tag:blogger.com,1999:blog-63646679373272729762024-03-13T22:15:58.566-05:00Catawissa CraftyDannahttp://www.blogger.com/profile/10168881538929766408noreply@blogger.comBlogger72125tag:blogger.com,1999:blog-6364667937327272976.post-48082852868740205592013-09-28T16:08:00.000-05:002013-09-28T19:24:31.461-05:00Making Bread<div class="separator" style="clear: both; text-align: center;">
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On a lazy weekend, when the days and nights are cooling as we head into fall, there is nothing wrong with baking some bread. Lately, I have been using a starter (levain) that I keep in Tupperware in the fridge, adding a bit of flour and water each week as 'food' to keep the yeast alive, and taking out a cup or two to bake a few baguettes or a loaf of bread. My recipe is from the book "<a href="http://www.breadalone.com/shop/cart.php?m=product_detail&p=23" target="_blank">Bread Alone</a>," which really, honestly, does not demystify the process. If you want to feel at ease with bread making, stick with the no-knead bread that Bittner's NYT column has made <a href="http://www.nytimes.com/2006/11/08/dining/081mrex.html" target="_blank">famous</a>.<br />
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With Bread Alone you'll grow --if anything-- more in awe of artisan bread bakers. But after months of experiments and disasters, I now have a reliable go-to bread (that only takes about 6 hours!).<br />
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Really, only about an hour of work (including clean up), and a lot of rising time.<br />
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The levain was made of flour, water, and literally a pinch of yeast. It was left covered on the countertop for three days, as I fed it more flour and water each day. Now, as I mentioned, the levain lives in the fridge and gets a weekly feeding. For two loaves I use:<br />
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Two cups of levain (the mild sourdough starter),<br />
5-6 cups of flour (I use bread flour usually but all-purpose works)<br />
About 2 &1/4 cups of water<br />
One tablespoon of salt.<br />
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After a 2-hour rise, I will punch it, then rest it for 30 minutes, shape it into loaves and let it rise another 2 hours before baking for half an hour in a hot and steamy (450) oven.<br />
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I'm tempted by the possibilities at this point. I have some minced sun-dried tomato and jalapeño I could knead in. Or should I fold in some fresh herbs or nuts? Just a few sesame seeds on top maybe? Or just score the top to let steam escape, and make it a nice naked bread?<br />
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<br />Anonymoushttp://www.blogger.com/profile/02304001093198248907noreply@blogger.com0tag:blogger.com,1999:blog-6364667937327272976.post-89764663513140265022013-09-10T23:42:00.002-05:002013-09-10T23:42:19.325-05:00Watermelon Agua Fresca <div class="separator" style="clear: both; text-align: left;">
Ah, the sweet pink taste of summer. Perhaps my favorite two-ingredient recipe: Watermelon Agua Fresca. Popular in Mexico, any number of fruits could be used. One of my housemates during college made this watermelon agua several times during one long, hot Portland summer. It doesn't get much simpler or more refreshing than this.</div>
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I. Chunks of watermelon, just covered with water, blended well.</div>
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II. Refrigerate and serve, diluting with additional water, to taste. </div>
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(My preference is about 50% watermelon juice and 50% water.) </div>
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This is one of those times when you "pulp-free OJ people" might want to strain it. You'll still be left with lovely pink fresh water that is soooo much better (healthier and more delicious) than any kool-aid or commercial flavored beverage. But give it a try without the extra step and extra mess of straining, and you'll get the benefit of a little fiber in there, too. For those of you who are already juicing all the time, give yourself a break; hold the mint and protein powder, and cucumber-kale-ginseng... etc. Just relax: watermelon and water. I'm telling you. </div>
Anonymoushttp://www.blogger.com/profile/02304001093198248907noreply@blogger.com3tag:blogger.com,1999:blog-6364667937327272976.post-67158521471797402262013-09-08T14:00:00.001-05:002013-09-08T18:52:28.917-05:00The Scary Godmother doll<div style="font-size: 0.8em; line-height: 1.6em; margin: 0 0 10px 0; padding: 0;">
<a href="http://www.flickr.com/photos/7845961@N02/9642421625/" title="The Scary Godmother doll"><img alt="The Scary Godmother doll by els82" src="http://farm6.staticflickr.com/5532/9642421625_7093aa7f57.jpg" /></a><br />
<span style="margin: 0;"><a href="http://www.flickr.com/photos/7845961@N02/9642421625/">The Scary Godmother doll</a>, a photo by <a href="http://www.flickr.com/photos/7845961@N02/">els82</a> on Flickr.</span></div>
To those who love dolls, love Halloween, love witches, love friends of Neil Gaiman, or love The Scary Godmother herself....<br />
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You should run over to kick starter and back this<a href="http://www.kickstarter.com/projects/1327932176/the-scary-godmother-doll?ref=live"> doll project</a>. It's by the woman who created the character and it needs to be made! She's so close...<br />
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I backed her and hope to get a first run of this amazing doll. <br />
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Check it out!<br />
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<span style="color: blue;">(UPDATE!!!! As of 6:51pm central time, the goal has been surpassed! I guess that means its a go!!)</span><br />
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DannaDannahttp://www.blogger.com/profile/10168881538929766408noreply@blogger.com0tag:blogger.com,1999:blog-6364667937327272976.post-14706902836418567862013-09-04T10:53:00.000-05:002013-09-04T11:04:01.848-05:00Golden Potato Soup / Vichyssoise<div class="separator" style="clear: both;">
Happy Vegan MoFo, everybody! As we wend our way toward fall, thoughts turn to comfort foods, root veg, sweater-weather, the crunch of leaves, and a <a href="http://www.theonion.com/articles/mr-autumn-man-walking-down-street-with-cup-of-coff,29866/">pumpkin-spiced soy latte</a>. It’s not quite chilly enough to think about some of those yet, even in Chicago. So when you aren't sure whether to wear a tank top or a fleece, make potato soup! Served cold, it’s vichyssoise. Here is my make-it-up-as-you-go version, featuring the “holy trinity” of flavor bases (onion, celery, carrot).</div>
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7 small-medium potatoes, scrubbed and boiled whole, in enough water to cover</div>
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2 Tbsp. olive oil</div>
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2 med. carrots, finely diced</div>
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3 stalks of celery, finely diced</div>
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2 small yellow onions, finely diced</div>
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2 leeks, white and light green parts, well rinsed and minced</div>
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Salt (or onion salt, or salt substitute) to taste</div>
