Apr 27, 2009
--tofu, fresh mushrooms, some seasoning--ie turmeric, cumin, s&p
--you can add any seasonings to achieve the flavor of your desire. tofu takes on whatever flavors you add to it
--drain the tofu, place all ingredients in a small saucepan and cook until there is no more liquid
~Fried Potatoes (okay, maybe more like sauteed & partially steamed)
--sliced potatoes, olive oil & fresh garlic
--place in a skillet, cover and cook until the potatoes are tender
~and my favorite part of today's meal: Fresh Strawberries & Blackberries
The thing with the Parks degree is that I could get a job at a national park—but I’ve looked at some of their internship programs and they don’t allow facial piercings or excessive tats. I spent the last 10 years taking out my piercings and covering up for work and I’m done hiding who I am! If I can't get a job somewhere that accepts me for me, then I don't want to fucking work for them. Plain and simple. I could still get a job with a city park I’m sure. But my problem isnt with the actual job or finding one, its with some of the required courses. About 10 of them, to be exact. I’ve been putting off all of these courses that have to do with planning, paperwork, building recreational programs, etc. I don’t want to learn about that shit. I could take the courses and do just fine, but the problem is that I have no interest in doing them whatsoever! I want to learn about nature. I want to take people on tours, guided hikes, educate them. I don’t want to make a plan for an after school program for one of the community centers. My lack of interest in these required classes got me doing a lot of soul searching and thinking about what interests me.
I love geography. There was a time in my younger years where I knew almost every country in the world and its capital. I know all the shapes of the states. I’m good with direction. I love to read & study maps. I can read a road atlas for hours, studying every vein of the roads traversing the pages, imagining what each place is like. When I fly, I HAVE to be in the window seat, staring out until we’ve reached high above the clouds and I can no longer study the natural and human made landscapes. When I was in elementary school I would close my eyes when I was in a car and try to figure out where I was according to which turns we took. Just in case I was ever kidnapped and blind-folded. Sick mind, I know! Haha. I never want to own a GPS unit for my car! I would be sad to never peruse a map again. With all that said, I’ve decided to go to the UofA, which happens to be in Tucson. I’m going to persue a BS in Geography with a focus in Cartography (map making). Whoohoo!!
Also, if you’ve read my foodblog (mindyourpeasandqs.blogspot.com) then you know how I love everything that grows. The problem is, I don’t know much about it! Ive always wanted a garden, always wanted to grow my own food and have always been intrigued by plant life. So I’m going to double major and get a BS in Plant Sciences with a focus in controlled environments (greenhouses). I’m super stoked to learn how to make plants have sex—hehe. I would love to become successful at growing some of my own food and then share my knowledge with my neighborhood—perhaps starting a community garden someday.
I’m really looking forward to the hands-on experiences that both of these degree courses offer. Yes, there will be classes that are uber boring and totally kick my ass but I have a feeling the good will outweigh the bad. I sent in my application a couple days ago. Cross your fingers & toes that I get accepted:) (and that i'm not the only "old" person in my classes--hahaha)
Apr 26, 2009
Sorry there are no pictures. This NEVER lasts long in our house.
~package rotini pasta (the twist kind)
~1/4 c olive oil
~2 Tbs balsamic vinegar
~lots of minced garlic
~salt & pepper (small amounts--just season to taste)
~tomatoes (as many or as little as you want) cut into wedges or bite-size chunks
~can garbanzo beans (chick peas), rinsed & drained
~6-8oz container crumbled feta cheese
~large cucumber, peeled & cut into bite-size chunks
~can black olives--chopped
~fresh dill, chopped (at least 1/2 c)
Cook the pasta. Drain it and rinse under cold water to cool it off. Meanwhile, in a large bowl, mix the olive oil, vinegar and garlic. Add the drained beans, tomatoes, feta, cucumbers, olives & dill. season with salt and pepper. Mix in pasta until everything is well coated and serve. Or chill in the refrigerator to be eaten later.
Apr 21, 2009
This time I decided to make a lentil soup but embellished it. This lentil soup is a great twist on our normal, simple recipe. Costs more money to make because of the more complex ingredients, but it was delish!
~red onion, chopped
~lots of minced garlic (at LEAST 3 cloves)
~half a bag of dried lentils
~2 Tbs ground cumin
~1 14oz can of diced tomatoes
~1 Tbs honey
~3 bay leaves
~1 Tbs red wine vinegar
~plain yogurt or greek yogurt
In a large saucepan over medium heat, heat enough oil to cook the chopped onion & garlic. Saute until it is soft. Stir in the lentils and cumin. Then add the tomatoes (including any juices), honey, bay leaves and 7 cups of water. Bring to a boil, then reduce heat to medium. Cover and simmer until the lentils are soft. This can take anywhere from 20 minutes to an hour. It really depends on your stove, how old the lentils are, the size of pot you are using. When the soup is finished, remove from the heat, remove the bay leaves and stir in the vinegar. Place the soup in bowls and add a dollop of the yogurt to each serving.
Apr 12, 2009
Here is the culprit:With a face like that, I couldn't be upset with her. After smelling the delectable aroma wafting in the air, I'd probably climb up on the counter for a quick taste too!
Simple, yet pretty I think. (there are pink & purple polka dots all around the sides)
The next morning was a bigger fiasco than my sliding icing. We were to turn in our cakes by 9am. My teacher never showed! I honestly wouldn't have expected less from her. About half the class waited and waited and waited--about 2 hours! The school didn't even have a contact number for her. How lame is that?! Finally we got someone to open the doors so we could drop off the cakes. In spite of the fact that my cake probably now looks like a 4 year old made it, I better get an A for waiting around for her douche-bag ass.
Oh--and I found out that the cake isn't even going to be eaten! So realistically I could've decorated a piece of styrofoam and used the extra thick, gross frosting recipe from my teacher. Damn it! I could've saved the yummy cake for me!
Apr 9, 2009
~1 can diced tomatoes with chilies
~1 cup brown rice
~ground cayenne pepper
~omit the rice
~use fresh tomatoes
~omit the tortilla & lettuce and use as a side dish
~top with chopped fresh cilantro
~add sliced black olives
Apr 7, 2009
Sing along with me--beans, beans, the magical fruit. The more you eat, the more you toot. The more you toot, the better you feel. So let’s have beans for every meal!
I’m pretty sure I’ve known this song just as long as I’ve known my ABC’s. It must be a rite of passage into youth in my family because I remember numerous family members singing or humming this tune whenever beans were being cooked. I have no doubt that I will pass this on to my children. But “magical fruit”?? I understand that it rhymes, but why fruit?!
I’ve always known some veggies are really fruits. Like tomatoes, for instance. But what about beans? Is the song just a clever ploy to confuse & entice eaters? After all, aren’t fruits supposed to be sweet and juicy?
Fruits are classified as being the ripened and seed-bearing ovaries of flowers. Beans are considered a dry fruit. Apparently there are many fruits in the botanical sense but when it comes to culinary uses and descriptions they fall into the vegetable category. Beans are one of those. Think of them as one of the many cross-dressers in the food world. Now I like them even more!
Types of beans you can find EASILY at any grocery store, canned or dry:
~chickpea (also known as garbanzo bean)
and the list goes on
You can enjoy these delicious protein & nutrient packed little morsels in numerous ways. They can be added to salads, soups and can be the sole ingredient in a standalone bean dish. They can be served hot or cold. But when devouring them don’t forget to hum the tune and remember you are really secretly eating a fruit :)