| Fiendishly good cranberry beans |
[Oct. 11th, 2008|10:22 am] |
My foodie coworker, Terry, dropped by my desk the other day to inform me that I had to make this. He was so right. If you don't work with Terry, I'm here to tell you that you need to make this, too. We were taking advantage of the fresh cranberry beans in the farmers' markets right now, but I'm sure it would also be good with pre-cooked dried beans like great northern or romano.
3 cups shelled, fresh cranberry beans
couple tablespoons olive oil
6-8 oz. dry white wine
1/2 tsp. dried or fresh thyme
1/2 tsp. dried or fresh rosemary, chopped
1/2 tsp. smoked Spanish paprika
salt to taste
Throw everything but the salt in a pot and add enough water or broth to get the water just to the level of the beans. Cover and simmer until the beans are tender and the liquid is mostly gone, checking the liquid level and stirring occasionally. This took longer than I'd expected, maybe because of the acid in the wine. But your patience will be rewarded. Mash with a potato masher, adding salt to taste. I added more olive oil at this point too, or you could drizzle it on top when you serve it.
I had this with grilled vegetables, but it's savory enough to be a spread for bread or crackers. It is not particularly pretty, so if you want to dress it up a little you could add some fresh parsley at the end. But damn, is it good. |
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| Couchsurfing anyone? |
[Oct. 11th, 2008|09:07 am] |
Hi folks,
Any chance any of you San Diegans are members of Couchsurfing International? I'm doing an article on local couch hosts/travelers and am trying to drum up some participants. Any thoughts?
Best,
Rosa |
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| Onions with Parmesan and Cream with Brown Rice |
[Oct. 11th, 2008|10:52 am] |
This is a recipe from Nigel Slater that I've adapted just slightly. We like our onions a bit more cooked than his recipe calls for, so I have adjusted the cooking times accordingly. And,I make a bit more of the cream than he suggests, since it is so sinfully delicious over the brown rice that I serve the onions with. This time I made it without any extra herbs, but sage or thyme mixed in with the cream makes for a delightful change. I make this for two different uses. Sometimes we eat it, as we did last night, as a main course with rice or couscous. Sometimes we eat them as a side dish, no rice, with a savory and hearty meat dish such as roast beef or chicken. Either way these onions are simple, delicious and not something you find on your table everyday.
( More inside )
Please visit my kitchen blog The Adventures of KitchenGirl for more recipes, food photos, and monthly giveaways! Thanks! |
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| Popular (& Vegan) Colombian Food |
[Oct. 11th, 2008|10:14 am] |
Can anyone suggest any really good recipes for Colombian food? My boyfriend is part Colombian & I would love to treat him to a veganized version of something traditional... but I have no idea where to start (I honestly don't think i've ever had Colombian food!). Thanks! |
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| Dovima, Mary Jane Russell, Anne St Marie & Lisa Fonssagrives |
[Oct. 11th, 2008|08:49 am] |
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| Tweets for Today |
[Oct. 11th, 2008|09:04 am] |
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Automatically shipped by LoudTwitter |
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| Period woes |
[Oct. 10th, 2008|11:30 pm] |
Not sure if this is allowed, but it has to do with cooking, so...
Every month and sometimes twice a month, my period comes, and I get a craving for red meat. I don't want to eat it obviously, but when I wasn't vegan, it really helped. I really don't want to take iron or vitamins beyond the B12 that I take now. Are there recipes geared specifically toward this, ahem, problem, and what adjustments should I make to the rest of my meals?
It's really getting to be a problem. And if the suggestions were bun-friendly, that'd be great too. :) |
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| Tweets for Today |
[Oct. 11th, 2008|12:10 am] |
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Automatically shipped by LoudTwitter |
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[Oct. 10th, 2008|11:58 pm] |
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I pretty much invented dick bumps |
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| Tweets for Today |
[Oct. 10th, 2008|08:09 pm] |
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Automatically shipped by LoudTwitter |
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| Force-fresh Beats! |
[Oct. 10th, 2008|06:45 pm] |
Force-fresh Beats!
(photo concept by Nicole Love, photo by Bonnie Burton) |
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| "Matt Lanter: The Chosen One" Clone Wars interview |
[Oct. 10th, 2008|06:20 pm] |
"Matt Lanter: The Chosen One" Clone Wars interview
words: Bonnie Burton
Matt Lanter is the kind of actor who seems to appear in one hit TV show after another. He's played brief but memorable roles in Big Love, Commander in Chief, Shark, Monk, C.S.I and Grey's Anatomy. In Heroes, he broke Claire Bennett's heart and more than a few bones, as her crush-turned-killer Brody Mitchum. Lanter then showed off his comedy chops in Disaster Movie. Now fans can catch Lanter in The Clone Wars series voicing none other than Anakin Skywalker. StarWars.com chats with Lanter about his work on the new TV series, his preparation for the role, and why he loves working with director Dave Filoni.
As a voice actor, how do you prepare for the role of Anakin Skywalker? Did you pay close attention to actor Hayden Christensen's voice from the films, or did you have your own ideas on how Anakin should sound?
