Monday, November 10, 2014
there's an odd glitch that the blog is posting the pictures twice. not a problem really, just a bug.
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Monday, November 10, 2014
there's an odd glitch that the blog is posting the pictures twice. not a problem really, just a bug.posted by gt on 11:59 AM | link <$ end of added stuff $>
Two of our members, helen and matt, had an art show at the indy artist colony gallery friday for first friday, so this post is some pics of that event and some pics of helen or matt. cory and karl also were part of the performace art part of the show.
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posted by gt on 11:55 AM | link <$ end of added stuff $>
i haven't posted at this blog in 4 years. i have 13 blogs and only keep 3 active.
but i got some pictures last night from some food not bombs activities and i want to put them online somewhere, so here is as good as any.
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but i got some pictures last night from some food not bombs activities and i want to put them online somewhere, so here is as good as any.
posted by gt on 4:56 AM | link <$ end of added stuff $>
Thursday, March 04, 2010
weeds 3 03/04/10(Thu)17:33 No.1620318
Ramen Noodle Salad
serves 4, prep 10 min, cook time 2 min
• 2 tbsp oil (a nut oil like peanut or sesame would be nice)
• 1/2 cup sliced almonds
• 3 tbsp sesame seeds
• 2 packages Ramen Noodles, crushed
• 1 head of cabbage, chopped
• 3 green onions, chopped
• 1/2 cup salad oil
• 4 tbsp seasoned rice wine vinegar
• 4 tbsp sugar (I used 1 tbsp)
• salt and pepper
1. Saute almonds, sesames seeds, and crushed Ramen noodles in 2 tbsp oil until toasted.
2. Combine 1/2 cup salad oil, vinegar, sugar, salt and pepper.
3. Combine cabbage, green onions, and nut mixture in a large bowl, toss with desired amount of dressing.
This is best the first day it is made, it breaks down a lot by the next day (although I thought it was still delicious).
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Thursday, March 04, 2010
weeds 3 03/04/10(Thu)17:33 No.1620318Ramen Noodle Salad
serves 4, prep 10 min, cook time 2 min
• 2 tbsp oil (a nut oil like peanut or sesame would be nice)
• 1/2 cup sliced almonds
• 3 tbsp sesame seeds
• 2 packages Ramen Noodles, crushed
• 1 head of cabbage, chopped
• 3 green onions, chopped
• 1/2 cup salad oil
• 4 tbsp seasoned rice wine vinegar
• 4 tbsp sugar (I used 1 tbsp)
• salt and pepper
1. Saute almonds, sesames seeds, and crushed Ramen noodles in 2 tbsp oil until toasted.
2. Combine 1/2 cup salad oil, vinegar, sugar, salt and pepper.
3. Combine cabbage, green onions, and nut mixture in a large bowl, toss with desired amount of dressing.
This is best the first day it is made, it breaks down a lot by the next day (although I thought it was still delicious).
posted by gt on 5:42 PM | link <$ end of added stuff $>
weeds<3 03/04/10(Thu)17:26 No.1620293
>(1/2)
Vegetarian Phở (Vietnamese Noodle Soup)
Serves 2
Broth
1 large onion, peeled and halved
2-inch piece fresh ginger root, peeled and halved lengthwise
3-inch cinnamon stick, preferably Vietnamese cassia-cinnamon
1 star anise
2 cloves
1 teaspoon coriander seeds
4 cups unsalted vegetable stock
2 teaspoons soy sauce
4 carrots, peeled and coarsely chopped
Noodles
1/2 pound dried flat rice noodles (known as bánh phở; use 1/16", 1/8", or 1/4" width depending on availability and preference)
Toppings (optional)
Protein such as fried or baked tofu, bean curd skin, or seitan
Mushrooms
Vegetables such as bok choy, napa cabbage, or broccoli
Garnishes
1/2 onion, very thinly sliced
2 scallions, thinly sliced
1 chile pepper (Thai bird, serrano, or jalapeño), sliced
1 lime, cut into wedges
1/2 cup bean sprouts
Large handful of herbs: cilantro, Thai basil, culantro/saw-leaf herb
Hoisin sauce, sriracha (optional)
>> weeds<3 03/04/10(Thu)17:26 No.1620297
>(2/2)
For the broth
Char onion and ginger over an open flame (holding with tongs) or directly under a broiler until slightly blackened, about 5 minutes on each side. Rinse with water.
