Sunday, November 21, 2010
Monday, November 1, 2010
Saturday, October 30, 2010
Wednesday, October 27, 2010
Tuesday, October 26, 2010
Sunday, September 12, 2010
Sunday, September 5, 2010
Wednesday, September 1, 2010
I rinsed canned chickpeas, tossed them in olive oil, salt, garlic powder, adobo seasoning, paprika, and cayenne pepper. Because it is so hot outside, I decided to use my toaster oven and it worked out really well. Bake the chickpeas at 400 degrees, stirring frequently, until they are brown and crispy, about 30-40 minutes.
The New York Times Magazine had this great article a couple weeks ago that addresses a lot of my personal concerns and explains so much about "my generation". Usually writing about our generation are very accusatory, however this article lays out research that simply explains why so many of us feel the way we do. What Is It About 20-Somethings?
"[Jefferey Jensen Arnett, a psychology professor, views] the 20s as a distinct life stage, which he calls “emerging adulthood.” Among the cultural changes he points to that have led to “emerging adulthood” are the need for more education to survive in an information-based economy; fewer entry-level jobs even after all that schooling; young people feeling less rush to marry because of the general acceptance of premarital sex, cohabitation and birth control; and young women feeling less rush to have babies given their wide range of career options and their access to assisted reproductive technology if they delay pregnancy beyond their most fertile years. "
"Just as adolescence has its particular psychological profile, Arnett says, so does emerging adulthood: identity exploration, instability, self-focus, feeling in-between and a rather poetic characteristic he calls “a sense of possibilities.” A few of these, especially identity exploration, are part of adolescence too, but they take on new depth and urgency in the 20s. The stakes are higher when people are approaching the age when options tend to close off and lifelong commitments must be made. Arnett calls it "the age 30 deadline.” "
"Does that mean it’s a good thing to let 20-somethings meander — or even to encourage them to meander — before they settle down? That’s the question that plagues so many of their parents. It’s easy to see the advantages to the delay. There is time enough for adulthood and its attendant obligations; maybe if kids take longer to choose their mates and their careers, they’ll make fewer mistakes and live happier lives. But it’s just as easy to see the drawbacks. As the settling-down sputters along for the “emerging adults,” things can get precarious for the rest of us. Parents are helping pay bills they never counted on paying, and social institutions are missing out on young people contributing to productivity and growth. Of course, the recession complicates things, and even if every 20-something were ready to skip the “emerging” moratorium and act like a grown-up, there wouldn’t necessarily be jobs for them all. So we’re caught in a weird moment, unsure whether to allow young people to keep exploring and questioning or to cut them off and tell them just to find something, anything, to put food on the table and get on with their lives."
Thursday, August 5, 2010
Monday, July 12, 2010
Monday, July 5, 2010
My birthday was a couple months ago and I got some great cookbooks from my mom...
Vegan Cookies Invade Your Cookie Jar
The great thing about vegan cookie dough is that you can eat as much as you want! Also, I was carrying a plate of just baked gingersnaps over to my friend's house for a cookout and the cookies caught the eye of a man out walking with his friends--He said he had to have one and then gave me a dollar. Hah! My first official sale!
The Sweet Life in Paris: Delicious Adventures in the World's Most Glorious - and Perplexing - City
I devoured this book. It was amazing. David Lebovitz has a great sense of humor and I love his observations about Paris, it's people, and food. Between chapters are recipes for things like Cinnamon Meringue with Espresso Caramel Ice Cream, Chocolate Sauce, and Candied Almonds. And, yes, that is one recipe. I love this man.
Vegetarian Cooking for Everyone
I have to admit I haven't actually made anything from the cookbook yet, but once I do it's going to be great! So many vegetarian cookbooks are just full of side dish recipes for vegetables and this one has really great complete meal recipes.
Wednesday, April 21, 2010
Alright, so how did they turn out? Just okay. The cupcakes don't taste like earl grey tea at all. They are very faintly strawberry, not what I had planned. I didn't write this into the recipe because it didn't end up making a difference; I thought if I "juiced" some of the strawberries through a fine mesh sieve, it would make the batter pink and taste more like strawberry. I think I would have had to add a lot of juice to make this actually work and I don't know how that would affect the liquid ratios in the recipe. The cupcakes do taste really good, but just not as flavorful as I wanted them to be. The texture turned out well, the tops are kind of crunchy and the insides are fluffy and moist.
