Tuesday, April 24, 2018

Landscape with Yellow Sun



Subtitle: 7:44 AM Mountain Daylight Time

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Friday, April 20, 2018

Dead Kitty



The thumbnail sketches and source material.
The trigger: On returning from a walk, I found the door handle on backwards... ?!

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Egrets in Pecan Orchard



Subtitle: "Red Pedestrian Gate".

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Sunday, April 08, 2018

Cloud Studies

Monday, March 26, 2018

Best Shopping List Ever



I handed a savvy GNC clerk the image above, and she gathered the requisite products in a fraction of the time I usually take -- lovely!

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Alien Cloud


Unaltered photo from our evening walk 👽💭.

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Roosting Vultures

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Thursday, March 22, 2018

Black Widow



...in the window.

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Tuesday, February 20, 2018

The Annual Flush

Sunday, February 18, 2018

Move Over Pumpkin Spice


"I'll have a large chocolate gingerbread spice coffee, please."

1. Grate fresh ginger into a 3-quart pot.

2. Add ground coffee, cinnamon stick, peppermint tea, and crushed red pepper.

3. Refrigerate overnight.
4. Boil ~5 minutes.
5. Strain through tea strainer.
6. Add chocolate Silk, 1:3 parts coffee.

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Thursday, February 15, 2018

Array of Potato


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Wednesday, February 14, 2018

Valentine's Day Ember to Remember

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Clouds Layered

Wednesday, February 07, 2018

Strain & Rinse No More



I don't follow pasta-package directions any more. By steaming pasta in double its weight in water, I've stopped pouring expensive product down the drain:

2 x [ounces of dry pasta] = [ounces of water to boil].


For example, for two servings of gluten-free vegan pasta salad, I used half of an 8oz package of Banza Chickpea Rotini -- in other words, 4oz of dry pasta.

PASTA
In a 1 1/2 quart sauce pan, bring the following to boil:
  • 8 ounces of water
  • 1 tablespoon of gluten-free tamari
  • 1 teaspoon of oil
Add 4oz of gluten-free pasta; cover the saucepan and gently shake.
Bring back to boil, and immediately lower heat.
Simmer for 5 minutes, stirring 2-3 times.
Remove from heat, and cover for 5 more minutes, stirring 2-3 more times.



Stir in ~3/4 cup of chopped cilantro, and the juice of 1/2 lime.


Fold in oven-roasted veggies*, and toss with Balsamic vinegar.


* OVEN-ROASTED VEGGIES
  • Arrange bite-sized chunks of yellow squash, brussels sprouts, and red bell pepper in a baking dish (mine is 8"x 11.5" x 2") greased with Crisco stick shortening (not shown).
  • Top with finely chopped onion and minced jalapeños.
  • Spray with Pompeian Grapeseed Oil, and add salt and freshly ground black pepper.

  • Roast in oven at 400° for 30 minutes.

  • Add a layer of 6 mushrooms, sliced to 1/4 inch.
  • Add a layer of two fresh tomatoes, cut into chunks.

  • Roast another 15-20 minutes at 400°.
  • Fold into cooked pasta.
  • Serve hot or cold.

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Sunday, October 01, 2017

Scrambled Tofu with Zucchini



Scrambled tofu* with zucchini, onions, tomatoes, and cilantro, served with oven-roasted potatoes and oven-roasted red bell pepper.

(*A variation on Jenn Sebestyen's recipe for Easy Tofu Scramble with Mushrooms.)
    INGREDIENTS
  • 1 medium yellow onion (diced)
  • 1 garlic clove (minced)
  • 1/2 medium zucchini (sliced thin and irregularly)
  • 1 package Mori Nu Firm Silken Tofu (drained and pressed)
  • 1 teaspoon Annie's Horseradish Mustard
  • 1 teaspoon tumeric
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cumin
  • 1/2 teaspoon ground coriander seed
  • 1/2 teaspoon salt (or to taste)
  • 1/2 teaspoon pepper (or to taste)
  • 3-4 small bunches of cilantro (minced)
  • 1 medium ripe tomato (sliced thin and irregularly)
    INSTRUCTIONS
  1. Drain and press tofu under weighted plate for about 20 minutes. (I was surprised what a difference this step makes!)
  2. Mix spices well in small bowl.
  3. Crumble tofu into spices, and reserve.
  4. Sauté onion and garlic, about 5 minutes.
  5. Add zucchini.
  6. Cook until both are transparent, and beginning to caramelize, about another 5 minutes.
  7. Add the bowl of crumbled tofu and spices to zucchini and onions — cover about 5 minutes.
  8. Once mixture is hot, stir in cilantro.
  9. Stir in tomato; cover over low heat until hot.
  10. Serve hot.

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Friday, September 22, 2017

Red Beans and Rice with Oven-Roasted Zucchini Wedges


    OVEN-ROASTED ZUCCHINI WEDGES
  • 1/2 large zucchini, cut length-wise
  • 1 tablespoon, corn starch
  • 1 tablespoon, nutritional yeast
  • salt
  • freshly ground pepper
  • cooking-oil spray (I filled an atomizer with a 1:1 mix of peanut oil and Tito's gluten-free corn vodka.)

