Gothic Granola

If you have some Italian in your heritage and you have two X chromosomes, you should know how to make sauce. And pizzelles...you should know how to make pizzelles , tiramisu , and cannoli.

Mmm, this dessert made me realise how much I miss bread pudding-type desserts! I haven't made any "pain perdu" situations in a while because I have rarely had leftover baked goods, if TC has had any say. Father-in-law gave me two small bottles of Limoncello and said to make something. TC presented it to me as an Iron Chef Challenge. Evaluating what we had on hand, I quickly made a batch of vanilla cupcakes and set some cashews to soaking. Lemon Tiramisu it would be!

Long time, no blog. I was camping in California for Wasteland Weekend.        

This year, I avoided my annual crying jag while driving down I-95 for one reason this T-gives & X-mas of 2013: I didn't go home. Why?

Cooking with Gas | Penne alla Vodka Considering how I grew up on this dish, you might wonder why I needed a recipe. Rules are nice, sometimes. As my high school Honors Biology teacher said, "Rules were meant to be followed." 'Cept when veganising and deglutinising recipes. Then rules are meant to be broken and rebuilt from their component parts into new arrangements. Kind of like proteins/amino acids. Penne alla Vodka modified from  http://www.foodnetwork.com/recipes/ree-drummond/penne-alla-vodka-recipe/index.html 1 pound GF penne pasta (I used brown rice rotelle and lasagne since I had kind of old boxes of each) 1 teaspoon olive oil 1 onion, diced 3 cloves garlic, grated dash sea salt 1 cup vodka (my mom used Stolichnaya; I used Luksusowa, a potato vodka, because I'm not taking chances with grain-based alcohol. 1 14- or 28-ounce can diced tomatoes (I went for the 14 but the 28 would be better) 1 16-ounce bag frozen peas, ...

Q is for Quinoa. Quinoa pizza bites are all over the ’nets. Google it. Figured I’d throw my hat into the ring, my colonial tricorn into the Coraline other-world ring, that is. The particular recipe I deconstructed and rebuilt is from a blog called “The Way to His Heart Blog,” taking its title from the phrase, “The way to a man’s heart is through his stomach.”

A presumption: you know how people ask you if you’re OK and you just say, without thinking, yes? For me, my relatives and other people to whom I report (willingly and unwillingly) ask me, “How’s [work] going?” and “How’s IIN going?” Sometimes my coworkers will ask me if I’m OK when I think I am OK. I really am OK. But it's a good question to ask sometimes to get below the surface. What am I missing about me? What do others see that I don’t see about me? </insecurity>

Post I of III on vegan and gluten-free beer Pizza and beer…well, for me, I’d like root or birch beer to drink with pizza, not the hard stuff.  However, beer-braised onions are one of the summer grilling season’s delights that I miss terribly.  This recipe would be a tonne of fun to make on the grill, but, alas, no outdoor grill for Q.  Nevertheless, there was about a cup and a half of Bob’s Red Mill All-Purpose GF blend to be used, and use it I would in a savoury application.

After a long search for a vegan pizzelle recipe last year, and a pile of fail at de-glutenizing them this spring, I present to you a recipe that passes muster.

Another dish I used  made in order to avoid schoolwork. But hey, making healthy food and eating your greens is better than sitting in Firestone all day, no?

Long time, no blog.  My supper today was an updated or healthified version of a dish floating around in my family, called Hot Dogs, Peppers, Potatoes, and Onions.  The original’s basically all of those ingredients, sautéed and steamed and served with catsup.  I’m not a fan of two taste sensations—salty and oily—and my modifications do away with the oil and extra salt, instead replacing those with spice.  The curry powder I recently purchased is spicy, and of course, you are free to spice or not spice to your palate’s preference.  Sweet potatoes are a good source of vitamin A (tell me that’s common knowledge, eh?).