Sunday, February 27, 2011

Tuesday, February 22, 2011

more foodism.

sooo more food!

recipe for this delicious food:

oven roasted tofu: preheated oven to 425. i had a pound of extra firm tofu in the fridge that i needed to use. i drained it well and cut it into cubes. i put the pieces in a glass pie plate (and glass casserole dish would do). i put about 1/8 cup of bragg's vinnagrette (any italian-type dressing will do... bragg's is a healthier version of dressing). i also had frozen fresh basil cubes that i threw in there too. i put it in the oven for about 35-40 minutes, stirring occasionally to make sure it didn't burn.

oven roasted veggies:

i cut up about a pound of brussels sprouts in half, cubed 1 sweet potato, one potato, a handful of baby carrots, and 1 red pepper and put them in a deep casserole dish. i also added some dried herbs (rosemary, basil, oregano, salt and pepper) and a couple of tablespoons of olive oil. i stirred it generously, covered it and put it in the oven for about 40 minutes at 425.
for the couscous i just followed the box directions... nothing special!

Sunday, February 20, 2011


i love cooking. and it's no secret amongst my friends, that i am an excellent cook.  i only say this assuredly because they never have a problem coming over to eat my food ;) i cook pretty much everything from scratch, whether it's cake or brownies, or breads. i don't like the idea of cooking from a box. unless it's tacos. tacos don't count. ;) (vegetarian, of course)

tomorrow i'm having my fabulous friends over for brunch. i've come up with quite the menu:
eggs scrambled with onion and scallion cream cheese (it's fresh, not the philadelphia brand of course)
homemade herb wheat bread (fresh rosemary, basil and oregano)
new mixed potatoes roasted with scallions and garlic
blueberry, blackberry, apple cobbler (see photos)

(taste test, of course)

tonight i also concocted a delicious soup. i had a hankering for parsnips (which, if you do not know, are a root vegetable similar to carrots.  they are white and less sweet and have a bit of a bite). parsnips grow throughout the winter in maine and are picked in the late winter/early spring. i haven't had them since last year and i desperately wanted some. 

ask, and you shall receive, because i found some at whole foods! i bought 2lbs without any idea of what i actually wanted to make with them (they are amazing roasted with maple syrup, which is the way my dad always makes them. my parents grow them every year, but because they live in a mountainous part of the state they still have about 2 feet of snow on the ground). 

the other day i saw a recipe for a vegan parsnip mushroom soup on a vegan cooking blog i follow, and i thought... parsnip soup! delicious! 

soooo, i looked at my pantry and decided to wing it. this is what i came up with, and a recipe follows:

about 2 lbs parsnips, peeled and cubed (about 6 large parsnips)
1 good size sweet potato, peeled and cubed
3 large cloves of garlic, diced
olive oil
1 tsp salt
1/2 tsp pepper
1/2 tsp cayenne pepper
3 tbs maple syrup
about 8 cups of vegetable broth

preheat oven to 450. cube parsnips and sweet potato, dice garlic.  put in a baking dish with olive oil, salt, pepper and cayenne pepper. mix well. roast for about 30-35 minutes, or until vegetables are tender (make sure they do not get burnt, you just want them to be soft and sweet). 

in a large pot, add roasted vegetables and broth.  add maple syrup.  broth should cover vegetables by about 2 inches (you can add more or less broth depending on your desired soup thickness). 

bring to a boil, then simmer for about 20 minutes.  blend with immersion blender. 

 vegetables roasted and ready to have broth added
 vegetable broth going in
 broth should cover veggies by about 2 inches
 after simmering for about 20 minutes, i used my immersion blender to get it nice and creamy. at this point you could add cream if you desired... i like it vegan though, keeps it healthy and tastes delicious. 

i added no salt after the initial roasting, because the broth already is salted and i like to keep the sodium down. just a dash of pepper on top (with my grilled cheese sammich).

i'll probably post pics of my food tomorrow. huzzah!

Wednesday, February 2, 2011

new things in my world.

life has been treating me well lately, i have to say. i've come out from underneath the burden of some of the heartbreak, though i would be remiss to admit to the fact that i still have moments when i pain and yearn. i don't much admit this to my friends, though i'm sure they know it. some moments, in weakness, i find myself wondering what happened and where things changed for me. i have been finally getting angry, though. mad that i felt so much love for someone who was incapable of loving me back... and angry at myself for putting effort into someone who never gave me the same effort back. hindsight is 20/20, though.

i have purchased some adorable vintage recently. some great finds cheaply on ebay and etsy, which always makes a girl feel lovely. i have some alterations to do to a few of them, some buttons that need to be mended, a new zipper and a skirt that needs to be taken in in the waist (a lot... maybe like 6"). most of the stuff is late 50s, which is fast becoming my favorite period. while i love the 40s/war era look, money and my body type prevent me from being able to find good pieces. my bust is rather large, and for whatever reason i find it to be a lot easier to find roomier busts in the "new look" pieces.

i am in desperate need of a hair cut. i have an appointment saturday and i'm terrified my ladyfriend hairdresser is going to tell me that i need to chop a bit off. it's to the middle of my back now, well past the bottom of my shoulder blades. i have been heat styling and doing wet sets a lot and it's pretty frigging split at the ends. i switched my shampoo/conditioner several months ago and i'm pretty sure that fucked it up. ah well.

here are a few recent pics... nothing special, some from new years, others from other nights.