That's how I describe the adventure journaled in The Daily Coyote blog. A solo woman in her late 20s/early 30s hand-raises a coyote pup in the middle of free Wyoming. She wonders to herself, as she marvels at the joy he brings into her life, whether she fully grasps the scope of what she's gotten herself into -- and we, along with her, become just as enamored with Charlie's beauty and spirit.
Wyoming is not a place that is friendly to coyotes, despite that it is their natural habitat -- humans are the greatest threat here on the prairies. Wherever you are from, this original and visually stunning journal will challenge your perceptions, and dare you to question fundamental teachings of animal-human relation (as humans have prescribed it).
http://dailycoyote.blogspot.com/
Wyoming is not a place that is friendly to coyotes, despite that it is their natural habitat -- humans are the greatest threat here on the prairies. Wherever you are from, this original and visually stunning journal will challenge your perceptions, and dare you to question fundamental teachings of animal-human relation (as humans have prescribed it).
http://dailycoyote.blogspot.com/
I received my bento goodies today in the mail & have a question as to how one uses the egg mold to make star/heart-shaped hard-boiled eggs. The instructions are in Japanese & I don't want to damage the product! Help!
![[info]](http://p-stat.livejournal.com/img/community.gif){kind=small}
red beans and rice
any kind of seafood po-boy
crab cakes
I do live in Louisiana, after all. I'll have been living here 9 months as of tomorrow.
Dishes I could NOT live on for the rest of my life: anything made with the duck heads at the Hong Kong Market over on the West Bank. Seriously, that just about made me a vegetarian in 5 seconds or less.
any kind of seafood po-boy
crab cakes
I do live in Louisiana, after all. I'll have been living here 9 months as of tomorrow.
Dishes I could NOT live on for the rest of my life: anything made with the duck heads at the Hong Kong Market over on the West Bank. Seriously, that just about made me a vegetarian in 5 seconds or less.
Am I crazy? What is it with eating, as a toddler? Why does it have to be so complicated, and how do they remember all their rules? I don’t think they can. I think they are, like their mother, making it up as they go. Take a simple circumstance like a PB&J sandwich.
As the Nourishment Providing Parent (NPP), you can do whatever you want -- cut them up into cute little triangles, squares, dinosaurs, hearts, “fingers”, or plain old circles. It doesn’t matter, use whatever cookie cutters you’ve got in your arsenal. Because with toddlers, you have odds to beat. I’m not sure of the statistics, but I know that your chances of success are on the low end of the spectrum. This is evidenced by my children’s ongoing eating strike. You have these possibilities: success (if you’re lucky, this is every few days); it’s the wrong _______________ (fill in the blank, size, shape, color, vessel, etc.); and utter and complete failure. And within the “complete failure” category, there are a multitude of causes for said failure: not today (they ate it like gangbusters yesterday, but not today ); never ever (they won’t eat it on any day, Sam I Am); because he/she isn’t eating it (this is where the twin thing can really bite you in the butt).
NPP can also play the ruse of “airplane coming in for a landing”, or in our family, it’s the barn door opening for some hay (or some other weirdness my MIL used to say to my husband). But the affluent toddler can smell you coming with that one. When that game starts, it is my belief that the NPP has started to give off some pheromones -- FEAR pheromones. The toddler smells the fear, which turns into a cue to start flinging food.
DUCK!!
As the Nourishment Providing Parent (NPP), you can do whatever you want -- cut them up into cute little triangles, squares, dinosaurs, hearts, “fingers”, or plain old circles. It doesn’t matter, use whatever cookie cutters you’ve got in your arsenal. Because with toddlers, you have odds to beat. I’m not sure of the statistics, but I know that your chances of success are on the low end of the spectrum. This is evidenced by my children’s ongoing eating strike. You have these possibilities: success (if you’re lucky, this is every few days); it’s the wrong _______________ (fill in the blank, size, shape, color, vessel, etc.); and utter and complete failure. And within the “complete failure” category, there are a multitude of causes for said failure: not today (they ate it like gangbusters yesterday, but not today ); never ever (they won’t eat it on any day, Sam I Am); because he/she isn’t eating it (this is where the twin thing can really bite you in the butt).
