot.com/-KerVNlare3M/UC1EyCF7uAI/AAAAAAAABEo/HLVtgb9UW0E/s320/steaksalad.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Steak Salad with Corn and Poblanos Two Ways</td></tr>
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This steak salad is a perfect example of what you can do with leftovers. Eat some of this for dinner, then turn the rest into satisfying and simple salads for lunch over the next couple of days. <br />
Here's how:<br />
<br />
<b>Simple Steak Salad with Corn and Poblanos Two Ways</b><br />
Adapted from a Food and Wine recipe<br />
<br />
Ingredients<br />
<ul>
<li>1 1/4 pound Tri-tip steak, skirt steak, chicken, tuna, tofu etc.</li>
<li>2 ears of corn, shucked</li>
<li>2 poblano peppers</li>
<li>Olive oil</li>
<li>Salt and pepper</li>
<li>Salad greens </li>
</ul>
Preparation<br />
Using a grill pan or grill, grill shucked corn and poblanos over high heat. Grill until charred, but peppers still firm, 3-5 minutes or more. Cut corn from cob. Place corn from one cob in blender, reserve the corn from the other cob in a bowl. Seed and chop the poblanos, placing one chopped poblano in blender and the other in the bowl with the corn. Add 2 Tablespoons of olive oil and 1 Tablespoon of water to blender. Blend to form a chunky sauce. Mix together reserved grilled corn and poblano. Set aside.<br />
Grill meat. Slice against the grain, and cut into smaller pieces. Serve with corn and poblano mixtures.<br />
Refrigerate remaining meat and sauces. <br />
<br />
Serve leftover meat and corn-poblano mixtures over salad greens. Anonymoushttp://www.blogger.com/profile/00653171746510669448noreply@blogger.com0tag:blogger.com,1999:blog-6187746806730179626.post-80356375863894598652012-08-15T18:00:00.000-06:002012-08-15T18:10:24.465-06:00Desperately Seeking Spice<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-SX4fpgQ5rhA/UCvJxtn_sYI/AAAAAAAABDI/NWLJlrvcA40/s1600/cardamomtea.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://4.bp.blogspot.com/-SX4fpgQ5rhA/UCvJxtn_sYI/AAAAAAAABDI/NWLJlrvcA40/s320/cardamomtea.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cardamom Iced Tea</td></tr>
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Quite often in life memories are linked to specific smells, tastes, or sounds. For me, if something is worth remembering it probably has a connection to what I was eating at the time. From the sweetly steaming bamboo baskets of Vietnamese delights during a last dinner in Paris to making tea sandwich cookies with my grandmother, my memories are steeped in food. <br />
One of my fondest recollections (and cravings!) is the Friday special from a small Middle Eastern restaurant located in Indianapolis's City Market. The Market has tons of food booths and other businesses that mostly cater to the downtown lunch crowd. Pretty much anything you're hungry for is available: pizza, sushi, Philly cheese steaks, gyros...you get the idea. <br />
No matter what I ate the rest of the week, on Friday I knew I was getting the 'Special' from Ameer's. The 'Special' consisted of rice and lentils with sauteed onions, a small salad with a tangy, yogurt dressing, and tea. Not just any tea, but their special cardamom iced tea. In the bedwetter Styrofoam size, please. And then there was the just-spicy-enough cilantro sauce that I squirted all over pretty much everything...<br />
There is no Ameer in Colorado. Yet my craving for the Friday Special remains. That's where <a href="http://www.food52.com/" target="_blank">Food52</a> comes in. Haven't heard of this genius? Well, let me enlighten you: Food52 is the creation of accomplished foodies, Amanda and Merrill, who have created an online food community offering recipes, cooking supplies, cookbook contests...it is almost a Pandora's box for the epicurean devotee. It is also where I serendipitously (I use this word whenever possible) discovered the recipe for my beloved Ameer's 'Special!'<br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-MachlT1Ou0Q/UCrmR6U4taI/AAAAAAAABCk/bQTE1MB1rdM/s1600/mujaddara.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://4.bp.blogspot.com/-MachlT1Ou0Q/UCrmR6U4taI/AAAAAAAABCk/bQTE1MB1rdM/s320/mujaddara.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.food52.com/recipes/8565_mujaddara_with_spiced_yogurt" target="_blank">Mujaddara with Spiced Yogurt</a></td></tr>
</tbody></table>
Jasmine rice, Puy (French) lentils, and loads of caramelized onions turn simple ingredients into complex flavors. Top it off with spiced yogurt sauce and you have a meatless meal to die for. Watch those onions; I burned mine on the first try, forcing me to make the entire recipe over again. What a shame. Click on the caption below the picture to be directed to the recipe.<br />
<br />
Nothing is better on a hot day than this tea! Cardamom is a seed commonly used to flavor food and drinks throughout Asia and the Middle East. In South Asia it is also used to treat infections of the gums and mouth, prevent throat trouble, and treat digestive disorders. Plus, the aromatic flavor is enchanting. Tastes great with mujaddara, too.<br />
<b><br /></b>
<b>Cardamom Iced Tea</b><br />
<ul>
<li>Black tea- enough for a pitcher. Tazo makes black tea bags specifically for making a pitcher of iced tea, which is what I used.</li>
<li>6-10 Green cardamom pods, crack open with the handle of a knife or heavy object to release flavor</li>
<li>Ice</li>
<li>Water</li>
</ul>
Boil water for tea. Place cardamom pods in pitcher along with tea bag(s). Pour hot water over tea and cardamom mixture, let steep for time specified. Add ice, chill. Strain cardamom pods out, or leave in for added flavor.<br />
<br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-PhyXJo6nYaA/UCvhJJt0_qI/AAAAAAAABDo/a-ZF1fB3n1Y/s1600/kerchiefshaki.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://2.bp.blogspot.com/-PhyXJo6nYaA/UCvhJJt0_qI/AAAAAAAABDo/a-ZF1fB3n1Y/s320/kerchiefshaki.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sweet Shaka in his kerchief</td></tr>
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The next recipe I'd like to share also came from Food52, but since we ate it all before I had a chance to take a picture here's our Ridgeback, Shaka Zulu, instead! He's cute enough to suffice, right?<br />
<br />
Before I get down to the nitty-gritty, let's learn some new terms:<br />
<b>Merguez- </b>Red, spicy North African lamb sausage spiced with chili pepper and/or harissa (for definition, see below). You can <a href="http://food52.com/recipes/3647_lamb_merguez" target="_blank">make your own</a> or Whole Foods will make it for you. (I had previously thought lambs were too cute to eat, but I may have changed my mind!)<br />
<b>Ras el hanout- </b>Popular Moroccan blend of spices used throughout North Africa; Think cardamom, clove, cinnamon, coriander, cumin, nutmeg, turmeric, etc. (I found some at Whole Foods. Organic, to boot!) <b> </b><br />
<b>Harissa- </b>Tunisian hot chili sauce made with piri piri, serrano, other hot chilis, and spices. Varies from region to region.<b> </b><br />
<br />
<b> </b>Okay, now you get to use ALL THREE to make <a href="http://food52.com/recipes/534_moroccan_merguez_ragout_with_poached_eggs" target="_blank">Moroccan Merguez Ragout with Poached Eggs.</a><b> </b>Imagine: A sweet, savory, heartwarming<b> </b>stew with the creaminess of poached eggs adding depth and earthy flavor. Also imagine sopping up every last bit with slices of crusty bread, and you're close to picturing the satiation that is coming your way. <br />
*Suggestion* I made merguez meatballs, because Whole Foods will only sell the cased sausage merguez in 3 lbs. increments or more. I actually think I liked meatballs in this dish more than I would have liked slices of sausage, but I'd like to try both. If you can't find merguez at all, try substituting Spanish chorizo or even Soyrizo if you'd rather not have any meat. <br />
<br />
You think your palette has tasted it all, only to discover that there are endless flavor combinations, preparations, and applications. Maybe the flavors I've described in this post are familiar to you, or maybe you are wondering if you will even like them. Either way, I invite you to step outside of your food comfort zone and try a new food, ingredient, or recipe. Not only will you be broadening your horizons, you'll be making memories and possibly, future cravings!<br />
<br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-qcJV5yFxe-w/UCw18XD9A8I/AAAAAAAABEI/EMaYLeSLXcs/s1600/pdxroses.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="http://3.bp.blogspot.com/-qcJV5yFxe-w/UCw18XD9A8I/AAAAAAAABEI/EMaYLeSLXcs/s320/pdxroses.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Abandoned roses in Ladd's Addition, Portland, Oregon</td></tr>
</tbody></table>
<b> </b><br />
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Anonymoushttp://www.blogger.com/profile/00653171746510669448noreply@blogger.com1tag:blogger.com,1999:blog-6187746806730179626.post-53556038270849728152012-08-08T10:46:00.004-06:002012-08-08T10:47:37.120-06:006 Things I've Learned Along the Way Growing up ain't easy. There are so many things you learn in such a short span of time that sometimes it's hard to grasp it all. Some life lessons are obvious ones, and your parents or some other adult in your life can at least warn you of them if not fully prepare you for them. This list of things I've learned along the way is by no means comprehensive or authoritative. I'm quite sure that it's also far from complete. It's simply a collection of lessons I felt like sharing. Make time to notice your place in the world, and how it may or may not have changed since the last time you stopped to take note. <br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-6D8gr6hsezw/UCKVV859G3I/AAAAAAAABB4/YiuU18bb0RY/s1600/ferriswheel.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="202" src="http://3.bp.blogspot.com/-6D8gr6hsezw/UCKVV859G3I/AAAAAAAABB4/YiuU18bb0RY/s320/ferriswheel.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Enjoy the ride.</td></tr>
</tbody></table>
<br />
1. Pick your battles.<br />
<ol>
</ol>
Life is too short to spend all of your waking hours arguing with people whose minds you will never change. Even a brief introduction into the real world as a young person will have you reeling at what you, at that time, perceive to be the absolute ignorance of your elders. If you're opinionated AND outspoken, it can get even harder to resist the temptation to bite at all of the bait that will drift your way. My advice? Only pick the juiciest, plumpest bait that has the greatest potential to enable positive change to occur. Resist the urge to engage in the same, tired debates about issues that will likely remain controversial for many years to come. That doesn't mean you have to give up entirely though. Chances are, there are a lot of other people who think like you, and chances are even greater that they organize to do something within their community. Get involved!<br />
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2. You can be humble and self-confident at the same time.<br />
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There is a special place in Hell reserved for the people who started making other people feel dumb for being smart. I know that you know what I mean if you've ever been surrounded by others that are threatened by your intelligence. Since when did stupid become the new smart? I don't buy it. This economic pit of despair that our country is currently languishing in has clearly shown us that education is one of the most clearly defining factors that separates those with the jobs and those without. So be proud of your smarts, and remember that education is a lifelong process.<br />
That being said, many of those same 'educated' are equally languishing in their cesspools of student debt, which leads me to the next portion of this lesson: Be humble. You may not immediately start working in the field of your dreams, and you may have to do some less than desirable jobs along the way to getting there, but never, never quit. Self-confidence and humbleness don't make quitting an option.<br />
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3. There are certain things in life on which you do not skimp:<br />
<ul>
<li> <b>Haircuts</b>- There is a reason people go to school to learn how to cut and style hair. Choose a professional! You might spend a little more on the cut/color, etc. but people notice your hair, and as one of my favorite sitcom characters Jack Donaghy from 30 Rock says, "After all, your hair is your head suit." I don't mean this in a superficial way, and of course I know that hair will grow, but it's hard to feel self-confident when you're worried about your hair.</li>
<li><b>Toilet Paper</b>- There's a reason that those singular, paper-wrapped rolls are so cheap...because they will rub your ass raw! Seriously, when it comes to hygiene, splurge a little. </li>
<li><b>Pet Food</b>- Crappy pet food can KILL your precious animals and even make you ill as well. Choose pet food that is made without grain, corn, or soy. </li>
<li><b>Your Food</b>- You really are what you eat, so eat a vegetable or two. When it comes to olive oil, buy <i>organic</i> extra virgin olive oil. I know it costs more, but so what. Simple, fresh ingredients make the best food, as I've said time and again. Quality over quantity generally always applies when it comes to something that is supposed to nourish and sustain you. Plus, you'll probably save money if you buy more produce because it usually doesn't require any packaging. Did you think companies wouldn't pass that cost along to you, the consumer? Think again.</li>
</ul>
4. Edumahcate yourself, aka, Read a Book!<br />
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Learning doesn't stop the minute you graduate from high school. If you didn't even make it there, then I don't need to tell you how hard life is, you already know. College is not for everyone, but education IS. Be informed, stay informed, get empowered. If you plan to reproduce, just know that 50% of your genes are going to be passed along to your offspring. You should also know that children born into homes with less-educated and/or parents living below the poverty line have lower vocabulary levels, tend to struggle more in school, and have less access to health services. <br />
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5. Find a purpose, benefiting yourself and hopefully others, and do it. <br />
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This one isn't exactly easy, but it is essential to a life well-lived, in my opinion. Maybe it takes you awhile you figure out where you fit into this and how you can make a difference in your own life and the lives of others, but chances are you know what you're passionate about. Sometimes it takes doing something you loathe to find what you are born to be doing. Maybe, hypothetically, you once worked for the Homicide Department in a large, metropolitan area and day after day were confronted with violence, suffering, and rage. Then maybe one day you had an epiphany and realized that you'd much rather be a librarian. You figured out what it would take, and you did it. While this does not define your happiness, it does shape your future.<br />
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6. "Experience is what you get when you didn't get what you wanted." -Randy Pausch <br />
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Without being too cliche, sometimes what you want isn't always what you need. One thing I am sure of is that all we are is a result of how we react to what comes our way in life. You can run the gamut of emotions- you can be upset, you can be bitter, or you can take things in stride and grow from the defeats as well as the triumphs. Even the beautiful lotus blossoms up from the mucky depths. <br />
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<span style="font-size: large;">What have you learned along the way?</span></div>Anonymoushttp://www.blogger.com/profile/00653171746510669448noreply@blogger.com0tag:blogger.com,1999:blog-6187746806730179626.post-8960550991851006762012-08-02T19:24:00.002-06:002012-08-02T19:49:05.930-06:00Best Egg Salad EVER! <span style="font-family: Times,"Times New Roman",serif;"> <span style="font-family: Times,"Times New Roman",serif;">Do you love egg salad as much as I do? Well, I have the recipe for you. Hands-down THE best egg salad I've ever eaten or made. The part I enjoy the most is that I'm not eating a load of mayonnaise because, wait for it,</span></span><br />
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<span style="font-size: large;">no mayonnaise was used in the making of this egg salad.</span></div>
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<span style="font-size: large;"><span style="font-size: small;"> What's that you say? No mayonnaise? Yes, you read correctly. Substitute low-fat ricotta and 2% Greek yogurt for a creamier, healthier, even better salad. After all, you're really just eating it for all that choline, protein, and Vitamin B12. Right? </span></span></div>
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<span style="font-size: large;">Perfect Egg Salad <span style="font-size: small;">(Adapted from the <a href="http://www.amazon.com/Power-Foods-Delicious-Healthiest-Ingredients/dp/0307465322" target="_blank">Power Foods</a> cookbook, from the geniuses at Whole Living.)</span></span></div>
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<span style="font-size: large;"> <span style="font-size: small;">Ingredients</span></span></div>
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<ul>
<li><span style="font-size: large;"><span style="font-size: small;">8 eggs, hard-boiled</span></span></li>
<li><span style="font-size: large;"><span style="font-size: small;">3 Tablespoons of part-skim ricotta cheese</span></span></li>
<li><span style="font-size: large;"><span style="font-size: small;">3 Tablespoons of 2% fat Greek yogurt</span></span></li>