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While the potatoes boil in one pot, heat up the olive oil in what will become the soup pot. Add carrot, celery, onion, and leek. Sauté until onions are translucent and all vegetables are soft. If potatoes are not ready yet, add a little water to the veggies to prevent burning. When potatoes yield to a knife with almost no resistance, transfer the potatoes and about half of the potato water to the veggies in the soup pot. Mash with a potato masher and/or blend with an immersion blender (or wait until it's cooler and run it through a traditional blender). The blender pulverizes the potato skin, which otherwise will float around in larger chunks in the soup. If your family is weirded out by potato skin, you could peel the potatoes before boiling, but that is a lot more work, and you should explain to them that the skin’s where the most <a href="http://www.eatright.org/Public/content.aspx?id=6442459089">nutrients and fiber</a> are. Seriously, don’t make me go all<a href="http://thugkitchen.com/"> Thug Kitchen </a>on them. Eat the skins. After mashing and blending, you probably will want to add more potato water to thin to desired consistency. Add salt to taste. This recipe makes up a bunch (maybe about 4 pints) of delicious golden potato soup. If you eat it cool it’s “vichyssoise,” which in my household growing up we always pronounced vishy-swah and ate wearing sunglasses.</div>
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Dannahttp://www.blogger.com/profile/10168881538929766408noreply@blogger.com1tag:blogger.com,1999:blog-6364667937327272976.post-91587581468556287652013-07-12T09:10:00.001-05:002013-07-12T09:12:52.552-05:00Still here...So where have I been? To be honest, I'm not sure. I sort of feel like I'm drifting lately and have been all over the place.<br />
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I just lost my writing mojo there for a while and didn't feel like I had anything important to talk about...not that what's on here now it all that important. Maybe the word I am looking for is "interesting" and that's all relative anyway.<br />
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Sometimes I do...<br />
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So what have I been doing? Well, I started the summer off by entering the Camp NaNoWriMo challenge and wrote 50,000 words! A pretty big deal...if only it would pay off. I think writing that much is fun, but tiresome so I haven't really written since and I may never enter that again, we'll see. I haven't touched the novels I am working on since then and it's got me kind of down. I want to make this published author thing happen, but I got so many rejections before, it's hard to get motivated to finish the series. I have had many other stories pop into my head and I actually got started on several of them a while back, but none are complete. I need something to jump start my creative mind so I can finish them and send out queries.<br />
Got any ideas? I also thought about just publishing them myself on Amazon or the other sites, but I don't know where to begin and it all seems very daunting without any paid help.<br />
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"I only want to see you if you are feeding me..."<br />
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I did take a little vacation with the kids and my mother recently. It was fun, and challenging, but mostly fun like all trips with the family are. It wasn't a relaxing, lounging on the beach kind of vacation (sigh), but we did do a lot of things and I saw lots of my extended family over the fourth which was awesome.<br />
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Steel Creek, AR<br />
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A few other things, little things, that I've done recently...renewed my interest in Kimono with the help of reading<a href="http://strawberrykimono.blogspot.co.uk/"> this </a>blog. She wears her Kimono so beautifully and I love looking at her pictures. She's really funny too so it's a fun read. She is so adventurous, in my eyes. I could never wear Kimono way out here in this rural community where I am, unless it's Halloween (which I did once...sorry no picture). People would think I was a crazy weirdo...and they'd probably be right, I just don't necessarily want to show it in public. :-p<br />
If I were in the city, I totally would. Anyway, it has me shopping online for some Kimono of my own...just in case I have the chance to wear it.<br />
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Amelia Pond & Shaylee<br />
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I've also expanded my Blythe doll collection to the grand total of three (sorry no pic of #3). I wrote a guest post on <a href="http://blythelife.com/">BlytheLife.com</a> (see previous post) and found two more gals that wouldn't totally drain my account...which is so hard to do with Blythe. Both sellers were generous enough to include tons of extras in the sale, such as clothes, shoes, etc. Those can add up very quickly...I've seen shoes, dolly size mind you, for upwards of $50! I don't own said shoes, but I can dream. I don't think any of my own shoes are that expensive. :-/<br />
It's fun shopping for them anyway. Blythe has also opened my interests into other dolls and toys, mostly vintage, but some new like Monster High dolls,(I love all the interesting creatures), and <a href="http://www.bandai-asia.com/unazukin/">Unazukin</a>, (those are seriously cute).<br />
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Kawaii<br />
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I've really been enjoying<a href="http://www.flickr.com/photos/48402989@N03/"> Flickr</a> lately too and I have several pictures, though not great ones, of my Blythe and other things there. Check it out if you are interested.<br />
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"That giant chicken is giving me the stink eye!"<br />
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I haven't been cooking as much as I would like, but I am trying to change that starting this week. My DH has a weird and very busy work schedule and we don't even get to eat supper together very often, especially during the week, but that doesn't mean I shouldn't cook a full meal...right? Well, that's what I keep telling myself. In any case, I was tired of eating crap all the time, so I'll do my best. If you have any simple but tasty recipes you'd like to share...I'm open.<br />
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I will try to post here more often, though my reader list is small...thanks for following at all, I really appreciate it. I'd love some comments and for you to also check out my <a href="http://authordannasnider.blogspot.com/">author blog</a>. Let me know what you think there too (though it's been neglected also).<br />
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Lovely nature<br />
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My Etsy shop has gotten tons of hits lately, which is fantastic, though I haven't sold anything in over a year, not fantastic. I have plans to add some Blythe jewelry, but haven't even made them yet. (Sigh) Where's that creative kick I so badly need???<br />
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All in all, the summer had a great start and it seemed like all would be swell, but now it's nearly over (our kids start school on Aug 14!) and I feel I don't have much to show for it.<br />
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So much to do and no motivation<br />
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If you have any suggestions to help kick start me. Let me know...<br />
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Thanks for reading!<br />
Danna<br />
