The house has shown 7 times this weekend!! I'm supposed to disappear when people come so I've been bopping in and out. I even sat at the neighbors once while people where here routing through my closest (you know they were!) Not cooking much. Stinky things like kale are followed by and airing out and quick spray of citrus.
on to the recipe
This has been a vegetarian/vegan secret sauce for a while now. Time for the rest of us to embrace it.
There is a lot of gobbly gook out there on the net about sourcing your "raw" almonds. I encourage you to look into it and to find a source you are happy with.
The FDA has taken it upon themselves to say that from
around Sep 1 2007 all almonds in the USA, Mexico and Canada can no longer be
raw. While they will still be labelled 'raw', they will be 'pasteurized'. Some
will be pasteurized with steam but many will be treated with a carcinogen
Propylene Oxide
'Nuff said.
I have also sampled a fantastic creamy cashew sauce (heaven) and if you search the net you'll find a few other variations.
Creamy Almond Sauce
1 C raw almonds
juice of 1-2 lemons
1/4 tsp salt
2-3 cloves garlic finely chopped
1 tsp apple cider vinegar
1-2 cups of reserved cooking liquid
Fill a small saucepan half full of water and bring to a boil. Add the almonds and simmer for 5 minutes. Strain the almonds and reserve the cooking water. Allow nuts to cool a few minutes then you squeeze the nuts to slip the skin off. (it's fun and sometimes they shoot across the room so watch out!)
Place the skinned nuts, garlic, salt, vinegar and lemon juice in a blender.
While blending slowly add in the reserved cooking water to the desired consistency.
Voila!
Serving suggestions
*on top of a baked potato (and you can skip the fat stuff like butter and sour cream)
*thin into a sauce and serve over steamed collard greens, kale or spinach
*use thick as a dip for raw veggies
*on crackers
*as a pasta sauce (add some brewers yeast for a cheesy taste..fake alfredo sauce)
*go for a protein load and pour it over a bowl of quinoa with some chopped veg
or just get a spoon and sit and eat it right out of the container. That's what I find myself doing. Maybe I can skip the garlic and bake it into a desert...hmmmm..
Sunday, November 18, 2012
Saturday, November 10, 2012
Beans and Greens
It's Saturday afternoon and my weekend cooking spree is in progress.
I'm making the recipe from Wednesday night's class, some cranberry orange scones (because fresh cranberries are now at the grocery store for $1.99 a bag) and if the oven is going to be on I'll throw in a batch of blondies or brownies.
I've been stewing with the idea of a brownie cook-off. I have one fail-proof go-to brownie recipe that I've used for years in different ovens, different countries and a variety of small changes in ingredients but I continue to "collect" brownie recipes and stash them in my hard drive brownie folder. Before I commit to a huge purge I think I should cook a few of them and see how they compare.
Here's the Beans and Greens recipe
1 onion, diced
3 cloves garlic, minced
1 jalapeno seeded and minced
1/2 lb ground chicken or turkey sausage
4 C cooked pinto beans (or canned beans drained and rinsed)
1 bunch collard or turnip greens or kale, stemmed and roughly chopped
1 14oz can of diced tomatoes
1 1/2 Cups chicken broth
1 Tbs olive oil
5 sprigs fresh cilantro, chopped
heat the oil in medium size stock pot. Saute the onion 3 minutes. Add the garlic and jalapeno and saute until soft, another 5 minutes.
Add sausage and cook until lightly browned.
Add broth, beans, tomatoes and greens to the pan. Cook at a gentle simmer about 15 minutes until the flavors meld.
Remove from heat and add Cilantro.
I made mine vegetarian and shared with the neighbors. Cooked some cornbread to go along side and added chopped fresh Serrano peppers to that. I think a can of spicy rotel would be nice in this recipe.
De-stem the greens, roll the leaves and chop. It looks like a lot of greens but they cook down quickly
tricks with beans
Soak them first, it will cut down on cooking time
do not add salt or other spices while cooking
bring to a boil then drain and rinse, add fresh water and bring back to a boil to cook until done.
Speaking of beans and greens I have some lovely little green beans growing on my patio!
