So...I'm still depressed, although i'm happy to say I have thought a bit more about by stories.
Time away has given me a bit more perspective and it been easier to see connections that i wasn't ready to incorporate before. ^_^
In other news i'm playing WOW again.
Current character levels are:
Paladin: 86
Druid: 86
Priest: 85
Death Knight: 73
Warrior: 57
Mage: 50
Shaman: 40
Monk: 36
Warlock: 35
Rogue: 26
Hunter: 17
Right now i'm working on leveling my cooking on my shaman, and doing a bit of farming(at the farm in halfhill) for cooking ingredients for my mom.
Smooches, and well see how things settle out in the coming 2 months. ^_^
Tuesday, May 28, 2013
Sunday, May 12, 2013
Vegan & Glutten-Free Dinner Party Menu
So I'm still on Vacation, but I thought I'd stop in with this post.
As some of you may know I cook, and I won't say I'm very creative when it comes to cooking, but I will say I go on taste and look and not so much on rules.
Anywasy, the other day I got the idea of what I'd serve if I had to make a full course dinner entirely glutten free and vegan friendly and this is what i came up with.*
*Let me know if i forgot any courses. ^_^
Appetizer: Seasoned cornmeal "breaded" tofu balls w/ mild cocktail sauce.
Since the dish is pretty straight forward regarding the ingredients, presentation would be the individual "balls" placed on the plate and the lines of cocktail sauce slashed across them with a "Ketchup bottle thingy".
Soup: Baby corn and snow pea soup.
Clear vegetable based broth.
Salad: Sliced raw red onion and avocado, mixed with previously grilled and subsequently chilled
asparagus. Drizzled with Cold Ginger sauce.**
**Onion should be no larger than 1/4 in in width, no piece of vegetable should exceed 2 inches in length.
Main Course: Cream Tofu & Cheese Alfredo Linguine topped with diced tomato/white onion/cucumber salad*** served aside Grilled portabello mushroom steak stuffed with "butter" sauteed "broccoli infused tofu" smothered in a "cream cheese" and cauliflower gravy. ****
***Linguine should be tossed in sauce before plating. Diced tomato/white onion/cucumber salad should be made by infusing garlic oil with salt & pepper and then, after cooling oil, tossing Diced tomato/white onion/cucumber in cooled oil/seasoning mixture. Only a tablespoon should be placed upon the center of the pasta.
****press cooked broccoli buds (just the buds) and seasonings into firm tofu. I'm assuming here that you'd need to use cheese cloth to do this. Then press tofu/broccoli into a portabello mushroom cap to size, then saute tofu patty in butter on one side. Replace tofu with cooked side within mushroom cap and then grill the too parts together. Gravy made by cooking "cream cheese" with cauliflower chunks and seasoning with black pepper and/or capers. Corn or potato flour can be used to thicken.
Dessert: Mochi Apple/Walnut Cake with honey.
take slices of raw apple and cook in butter, cinnamon, and brown sugar then cover in chopped walnuts, press these into mochi "batter" before microwaving. When mochi is finished cut into slices and drizzle with honey.
----- All recipes include seasoning at your discretion, as well as additional seasoning to what's mentioned.-----
Well what do you think?
Fancy? Unappetizing? Possible if someone else is paying?
Let me know.
KK, Smooches.
As some of you may know I cook, and I won't say I'm very creative when it comes to cooking, but I will say I go on taste and look and not so much on rules.
Anywasy, the other day I got the idea of what I'd serve if I had to make a full course dinner entirely glutten free and vegan friendly and this is what i came up with.*
*Let me know if i forgot any courses. ^_^
Appetizer: Seasoned cornmeal "breaded" tofu balls w/ mild cocktail sauce.
Since the dish is pretty straight forward regarding the ingredients, presentation would be the individual "balls" placed on the plate and the lines of cocktail sauce slashed across them with a "Ketchup bottle thingy".
Soup: Baby corn and snow pea soup.
Clear vegetable based broth.
Salad: Sliced raw red onion and avocado, mixed with previously grilled and subsequently chilled
asparagus. Drizzled with Cold Ginger sauce.**
**Onion should be no larger than 1/4 in in width, no piece of vegetable should exceed 2 inches in length.
Main Course: Cream Tofu & Cheese Alfredo Linguine topped with diced tomato/white onion/cucumber salad*** served aside Grilled portabello mushroom steak stuffed with "butter" sauteed "broccoli infused tofu" smothered in a "cream cheese" and cauliflower gravy. ****
***Linguine should be tossed in sauce before plating. Diced tomato/white onion/cucumber salad should be made by infusing garlic oil with salt & pepper and then, after cooling oil, tossing Diced tomato/white onion/cucumber in cooled oil/seasoning mixture. Only a tablespoon should be placed upon the center of the pasta.
****press cooked broccoli buds (just the buds) and seasonings into firm tofu. I'm assuming here that you'd need to use cheese cloth to do this. Then press tofu/broccoli into a portabello mushroom cap to size, then saute tofu patty in butter on one side. Replace tofu with cooked side within mushroom cap and then grill the too parts together. Gravy made by cooking "cream cheese" with cauliflower chunks and seasoning with black pepper and/or capers. Corn or potato flour can be used to thicken.
Dessert: Mochi Apple/Walnut Cake with honey.
take slices of raw apple and cook in butter, cinnamon, and brown sugar then cover in chopped walnuts, press these into mochi "batter" before microwaving. When mochi is finished cut into slices and drizzle with honey.
----- All recipes include seasoning at your discretion, as well as additional seasoning to what's mentioned.-----
Well what do you think?
Fancy? Unappetizing? Possible if someone else is paying?
Let me know.
KK, Smooches.
Wednesday, May 1, 2013
2 Weeks into my Vacation.
Things are quite stressful for me at the moment. I've had to deal with somethings regarding my finances that i wasn't expecting, and the possibility of a move is looming larger as the days pass.
My concern is that the pressure isn't mixing well with the small bubble of reality i've carved out for myself and it's causing a lack of insperation in everything from my writing to my cooking.
I hope that things will get better as i adjust my attention towards fixing what i feel to be trying in my life at the moment.
Also my Birthday is the 14th of May. I'm a Taurus, also known as Ruts-R-Us. lol
Maybe I'll do a post on that soon.
I'd like to give a shout out to the Taureans who've been a part of my life. Happy Birthday all, without you I wouldn't be who I am today. We each play a role in others lives much like a butterfly in Africa. ^_^
Smooches!
My concern is that the pressure isn't mixing well with the small bubble of reality i've carved out for myself and it's causing a lack of insperation in everything from my writing to my cooking.
I hope that things will get better as i adjust my attention towards fixing what i feel to be trying in my life at the moment.
Also my Birthday is the 14th of May. I'm a Taurus, also known as Ruts-R-Us. lol
Maybe I'll do a post on that soon.
I'd like to give a shout out to the Taureans who've been a part of my life. Happy Birthday all, without you I wouldn't be who I am today. We each play a role in others lives much like a butterfly in Africa. ^_^
Smooches!
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