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<br />Dannahttp://www.blogger.com/profile/10168881538929766408noreply@blogger.com0tag:blogger.com,1999:blog-6364667937327272976.post-49208529217219144472013-04-17T17:41:00.000-05:002013-04-17T17:41:37.924-05:00Blythe Life Guest Post I have written a guest post at <a href="http://blythelife.com/index.php/2013/04/17/finding-my-fairy-girl/">Blythe Life</a>. Check it out!<br />
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Thanks, DannaDannahttp://www.blogger.com/profile/10168881538929766408noreply@blogger.com0tag:blogger.com,1999:blog-6364667937327272976.post-64515071024340710372013-04-09T07:53:00.002-05:002013-04-09T07:53:23.313-05:00Sale! <span style="font-family: Verdana, sans-serif; font-size: x-large;">This month everything in my <a href="https://www.etsy.com/shop/dannastarr2002?ref=si_shop">Etsy </a>shop is on sale! Just use the code Spring and get 25% off. </span>Dannahttp://www.blogger.com/profile/10168881538929766408noreply@blogger.com0tag:blogger.com,1999:blog-6364667937327272976.post-87368220868775292372013-01-17T10:50:00.000-06:002013-01-17T11:49:11.657-06:00January--my month of celebration.<div class="separator" style="clear: both; text-align: center;">
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This month, I am celebrating myself as it happens to be my birthday month. I will turn 39 on January 30th and I still can't believe it. </div>
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One of my greatest joys is my children.</div>
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I cherish the little things.</div>
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My very favorite feature is my aqua blue eyes. </div>
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I am creative. </div>
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It brings me joy to make things for others. (Granny's socks)</div>
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<a href="http://1.bp.blogspot.com/-wDG7qnAftD4/UPgpiqA3TLI/AAAAAAAAAbU/eNYm9ZUnK8M/s1600/100_2781.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-wDG7qnAftD4/UPgpiqA3TLI/AAAAAAAAAbU/eNYm9ZUnK8M/s320/100_2781.jpg" width="240" /></a></div>
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I can bake....</div>
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<a href="http://1.bp.blogspot.com/-QlB3kRtn5gY/UPgp698hRZI/AAAAAAAAAbg/n-60Sp0n-_o/s1600/100_7569.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-QlB3kRtn5gY/UPgp698hRZI/AAAAAAAAAbg/n-60Sp0n-_o/s320/100_7569.jpg" width="320" /></a></div>
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and cook, from scratch. (Curry Carrot soup.)</div>
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I live in a beautiful place...</div>
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<a href="http://4.bp.blogspot.com/-ALXzG5cbE7Y/UPgxIKoBJwI/AAAAAAAAAb4/pRewOg9v-Ds/s1600/Novel.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-ALXzG5cbE7Y/UPgxIKoBJwI/AAAAAAAAAb4/pRewOg9v-Ds/s320/Novel.jpg" width="240" /></a></div>
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I wrote two <a href="http://authordannasnider.blogspot.com/">novels</a>! (still working on getting an agent) </div>
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<a href="http://3.bp.blogspot.com/-Tbg7XXBKOyE/UPgxTiP26BI/AAAAAAAAAcA/wnQ2lI9oesY/s1600/PeeWee.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-Tbg7XXBKOyE/UPgxTiP26BI/AAAAAAAAAcA/wnQ2lI9oesY/s320/PeeWee.jpg" width="320" /></a></div>
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I can appreciate the quirky things in life.</div>
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I can play a few songs on Ukulele.</div>
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Still amazed with new places.</div>
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I am sure there is more I can post here. I will when I think of it. </div>
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Dannahttp://www.blogger.com/profile/10168881538929766408noreply@blogger.com0tag:blogger.com,1999:blog-6364667937327272976.post-78302651608933850282012-11-14T10:27:00.001-06:002012-11-14T10:27:51.895-06:00dannastarr2002's photostream<div style="padding: 0; overflow: hidden; margin: 0; width: 500px;"><a href="http://www.flickr.com/photos/48402989@N03/8185376486/in/photostream/" title="amethyst set" style="display: block; padding: 0 10px 10px 0; width: 75px; height: 75px; float: left;"><img src="http://farm9.staticflickr.com/8069/8185376486_b88505b0b5_s.jpg" alt="amethyst set" style="border:none; margin: 0; padding: 0; width: 75px; height: 75px;"/></a><a href="http://www.flickr.com/photos/48402989@N03/8185337145/in/photostream/" title="100_3094" style="display: block; padding: 0 10px 10px 0; width: 75px; height: 75px; float: left;"><img src="http://farm9.staticflickr.com/8342/8185337145_3308cd3845_s.jpg" alt="100_3094" style="border:none; margin: 0; padding: 0; width: 75px; height: 75px;"/></a><a href="http://www.flickr.com/photos/48402989@N03/8185372790/in/photostream/" title="100_3055" style="display: block; 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padding: 0 10px 10px 0; width: 75px; height: 75px; float: left;"><img src="http://farm9.staticflickr.com/8206/8185325105_6aaed1e908_s.jpg" alt="" style="border:none; margin: 0; padding: 0; width: 75px; height: 75px;"/></a><a href="http://www.flickr.com/photos/48402989@N03/8185323483/in/photostream/" title="" style="display: block; padding: 0 10px 10px 0; width: 75px; height: 75px; float: left;"><img src="http://farm9.staticflickr.com/8066/8185323483_5b346603b0_s.jpg" alt="" style="border:none; margin: 0; padding: 0; width: 75px; height: 75px;"/></a><a href="http://www.flickr.com/photos/48402989@N03/8185339254/in/photostream/" title="hare pillow 7" style="display: block; padding: 0 10px 10px 0; width: 75px; height: 75px; float: left;"><img src="http://farm9.staticflickr.com/8205/8185339254_4dcba6b107_s.jpg" alt="hare pillow 7" style="border:none; margin: 0; padding: 0; width: 75px; height: 75px;"/></a><a href="http://www.flickr.com/photos/48402989@N03/8185338474/in/photostream/" title="hare pillow 6" style="display: block; 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padding: 0 0 10px 0; width: 75px; height: 75px; float: left;"><img src="http://farm9.staticflickr.com/8068/8185238812_07696269be_s.jpg" alt="100_2832" style="border:none; margin: 0; padding: 0; width: 75px; height: 75px;"/></a><br clear="all"/></div><div style="margin-top: 0px; margin-bottom: 5px"><p><a href="http://www.flickr.com/photos/48402989@N03/">dannastarr2002's photostream</a> on Flickr.</p></div>Dannahttp://www.blogger.com/profile/10168881538929766408noreply@blogger.com0tag:blogger.com,1999:blog-6364667937327272976.post-5382656124705246612012-11-06T00:18:00.002-06:002012-11-06T00:18:21.962-06:00One word for the day...VOTE!Dannahttp://www.blogger.com/profile/10168881538929766408noreply@blogger.com0tag:blogger.com,1999:blog-6364667937327272976.post-19652617097602570632012-10-31T10:56:00.000-05:002012-10-31T10:56:47.703-05:00Halloween CostumesEvery year around September 1st I try to get the kids to figure out what they want to be for Halloween. It's not that I'm overly organized, far from it, it's just that I don't like to be up until the crack of dawn the night before making costumes. (though I have done that)<br />
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I try to make their costumes every year, but we have had our share of store bought ones as well.<br />
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This year my son wanted to go as some scary urban legend thing called "Slenderman" but I reminded him that he wouldn't be able to wear it it school anyway. He relented and we settled on Marty McFly from "Back to the Future."<br />
