tag:blogger.com,1999:blog-72486192942109695902024-02-19T07:05:44.960-08:00carrot peoplecarrot peoplehttp://www.blogger.com/profile/09670494464719731639noreply@blogger.comBlogger480125tag:blogger.com,1999:blog-7248619294210969590.post-79911192906987157292020-05-25T12:16:00.000-07:002020-05-25T12:16:09.850-07:00Mosaics - First time with glass on glassIn an effort to remember (and not repeat) the mistakes and quirks in my first few mosaics, I'm going to start posting what I made to show what went wrong and/or what I'd do differently next time. This post is about some partially completed projects started in a fun glass on glass class (held via zoom). The instructor went over the basics (and I didn't listen as well as I could have) so I can now show examples of why she's 100% right with her tips and instructions.<br />
This is approx. my 8th mosaic project, but my first glass on glass. So the big thing I did wrong was applying glue to the substrate, rather than the tesserae as instructed. Doing this caused bubbles and gaps, where there is no glue, or not enough glue under the piece of glass. It's quite hard to remove the piece to try to get more glue under it (much different from placing glass in thinset). I also didn't look at the piece without the paper pattern until the next day, which highlights the bubbles, when it was too late to fix anything.<br />
TIP: Put glue on the back of each piece of glass (don't skimp) before placing it down. Then look at it closely, press it down and see that the bubbles disappear. If they don't press harder or wiggle the piece around (maybe you can drag the bubble out from underneath).<br />
<b>First project: Sonoran bumble bee </b><br />
I like the glass colors, textures, and shapes I cut for the bee. The two things I'd do differently on the design would be cutting more in the darker mauve (radiating cuts out as I had in the paper pattern) to make it more flower like (rather than a blob). And there's one radiating cut on the lighter color that I should have continued down to the center (just to the right of the bees head). It looks OK now but the shape will look funny after grouting. <br />
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<b>Second project: Peridot sweat bee</b><br />
I love the colors. Playing with the glass made me feel like I understand why jewelry makers enjoy their work. All glass was back buttered (glue applied to each piece of glass individually) and so no bubbles. The only thing I wish I had done differently at this point was I wish I made the wings the same color as the legs. A lot more work to be done on this... also have to decide if the antennae will be wing color or leg color.<br />
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carrot peoplehttp://www.blogger.com/profile/09670494464719731639noreply@blogger.com0tag:blogger.com,1999:blog-7248619294210969590.post-58839646843798845792019-09-19T21:10:00.000-07:002019-09-19T21:17:20.939-07:00Crispy gnocchi<div class="separator" style="clear: both; text-align: center;">
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So I made <a href="https://cooking.nytimes.com/recipes/1020453-crisp-gnocchi-with-brussels-sprouts-and-brown-butter?em_pos=medium&ref=headline&nl_art=0&te=1&nl=cooking&emc=edit_ck_20190915?campaign_id=58&instance_id=12382&segment_id=17042&user_id=97009daacdab09920730c81263868901&regi_id=92545639emc=edit_ck_20190915" target="_blank">this</a> New York Times recipe, although not really, and loved it!!! Theirs was brussel's sprouts and red chili pepper flakes. Mine was cauliflower, cranberries, walnuts, sauteed onions, fancy balsamic vinegar, parmesan cheese, and fabulous. I love their trick of pan frying shelf-stable gnocchi. Fantastic.<br />
The weight lifter said they tasted like tiny pierogies, which is a major compliment.carrot peoplehttp://www.blogger.com/profile/09670494464719731639noreply@blogger.com0tag:blogger.com,1999:blog-7248619294210969590.post-78465071775545869772018-04-25T07:38:00.000-07:002018-04-25T07:44:17.335-07:00Iceland<div class="separator" style="clear: both; text-align: center;">
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We went to Iceland in 2017, for the week that spanned February and March. It was gorgeous and fabulous and we got very luck with the weather - we followed a huge snow storm by a few days, so got to see some snowy landscapes but saw no snow or rain while we were there. And fantastic luck with the northern lights, seeing them 4 of the nights and honestly choosing to sleep after that rather than continuing to look.<br />
I get asked sometimes for recommendations, and here are my thoughts. The scope of our trip was pretty small due to the short length and season, so there are going to be other far more comprehensive resources for you. =)<br />