I'm making the recipe from Wednesday night's class, some cranberry orange scones (because fresh cranberries are now at the grocery store for $1.99 a bag) and if the oven is going to be on I'll throw in a batch of blondies or brownies.
I've been stewing with the idea of a brownie cook-off. I have one fail-proof go-to brownie recipe that I've used for years in different ovens, different countries and a variety of small changes in ingredients but I continue to "collect" brownie recipes and stash them in my hard drive brownie folder. Before I commit to a huge purge I think I should cook a few of them and see how they compare.
Here's the Beans and Greens recipe
1 onion, diced
3 cloves garlic, minced
1 jalapeno seeded and minced
1/2 lb ground chicken or turkey sausage
4 C cooked pinto beans (or canned beans drained and rinsed)
1 bunch collard or turnip greens or kale, stemmed and roughly chopped
1 14oz can of diced tomatoes
1 1/2 Cups chicken broth
1 Tbs olive oil
5 sprigs fresh cilantro, chopped
heat the oil in medium size stock pot. Saute the onion 3 minutes. Add the garlic and jalapeno and saute until soft, another 5 minutes.
Add sausage and cook until lightly browned.
Add broth, beans, tomatoes and greens to the pan. Cook at a gentle simmer about 15 minutes until the flavors meld.
Remove from heat and add Cilantro.
I made mine vegetarian and shared with the neighbors. Cooked some cornbread to go along side and added chopped fresh Serrano peppers to that. I think a can of spicy rotel would be nice in this recipe.
De-stem the greens, roll the leaves and chop. It looks like a lot of greens but they cook down quickly
tricks with beans
Soak them first, it will cut down on cooking time
do not add salt or other spices while cooking
bring to a boil then drain and rinse, add fresh water and bring back to a boil to cook until done.
Speaking of beans and greens I have some lovely little green beans growing on my patio!
Friday, November 2, 2012
Bonus recipe
Most of us think of crumble as a dessert. This one is sweet/savory and packed with protein.
Lifted from a blog I love; cannelle et vanille
http://www.cannellevanille.com
Lifted from a blog I love; cannelle et vanille
http://www.cannellevanille.com
Red kuri squash, apple and quinoa crumble
serves 4 to 6
Crumble topping
1/2 cup (70 g) superfine brown rice flour
1/2 cup (70 g) quinoa flour
1/2 cup (70 g) cold cooked quinoa
1/2 ounce (15 g) finely grated Idiazabal or Manchego cheese
3 tablespoons finely chopped parsley
1/2 teaspoon ground black pepper
6 tablespoons (90 ml) olive oil
1/2 cup (70 g) quinoa flour
1/2 cup (70 g) cold cooked quinoa
1/2 ounce (15 g) finely grated Idiazabal or Manchego cheese
3 tablespoons finely chopped parsley
1/2 teaspoon ground black pepper
6 tablespoons (90 ml) olive oil
In a bowl, whisk together the first six ingredients. Add olive oil and stir until a sand-like crumble forms.
Chill the crumble while preparing the filling.
Filling
2 tablespoons olive oil
1/2 medium leek, thinly sliced
1 clove garlic, minced
1/2 medium red kuri or hokkaido squash, peeled and diced (about 3 cups diced)
1 tablespoons finely chopped parsley
3 sage leaves, finely chopped
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground coriander
2 medium Gala apples, peeled and diced
3/4 cup (185 ml) chicken stock
1 ounce (30 g) goat cheese, crumbled
1/2 medium leek, thinly sliced
1 clove garlic, minced
1/2 medium red kuri or hokkaido squash, peeled and diced (about 3 cups diced)
1 tablespoons finely chopped parsley
3 sage leaves, finely chopped
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground coriander
2 medium Gala apples, peeled and diced
3/4 cup (185 ml) chicken stock
1 ounce (30 g) goat cheese, crumbled
Preheat oven to 400F (200C)
In a large saute pan, heat the olive oil over medium heat. Add the leek and garlic. Cook for 5 minutes until tender, but not browned. Add the squash, parsley, sage, salt, pepper, and coriander. Increase heat to medium high and stir. Cook for 5 minutes stirring occasionally.
Add the chicken stock and cook for another 5 minutes. Add the apples and cook another 5 minutes until soft but not mushy.
