Splendid Sustenance
May 11, 2008 at 5:25 pm · Filed under Random
Spring is taking her sweet ass time getting here in the NW which I suppose isn’t that abnormal but after the long gray winter your vitamin D deficiency starts to show, and it just doesn’t go with anything. I decided I would get my containers going, I am not going to sit around and wait for warmth and sun that just doesn’t exist. I get this crazy itch to plant when April hits, it is all encompassing. I want to spend hours at the garden store, and sit on the deck and imagine all the plants in their mature state. I want to make sun tea dammit, is that so much to ask? Mother Nature isn’t entirely cruel though, things are blooming despite the chill and lack of sun.
Here are my planters on the front porch…
That green pot in front is the proud home to a blueberry bush, I think I have to wait 3 years before it gives us any fruit though, sort of not fair.
I am using Sluggo this year for the first time, I really hope it works because I would just rather not see them at all…shiver. The vines are emerging too…
I scattered a bunch of wildflower seed in this bed and they are all sprouting, I’ll post a another picture when it is all filled in. We really just have two more yard projects and that is it, one more vegetable bed and a few planters for the back deck. We have quite a bit of general maintenance to do, I am thinking we need a flame thrower to get some of the weeds under control around here.
I’ll be back later this week with some food to share. For all you moms, I hope your day was lovely and you did exactly what you wanted to do!
May 8, 2008 at 6:17 pm · Filed under Easy Peasy
Hubby got one of the vegetable garden boxes built this past weekend. It seemed a bit strange seeing as it didn’t climb over 50˚f all weekend, well maybe it did but it sure as shit didn’t feel like it….COME ON SPRING, STOP BEING A BITCH! Phew, so I got a bit over zealous and planted tomato starters and quickly realized they were not going to be happy unless I made them a little greenhouse…
Think that will work? I have a frost cloth over it at night as well. I just want it to warm up a few degrees, I’m sick of this 40s-50s crap. We planted Blue Lake beans, beets, carrots, garlic, and carving pumpkins in this box.
Owen did the honors on this label.
Not sure what is going in the next box besides corn and pie pumpkins, I should plant some sun seeing as there is a shortage around here. So the garden is on it’s way and I am excited to tend it.
…………
In other news I finally won a Pyrex divided casserole dish on Ebay…
I love it, it is beautiful. This is what it comes to, what excites me. It used to be the new Slayer album coming out, now it is dishes. At least it is black, that has to count for some sort of punk point, somewhere.
…………
Enchilada sauce that rocks.
I am still fiddling with this, if you experiment please share your findings.
3 tbls chili good chili powder
3 tbls flour
2 tsp unsweetened cocoa powder (definitely experiment with the amount here)
1/2 tsp garlic powder
1 tsp oregano
3 cups low sodium veg broth (or low sodium chicken)
1 8oz can of tomato sauce
salt to taste
Mix all the dry ingredients in a small bowl. Add just enough broth to make a thin paste.
Add paste to sauce pan with the rest of the broth and stir constantly over medium-low heat until sauce thickens. Then slather whatever it is you want enchilada sauce on. I opted for refried bean and cheese enchiladas, but you could put this over a burrito or tacos just as well.
Not sure how appetizing that looks, rest assured it was damn good.
April 30, 2008 at 8:45 pm · Filed under Easy Peasy, Success
I swear this is one of my new favorite dishes, I must be careful not to burn out on it.
This is the Caramelized Shallot recipe I linked a couple posts back, here it is again. I have made it twice now, the first time I made it was better, I let them cook longer and the outsides got all dark brown and crispy. This time was good too, but you want to strive for a darker caramel color then I show here. Both times I have paired the shallots with cheese tortellini and the combination is just the right texture, sweet, and salt. If you have an affinity for shallots or onions, this recipe is an absolute must. Go. Now.
April 28, 2008 at 7:31 pm · Filed under Easy Peasy, Sweets
I know, totally gross, sorry about that. But come on! Gelatin? Just wrong. I can remember learning what Jell-o was when I was in high school, from that day on I tried my damnedest to avoid any and all gelatin related products. I suppose gelatin was the catalyst that brought me to vegetarianism, but who knows. Well anyway, something about eating hooves and connective tissue just doesn’t do it for me, how is that shit even digested? So I set out to make my long lost love, Rice Krispy treats.