Hotel Ranga was a fantastic place to stay. Nice accommodations, surrounded by open space and a creek, several hot tubs, etc., but the two most unique parts are the astronomy center and the fancy restaurant. According to <a href="http://www.bbc.com/travel/story/20161220-a-rare-sighting-of-the-milky-way" target="_blank">this article</a> by the BBC, they built the astronomy center so that guests who missed out on the northern lights could still get a sky show. While we were there astronomers were guiding the telescopes and showing us the planets and milky way, while also cursing the brightness of the northern lights because you couldn't see the stars as well. If you don't have time to spend the night there (or if they are full) you may want to still go there for dinner. You'll need a reservation, but the food is very high end and fabulous, so it's worth it. And you can likely go to the astronomy center while you are there (presuming it's dark).<br />
Hotel Ranga was where we launched our south island adventures, which we took with a fabulous company called <a href="https://midgardadventure.is/" target="_blank">Midgard Adventure</a>. We took two trips with them, both private (one on purpose and one by accident as no one else had signed up for the group trip). Our favorite by far was the hike up to <a href="https://midgardadventure.is/tours/thorsmork-open-super-jeep-tour/" target="_blank">Thorsmork</a> starting by the Volcano Huts. The view as we ascended was amazing, there were few people, and this was a location we could not have gotten to on our own as some impressive driving through rivers occurred to get us in an out of the location. We got to see arctic foxes, and ate packed lunches midway through the descent of the peak. The other day we drove down to see the black beach, waterfalls, stopped at a cute restaurant for food, and such. The guide was interesting and knowledgeable and told us great stories, but it somewhat felt like we could have made the drive ourselves. The hike up toward the highlands was much more special.<br />
A word about northern lights tours. We selected the SUV as opposed to the bus tour thinking it would be fewer people and more secluded, which was wrong. The SUV we were in with 6-8 people joined a caravan of 20 other SUVs so we were watching the northern lights with more than a hundred other people. This meant a long, cold wait in line for them to take your picture with their tripod/camera set up lights in the background. Not terrible, but also not what I had imagined.<br />
In Reykjavik we enjoyed stopping a the <a href="http://mikkeller.dk/location/mikkeller-friends-reykjavik/" target="_blank">Mikeller brewery bar</a> - a tiny bar on the third floor. The restaurant on the floor below it was very good - AND - was playing the Cure and some great old mellow alternative 90's music that set a great mood and made me happy.<br />
A word about Golden Circle tours. We were on a small bus tour (maybe 25 people) that was intended to hit 5 or 6 spots, and we LOST 3 tourists at the first stop which cost us an hour of waiting/looking for them and meant we had fewer stops and less time along the way. I had selected a version of the tour that had us stopping at an Icelandic farm, which was nice to see some cows, eat ice cream, etc. but the tours that involved sitting in hot springs or other things may have been a better choice. I don't know if doing an SUV tour with fewer people would be safer (lower odds of losing tourists if you have fewer people?) but maybe all you can do is listen to the instructions of the tour guides closely, and help others from your bus who you see maybe going the wrong way? As we were there in winter we did not consider driving the circle ourselves - weather was too uncertain. That big snow storm a few days before we got there resulted in all tours being cancelled for a few days, so it seems like we made the right call.<br />
Anyways, we loved our trip and hope you do too! Our photos were good, but this guy we met at the Volcano Huts has even better pics. https://www.instagram.com/r3dmax/<br />
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<br />carrot peoplehttp://www.blogger.com/profile/09670494464719731639noreply@blogger.com0tag:blogger.com,1999:blog-7248619294210969590.post-17514848156875104472018-03-17T19:09:00.002-07:002018-03-17T19:09:14.409-07:00Sort of healthy dipMade from leftover ingredients:<br />
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<ul>
<li>3/4 to 1 cup part skim ricotta cheese</li>
<li>1-2 cups chopped roasted cauliflower</li>
<li>1 green onion chopped</li>
<li>1-2 cups steamed spinach</li>
<li>1/2 cup grated sharp cheddar cheese</li>
<li>salt and pepper (to taste)</li>