NPP can also play the ruse of “airplane coming in for a landing”, or in our family, it’s the barn door opening for some hay (or some other weirdness my MIL used to say to my husband). But the affluent toddler can smell you coming with that one. When that game starts, it is my belief that the NPP has started to give off some pheromones -- FEAR pheromones. The toddler smells the fear, which turns into a cue to start flinging food.
DUCK!!
Hi! I'm new to the group and to bento.. I just got my very first bento box in the mail tonight and decided to make myself a bento lunch. It's nothing compared to what I've seen on here, but I tried my hardest with what i had available :)
:
( My first Bento! :) )
:
( My first Bento! :) )
http://anthonyskitchen.blogspot.com/2006/0
okay, my dear, i could not find the recipe for the bhel puri, and i don't own the book i saw it referred to in. from what i remember it's rice krispies plus RED onions plus lemon juice plus peanuts plus chile powder. i would personally make either the second kheer recipe or the cupcakes and just talk about the spice trade. love you!
Kheer.
Rice cooked in milk. An excellent dish, and this is the first solid food that a kid eat in Manipur. And also on the fifth day of birth of a child, we celebrate the first birthday of sorts called Swasti Puja, and then also we feed the guest with Kheer along with other sweet meats, in short we welcome a human being to earth with Kheer. This is a very special dish.
I had cooked this dish but couldn't post it, and I remembered when i saw a similar recipe on Zou's. So here it goes:
- Boil 1 ltr milk and when the milk start to rise, stir well.
- Add some bay leaves and 4-5 crushed cardamoms,
- Now add 3/4th of a cup of washed rice, kolam or basmati.
- Keep stirring till the rice becomes soft and the mix becomes thick.
- Add 2 TBS of grated coconuts and sugar to taste.
- Cook for 5 more minutes, you may add dry fruits like raisins, cashews and Badam(crushed).
- Add 1 TBS of desi ghee.
- Serve hot.
PS: A little milk maid makes the dish taste great.
~*~*~*~
http://www.grubgirl.com/cuisine/southasi
Easy Kheer Recipe
I was thumbing through a free magazine that my friend picked up while grocery shopping at Mollie Stone’s. After picking through all the ads, I noticed a Kheer recipe. Kheer is a South Asian dessert (I think there’s some New Year’s significance to it). You can find it at a few sit-down Indian restaurants, on their dessert menu. It’s a very sweet rice dessert, usually served chilled. The ingredients below are quite affordable…and if you make this you’ll get an idea of how much you’re overpaying, the next time you want to order this at the restaurant!
Below is the recipe — thanks to Culture & Cuisine magazine.
Easy Kheer Recipe
Serves 4
Ingredients:
1 c. basmati rice
1 qt whole milk
1-2 c water (the exact amount depends on how thick you like the kheer), diluted in the milk
1/2 c sugar
1 T raisins (I think I used about 1/4 cup)
1 T cashew nut pieces, almonds, and pistachios (I used about 2 T of sliced almonds)
1/4 t finely powdered elaichi (cardamom) seeds
Directions:
- Boil the rice in the milk in a medium saucepan, on a medium fire. Stir constantly until the rice is cooked. (If you stop stirring when the milk is hot, it could burn on the bottom.)
- Once the liquid starts getting warmer, add the sugar, raisins, and nuts. Keep stirring, making sure the sugar dissolves.
- Keep stirring; the mixture will thicken.
- At the very end, add the cardamom powder.
- Serve hot or let it cool before serving.
- Refrigerate leftovers.
Enjoy!
okay, my dear, i could not find the recipe for the bhel puri, and i don't own the book i saw it referred to in. from what i remember it's rice krispies plus RED onions plus lemon juice plus peanuts plus chile powder. i would personally make either the second kheer recipe or the cupcakes and just talk about the spice trade. love you!
I didn't delete the newest 'gym tunes' post. ![[info]](http://p-stat.livejournal.com/img/userinfo.gif)
dukexmachismo? elthar?