In a large pot, dry roast cinnamon, star anise, cloves, and coriander over medium-low heat, stirring to prevent burning. When spices are aromatic, add vegetable stock, soy sauce, carrots, and charred onion and ginger.
Bring broth to a boil, reduce heat, and simmer, covered, for 30 minutes. Strain and keep hot until ready to serve.
For the noodles
While broth is simmering, place noodles in a large bowl and cover with hot water. Let stand for 20-30 minutes or until tender but still chewy. Drain. (If soaking does not soften the noodles enough, blanch them in a pot of boiling water for a few seconds.)
For the toppings (optional)
While broth is simmering, prepare toppings as desired – slice and cook tofu, lightly steam or blanch vegetables, etc. Toppings should be unseasoned or only lightly seasoned so as not to interfere with the flavor of the broth.
To serve
Divide noodles between two bowls. Arrange toppings over noodles. Ladle about 2 cups of broth into each bowl. Serve with garnishes on the side, which diners should add to taste.
<$here's where i'm adding stuff, nervously$> <$BlogScript$>
>(1/2)
Vegetarian Phở (Vietnamese Noodle Soup)
Serves 2
Broth
1 large onion, peeled and halved
2-inch piece fresh ginger root, peeled and halved lengthwise
3-inch cinnamon stick, preferably Vietnamese cassia-cinnamon
1 star anise
2 cloves
1 teaspoon coriander seeds
4 cups unsalted vegetable stock
2 teaspoons soy sauce
4 carrots, peeled and coarsely chopped
Noodles
1/2 pound dried flat rice noodles (known as bánh phở; use 1/16", 1/8", or 1/4" width depending on availability and preference)
Toppings (optional)
Protein such as fried or baked tofu, bean curd skin, or seitan
Mushrooms
Vegetables such as bok choy, napa cabbage, or broccoli
Garnishes
1/2 onion, very thinly sliced
2 scallions, thinly sliced
1 chile pepper (Thai bird, serrano, or jalapeño), sliced
1 lime, cut into wedges
1/2 cup bean sprouts
Large handful of herbs: cilantro, Thai basil, culantro/saw-leaf herb
Hoisin sauce, sriracha (optional)
>> weeds<3 03/04/10(Thu)17:26 No.1620297
>(2/2)
For the broth
Char onion and ginger over an open flame (holding with tongs) or directly under a broiler until slightly blackened, about 5 minutes on each side. Rinse with water.
In a large pot, dry roast cinnamon, star anise, cloves, and coriander over medium-low heat, stirring to prevent burning. When spices are aromatic, add vegetable stock, soy sauce, carrots, and charred onion and ginger.
Bring broth to a boil, reduce heat, and simmer, covered, for 30 minutes. Strain and keep hot until ready to serve.
For the noodles
While broth is simmering, place noodles in a large bowl and cover with hot water. Let stand for 20-30 minutes or until tender but still chewy. Drain. (If soaking does not soften the noodles enough, blanch them in a pot of boiling water for a few seconds.)
For the toppings (optional)
While broth is simmering, prepare toppings as desired – slice and cook tofu, lightly steam or blanch vegetables, etc. Toppings should be unseasoned or only lightly seasoned so as not to interfere with the flavor of the broth.
To serve
Divide noodles between two bowls. Arrange toppings over noodles. Ladle about 2 cups of broth into each bowl. Serve with garnishes on the side, which diners should add to taste.
posted by gt on 5:41 PM | link <$ end of added stuff $>
Wednesday, July 01, 2009
> Another recipe is a cold cherry soup. This is a great idea because hey, we’ve already read about how great cherries are, right? Suck on this anthocyanin blast, diabetes! Use fresh pitted cherries when they’re in season. You could use frozen or canned but much of the good stuff is destroyed in fruit processing, so since it’s summertime anyway, go with the fresh. Simmer cherries gently in a bit of water, enough to just cover them, until soft. Drain the cherries and set aside, but keep the liquid. In a little bowl, mix about 1 1/2 teaspoons of cornstarch with some more cold water, say 1/2 cup. Once the cornstarch and water is well blended, add it to the liquid that you cooked the cherries in. Don’t try to cut corners by dumping the cornstarch right into the warm cherry water - it’ll turn into a clumpy mess. Heat the mix for a few minutes, stirring frequently. This will thicken it up. Then add a shot of lemon juice and mix well. Taste it and decide whether you want to add a little bit of sugar; personally I prefer these things not to be too sweet. If you do, stir it in well. A little sprinkle of cinnamon wouldn’t go amiss here either. Remove from heat and chill. Once it’s good and cold, throw the mix into the blender with about 3/4 to 1 cup of ***. If it’s too thick, add a little extra water. Serve cold.