<li>1/4 to 1/2 tsp crushed red pepper flakes (to taste)</li>
</ul>
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I chopped the cauliflower into little bits and mixed everything together. Place in an oven proof pan and cooked for 10-20 minutes to melt things together. Serve with tortilla chips. </div>
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This is not super creamy, but it's yummy and relatively healthy. </div>
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Cheers! </div>
carrot peoplehttp://www.blogger.com/profile/09670494464719731639noreply@blogger.com0tag:blogger.com,1999:blog-7248619294210969590.post-84199348518369274122017-04-19T19:50:00.001-07:002017-04-20T20:37:55.780-07:00Redux<div dir="ltr">
Been cooking the same olds: sweet potato and kale hash, beet burgers, oatmeal souffle, etc. Also just swapped out the carrots, beets, and arugula... and put the tomato starts and summer seeds in. The snow peas were given a reprieve because they are still blooming.</div>
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carrot peoplehttp://www.blogger.com/profile/09670494464719731639noreply@blogger.com0tag:blogger.com,1999:blog-7248619294210969590.post-28489608931998940172017-01-09T19:58:00.001-08:002017-01-16T20:42:21.361-08:00Also<div dir="ltr">
Started fermenting today. The sauerkraut should be fine but I didn't put enough head space in the beet stuff so that's going to bubble over and make a pretty purple mess. But the struggle is real, and it's worth it.</div>
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carrot peoplehttp://www.blogger.com/profile/09670494464719731639noreply@blogger.com1tag:blogger.com,1999:blog-7248619294210969590.post-43156166783214093882017-01-09T19:44:00.001-08:002017-01-16T20:43:17.386-08:00Arugula plus<div dir="ltr">
Third #arugulachallenge meal was arugula salad with cranberries, goat cheese, and almonds. Made a dressing with garlic in balsamic and olive oil. Super yummy! And separately, I had this fubar while trying to get an egg from the pack.</div>
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carrot peoplehttp://www.blogger.com/profile/09670494464719731639noreply@blogger.com0tag:blogger.com,1999:blog-7248619294210969590.post-34000205930542530622017-01-05T20:13:00.000-08:002017-01-05T20:13:02.573-08:00Abundance of arugula<div dir="ltr">
The rainy weather has been kind to the arugula, so it's time for me to join the pup in eating it (she likes kale and greenery more that I would ever have expected...). Which had me searching for arugula recipes, and I landed on <a href="http://www.thekitchn.com/recipe-egg-arugula-and-herb-tartine-51526">this yummy one</a>. Of course it's modified, I super thinly sliced some yellow onion since I was lacking in chives and omitted the rosemary. And we don't typically have bread, so this was loaded onto some naan leftovers. Yummy. More different arugula experiments tomorrow hopefully.</div>
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Sauté onion and arugula in butter. Add 2 eggs and scramale them in. Salt and pepper to taste, serve on toast.</div>
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carrot peoplehttp://www.blogger.com/profile/09670494464719731639noreply@blogger.com0tag:blogger.com,1999:blog-7248619294210969590.post-44106908630047927602017-01-04T20:06:00.001-08:002017-01-05T20:12:40.314-08:00Arugula night two<div dir="ltr">
Grand plans to adapt a Swiss chard savory pancake recipe went kaput after I didn't go to the store to get milk. I switched gears to sweet potato pancakes, then diverted again to my old favorite sweet potato hash with kale, with arugula instead. Added a little yellow onion, and overcooked the accompanying fried egg, but still good.</div>
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carrot peoplehttp://www.blogger.com/profile/09670494464719731639noreply@blogger.com0tag:blogger.com,1999:blog-7248619294210969590.post-75686874595986043182016-11-15T08:59:00.001-08:002017-01-05T20:13:19.779-08:00Winter veggies and volunteers<div dir="ltr">
This is before and after I pulled out all the volunteer seedlings. I left the arugula, beets, and carrots (later found some tatsoy). And pulled the tomatoes, cucumbers, and grass that had sprouted illegally. (Plus a week passed between pics.)</div>
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carrot peoplehttp://www.blogger.com/profile/09670494464719731639noreply@blogger.com0tag:blogger.com,1999:blog-7248619294210969590.post-39609308403325423822016-11-12T18:20:00.001-08:002017-01-05T20:13:44.829-08:00Winter tomatoes<div dir="ltr">
Two of the tomato plants are going strong, but I have to bring the fruit inside early because some critters are having a feast. I should probably take the whole thing down in a few weeks (I also said this a few months ago...). </div>
