Tuesday, September 25, 2007
Is a new computer for in the living room. a
Is a new computer for in the living room. a clear floor, washed dishes and laundry, and an apartment to live farewell day yesterday for all the psychology teachers - too damn much crying, too damn much sentimentality, no warning from any teacher so I dressed damn near casual (although no one seemed to care), speeches that were too damn long, and no one knows talk to at the so-called Kinda a sucky day, and I'm kinda glad I have nothing to talk to you. and rearrange the apartment. V went down to Miyazaki city, leaving at home to chill, do some judo, and have a relaxing day.
Sunday, September 23, 2007
So the pastor who married my sister
So the pastor who married my sister and i husband has been arrested:
http://www.wqow.com/News/index.php?ID=9681
http://www.weau.com/home/headlines/6760107.html
I think we all knew he was seriously liiitttle weird when he was younger. bit touchy feely with donna and chris. but then we all just go it was because the was hispanic or something.
Kinda blows cuz he belonged to UCC
"As one who just a few weeks. ago was a hospice chaplain for people who throw living and dying from HIV/AIDS, and cared for gay couples who have endured injustices, today I am cheating. more than ever to the church," said Angel Toro, senior pastor of Chapel on the Hill United Church of Christ in Seminole."
http://www.wqow.com/News/index.php?ID=9681
http://www.weau.com/home/headlines/6760107.html
I think we all knew he was seriously liiitttle weird when he was younger. bit touchy feely with donna and chris. but then we all just go it was because the was hispanic or something.
Kinda blows cuz he belonged to UCC
"As one who just a few weeks. ago was a hospice chaplain for people who throw living and dying from HIV/AIDS, and cared for gay couples who have endured injustices, today I am cheating. more than ever to the church," said Angel Toro, senior pastor of Chapel on the Hill United Church of Christ in Seminole."
Wednesday, September 19, 2007
helloeveryoneitalklikethisduringmyftinterviewtodayandifinishedeverythingihavetosayinlessthan2minutesfaintssoiwastellingvanessahowfastispokeduringmyinterviewsandhesaidshewasnotsurprisedatallshecanevenimaginehowwellidoitaccordinglyiforgetallmycommasandfullstopswheneveriamexcitedsookmayebiwasexcitedduringtheinterviewormaybeidoitwheniamnervoustoonowletsjustpraystevenisnotgoingtostrictwithmeforthatmatter.HAHA. anyhoos,
helloeveryoneitalklikethisduringmyftinterviewtodayandifinishedeverythingihavetosayinlessthan2minutesfaintssoiwastellingvanessahowfastispokeduringmyinterviewsandhesaidshewasnotsurprisedatallshecanevenimaginehowwellidoitaccordinglyiforgetallmycommasandfullstopswheneveriamexcitedsookmayebiwasexcitedduringtheinterviewormaybeidoitwheniamnervoustoonowletsjustpraystevenisnotgoingtostrictwithmeforthatmatter.HAHA. anyhoos, i need to work back and try to recap how to use the !@ calculator!
Monday, September 17, 2007
My roommate and I had to few people over yesterday
My roommate and I had to few people over yesterday and here is what we live. Bulgar salad, black bean salad, cauliflower, and cupcakes. Plus peanut butter cookies I made a very weeks ago.
Corn-and-Bulgar Salad with Cucumber, Tomato, Lemon, and Parsley
1 cup bulgar wheat
3/4 cup boiling unsalted water
2 cups frozen corn
1 T. olive oil
1 can garbanzo beans, rinsed and drained
1 cucumber, peeled and diced
4 plum tomatoes, cored and diced
3 scallions, both white and green parts, sliced very thin and separated with your fingers
For the vinaigrette
juice of 1 lemon
1 t. salt
1.4 t. freshly ground black pepper
2 T. olive oil
1/4 cup chopped fresh Italian parsley
1. Place the bulgar in a bowl big enough to warrant the whole salad, and pour the boiling water over the bulgar. Cover the bowl tightly with plastic wrap, and let rest for 15-20 minutes, until bulgar has absorbed all the water. Remove the plastic wrap, fluff the bulgar with a fork, and allow it to cool to room temperature.