<li><span style="font-size: large;"><span style="font-size: small;">2 teaspoons of Dijon mustard or other mustard </span></span></li>
<li><span style="font-size: large;"><span style="font-size: small;">1 Tablespoon of snipped chives</span></span></li>
<li><span style="font-size: large;"><span style="font-size: small;">Freshly ground salt and pepper </span></span></li>
<li><span style="font-size: large;"><span style="font-size: small;">Ideas for Additions: Chopped dill pickles; fresh dill in place of chives; diced celery; diced red onion...Have fun! </span></span></li>
</ul>
<b>Preparation</b><br />
First hard-boil the eggs. Fresher eggs are more difficult to shell, so I don't recommend using farm fresh eggs for egg salad. Grocery store eggs work fine. Place eggs in a large pot and cover with water by about an inch. Place over heat and bring to a rolling boil. Once water is at a full boil, remove eggs from heat, cover, and let stand for 12 minutes. Meanwhile, prepare ice bath and after 12 minutes have passed drain eggs and plunge into ice bath to stop the cooking. Shell the eggs once cool enough to handle. Place yolks in a bowl and crumble. Reserve whites, finely chop, and then add to yolks.<br />
<br />
In a small bowl, mix together ricotta, yogurt, mustard, and chives. Season with salt and pepper. Add the mixture to the egg and gently fold to incorporate. <br />
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And since I couldn't leave you without dessert...<br />
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<tr><td class="tr-caption" style="text-align: center;">Ripe plum crostata with fresh whipped cream</td></tr>
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Make the most of ripe plums- Colorado has some mighty tasty ones right about now. I just happened to have some heavy whipping cream languishing in the fridge, so I decided to whip some up, sweeten it with vanilla and a bit of sugar, and put a dollop on top of the crostata slices.<br />
**Make sure when making fresh whipped cream that you use a small to medium-sized bowl with a tall, narrow opening. Put the empty bowl in the fridge while the crostata bakes. Your cream will whip up much faster and fluffier in a cold bowl.**<br />
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This recipe comes from a recent edition of Food & Wine that features Colorado chef, Kelly Liken, and the recipes she makes during 3-day horseback excursions from Vail to Aspen. Sounds heavenly, I know. When I have an extra $1200 lying around I'll be sure to let you know how it is! However, you can make the crostata at home with some very simple (and cheap) ingredients. View the full recipe <a href="http://www.foodandwine.com/recipes/summer-plum-crostata">here.</a><a href="http://www.foodandwine.com/recipes/summer-plum-crostata" target="_blank"></a> Try the tart with a different stone fruit if plums aren't available, and don't be afraid to substitute lemon zest for the orange zest called for in the original recipe. Either way, the zip of the citrus can't be missed so don't skip it!<br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-UrCEvUNtl3Q/UBsmQ3pTkMI/AAAAAAAABBY/qjX00w_miPM/s1600/cactusflower.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="http://1.bp.blogspot.com/-UrCEvUNtl3Q/UBsmQ3pTkMI/AAAAAAAABBY/qjX00w_miPM/s320/cactusflower.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cactus flower in bloom</td></tr>
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Currently Reading: <a href="http://articles.boston.com/2012-05-29/books/31866443_1_new-life-novel-kingdom" target="_blank">In the Kingdom of Men by Kim Barnes</a><br />
Currently Listening to: <a href="http://consequenceofsound.net/2011/11/bob-dylan-tribute-album-chimes-of-freedom-reveals-insane-tracklist/" target="_blank">Chimes of Freedom- The Songs of Bob Dylan</a></div>
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<span style="font-size: large;"><span style="font-size: small;">Oh, and I haven't forgotten about the Middle Eastern recipes. I've just been doing lots of sampling... </span> </span></div>Anonymoushttp://www.blogger.com/profile/00653171746510669448noreply@blogger.com0tag:blogger.com,1999:blog-6187746806730179626.post-46581018907957615942012-07-24T11:31:00.000-06:002012-07-24T11:31:56.785-06:00Succulent SummerWow, where does the time go? I find it hard to believe that July is nearing its end, but luckily the month has been filled with activity and of course, LOTS of eating.<br />
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Let's start with dessert. Possibly my favorite part of being an adult is that you can eat courses in any way you choose, and sometimes you want dessert first!<br />
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You may remember a <a href="http://wellfedwit.blogspot.com/2012/01/week-1-of-cleanse-lessons-in-willpower.html">previous post</a> where I made a chocolate bundt cake, but didn't really get to eat it because we were in the midst of a cleanse. This one I can assure you I've eaten plenty of! It's moist, rich, chocolatey, and has a secret ingredient...<br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-V0fkqnGqWLY/UA2u-Djbe_I/AAAAAAAAAzQ/NV88Ch9QNdM/s1600/bundt.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://3.bp.blogspot.com/-V0fkqnGqWLY/UA2u-Djbe_I/AAAAAAAAAzQ/NV88Ch9QNdM/s320/bundt.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.alwaysorderdessert.com/2010/08/beet-chocolate-bundt-cake.html">Beet Chocolate Bundt Cake with Truffle Ganache Glaze</a></td></tr>
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Have you guessed yet? Believe it or not, there are two cups of roasted and pureed beets in this chocolate confection! Even people who hate beets would probably enjoy this cake. However, a love of chocolate is a prerequisite and since my sweetheart isn't a big fan, I've brought half to work! <a href="http://www.alwaysorderdessert.com/">Always Order Dessert</a> is a great blog when it comes to making sweet things, plus she talks about other interesting subjects beyond just filling your belly. If you're in NYC, Alejandra Ramos, (the blog's owner) offers cooking classes- and that's where this recipe comes from. Click beneath the photo to view the recipe.<br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-5cSFNQRMBng/UA7KGKG7yKI/AAAAAAAAA00/_w06wvwyGQI/s1600/dinosaur.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://3.bp.blogspot.com/-5cSFNQRMBng/UA7KGKG7yKI/AAAAAAAAA00/_w06wvwyGQI/s320/dinosaur.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">T. Rex hitching a ride.</td></tr>
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<br />
The past couple of weekends have been
especially fun. First, we rode to the top of Pikes Peak on the
motorcycle. This was rather monumental for me, as it was the first time
I had been to the top since moving to Colorado Springs. People told me
there was a donut shop at the top but I thought they were playing a
joke on me...<br />
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<tr><td class="tr-caption" style="text-align: center;">It wasn't a joke!</td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<br />
This past weekend, we joined our dear friends in celebrating the 15th Annual Festival in the Clouds in Alma, Colorado. We attended <a href="http://wellfedwit.blogspot.com/2011/07/weekend-in-clouds.html" target="_blank">last year,</a> and the cooler climate and breathtaking surroundings made it a must this year as well. The dogs went along and were perfect angels! Of course.<br />
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Then Sunday we braved the miserably oppressive heat in Colorado Springs and went downtown to show our support in the Gay Pride Parade and Festival. Hard to believe it was my FIRST Gay Pride Parade! It was fun. Although, things are always more fun when you're with the one you love!<br />
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Enjoy these wonderful summer breakfast recipes! They are great for making use of the velvety sweet fruits that are best enjoyed in the warmer seasons.<br />
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Better than oatmeal, because it's the marriage of oatmeal and coconut refrigerated and soaked in water overnight. Then heated up and thickened with almond milk, you add something special to this breakfast cereal by caramelizing nectarines in maple syrup.<br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-m6LKXcqILIs/UA7Mw8JlejI/AAAAAAAAA1U/v1RNslaKswk/s1600/coconutpudding.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://3.bp.blogspot.com/-m6LKXcqILIs/UA7Mw8JlejI/AAAAAAAAA1U/v1RNslaKswk/s320/coconutpudding.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.wholeliving.com/180977/coconut-breakfast-pudding-sauteed-nectarines" target="_blank">Coconut Breakfast Pudding with Sauteed Nectarines</a></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-bLusWMyraek/UA7M5nwTA9I/AAAAAAAAA1c/OmLb_-v0IFQ/s1600/quinoacrunch.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://4.bp.blogspot.com/-bLusWMyraek/UA7M5nwTA9I/AAAAAAAAA1c/OmLb_-v0IFQ/s320/quinoacrunch.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.wholeliving.com/135918/25-fast-healthy-recipes/@center/144791/healthy-every-age#/26696" target="_blank">Quinoa Crunch with Berries, Greek Yogurt, and Honey</a></td></tr>
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To make Quinoa Crunch:<br />
Preheat oven to 375 degrees.<br />
Toss 1 cup of uncooked, rinsed, drained quinoa with:<br />
1 TB agave syrup<br />
1 TB neutral oil (I used coconut, but you can use canola,safflower, etc.)<br />
Spread the quinoa mixture on a baking sheet and toast until golden brown, about 10-15 minutes. Stir occasionally.<br />
Use as a topping for yogurt, ice cream, anything!<br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-TXByuECiA68/UA7S1BbfiGI/AAAAAAAAA18/XxFKnXxoL5o/s1600/daisies.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://2.bp.blogspot.com/-TXByuECiA68/UA7S1BbfiGI/AAAAAAAAA18/XxFKnXxoL5o/s320/daisies.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Southern Indiana Daisies</td></tr>
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My next post is dedicated to recreating some recipes from a favorite Middle Eastern restaurant in Indianapolis. I discovered new spices, the fine line between caramelized and burnt, and that I will eat lamb in the most delicious of circumstances. Stay tuned! <br />
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Anonymoushttp://www.blogger.com/profile/00653171746510669448noreply@blogger.com0tag:blogger.com,1999:blog-6187746806730179626.post-78311613306800274492012-07-02T18:51:00.002-06:002012-07-02T18:51:43.407-06:00In Defense of Decadence Decadence is a dish best served in moderation, but certainly not a dish to be ignored. Life is short. Tomorrow is not promised. If you want to eat this or that, don't wait. Don't work yourself into diabetes over it, but don't dismiss your cravings. <br />
Speaking of gluttony, here's a cake I recently made for someone special, per their request. Lemon poppyseed cakes brushed in lemon syrup are layered with vanilla bean cream cheese frosting, where they all work together in taunting you until you must have your cake! And eat it too. <br />
The recipe comes from a <a href="http://technicolorkitcheninenglish.blogspot.com/2010/11/lemon-poppy-seed-cake-with-vanilla.html">website</a> I happened upon one day. If you make this, don't worry about finding/making caster sugar. I used regular granulated sugar and it turned out just fine!<br />
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<tr><td class="tr-caption" style="text-align: center;">Lemon Poppyseed Layer Cakes with Vanilla Bean Cream Cheese Frosting</td></tr>
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This next descent into decadence is more of the simplistic indulgence. Some good old butter, sugar, flour, and a few other easy ingredients combine to make an absolute hit for dessert in any season. The <a href="http://www.epicurious.com/recipes/food/views/Any-Season-Fruit-Crumble-106927">original recipe</a> calls for apples, but any stone fruit or other fruit will do. I like using whatever seems juiciest and ripest. Behold, Nectarine Crumble (and vanilla ice cream).<br />
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<b>Ingredients</b><br />
<br />
<b>Fruit filling </b><br />
<ul>
<li>6 cups roughly chopped fruit (Stone fruits work well, or cored, peeled apples)</li>
<li>2 Tablespoons sugar</li>
<li>1/2 teaspoon ground cinnamon</li>
<li>2 teaspoons fresh lemon juice </li>
</ul>
<b>Crumb topping</b><br />
<ul>
<li>3/4 cup white whole wheat flour (King Arthur's or regular unbleached all-purpose)</li>
<li>1/2 cup sugar</li>
<li>1/2 teaspoon salt</li>
<li>1 stick cold, unsalted butter cut into small pieces</li>
</ul>
<b>Prep</b><br />
With a rack in the middle of your oven, preheat to 350 degrees. Use any kind of cooking vessel for this recipe. I like a square, 8-inch baking dish the best, but a pie pan with high sides would work well too. Blend sugar and cinnamon together. Place fruit in a bowl, sprinkle with lemon juice and cinnamon sugar mixture. Gently mix together, and then put fruit mixture into baking dish.<br />
Now make the topping: Place flour, sugar, and salt in a large bowl. Mix together dry ingredients. Add butter and incorporate into flour mixture by rubbing butter between your thumb and index finger. Or you can use a pastry blender. You know you're finished when there's no loose flour mixture, the color is yellowish-golden, and the crumbs are large.<br />
Sprinkle crumb topping over fruit mixture. Bake for about 40 minutes, or until golden brown on top in most places. Let cool a bit before eating. Tastes great warmed up with vanilla ice cream!<br />
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I can't resist including this other gem of a summer dessert recipe. This is a newly discovered way to enjoy strawberries and rhubarb, which is probably my favorite combination of flavors. Roasting strawberries and rhubarb together in a syrupy sauce imparts an amazingly tart-sweet melding that is absolutely genius! Don't just take my word for it, try it. Today. <br />
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Maple syrup, sweet vermouth, and balsamic vinegar create an experience you won't soon forget! </div>
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<a href="http://3.bp.blogspot.com/-nybaZMIpGA0/T_JA5aXPrII/AAAAAAAAAyY/u2OMuKReWO4/s1600/icecream.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-nybaZMIpGA0/T_JA5aXPrII/AAAAAAAAAyY/u2OMuKReWO4/s320/icecream.JPG" width="320" /></a></div>
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And of course it goes great with ice cream! Find the recipe<a href="http://ladystiles.blogspot.com/2011/06/roasted-rhubarb-and-strawberries.html"> here.</a></div>
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Well, that's all I have on the topic of decadence! What do you eat when you're feeling indulgent? <br />
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<a href="http://2.bp.blogspot.com/-2xzUJ86T2rU/T_JBjC982rI/AAAAAAAAAyg/F_AvAbWkKbQ/s1600/violet.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-2xzUJ86T2rU/T_JBjC982rI/AAAAAAAAAyg/F_AvAbWkKbQ/s320/violet.jpg" width="320" /></a></div>Anonymoushttp://www.blogger.com/profile/00653171746510669448noreply@blogger.com1tag:blogger.com,1999:blog-6187746806730179626.post-31790603076032259982012-06-28T19:29:00.001-06:002012-06-28T19:30:56.422-06:00Snacks Who doesn't love a good snack? The afternoon pick-me-up is often the difference between responsibly eating a well-balanced dinner, and shoveling anything you can find in your mouth while you wait for dinner to be done. I'm often the latter and not the former as often as I would like to be, but one way to combat the type of hunger that only an immediate response can provide is to have plenty of great snacks on hand.<br />
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Fresh fruit makes a great snack. It's really fast and easy, and you get some sugar in a healthy way.<br />
Aren't these fresh Bing cherries beautiful?<br />
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Another sweet treat I love is one you might not have eaten since you were a kid. Yes, I'm talking about Ants on a Log. My version gets a bit of an adult upgrade with almond butter and golden raisins (which I ALWAYS use in place of regular raisins because I think they taste better.)<br />
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<a href="http://1.bp.blogspot.com/-eqKbpWFRatc/T-y1l_5o6UI/AAAAAAAAAvg/JI56IemXU4I/s1600/ants.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-eqKbpWFRatc/T-y1l_5o6UI/AAAAAAAAAvg/JI56IemXU4I/s320/ants.JPG" width="320" /> </a></div>
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My new favorite salty snack is roasted edamame! My first batch was plain, but I think they would taste great with dried fruit like cranberries or cherries. Preheat oven to 425 degrees, drizzle one cup of thawed, shelled edamame with about 1 Tablespoon of oil (I used sesame), sprinkle with salt and roast! Keep an eye on them, and stir them around every so often. Your edamame should be roasted to perfection after about 20-22 minutes.</div>
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<a href="http://1.bp.blogspot.com/-Hz8wb2GXLvU/T-y54TQOObI/AAAAAAAAAv8/IgJJU_d2WVQ/s1600/edamame.JPG" imageanchor="1"><img border="0" height="320" src="http://1.bp.blogspot.com/-Hz8wb2GXLvU/T-y54TQOObI/AAAAAAAAAv8/IgJJU_d2WVQ/s320/edamame.JPG" width="320" /></a></div>
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Now for dessert! Or a little sweet snack. Another favorite is chocolate peanut butter pudding made with a 'secret' ingredient. I wrote about it in <a href="http://wellfedwit.blogspot.com/2011/08/meet-me-on-sunny-road.html">this</a> previous blog post. I call these Hillbilly Parfaits, and it's based on a Weight Watchers recipe I found. Fresh strawberries and tapioca pudding are layered in dessert cups for something that looks a lot fancier than it is, but still tastes great!</div>