Transfer the filling to a greased baking dish or individual over-proof bowls. Top with the crumble.
Bake the crumble until topping golden and filing bubbling, about 30 to 40 minutes for a larger dish and 20 minutes for individuals. Serve warm.
http://www.cannellevanille.com
Class Notes & a recipe
Tips:
Cinnamon is a natural appetite stimulant.
Lemon juice stimulates digestive and liver function.
Wash your fruit and veg in a vinegar and water solution (skip those expensive vegetable washes you find in the produce department at the store. Rinse you veggies at home in a sink or bowl full of water with a dash of white vinegar. Vinegar is antimicrobial.
Wednesday night's class recipe. Seasonal fruit. For all of you in colder climes you might not want a cold dinner but it was 88 degrees here today.
Waldorf Salad
3/4 Cup cooked wheatberries
3 Cups apples diced
1 1/4 Cup celery thin sliced
1/4 C raisins
1/4 Cup walnuts, chopped
juice of 1/2 lemon
1/4 tsp cinnamon
2 TBS mayonnaise
2 TBS non-fat sour cream
In a large bowl mix together the apples, celery, cooked wheat berries, raisins and walnuts.
In a smaller bowl combine the lemon juice, sour cream, mayonnaise and cinnamon. Mix well
Add the mayo mix to the apple mix and toss
Cover and chill at least one hour before serving
Notes:
wheat berries. Cook in simmering water about an hour ratio of berries to water 1:3.
you can sub spelt berries or farro
other ideas for changes and substitutions: grapes, cranberries, dried cherries, pears, yogurt (for the mayo, sour cream or both)
if you are unfamiliar with wheat berries here is a link
http://www.gourmetsleuth.com/Dictionary/W/Wheat-Berries-5586.aspx
Have you had a Bahn Mi? I'm hooked on the vegetarian version at Tam Deli on North Lamar and I just found a recipe that looks feasible (I actually have all of the ingredients on hand except the buns). I'll give it a try soon and let you know the results.
Happy Weekend. Eat well and stay fit.
I'll be walking the Austin Komen 5 K on Sunday morning.
Cinnamon is a natural appetite stimulant.
Lemon juice stimulates digestive and liver function.
Wash your fruit and veg in a vinegar and water solution (skip those expensive vegetable washes you find in the produce department at the store. Rinse you veggies at home in a sink or bowl full of water with a dash of white vinegar. Vinegar is antimicrobial.
Wednesday night's class recipe. Seasonal fruit. For all of you in colder climes you might not want a cold dinner but it was 88 degrees here today.
Waldorf Salad
3/4 Cup cooked wheatberries
3 Cups apples diced
1 1/4 Cup celery thin sliced
1/4 C raisins
1/4 Cup walnuts, chopped
juice of 1/2 lemon
1/4 tsp cinnamon
2 TBS mayonnaise
2 TBS non-fat sour cream
In a large bowl mix together the apples, celery, cooked wheat berries, raisins and walnuts.
In a smaller bowl combine the lemon juice, sour cream, mayonnaise and cinnamon. Mix well
Add the mayo mix to the apple mix and toss
Cover and chill at least one hour before serving
Notes:
wheat berries. Cook in simmering water about an hour ratio of berries to water 1:3.
you can sub spelt berries or farro
other ideas for changes and substitutions: grapes, cranberries, dried cherries, pears, yogurt (for the mayo, sour cream or both)
if you are unfamiliar with wheat berries here is a link
http://www.gourmetsleuth.com/Dictionary/W/Wheat-Berries-5586.aspx
Have you had a Bahn Mi? I'm hooked on the vegetarian version at Tam Deli on North Lamar and I just found a recipe that looks feasible (I actually have all of the ingredients on hand except the buns). I'll give it a try soon and let you know the results.
Happy Weekend. Eat well and stay fit.
I'll be walking the Austin Komen 5 K on Sunday morning.
Wednesday, October 31, 2012
Tried and True
Always good to have a few tried and true recipes in your collection. I am a huge fan of the vegetarian "patty". Any combo of grain and bean and veg bound together with a bit of egg or starch then baked or sauteed to store in the freezer. Never reach for a Boca Burger again.
