Saturday, August 11, 2018

Reading BD64



Past: 9 Hearts
Present: 2 Spades
Future: 10 Wheel of Life

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Friday, August 03, 2018

Chalupa Helper™



Top one corn tortilla with 1/3 - 1/2 of a gluten-free vegan MRE, Chao cheese alternative, fresh chopped greens, onions, and jalapeños. Heat in covered frying pan until Chao is melted. Serve with salsa.

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Monday, July 23, 2018

Virgin Piña Colada



Mix 1 can of coconut milk with one jar of pineapple juice. Pour ~6 ounces of mixture into a 16-ounce glass. Fill remainder of glass with lime-flavored sparkling water. Serve chilled.

(See also "Piña Colada" in Wikipedia.)

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Saturday, July 21, 2018

Jack Ass





"A male donkey or ass is called a jack..."
Wikipedia, "Donkey".

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Saturday, July 14, 2018

Cheesy Pasta With Veggies


Served in 6-cup Pyrex bowl.


Image key, 1-6, right to left, top to bottom.
  1. Oven-roast veggies:
    • onions
    • hot green peppers
    • red bell peppers

  2. Bring to boil:
    • 12.5 ounces of water
    • 1 tablespoon of peanut oil
    • 2 teaspoons of crushed red pepper

  3. Add 5 ounces of Tinkyada's brown rice spirals.
    • Cover and simmer 5-7 minutes.
    • Remove from heat and let stand covered for 5-7 more minutes.

  4. Chop up 3 slices of Chao vegan cheese alternative.

  5. Add chopped Chao slices and ~1\3 cup of Mateo's Gourmet Salsa to pasta.
    • Cover & simmer on lowest heat for ~1 minute.

  6. Remove veggies from toaster oven.
    • Fold hot veggies into cheesy pasta.

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The Mixing Mug


  1. Layer ingredients in a 32-oz beer mug.
  2. Mix with a submersible blender.
Recipe for "Quick-ish black-bean hummus":
  • 1 lime, juiced
  • 1/4 cup peanut oil
  • 1/2 can black beans, drained
  • 1/2 onion, oven-roasted
  • 1/2 red bell pepper, oven-roasted
  • 1 jalapeno, oven-roasted
  • 2 cloves garlic, oven-roasted
  • 1 cup fresh spinach, chopped
  • 1 can garbanzo beans, drained
  • 1/2 cup fresh basil & thyme, chopped
Serve with oven-roasted red potatoes & oven-roasted sweet potatoes.

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Dog Food Lifehack


Chica awaits this morning's dog food.

If you've ever asked, "Haven't I fed you already?" -- this is for you!
  • Dixie paper bowls:
    ~$0.10/feeding =
    ~$0.20/day =
    ~$6.00/month.
  • Use a large permanent marker to label each paper bowl with dates & A(M) or P(M) for each daily feeding.

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Friday, June 08, 2018

Breaking Day



Morning Has Broken

Morning has broken like the first morning
Blackbird has spoken like the first bird

Praise for the singing
Praise for the morning
Praise for them springing fresh from the world

Sweet the rain's new fall, sunlit from heaven
Like the first dewfall on the first grass
Praise for the sweetness of the wet garden
Sprung in completeness where his feet pass

Mine is the sunlight
Mine is the morning
Born of the one light Eden saw play

Praise with elation, praise ev'ry morning
God's recreation of the new day

Morning has broken like the first morning
Blackbird has spoken like the first bird

Praise for the singing
Praise for the morning
Praise for them springing fresh from the world


Songwriters: Eleanor Farjeon / Yusuf Islam

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Friday, June 01, 2018

Two Loops Short



... of six potholders = five potholders.

Nevertheless, we love the colors in this refill set of craft loops, available at Walmart for ~$5.

Note: The synthetic loops work up much smaller and thinner than the cotton loops from Harrisville Designs. (Both potholders in the image have 36 loops each, and were woven on the same loom. Left: cotton; right: synthetic).

By the way, the pattern for these two potholders is "Weave II" in Harrisville Design's Potholder Wizard.

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Thursday, May 24, 2018

The Embossed Path

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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

Tuesday, March 27, 2018

Hot Enough




Josh starts up the swamp cooler.

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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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