All I needed to find was the puffy vest at the thrift shop and we would be good to go.<br />
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Here's the final result.<br />
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<a href="http://1.bp.blogspot.com/-msEI7p6MHW8/UJFF3hFce4I/AAAAAAAAAY8/r5nIOq3ixZ4/s1600/100_7741.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-msEI7p6MHW8/UJFF3hFce4I/AAAAAAAAAY8/r5nIOq3ixZ4/s320/100_7741.jpg" width="240" /></a></div>
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<a href="http://1.bp.blogspot.com/-4xqbfMupDDQ/UJFF9N8N11I/AAAAAAAAAZE/1SkO1ZbusgQ/s1600/100_7739.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-4xqbfMupDDQ/UJFF9N8N11I/AAAAAAAAAZE/1SkO1ZbusgQ/s320/100_7739.jpg" width="240" /></a></div>
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I made the Hover Board out of foam core and hand painted it. Unfortunately it's not functional...:)<br />
I doubt we'll win any Comic Con cosplay contests, (say that five times fast) but I think it's quite passable for McFly.<br />
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My daughter is fascinated with penguins right now. She knew immediately what she wanted to be and I was quite happy that it was something simple to make.<br />
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Here's her final result.<br />
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<a href="http://2.bp.blogspot.com/-9kl7y57_FgI/UJFG4cu622I/AAAAAAAAAZM/p4cAVAOqZ9k/s1600/100_7735.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-9kl7y57_FgI/UJFG4cu622I/AAAAAAAAAZM/p4cAVAOqZ9k/s320/100_7735.jpg" width="240" /></a></div>
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The base is a black sweat suit and I added the details with felt. Easy to wear and warm for the chilly weather we are having here. She is happy with it, which makes my day.<br />
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Happy Halloween!<br />
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Danna<br />
<br />Dannahttp://www.blogger.com/profile/10168881538929766408noreply@blogger.com0tag:blogger.com,1999:blog-6364667937327272976.post-37524058942803748432012-10-26T22:39:00.000-05:002012-10-26T22:39:04.939-05:00Lazy Vegan PastaThe title of this post implies that the "vegan" is lazy...it's more the sauce in this dish that is lazy, but "Lazy Sauce" sounds a bit off.<br />
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Wait, scratch that...I'm starting to think "Lazy Sauce" is the tired cousin of "Awesome Sauce" so maybe it works. This is what I made for dinner this week, for myself since no one else in this house will dare eat vegan with me. It's one of those dishes that you make when you are worn out from the day and need some filling comfort food. Pasta is that dish for me. I could eat it every day and for every meal, usually with loads of Parmesan though I try not to since well...who needs that many carbs?<br />
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Here's "Vegan Pasta with Lazy Sauce." (Much better...)<br />
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What I used:<br />
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Vegan Pasta ( my mom found some at the health food store where she lives)<br />
EVOO (extra virgin olive oil)<br />
Marinara from a Jar (the lazy part)<br />
Raw Baby Spinach<br />
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What I did:<br />
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Cook pasta (obviously)<br />
Toss with a little EVOO and then Marinara<br />
Add spinach and zap in the microwave to warm<br />
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See...lazy...but SUPER tasty.<br />
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Notice no Parmesan :(<br />
I think I'll live though. </div>
Dannahttp://www.blogger.com/profile/10168881538929766408noreply@blogger.com5tag:blogger.com,1999:blog-6364667937327272976.post-32016474540924113172012-10-26T02:14:00.002-05:002012-10-26T02:19:30.482-05:00Southern Comfort Food(<i>Guest post from Kristy</i>)<br />
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I know that Danna's a big fan of the Sookie Stackhouse stories, so maybe this southern treat will hit the spot, and fortify her for a long night of novel-reading.<br />
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<b>(Not) Fried Green Tomatoes and Black Eyed Peas</b><br />
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First, get the black eyed peas started by rinsing them. Then bring a pot of water with the beans to a rolling boil, and lower to a simmer. On to the tomatoes.<br />
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I followed the general principles for <a href="http://www.baked-in.com/2012/06/25/oven-fried-green-tomatoes/" target="_blank">Oven-Fried Green Tomatoes</a> (a non-vegan recipe) over at the "Baked-In" website. The site might be worth a second visit one day when I've been a very good girl, for the<a href="http://www.baked-in.com/2012/06/07/baked-avocado-fries/" target="_blank"> Baked Avocado Fries</a> (what?! yes).<br />
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Anyway, the OFG tomatoes were easily veganized.<br />
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This is an assembly line process (once the tomatoes are sliced), usually consisting of a dip in flour, then a dip in a scrambled egg, then a dredge through some seasoned breadcrumbs or panko. Simply replace the egg bath with a quick dunk in water (I added a tablespoon of maple syrup to the water, for an extra flavor dimension), and poof: it's vegan.<br />
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With the breadcrumbs I used salt, pepper, garlic powder, a little cayenne, and mexican oregano. <br />
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Baked at 425 for about 20-25 minutes.<br />
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Returning to the beans, you can add or subtract water, as needed, to make sure nothing burns or goes soupy. I added a teaspoon of ancho powder here.<br />
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Pull out a 1/4 c. of beans and puree with a few <i>chipotles en adobo</i> and a splash of water. Return the spicy mush to the beans and stir well. <br />
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Throw in the greens of your choice (try mustard or collard), and some sliced jalapeno or serrano. I used a few jalapeno peppers that had over-ripened on the counter and turned red. Leave the beans on low heat, or covered to let the flavors meld and to soften the greens. <br />
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And finally - here is where it all came together.<br />
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And now, the lesson: I thought the pickled jalapenos looked cute on the side, but next time
--or if I were actually serving this to anyone-- I'd skip them. Their flavor is so
sharp and bright, they belong with pizza or something. They really don't
"make sense" with this warm and soft, and gently tangy/spicy meal. But they are still kinda cute, right? <br />
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<br />Anonymoushttp://www.blogger.com/profile/02304001093198248907noreply@blogger.com2tag:blogger.com,1999:blog-6364667937327272976.post-21607222308423973332012-10-21T23:13:00.000-05:002012-10-26T01:12:16.762-05:00Soy-Sesame<div class="separator" style="clear: both; text-align: center;">
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(<i>Guest post from Kristy</i>) <br />
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Okay, so I guess I should share my latest obsession. It is this sauce that escorts any vegetable or dumpling into soy-sesame heaven.<br />