If none of the above, the only other option is the OP. Does anyone remember the username? This was discussed quite recently, and it may be time to swing the banhammer.
dukexmachismo? elthar?If none of the above, the only other option is the OP. Does anyone remember the username? This was discussed quite recently, and it may be time to swing the banhammer.
I just bought my first bento box today. I thought I would look on ebay to see if they had anything. Sure enough, they had a bunch that I really liked, but I went and got this one.
I'm so excited! I can't wait to get it and start using it. There are some others on there that I really want to get but I don't have the money right now and I think that the person selling them will have them up again. It looks like the ones that that person is selling sells them a lot.
I'm so excited! I can't wait to get it and start using it. There are some others on there that I really want to get but I don't have the money right now and I think that the person selling them will have them up again. It looks like the ones that that person is selling sells them a lot.
- Mood:
excited
this morning some idiot truck driver want to fight me
- Mood:amused
I'm looking for a company that recycles CDs/DVDs. I'm not talking a small amount - I'm talking hundreds at a time.
I work at a University and we duplicate software media for sale - the "duds" get tossed into an empty paper box. I have one box full.
It's heavy, and I do NOT want to ship it anywhere and pay some ridiculous fee. But I also don't want to chuck it in the dumpster, as we have done other times.
Any ideas? I am in College Park, Maryland.
EDIT: The CDs have various labels printed on the front with the University logo and our name, etc. The back of each disk is scratched, because many of them contain actual software that should not be used without being paid for!
I work at a University and we duplicate software media for sale - the "duds" get tossed into an empty paper box. I have one box full.
It's heavy, and I do NOT want to ship it anywhere and pay some ridiculous fee. But I also don't want to chuck it in the dumpster, as we have done other times.
Any ideas? I am in College Park, Maryland.
EDIT: The CDs have various labels printed on the front with the University logo and our name, etc. The back of each disk is scratched, because many of them contain actual software that should not be used without being paid for!
From left to right
Omllette with Aji Nori Furikake
Tuna salad sandwich with cheese, cut into triangles
Onigiri with tuna salad in the middle and Aji Nori Furikake (it's the only thing I have to flavor anything at the moment)
Sugar free chocolate swirl cookies (they came in that shape, I thought it was cute to put on top)
The cookies actually got a little soft from being on top of the sandwich, I think it was just all the moisture from everything that it was with and being in the fridge until I ate it.
- Mood: happy
Vanilla-Cardamom Cupcakes
I used this recipe from Joy of Baking as a base. It calls for a bit less sugar than similar cupcake recipes. I loved that the cakes were not overly sweet and the flavors could shine.
Makes 12 regular cupcakes
½ c. butter, at room temperature
2/3 c. sugar
3 large eggs
1 ½ tsp. vanilla extract
1 ½ c. all-purpose flour
1 ½ tsp. baking powder
½ to ¾ tsp. ground cardamom (start with 10 to 12 green pods, toast and grind it yourself for best flavor) (i just used a tsp and a quarter of regular ground cardamom) (this should be the only thing fancy u need to get)
¼ tsp. salt
½ c. milk (I used 2%)
Preheat oven to 350 degrees. Line a 12-cup muffin pan with paper liners.
Cream the butter and sugar with an electric mixer on medium speed. Add the eggs one at a time, beating after each addition. Add the vanilla along with the last egg.
In a separate bowl, whisk together the flour, baking powder, cardamom (up to ¾ tsp. depending on the intensity you want; ½ tsp. yielded subtle flavor, but I would add more next time) and salt. Add half the flour mixture to the butter and mix on medium speed. Add the remaining flour and the milk, beat at medium speed, then increase to medium-high and beat until incorporated.
Pour the batter into the muffin cups and bake for 18-22 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Cool for a few minutes in the pan, then remove the cakes and cool completely on a wire rack.
Grand Marnier Buttercream Frosting (this would obv. be optional -- it's easy to make, tho. i would just do this recipe: http://southernfood.about.com/od/icingre
Use any orange liqueur you want in this recipe. You can also substitute orange extract or flavoring for the alcohol.