    Spray zucchini wedges with oil. Press into coating mix. Arrange on cookie sheet, peel down. Spray coated wedges with oil again. Bake until coating is crisp, and zucchini is tender.
    RED BEANS AND RICE
  • 1 small onion, diced
  • 1 jalapeño, minced
  • 1/2 cup dry red beans
  • 1 1/4 cup water
  • 1 teaspoon, kelp granules
  • 1 tablespoon, tamari
  • 1 New Mexico chile, chopped and oven-roasted
  • fresh cilantro, leaves and stems chopped
  • tomato, chopped
  • 1 tablespoon, peanut oil
  • 1 cup of short-grain brown rice, cooked with 2 cups of water for 45-50 minutes
  • salt to taste

    Sauté onion and jalapeño. Add water, beans, kelp, and tamari. Bring to boil, then simmer for ~1 1/2 — 2 hours. Combine beans with rice; add chopped chile, tomatoes, and cilantro; top with oven-roasted zucchini wedges.

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Spicy Mango Dressing



Spicy mango dressing served with oven-roasted potato wedges and mushrooms, and fresh tomatoes.
    Ingredients Makes about 1 cup.
  • 1 green onion, chopped
  • ~ 1/3 mango, chopped
  • ~ 1/2 tomato, chopped
  • 1 jalapeño, chopped and oven-roasted
  • 1 New Mexico chile, chopped and oven-roasted
  • 3-4 small bunches, cilantro, chopped leaves and stems
  • 1/2 teaspoon, salt
  • 1 tablespoon, olive oil
  1. Layer ingredients.
    (I use a 21oz french working glass; my old Braun immersion blender fits to its bottom.)
  2. Mix with immersion blender, ~5 minutes.
    (Note my splatter-shield hack: a hole cut into a large yogurt lid.)

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The Apple-Head Chihuahua


  • Hard Apple Cider
  • Fresh Lime Juice
  • Salt
See also apple-head vs deer-head, under Chihuahua (dog).

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Wednesday, September 13, 2017

Oven-Roasted Pepper Dressing


Oven-roasted pepper dressing over oven-roasted potato wedges.

DRESSING*
  1. Spray cookie sheet and slices of all the peppers with oil. (I filled a small spray bottle with a 1:1 mix of peanut oil and gluten-free Monopolowa potato vodka.)

  2. Sprinkle with salt.
  3. Roast in oven until charred on edges. (I used a toaster oven to keep the kitchen cooler.)

  4. Combine all ingredients with an immersion blender.

    Oven-roasted pepper dressing is delicious over oven-roasted potato wedges, bean burgers, and pasta.
* Based on Yucatán Salsa by Purple Carrot's TB12.

POTATO COATING
  • 1 Tablespoon Nutritional Yeast
  • 1 Tablespoon Coconut Flour
  • 1 Tablespoon Cornstarch
  • Salt and Pepper
  1. Cut potatoes into wedges.
  2. Spray wedges with olive oil.
  3. Press wedges into coating mixture.
  4. Roast on oil-sprayed cookie sheet.
  5. Turn when half cooked, and continue roasting until tender (15 minutes per side, with my cheap toaster oven — less time with a conventional oven.)

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Fresh Stuff


This for $4, at Bustamante Farms this morning.


Traveling southwest on W Union Avenue, turn right across from Valdes Rd.
Sometimes they forget to turn their sign to "open", but their phone number is 575-524-9401.

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Friday, August 25, 2017

Rotting Timber Abatement, Phase II

The arbor is trading in its picturesque telephone poles for a hard shell. I'm happy the after-rain debris on the patio will be mitigated. It's been a wet summer.



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Monday, August 21, 2017

Reading Eclipse2017



Past: ∅‚ The Newbie
Present: VI, Team [see {⬡, crew, hive... }]
Future: Two cups (hearts)

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Sunday, August 20, 2017

Chris Baker at Chala's Tonight

Best Seats :)

Chris Baker at Chala's now

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Tuesday, August 01, 2017

greatGreens!

Week 2, Dish 3: Ratatouille Verde
with Basil Gremolata and Polenta


The gremolata garnish adds a very nice tang to the ratatoille and polenta.


The next morning, the remaining serving was an easy brunch of chilled veggie polenta, with pecans and pumpkin seeds.


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Friday, July 28, 2017

wowieZowie!

Week 2, Dish2: Mango Poke Bowl
with Red Beans and Sea Lettuce Dressing


Wonderful textures and flavor... I love the seaweed flakes and tamari with mango, avocado, and cucumber.

Even though the fish taste in this poke is an illusion, you should probably still say ‘poh-keh’.*


For the remaining serving, I added sautéed fresh corn and jalapeño that I bought this morning from my neighbor, Bustamante Farm.

The edamame was even better the next day. I recommend marinating it earlier than the recipe calls for.

I'm loving TB12 Performance Meals; the kits are like getting a cookbook that shopped ;>} .


* See "HOW TO PRONOUNCE POKE" by KaiKalaPro:

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