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My measurements are approximate here, since you can always taste as you go and make corrections, but it is essentially this:<br />
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1/8 c. soy sauce<br />
1/8 c. white vinegar (or cider vinegar or rice vinegar)<br />
1 tsp. sesame oil<br />
a couple cloves of garlic, crushed <br />
a small bunch of green onion, thinly sliced<br />
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a tablespoon of fresh ginger, grated or matchsticked<br />
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The choice of vinegar can make a huge difference, so play around with it. Cider is usually my favorite, but since I LOVE vinegar, I can appreciate the intensely acidic taste of the white vinegar. Rice vinegar is sweeter, more subtle (and probably more authentically Asian).<br />
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This can be used as a dipping sauce for dumplings, or as a marinade for tofu, or as the final addition to a stir fry. I just gently steamed a huge bunch of kale, then tossed it with the sauce. <br />
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Watch out for the sodium in the soy sauce. I can't detect a difference in the taste (maybe my taste buds are blown from all the vinegar!), so I always use the "less sodium" soy sauce. Even that has a shocking amount of sodium, but sometimes -for the perfect veggie side dish- it's worth the splurge. <br />
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<br />Anonymoushttp://www.blogger.com/profile/02304001093198248907noreply@blogger.com0tag:blogger.com,1999:blog-6364667937327272976.post-46582559918887988412012-10-19T10:41:00.000-05:002012-10-19T10:41:21.551-05:00Soy Milk and QuiltingIt's been several days since I posted anything here, obviously. Kristy has had some tasty looking recipes. As for me...I've hit a vegan dry spell. I tried coming up with a new recipe for Jicama and Radish salad, but it was a dud. I moved on, but couldn't think of anything else worthy of posting.<br />
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I did try to find a suitable substitute for my favorite breakfast of Greek yogurt with honey and berries, but the only vegan yogurt I found out here in the boonies was Soy. I was excited to try it, though my experience with Soy milk was that it was pretty foul. I am not a milk drinker anyway, though I do use milk on cereal and occasionally as an accompaniment to Oreos, but I rarely drink it straight. I've tried Soy milk and hated it, so I had my doubts about the Soy yogurt.<br />
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I wish I could say that my opinion of Soy dairy had changed after trying the yogurt, but sadly, it was only solidified. I'm usually pretty good about new flavors, but the Soy is just something I cannot stomach. Sorry Soy lovers, I tried. Now, if I could find the Coconut yogurt anywhere, we might have a deal.<br />
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I still have 4 yogurts left and I will probably use them in smoothies so they won't go to waste, but I'll most likely add honey to that making them a non-vegan recipe. I doubt I'll post that.<br />
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So, on to something non-food related...<br />
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About a year and a half ago my sweet nephew was born, adopted by my brother and sister in-law, and brought into our lives. I call him "Short, Dark, and Handsome" and he is my little buddy. I get to see him most of the week and he's as much a part of my life as my own children are. We are lucky to have him in our family.<br />
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When we knew for sure he was going to be here, I immediately started a quilt for him. Now my record of starting quilts is greater than my record of finishing them, but this one, I was determined to finish. I needed a simple but striking design and found one at the <a href="http://www.modabakeshop.com/">Moda Bake Shop</a>. A very clever and useful site with tons of great free patterns.<br />
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I found some fabric locally and got to work. Here are some of the pictures...<br />
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Here's where I laid out just how I wanted the blocks to go</div>
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This is the top pieced together. You can see it's a tad wonky...</div>
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This is the back. </div>
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Lovely shot of my walking foot and the quilting process. Again you can see how wonky the blocks are. </div>
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This is the finished product. Wonky or not, I still like how it turned out. </div>
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Back<br />
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So all in all, I was happy with the finished quilt. <a href="http://www.modabakeshop.com/2010/07/random-reflections.html">Here</a> is the pattern if you'd like to try it yourself. I hope to get back to vegan food soon. Thanks for reading!<br />
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Danna<br />
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<br />Dannahttp://www.blogger.com/profile/10168881538929766408noreply@blogger.com3tag:blogger.com,1999:blog-6364667937327272976.post-15172065985934242052012-10-11T23:52:00.000-05:002012-10-11T23:53:06.784-05:00Autumn Food(<i>Guest post from Kristy...</i>)<br />
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What better way to cheer on your favorite sport team or political faction this autumn than to rustle up a nice steamy pot of vegan chili and cornbread?<br />
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My first ever attempt at the <span class="st">Fresh Corn & Scallion C</span>ornbread from <a href="http://www.theppk.com/books/appetite-for-reduction/" target="_blank">Appetite for Reduction</a> hit the spot. I'm pretty excited about the cornbread, which didn't require any unusual ingredients, and popped with fresh corn kernels and green onion. When I make it next I'll sneak in some jalapeno (because that's how I roll), but otherwise this was an excellent basic recipe, with surprisingly little oil and salt. And let's be honest, what is cornbread if not a luscious, savory cake?<br />
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The chili... well, everyone has their own chili recipe, and on this occasion it was a kitchen sink affair ("everything but the..."), so I don't think it reached the soaring heights of chili nirvana, but I will share one super tip for cooking dried beans, since dried beans are the cheapest, lowest in sodium, and also produce the least waste. 'Old school' conservative cooks tell you to soak overnight, but it's not essential. Bean moderates will tell you to pour boiling water over the dried beans then let them soak for an hour or so, then proceed. I, my friends, am a card-carrying legume liberal, and I will tell you there is no need to soak at all! Just rinse the beans well, cover with a lot of water, and start cooking. Once you get the water to the boil and bring the heat down a notch, add a dash (half teaspoon, maybe) of baking soda. I can't credit the tip, which I've seen in a few places, but it really works to soften the water, and take the last bit of toughness out of beans. I was always unable to duplicate the melt-in-you-mouth creaminess of restaurant beans, but now I can! It's magic. Okay, now I sound like I have some weird bean obsession. <br />