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What you need:<br />
<ul>
<li>2 cups of fresh, hulled strawberries</li>
<li>1 tsp sugar</li>
<li>1 large container tapioca pudding</li>
</ul>
Take 1 cup of the strawberries and place in a blender with the sugar. Blend until smooth. Combine strawberry mixture with remaining cup of strawberries. Take 4 dessert cups and start with strawberry mixture, then add some tapioca, then more strawberry mixture. Repeat until all four cups are filled evenly. Refrigerate. <br />
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The Waldo Canyon Fire has devastated our Colorado Springs community. We are waiting for the fire to be contained further, and then the rebuilding process can begin. Wildfires are not something that, in the humid-rich Midwest, were given much of a thought but the reality and danger have truly sunken in.<br />
Though we have not had to evacuate our home, the threat of possible evacuation does put things into perspective. What do you take? What do you leave? As I ponder those questions, looking around the house, my heart catches at the sight of familiar and precious objects. Yet I immediately realize that the safety and well-being of the ones I love is truly the most precious possession I have. Funny, how the threat of having nothing can make you realize you already have everything you need. Sending warm thoughts to you and yours. Be safe and love each other.<br />
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<a href="http://1.bp.blogspot.com/-OxDQRBbB9x0/T-0B5VHpX-I/AAAAAAAAAw0/GvYV_s4aJAM/s1600/rose.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-OxDQRBbB9x0/T-0B5VHpX-I/AAAAAAAAAw0/GvYV_s4aJAM/s320/rose.JPG" width="240" /></a></div>
Currently reading: <i><a href="http://www.sfsite.com/03b/un244.htm">Un Lun Dun</a> </i>by China Mieville<br />
<a href="http://www.lonelyplanet.com/mexico/travel-tips-and-articles/63401"><i>On Mexican Time: A New Life in San Miguel</i></a> by Tony Cohan <br />
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<br /></div>Anonymoushttp://www.blogger.com/profile/00653171746510669448noreply@blogger.com0tag:blogger.com,1999:blog-6187746806730179626.post-77677599713060040632012-06-02T12:45:00.003-06:002012-06-02T12:45:37.637-06:00Eggs!<br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-kKJk0r8h_ZE/T77kP1EnCjI/AAAAAAAAAsI/GNNg6j-69Pc/s1600/gumballeggs.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://1.bp.blogspot.com/-kKJk0r8h_ZE/T77kP1EnCjI/AAAAAAAAAsI/GNNg6j-69Pc/s320/gumballeggs.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A colorful variety</td></tr>
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The egg- sturdy orb of membrane and shell. Until recently, my only real interest in eggs came when I needed some for a cake or when it was time to dye them around Easter. My mom has a healthy obsession with bird eggs, and she has a wide variety tucked away in little baskets and pots throughout her house. The eggs above are the product of a dying session using powdered Hungarian dyes. They produce rich, beautiful colors but are pretty toxic and unsafe for little egg-dyers. Dyed eggs make fun decorations for your house year-round. These are displayed in a vintage gumball machine in our living room.<br />
Texture isn't always a deal-breaker for me when it comes to food, but when it comes to the egg our tenuous relationship is entirely founded on an unpredictability in sliminess. At restaurants I tend to order my eggs scrambled, in hopes that there's no chance of messing them up at that point. Lately, I've stopped ordering them altogether because I'm tired of being disappointed. <br />
But not so fast...I've given the egg another chance. I fully recognize its potential to be a gut-filling, protein-packed boost of energy that can be made into something satisfying day or night. See, the egg doesn't discriminate on time of day, and it's an equal opportunity mix-in. My most favorite magazine, <a href="http://www.wholeliving.com/" target="_blank">Whole Living</a>, recently did an article with some amazing egg recipes. I tested almost all of them besides the souffle, because well, I've just kind of given up on that sort of culinary adventure, what with the mile we are above sea level.<br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-g0wnCsLhWv4/T8ky0NJA9ZI/AAAAAAAAAsw/tG8NtMz_Aqs/s1600/hardboiled.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://1.bp.blogspot.com/-g0wnCsLhWv4/T8ky0NJA9ZI/AAAAAAAAAsw/tG8NtMz_Aqs/s320/hardboiled.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hard-boiled egg with stone ground mustard and parsley</td></tr>
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For a quick snack that will also fill you up, try keeping some hard-boiled eggs at the ready in the fridge. When you need an energy boost, halve and spread with stone ground mustard and fresh herbs, like tarragon or parsley. Running the knife blade under cold water before each slice keeps the egg yolk from sticking. <br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-Aaq6fPHg854/T8k0ErfoNvI/AAAAAAAAAtA/pEgsjvEEjCo/s1600/eggspinach.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://1.bp.blogspot.com/-Aaq6fPHg854/T8k0ErfoNvI/AAAAAAAAAtA/pEgsjvEEjCo/s320/eggspinach.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Simple- Spinach, garlic, eggs</td></tr>
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Can't get much simpler and more delicious than fresh spinach, garlic, and eggs. Of course, sauteing in extra virgin olive oil, adding fresh ground salt and pepper, and maybe a shred or two of Parmesan makes it extra special without the extra fuss.<br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-BPQzwp1ge8k/T8k0dTXpVXI/AAAAAAAAAtI/X09dO16MeUo/s1600/mediumboiledtoast.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://4.bp.blogspot.com/-BPQzwp1ge8k/T8k0dTXpVXI/AAAAAAAAAtI/X09dO16MeUo/s320/mediumboiledtoast.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Medium-boiled egg on toast with thyme and bacon<br />
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<span style="font-size: small;">I've been experimenting with eggs and different cooking times. The egg above is called a medium-boiled egg. Cook for 3-4 minutes once water begins to boil. The yolk is still runny, but the white is much firmer than a soft-boiled egg would be. Breaking the egg over toast and sprinkling with fresh herbs is a fast, easy breakfast even when you're running late. Which I always am!</span><br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-hQ2w4CQS0d8/T8k1dQQWx4I/AAAAAAAAAtQ/YLVmPvrc6P0/s1600/flatbread.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://2.bp.blogspot.com/-hQ2w4CQS0d8/T8k1dQQWx4I/AAAAAAAAAtQ/YLVmPvrc6P0/s320/flatbread.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Flatbreads with greens and eggs sunny side up</td></tr>
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These flatbreads are satisfying any time of day and SO versatile. Just take whatever greens you have on hand, a bit of sliced red onion, flatbreads (can be found by the deli in the grocery store) or a pita or tortilla, and eggs. Brush flatbread with oil, toss greens and onion in a bit of oil. Season with salt and pepper. After mounding on greens, place flatbreads on a parchment-lined baking sheet, and into a preheated 425 degree oven. Bake for 5 minutes, then remove from oven and crack eggs over greens. Bake until eggs are just set, but yolks are still runny. For the full recipe, click <a href="http://www.wholeliving.com/176706/sunny-side-egg-and-baby-spinach-flatbread">here.</a> Not only is this delicious, but it's visually appealing as well! <br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-u1et5jj692U/T8k4oLwp0qI/AAAAAAAAAts/NRa82NfVjOc/s1600/eggsmaters.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://3.bp.blogspot.com/-u1et5jj692U/T8k4oLwp0qI/AAAAAAAAAts/NRa82NfVjOc/s320/eggsmaters.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Baked eggs in roasted tomatoes</td></tr>
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This has become a new favorite <a href="http://www.wholeliving.com/176703/baked-eggs-whole-roasted-tomatoes?center=0&gallery=176872&slide=176703">recipe</a>! And really it's as simple as roasting tomatoes and then baking eggs in them. It's great for dinner, but even better for breakfast with toast, home fries, and bacon. Yum!<br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-21aJvGda7Gs/T8k5I5LJE-I/AAAAAAAAAt0/aaPOfudoUFE/s1600/eggspeas.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://1.bp.blogspot.com/-21aJvGda7Gs/T8k5I5LJE-I/AAAAAAAAAt0/aaPOfudoUFE/s320/eggspeas.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Smashed peas with mint and soft-boiled egg</td></tr>
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Flavors of mint and caramelized shallot combine to make this simple and special <a href="http://www.wholeliving.com/176704/soft-boiled-egg-mashed-peas-toast">meal.</a> Perfect for Spring, and using up fresh mint. Soft-boiled eggs can be eaten from the shell, though I found it difficult to do without one of those fancy egg cups. Instead, I dumped the whole shebang on top of the peas and toast. I don't know about you, but I like runny yolk all over everything! <br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-bmCCdyPcCFE/T8pb6XoNfaI/AAAAAAAAAuU/G8KsrjgDmcE/s1600/eggspolenta.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://4.bp.blogspot.com/-bmCCdyPcCFE/T8pb6XoNfaI/AAAAAAAAAuU/G8KsrjgDmcE/s320/eggspolenta.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Creamy polenta with artichoke hearts and poached egg</td></tr>
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I can't believe I never thought of this before: Luscious, creamy polenta with the warm, rich flavor of a poached egg mixed in. This particular <a href="http://www.wholeliving.com/176872/healthy-egg-recipes-spring#/176708">recipe</a> uses marinated artichoke hearts as a topping, but sauteed greens would also be wonderful. The key is to take the time to MAKE the polenta. Resist the urge to buy that pre-made roll you've seen at the grocery store, buy a box of corn grits, and get stirring. My advice: replace one cup of the water with milk, and once the polenta mixture is bubbling DO NOT, whatever you do, stop stirring. If you stop, even for a second, you will see the mess your polenta quickly becomes. It will stick to the pan (even if it's nonstick) and turn into a disgustingly gloppy glue-like substance that you will probably not want to eat. So, the moral of this story? STIR!<br />
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Bon appetit, and as always, I leave you with flowers:<br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-cwAu-xeIbdE/T8pdyJNhF6I/AAAAAAAAAuc/Mf4zzshgWg0/s1600/columbine.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://4.bp.blogspot.com/-cwAu-xeIbdE/T8pdyJNhF6I/AAAAAAAAAuc/Mf4zzshgWg0/s320/columbine.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sante Fe Columbine</td></tr>
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Currently Reading: <a href="http://www.nytimes.com/2009/08/16/books/review/Egan-t.html?pagewanted=all">Zeitoun by Dave Eggers</a><br />
Listening To: <a href="http://www.deuceofclubs.com/tunes/kina.htm">Shoukichi Kina- Peppermint Tea House </a> <br />
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</div>Anonymoushttp://www.blogger.com/profile/00653171746510669448noreply@blogger.com0tag:blogger.com,1999:blog-6187746806730179626.post-87875323926339733652012-05-06T15:18:00.000-06:002012-05-06T15:18:00.337-06:00Keeping it Simple Having made some pretty complex recipes in my time on this earth, I still maintain that the best tasting food is the simplest. Whether it's combining ingredients you have on hand to create something, or grabbing what looks freshest at your local farmers' market, you can almost always make special and nourishing meals. <br />
With a frost date that goes well into the month of May, Colorado is rather limited in terms of a growing season. Growing up in the lush heartland of the Midwest, at this time of year I've been conditioned to expect fresh, local produce. Which has been a little hard to find. Things come to us here a little later, and after they arrive they don't stick around for very long. Despite all of that, it's hard not to enjoy these beautiful surroundings and in turn be inspired to cook delicious food!<br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-0fkfY5M71bs/T6bYGef3HgI/AAAAAAAAApg/52r4mLHXPL4/s1600/princeton.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://2.bp.blogspot.com/-0fkfY5M71bs/T6bYGef3HgI/AAAAAAAAApg/52r4mLHXPL4/s320/princeton.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Beautiful Mt. Princeton</td></tr>
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Here are some of the deliciously simple foods we have been enjoying recently:<br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-3IJ_Be-jfDQ/T6bYR32JWtI/AAAAAAAAApo/USQhNJm1F6k/s1600/collardchips.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://3.bp.blogspot.com/-3IJ_Be-jfDQ/T6bYR32JWtI/AAAAAAAAApo/USQhNJm1F6k/s320/collardchips.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.wholeliving.com/176629/collard-chips" target="_blank">Collard Chips</a></td></tr>
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You've probably heard of or had kale chips before, but this is a nice change from the usual. Don't get me wrong, I love kale, but collards still pack a punch with lots of Vitamin C and soluble fiber. Tear into pieces, drizzle with oil and a sprinkle of salt, then 15 minutes in a 300 degree oven and you have a simple, healthy snack that will keep you coming back for more.<br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-gw9D9HUNRTw/T6bZHDLWq_I/AAAAAAAAApw/Ivq66VfNHi4/s1600/pintodip.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://3.bp.blogspot.com/-gw9D9HUNRTw/T6bZHDLWq_I/AAAAAAAAApw/Ivq66VfNHi4/s320/pintodip.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.wholeliving.com/133188/coriander-chile-pinto-bean-dip" target="_blank">Coriander-Chile Pinto Bean Dip</a></td></tr>
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Looking for something to do with a can of pinto beans collecting dust in the pantry, I happened upon this recipe. This dip is filling and has a nice kick to it from the cayenne pepper. Red wine vinegar adds an interesting tang. Great with crackers or cut vegetables, you might want to double the recipe. It goes fast!<br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-ADJJjJrU7WA/T6bZ6NHp4gI/AAAAAAAAAp4/g_af-9CFKn4/s1600/frozenfruit.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://1.bp.blogspot.com/-ADJJjJrU7WA/T6bZ6NHp4gI/AAAAAAAAAp4/g_af-9CFKn4/s320/frozenfruit.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Frozen grapes and kiwi</td></tr>
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This is one of the simplest (and one of my very favorite) things to eat. Frozen fruit was a staple back in college, and I still enjoy it today. It feels much more sophisticated than it really is, all with the basic principle of freezing the fruit. Cut any fruit into small pieces, leave grapes whole, place fruit on a parchment-lined baking sheet and freeze for about an hour. Eat! Blueberries are fabulous, as are peaches, strawberries...You get the idea!<br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-5F_ejGTdLeU/T6bajPYdhtI/AAAAAAAAAqA/anUCrfB6N9c/s1600/radishes.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://2.bp.blogspot.com/-5F_ejGTdLeU/T6bajPYdhtI/AAAAAAAAAqA/anUCrfB6N9c/s320/radishes.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.wholeliving.com/176628/radishes-olive-oil" target="_blank">Radishes with Olive Oil</a></td></tr>
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Here we have The Radish. I have been rather dismissive of the radish in the past, but I am starting to form a better relationship with this peppery root vegetable. Radishes are a healthy source of carbohydrates, not to mention Vitamin B6, riboflavin, magnesium, copper, and calcium. They don't need much. Try this simple recipe with chives, olive oil, salt, lemon zest and juice. Tarragon, thyme, or mint would also be good. Leftover radishes taste great on a baguette with butter and salt, as well!<br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-vek0XqqEaE4/T6bcTryuySI/AAAAAAAAAqI/z7TAw2u16Ds/s1600/avocadowrap.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://4.bp.blogspot.com/-vek0XqqEaE4/T6bcTryuySI/AAAAAAAAAqI/z7TAw2u16Ds/s320/avocadowrap.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.wholeliving.com/176597/avocado-rolls" target="_blank">Avocado Rolls</a></td></tr>
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Avocado might be one of the world's most perfect foods. Creamy, rich, and full of good cholesterol and oils. I love these fresh rolls. The carrot, mint, avocado, and watercress taste wonderful wrapped in the crisp cabbage leaf. Next time I'll try lettuce, since it's a little less dense and it is easier to keep in one piece when removing from the head.<br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-awas0fAEUa0/T6beGEgkyXI/AAAAAAAAAqQ/VPtTzntprFk/s1600/pasta.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="http://3.bp.blogspot.com/-awas0fAEUa0/T6beGEgkyXI/AAAAAAAAAqQ/VPtTzntprFk/s200/pasta.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.epicurious.com/recipes/food/views/Mediterranean-Pasta-Salad-with-Olives-and-Capers-108282" target="_blank">Mediterranean Pasta Salad</a></td></tr>
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This Mediterranean Pasta Salad is as versatile as it is delicious! With raw fennel, tomatoes, basil, onion, olives, capers, and some other flavorful ingredients, you can be eating on this for a week. <br />