These are orange, perfect for Halloween.
Now that you've cooked some quinoa and sweet potatoes are in season and very inexpensive try your hand at this.
Sweet Potato Kale
Patties
8oz
Kale leaves, well rinsed, de-stemmed and fine chopped
1 1/2tsp
salt
¾ LB sweet
potatoes cut in ¼” dice
2 cups of
quinoa rinsed and drained
1 small
onion fine diced
½ C fine
grated parmesan cheese
2Tbs minced
fresh dill
¼ tsp
cayenne pepper
2 large
eggs, beaten
In a large
pot bring 4 cups of water to boil. Add the kale and salt. Cook 1 minute and
remove with a slotted spoon to a bowl, allow to cool
Bring the
water back to a boil and add the sweet potatoes. Simmer 3-8 minutes until
tender. Remove potatoes with slotted spoon
Measure the
water that remains in the pot to 3 cups,
bring it to a boil and add the quinoa. Simmer 15-20 minutes until all the water
is absorbed.
While the
quinoa cooks, squeeze out the excess water from the cooled cooked kale.
in a large
bowl add the kale and all other ingredients. I like to smoosh most of the potatoes. When the quinoa is ready add
it to the bowl and lightly mix everything together.
Use a ½ cup
measure to scoop and form patties. Cook in a large skillet over medium heat a
few minutes on each side. Use olive oil if your pan is not non-stick. I like
the flavor you get using a cast iron pan.
I’ve made versions of this one a few times and here are my notes
*not in the
(slower) mood to use one pan 3 times, zip though the prep by starting all
3cooked items at once in different pots
*I rarely
measure, just use what I happen to have on hand.
*This can easily go vegan by omitting the egg
and cheese (although I do prefer the added flavor of a good parmesan).
*Substitute
a dash of hot sauce in place of the
cayenne.
*If you
don’t have dill don’t go out of your way to find it.
*Use red
onion, white onion, scallions or chives
*add some cooked and rinsed black beans or chick peas (garbanzo) to the mix
*allow
cooked patties to cool then freeze in containers or freezer baggies with a
sheet of freezer paper between each patty
*Cook in a
pan on the stove top or spray a cookie sheet and bake them (not too long or
they will dry out)
Saturday, October 27, 2012
And here; The Recipe!
As always, Make it then tweak it to your liking! Add and subtract the elements that you prefer. I added some kale and toasted pumpkin seeds to mine. I think a diced red bell pepper would add some nice color and crunch.
If you are new to Quinoa I urge you to buy a little...say 1 cup...cook it and add it to a few things you normally make (stores that have bulk bins often carry quinoa so you could get a small amount to try, it expands when cooked so it does not take much)
Smokey Black Bean Quinoa Salad
2C water
1/2 tsp salt
1C quinoa (rinse and drain well before cooking)
4 scallions or green onions sliced thin
2 C cooked black beans (or a can or two drained and rinsed)
3 Tbs olive oil
Juice of 1-2 small limes
1/2 C chopped cilantro
1 clove garlic, finely chopped
1 Can chipotle pepper in adobo sauce (finely chop the pepper and use 1 tsp or more of the sauce.)
1/2 tsp cumin
In a saucepan bring the water to boil. Add the rinsed quinoa and salt. Lowe heat, cover and cook 15 minutes until the water is absorbed. Remove from heat and allow to cool before adding to the salad.
While the quinoa is cooking
In a small bowl combine the olive oil, lime juice, garlic, chipotle, adobo sauce and cumin.
Whisk until combined.
In a large bowl mix the beans, onions, and cilantro.
Add the cooled quinoa and the chipotle dressing and mix well.
Serve chilled or at room temperature.
You may remember my rants in lasts years posts about the horrible taste side effects of the meds. Cancer related recipes often focus on stimulating different areas of the tongue. Salt and citrus are good!
Cruciferous veggies are other heavy hitters and all kinds of soups for the texture and palatability.
A fantastic resource is The Cancer Fighting Kitchen, a cookbook by Rebecca Katz.
Chipotle peppers in adobo sauce are a common item at any Texas Grocery store. not sure for you peeps in other states so here is a photo. They come in a small can; about 1/2 the size of a regular caned item.