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<br />Anonymoushttp://www.blogger.com/profile/02304001093198248907noreply@blogger.com5tag:blogger.com,1999:blog-6364667937327272976.post-827690442704748442012-10-07T15:52:00.002-05:002012-10-07T17:03:51.809-05:00Beet Slaw from the Old Country(<i>Guest post from Kristy...</i>) <br />
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I just got back into the USA, so what's the first thing I see after logging in to check up on Vegan MoFo, but an Iron Chef Beet Root Challenge that suddenly sends me right back to Eastern Europe for inspiration. To recreate some of the flavors from my vacation, I pulled out some cabbage, caraway seeds (the ones that make rye bread taste like rye bread), vinegar, and vegan bouillon, and the key ingredient: beet root, for a jazzed up slaw.<br />
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Here's what I did:<br />
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2 cups green cabbage, very thinly sliced<br />
Cover cabbage shreds with boiling water then immediately drain in colander.)<br />
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Add:<br />
<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875);">1/8 c. cider vinegar</span><br />
1/8 c. hot water <span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875);">+ 1/2 tsp. better-than-bouillon paste </span><br />
<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875);">(or whatever bouillon cube or veggie stock you choose)</span><br />
<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875);"><br /></span>
<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875);"> Toss in:</span><br />
1/2 tsp. caraway seeds, <span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969);">lightly toasted in a dry pan</span><br />
1 small beet (raw), scrubbed, trimmed and grated on a box cutter<br />
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<a href="http://4.bp.blogspot.com/-fhqUDLEzWeA/UHHiOBD_LKI/AAAAAAAAAGU/W0DsBAZI9WY/s1600/test" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-fhqUDLEzWeA/UHHiOBD_LKI/AAAAAAAAAGU/W0DsBAZI9WY/s320/test" width="320" /></a></div>
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<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875);">It's a beautiful combination of red and green -- not quite uniformly pink, but with a little more tossing, after a rest in the refrigerator, it will get there. It would probably look stellar if I'd kept some of the green slaw separate, in order to plate it in stripes. </span><br />
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<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875);">The quick hot water bath softens the cabbage, though it retains a little crunch, and the beet adds color and a lovely sweetness. Though I'm using vinegar here, it's not enough to put this anywhere near sauerkraut territory; and the bouillon and caraway give the dish a depth and richness. This was delicious in a salad bowl, but the leftovers are ideal to garnish a potato pancake.</span><br />
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<a href="http://3.bp.blogspot.com/-T0yFBUURmZk/UHHokJtxf_I/AAAAAAAAAGU/oR34th5xL0g/s1600/test" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-T0yFBUURmZk/UHHokJtxf_I/AAAAAAAAAGU/oR34th5xL0g/s320/test" width="320" /></a></div>
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<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875);">Oh, yum. This is like being back on the other side of the world, for a taste of Prague, or, as they translated on a banner at the street festival I stumbled upon accidentally last week: "Thus Tastes Prague."</span><br />
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Anonymoushttp://www.blogger.com/profile/02304001093198248907noreply@blogger.com3tag:blogger.com,1999:blog-6364667937327272976.post-64475107604261479722012-10-05T17:19:00.000-05:002012-10-05T17:19:52.676-05:00Oh For the Love of Carrots!The title of this post can be spoken with different inflections and the meaning will change. My son will say it with an exasperated surly tween voice, or just sigh and roll his eyes. Carrots are the only vegetable I can get him to eat on a regular basis without him gagging. It's a constant struggle to get him to eat anything remotely healthy. Carrots, for the moment, are it.<br />
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My husband will eat them if they are there. He finally admitted, after about 10 years of marriage, that he does not like cooked carrots. Glad I knew that...<br />
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My daughter and I on the other hand, LOVE carrots. She will eat them cooked, but prefers them raw. I will eat them cooked or raw, but there is one way I will not eat them;<br />
CANDIED.<br />
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Candied carrots are just wrong. In my opinion, carrots need to be raw, steamed, saute'd, sometimes in a cake, or nothing at all.<br />
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I find that most people either love them or abhor them, but the first vegan recipe I decided to try/make up while lying awake in the middle of the night, is...Curry Roasted Carrot Soup.<br />
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Now there may be something like this already out there, but I honestly did not look this up online.<br />
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Here's what I bought;<br />
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A bundle of whole carrots<br />
Fresh Garlic<br />
White Onion<br />
Veggie Stock<br />
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Things I had:<br />
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Curry powder (the yellow kind found in every grocery, though I think any kind will work)<br />
Kosher salt<br />
EVOO (extra virgin olive oil)<br />
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What I did:<br />
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Chop the veggies roughly into same size pieces (4 big carrots, 2 large cloves of garlic, 1 small onion)<br />
Roast said veggies with EVOO, 1 t curry powder, and salt in a 400 degree oven (my fav. temp) turning every so often to even the color.<br />
Puree the veggies (add 1C veg stock to help with this process)<br />
Press the puree through a sieve to remove any chunks though it will still have texture after you do<br />
Stir the veggie stock (additional 1C) into the puree until you get the consistency you like (I also added 1C of water)<br />
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I served this warmed with a side of mashed avocado with salt and lime on Triscuit crackers.<br />
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Today was cold and rainy and this was the perfect lunch to warm me up. The curry compliments the carrots perfectly and the color is nice and sunny, especially on a gloomy day like today.<br />
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Give this a try, tweak it to your liking and let me know what you think.<br />
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Danna<br />
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<br />Dannahttp://www.blogger.com/profile/10168881538929766408noreply@blogger.com0tag:blogger.com,1999:blog-6364667937327272976.post-37331116848191409452012-10-03T09:50:00.000-05:002012-10-03T09:50:46.676-05:00"Vegan hotel breakfast in Prague" (A post from Kristy all the way from Prague!)<br />
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(Vltava River via Paddle Boat)</div>