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carrot peoplehttp://www.blogger.com/profile/09670494464719731639noreply@blogger.com0tag:blogger.com,1999:blog-7248619294210969590.post-69026533980756655832016-10-21T21:00:00.001-07:002016-10-21T21:00:35.079-07:00Trees<p dir="ltr">Wanted to mark the size of the fruit trees that were all planted either 1 or 2 years ago... Can't wait until they are huge and producing so much that I have to make jam or give away. Also picked a ripe and super yummy fuji apple yesterday. Those white lattice fences are doing their job of keeping the dogs out of the crops.</p>
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The bees are loving the pygmy date blossoms, and monarchs abound. I have my eye on four chrysalises including this guy. It tested out the back plank, but settled for in between. Which is good and protected, but I'm not sure theres enough room for it to spread its wings when it emerges, so I'll need to move the plank in a week to open up space. </div>
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carrot peoplehttp://www.blogger.com/profile/09670494464719731639noreply@blogger.com0tag:blogger.com,1999:blog-7248619294210969590.post-23683687306800132282016-04-30T14:53:00.003-07:002016-04-30T15:04:19.315-07:00OnionsTook advantage of being the only human in the house to make vegetarian french onion soup and oatmeal souffle (with green onions) <a href="http://saltandwind.com/recipes/72-oatmeal-breakfast-souffle-recipe" target="_blank">recipe</a>. So yummy!!! I make all sorts of mistakes with the souffle and it's essentially a short, flat quiche when it's done, but tasty and that's all I care about.<br />
<div>
<u>French onion soup</u></div>
<div>
2 onions </div>
<div>
2 T butter </div>
<div>
1 T olive oil</div>
<div>
2 or 3 cups vegetable broth</div>
<div>
1/4 cup sherry</div>
<div>
bread/toast</div>
<div>
cheese (cheddar or parmesan or both)<br />
Saute the first 3 things for 30-45 min at low heat. Add broth and sherry and simmer for another 30ish minutes. Broil or toast cheese on bread. Serve by placing the pre-cheesed toast in bowl then ladleing in the onion soup. Takes a little time, but simple ingredients and quite flavorful. This time I used one yellow onion, one half red onion, and two small purple spring onions (bulbs only) for the soup. Use whatever you have on hand. I was inspired by having a few stale bread rolls (we almost never have bread in the house, but I bought these for beet burgers) that I wanted to use up rather than throw out.</div>
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carrot peoplehttp://www.blogger.com/profile/09670494464719731639noreply@blogger.com0tag:blogger.com,1999:blog-7248619294210969590.post-67589616877530515672016-04-30T14:46:00.001-07:002016-04-30T15:00:36.622-07:00What's ripe now (last day in April)Had my the fruit tree specialist over today to re-stake the avocado trees which are growing up big and strong. He pointed out the navel oranges are ripe, which surprised me because they're still quite green. But they passed the taste test with flying colors. And lots of little fruit seem to be set on the tree for next year. Also was overjoyed to have a pair of cherries ripen two weeks ago... The bloom was amazing and seemed like I'd get hundreds, but I'll take the two that made it. They tasted great and the first home grown cherries we've ever had. Some of the peaches are big and colorful and I'll need to keep my eye on them as they seem like they'll be ready in a few weeks. Also learned the Lamb Haas is estimated to ripen in July, so the one I picked 2 weeks ago was way early... no wonder it hasn't ripened on the counter... So glad to have the expert over to impart wisdom. Oh yah, the other thing he said was to wait to thin the mandarins until they are nickel size. That was one of the trees already at this house and it's got a healthy crop ready to eat now and what seems like thousands in line for next year (and the tree can't hold up that much fruit), so I will likely need to do some thinning. We lost a branch to heavy fruit about a month ago; makes me want to get ahead of that happening again.<br />
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carrot peoplehttp://www.blogger.com/profile/09670494464719731639noreply@blogger.com0tag:blogger.com,1999:blog-7248619294210969590.post-42908140653104033622016-04-06T19:23:00.000-07:002016-04-06T19:23:59.658-07:00Sweet potato patties w/ poached eggsThe sweet potato patties are great and recipe follows, but my excitement right now is centered on the poached egg. Yummy but tricky... so not something I usually cook at home. Until I heard a rumor these silicone egg cups could help, and found instructions on the web. This was my first time, adding the egg in a cup to boiling water deep enough to float it, putting the lid on (the steam helps it cook) and waiting 6 minutes before fetching the cup out with a slotted ladle. It worked! While the web had suggested some oil or spray to keep it from sticking, I started by rinsing the cup and leaving a tiny bit of water inside which was good enough to prevent any sticking. And next time I'll probably try 5 minutes cooking time. My goal is to have the white all solid but as much yolk runny as possible.<br />