<$here's where i'm adding stuff, nervously$> <$BlogScript$>
Wednesday, July 01, 2009
> Another recipe is a cold cherry soup. This is a great idea because hey, we’ve already read about how great cherries are, right? Suck on this anthocyanin blast, diabetes! Use fresh pitted cherries when they’re in season. You could use frozen or canned but much of the good stuff is destroyed in fruit processing, so since it’s summertime anyway, go with the fresh. Simmer cherries gently in a bit of water, enough to just cover them, until soft. Drain the cherries and set aside, but keep the liquid. In a little bowl, mix about 1 1/2 teaspoons of cornstarch with some more cold water, say 1/2 cup. Once the cornstarch and water is well blended, add it to the liquid that you cooked the cherries in. Don’t try to cut corners by dumping the cornstarch right into the warm cherry water - it’ll turn into a clumpy mess. Heat the mix for a few minutes, stirring frequently. This will thicken it up. Then add a shot of lemon juice and mix well. Taste it and decide whether you want to add a little bit of sugar; personally I prefer these things not to be too sweet. If you do, stir it in well. A little sprinkle of cinnamon wouldn’t go amiss here either. Remove from heat and chill. Once it’s good and cold, throw the mix into the blender with about 3/4 to 1 cup of ***. If it’s too thick, add a little extra water. Serve cold.posted by gt on 5:43 PM | link <$ end of added stuff $>
Saturday, June 26, 2004
it looks like i messed up the code and entries appear twice.
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Saturday, June 26, 2004
it looks like i messed up the code and entries appear twice.posted by gt on 3:11 PM | link <$ end of added stuff $>
Thursday, March 11, 2004
only a little coffee today, 3 cups?
breakfast leftover pasta
dinner lentils and split peas, and the last biscotti.
not too much food in the house, been meaning to get up early enough to get to angelos salvage. i don't seem to be eating alot but that could be just me not noticing.
i may have had some gummi critters too.
since my last entry, i spent 3 months livig with chuck and val out east.
i mostly ate marsh dumpster stuff during that time frame since it was handy.
i'd come home from xgiving and was attacked by a guy in a ski mask with a knife. i fought him off and left. i've been back 2 weeks now, it's been quiet.
another thing that happened was that i'm no longer welcome at my sister's house, which is why i'm not with them in hawaii this week.
<$here's where i'm adding stuff, nervously$> <$BlogScript$>
Thursday, March 11, 2004
only a little coffee today, 3 cups?breakfast leftover pasta
dinner lentils and split peas, and the last biscotti.
not too much food in the house, been meaning to get up early enough to get to angelos salvage. i don't seem to be eating alot but that could be just me not noticing.
i may have had some gummi critters too.
since my last entry, i spent 3 months livig with chuck and val out east.
i mostly ate marsh dumpster stuff during that time frame since it was handy.
i'd come home from xgiving and was attacked by a guy in a ski mask with a knife. i fought him off and left. i've been back 2 weeks now, it's been quiet.
another thing that happened was that i'm no longer welcome at my sister's house, which is why i'm not with them in hawaii this week.
posted by gt on 11:16 PM | link <$ end of added stuff $>
Thursday, November 27, 2003
Light lunch:
Garlic green beans
Mashed sweet potatoes
Salad
Stuffing
Cranberry sauce
Mock salmon
Stuffed squash
Applesauce pie
Coffee
Bach, 7 relatives.
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Thursday, November 27, 2003
Light lunch:Garlic green beans
Mashed sweet potatoes
Salad
Stuffing
Cranberry sauce
Mock salmon
Stuffed squash
Applesauce pie
Coffee
Bach, 7 relatives.
posted by gt on 6:01 PM | link <$ end of added stuff $>
Sunday, September 28, 2003
coffee x 8
dinner
coffee x 3
sleep
repeat.
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Sunday, September 28, 2003
coffee x 8dinner
coffee x 3
sleep
repeat.
posted by gt on 10:39 AM | link <$ end of added stuff $>