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I'm lucky enough to be visiting Prague this first week of October, and extra lucky that the friends I am traveling with "know somebody" with a connection to the Marriott, and secured a fancy suite for each of us. The hotel does a really nice breakfast spread which is mostly continental. It includes juices and teas, one steam tray with hard boiled eggs staying warm while resting on a bed of salt, and a pile of tight little sausages, which even the omnivores in my midst are pointedly ignoring. Aside from that, they have a load of breads and fruit, a cheese-and-cold-cuts tray, pickled onion and gherkins, cereal bar and a schmantsy automated coffee maker.<br />
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My beautiful vegan breakfast today is: dried apricots, fresh fruit salad, cherry tomato, mixed nuts, caraway roll, baby gherkin pickles, and a banana, with a cup of espresso. I should think about trying to eat so well at home.<br />
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This is not the first trip to Prague for any of us. (I visited the city briefly in the late '90s, and my boyfriend and our friends lived here for several years in the early/mid 90s.) So it has been interesting to start the MoFo in this beautiful city whose strongest culinary impression on me, as a vegetarian, was previously the entree "smažený sýr" (fried cheese). It's a treat to get to fill up at breakfast with such a colorful and nutrient packed plate before heading out to a more traditional Czech world where I anticipate mostly potato and cabbage. Truth be told, I am finding the food here much improved since I was here a decade or so ago. The variety is impressive, and veggie options much more plentiful than before. All but the most traditional smoky pubs have a really good salad or two, and some veg items on the sides menu. There is still a heck of a lot of cheese going on here. -KK<br />
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Dannahttp://www.blogger.com/profile/10168881538929766408noreply@blogger.com0tag:blogger.com,1999:blog-6364667937327272976.post-88921907604396757952012-10-03T02:44:00.000-05:002012-10-03T02:46:16.647-05:00ListsI won't be able to do any major vegan menu overhauls until Friday. I'm all "groceried up" for the rest of the week and pay day is not until Friday. I have however, been making a list, rather obsessively I might add, of all the things I want to try this month. In fact, I now fill my insomniac nights with ideas for vegan food.<br />
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I think I've come up with a few good ones and from what I've been reading of vegan food, the trick seems to be filling the dish with flavor using herbs and spices. So I am focusing on what will bring a basic veggie dish to the next level and leave me full and satisfied. (Luckily with vegan food, I won't feel guilty going for seconds)<br />
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Here's a peek at my shopping list;<br />
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Large Portobello caps<br />
Onion, shallot, garlic<br />
Spinach (fresh)<br />
Brussels Sprouts<br />
Veg stock<br />
White Beans<br />
Chick Peas<br />
Black Beans<br />
Zucchini<br />
Carrots<br />
Tomato (fresh and canned)<br />
Fresh Ginger<br />
Broccoli<br />
Cauliflower<br />
Tofu-firm (This is a big leap for me)<br />
Sesame seeds<br />
Peppers<br />
Avocados<br />
Lime<br />
Jicama<br />
Radishes<br />
Green Onions<br />
Cilantro<br />
Red Wine<br />
(Look into different grains)<br />
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So, I think there's some potential there. I already use brown rice often and I want to try some different grains. I'll have to see what the local store has and give it a go. There's no Trader Joe's or Whole Foods out in the "boonies" where I live so I have to deal with what I've got.<br />
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The Tofu will be a challenge for me because the last time I made a dish with it, it did not impress. I will eat Tofu at restaurants, but I have not been able to make it appetizing myself. I'm going to try again though.<br />
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I am also going to try to make some egg free pasta. I could eat pasta every day for every meal and be happy, but I've never made it. We'll see how that goes.<br />
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Just today I realized that I will have to say goodbye to my favorite breakfast, Greek yogurt with honey and berries. (Le Sigh) I won't cry though...I can do this and am excited for the prospects.<br />
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Thanks for all the encouraging comments.<br />
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Danna<br />
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<br />Dannahttp://www.blogger.com/profile/10168881538929766408noreply@blogger.com4tag:blogger.com,1999:blog-6364667937327272976.post-47491342036475996622012-10-01T21:49:00.001-05:002012-10-01T21:50:29.947-05:00Different DirectionsA few weeks ago my very best friend and co-author here, Kristy, sent me an email. In it she merely posted a link to a blog and said..."We can totally do this!" Like a good friend, I said "Sure, why not?" though I had no idea how to approach the subject of said blog.<br />
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The blog was <a href="http://www.veganmofo.com/">VeganMoFo</a>, a virtual library of blogs that all have to do with vegan food. Every year they collect a blog roll and the subject is Vegan Food. This year, Kristy talked me into joining and here we are.<br />
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Now let me start by saying that I am not vegan. I'm not even vegetarian, though I was for about a year in high school, if that counts. My friend Kristy is a vegetarian and has been for a long time. So she can speak to this subject more fluently than I, but I thought I'd give it a go. Who knows, maybe I can learn to live without sustenance from animals...ie CHEESE...at least for a while.<br />
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I suppose I will also have to set aside my Burt's Bees for a while, which is quite a sacrifice for me. I do love my Burt's.<br />
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I actually love vegetables, of all kinds and have no problem eating a meal consisting entirely of them, but what else is there? What is it that sets vegan food apart health and taste wise and what benefit can I gain from such a diet? That's what I hope to learn from doing this. Truth be told, I most likely won't go "full vegan" for this month, but I promise to try and I promise to write about all the amazing recipes I experiment with.<br />
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I hope you will join us and check in every so often, and leave lots of comments as we embark on the "vegan journey" for the month of October. Also, please check out the amazing list of other blogs on <a href="http://www.veganmofo.com/list-of-blogs-updated/">VeganMoFo</a>. It's truly an astounding list. Hopefully I can keep up.<br />
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Thanks and please enjoy the rest of my crafty posts in the archives if you feel like it. :)<br />
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Now, let the vegan posts begin!!!<br />
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Danna<br />
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P.S. Just FYI... I am still writing, and editing, and querying. Have a look at an excerpt of my first finished novel and info about its sequel on my <a href="http://authordannasnider.blogspot.com/">author blog</a>.<br />
Also, I currently do not have any jewelry listed on Etsy, so if you are interested in seeing any, visit <a href="http://www.facebook.com/pages/Create/102674513112729?ref=hl">Create</a> on Facebook.<br />
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Thanks again!<br />