Makes enough for 12 cupcakes, with leftovers
2 to 2 ½ c. powdered sugar
½ c. unsalted butter, at room temperature
3 tsp. Grand Marnier, triple sec or other orange liquer
2 tblsp. freshly squeezed orange juice
Cream the butter in a large bowl with an electric mixer at medium speed. Gradually add 2 cups powdered sugar, and beat until combined. Add the liqueur and orange juice and beat on medium high until incorporated. If frosting is too “loose” and liquidy, add additional powdered sugar ¼ cup at a time until you get a smooth, spreadable texture. If icing is too thick, add more orange juice or milk. Frost the cooled cupcakes and top with candied orange zest if desired.
original recipe from here:
http://www.aminglingoftastes.com/2007/01/v
~*~*~
info on cardamom as a spice from india:
http://www.webindia123.com/spices/cardam
http://fxcuisine.com/default.asp?Display=1
info on oranges as originally being from india:
http://www.solarnavigator.net/solar_cola/o
I used this recipe from Joy of Baking as a base. It calls for a bit less sugar than similar cupcake recipes. I loved that the cakes were not overly sweet and the flavors could shine.
Makes 12 regular cupcakes
½ c. butter, at room temperature
2/3 c. sugar
3 large eggs
1 ½ tsp. vanilla extract
1 ½ c. all-purpose flour
1 ½ tsp. baking powder
½ to ¾ tsp. ground cardamom (start with 10 to 12 green pods, toast and grind it yourself for best flavor) (i just used a tsp and a quarter of regular ground cardamom) (this should be the only thing fancy u need to get)
¼ tsp. salt
½ c. milk (I used 2%)
Preheat oven to 350 degrees. Line a 12-cup muffin pan with paper liners.
Cream the butter and sugar with an electric mixer on medium speed. Add the eggs one at a time, beating after each addition. Add the vanilla along with the last egg.
In a separate bowl, whisk together the flour, baking powder, cardamom (up to ¾ tsp. depending on the intensity you want; ½ tsp. yielded subtle flavor, but I would add more next time) and salt. Add half the flour mixture to the butter and mix on medium speed. Add the remaining flour and the milk, beat at medium speed, then increase to medium-high and beat until incorporated.
Pour the batter into the muffin cups and bake for 18-22 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Cool for a few minutes in the pan, then remove the cakes and cool completely on a wire rack.
Grand Marnier Buttercream Frosting (this would obv. be optional -- it's easy to make, tho. i would just do this recipe: http://southernfood.about.com/od/icingre
Use any orange liqueur you want in this recipe. You can also substitute orange extract or flavoring for the alcohol.
Makes enough for 12 cupcakes, with leftovers
2 to 2 ½ c. powdered sugar
½ c. unsalted butter, at room temperature
3 tsp. Grand Marnier, triple sec or other orange liquer
2 tblsp. freshly squeezed orange juice
Cream the butter in a large bowl with an electric mixer at medium speed. Gradually add 2 cups powdered sugar, and beat until combined. Add the liqueur and orange juice and beat on medium high until incorporated. If frosting is too “loose” and liquidy, add additional powdered sugar ¼ cup at a time until you get a smooth, spreadable texture. If icing is too thick, add more orange juice or milk. Frost the cooled cupcakes and top with candied orange zest if desired.
original recipe from here:
http://www.aminglingoftastes.com/2007/01/v
~*~*~
info on cardamom as a spice from india:
http://www.webindia123.com/spices/cardam
http://fxcuisine.com/default.asp?Display=1
info on oranges as originally being from india:
http://www.solarnavigator.net/solar_cola/o
i have been gettting on and off for the past couple of weeks. i have been pretty much ignoring them. but the pain is starting to spread to my arms. not good, especially since i do have previous issues with my heart.
This is a slightly personal post, so please forgive me for the TMI.
I've seen plenty of posts on here about decent sports bras for large breasted women, but nothing (at least recently) for us mid-sized to small boobie girls. I did browse the sites that were provided in the previous posts, but many of those stores didn't even provide bras in my size.
