Wednesday, December 29, 2010
Friday, December 24, 2010
The sugar cookie recipe comes from Betty Crocker and while I do use all organic ingredients it's not really a healthy cookie, although it's sweet and delicious.
1-1/2c powder sugar
1c softened butter
1/2tsp almond flavor
2-1/2c all purpose flour
1tsp baking soda
1tsp cream of tartar
Cream together sugar and butter. Add egg and flavorings. Mix dry ingredients together and add to the rest. Refrigerate 2 hours.
Divide dough in half and roll out to 1/4 inch and cut into stars of varying sizes. I have a set of star cutters that dcerease in size just for this. Bake for 8-10 minutes until barely golden.
I used powdered sugar, a little milk, melted butter and food coloring to make a green icing. The icing served as a bonding agent to hold the stars together. So I just drizzled the icing between each layer and stacked them up.
I just want to end today by sending warm wishes to everyone's hearth. As we move through the winter, having just past the solstice, may you all be warm and well nourished. May the deep winter spirits seep into you and help you gether energy for the coming spring. Happy Holidays!!
Sunday, December 12, 2010
Unfortunately all of this driving has done nothing to quell the irritation I already felt about people who drive with reckless abandon. I just don't understand their thought process or rather lack of thought process.
For me, driving my car on the interstate is probably the most dangerous thing I do in my daily life. It's the one activity where one wrong move could end in the untimely death of both my child and myself as well any other motorist.
I do not think it's unreasonable to ask others to recognize the true facts that come with being a driver/commuter. To me the main factor with is driving is that once you enter onto the roadway your actions cannot be considered autonomous anymore. You are now part of a pack as it were. What you do in your vehicle no longer is just of concern to you, your actions can ultimately affect my life and that of others.
So as I maneuver through the aggressive tailgating drivers, the young texting drivers, the "I think I'm a racecar driver weave in and out to cross the finish line" drivers, the "don't you know that HOV means 'drive as fast as you want' lane" drivers, I often find myself bracing for the worst.
Now, I am by no means a perfect driver, and I realize that from time to time we all lose focus for a moment. We may unintentionally hit the gas a little hard, change lanes and not see the car in the blind spot, or just have a brain freeze. But I can't help wish more people would drive safely.
Luckily for me, folks here don't seem to favor the HOV lane (a huge truck for each Texan?) and so I can often cruise on down without too much trouble.
Well, I'm off again to brave the storm of the interstate...peace be with you as you cruise this holiday season and good driving to y'all.
Friday, December 10, 2010
Check out my sweet boy's head shot. He's about to begin work on a new indie film in production called the Playroom. You can see more about the movie if you go to www.theplayroommovie.com . The cast includes Molly Parker and John Hawkes and is introducing Olivia Harris.
Sunday, December 5, 2010
Best Vegan Mac and Cheese in the entire world...seriouslyIngredients (use vegan versions):
1 1/2 pounds pasta of your choice, preferably macaroni
"Cheese" Sauce: 1
1/2 cups unsweetened nondairy milk
1 1/2 cups nutritional yeast
1 cup canola or vegetable oil
1 cup water
1/3 cup tamari or soy sauce
1/4 (12-ounce) block of firm (not silken) tofu
1 tablespoon garlic powder
1 tablespoon paprika
1 tablespoon vegesal or in lack of fancy product, just use salt
1 dollop mustard, optional
Directions:1. Preheat oven to 350 degrees Fahrenheit.
Boil water in a big pot and cook pasta according to package directions.
2. Add all of the "cheese" sauce ingredients in a blender and process until smooth. Once pasta is cooked, drain and put it in the baking pan (about the size of a brownie pan). Pour the "cheese" sauce over the pasta.