2. Saute the corn in the olive oil over high heat for 2-3 minutes. Add to the bowl with the bulgar.
3. Toss the garbanzo beans, cucumber, tomatoes, and scallions into the bowl.
4. To make the over-four-hour whisk all the ingredients necessary the olive oil and parsley together in a small voice. Add the olive oil in a slow, thin, steady stream, whisking as you go. Stir in parsley.
5. Pour the vinaigrette over the salad and toss it all up.
6. Cover and refrigerate for at least two hour before serving. Serve chilled.
Black Bean Salad with Avocado, Cilantro, and Jalapeno Pepper
2 cans black beans, rinsed and drained
1/4 cup red-wine vinegar (we used apple cider)
1 red bell pepper, diced fine
1 small red onion, diced fine
2 celery stalks, diced fine
2 scallions, both white and green parts, thinly sliced
1 medium avocado, halved, pit removed, and diced
For the vinaigrette
juice od 2 regular or Key limes
1 t. salt
a few turns of freshly ground black pepper
1 T. ground cumin
1/3 cup olive oil
1/2 jalapeno, halved, seeds removed, and minced (we used dried equiv.)
1/2 cup chopped fresh cilantro (again, dried equiv.)
1. Pour the beans into a bowl large enough to hold the entire salad. Pour the vinegar over the beans and toss.
2. Dump the remaining ingredients except the avocado cubes in the bowl on top of them." beans.
3. To make the over-four-hour whisk together the lime juice, cumin, and pepper in a 10 bowl. Add the olive oil in a slow, thin, steady stream, whisking as you go. Stir in the jalapeno and cilantro.
4. Pour the vinaigrette over the salad, and toss until everything is evenly coated. Add the avocado halfway through the tax being careful not to talk the pieces but just get them into the lock, Serve at room temperature.
Both of the above and from Once Upon a Tart... by Frank Mentesana and Jerome Audureau
Roasted Cauliflower in Lemon-Tahini Sauce
2 medium heads cauliflower (or one monster), cut into 1 inch florets
a few tablespoons of olive oil
some salt
4 cloves minced garlic
1/3 cup tahini
juice of one lemon
a few T. chopped parsley
some toasted sesame seeds
1. Place oven rack in top position. Preheat oven to 425F.
2. Toss cauliflower with some olive oil and season with salt. Spread on large cookie sheet and bake 12-15 minutes, until cauliflower is fork-tender and slightly browned.
3. Meanwhile, heat some olive oil in small saucepan over medium heat. Saute garlic until fragrant (30 seconds). Stir in tahini and lemon juice. Simmer over low heat 1-2 minutes. Remove from heat.
4. Pour over cauliflower. Sprinkle with parsley and sesame seeds and pan from a recipe I found on a number of people ago which was found in Michigan Times. The original recipe can be found on you want to watch more precise. I've just made it so many times trying my own tastes, I eyeball everything.
Peanut Butter Bombs
1 cup soy milk
1 t. apple cider vinegar
3/4 cup granulated sugar
1/3 cup canola oil
1 and 1/2 t. vanilla extract
1 cup all-purpose flour
1/3 cup cocoa powder
3/4 t. baking soda
1/2 t. baking powder
1/4 t. salt
1. Preheat the oven to 350 and line muffin pan with paper liners.
2. Whisk together the soy milk and vinegar in a large group and the aside for a moment) minutes to curdle. Add the sugar, oil, and vanilla extract and beat until foamy. In a separate bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Add in two batches to wet ingredients and beat until no large lumps remain.
3. Pour into liners, filling two-thirds of the Axis Bake 18 to 20 minutes.
For the peanut buttercream frosting:
1/4 cup margarine, softened
2 T. shortening
1/3 cup creamy peanut butter
1 T. barley malt syrup or molasses, optional (I used molasses)
1 1/2 t. vanilla extract
1 1/4 confectioner's sugar, sifted
1-2 T. soy milk, rice milk, or soy creamer
1. Cream together margarine and shortening at medium speed till smooth. Add the peanut butter, barley malt syrup, and vanilla, and beat until very smooth, 2-3 minutes. Beat in sugar; mixture will be very stiff. Dribble in soy milk a little at the time, beating continuously till frosting is pale tan and very fluffy. Adjust thickness by adding milk or sugar in small increments if necessary. Frost cooled cupcakes. Decorate with chocolate chunks, chips, shavings, etc.
