sounds good, no?
Wednesday, June 30, 2010
Tuesday, June 29, 2010
Maggie Smith, on acting
"I like the ephemeral thing about acting, every performance is like a ghost - it's there then it's gone...
The way it ends so totally, with nothing to put on the wall or in the bookcase. Just a lot of yesterdays, and then you have to start out all over again."
Monday, June 28, 2010
the new vegetarian
I've really been enjoying Yotam Ottolenghi's series of vegetarian recipes in The Guardian. The recipes are tasty and original, though sometimes too complex for me. I always discover a new interesting element, even when I don't make the actual recipe.
Bon Appetit!
Bon Appetit!
Sunday, June 27, 2010
Monday, June 14, 2010
Hawaii in pictures
Sorry about the quality of the pictures - we had some camera issues, so these are taken by an iphone. The first three are from Big Island and the last two are on Oahu. Hopefully, there will be more to come.
Wednesday, June 9, 2010
Saturday, June 5, 2010
the cookies
Vegan Chocolate Chip
These cookies are so awesome. Crispy edges and chewy center, I have had nothing but rave reviews with these pups. And no one ever says, "ew, these are VEGAN, aren't they?"
1/2 C brown sugar
1/4 C white sugar
2/3 C canola oil
1/4 C unsweetened almond milk
1 T tapioca flour (I used cornstarch)
2 t pure vanilla extract
1 1/2 C all purpose flour (I used an additional 1/2 C plus 2T *)
1/2 t baking soda
1/2 t salt
3/4 C chocolate chips (Or buy a high-brow chocolate bar and break into small chunks)
*I strongly recommend the extra flour. The first time I made these, the dough was too sticky and it ran all over the tray while baking.
1. Preheat oven to 350. Lightly grease two large baking sheets.
2. Combine sugars, oil, almond milk, and tapioca flour in a mixing bowl. Use a strong fork and mix really well, for about 2 minutes, until the mixture resembles caramel. (There is a chemical reaction when sugar and oil collide, so it's important that you don't get lazy about that step.) Mix in the vanilla.
3. Add 1 C of the flour, the baking soda, and the salt. Mix until well incorporated. Mix in the rest of the flour. Fold in the chocolate chips. (The dough will be a little stiff, so you might want to use your hands to work in the chips.)
4. Using two spoons, drop cookies onto greased pan, leaving a fair amount of space between, as the cookies will spread a bit while baking. Bake for 8- 9 minutes, until they are just a little browned around the edges. Recipe usually yields 16 cookies, so I do two rounds of 8 cookies. Let cool on the baking sheet for about 5 minutes, then transfer to wire racks.
original recipe from Vegan Cookies Invade Your Cookie Jar
These cookies are so awesome. Crispy edges and chewy center, I have had nothing but rave reviews with these pups. And no one ever says, "ew, these are VEGAN, aren't they?"
1/2 C brown sugar
1/4 C white sugar
2/3 C canola oil
1/4 C unsweetened almond milk
1 T tapioca flour (I used cornstarch)
2 t pure vanilla extract
1 1/2 C all purpose flour (I used an additional 1/2 C plus 2T *)
1/2 t baking soda
1/2 t salt
3/4 C chocolate chips (Or buy a high-brow chocolate bar and break into small chunks)
*I strongly recommend the extra flour. The first time I made these, the dough was too sticky and it ran all over the tray while baking.
1. Preheat oven to 350. Lightly grease two large baking sheets.
2. Combine sugars, oil, almond milk, and tapioca flour in a mixing bowl. Use a strong fork and mix really well, for about 2 minutes, until the mixture resembles caramel. (There is a chemical reaction when sugar and oil collide, so it's important that you don't get lazy about that step.) Mix in the vanilla.
3. Add 1 C of the flour, the baking soda, and the salt. Mix until well incorporated. Mix in the rest of the flour. Fold in the chocolate chips. (The dough will be a little stiff, so you might want to use your hands to work in the chips.)
4. Using two spoons, drop cookies onto greased pan, leaving a fair amount of space between, as the cookies will spread a bit while baking. Bake for 8- 9 minutes, until they are just a little browned around the edges. Recipe usually yields 16 cookies, so I do two rounds of 8 cookies. Let cool on the baking sheet for about 5 minutes, then transfer to wire racks.
original recipe from Vegan Cookies Invade Your Cookie Jar
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