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OK here's the sweet potato patty recipe. Adapted from the Parsnip Patty recipe in <a href="http://www.amazon.com/Laurels-Kitchen-Recipes-Laurel-Robertson/dp/0898155371/ref=sr_1_6?ie=UTF8&qid=1459995436&sr=8-6&keywords=laurels+kitchen" target="_blank">Laurel's Kitchen</a>, an old, hippy cookbook that everyone should own. Order it now before you forget!<br />
<ul>
<li>One cup walnuts, chopped (I use a food processor)</li>
<li>2 medium sweet potatoes, shredded (again with the food processor)</li>
<li>2 cloves garlic finely chopped (or mixed in food processor with above)</li>
<li>4 eggs</li>
</ul>
Mix everything together and bake in an oven on 375 F for about 25 minutes. Your call if you want to lay out round patties on a baking sheet, or pack everything solidly into something like a lasagna pan and then cut it up into squares later on. Both work well. Serve with a sprinkling (I use a lot) of salt on top. Accidentally gluten free.<br />
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carrot peoplehttp://www.blogger.com/profile/09670494464719731639noreply@blogger.com0tag:blogger.com,1999:blog-7248619294210969590.post-16603222211440920622016-04-05T20:43:00.003-07:002016-04-05T20:44:38.801-07:00In the meantimeI've been lax to update about the bloom of the giant agave that must be about 12 feet tall: eventually the blooms opened up enough for the bees to enjoy. It seems like the bloom will last 6 months... And then the Aloe ferox with orange blossoms has bloomed and gone, but it had two separate stalks that were each multi-branching. Pretty awesome of a show!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfVZdZwMOplU7YVK_49hFwTKiO2hvMaRWsp9nmwf9VDp-xv0FuGmyFu_CmjFY5ALi4To95unoytIwM59kbMCg4P6IKwUyzQmc-ERnBzqj8Sn1J1k-Akt-Kw7MIqg124L5ypFfv5YRV8JCl/s1600/20160213_122551.jpg" imageanchor="1"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfVZdZwMOplU7YVK_49hFwTKiO2hvMaRWsp9nmwf9VDp-xv0FuGmyFu_CmjFY5ALi4To95unoytIwM59kbMCg4P6IKwUyzQmc-ERnBzqj8Sn1J1k-Akt-Kw7MIqg124L5ypFfv5YRV8JCl/s400/20160213_122551.jpg" width="400" /></a>carrot peoplehttp://www.blogger.com/profile/09670494464719731639noreply@blogger.com0tag:blogger.com,1999:blog-7248619294210969590.post-36652894390301134602016-04-05T19:52:00.000-07:002016-04-05T20:26:44.297-07:00Cuddles with the coldI turned the heat off and then it cooled down and Mindy jumped into bed with Max. The top photo is 30 seconds after, then the second was about 10 minutes later when they had sunk in appropriately. Then more pics from other days, just for fun.<br />
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carrot peoplehttp://www.blogger.com/profile/09670494464719731639noreply@blogger.com0tag:blogger.com,1999:blog-7248619294210969590.post-79730138063617738642016-04-05T19:18:00.001-07:002016-04-05T19:18:05.430-07:00Beet burgersWas kinda shocked I hadn't posted this before... These are super yummy and I am so happy I made them again! Taken from <a href="http://food52.com/recipes/24287-beet-and-feta-burgers" target="_blank">this recipe</a> with almost no changes (which is uncommon for me), maybe less feta and used only 1/2 a red onion. I mixed everything up Sunday and then fried these Monday night. Will fry more up tomorrow then freeze the rest in a ziplock bag.<br />
Anyways serving them on a quarter of a demi baguette with cottage cheese underneath and an ample amount of salt sprinkled on top was so tasty!!! I did microwave the bread and cheese for a minute before adding the burger as I served this once before to some guests with a refridgerated tomato and the mix of hot and cold all in one thing freaked them out. Back to serving suggestions, a glass of red wine goes nicely too.<br />
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<br />carrot peoplehttp://www.blogger.com/profile/09670494464719731639noreply@blogger.com0tag:blogger.com,1999:blog-7248619294210969590.post-22039989845658979502016-04-05T19:09:00.003-07:002016-04-05T19:09:45.800-07:00April is for AvocadosEarly April has some blossoms hanging on and the Lamb Haas fruits are darkening. I've got my calendar set to remind me to do a test pick of one in a few weeks. They're supposed to ripen in your house a week or two after picking... and with only 4 or 5 on the tree I'm for sure not picking them all at once. Will do some testing...<br />