<br />Dannahttp://www.blogger.com/profile/10168881538929766408noreply@blogger.com4tag:blogger.com,1999:blog-6364667937327272976.post-7897073536774614202012-03-12T17:53:00.005-05:002012-03-12T18:45:29.905-05:00Wife, Mother, Author...<div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; ">I've mentioned it here before, but I will say it again in case the right agent is looking, I am trying to become a published author. I have finished one novel in a series I am working on and have already sent queries out to several agents. Unfortunately, I haven't had any bites yet, but I have a long list of agents to go. </div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><br /></div><div><span><span style="font-size: 100%;">It's been quite a daunting process actually. Last year about this time, I decided I want to write a novel. The story just popped into my head and I started typing. A year later, the first draft became many drafts and I feel it's ready for the world. I </span>scoured the internet for agents and began querying them. </span></div><div><span><br /></span></div><div><span>For those who don't know, most publishers will not even look at a manuscript unless you have an agent. Most agents will not even look at your manuscript unless you query them first. That means you write a short business letter telling them you have the greatest book ever and they should read it, without actually saying that of course because a line like that will get you an automatic rejection letter. </span></div><div><span><br /></span></div><div><span>The hardest part about this whole process has been the query letter. Every agent wants something different, but all want to be "hooked" so they will request to see my manuscript. That has yet to happen, but I still have hope. Some days are more hopeful than others, but I am plugging away which is all I can really do.</span></div><div><span><br /></span></div><div><span>So here is the link to my author blog. </span><a href="http://authordannasnider.blogspot.com/" style="font-family: Georgia, serif; font-size: 16px; ">http://authordannasnider.blogspot.com/</a></div><div><span><br /></span></div><div><span>Have a look if you are interested and I'd love some feedback. </span></div><div><span><br /></span></div><div><span>Thanks!</span></div><div><span> <span style="font-size: 100%;"> </span></span></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><br /></div>Dannahttp://www.blogger.com/profile/10168881538929766408noreply@blogger.com0tag:blogger.com,1999:blog-6364667937327272976.post-60410231324659640502012-01-08T10:47:00.005-06:002012-01-08T11:14:18.304-06:00Quick Craft<div>Happy New Year! </div><div><br /></div><div>After we drank the champagne, I looked at the cork and had an idea. I'm sure someone has done this before, but I still wanted to post it. </div><div>Here is a cute way to recycle your leftover champagne cork.</div><div>First I put a bamboo skewer into the bottom to make it easier to paint. </div><div><br /></div><div><br /></div><a href="http://1.bp.blogspot.com/-dYh6H1OS4Qo/TwnLEyvaSRI/AAAAAAAAATE/ZYvxRjJtzzQ/s1600/100_6571.jpg"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://1.bp.blogspot.com/-dYh6H1OS4Qo/TwnLEyvaSRI/AAAAAAAAATE/ZYvxRjJtzzQ/s320/100_6571.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5695306486987245842" /></a><div><br /></div><div>Then I painted three coats of white all over the cork. </div><div>I painted 4 coats of red on the top, letting each coat dry completely before I added the next. </div><div><div><br /><a href="http://2.bp.blogspot.com/-VKVzIGqgzO0/TwnKyOF6HPI/AAAAAAAAAS4/5TDkcZr-Wco/s1600/100_6576.jpg"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://2.bp.blogspot.com/-VKVzIGqgzO0/TwnKyOF6HPI/AAAAAAAAAS4/5TDkcZr-Wco/s320/100_6576.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5695306167911849202" /></a></div><div><br /></div><div>The dots were next to go on. </div><div>And lastly, I added a clear coat over the whole thing.</div><div><br /><a href="http://2.bp.blogspot.com/-W0bCgXfTb10/TwnKRHheAWI/AAAAAAAAASs/jN2yWiIDNm0/s1600/100_6588.jpg"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://2.bp.blogspot.com/-W0bCgXfTb10/TwnKRHheAWI/AAAAAAAAASs/jN2yWiIDNm0/s320/100_6588.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5695305599212716386" /></a><br /></div></div><div><br /></div><div>My daughter has been eyeing this since I started so I will probably let her use it with her dolls. This would also make a cute ornament for your tree next year. </div><div><br /></div><div>Enjoy!</div>Dannahttp://www.blogger.com/profile/10168881538929766408noreply@blogger.com2tag:blogger.com,1999:blog-6364667937327272976.post-35365684947426260402011-11-11T15:26:00.003-06:002011-11-11T15:45:17.414-06:00My First Sale!Well I finally did it. I made my first sale on Etsy. It was a little nerve wracking because the person who bought the fabric wrap bracelet had never been a member of Etsy before and they had so history there. They did have Paypal so that was a plus, but I kept expecting things the fall apart. That's the pessimist in me. <div><br /></div><div>Thankfully everything has gone smoothly, though I haven't heard anything from the person since she got the bracelet. Oh well. </div><div><br /></div><div>Anyway, I am still working on my book/books. I am currently working on my third draft of the first part of the story, or first book. I have given myself the goal of finishing it completely and having it ready to send to agents and publishers by the end of the year. Actually, there is a contest I thought about trying to enter that has the deadline of Dec. 15. It would be great to win some awards for the book and give it some "street cred" before it goes out. We'll see, but I won't hate myself if I don't make that deadline.</div><div><br /></div><div>I am still loving the story and have even added a few characters since I started. They just seem to appear in the story at the right time, which is cool. I do need to get an editor though. My best friend has been helping me. She has an English degree which helps and she isn't afraid to tell me the truth, which also helps. I take what she says seriously and most of the changes she suggested really do work out better. She is a very busy lady though and doesn't have tons of time to read my excerpts. </div><div><br /></div><div>We are also preparing for Thanksgiving around here. I am planning on cooking this year, which I have only done one other time. Things turned out well though and I'm not worried. Usually we go to family dinners at other people's houses. Actually, we are doing that this year also, but I am cooking another meal on Friday for when my Mom comes up. So that should be fun.....</div><div><br /></div><div>I am trying not to think about Christmas yet, but I guess I need to start saving up for gifts for the kiddos. Not sure what I am making this year, but I have already had one request for a hat. So I guess I'll get going on that too. </div><div><br /></div><div>Thanks for reading! </div><div>PS I love comments!!</div><div><br /></div>Dannahttp://www.blogger.com/profile/10168881538929766408noreply@blogger.com0tag:blogger.com,1999:blog-6364667937327272976.post-17258841503030338072011-09-10T01:05:00.001-05:002011-09-10T01:07:28.222-05:00I Love Coffee!<div>I love coffee and I've always wanted to try the Keurig coffee maker. Now I have a chance to win one and so do you! Here's the link to review and contest.</div><div><br /></div><div>Have a look!</div><div><br /></div><div><br /></div><div><br /></div><a href="http://secret-agent-josephine.com/sajreviews/?p=573">http://secret-agent-josephine.com/sajreviews/?p=573</a>Dannahttp://www.blogger.com/profile/10168881538929766408noreply@blogger.com0