If you are new to Quinoa I urge you to buy a little...say 1 cup...cook it and add it to a few things you normally make (stores that have bulk bins often carry quinoa so you could get a small amount to try, it expands when cooked so it does not take much)
Smokey Black Bean Quinoa Salad
2C water
1/2 tsp salt
1C quinoa (rinse and drain well before cooking)
4 scallions or green onions sliced thin
2 C cooked black beans (or a can or two drained and rinsed)
3 Tbs olive oil
Juice of 1-2 small limes
1/2 C chopped cilantro
1 clove garlic, finely chopped
1 Can chipotle pepper in adobo sauce (finely chop the pepper and use 1 tsp or more of the sauce.)
1/2 tsp cumin
In a saucepan bring the water to boil. Add the rinsed quinoa and salt. Lowe heat, cover and cook 15 minutes until the water is absorbed. Remove from heat and allow to cool before adding to the salad.
While the quinoa is cooking
In a small bowl combine the olive oil, lime juice, garlic, chipotle, adobo sauce and cumin.
Whisk until combined.
In a large bowl mix the beans, onions, and cilantro.
Add the cooled quinoa and the chipotle dressing and mix well.
Serve chilled or at room temperature.
You may remember my rants in lasts years posts about the horrible taste side effects of the meds. Cancer related recipes often focus on stimulating different areas of the tongue. Salt and citrus are good!
Cruciferous veggies are other heavy hitters and all kinds of soups for the texture and palatability.
A fantastic resource is The Cancer Fighting Kitchen, a cookbook by Rebecca Katz.
Chipotle peppers in adobo sauce are a common item at any Texas Grocery store. not sure for you peeps in other states so here is a photo. They come in a small can; about 1/2 the size of a regular caned item.
Saturday mad-dash
Go go go...non-stop go lately. Recipe on the way. I'm trying to cut and paste from a PDF but not able so I may have to take the time to type it out for you.
I did manage to make the recipe and took some to work so my colleagues could try it.
No matter how busy I get I always find time to cook (good) food from scratch.
Today I participated in the subdivision annual garage sale. Three words of advice: Don't do it!
Hardly worth the time and effort it took to clean out the closets, move the stuff outside, get it organized and think about pricing. On a good note, I did clean out the closets and move stuff outside and it is NOT coming back in. I'm hauling the remains of my morning activities to Goodwill. This was one of the baby steps towards moving in the next few weeks.
Have you peaked in your closets lately? This will be my 4th move in 7 years. In my early 20's I think my parents counted 8 different addresses for me in a period of 3 years. I did not own furniture so it was a few boxes of clothes in the trunk of the car and I was off and running. Then I settled into a house for over a decade. Now I'm back on the move. I don't know where I am going yet but it's sure to be new and exciting.
why yes, that is a flower in my hair!
Co-worker's birthday. Made some cupcakes. Spinach Empanadas too...just because.
This is the Black Bean and Quinoa salad in process (recipe coming)
And here to your right......the leftovers of the morning endeavors.
And now I'm headed for some people watching and a hot cup of tea up at The Domain. (I can't afford to shop there but it's great to linger and watch)
I did manage to make the recipe and took some to work so my colleagues could try it.
No matter how busy I get I always find time to cook (good) food from scratch.
Today I participated in the subdivision annual garage sale. Three words of advice: Don't do it!
Hardly worth the time and effort it took to clean out the closets, move the stuff outside, get it organized and think about pricing. On a good note, I did clean out the closets and move stuff outside and it is NOT coming back in. I'm hauling the remains of my morning activities to Goodwill. This was one of the baby steps towards moving in the next few weeks.
Have you peaked in your closets lately? This will be my 4th move in 7 years. In my early 20's I think my parents counted 8 different addresses for me in a period of 3 years. I did not own furniture so it was a few boxes of clothes in the trunk of the car and I was off and running. Then I settled into a house for over a decade. Now I'm back on the move. I don't know where I am going yet but it's sure to be new and exciting.
Co-worker's birthday. Made some cupcakes. Spinach Empanadas too...just because.