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<a href="http://1.bp.blogspot.com/-GpfWvgyLj7U/T6beox_A_lI/AAAAAAAAAqg/y4WhtEqhgXw/s1600/pastasalad.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://1.bp.blogspot.com/-GpfWvgyLj7U/T6beox_A_lI/AAAAAAAAAqg/y4WhtEqhgXw/s200/pastasalad.jpg" width="200" /></a> Try a little bit of the pasta salad over arugula with some sliced Italian sausage. I used <a href="http://www.fieldroast.com/products/food-service/field-roast-sausages/" target="_blank">Field Roast Grain Meat</a> Italian Sausage. <br />
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<a href="http://2.bp.blogspot.com/-dNmoFYDtFgU/T6bevJ_cmxI/AAAAAAAAAqo/r9PYtpLTAWU/s1600/saladtuna.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://2.bp.blogspot.com/-dNmoFYDtFgU/T6bevJ_cmxI/AAAAAAAAAqo/r9PYtpLTAWU/s200/saladtuna.jpg" width="200" /></a><br />
Another delicious and substantial combination was pasta salad topped with tonno Italiano (Italian tuna). You could use regular canned tuna, but Italian tuna is better all-around if the tuna you're buying has to come in a can. I usually buy <a href="http://www.amazon.com/GENOVA-TONNO-OLIVE-pack-cans/dp/B0006FLWY2" target="_blank">Genovo tuna</a> which is yellowfin tuna, packed in olive oil in large chunks that look fresher than any tuna you've probably seen before in a can. It actually looks like something you'd want to eat. And though we should limit our intake of all fish to avoid overfishing, this is one you can look forward to eating for its convenience and flavor. <br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-xgAim4vYHHk/T6bhdG9jH3I/AAAAAAAAArE/qca-YGSDa9U/s1600/grilledcheese.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://2.bp.blogspot.com/-xgAim4vYHHk/T6bhdG9jH3I/AAAAAAAAArE/qca-YGSDa9U/s320/grilledcheese.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Grilled cheese and tomato soup</td></tr>
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And of course, the Old Standby, Grilled Cheese and Tomato Soup. Talk about simple, you probably have most of these things in your kitchen already. Whatever bread you have and any kind of cheese that melts will do, and for greater ease you can use canned soup. I like Amy's Organic Soups. This <a href="http://www.amys.com/products/product-detail/soups/000586" target="_blank">tomato bisque</a> is from their Light in Sodium line, which features soups with almost half of the sodium as their regular soups.<br />
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<span style="font-size: large;"> <span style="color: #e69138;">Drumroll please...</span></span><span style="color: #e69138;"> </span><br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-nB7_aunFrig/T6bji3DhlFI/AAAAAAAAArM/B8SdOL58cQY/s1600/bananaicecream.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://4.bp.blogspot.com/-nB7_aunFrig/T6bji3DhlFI/AAAAAAAAArM/B8SdOL58cQY/s320/bananaicecream.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.wholeliving.com/176627/banana-ice-cream" target="_blank">Banana 'Ice Cream'</a></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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This is the slam-dunk recipe I have recently added to my repertoire. When you make it and then eat it, you'll be amazed and then a little disappointed that you didn't think of this before. Really, it's that easy. So simple and so good, that upon feeding it to my first victim, ahem, diner he asked, "Really, that's all that's in here? Just banana?" Yep. Just banana. Peel and roughly chop a ripe banana. Freeze. Blend frozen banana in food processor until creamy. Top with chopped nuts. Eat. This might work with other fruits, but I'm still too addicted to this to branch out! <br />
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Have fun with these recipes! And as always, I leave you with flowers.<br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-IZiEkCqWiYs/T6bkxd4bi9I/AAAAAAAAArU/EZLIIXpt-xs/s1600/poppies.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://4.bp.blogspot.com/-IZiEkCqWiYs/T6bkxd4bi9I/AAAAAAAAArU/EZLIIXpt-xs/s320/poppies.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Happy poppies I found on a dog walk</td></tr>
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</div>Anonymoushttp://www.blogger.com/profile/00653171746510669448noreply@blogger.com0tag:blogger.com,1999:blog-6187746806730179626.post-88418256055606506102012-04-26T20:59:00.002-06:002012-04-27T09:53:57.164-06:00In the kitchen with Satan!<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-_xRnK0eOrzk/T5oC2J-OBeI/AAAAAAAAAkw/YWxjwLpkVL8/s1600/vinho.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://2.bp.blogspot.com/-_xRnK0eOrzk/T5oC2J-OBeI/AAAAAAAAAkw/YWxjwLpkVL8/s320/vinho.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">New favorite wine under $10- Aveleda Fonte Vinho Verde</td></tr>
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Did I say Satan? I meant, <i>seitan</i>. Sound the same, but they're slightly different. Well, really different. One is (in my opinion) a symbol of the evil in man, and the other (fact, not opinion) is wheat flour with all of the starch dissolved. Or something like that. Recently, I tackled making seitan for the first time, which was a great experience. This got me thinking about the fact that whenever I'm looking for something meat-like to replace real meat in a recipe...IT TASTES LIKE CRAP. Now I am not a vegetarian, but I do prefer to eat more plants than animals. Sometimes I like to modify traditional recipes and make them less meat-reliant, and this is why I was excited to try making the Seitan Pot Pie with Herb Biscuit Topping from the <a href="http://sporkfoods.com/about.php" target="_blank">Spork Fed</a> cookbook. These sisters have made it their business to make vegan cooking a lifestyle. They offer cooking classes, healty-eating consultations, and now have a cookbook. You can find the recipe in the cookbook if you are intrigued.<br />
I had a lot of fun making the seitan, but I don't particularly care for the texture. It's a bit chewy-gummy, stretchy...meh...<br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-1i38e6isJ1M/T5oDnO9WS4I/AAAAAAAAAk4/0M7Lq4rWbdw/s1600/seitan.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://1.bp.blogspot.com/-1i38e6isJ1M/T5oDnO9WS4I/AAAAAAAAAk4/0M7Lq4rWbdw/s320/seitan.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Seitan simmering...Looks promising...</td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-SNYNy-G-7aI/T5oDuLN9aEI/AAAAAAAAAlA/WOlD17rAiOs/s1600/potpie.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://3.bp.blogspot.com/-SNYNy-G-7aI/T5oDuLN9aEI/AAAAAAAAAlA/WOlD17rAiOs/s320/potpie.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pot pie!</td></tr>
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We still have both leftover pot pie AND leftover seitan in our freezer, so I will be giving it another go.<br />
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<span style="font-size: large;">My two cents:</span> <br />
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In the mean time, if you're looking for something to sate your palate in the "fake meat" department this is my suggestion:<br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-a0DW3NxNJlo/T5oEeFYklvI/AAAAAAAAAlI/_94ysY56qNM/s1600/fieldroast.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://3.bp.blogspot.com/-a0DW3NxNJlo/T5oEeFYklvI/AAAAAAAAAlI/_94ysY56qNM/s320/fieldroast.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Buy any and everything you can find from this company!</td></tr>
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<span style="font-size: large;">And now for the Satan part...</span><br />
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<span style="font-size: large;"> <span style="font-size: small;">It's only fitting that I also include something symbolic of the evil in man: Butter, eggs, and you guessed it...</span></span><br />
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<a href="http://momofukufor2.com/2010/02/momofuku-milk-bar-crack-pie-recipe/" target="_blank"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;">Crack Pie.</span></span></span></a></div>
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<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;"> Okay, so you probably didn't guess, but here it is. Ooey, gooey, chewy, dense, delicious, habit-forming, Crack Pie. This recipe comes from the Momofuku Milk Bar cookbook. Christina Tosi, the dessert maven and creator of the recipes made and sold at Milk Bar Dessert Bar, has finally put her masterpieces in print so those of us that don't live in New York can make them at home! It's an homage to dessert. It is decadence defined. And the recipes have interesting ingredients in them like cereal milk, milk powder, and corn powder. (The latter two were used in these recipes.)</span> <span style="font-size: small;">What I probably loved most about these recipes was their attention to detail. Nothing is simple, but everything is composed of simple ingredients. Most recipes are at LEAST two parts, and some are many, many more. These are the two I managed:</span></span></span></span></div>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-Hkyuff-OzSA/T5oHBDF0RgI/AAAAAAAAAlc/Q2VSMusvN44/s1600/crackpie.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://3.bp.blogspot.com/-Hkyuff-OzSA/T5oHBDF0RgI/AAAAAAAAAlc/Q2VSMusvN44/s320/crackpie.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Crack Pie- Eat at your own risk! (Oatmeal cookie crust + liquid crack)</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-r29l1_XeRqU/T5oHVBSCNbI/AAAAAAAAAlk/b7WamcreKtE/s1600/crunch.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://3.bp.blogspot.com/-r29l1_XeRqU/T5oHVBSCNbI/AAAAAAAAAlk/b7WamcreKtE/s320/crunch.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cornflake Crunch</td></tr>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-rKSkMT8kTAI/T5oHaLnrRFI/AAAAAAAAAls/snZBkhdLWaI/s1600/cookie.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://2.bp.blogspot.com/-rKSkMT8kTAI/T5oHaLnrRFI/AAAAAAAAAls/snZBkhdLWaI/s320/cookie.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.dailycandy.com/everywhere/article/112459/Momofuku-Milk-Bar-Cornflake-Chocolate-Chip-Marshmallow-Cookie-Recipe-from-Christina-Tosi" target="_blank">Cornflake Marshmallow Chocolate Chip Cookies</a></td><td class="tr-caption" style="text-align: center;"></td></tr>
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<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;"> Let's just say that the cookies were gone in a couple of days, and it's a good thing the Crack Pie recipe makes two pies!</span></span></span></span></div>
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<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;"> If this was too much for you (a vegan recipe AND a diabetic coma recipe in ONE post?!?), I promise the next post will be simple, healthy food that won't give you Type II diabetes or have you wishing you were eating something with a face! Until next time...</span></span></span></span></div>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-tEtGBjRa3TU/T5oLHSUpbHI/AAAAAAAAAmA/zoVyEOjShow/s1600/smoothie.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://1.bp.blogspot.com/-tEtGBjRa3TU/T5oLHSUpbHI/AAAAAAAAAmA/zoVyEOjShow/s320/smoothie.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.wholeliving.com/176594/strawberry-grapefruit-smoothie" target="_blank">Strawberry-Grapefruit Smoothie</a></td></tr>
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<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;"> </span> </span> </span> </span> </div>Anonymoushttp://www.blogger.com/profile/00653171746510669448noreply@blogger.com0tag:blogger.com,1999:blog-6187746806730179626.post-19080964717470853442012-04-09T10:56:00.001-06:002012-04-09T11:01:18.725-06:00Finding Balance<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-q4U9UAB_3KM/T35TM1M1lbI/AAAAAAAAAgc/TnmIlbbN_4k/s1600/junkfood.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://4.bp.blogspot.com/-q4U9UAB_3KM/T35TM1M1lbI/AAAAAAAAAgc/TnmIlbbN_4k/s320/junkfood.JPG" width="212" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Vices</td></tr>
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So much in life is about balance. Who am I kidding, everything in life is about balance! If you don't believe me, change one thing about your normal schedule and see what happens. Now, I know some people thrive on chaos and wouldn't dream of having even a semblance of a schedule. That's fine, but the thought makes me feel a little crazy. I'm the type of person that has to write everything down in my calendar and I thrive on structure. However, with the rigidity that a schedule can often include, the balance has to be making time for free-form activities that don't have to be minutely planned. Because it's true, you can't plan everything or you're not really living. As John Lennon said, "Life is what happens to you while you're busy making other plans."<br />
You'd think, as a Libra, I'd know all about balance. With my astrological symbol being the scales and whatnot, that I'd be some innate professional at the equilibrium of existence. Yet even I have moments where breathing deeply isn't enough, and if I don't figure out what I'm going to wear to work in the next 5 minutes there's going to be a meltdown. Admittedly, in the grand scheme of things, those are some pretty harmless problems to have. To me, the crucial component of imbalance (and most of the things that happen in life) is our reaction to it. Whether or not we have made choices that have led to our present state of unrest, instability, etc.- we <i>do </i>have the choice to react negatively or positively as an end result. In turn, affecting the outcome as a whole. <br />
The reason I mention all of this New Age mumbo-jumbo is that I actually believe most of it. Furthermore, I can attest that even the smallest of things in your life can put you off-kilter. We live a pretty wonderful life, and enjoy some comforts that I feel incredibly lucky to be have at my fingertips. As the seasons change and the weather gets warmer, we shed the sluggishness of winter and the days start to increase in pace and intensity. This tends to make life busier and takes attention away from tasks we normally devoted time to. For us, the biggest way we suffer is with <span style="font-size: large;">what we eat.<span style="font-size: small;"> </span></span><br />
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<span style="font-size: large;"><span style="font-size: small;"> <span style="font-size: small;"> It's easy to go for takeout. It's convenient when you're tired after a long day at work. So recently, as we watched <a href="http://www.forksoverknives.com/" target="_blank">Forks Over Knives</a> (which everyone needs to see if they haven't) while eating KFC sides and a bucket of chicken, we decided to put our greasy feet down and put a stop to this epicurean sacrilege! And yes, I am that person who watched a movie about the horrors of eating processed foods and meat while eating quite possibly the worst of the worst of fast food. KFC did bring America the <a href="http://www.kfc.com/doubledown/" target="_blank">Double-down Sandwich</a>, after all. But I've eaten a donut burger too. No regrets. </span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"> Our reactions are better seen than described:</span></span><br />
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<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;">Snack to live, live to snack. Snacks to live by: <span style="font-size: x-small;">(As always, click on links for recipes.)</span></span> </span></span><br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-4LovOzk6E2Y/T35V_HKXt0I/AAAAAAAAAgk/Vkz1q5z55MQ/s1600/apple.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://1.bp.blogspot.com/-4LovOzk6E2Y/T35V_HKXt0I/AAAAAAAAAgk/Vkz1q5z55MQ/s320/apple.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Apple stuffed with peanut butter and oats (Eat immediately or put apple back together, wrap, and enjoy later.)</td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-fjOot4iUjYY/T35WqZkdJKI/AAAAAAAAAgs/ObtsnlooSro/s1600/eggplant.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://3.bp.blogspot.com/-fjOot4iUjYY/T35WqZkdJKI/AAAAAAAAAgs/ObtsnlooSro/s320/eggplant.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Roasted eggplant stuffed with garlic and thyme</td></tr>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-_3UdTruBlTc/T35W52zu6hI/AAAAAAAAAg0/H6Ew4okAXrA/s1600/dip.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://2.bp.blogspot.com/-_3UdTruBlTc/T35W52zu6hI/AAAAAAAAAg0/H6Ew4okAXrA/s320/dip.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Eggplant above turned into <a href="http://www.wholeliving.com/133344/eggplant-spread-recipe" target="_blank">dip</a> and served with <a href="http://www.wholeliving.com/131977/flaxseed-and-onion-crackers" target="_blank">onion flaxseed crackers</a></td></tr>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-ATV9kF-tTwc/T35XhXGFEPI/AAAAAAAAAg8/HWoL5Whe8MI/s1600/biscotti.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://2.bp.blogspot.com/-ATV9kF-tTwc/T35XhXGFEPI/AAAAAAAAAg8/HWoL5Whe8MI/s320/biscotti.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.wholeliving.com/130783/double-dark-chocolate-and-ginger-biscotti" target="_blank">Double Dark Chocolate Biscotti with Walnuts and Crystallized Ginger</a></td></tr>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-QO7d0lTsues/T35YWYswR4I/AAAAAAAAAhE/gXXtDWaByTQ/s1600/apricot.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://4.bp.blogspot.com/-QO7d0lTsues/T35YWYswR4I/AAAAAAAAAhE/gXXtDWaByTQ/s320/apricot.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Apricot-Nut Bars with Dark Chocolate (April 2012 Whole Living)</td></tr>
