Archive for June, 2010
Posted on June 24, 2010 by admin
Aside from roka salata from Cyma, this is my current favorite. This is blackened fish fillet from Chili’s, fish fillet with tons of pepper served with rice and beans. I am so craving for this, I think we might drop by Chili’s again tomorrow just to satisfy my cravings. I have tons of work, like helping out a relative search for a Mesothelioma lawyer among other things. But that might have to wait as I really, really want a serving of this as soon as possible.
And of course, our meal at Chili’s wouldn’t be complete without their Texas cheese fries with chili. Good luck to my ever growing waist line. 
Posted on June 17, 2010 by admin
From food expert Michael Pollan:
Don’t eat anything your great-grandmother wouldn’t recognize as food.
Avoid food products containing ingredients that a third-grader cannot pronounce.
Eat only foods that will eventually rot. Eat all the junk food you want as long as you cook it yourself.
~snagged from http://www.selfhelpdaily.com/.
Posted on June 16, 2010 by admin
I am still undecided if I would get myself a new bag or not. The bag isn’t that pricey but I am trying to save up for some other things. Plus I am seriously in saving mode right now, or at least I am trying.
Hopefully soon we can buy gold eagle coins. I have come across United States Gold Bureau and there I have learned about investing in gold, silver and other precious metals. Newbies to this kind of investment need not worry as they have dedicated people who are committed to guide us. No wonder they are considered America’s best precious metals dealer and a trusted gold authority.
Posted on June 11, 2010 by admin
~via http://tinywhitedaisies.tumblr.com/.
Posted on June 11, 2010 by admin
It can be hard to trust people nowadays. That is why I am hesitant to get a new helper. As much as I would like to have unlimited rest time, I am afraid that I will be more stressed than relaxed when we let another person in the house. Not unless we avail of employment screening for the helper, I’d probably be more at ease. Anyway, we get by without help so it’s still good. Besides, when it comes to managing the household, I believe in being self-sufficient and not relying on someone to do the work for us. I’ve been there and I so hate the feeling of being so helpless everytime we lose a helper.
Posted on June 11, 2010 by admin
Veggie Pancakes (14 Pancakes)
1 Carrot, grated
1 Zucchini, grated
1 Egg
1/4 Cup Milk
1/2 Cup Flour
1/2 Tsp Baking Powder
1 Tsp Salt
Oil or Canola Oil Spray
1. Place the grated vegetables in a bowl.
2. Whisk the egg and milk in a separate bowl and pour over vegetables.
3. Whisk the flour, baking powder, and salt together in a bowl and sprinkle over the vegetable mixture. Toss to combine.
4. Coat saute pan with oil or spray over medium heat.
5. Place 1 Tbsp of vegetable mixture in pan and cook for 3 minutes on each side or until golden brown. Repeat with remaining batter.
6. Serve.
~via http://weelicious.com/.
Posted on June 10, 2010 by admin
It does seem like that everything you used to do manually can now be accomplished online. Bank transactions, job hunting, sending letters, talking to a friend and even meeting new friends can now be done online. It sure is amazing, isn’t it?
Even gaining a degree can likewise be done online. There are several schools offering online courses nowadays. And speaking of college degrees, CollegeDegreesToday can help you find the right accredited university or college for you. Through their site you can research college degrees. You can explore by degree program, degree level, by school type – either online-based or campus-based, or vocational program. How I wish it was this easy when I was browsing for a university back then.
Posted on June 8, 2010 by admin
makes 1 loaf of 10 slices, 4 points per slice
1 1/4 cup all-purpose flour
1/2 cup packed brown sugar
1/2 tsp salt
1/2 tsp baking soda
1/4 tsp baking powder
1/2 tsp cinnamon
3 tsp canola or walnut oil
1 large egg, beaten
2 medium egg whites, beaten
3 large bananas, ripe
1 cup uncooked old fashioned oats
Preheat oven to 350°F. Grease and flour a loaf pan and set aside. In a large bowl, stir together dry ingredients including the oats and cinnamon.
In a smaller bowl, mash bananas with a potato masher or fork. Add oil and whole egg and mix thoroughly.
Add the wet ingredients to the dry and mix well. Batter will be fairly thick.
In a medium sized bowl, with an electric hand mixer, beat the egg whites until medium stiff peaks form. Fold the egg whites into the batter in three additions.
Pour batter into pan and bake until top of loaf is firm to touch, 45 to 50 minutes. Remove from oven and allow to cool in pan for 5 minutes. Flip out and cool on a wire rack for another 10 minutes. Slice loaf into 10 equally sized slices.
~via http://www.joythebaker.com/.
Posted on June 8, 2010 by admin
I am coming across several recipes that I am planning to make. I just hope my dream oven comes home sooner so I can try out my baking skills. But I don’t think that’s happening just yet. I might have to work a little harder and stay up a little longer and I’m sure acne will soon follow. Good thing I have bookmarked http://www.chinacne.org, just in case. Anyway for the recipe.
Coconut Pineapple Vegan Banana Bread
makes one 9×5-inch loaf
2 large or 3 small very ripe bananas
1/4 cup crushed pineapple, drained
1/4 cup canola oil
1/2 cup plus 2 tablespoons sugar
1 cup all-purpose flour
1 cup white whole wheat flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
generous pinch of ground ginger
pinch of allspice
1/2 cup sweetened shredded coconut
Preheat the oven to 350 degrees F. Lightly grease and flour a 9 x 5-inch loaf pan.
In a large mixing bowl, mash the bananas really well. Add the sugar, pineapple, and oil and whisk briskly to incorporate.
Sift in the flour, baking soda, spices, and salt. Use a wooden spoon to mix until the wet and dry ingredients are just combined. Fold in the coconut.
Transfer the batter to the prepared pan and sprinkle with extra sugar if you’d like. Bake for 45 to 50 minutes. The top should be lightly browned and a knife inserted through the center should come out clean.
Remove from the oven and let cool for 20 minutes before transferring out of a pan and onto a wire rack to cool completely.
~via http://www.joythebaker.com/.
Posted on June 8, 2010 by admin
makes 2 1/2 dozen cookies
1 cup unsalted butter, softened
1 cup granulated sugar
1 cup brown sugar, packed
2 large eggs
1 1/2 teaspoons vanilla extract
2 1/2 cups uncooked oats
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoons salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 cups semi sweet chocolate chips
1 cup chopped pecans
Beat the sugar and butter in the bowl of a stand mixer fit with a paddle attachment. Beat until creamy, about 3 to 4 minutes. Add eggs one at a time, beating well between each addition. Add the vanilla extract and beat until blended.
Whisk together the oats, flour, baking powder, baking soda, spices and salt. Add to the butter and egg mixture slowly beating on low speed until just incorporated. Stir in the chocolate chips and pecans last.
Bake at 350 degrees F for 10 to 13 minutes or until they’ve reached your desired doneness. I like mine a little underdone and cook them for 10 minutes. Allow to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely. Or you could just eat them warm. That’s probably the best idea. Makes about 2 1/2 dozen cookies.
~via http://www.joythebaker.com/.
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