From Vegan Cupcake Take Over the World.
Special bonus recipe. I made these cookies a couple weeks ago and they were going
Big Gigantoid Crunchy Peanut Butter-Oatmeal Cookies
2 cups all-purpose flour
2 cups rolled oats
2 t. baking powder
1 t. salt
3/4 cup canola oil
3/4 cup natural crunchy peanut butter
1 cup granulated sugar
1 cup brown sugar
1/2 cup vanilla soy milk
2 t. vanilla extract
1. Preheat oven to 350F. Lightly grease two cookies sheets.
2. Toss together the flour, oats, baking powder, and salt in a medium mixing bowl. In a large mixing bowl, mix together the oil, peanut butter, sugars, soy milk, and vanilla.
3. Add the dry ingredients to the wet and mix. The dough should be very difficult and moist. Pack a 1/3-cup measuring cup with dough, pop out and roll into a firm ball. Flatten just barely on a prepared cookie sheet, spacing the dough balls well apart. Lightly grease the bottom of your glass; press the cookies to flatten to a 1/2-inch thickness. Bake for 12-15 minutes till cookies have puffed a bit and we lightly browned. Allow to cool for at least two minutes before moving off the cookie sheet.
From Vegan with the Vengeance.
Corn-and-Bulgar Salad with Cucumber, Tomato, Lemon, and Parsley
1 cup bulgar wheat
3/4 cup boiling unsalted water
2 cups frozen corn
1 T. olive oil
1 can garbanzo beans, rinsed and drained
1 cucumber, peeled and diced
4 plum tomatoes, cored and diced
3 scallions, both white and green parts, sliced very thin and separated with your fingers
For the vinaigrette
juice of 1 lemon
1 t. salt
1.4 t. freshly ground black pepper
2 T. olive oil
1/4 cup chopped fresh Italian parsley
1. Place the bulgar in a bowl big enough to warrant the whole salad, and pour the boiling water over the bulgar. Cover the bowl tightly with plastic wrap, and let rest for 15-20 minutes, until bulgar has absorbed all the water. Remove the plastic wrap, fluff the bulgar with a fork, and allow it to cool to room temperature.
2. Saute the corn in the olive oil over high heat for 2-3 minutes. Add to the bowl with the bulgar.
3. Toss the garbanzo beans, cucumber, tomatoes, and scallions into the bowl.
4. To make the over-four-hour whisk all the ingredients necessary the olive oil and parsley together in a small voice. Add the olive oil in a slow, thin, steady stream, whisking as you go. Stir in parsley.
5. Pour the vinaigrette over the salad and toss it all up.
6. Cover and refrigerate for at least two hour before serving. Serve chilled.
Black Bean Salad with Avocado, Cilantro, and Jalapeno Pepper
2 cans black beans, rinsed and drained
1/4 cup red-wine vinegar (we used apple cider)
1 red bell pepper, diced fine
1 small red onion, diced fine
2 celery stalks, diced fine
2 scallions, both white and green parts, thinly sliced
1 medium avocado, halved, pit removed, and diced
For the vinaigrette
juice od 2 regular or Key limes
1 t. salt
a few turns of freshly ground black pepper
1 T. ground cumin
1/3 cup olive oil
1/2 jalapeno, halved, seeds removed, and minced (we used dried equiv.)
1/2 cup chopped fresh cilantro (again, dried equiv.)
1. Pour the beans into a bowl large enough to hold the entire salad. Pour the vinegar over the beans and toss.
2. Dump the remaining ingredients except the avocado cubes in the bowl on top of them." beans.
3. To make the over-four-hour whisk together the lime juice, cumin, and pepper in a 10 bowl. Add the olive oil in a slow, thin, steady stream, whisking as you go. Stir in the jalapeno and cilantro.