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<span style="font-size: large;"><span style="font-size: small;"> <span style="font-size: large;">Everything else...</span></span></span><br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/--93TmgHU20k/T35ZC29EDCI/AAAAAAAAAhM/800xtVyPMzA/s1600/bfast.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://1.bp.blogspot.com/--93TmgHU20k/T35ZC29EDCI/AAAAAAAAAhM/800xtVyPMzA/s320/bfast.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">WW English Muffin, sauteed spinach and garlic, scrambled eggs, sliced tomato, Parmesan chunks</td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-G50L-ZBjQNs/T35ZWxy_AUI/AAAAAAAAAhU/zPrzydvQrPk/s1600/pizza.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://3.bp.blogspot.com/-G50L-ZBjQNs/T35ZWxy_AUI/AAAAAAAAAhU/zPrzydvQrPk/s320/pizza.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bacon and black olive pizza with WW crust </td></tr>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-clzIqiqomPc/T35Zl0__aUI/AAAAAAAAAhc/Qr8Bm8O0eGE/s1600/wrap.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://4.bp.blogspot.com/-clzIqiqomPc/T35Zl0__aUI/AAAAAAAAAhc/Qr8Bm8O0eGE/s320/wrap.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.wholeliving.com/130517/turkey-salad-wrap" target="_blank">Turkey Salad Wrap</a> with Kale Dip, Sugar Snap Peas and chips</td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-Y6CxpCBTi_M/T35aVInpPfI/AAAAAAAAAhs/lawt18qpnWM/s1600/sardine.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://3.bp.blogspot.com/-Y6CxpCBTi_M/T35aVInpPfI/AAAAAAAAAhs/lawt18qpnWM/s320/sardine.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.wholeliving.com/147672/creamy-sardine-salad" target="_blank">Creamy Sardine Salad</a></td></tr>
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<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;">Recipe</span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;">I love beets, and when I saw these golden orbs of deliciousness I had to buy them, even though they weren't on the grocery list. I just <i>knew</i> I could find something to do with them. This was immediately what came to mind:</span></span></span></span><br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-kwXdKFuVEgw/T4MMHGIT8bI/AAAAAAAAAh0/Y_vN2XUmvxQ/s1600/photo.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://1.bp.blogspot.com/-kwXdKFuVEgw/T4MMHGIT8bI/AAAAAAAAAh0/Y_vN2XUmvxQ/s320/photo.JPG" width="260" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rustic beet, leek, and goat cheese tart</td></tr>
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<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;">Crust:</span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;">1 1/3 cups whole wheat flour</span></span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;">1/8 teaspoon kosher salt</span></span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;">1 1/2 tablespoons extra virgin olive oil</span></span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;">4 tablespoons unsalted butter</span></span></span></span></span></span><br />
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<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;">Filling:</span></span></span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;">3-4 roasted beets, sliced</span></span></span></span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;">4-5 beet leaves, thinly sliced and inner stem removed</span></span></span></span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;">6 tablespoons extra virgin olive oil</span></span></span></span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;">2-3 leeks, thinly sliced (white and pale green parts only)</span></span></span></span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;">4 oz. fresh goat cheese, crumbled</span></span></span></span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;">2 large eggs, lightly beaten</span></span></span></span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;">Freshly ground black pepper</span></span></span></span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;">Freshly ground sea salt</span></span></span></span></span></span></span></span><br />
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<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;">To make the crust:</span></span></span></span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;">In a food processor, combine flour, salt, butter, and oil and pulse until resembles coarse meal. Slowly drizzle in 1/3 cup cold water, and pulse just until mixture comes together. If it does not, gradually add more water, a tablespoon at a time. Remove dough, knead a few times on lightly floured surface. Form dough into a ball, flatten, wrap it it in waxed paper and refrigerate for 1 hour or up to 8 hours. </span></span></span></span></span></span></span></span><br />
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<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;">Preheat oven to 400 degrees.</span></span></span></span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;">Wash and trim ends and greens from beets. Place in a square baking pan, drizzle with oil and salt and pepper, then cover pan with aluminum foil. Place beets in preheated oven and roast for at least 1 hour, or until beets are easily pierced with a fork. </span></span></span></span></span></span></span></span><br />
<br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;">To prepare tart, preheat oven to 375 degrees. </span></span></span></span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;">Place sliced beet greens in a colander to drain and sprinkle with kosher salt.</span></span></span></span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;">In a small saucepan, heat 2 tablespoons of olive oil and add leeks. Saute until softened, about 5 minutes. Transfer to a large bowl. Add beet greens to the bowl, along with sliced, roasted beets, crumbled goat cheese, eggs, salt and pepper, and 2 tablespoons of olive oil. Fold ingredients gently to mix.</span></span></span></span></span></span></span></span><br />
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<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;">Lightly flour a sheet of waxed paper and place dough on it. Lightly flour top of dough before placing another sheet of waxed paper on top. Roll the dough out to form a 15-inch circle. Remove the top piece of waxed paper and gently invert dough circle onto oiled baking sheet.</span></span></span></span></span></span></span></span><br />
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<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;">Spread the filling on the dough, leaving about 1 1/2 inch border. Fold the the border over the filling, overlapping with itself every few inches. Brush the dough with 1 tablespoon of olive oil. Sprinkle with freshly grated Parmesan, and drizzle with remaining 1 tablespoon of olive oil. </span></span></span></span></span></span></span></span><br />
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<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;">Bake for 30 minutes or so, or until filling is set and crust is golden brown. </span></span></span></span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;">Slice and serve. Enjoy! </span></span></span></span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;">This would taste great with a light, fruity white wine, such as a vinho verde.</span></span></span></span></span></span></span></span><br />
<br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;">And now I leave you with flowers. Stay tuned for my forays into homemade seitan and the decadent desserts of Momofuku Milk Bar. </span></span></span></span></span></span></span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-X9S2FAaSHU0/T4MS6ilbMwI/AAAAAAAAAh8/R5yNtOMi7ts/s1600/photo-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-X9S2FAaSHU0/T4MS6ilbMwI/AAAAAAAAAh8/R5yNtOMi7ts/s320/photo-1.JPG" width="213" /></a></div>
<div style="text-align: center;">
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;"> Between stimulus and response there is a space.</span></span></span></span></span></span></span></span></div>
<div style="text-align: center;">
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;">In that space is our power to choose our response.</span></span></span></span></span></span></span></span></div>
<div style="text-align: center;">
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;">In our response lies our growth and our freedom.</span></span></span></span></span></span></span></span></div>
<div style="text-align: center;">
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;">Viktor E. Frankl</span></span></span></span></span></span></span></span></div>
<br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;"> Currently reading: <a href="http://www.nytimes.com/2010/05/16/books/review/Weinberger-t.html" target="_blank">The Lonely Polygamist by Brady Udall</a> </span></span></span></span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;">Current listening: <a href="http://www.youtube.com/watch?v=KIu_b_fG_2g" target="_blank">Surfer Rosa by The Pixies</a></span></span></span></span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;"> </span> </span> </span> </span> </span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"> </span></span> Anonymoushttp://www.blogger.com/profile/00653171746510669448noreply@blogger.com0tag:blogger.com,1999:blog-6187746806730179626.post-33380632115260271192012-02-14T15:39:00.000-07:002012-02-14T15:39:56.391-07:00Butter & Love<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-nK_p3FG-cp0/TzrFJcrsBxI/AAAAAAAAAfk/3mHEJ44GJzs/s1600/cookies.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-nK_p3FG-cp0/TzrFJcrsBxI/AAAAAAAAAfk/3mHEJ44GJzs/s320/cookies.JPG" width="320" /></a></div>
To know me, is to know that I love to bake. A self-admitted dessert junkie, I'm rarely more at home anywhere else than when I'm in the kitchen baking sweet treats for my friends and family to enjoy.<br />
You can't get much better than a good cookie, and I've long been trying to perfect my go-to cookie. Allen doesn't like chocolate in his cookies, so that's had me experimenting with different combinations. Often I would just follow a basic drop-cookie recipe and add whatever sounded good, using up ingredients I had a little of or trying something new. I was quite partial to the dried Michigan cherries, but Allen didn't care for them as much, leading me to continue the search. <br />
And now I think I've hit the proverbial <span style="color: #4c1130; font-size: large;">cookie jackpot</span><span style="color: #4c1130;"> </span>with my latest concoction. Studded with moist, golden raisins, flecked with bits of coconut and oats, and sweetened with a variety of chips these cookies are crispy, chewy, and golden. Good luck eating just one! <br />
I'm in a sharing mood:<br />
This recipe is an adaptation of <i>The Joy of Cooking</i>'s Quick Oatmeal Cookies recipe. If you have another base recipe you like better, use that and just add the remaining goodies at the appropriate time.<br />
<br />
<span style="font-size: large;">Instructions:</span><br />
<span style="font-size: large;"><span style="font-size: small;">Preheat oven to 350 degrees Fahrenheit. </span></span><br />
<span style="font-size: large;"><span style="font-size: small;">Cream 1/2 cup of unsalted butter</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">Add 1/2 cup brown sugar and 1/2 cup white sugar. Cream.</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">Add 1 egg, 1 tsp vanilla, 1 T milk. Mix well.</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">Sift together: 1 cup sifted flour, 1/2 tsp baking soda, 1/2 tsp baking powder, 1/4 tsp salt. Mix into creamed mixture.</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">Stir in 1 cup rolled oats, scant 3/4 cup each of peanut butter chips, butterscotch chips, white chocolate chips, golden raisins, and coconut. </span></span><br />
<span style="font-size: large;"><span style="font-size: small;">Place on well-greased cookie sheet, about 2 inches apart, and baked until golden brown (10-12 minutes). </span></span><br />
<span style="font-size: large;"><span style="font-size: small;">Makes about 3 dozen cookies. </span></span><br />
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<span style="font-size: large;"><span style="font-size: small;">This lucky girl has a new helper in the kitchen and her name is... </span></span><br />
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<a href="http://2.bp.blogspot.com/-Slm6imvibUs/Tzrg9ECMfMI/AAAAAAAAAfs/Im4EgZLGBjA/s1600/mixer.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-Slm6imvibUs/Tzrg9ECMfMI/AAAAAAAAAfs/Im4EgZLGBjA/s320/mixer.jpg" width="320" /></a></div>
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<span style="color: #e06666; font-size: large;">Kitchen-Aid Mixer!!</span></div>
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The only things that could make this Valentine's Day complete are new skis and a powder day! Oh, wait, that was yesterday...</div>
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<a href="http://3.bp.blogspot.com/-gkYbfKIhuc0/TzrhrxovptI/AAAAAAAAAf0/nUMTJ9Hciqw/s1600/trees.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-gkYbfKIhuc0/TzrhrxovptI/AAAAAAAAAf0/nUMTJ9Hciqw/s320/trees.JPG" width="320" /></a></div>
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<a href="http://3.bp.blogspot.com/-KYgwyEpazzo/TzrhxM2xO1I/AAAAAAAAAf8/DZf43gZDsNY/s1600/skis.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-KYgwyEpazzo/TzrhxM2xO1I/AAAAAAAAAf8/DZf43gZDsNY/s320/skis.JPG" width="320" /></a></div>
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<a href="http://3.bp.blogspot.com/-vTflREZiMIg/Tzrh1r7ALRI/AAAAAAAAAgE/h-vqQIagF8U/s1600/vailpass.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-vTflREZiMIg/Tzrh1r7ALRI/AAAAAAAAAgE/h-vqQIagF8U/s320/vailpass.JPG" width="240" /></a></div>
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<span style="font-size: large;">All is full of love. </span></div>
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<span style="color: #b45f06; font-size: large;">~Bjork </span></div>Anonymoushttp://www.blogger.com/profile/00653171746510669448noreply@blogger.com0tag:blogger.com,1999:blog-6187746806730179626.post-67500432795242347712012-02-02T19:57:00.001-07:002012-02-02T19:58:21.810-07:00Cleanse Weeks #3 and #4- The Phenomena of Food<br />
As the age-old adage goes, you are what you eat. To me, this is a relatively good rule of thumb and if it holds true then we should soon be turning into legumes, dark leafy greens, and raw nuts. Followed by blueberry pancakes, ice cream, and cookies. Yes, it's true, I'm a backslider. After three weeks of eating perfectly, I gave in to Allen's plea to have breakfast at our favorite neighborhood greasy spoon. Although I'm not placing the blame entirely on him. I was ready. I heartily drenched my pancakes in syrup and slurped my coffee (cream AND sugar) with gusto. It was so much easier to fall off of the wagon than it was to get on!<br />
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<a href="http://1.bp.blogspot.com/-ix0LB7hlBS8/TytDmNBh0CI/AAAAAAAAAfc/l3fGkswZyFM/s1600/mushroom.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-ix0LB7hlBS8/TytDmNBh0CI/AAAAAAAAAfc/l3fGkswZyFM/s320/mushroom.JPG" width="320" /></a></div>
Allowing ourselves a bit of a binge period, we ate with reckless abandon for about two days. I'm talking candy bars, chips, popcorn, SODA. Oh, for shame! However, I'm not looking back with regret: It was disgustingly delicious and I enjoyed every minute of it. But there was one change that was too drastic to ignore: eczema. Terrible, itchy, hurt-y eczema. I inherited this angel from my mother and grandmother, and even though mine is <i>mild</i> compared to some that I've seen it's still annoying! I was never before willing to accept that it could be caused by my diet, preferring to believe that it was stress-related. Yet, lo and behold, away it went when I cut out the three main triggers: gluten, dairy, and added sugar. Bounce that happy little trinity back into the old diet and WHAM-O...flare-up! So, for now, I'm experimenting...though that Asiago bagel with butter this afternoon was exquisite! Sometimes you have to give in to the dirty, rotten gluten-sugar-dairy-addicted devil on your shoulder. <br />