Ignore the onions and sweet potatoes, those definitely are NOT in this recipe.
Grease an 8X8 pan
10oz of fake marshmallow (I use the Ricemellow because that is what my local store carries, there are a few other brands out there however)
About 4tbls margarine or butter if you aren’t picky
3-4 cups of some sort of cripy rice cereal (the less you use the chewier)
1 tsp vanilla extract
1/4 tsp cinnamon (optional)
Heat the margarine in a large saucepan on low heat. Stir in the marshmallow and keep the heat low.
When the marshmallow has melted take the heat off, add the vanilla and cinnamon then stir in the rice crisp cereal. Press into your pan then stick it into the refrigerator, eat when completely cooled.
I realize this is sort of a cop-out recipe to post here, forgive me. I had to get something up here besides those flowers. More yumminess coming this week, that’s a promise!
April 17, 2008 at 8:14 pm · Filed under art
I thought I would share a drawing I did over the last 2 days. Seems like every time I sit down to make something lately, flowers fill my head. That’s fine because it means I am likely out of my animal phase which I was quite tired of. Lucky for you this has no testicle-ness like my embroidered flower attempt (not even going to link to that entry).
The color is a bit off, imagine it much more crisp and vibrant. Here are a couple close-ups…
I use Micron pens and Berol Prismacolor pencils. If anyone knows of a better colored pencil I would gladly try it. I have been using Primacolors for as long as I can remember, I love their softness and vividness, but you just never know if there is something better out there. Tell me please, do you make things? What do you make? Did you make things once upon a time?
April 15, 2008 at 7:30 am · Filed under Easy Peasy
I have had this chest shit for well over week now, I’d like to reclaim my breathing rights…STAT! I did manage to make something last night worth sharing with you, so here I am instead of curled up in a ball in the corner.
This amount of vegies served my husband and I perfectly, there were no leftovers. You will need a medium sized shallot, one bunch asparagus, 3-4 cloves garlic, mushrooms, parmesan, butter, and pasta of your choice (I chose vermicelli). I very rarely use real butter, but mushrooms sauted in real butter is just decadent to me. You can easily veganize this and I am sure it would be just as yum, use margarine and skip the parmesan…like I had to tell you that.
Slice your shallots very thinly.
Do you know the shallot? Do you REALLY know the shallot? If onions are too strong for you then shallots are your friend, and while I am talking about shallots how about a detour to a completely decadent shallot recipe I can’t WAIT to eat from Smitten Kitchen.
While your water is heating up for the pasta prep all your ingredients, chop your garlic, trim and clean asparagus and chop into 2 inch pieces, slice your mushrooms, the amount of ingredients you use is up to you.
Heat about 4 tablespoons of butter in a skillet (preferably cast iron) over medium heat, when the butter begins to bubble a bit toss your shallots in and stir them around to coat them. Stir them occasionally, when they get soft and start to caramelize toss the garlic in and cook for another minute.
Now smell your house and smile, you should also throw your pasta in the boiling water. Toss in your mushrooms next. You want to turn the heat up a bit here, the mushrooms will absorb everything and the dish will look dry, don’t panic it will moisten up again when the mushrooms start to soften and release their juices. When the mushrooms soften toss the asparagus in, the idea is for your asparagus to remain bright green and slightly crunchy. If your pasta is done, which I hope it is, drain and set aside until the rest is done. Time to assemble, if your pasta has been sitting for a bit just rinse it with hot water real quick and it will unstick from itself.
Voila!
Don’t forget to throw some fresh parmesan on top. This dish is very light, I couldn’t finish all of mine but I did not feel too full after eating it, what I am trying to say is don’t be afraid of the butter.
Alright then I better go look for my lung.
April 6, 2008 at 5:20 pm · Filed under kitchen remodel-IKEA Fagerland
I have NEVER had this much space to spread out
It was luxurious!
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