3. Bake until the top of the pasta looks slightly browned and crispy, about 15 minutes, but not too crispy because that is gross. This is very simple and tastes amazing!I honestly do not know the serving information or nutritional content I can tell you it feeds a heck of a lot of people and if you are cooking for yourself it will last about 5 days if you eat it for all three meals of the day.Serves: a lot;
Preparation time: about 8 minutes; Cooking Time: 15 minutes
Friday, December 3, 2010
I started with a head of green cabbage from the local store and a few collard and mustard leaves from the garden.
Friday, November 26, 2010
Friday, November 19, 2010
Friday, November 5, 2010
In a pot place 2c water and 1c washed brown rice plus a pich of salt. Bring to a boil, cover, reduce heat to simmer and cook approximately 45 minutes, until rice is plump and cooked through.
Top with a handful of roasted sunflower seeds, chew well and enjoy!
Monday, November 1, 2010
I started with some leftover baked butternut squash, and about 2 cups of cooked black beans.
Then I diced up one whole leek, two hatch chili peppers, and about 5 cloves of garlic.
Saturday, October 23, 2010
It's true that I love fall. In the past I often found myself visiting western North Carolina around this time of year. Although I am not htere and won't be able to make the journey this time around, I can clearly see the South Toe Valley in all of it's Autumn glory clearly imprinted in my long term memory. As I sit here in NE Texas, I can dial up my favorite fall scene of crossing the Seven Mile Ridge Rd bridge over the South Toe River, trees a myriad of colors with leaves blowing gently on a breeze and landing on the rushing water to be swept away.
Unfortunately I can find a good picture to post of it right now, but I will keep looking.
As for being here in Texas, life is settling into a routine. Of course it's as fluid as that river I love and can change easily. For instance, today I was set to be at a Harvest Festival all day selling my wares and celebrating fall with life music and fun activities. However, the rain came in strong with gusty wind and tornado warnings. Given that I packed it up and headed home. It was ok, although I was looking forward to the event, I was just as glad to spend the time with my family at home.
I'm finding my way here. I'm appreciating that life is an adventure and that gifts and truth are often hidden in the most unexpected places.
a little snake we found in the backyard
Sunday, October 10, 2010
My friends Lisa and Doug made the cake and the buttercream icing in the morning. Then later on in the afternoon I showed up with Ian for fun and frosting. Ian and Riley played furiously while Will rotated between Curious George and chasing the others.
I wasn't able to be at her party, but I was lucky enough to get a piece brought over for me. They did a great job on the strawberry cake. A delicious treat.
Monday, October 4, 2010
here he is taking his turn as catcher, he's getter better at stopping the ball and the throw is really improving
As for me, I've just been keeping busy making new beaded flowers and items for the upcoming holiday market season. I think I'm looking at about 4 or 5 markets so that's plenty to keep me busy. Check out some of my newest works at www.thebeadtanicalgarden.blogspot.com
And in the interest of being here, last weekend we took a drive to the Dallas arboretum where they display over 40, 000 pumkins and gourds for the fall season. Oh my I have never seen so many cucurbits in one place at one time. I especially loved the landscape paintings they made using different kinds of pumpkins such as the "water fountain" you can see below in the yard of one of the pumpkin houses.
Thursday, September 9, 2010
If you like to ferment foods and you do not have this book, you are completely missing out. It is well worth the price and will provide really good information as well as instruction. If you want to see more of what Sandor is up to you can check out his website
Over the past decade I have been present at many of his fermentation workshops. There have been times when I have made sauerkraut and pickles (although I haven't had the best luck with pickles) as well as kombucha, and I love to eat good fermented foods. For years now I've talked about adding fermenting into my life in a more regular and permanent way. However, life moves along swiftly sometimes and intentions get stuck in brambles on the banks.
Finally last week I felt like it was time to really get going. So I pulled the cabbage and carrots out of the fridge, the garlic and ginger from the shelf, and the wakame and dried peppers (which is all I had) from the cabinet and set to work following in the wise words of Sandor Ellix Katz.
onion being grated for the spice paste