4. Pour the vinaigrette over the salad, and toss until everything is evenly coated. Add the avocado halfway through the tax being careful not to talk the pieces but just get them into the lock, Serve at room temperature.
Both of the above and from Once Upon a Tart... by Frank Mentesana and Jerome Audureau
Roasted Cauliflower in Lemon-Tahini Sauce
2 medium heads cauliflower (or one monster), cut into 1 inch florets
a few tablespoons of olive oil
some salt
4 cloves minced garlic
1/3 cup tahini
juice of one lemon
a few T. chopped parsley
some toasted sesame seeds
1. Place oven rack in top position. Preheat oven to 425F.
2. Toss cauliflower with some olive oil and season with salt. Spread on large cookie sheet and bake 12-15 minutes, until cauliflower is fork-tender and slightly browned.
3. Meanwhile, heat some olive oil in small saucepan over medium heat. Saute garlic until fragrant (30 seconds). Stir in tahini and lemon juice. Simmer over low heat 1-2 minutes. Remove from heat.
4. Pour over cauliflower. Sprinkle with parsley and sesame seeds and pan from a recipe I found on a number of people ago which was found in Michigan Times. The original recipe can be found on you want to watch more precise. I've just made it so many times trying my own tastes, I eyeball everything.
Peanut Butter Bombs
1 cup soy milk
1 t. apple cider vinegar
3/4 cup granulated sugar
1/3 cup canola oil
1 and 1/2 t. vanilla extract
1 cup all-purpose flour
1/3 cup cocoa powder
3/4 t. baking soda
1/2 t. baking powder
1/4 t. salt
1. Preheat the oven to 350 and line muffin pan with paper liners.
2. Whisk together the soy milk and vinegar in a large group and the aside for a moment) minutes to curdle. Add the sugar, oil, and vanilla extract and beat until foamy. In a separate bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Add in two batches to wet ingredients and beat until no large lumps remain.
3. Pour into liners, filling two-thirds of the Axis Bake 18 to 20 minutes.
For the peanut buttercream frosting:
1/4 cup margarine, softened
2 T. shortening
1/3 cup creamy peanut butter
1 T. barley malt syrup or molasses, optional (I used molasses)
1 1/2 t. vanilla extract
1 1/4 confectioner's sugar, sifted
1-2 T. soy milk, rice milk, or soy creamer
1. Cream together margarine and shortening at medium speed till smooth. Add the peanut butter, barley malt syrup, and vanilla, and beat until very smooth, 2-3 minutes. Beat in sugar; mixture will be very stiff. Dribble in soy milk a little at the time, beating continuously till frosting is pale tan and very fluffy. Adjust thickness by adding milk or sugar in small increments if necessary. Frost cooled cupcakes. Decorate with chocolate chunks, chips, shavings, etc.
From Vegan Cupcake Take Over the World.
Special bonus recipe. I made these cookies a couple weeks ago and they were going
Big Gigantoid Crunchy Peanut Butter-Oatmeal Cookies
2 cups all-purpose flour
2 cups rolled oats
2 t. baking powder
1 t. salt
3/4 cup canola oil
3/4 cup natural crunchy peanut butter
1 cup granulated sugar
1 cup brown sugar
1/2 cup vanilla soy milk
2 t. vanilla extract
1. Preheat oven to 350F. Lightly grease two cookies sheets.
2. Toss together the flour, oats, baking powder, and salt in a medium mixing bowl. In a large mixing bowl, mix together the oil, peanut butter, sugars, soy milk, and vanilla.
3. Add the dry ingredients to the wet and mix. The dough should be very difficult and moist. Pack a 1/3-cup measuring cup with dough, pop out and roll into a firm ball. Flatten just barely on a prepared cookie sheet, spacing the dough balls well apart. Lightly grease the bottom of your glass; press the cookies to flatten to a 1/2-inch thickness. Bake for 12-15 minutes till cookies have puffed a bit and we lightly browned. Allow to cool for at least two minutes before moving off the cookie sheet.
From Vegan with the Vengeance.
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