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<span style="color: #20124d;"> </span><span style="color: #20124d; font-size: large;">Then you make up for it with these...</span><span style="color: #20124d;"> </span> <br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-IsiS9zFJJMs/Tys_3CXqVXI/AAAAAAAAAd4/NQrd4fSSyiE/s1600/avocadovanilla.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://3.bp.blogspot.com/-IsiS9zFJJMs/Tys_3CXqVXI/AAAAAAAAAd4/NQrd4fSSyiE/s320/avocadovanilla.JPG" width="320" /> </a></td><td style="text-align: center;"><br /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Avocado-Vanilla Smoothie</td></tr>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-Kd5MscBnGNs/Tys_-bx4PDI/AAAAAAAAAeA/qehHrfidkhg/s1600/fruittahini.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://2.bp.blogspot.com/-Kd5MscBnGNs/Tys_-bx4PDI/AAAAAAAAAeA/qehHrfidkhg/s320/fruittahini.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fresh fruit with applesauce-sweetened tahini and toasted coconut<br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-ZB3gS5sHDWA/TytAI6ebKKI/AAAAAAAAAeI/siJz3rFE4wo/s1600/muesli.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://4.bp.blogspot.com/-ZB3gS5sHDWA/TytAI6ebKKI/AAAAAAAAAeI/siJz3rFE4wo/s320/muesli.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Toasted coconut muesli</td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-f1VSiVVuq3g/TytAT80VGtI/AAAAAAAAAeQ/F74qrtI3hIY/s1600/ampedmuesli.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://2.bp.blogspot.com/-f1VSiVVuq3g/TytAT80VGtI/AAAAAAAAAeQ/F74qrtI3hIY/s320/ampedmuesli.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Amped-up muesli with golden raisins and Western Slope unfiltered honey</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-vUqoQL1n-Go/TytCE6bWAXI/AAAAAAAAAek/XYPG5n3FWTk/s1600/chickpeaburgers.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://2.bp.blogspot.com/-vUqoQL1n-Go/TytCE6bWAXI/AAAAAAAAAek/XYPG5n3FWTk/s320/chickpeaburgers.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chickpea burgers with oven fries</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-2IrhVV6VOgE/TytCLmGjBjI/AAAAAAAAAes/2Ska1jUIr_0/s1600/kalewhitebean.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://4.bp.blogspot.com/-2IrhVV6VOgE/TytCLmGjBjI/AAAAAAAAAes/2Ska1jUIr_0/s320/kalewhitebean.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Kale and white bean stew with potatoes</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-8dTniTycSUU/TytCXMDlTbI/AAAAAAAAAe0/oPQdipi6mNk/s1600/pesto.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://4.bp.blogspot.com/-8dTniTycSUU/TytCXMDlTbI/AAAAAAAAAe0/oPQdipi6mNk/s320/pesto.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Toasted-almond broccoli pesto</td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-CPxTg3eWpxI/TytCdsn6rbI/AAAAAAAAAe8/ic_1Tfwk-XM/s1600/pasta.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://3.bp.blogspot.com/-CPxTg3eWpxI/TytCdsn6rbI/AAAAAAAAAe8/ic_1Tfwk-XM/s320/pasta.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pesto and noodles</td></tr>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-IQrYigk8Nd8/TytCqHVuPPI/AAAAAAAAAfE/d_p41uM_n70/s1600/shiitake.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://1.bp.blogspot.com/-IQrYigk8Nd8/TytCqHVuPPI/AAAAAAAAAfE/d_p41uM_n70/s320/shiitake.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Shiitakes and brown rice cooked en papillote</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-xu2sjkPw22k/TytCxppGsYI/AAAAAAAAAfM/lqkIEIceQz0/s1600/quinoa.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://4.bp.blogspot.com/-xu2sjkPw22k/TytCxppGsYI/AAAAAAAAAfM/lqkIEIceQz0/s320/quinoa.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tri-color quinoa with spinach and poached egg</td></tr>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-TdVkd6Dh3cM/TytC4u8fNeI/AAAAAAAAAfU/TiLL0BQzEZM/s1600/kebabs.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://2.bp.blogspot.com/-TdVkd6Dh3cM/TytC4u8fNeI/AAAAAAAAAfU/TiLL0BQzEZM/s320/kebabs.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Filet kebabs with grilled zucchini and brown rice</td></tr>
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<tr><td class="tr-caption" style="text-align: left;"><span style="font-size: small;"> While I have every intention of continuing to explore which foods harm and which foods heal, never once has 'deprivation' been a thought of mine. Though every time I mentioned the cleanse to someone they made some comment about never being able to live without their coffee/beer/cheese/donut. At first, I bristled at those remarks. Of course you can do without (insert crappy food/drink choice here). The key is that you don't want to, and so you won't. But it's also not far-fetched to consider that most of us, are in some way addicted to the worst of the foods that we eat. I will readily admit to this addiction! Doesn't mean I'm going to wreck my body willy-nilly just because I happen to adore chocolate-covered anything. </span><br />
<span style="font-size: small;"> How do we control that little voice that says, "I'm hungry," "Something sweet sounds good," "Just one more."? I'm beginning to think that maybe control is an unattainable goal. Maybe what we really need to focus on is tricking that voice into satiation by eating foods so fresh and full of flavor that it won't have any reason to complain. For me, the prolonged and conscious commitment is the only way. Awareness manifests into understanding and anticipating what the body and mind need to truly be nourished. </span><br />
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<span style="font-size: small;"><span style="font-size: large;">If you don't take care of your body, where are you going to live?</span></span></div>
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<span style="font-size: small;"><span style="font-size: large;">~Lendon Smith, M.D. </span> </span></div>
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</tbody></table>Anonymoushttp://www.blogger.com/profile/00653171746510669448noreply@blogger.com2tag:blogger.com,1999:blog-6187746806730179626.post-12712758386971704682012-01-19T19:29:00.000-07:002012-01-19T19:29:12.688-07:00Week #2 of the Cleanse- Trying New Foods As Week #2 of the cleanse has gone past, and Week #3 draws near its end I've been left feeling great about my food choices. Not only have I been pretty much solely subsisting on whole fruits, vegetables, grains, nuts and fish but I've been trying new foods I never even knew I liked. <br />
Take the sardine, for example. My mom used to eat them out of the can, the mustard kind. I was disgusted, as any adolescent girl probably would be. Until recently, the gross mustard image was all I knew of sardines, and for that reason I had pretty much condemned them to my list of fish that I don't eat. But let's re-examine the sardine. Actually several types of fish related to the herring, sardines are a whopping good dose of all things healthy. These little soft-boned fishies contain Vitamin B12, Vitamin D, tons of protein, Omega-3 fatty acids, and more. Not only that, but Pacific Wild-caught sardines are about the most ecologically friendly fish you can buy and eat. At the bottom of the oceanic food chain, sardines feed on plankton and have been found to be lacking in high levels of heavy metals. <br />
<span style="font-size: large;"> </span><br />
<span style="font-size: large;">And boy are they delicious!</span><br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-16Eryp0lk7w/TxjJm6oKR2I/AAAAAAAAAcU/iBVdnFaLeho/s1600/sardines.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://2.bp.blogspot.com/-16Eryp0lk7w/TxjJm6oKR2I/AAAAAAAAAcU/iBVdnFaLeho/s320/sardines.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mixed greens w/ tarragon, clementines, sardines and toasted pumpkin seeds</td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<span style="font-size: large;">Breakfast</span> continues to be something I look forward to. The offerings were:</div>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-ZnYSdt6ej3s/TxjKKVphz8I/AAAAAAAAAcc/EhmO7fEeEzo/s1600/tofuscramble.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://3.bp.blogspot.com/-ZnYSdt6ej3s/TxjKKVphz8I/AAAAAAAAAcc/EhmO7fEeEzo/s320/tofuscramble.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tofu scramble w/ beet greens and turmeric </td></tr>
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Try the tofu scramble with black beans and Sriracha for a little kick. <br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-ey8psLt-5u8/TxjKgpIAWRI/AAAAAAAAAck/NTRDN63UYo4/s1600/chickpeamiso.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://4.bp.blogspot.com/-ey8psLt-5u8/TxjKgpIAWRI/AAAAAAAAAck/NTRDN63UYo4/s320/chickpeamiso.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Vegetable-miso soup with chickpeas</td></tr>
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This soup is so delicious it has made it into the breakfast rotation two weeks in a row. I know, you're thinking: Soup for breakfast? And really, that's all you need to ask yourself, and then you need to eat it!<br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-BsTbL0qPAek/TxjLLdUPkfI/AAAAAAAAAcs/2MpRcTROFoc/s1600/kiwipineapple.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://3.bp.blogspot.com/-BsTbL0qPAek/TxjLLdUPkfI/AAAAAAAAAcs/2MpRcTROFoc/s320/kiwipineapple.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My smoothie creation: Kiwi + pineapple + mango</td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<span style="font-size: large;">Lunches</span> have been just as satisfying, but with more substance. The sardine salad above makes an excellent lunch for two (or two days!) But who can resist spicy black bean salad with mangoes? Raw kale salad with pomegranate? Or red lentil soup with turnips and parsley? I couldn't...good, good, gone.<br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-kNHT0ZE-3WM/TxjL_EFIgkI/AAAAAAAAAc0/bkh3RbsjGP4/s1600/turniplentil.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://3.bp.blogspot.com/-kNHT0ZE-3WM/TxjL_EFIgkI/AAAAAAAAAc0/bkh3RbsjGP4/s320/turniplentil.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Red lentil and turnip soup with parsley</td></tr>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-ddFnHC5Ai2w/TxjMJiMzgJI/AAAAAAAAAc8/hZ2V30k9-PI/s1600/spicybbsalad.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://4.bp.blogspot.com/-ddFnHC5Ai2w/TxjMJiMzgJI/AAAAAAAAAc8/hZ2V30k9-PI/s320/spicybbsalad.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spicy Black Bean Salad- Try this with mangoes and/or avocado for a savory treat</td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-uA7BzxgX9PQ/TxjNiQJGc2I/AAAAAAAAAdU/xtA9nO_T-ts/s1600/rawkalesalad.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://1.bp.blogspot.com/-uA7BzxgX9PQ/TxjNiQJGc2I/AAAAAAAAAdU/xtA9nO_T-ts/s320/rawkalesalad.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Raw kale salad with pomegranate and toasted walnuts</td></tr>
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<span style="font-size: large;">Dinners<span style="font-size: small;"> have been the height of delectable. I've learned to cook en papillote, as the French say, or in parchment paper as we Americans say. It's a great way to preserve nutrients and cook food fast! Plus, it's fun to open up your dinner like a present.</span></span><br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-ENywK0a7tZM/TxjMuEJmFhI/AAAAAAAAAdE/Upn0NEO7cxg/s1600/rainbowtrout.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://3.bp.blogspot.com/-ENywK0a7tZM/TxjMuEJmFhI/AAAAAAAAAdE/Upn0NEO7cxg/s320/rainbowtrout.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rainbow trout cooked en papillote with fennel, apple and broccoli slaw</td></tr>
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<span style="font-size: large;"><span style="font-size: small;"> </span></span><br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-uYOcY3Z7Om8/TxjM_vFU1FI/AAAAAAAAAdM/GKm-aWbG-kM/s1600/salmonbokchoy.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://4.bp.blogspot.com/-uYOcY3Z7Om8/TxjM_vFU1FI/AAAAAAAAAdM/GKm-aWbG-kM/s320/salmonbokchoy.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Grilled salmon and bok choy with avocado salsa</td></tr>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-F4vEa-5onsY/TxjNy3zkpcI/AAAAAAAAAdc/OAfSvwp81k8/s1600/winterveggies.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://1.bp.blogspot.com/-F4vEa-5onsY/TxjNy3zkpcI/AAAAAAAAAdc/OAfSvwp81k8/s320/winterveggies.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Roasted winter vegetables with cannellini beans</td></tr>
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<span style="font-size: large;">Snacks <span style="font-size: small;">remain by far the most important component of this eating plan! I've stuck with a few of the same recipes from Week #1, and added a new dessert-like snack. </span></span><br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-gzGfCv-pmag/TxjOWIkjt2I/AAAAAAAAAdk/H_k9bL64Y2A/s1600/datespistachio.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://2.bp.blogspot.com/-gzGfCv-pmag/TxjOWIkjt2I/AAAAAAAAAdk/H_k9bL64Y2A/s320/datespistachio.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pistachio-stuffed dates with toasted coconut</td></tr>
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<span style="font-size: large;"><span style="font-size: small;">Meet, the date. Nectar-sweet, golden and sticky, the date has become my new favorite dried fruit. Could. Not. Stop. Eating. Them! Even when they weren't smooshed with delicious pistachio crumbs and dusted in coconut. It's a good thing they're so darn good for you! Packed with vitamins A1, B1, B2, B3, B5 and over twenty essential amino acids, there's a reason this fruit has been a staple of the Middle Eastern and Mediterranean diet for centuries. I buy the kind already pitted to save myself the messy, sticky trouble of pitting them. </span></span><br />
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<span style="font-size: large;"><span style="font-size: small;">It's quite remarkable the difference food can make in your life- whether it's good food or bad food. I feel fortunate to be able to try new things and make wise choices about what I'm consuming. I also feel fortunate to have some new kitchen toys that I'm bursting to write about! After the cleanse...and after I write AT LEAST ONE poem for a poetry gig next weekend...Here's to feeding my inspiration. </span></span>Anonymoushttp://www.blogger.com/profile/00653171746510669448noreply@blogger.com2tag:blogger.com,1999:blog-6187746806730179626.post-28029176724470446342012-01-07T15:01:00.000-07:002012-01-07T15:01:35.637-07:00Week #1 of the Cleanse- Lessons in Willpower & Weakness<div class="separator" style="clear: both; text-align: center;">
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<tr><td class="tr-caption" style="text-align: center;">Life is a journey.</td></tr>
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As week one of the cleanse draws to a close, I'm pleased to find that I am already feeling the benefits of eating more fresh, healthy foods. That's not to say that it has been easy though. In addition to feeling really healthy and good, I have had a very hard time resisting my sugar cravings. I never knew how much I depended on dessert after dinner! Habitually, we have eaten dinner and then gorged ourselves on all kinds of processed sugar and junk. Habits like that are hard to break, let me tell you. The ultimate food torture of the week was baking a cake for a co-workers retirement party. This cake smelled so amazingly delicious, and was chocolate, my favorite. Of course, I <i>had </i>to have a crumb or two...<br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-QY26Tjwgni0/Twi7_bsQGFI/AAAAAAAAAbQ/3ud9IUrVBZw/s1600/chocbundt.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://3.bp.blogspot.com/-QY26Tjwgni0/Twi7_bsQGFI/AAAAAAAAAbQ/3ud9IUrVBZw/s320/chocbundt.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chocolate-Cinnamon Bundt Cake with Mocha Frosting</td></tr>
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Keeping a food journal has been immensely helpful in examining my relationship with food. I can compare what I was eating <i>before</i> the cleanse to what I'm eating now, and the difference has been like night and day. From ice cream and Snickers candy bars to fresh juices, smoothies and veggies. It even looks better written on the page! Also, I am more mindful of what I eat, as I am documenting every morsel. <br />
Having the recipes and guidelines for this cleanse is only half of the battle. While you have the tools, it also becomes a battle of the mind and the body. At times I wonder where the cravings stem from, and if they are based more on a physical or a mental dependence. Or both. As my physical self purges the toxins, I feel that my mental self is also detoxifying. I would almost compare it to a withdrawal- where the absence of the normal substances shocks the system into a panic. <i>What I would do for a cheeseburger...</i> <br />
But in moments of weakness, where I really think I might give in to the whims of my junk-food addicted stomach (and brain), I remember the fresh food waiting to be transformed into something nourishing and flavorful. I savor the time spent in preparation- rinsing, peeling, chopping, roasting, seasoning. The final anticipatory moment before the first bite, when you're not quite sure that it's going to be what you thought. But then it always is, and sometimes exceedingly so. <br />
These recipes don't disappoint, and some of them were so wonderful that I will be making them far beyond this cleanse. <br />
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<span style="font-size: large;">First things first...</span><br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-OiGUqrl8sdk/TwiwZXLQK-I/AAAAAAAAAZQ/DyTfBv_4kxc/s1600/lemonh20.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://3.bp.blogspot.com/-OiGUqrl8sdk/TwiwZXLQK-I/AAAAAAAAAZQ/DyTfBv_4kxc/s320/lemonh20.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Drinking warm water with lemon juice before breakfast helps stimulate the liver and release digestive enzymes!<br />
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<span style="font-size: large;">Breakfast </span>I normally skip this meal, but it is oh so important because it helps to keep you full until lunch or your first snack! So the moral of this story? <span style="font-size: large;">Eat breakfast! </span><br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-kxfLwPvlI8E/TwixKe3iL7I/AAAAAAAAAZg/m6IVErTMLC8/s1600/greenmachine.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://1.bp.blogspot.com/-kxfLwPvlI8E/TwixKe3iL7I/AAAAAAAAAZg/m6IVErTMLC8/s320/greenmachine.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Green Machine Smoothie- Intense Green!<br />
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<tr><td><a href="http://2.bp.blogspot.com/-NS47L-NNs-w/TwiyiYbC9fI/AAAAAAAAAZo/fFB8U3asb-U/s1600/grapefruitcarrot.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://2.bp.blogspot.com/-NS47L-NNs-w/TwiyiYbC9fI/AAAAAAAAAZo/fFB8U3asb-U/s320/grapefruitcarrot.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;">Grapefuit + Carrot + Apple + Ginger<br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-LjpUzWlY4-M/Twiz8ZT-B-I/AAAAAAAAAZw/Bojx0qXSP4Q/s1600/beetpre.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://3.bp.blogspot.com/-LjpUzWlY4-M/Twiz8ZT-B-I/AAAAAAAAAZw/Bojx0qXSP4Q/s320/beetpre.JPG" width="320" /></a></td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-sjoQgNBKGGk/Twi0NUyMyUI/AAAAAAAAAZ4/tSr9vbL-cIU/s1600/beetpost.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://3.bp.blogspot.com/-sjoQgNBKGGk/Twi0NUyMyUI/AAAAAAAAAZ4/tSr9vbL-cIU/s320/beetpost.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Beet + Carrot + Apple + Mint</td></tr>