Tea Time Cupcakes
makes 24 cupcakes
3 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 stick unsalted butter, softened
1 3/4 cups sugar
2 eggs, room temperature
3/4 cup finely diced strawberries
1/2 tablespoon finely ground earl grey tea (I used one teabag)
1 1/4 cups whole milk
1 teaspoon vanilla extract
1. Preheat the oven to 350°F. Line cupcake tin with paper liners.
2. Combine the flour, baking powder, salt, and tea together in a medium bowl.
3. In a separate, larger bowl, cream the butter. Gradually add the sugar, creaming until light and fluffy.
4. Add the eggs one at a time, and beat well after each addition. Fold in strawberries.
5. In a small bowl, combine the milk and vanilla.
6. To the butter mixture, add about one quarter of the flour mixture and mix well. Add about one quarter of the milk mixture and mix well. Continue alternating the flour mixture and milk mixture, beating after each addition until smooth.
7. Pour the batter into the cupcake tins. Bake for 15 to 20 minutes, until the cake springs back when touched.
8. Remove from oven and let cool for about 10 minutes, then turn the cupcakes out of the tins and onto a rack to finish cooling completely.
Friday, April 16, 2010
Wednesday, April 14, 2010
This photo is from the original recipe, with rasins and all purpose flour.
This gives you a good idea of the texture.
image from MSLO
This recipe made a lot of muffins, so after scooping the batter into muffin liners, I froze some of the un-cooked muffins. Every time I make something and tell Kyle it is in the freezer, we both have to laugh a little bit, because I am serious, it is an obsession. It is so easy to bake off a few goodies at a time, they just need a few minutes longer in the oven. Wrap the frozen muffins tightly and bake within a month or two so they don't get freezer burnt.
Also, I made the quinoa the night before, so it was cool when I mixed the ingredients together. This seemed easier and made more sense to me. I made a little extra and made awesome veggie burgers. Instead of making a yogurt sauce, I crumbed some feta into the mixture.
Something about baking vegan has been really fun, like a science experiment. So far, all of my recipe "improvements" have turned out great. It's also nice to know that I can share all of these treats with all my friends no matter what their eating habits.
Sorry, no photos...I was too concentrated on the muffins.
Vegan Banana Quinoa Muffins
makes 18 muffins
1 cup quinoa, rinsed
1/4 cup vegetable oil
1 cup all-purpose flour
1 cup whole wheat flour
3/4 cup packed dark-brown sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon pumpkin pie spice (or cinnamon)
2 very ripe bananas, mashed
3/4 cup soy milk
1/4 cup coarsely chopped pecans
1 teaspoon pure vanilla extract
- Preheat oven to 350 degrees. In a medium saucepan, bring quinoa and 1 cup water to a boil. Reduce to a simmer; cover, and cook until water has been absorbed and quinoa is tender, 11 to 13 minutes
- Meanwhile, line muffins tins with paper liners. In a medium bowl, whisk together flours, sugar, baking powder, salt, pecans, pumpkin pie spice, and 2 cups cooked quinoa; reserve any leftover quinoa for another use.
- In a small bowl, whisk together oil, soy milk, mashed banana, and vanilla. Add milk mixture to flour mixture, and stir just until combined; divide batter among prepared muffin cups.
- Bake until toothpick inserted into the center of a muffin comes out clean, 25 to 30 minutes. Cool muffins in pan, 5 minutes; transfer to a wire rack to cool completely. Store in an airtight container up to 5 days.
Wednesday, March 31, 2010
After a little bike maintenance (I hadn't ridden since November!) I met Kyle and some of his friends from work for lunch in the West Loop.
Then, I rode to Oz Park, where I sat on a hill in the sun and watched a high school baseball game--the lions won! There is a Lush store near by so I went there and bought some soap that smells exactly like the Sticky Lemon Rolls I just made. After a little bit more wandering in and out of stores, passively looking for a pair of Toms, I started my ride home. The Map Room is really close to my house and for some reason, I hardly ever go in. Riding past, I realized I should treat myself to a beer. I asked the bartender for something citrusy and un-filtered. She poured me the Schneider Wiesen Edel-Weisse and it was perfect!
I rode 8.6 miles today. It felt awesome. I kind of forgot how obsessed with my bike I am. This morning I was trying to set up my camera on a trash can to take a photo of me and my bike, luckily my landlord was walking by and helped me out; he thought it was pretty funny I wanted to take a picture in the alley.
When I got home, I opened a few more windows in our apartment. Thurston and Lucy couldn't be happier.