Hey Puddin’

I wanted cake, well I wanted to bake a cake because my house is hot and I wanted it to smell like cake, but I lack necessary ingredients.
I do however have a mango and all the necessary ingredients for this:

Recently I took this cooking class with some friends from work. I like cooking classes generally, that said, this one was a little disappointing. The food was good, but it was a little more demonstration than hands on. Everything was partially prepared and the woman running the class seemed a little apprehensive about folks using knives. I mean seriously kids, I have some serious knife skills; I know this, because I tool a class. That last bit should have resulted in an eye rolling and maybe a snicker.

The food in the class was mostly good. I say mostly because a lot of it was prepared ahead of time. The one thing that stood out the most was a really simple rice pudding. I like rice pudding. This particular recipe was also vegan, which I am not, but I do occasionally like to clear out the animal proteins. And it has coconut, I mean COME ON! Coconut is freaking delicious.

So I took the recipe and then altered it a little, I found it a little sweet with the already sweet mango, so I adjusted accordingly. Personally I think it is delicious, even if you have to start your prep a day ahead of time.

Ingredients

  • 1 Cup Sweet Rice
  • 1 Can (13.5-14oz) Coconut Milk (light or regular)
  • 1/3 Cup of Sugar
  • 1 ¼ Cup of Water
  • 2 teaspoons fresh Lime Zest
  • 1 Mango

Directions

  • Using cheese cloth or a mesh strainer: rinse the rice in cold water. Then place it in a bowl and cover with cold water and set aside to soak overnight.
  • In a pot (or rice cooker if you must) on medium heat, cook the rice with 1 ¼ Cups of water until the rice is tender. This should take about 20 minutes.
  • Do not shake the coconut milk before opening. Open the can and skim about ½ of the fat off of the top and set aside in a bowl.
  • Pour the remaining liquid and fat in a saucepan and add sugar. On medium heat, stirring constantly, melt the sugar into the coconut milk.
  • Once the sugar is melted add the remaining fat and mix in until melted.
  • Mix the coconut milk and sugar mixture together with the rice in a bowl and set aside until warm (not hot) to the touch.
  • Zest your lime and mix most of it into the pudding.
  • Slice the mango avoiding the seed.
  • Serve ½ cup of pudding with mango, garnish with remaining lime zest.
  • This can be refrigerated and served warm or cold.
  • It is also delicious with other tropical fruits.

Hey Puddin’.

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Sew Legos are Awesome

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Now that I have the time, I have been sewing a lot, mostly sewing, looking for a job, sleeping and visiting with friends, it doesn’t suck.
As it is, I do not often use patterns, but I occasionally pick them up when I am trying something new, or when one just screams MAKE ME!! so I have a small collection.

One night, I’d had a drink or two and was feeling a little sad, so I decided to get some Legos to add to the lego bucket.

Two days later, when I had moved past the pity party a box showed up on my doorstep. Yay Amazon Prime!

Since I already have a bucket for the Legos I dumped the plastic tub, then I was like yay, now I have this plastic tub, I looked inside trying to figure what to do with it… It would make a pretty decent compost bucket, but then it dawned on me, it is pretty much the same size as a pattern envelope, low and behold… Perfect.

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So, in the even you need an excuse to buy some Legos… Here you go.
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Paper Stars

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Sometimes I make paper stars. I do it often enough that I now have about a shoebox worth of them that I am not entirely sure what to do with.
Anyway, once you get the hang of it they are pretty easy to make.
Start by cutting your paper into .5″x11″ strips.
Next tie one end in a knot (if you are using printed paper tie the knot so the printed image is on the inside).
Fold the short end over the paper following the natural line, if it is too long to just fold once, cut off the excess.
Wrap the long end around (printed side out) following the natural line of the pentagon.
Keep going until you have just enough to tuck into the previous wrap (if it is too long either fold it under or cut off the excess).
Pinch it into shape.
Occasionally you get one that won’t pinch correctly, just chuck those.
Here is a video.
Sorry about the fan noise.

Here are pictures:

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Sew this is what I am up to…

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For the last few nights I have been working on a commission quilt.
I am happy with how it turned out.

Here are some pictures.

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My etsy shop: http://quornflour.etsy.com/

Urban Garden to Basil Pesto

Today I decided to trim back my basil and with garlic I got from my Boston Organics Dogma Box this week, make some pesto for lunch.
I am not going to pretend I invented this recipe or insult you will loads of details, I am just going to show you some pictures of the process… enjoy.

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Roasted Roots

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My friends and I have a variety of local sources for our meats and veggies depending on living arrangements. Since there are different sources there are different items that folks get.
It isn’t unheard of for people in my circle to barter, in the summer this includes veggies.
Currently I am working on a resume for a friend in exchange for farm eggs and veggies.
Anyway, especially so it seems in recent years one of the items you see a lot of, that certainly (in my opinion) is not worth bartering is kale.
Yeah, I know, it is supposed to be some superfood because it is full of all sorts of good stuff for you, but you know what, I do not like kale. Don’t worry the feeling is mutual I am certain.
At any rate I occasionally end up with a bunch of it, those are the days I wish I had chickens, actually most days I wish I had chickens.
In the line of other veggies that I don’t like includes carrots, but only cooked carrots am as it turns out only water cooked carrots (steamed, boiled, chopped and added to soup).
What I have found however is that many of these that I do not like, I quite like when roasted.
Roasting is pretty easy, it’s one of the things I show friends who don’t know what to do with an oven.
Depending on what you are roasting the times and temps will carry, for this purpose we are going to use an oven at 400 and a cast iron skillet.
Rumor has it cooking in a cast iron skillet can ward off anemia.
Anyway, chop up 2 fist size beets, 1 yam, a rutabaga, 3-4 carrots and put them in the skillet.
Now add about 2-3 tablespoons of olive oil (or rendered bacon fat), a pinch or two of salt, crack about a quarter teaspoon over it and then squeeze the juice of an orange (2 blood oranges if they are handy).
Next up, stick your hands in there and toss it all together to get everything coated and pop it in your oven and wait.
You will start to smell them as they roast. About 20 in open the oven and see if they are starting to brown and toss everything and return it to the oven.
Chop up a bunch of kale (bunch being a vague unit of measurement), and after another 5 minutes add it to the veggies. And leave in there for another five minutes.
All the root veggies should be soft and the kale a bright shade of green.
Enjoy.

This combination also makes a delicious tipping on pizza along with blue cheese.

Instagram and Puppyface

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I have been experimenting with Instagram, it is fun putting filters on photos of Umlaut, but I am not sure I get it. Which I hear is silly since I love taking pictures of my food before I eat it, who doesn’t really?
I am only an hour or so in, I wonder just how many photos of Umlaut I can post.

If anyone can shed light on how Instagram is a social network, I’d appreciate it.
In the meantime, more picks of the pup.

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