And now I'm headed for some people watching and a hot cup of tea up at The Domain. (I can't afford to shop there but it's great to linger and watch)
Wednesday, October 24, 2012
New stuff
Hey Ya'll.
I'll start with the fact that there is absolutely nothing going on with the hair. It is amazingly-frustratingly slow!!! Bald was easy. I didn't mind at all. The growing part appears to be complicated. I've not yet resorted to odd products and gimmicks and I'm thankful for my friends who tell me every day how much they like my short style.
Just after my last post I did get what I thought was a dramatic cut and I was excited to post but no one really even noticed and when I took photos I realized it didn't look that different (to you) It was only a big deal to me. I had the bottom half clipped on a #4 guard and left the top hoping to create enough visual difference to "appear" longer. Think something like the new Miley Cyrus "do". (But she has about 8 inches up top to my measly 3)
The new News.
This week I started taking a 6 week cooking class offered to Cancer survivors. I love to cook and have been using a lot of the ingredients and recipes I read while researching what to eat while coping with cancer last Fall. I feel lucky to have scored a spot in this (free!!!!) class. I'm excited to meet some new people and learn new recipes.
The class is sponsored in part by the Sustainable Food Center.
I look forward to sharing what I learn and I will be posting the recipes and tips here in this blog so check back soon.
I'll start with the fact that there is absolutely nothing going on with the hair. It is amazingly-frustratingly slow!!! Bald was easy. I didn't mind at all. The growing part appears to be complicated. I've not yet resorted to odd products and gimmicks and I'm thankful for my friends who tell me every day how much they like my short style.
Just after my last post I did get what I thought was a dramatic cut and I was excited to post but no one really even noticed and when I took photos I realized it didn't look that different (to you) It was only a big deal to me. I had the bottom half clipped on a #4 guard and left the top hoping to create enough visual difference to "appear" longer. Think something like the new Miley Cyrus "do". (But she has about 8 inches up top to my measly 3)
The new News.
This week I started taking a 6 week cooking class offered to Cancer survivors. I love to cook and have been using a lot of the ingredients and recipes I read while researching what to eat while coping with cancer last Fall. I feel lucky to have scored a spot in this (free!!!!) class. I'm excited to meet some new people and learn new recipes.
The class is sponsored in part by the Sustainable Food Center.
I look forward to sharing what I learn and I will be posting the recipes and tips here in this blog so check back soon.
Tuesday, August 28, 2012
End of the month silliness
here's what I have to play with, this is freshly washed with no product.
that's a ruler in my hand
that's a ruler in my hand
Its Been A While
Howdy.
At this point in the grow-out I had thought I would wear more clips and pins and headbands to have some daily variety but when I put them on I (think I) look silly.
It's been a year since the shave. I keep a folder on the desktop labeled "short hair styles". Most of them require about 6 inches more hair than I have. Maybe I should start a folder called "Men's long hair styles".
Last week I had one of those moments. Have you ever cut your own hair? Armed with some electric clippers and a mirror I had a go at the curly stuff at the back of my neck where it was getting straggly. Thank goodness for wavy hair, it hides all of my faulty cuts.
I read a hair magazine that says one trick of growing out out your short style is to keep the back trimmed and let the top grow longer until it all meets somewhere in the vicinity of a short Bob. Since my June trim I'm just now at the stage where a bit is curling over the ears. To cut or not to cut?????
Here are a few August photos
Wednesday, August 1, 2012
Tufts and spikes
Feeling very Julie Andrews a la Victor Victoria these days.
Little tufts of hair sprouting from the sides once again but manageable with the sticky stuff. I believe the top is about 3 inches now. No plans for a trim for another month or so.
I have quietly and unremarkable passed the one year mark of the diagnosis, the surgery and the first round of chemo.
this is what 5 full months of growth looks like... From February till now.
Showing off my ear tufts
This was my Sunday afternoon project. Paint color is Valspar 5008-10B Tantalizing Teal. Lowes will custom mix any color in a small 7.2 oz sample for only $3.00. The sample size was plenty for two coats on this table.
It's been too hot to work on any recipes lately. I'm still on a kale kick eating it almost every day in green smoothies, lightly sauteed and added to pastas, veggie mixes and pizzas or smooshed with avacado in a salad.