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<span style="font-size: large;">Lunch! </span>I start dreaming about lunch soon after breakfast, and I need something that will both energize me and keep me full until a snack or dinner. These were delicious!</div>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-71SJyc-Xbj4/Twi1IX6XqxI/AAAAAAAAAaA/JuqwUNV9_mI/s1600/kalecabbagesalad.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://1.bp.blogspot.com/-71SJyc-Xbj4/Twi1IX6XqxI/AAAAAAAAAaA/JuqwUNV9_mI/s320/kalecabbagesalad.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Kale and Red Cabbage Salad with Mixed Seeds and Tangy Dressing<br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-5yc6HWvyY8E/Twi1T3JD_BI/AAAAAAAAAaI/ZBP_cUN8hF8/s1600/bnutsquashsoup.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://1.bp.blogspot.com/-5yc6HWvyY8E/Twi1T3JD_BI/AAAAAAAAAaI/ZBP_cUN8hF8/s320/bnutsquashsoup.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spiced Butternut Squash Soup<br /><br /></td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-t9UTY9PTeK0/Twi2x9I79OI/AAAAAAAAAaQ/BdK-auEWYyI/s1600/avocadosalad.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://3.bp.blogspot.com/-t9UTY9PTeK0/Twi2x9I79OI/AAAAAAAAAaQ/BdK-auEWYyI/s320/avocadosalad.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Avocado Salad with Tomatoes and Bell Pepper</td></tr>
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<span style="font-size: large;">Dinner </span>This is the easiest meal to compromise. You're tired and you don't feel like cooking, so you order a pizza or get some other kind of carry out or fast food. I find when I eat a little snack and take the time to prepare dinner that I'm much more satisfied with my meals. I eat every bite, and I enjoy it.<div>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-YQdL8S8Lf10/Twi5gF18kLI/AAAAAAAAAaY/Ztuf9yXYaEM/s1600/squashbroccgreenstahini.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://3.bp.blogspot.com/-YQdL8S8Lf10/Twi5gF18kLI/AAAAAAAAAaY/Ztuf9yXYaEM/s320/squashbroccgreenstahini.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Delicata Squash and Broccoli over Mixed Greens with Tahini Sauce</td></tr>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-OdEjiX99PI8/Twi5pX8eF1I/AAAAAAAAAag/AdvuGvp-k4w/s1600/beetsoup.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://2.bp.blogspot.com/-OdEjiX99PI8/Twi5pX8eF1I/AAAAAAAAAag/AdvuGvp-k4w/s320/beetsoup.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Roasted Garlic-Beet Soup w/ Sauteed Beet Greens</td></tr>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-kjrVvsoW9hk/Twi511MAjII/AAAAAAAAAao/kanwL1aW78U/s1600/cauliflowerpeppers.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://2.bp.blogspot.com/-kjrVvsoW9hk/Twi511MAjII/AAAAAAAAAao/kanwL1aW78U/s320/cauliflowerpeppers.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Roasted Cauliflower, Red Peppers and Almonds with Olives and Parsley<br /><br /><div style="text-align: left;">
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<span style="font-size: large;">Snacks </span>Having a good supply of healthy snacks on hand has been crucial for me when it comes to sticking with the cleanse. It's so easy to go to the vending machine, but when you have these treats at your fingertips there's no need to cheat!</div>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-HGpdDcYKIQs/Twi6knU1Q5I/AAAAAAAAAaw/tqyfwc2SaNE/s1600/crispycauliflower.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://2.bp.blogspot.com/-HGpdDcYKIQs/Twi6knU1Q5I/AAAAAAAAAaw/tqyfwc2SaNE/s320/crispycauliflower.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Crispy Roasted Cauliflower</td></tr>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-zzY-NwIzquU/Twi6r73BxfI/AAAAAAAAAa4/Ak9mSBwCln4/s1600/fruitnutbites.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://4.bp.blogspot.com/-zzY-NwIzquU/Twi6r73BxfI/AAAAAAAAAa4/Ak9mSBwCln4/s320/fruitnutbites.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fruit and Nut Bites</td></tr>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-QkxvZU6Zq8M/Twi6yvS5dtI/AAAAAAAAAbA/K-Vi33OcMMY/s1600/crispychickpeas.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://2.bp.blogspot.com/-QkxvZU6Zq8M/Twi6yvS5dtI/AAAAAAAAAbA/K-Vi33OcMMY/s320/crispychickpeas.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spiced Crispy Roasted Chickpeas</td></tr>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-By0nUsSRR9g/Twi67GkzIZI/AAAAAAAAAbI/Fl-tPs6uorg/s1600/kalechips.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://4.bp.blogspot.com/-By0nUsSRR9g/Twi67GkzIZI/AAAAAAAAAbI/Fl-tPs6uorg/s320/kalechips.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Kale Chips- Eat as much of this powerhouse food as possible!</td></tr>
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I can't wait to begin Week 2! The recipes are a bit more substantial (read: no liquid meals!) and you start incorporating lean proteins like fish and tofu. I rather underestimated the ease with which I would adapt to this new diet, but I am quickly feeling pride in being able to make these changes and noticing a difference in the way I feel. </div>
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<span style="font-size: large;">Difficulties make you a jewel. </span></div>
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<span style="font-size: large;">~Chinese proverb</span></div>
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<br /></div>Anonymoushttp://www.blogger.com/profile/00653171746510669448noreply@blogger.com0tag:blogger.com,1999:blog-6187746806730179626.post-42857971508011716792011-12-30T12:52:00.000-07:002011-12-30T12:52:24.526-07:00Will You Join Us?<div style="text-align: center;">
Life is a recipe.</div>
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A long list of ingredients</div>
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put together in a certain way,</div>
<div style="text-align: center;">
to later be chewed and eventually</div>
<div style="text-align: center;">
-expelled.</div>
<div style="text-align: center;">
Take 4 cups of heartache and</div>
<div style="text-align: center;">
combine with 2 tablespoons of hope </div>
<div style="text-align: center;">
until heartache is absorbed completely.</div>
<div style="text-align: center;">
Slowly incorporate hope with</div>
<div style="text-align: center;">
2 cups of hard work</div>
<div style="text-align: center;">
and a dash of good fortune.</div>
<div style="text-align: center;">
Bake.</div>
<div style="text-align: center;">
Serve immediately, chew fully.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-OzzKyYWsYJM/Tv4Ie97sVVI/AAAAAAAAAXw/wSuRFrtPrD0/s1600/utah.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://1.bp.blogspot.com/-OzzKyYWsYJM/Tv4Ie97sVVI/AAAAAAAAAXw/wSuRFrtPrD0/s320/utah.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Top of the world in Utah</td></tr>
</tbody></table>
<br />
<div style="text-align: left;">
Sometimes the recipe that is life needs a change. Spice needs to be added. A pinch of salt. A dash here and there of savory sweetness. The palate tires of being overloaded with the richness of the holiday season's offerings and it's almost a mandate to slow down and pay closer attention to indulgence vs. overdone. </div>
<div style="text-align: left;">
I'm not big on New Year's resolutions partially because I never stick with them, and also because I think any time of the year is a good time to make changes. But, for whatever reason, January 2012 feels like a big, creamy piece of paper in a brand new journal and I want to etch it with the freshest and best ideas. It goes to reason that a calm, peaceable mind must have a healthy body to inhabit. <br />
I know that I feel better when I eat fresh, whole foods. I have more energy, sleep better and have less cravings for sugary sweets and carbohydrate-rich foods. Knowing this, I proceeded to gorge myself on bottled Cokes, cheese dips, lots of bread and pasta, chocolate, and plenty of cookies during the holidays. Now I'm experiencing the equivalent of a food hangover: Headache, bloating, dehydration. Just as after an unexpected night of heavy drinking I have to ask myself: WHY??? Why do we do these things to ourselves? </div>
<div style="text-align: left;">
Now, that's a big question with an even bigger answer. Which is why I'm more interested in HOW I'm going to right my nutritional wrongs and heal myself, than in why I seem to have a genetic weakness for <i>lasagna Napoletana </i>and creamy French cheeses.</div>
<div style="text-align: left;">
Thank goodness that my favorite Martha Stewart publication has a solution! Whole Living Magazine has a 2012 action plan that involves a 28-day cleanse. It is the ultimate purge for the body, with changing weekly menus chock-full of vegetables, fruits and whole grains. </div>
<div style="text-align: left;">
Things you have to live without during the cleanse:</div>
<div style="text-align: left;">
</div>
<ul>
<li>Processed foods and/or beverages</li>
<li>Added sugar</li>
<li>Dairy</li>
<li>Gluten</li>
<li>Caffeine</li>
<li>Alcohol (Yes, gasp, I know!)</li>
</ul>
<br />
<div style="text-align: left;">
We have decided to commit to an entire month of the action plan, and all I wanna know is:</div>
<div style="text-align: center;">
<span style="font-size: large;">Who's comin' with me?</span></div>
<div style="text-align: left;">
You can find out all of the details, as well as get the shopping lists and recipes by clicking <a href="http://www.wholeliving.com/152870/2012-whole-living-action-plan" target="_blank">here</a>.<br />
Here's some inspiration:<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-TlwqGpjKAvU/Tv4KIhujCWI/AAAAAAAAAYU/cgWsVLbIn5E/s1600/fruitveggies.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://2.bp.blogspot.com/-TlwqGpjKAvU/Tv4KIhujCWI/AAAAAAAAAYU/cgWsVLbIn5E/s320/fruitveggies.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Carrots+Apples+Ginger</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-oqWfF-J85w0/Tv4KLh2foDI/AAAAAAAAAYg/awTgpl7uxKw/s1600/carrotjuice.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://4.bp.blogspot.com/-oqWfF-J85w0/Tv4KLh2foDI/AAAAAAAAAYg/awTgpl7uxKw/s320/carrotjuice.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">= CarrotAppleGinger Juice!</td></tr>
</tbody></table>
<br />
<br /></div>
<div style="text-align: left;">
<br /></div>
</div>Anonymoushttp://www.blogger.com/profile/00653171746510669448noreply@blogger.com0tag:blogger.com,1999:blog-6187746806730179626.post-35261296283902767142011-12-01T08:55:00.001-07:002011-12-01T11:19:53.545-07:00Right quick... Aaand it's December! The month is starting off as it should, with the mountain range shrouded in thick mist. I suppose it's snowing up there.<br />
Before one holiday ends, it seems we are already bombarded with the immediacy of another. It was hard to ignore the news stories and footage of the chaotic shoppers converging on stores and malls all over the country the day after Thanksgiving. Record amounts of money were spent on, well, crap. What is it with this nation and retail therapy? Maybe it was all paid for with credit cards that can never be paid off, and maybe the national unemployment rate is steadily hovering at 9%. By golly, my toddler <i>will</i> have that petroleum-based toy that will end up in a landfill in a year. Have we become the Land of the Gimme Gimme? Where, what's mine is mine and what's yours is also mine?<br />
I'm not saying that we shouldn't buy things to show the people we love that we appreciate them. However, I am asking, and hoping, that we can shop locally, consume a little less and do all of that with the presence of mind that those 'things' are not equivalent to the happiness and joy that those people bring us. The Venerable Cheng Yen said: <br />
<blockquote class="tr_bq">
<span style="font-size: large;">Happiness does not come from having much, but from being attached to little.</span></blockquote>
The great minds of meditation and yoga tell us to 'un-know' everything, and let the sound and motion of the world flow over us as we listen. That by letting go and learning how to comfortably control the roller-coaster that is the mind, we obtain a greater understanding of our emotions and thoughts. In turn, we are happier and healthier for it.<br />
Not that any of that is easy. It's hard to 'let go' sometimes. There are times when the mind won't stop, when even the beat of the heart matches the quickly pulsing thoughts and feelings. To ignore them would be impossible and naive, but giving them free rein would be allowing ourselves to be overcome. <br />
The simplest, easiest way to ease and calm the mind and the body is to <span style="font-size: large;">breathe. <span style="font-size: small;">Slowing the breath, counting the inhales and exhales, even just being aware of the shallowness or depth. Taking this time increases our awareness, all working towards that letting go thing. </span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"> My point with all of this is that, practicing these philosophies in our daily lives can help us to familiarize </span>ourselves with the word <span style="font-size: large;">enough</span></span>. </span><br />
<br />
Here are two quick and easy dinners that I made this week using Thanksgiving leftovers. Sometimes it can be a challenge to find things to do with the leftover turkey, or some of the other ingredients that you just didn't quite use all of. This week we had lots of turkey to get through and a big container of crushed tomatoes to do something with.<br />
Tuesday night is Yoga Night, and we don't get home until after 8:30. So we need something that is fast and semi-good for us. Here's what we had:<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-iIgl6OBj37U/Tte-fP9FMQI/AAAAAAAAAXU/9g9xrpM_rRQ/s1600/turkeychilaquiles.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://2.bp.blogspot.com/-iIgl6OBj37U/Tte-fP9FMQI/AAAAAAAAAXU/9g9xrpM_rRQ/s320/turkeychilaquiles.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Thanksgiving Turkey Chilaquiles</td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
You can find the original recipe <a href="http://www.epicurious.com/recipes/food/views/Turkey-Chilaquiles-236486" target="_blank">here</a>, but I'd suggest some alterations.<br />
<ul>
<li>Use blue corn tortilla chips- unsalted is key!</li>
<li>Add one can of drained black beans when adding the salsa. </li>
<li>Pepper Jack Cheese gives it a great kick.</li>
<li>Omit the turkey for a vegetarian meal, and use vegan cheese and sour cream for a vegan meal!</li>
</ul>
Last night, I walked the aisles of our minuscule neighborhood natural grocery for a good 15 minutes trying to decide what I was going to have for dinner. When I realized that I had everything I needed, I left empty-handed.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-ZWV66-xS9HM/TtfAaPeolbI/AAAAAAAAAXc/okeHGC9Mpf8/s1600/pastaonthefly.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://1.bp.blogspot.com/-ZWV66-xS9HM/TtfAaPeolbI/AAAAAAAAAXc/okeHGC9Mpf8/s320/pastaonthefly.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tomato Sauce On the Fly w/ Roasted Garlic and Fusilli</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
The key to this is simplicity, and using what you have. I love the warm, rich flavor of roasted garlic!<br />
<br />
Ingredients<br />
<ul>
<li>1 T minced shallot or onion</li>
<li>2 cloves minced garlic</li>
<li>2-?? cloves whole garlic cloves, unpeeled </li>
<li>3 T olive oil</li>
<li>Pasta, preferably whole grain</li>
<li>One can crushed tomatoes</li>
<li>Dried oregano</li>
<li>Dried thyme</li>
<li>Salt & Pepper</li>
<li>Pinch of sugar</li>
</ul>
Preheat oven to 375 degrees F. Make a package with aluminum foil and garlic, drizzling 1-2 tablespoons (or more) to coat cloves. Place package in the oven, roast for 25-30 minutes. <br />
Saute the shallot or onion in one tablespoon of oil until it begins to soften, 3-4 minutes on medium heat. Meanwhile, place crushed tomatoes in a pot and put over medium-low heat. Add minced garlic to the shallots and saute until garlic is fragrant. Add shallot and garlic mixture to tomatoes. Season to taste, using thyme, oregano, salt and pepper. After sauce begins to simmer, add a pinch of sugar. Simmer sauce while pasta cooks. <br />
Toss cooked pasta with sauce. Remove roasted garlic cloves from peeling and mash or add whole to pasta.<br />
<br />
Here's to December:<br />
<div style="text-align: center;">
<blockquote class="tr_bq">
<span style="font-size: large;">The world is your oyster. Yes, but in that oyster is the pearl, and to get to the pearl one has to first discard the shell and the flesh. </span> </blockquote>
</div>
<div style="text-align: center;">
<blockquote class="tr_bq">
<span style="font-size: large;">~Ian Gardner </span></blockquote>
<div style="text-align: left;">
Good luck, my fellow pearl-seekers. </div>
</div>
<blockquote class="tr_bq">
<br /></blockquote>
<br />
<blockquote class="tr_bq">
</blockquote>
<br />
<br />
<br />
<br />Anonymoushttp://www.blogger.com/profile/00653171746510669448noreply@blogger.com0tag:blogger.com,1999:blog-6187746806730179626.post-80752098712915628022011-11-27T10:58:00.000-07:002011-11-27T10:58:18.866-07:00Indulged, indeed. Someone once said that it's not so much where you are, but who you're with. My confidence in this comment has wavered somewhat over time. When I wasn't where I wanted to be geographically, at least I was with the one I loved. When I was where I wanted to be, the one I loved was far away (though on his way.) And this Thanksgiving, I am where I want to be, with the one I love, but without the nearness and warmth of my dear family. <br />