Now I know it would seem easy to find a decent sports bra for an A-B cup, however in my experience that is not the case. Most I have found seem to not fit right... no matter how tight they are around the rib cage, they are still not providing enough support in the boobage area. Now sure, my boobs are pretty small, but I'd still need some kind of support, especially while running, rock climbing etc. Most bras I've found in my size range seem to be designed for some gym-bunny to show her cleavage while doing a hard work out with 2lb dumbbells. Perhaps I'm just not looking in the right places.. Any suggestions on good places/brands?
I've seen plenty of posts on here about decent sports bras for large breasted women, but nothing (at least recently) for us mid-sized to small boobie girls. I did browse the sites that were provided in the previous posts, but many of those stores didn't even provide bras in my size.
Now I know it would seem easy to find a decent sports bra for an A-B cup, however in my experience that is not the case. Most I have found seem to not fit right... no matter how tight they are around the rib cage, they are still not providing enough support in the boobage area. Now sure, my boobs are pretty small, but I'd still need some kind of support, especially while running, rock climbing etc. Most bras I've found in my size range seem to be designed for some gym-bunny to show her cleavage while doing a hard work out with 2lb dumbbells. Perhaps I'm just not looking in the right places.. Any suggestions on good places/brands?
- Mood:
annoyed
I've been trying to eat mostly whole foods lately (whole of course being not processed), but I also like incorporating dairy (because by law, dairy is processed). However, I feel like I often don't have time to really cook (if I have a half hour-ish to eat on a given night, this means I don't have time to go through the whole prep & cook/bake process).
I'm wondering if anyone has any quick "recipes"? And the reason I put recipes in quotes is because I'm thinking more along the lines of food combinations (salads, for example, but I don't want to limit myself there) that don't require cooking--or just minimal cooking.
Another reason I ask this is because I don't always have time/make time to prepare my lunches ahead of time, but there is a full-service grocery store next to my office building, but I often feel a little overwhelmed. My default item was Lean Cuisine, but a)hellllloooooooo sodium! and b) processed ! The salad bar at the grocery store always tastes a little...not fresh and often vinegary/pickled.
See, I'd love to largely do a variation brown rice, steamed veggies, and fish--but the rice is something I don't always have time for (if I'm preparing my lunch ahead of time).
I'm wondering if anyone has any quick "recipes"? And the reason I put recipes in quotes is because I'm thinking more along the lines of food combinations (salads, for example, but I don't want to limit myself there) that don't require cooking--or just minimal cooking.
Another reason I ask this is because I don't always have time/make time to prepare my lunches ahead of time, but there is a full-service grocery store next to my office building, but I often feel a little overwhelmed. My default item was Lean Cuisine, but a)hellllloooooooo sodium! and b) processed ! The salad bar at the grocery store always tastes a little...not fresh and often vinegary/pickled.
See, I'd love to largely do a variation brown rice, steamed veggies, and fish--but the rice is something I don't always have time for (if I'm preparing my lunch ahead of time).
On Monday I went and got my 5th tattoo.
Hey guys, me again! Haven't painted my IKEA bookcases yet but I will check in with news after it's all done.. What I am wondering however, is who out there has renovated their floor lamps and what have you done?
We have an ugly green one that I am thinking of painting and finding a way to maybe wrap with branches (I live near a large ravine) around it to make it look neat.. thought I would throw this post out there for any ideas/inspiration!
We have an ugly green one that I am thinking of painting and finding a way to maybe wrap with branches (I live near a large ravine) around it to make it look neat.. thought I would throw this post out there for any ideas/inspiration!
After yesterday's Scottish Bento, (his football team lost 2-0 at the end of the match), I decided to go for something slightly more traditional for tomorrow.It isn't very big, but our company has a breakfast club on a Friday, and as we all go to it, we dont need much for later in the day. Contents: Rice & furikake with ume, Miso grilled sea bass with chilli slices, (underneath is cucumber and gari slices) The little bit in the middle has salmon roe.