Little tufts of hair sprouting from the sides once again but manageable with the sticky stuff. I believe the top is about 3 inches now. No plans for a trim for another month or so.
I have quietly and unremarkable passed the one year mark of the diagnosis, the surgery and the first round of chemo.
this is what 5 full months of growth looks like... From February till now.
Showing off my ear tufts |
| No Gel |
 |
| A little spike |
 |
| Finished |
 |
| Details count |
It's been too hot to work on any recipes lately. I'm still on a kale kick eating it almost every day in green smoothies, lightly sauteed and added to pastas, veggie mixes and pizzas or smooshed with avacado in a salad.
Monday, July 16, 2012
Monday meditation
Meta Meditation – Loving-kindness ~ Buddha
May I be well
May I be happy and content
May I be free from danger and suffering
May I be filled with loving-kindness
May I be happy and content
May I be free from danger and suffering
May I be filled with loving-kindness
May you be well
May you be happy and content
May you be free from danger and suffering
May you be filled with loving-kindness
May you be happy and content
May you be free from danger and suffering
May you be filled with loving-kindness
May all beings be well
May all beings be happy and content
May all beings be free from danger and suffering
May all beings be filled with loving-kindness
May all beings be happy and content
May all beings be free from danger and suffering
May all beings be filled with loving-kindness
***this guy is for sale on Craigslist. Makes me smile just to look at that big happy face!***
Sunday, July 15, 2012
the hair the hair the hair
I thought I would have had so many more styles by now. It grows so excruciatingly slow. The very front is finally filling in with all those little baby fine hairs that don't really grow but stick to your skull and the side of your face.
It's starting to hit the "break point" in the curl like it did a few weeks ago when I had it trimmed. I bought another product; Bed Head "manipulator" blue Hair Gunk. It is a bit more relaxed than the DiFi paste but overall I think I prefer the DiFi.
Here's a photo from a day I wore the blue gunk. The gray really shows in this picture and you can see the hair looks a bit fluffier, not as slicked back.
I do like how easy it is to wash and wear and lots of people tell me that it suits me but I am still a bit shocked every time I catch myself in a mirror. I keep expecting to see this:
no I don't know why some of my text is highlighted. I went back to edit but it does not appear highlighted on this screen that I write on at all. I'm lacking some computer skills.
It's starting to hit the "break point" in the curl like it did a few weeks ago when I had it trimmed. I bought another product; Bed Head "manipulator" blue Hair Gunk. It is a bit more relaxed than the DiFi paste but overall I think I prefer the DiFi. 
Here's a photo from a day I wore the blue gunk. The gray really shows in this picture and you can see the hair looks a bit fluffier, not as slicked back.
I do like how easy it is to wash and wear and lots of people tell me that it suits me but I am still a bit shocked every time I catch myself in a mirror. I keep expecting to see this:
(only 11 months ago) Realistically having hair this long again is another 2 years down the road. I tried on my wig last night. I thought maybe it could be an option. To wear it on occasion. It looked so fake I couldn't stand it. I've packed away most of the hats and scarves but I think I might get more wear out of them when it turns cool and as it continues to go through all the icky phases of growing I might find a way to use them as good camouflage so I haven't donated them yet.
I'm having a case of hair envy. I'm sure it will pass shortly.
Read any good books lately? Last month I started a few and put them down unfinished. Normally I would keep plodding through and keep waiting for it to grab me but not so much lately. I finished Open The Andre Agassi Autobiography and I really liked it but I'm finding the Steve Jobs memoir slow going. I've been working on that one for a few weeks now. It sits in my car and I occasionally read a few pages when I am stuck waiting somewhere.
I am reading and re-reading (and loving) When Things Fall Apart; Pema Chodron. This little book is stuffed full of Buddhist wisdom, I would like to buy a zillion copies and hand them out to everyone I meet.
Showing off my bangs and a little length up top
Rockin' the Foux Hawk
At the end of the day you can focus on the things that break you apart or focus on the things that hold you together. no I don't know why some of my text is highlighted. I went back to edit but it does not appear highlighted on this screen that I write on at all. I'm lacking some computer skills.
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