Don't get me wrong, I love my life and my career, even if they have taken me farther than I've ever been from my loved ones. Weeks and months pass by quickly, with the normal grind taking over one's schedule, but it's really during the holidays that I have the time to reflect on the fact that I'm several states, and a couple of time zones away from home! But as a friend also living far away from home remarked, we are incredibly lucky to have such wonderful people to miss.<br />
Thanksgiving was a small affair for us this year- normally we attend anywhere from three to four in one weekend! Three of us gathered around our modest table as it all but groaned under the weight of all of the food, and practiced the annual tradition of over-indulgence. Not one dish was less than wonderful, if I do say so myself, and we have been exuberantly eating leftovers for the past couple of days! <br />
<br />
<div style="color: black; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: center;">
<b>Menu</b></div>
<div style="color: black; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: center;">
<b><a href="http://www.epicurious.com/recipes/food/views/Kale-Brussels-Sprout-Salad-368295" target="_blank">Tuscan Kale and Brussels Sprout Salad</a> </b></div>
<div style="color: black; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: center;">
<a href="http://www.epicurious.com/recipes/food/views/Parker-House-Rolls-102605" target="_blank"><b>Parker House Rolls</b></a></div>
<div style="color: black; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: center;">
<a href="http://www.epicurious.com/recipes/food/views/Simple-Roast-Turkey-with-Rich-Turkey-Gravy-236409" target="_blank"><b>Simple Roast Turkey</b></a></div>
<div style="color: black; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: center;">
<a href="http://www.epicurious.com/recipes/food/views/Roasted-Vegetable-Gravy-231005" target="_blank"><b>Roasted Vegetable Gravy</b></a><br />
<b><a href="http://www.epicurious.com/recipes/food/views/Perfect-Mashed-Potatoes-361830" target="_blank">Perfect Mashed Potatoes </a></b></div>
<div style="color: black; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: center;">
<a href="http://www.epicurious.com/recipes/food/views/Farmhouse-Herbed-Stuffing-240446" target="_blank"><b>Farmhouse Herbed Stuffing</b></a></div>
<div style="color: black; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: center;">
<a href="http://www.epicurious.com/recipes/food/views/Cranberry-Sauce-102583" target="_blank"><b>Cranberry Sauce</b></a></div>
<div style="color: black; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: center;">
<a href="http://www.epicurious.com/recipes/food/views/Haricots-Verts-Roasted-Fennel-and-Shallots-231101" target="_blank"><b>Haricots Verts with Roasted Fennel and Shallots</b></a></div>
<div style="color: black; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: center;">
<a href="http://www.epicurious.com/recipes/food/views/Parmesan-Roasted-Butternut-Squash-350608" target="_blank"><b>Parmesan-Roasted Butternut Squash</b></a></div>
<div style="color: black; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: center;">
<a href="http://www.epicurious.com/recipes/food/views/Old-Fashioned-Pecan-Pie-356072" target="_blank"><b>Old-Fashioned Pecan Pie</b></a></div>
<div style="color: black; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: center;">
<a href="http://www.epicurious.com/recipes/food/views/Classic-Double-Crust-Apple-Pie-105845" target="_blank"><b>Classic Double-Crust Apple Pie</b></a></div>
<div style="text-align: center;">
<div style="color: black; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
<b>Homemade Whipped Cream </b></div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="320" src="http://2.bp.blogspot.com/-Mqg30aj9KZg/TtGKuHyxu7I/AAAAAAAAAVQ/eG2_QhfvX5A/s320/rolls.JPG" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Parker House Rolls</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-OJ2veEkQUvI/TtJ4sU8wWNI/AAAAAAAAAVw/8TOXcfhTnCE/s1600/kale.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://3.bp.blogspot.com/-OJ2veEkQUvI/TtJ4sU8wWNI/AAAAAAAAAVw/8TOXcfhTnCE/s320/kale.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tuscan Kale and Brussels Sprout Salad</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-rNkAlDKeh2U/TtGK0ABgDnI/AAAAAAAAAVY/u42_60JM5HU/s1600/plate.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://1.bp.blogspot.com/-rNkAlDKeh2U/TtGK0ABgDnI/AAAAAAAAAVY/u42_60JM5HU/s320/plate.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Loaded plate</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-zPGDpESbmJ0/TtGK4qN3odI/AAAAAAAAAVg/UOuqe5hA7vo/s1600/applepie.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://4.bp.blogspot.com/-zPGDpESbmJ0/TtGK4qN3odI/AAAAAAAAAVg/UOuqe5hA7vo/s320/applepie.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Classic Double-Crust Apple Pie</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: left;">
Feeling a little ambitious, I decided to make a beautiful, <a href="http://www.epicurious.com/recipes/food/views/Turkey-Stock-231076" target="_blank">golden stock</a> from the turkey carcass. Since that wasn't very much work once it was in the pot, I thought I should probably also make some bread in the bread maker Allen's grandma gave us. It was my first time using a bread maker, and I really enjoyed how you just put the ingredients in the pan, close the lid, put in the yeast and press Start! I took the recipe right off of the bag of King Arthur Bread Flour- <a href="http://www.kingarthurflour.com/recipes/oatmeal-toasting-and-sandwich-bread-recipe" target="_blank">Oatmeal Toasting & Sandwich Bread</a>, and despite the fact that I didn't really follow their instructions, the bread turned out nicely. It's a little bit sweet and has a velvety, without being crumbly, texture. I can't wait to use my machine again!</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-YvzHqPZDnhI/TtJ4jHI58oI/AAAAAAAAAVo/cxYHYw-2jiw/s1600/bread.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-YvzHqPZDnhI/TtJ4jHI58oI/AAAAAAAAAVo/cxYHYw-2jiw/s320/bread.JPG" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
As this was my first Thanksgiving cooking <i>everything</i>, I decided to make a list of the things I learned and share them:</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<b><u>5 Things I Learned About Thanksgiving</u></b></div>
<div class="separator" style="clear: both; text-align: center;">
1. Turkey is overrated.</div>
<div class="separator" style="clear: both; text-align: center;">
2. A potato ricer is the key to perfect mashed potatoes. Buy one.</div>
<div class="separator" style="clear: both; text-align: center;">
3. Planning, planning, planning. Unless you want to eat at midnight, when it's not even Thanksgiving anymore.</div>
<div class="separator" style="clear: both; text-align: center;">
4. If you must cook a turkey, high temp/short cooking time is the way to go. Figure about 10 minutes per pound at 450 degrees F.</div>
<div class="separator" style="clear: both; text-align: center;">
5. The simpler the stuffing, the better.</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
And, of course, enjoy it all to the last bite!</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-HJScKGyYZ58/TtJ5Dcr3l9I/AAAAAAAAAV4/jRWbPchsrjs/s1600/pecanpie.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-HJScKGyYZ58/TtJ5Dcr3l9I/AAAAAAAAAV4/jRWbPchsrjs/s320/pecanpie.JPG" width="320" /></a></div>
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</div>Anonymoushttp://www.blogger.com/profile/00653171746510669448noreply@blogger.com2tag:blogger.com,1999:blog-6187746806730179626.post-14224268560672714102011-11-23T11:19:00.001-07:002011-11-23T18:02:16.272-07:00Giving Thanks<div style="text-align: center;">
Symphony of hiss, sizzle, and saute. </div>
<div style="text-align: center;">
Steam-kissed windows beckon with promise.</div>
<div style="text-align: center;">
Edible treasures await:</div>
<div style="text-align: center;">
Crimson cranberry orbs, flaky dough coins, glaringly golden squash.</div>
<div style="text-align: center;">
Today, we eat.<br />
Today, we bow our heads in thanks that we were not the weak, the primitive, the godless.<br />
And we give thanks that our ancestors etched their conquests on the cherub cheeks of history,<br />
Otherwise we might be living out someone else's appreciation; <br />
A different tale of gratitude. <br />
Scrape of the knife, clattering plates, and forkfuls of forgetfulness to sate our<br />
starving, overweight nation.<br />
The corporations have turned my favorite holiday into<br />
a gravy boat segway to Christmas decorations.<br />
But they still can't make Hallmark cards that capture:<br />
Family, friends, food and the feeling of Together. <br />
Grateful and gracious we gorge our collective memory on the fulfillment of unity; <br />
There is no more gratifying dish.<br />
<br />
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<tr><td class="tr-caption" style="text-align: center;">Decadence from a past Thanksgiving</td></tr>
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This time of year I'm practically giddy with excitement. Thanksgiving is my favorite holiday because it's all about the company and the food. The pressure of consumerism is just around the corner, and the end of year hustle is beginning. There is no better time to do some good ol' gut-busting cooking and spend time with the people you care about. <br />
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I don't know if it's the fact that I miss my family or that I just want the traditional Thanksgiving meal, but I've taken a bit of a, ahem, how shall we say, detour from my recent dietary changes. By detour, I mean that we're having turkey. So really, it's less of a detour and more like I pulled the emergency brake while in motion, but oh well. <br />
<br />
My dilemma is that Tofurkey really does not appeal to me. It doesn't look appealing, doesn't sound appealing, no thank you. I've been a vegetarian through many a Thanksgiving and was always just fine with eating the sides. The meat substitute was never an issue, and never really something I desired. So how did we arrive at the bird carcass, you ask? Sheer vanity. I wanted turkey! And it's really just that simple. I also wanted <i>real</i> butter and <i>real </i>eggs and <i>real </i>cream for the few recipes that actually call for them. In a way I feel like I'm giving up on eating healthier and cruelty-free foods, but this is more of a dalliance than it is a lifestyle change. I'm thankful that I'm able to make these changes in my diet without suffering any serious consequences. <br />
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Pictures of the feast to follow!Anonymoushttp://www.blogger.com/profile/00653171746510669448noreply@blogger.com0tag:blogger.com,1999:blog-6187746806730179626.post-22100497074305135132011-11-20T14:39:00.001-07:002011-11-20T18:03:41.355-07:00Let Love Rule<div class="separator" style="clear: both; text-align: center;">
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I've spent a lot of time in the past few months basking in the glorious light of other people's love. Friends I hold dear marry new friends to cherish, and old friends join together as they embark on fresh journeys. Celebrations of love are indeed special and tender. They are proclamations of sorts, shouts into the noisy, distracted world that:<br />
<blockquote class="tr_bq">
"We are here! We are love. Listen, or don't. Take note, take heart, or take flight, but this love intends to soar." </blockquote>
Or something like that. The result of all of this lovey-dovey, is that I've been thinking about what it all means to me. Not just love and marriage, but also companionship and closeness. Far removed from my younger days of poring over wedding magazines and planning menus, marriage has become more to me than pretty dresses to wear and embossed invitations. What can I say? The superficial eyes of my youth were drawn to sparkly things. But of course now I see the emotional symbolism behind it all, and I understand that the importance of marriage greatly transcends the ritual that is the event.<br />
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Yet a part of me still wonders what with all of the <i>terrible </i>relationship role models out there how anyone decides it's a good idea. I have never been partial to the notion that one's 'soul' mate is or should be their romantic partner. A person with whom you connect on that level is familiar enough and interesting because you are distant pieces of each other, and I don't know about you, but I'd rather not be in a relationship with someone like me! It's just kind of like been there, done that, you know? A soul mate accepts you, because not to would be a rejection of itself. A mate <i>chooses </i>to accept you, even though they don't have to. A mate even goes beyond acceptance. A mate embraces, envelops, enfolds, absorbs. Maybe we spend too much time looking for our reflection instead of our shadow.<br />
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So let's say you find the shadow, the absorption of your light. What do you do with it? Do you hold on white-knuckled, never letting go? Do you let it keep its distance, like a kite that you can always reel in if it strays too far? Do you nurture it with predictability and comfortable routine? Do you marry it? <br />
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Maybe you do, and maybe you don't. Whichever you choose, let love rule your roost. <br />
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Anonymoushttp://www.blogger.com/profile/00653171746510669448noreply@blogger.com0tag:blogger.com,1999:blog-6187746806730179626.post-45160042782841555312011-10-27T20:46:00.000-06:002011-11-10T20:45:44.834-07:00The Procrastinator Preps Meet Miss E, The Procrastinator. If they gave out degrees in the subject, I'd be the recipient of an honorary doctorate. I mean, Harvard would have probably <i>recruited</i> me. As the saying goes: If it weren't for the last minute I'd never get anything done!<br />
I mention this pesky trait of mine because these past weeks I have actually surprised myself by....wait for it...planning ahead! On the way back from Asheville, I grabbed a magazine to occupy my mind from thoughts of fiery plane crashes and failing engines. Of course, it was a food magazine. Well, not entirely a food magazine, but the delicious looking photo on the cover was really what sold me. One article in particular caught my eye, and it was about advance food prep. Now, chefs and cooks do this all the time, but I'd never dreamed how truly easy it could make my life. <br />
Here are the things I prepared ahead of time that I was then able to easily reheat for dinner during the week!<br />
<ul>
<li>Braised shiitake mushrooms</li>
<li>Roasted Fall vegetables </li>
<li>Caramelized onion jam</li>
<li>Whole wheat linguine </li>
<li>Roasted butternut squash</li>
<li>Blanched cauliflower</li>
<li>Golden raisin vinaigrette </li>
</ul>
And here are some of the fabulous things I made (and we ate!)<br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-RQLiA_2QFFA/TryVDUNsfTI/AAAAAAAAATk/eOI4yXP51rc/s1600/mushrooms%252Bpasta.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://3.bp.blogspot.com/-RQLiA_2QFFA/TryVDUNsfTI/AAAAAAAAATk/eOI4yXP51rc/s320/mushrooms%252Bpasta.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Braised mushrooms + WW linguine + fresh thyme</td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-rNb6YmVZdd0/TryVOovghaI/AAAAAAAAATs/yfsBx0qtxjs/s1600/roastedveggies.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://1.bp.blogspot.com/-rNb6YmVZdd0/TryVOovghaI/AAAAAAAAATs/yfsBx0qtxjs/s320/roastedveggies.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Roasted Fall veggies + lentils + Golden raisin vinaigrette</td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-mAvAeNqot_0/TryVZMMnJ7I/AAAAAAAAAT0/fRK3ZZQc3Q8/s1600/pizza.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://1.bp.blogspot.com/-mAvAeNqot_0/TryVZMMnJ7I/AAAAAAAAAT0/fRK3ZZQc3Q8/s320/pizza.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Caramelized onion jam + braised mushrooms + artichoke hearts + roasted red peppers</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-eqdGwMldkZ0/TryVp-nUHLI/AAAAAAAAAT8/rmKotOL9upM/s1600/soup.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://1.bp.blogspot.com/-eqdGwMldkZ0/TryVp-nUHLI/AAAAAAAAAT8/rmKotOL9upM/s320/soup.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Roasted butternut squash + braised cauliflower + caramelized onion jam</td></tr>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-Bbf9bNiYurg/TryV0g2cStI/AAAAAAAAAUE/Q-YHO8kyv7M/s1600/pasta%252Bartichokehearts.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://2.bp.blogspot.com/-Bbf9bNiYurg/TryV0g2cStI/AAAAAAAAAUE/Q-YHO8kyv7M/s320/pasta%252Bartichokehearts.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">WW linguine + artichoke hearts + capers + golden raisin vinaigrette</td></tr>
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What an amazingly well-fed and stress-free week that turned out to be! And in truth, you'll be snacking on most of these things for longer than a week. You can find the recipes on the <a href="http://www.wholeliving.com/">Whole Living</a> website.<br />
<br />
If this type of cooking interests you, consider buying/borrowing/checking out <i>The Improvisational Cook</i> by Sally Schneider. <br />
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In the introduction she says:<br />
<blockquote class="tr_bq">
"Improvisational cooking is thrilling. It's the key to ease and pleasure in cooking, freedom from recipes and set lists of ingredients, and liberation from other less tangible constraints: perfectionism, the voices of "I can't," fear of what will happen and maybe go wrong."</blockquote>
Amen, sister. <br />
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And here's a sneak peek at my next culinary adventure...<br />
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<br />Anonymoushttp://www.blogger.com/profile/00653171746510669448noreply@blogger.com2