I do a combination of both. This Anakin has my own flavor and spin. You can tell that by the way Anakin is acting in the series. He's very positive, fun-loving, heroic, brave, witty and almost comedic sometimes, kind of reminiscent of Han Solo. We haven't seen Anakin like that yet. We're not changing Anakin, we're just adding to him in this point of his life. I know George Lucas and Dave Filoni wanted to tell that story of Anakin before he started that downward spiral. Now that being said, I definitely watched all the Star Wars films and took notes on Hayden's performance. He did something great with that, and he had to for the films. Those films were the story of Anakin sliding to the dark side and it needed to be done. I also watched The Clone Wars micro-series and anything else during my research that I could possibly reference to prepare. So it was a good mix of both. Now after recording episodes from the end of Season 2 I feel as though I have a firm grasp on this Anakin and where we're going with him.
Read the full interview here:
Matt Lanter: The Chosen One (Starwars.com) |
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| Mother's Cookies abruptly shut down |
[Oct. 10th, 2008|05:49 pm] |
Not exactly San Diego-oriented, but still, it's sad news for cookie lovers here
Mother's Cookies, an Oakland institution for 92 years, has been shuttered, its owner seeking bankruptcy protection for the company.
The ending was abrupt: Workers for the company, which shifted its baking and distribution operations to plants in Ohio and Canada in 2006, told workers Friday that operations would cease and cookies would no longer be made as of Monday.
The company cited rising prices for raw materials and fuel, and on Monday filed for Chapter 11 bankruptcy in U.S. Bankruptcy Court for the District of Delaware.
The company that made Mother's cookies at the end was the Archway & Mother's Cake and Cookie Co. of Battle Creek, Mich. It was owned by Catterton Partners, a private-equity firm in Greenwich, Conn., which in 2005 purchased it from an Italian firm, Parmalat Finanziaria, which was plagued by scandals at home.
In 2006, Mother's Cake & Cookie Co. was uprooted from its plant on 81st Avenue in Oakland and relocated. About 230 employees lost their jobs.
According to industry lore, the company was founded in 1914 by a newspaper vendor, N.M. Wheatley, as a one-person shop. It expanded and moved to the 81st Avenue location in 1949.
Mother's later had a series of corporate owners: a Belgian company, Artal B.V., bought it in 1991; it was owned by Specialty Foods Corp. of Illinois in the late 1990s; in 2000, Specialty sold Mother's and Archway Cookies to Parmalat, which in turn sold the combined business to Catterton for an undisclosed sum.
Catterton said in a statement it "took a number of actions to remedy" the company's financial crisis, "but these actions were not sufficient to overcome the losses and return Mother's Cake & Cookie Co. and Archway Cookies LLC to profitability."
One of those efforts was to seek financing. "But, as you know, the credit environment is very difficult now," said Meaghan Repko, a spokeswoman for the owners, in New York.
The owners did not comply with the federal law that requires a 60-day notification of any layoffs and said that was due to "unforeseeable business circumstances." A business uses that language to seek exemption from the act's 60-day notice requirement.
"Having reviewed the options available, the company believes that this (bankruptcy filing) was the only course of action," said Jeff Granger of Focus Management Group in Tampa, Fla., who is expected to be appointed chief restructuring officer of the company.
Sixty people are out of work at the Battle Creek office, and Battle Creek City Attorney Eileen Wicklund said Wednesday that she had advised workers to explore a lawsuit against the company.
"Any loss of employment is a blow for any community," she said.
The company had many drivers, including 60 in Northern California, represented by the Teamsters Union. One of them, Frank Makely, 59, of Fresno, an employee for the past nine years, called the short-notice dismissal "unimaginable."
"The owners came in to get rid of us, to chew us up and spit us out," he said, alleging their intent was to gain a profit by selling assets and neglecting service of trucks and other expenses.
"This is part of the economic crunch, with the CEOs taking the money out and not putting more money into the company," said Makely. "I'm too old to get a driving job. Who would hire me?"
The company response was to refer a reporter to its statement.
( Link to article ) |
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| Spanish sweet smoked paprika |
[Oct. 10th, 2008|07:41 pm] |
I just want to let you all in on the awesomeness of Spanish smoked sweet paprika. It has a great smoked flavor that tastes just like ham, and it's good in pretty much everything. Way better than liquid smoke flavor, IMO.
Tonight I threw a little bit in with my BBQ tofu (amazing!), a few weeks ago my partner made refritos with it (deadly!), and the other night we put it in with collard greens (better than ham!).
I found it in a little specialty spice shop, which might be your best bet if you don't have a Spanish grocery nearby. It seems to be pretty available online as well. |
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| car rentals in TJ? |
[Oct. 10th, 2008|03:34 pm] |
My wife and I are crossing the border to run/help run a street clinic in a very poor area of TJ Sunday. Problem is, even if we trusted the car in the area, her car wouldn't be able to handle the terrain itself (low-slung sporty thing).
We're thinking of parking on the SD-side, walking across, and renting a car. Anyone have any rental places they'd suggest? My wife does speak decent Spanish, so we won't be completely lost in a place with no English-speakers.
thanks for any advice! |
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| Drawing Class: Portraits |
[Oct. 10th, 2008|03:12 pm] |
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Originally published at Girl Wanders. You can comment here or there. This week in my drawing class we started working on portraits. My teacher printed out a bunch of images of “heroes” and we were allowed to choose from the selection. I chose Frank Zappa.
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