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carrot peoplehttp://www.blogger.com/profile/09670494464719731639noreply@blogger.com1tag:blogger.com,1999:blog-7248619294210969590.post-64786052941053695512016-03-21T20:12:00.001-07:002016-04-05T20:24:37.350-07:00Crazy food (aka seitan cauliflower taco salad)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinBRVx1ZFt32K04xfhdtYjNmwl2V9qtKpsvaPDqOhwCJxVMRbd12pQIjSiBw-Sh7k5VtnJKdENhwenvbHM0cyFDvzeMPdF_AWq-cvrCY4iyZc4zp-Dh7OeTRn7eIJRb9LHCtTrAQf8J0jk/s1600/20160321_194520.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinBRVx1ZFt32K04xfhdtYjNmwl2V9qtKpsvaPDqOhwCJxVMRbd12pQIjSiBw-Sh7k5VtnJKdENhwenvbHM0cyFDvzeMPdF_AWq-cvrCY4iyZc4zp-Dh7OeTRn7eIJRb9LHCtTrAQf8J0jk/s400/20160321_194520.jpg" width="400" /> </a> </div>
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This started out as an attempt to make seitan tacos, and I found <a href="http://weelicious.com/2012/07/06/vegans-and-carnivores-unite-seitan-tacos/" target="_blank">this recipe</a>. But between lack of supplies, laziness and wanting to be healthy, I modified it, a lot. </div>
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<u>Seitan cauliflower taco salad</u></div>
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1 x 8 oz package seitan, liquid drained</div>
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1/3 or 1/2 head cauliflower (chopped)</div>
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1 tsp olive oil</div>
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1/2 tsp ground cumin</div>
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1/2 tsp ground paprika</div>
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juice of half lime</div>
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small clove garlic, minced</div>
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1/16 to 1/8 head thinly sliced cabbage</div>
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salsa (I used Trader Joe's Salsa Authentica) </div>
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Add first 7 ingredients to frying pan and cook on low/medium heat, stirring occasionally for about 10 min. Cover if you'd like. When cooked to your preference, put some in a bowl and add part of the cabbage, and salsa. Stir. Before I chowed down, I microwaved it all for 30 seconds so that the salsa and cabbage would not be cold. </div>
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The crunch is good, it's pretty spicy, and healthy. Accidentally vegan. </div>
carrot peoplehttp://www.blogger.com/profile/09670494464719731639noreply@blogger.com0tag:blogger.com,1999:blog-7248619294210969590.post-42623664095746322202016-01-19T21:29:00.001-08:002016-01-28T13:28:36.777-08:00Madly cooking<div dir="ltr">
Two weeks seems like a long time but here I am, again, frantically trying to empty the fridge of veggies before the next CSA box comes tomorrow morning. (Fried rice not pictured.)<br />
Sweet potato and kale hash recipe <a href="http://sharedappetite.com/breakfast/sweet-potato-and-kale-hash/" target="_blank">here</a>, I just leave out the onions/shallots and red peppers. And I always use fresh kale. =) The salad is pears, almonds, and goat cheese over lettuce with Girard's lite champagne dressing. </div>
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carrot peoplehttp://www.blogger.com/profile/09670494464719731639noreply@blogger.com0tag:blogger.com,1999:blog-7248619294210969590.post-61873165263312597002016-01-19T21:22:00.001-08:002016-01-21T20:17:03.120-08:00This week in dog<div dir="ltr">
Cone head pulled a staple on day 9 so the clock is reset and he's gonna be wearing it for at least 19 days...<br />
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carrot peoplehttp://www.blogger.com/profile/09670494464719731639noreply@blogger.com0tag:blogger.com,1999:blog-7248619294210969590.post-11202628241572287152016-01-09T17:16:00.000-08:002016-01-09T17:16:06.700-08:00Boston SidecarThe limes turned yellow so I'm trying to use them up soon. Searched for cocktail recipes and found this sidecar variation. Tasty!<br />
- Juice of half a lime<br />
- 3/4 oz brandy<br />
- 3/4 oz contreau (or triple sec)<br />
- 3/4 oz white rum<br />
In other news... I've been trying to find natural maraschino cherries (colored with beets) that I had before, but haven't been able to find them... So, I picked up some cherries at Trader Joe's that were german... but they turned out to be sour baking cherries and they do NOT work for manhattans. Just an FYI. Nasty!carrot peoplehttp://www.blogger.com/profile/09670494464719731639noreply@blogger.com0