jennythereader: (Blue Fractal)
These are from [livejournal.com profile] dulcinbradbury. If you ask, I'll give you seven words to expound upon.

future
My vision of the future has always been oddly farsighted. I have a much clearer vision of what things could be like for the world as a whole 100 or 1000 years from now than what my own life will be like 5 or 10 or 15 years down the road. As I've learned more about Attention Deficit Disorder I've discovered that this inability to picture my own future is actually fairly common among people with the disorder, and that it frequently leads to the same sort of paralysis I experience. If you can't figure out what your end goal is, it's hard to figure out what path will take you there, and it's just easier to stay on the one you're already walking. I'm learning that the common advice to "figure out where you want to be, and work backwards from there" isn't very useful to me. What does seem to be working better (if slowly) is to try each day to take one action that will make it better than yesterday.

dressing
Clothing is something I think about a lot more than I think people would guess from looking at me. The way you dress is most people's first clue as to what sort of person you are. I like to think of myself as a fairly interesting person, but the way I generally dress doesn't reflect that at all. I'd like to dress more interestingly in my everyday life, but I'm nervous about how people would react (based on a long time pattern of bad reactions from people around me when I've gone quirky in the past). Right now I'm slowly going through the clothing I already own and getting rid of the stuff that I don't really like. Once I've done that I'll build my collection back up, mostly with things that are a better reflection of who I am at this point in my life.

apple
Apples are Gramma Beard. They're love and happiness and safety and acceptance. They're the pie and applesauce that she made everytime she visited because she knew how much the guys and I loved them. They're the "baked" apples she made in the microwave with cinnamon candies. The smell of apples cooking with spices is the most homelike smell in the world.

ice
I have a love/hate relationship with ice. It can be one of the most beautiful things imaginable, and I love looking at the world after an ice storm has changed it into crystal sculpture. But I hate how the cold makes me feel. The cold that goes along with ice feels like a physical presence holding me back and weighing me down.

spun
When I was a child I could spend what felt like hours on the merry-go-round at the playground, being spun around and around until I was so dizzy the world kept moving even when I wasn't. Sometimes I didn't even bother with the merry-go-round, instead I'd find a bit of floor or level ground that was clear of obsticals and spin until I staggered. My favorite rides at carnivals and amusement parks were and are the ones that spin in multiple directions at once. My body can't handle being spun quite as well as it could years ago, but it's still fun.

pepper
Pepper comes in so many different flavors. Most people only think of it as hot, but it can also be sharp, or sweet, or smokey, or tangy, or any combination. I don't like food that's so spicy all the other flavors get buried in the burn but as long as it's kept below that level pepper is one of my favorite flavoring agents. Ground red pepper or red pepper flakes are usually my first choice when a dish needs a little more zing, and paprika is a favorite if the red pepper isn't quite right.

honor
I had to remind myself of the exact definition before I could write about honor. Of all of the different meanings of the word, this is the one that matters most to me: 8a : a keen sense of ethical conduct : integrity ~a man of honor~. I have my own standards of honorable behavior that I try to live by.

- I don't make promises I'm not completely sure I'll be able to keep.
- I don't lie unless I truly feel that the pain caused by the lie being discovered would be less than the pain caused by telling the truth in the first place.
- I try not to gossip, although the line between talk and gossip moves so much that it's a hard one for me to stay on the right side of.
- I try to give people the benefit of the doubt. I've always liked the saying "Never attribute to malice that which is adequately explained by stupidity," and usually add to it 'never attribute to stupidity that which is adequately explained by ignorance or thoughtlessness.'
- I try to live by the Golden Rule, in all of its variations. (See the sticky post at the top of my LJ.)
jennythereader: (Blue Fractal)
These are from [livejournal.com profile] dulcinbradbury. If you ask, I'll give you seven words to expound upon.

future
My vision of the future has always been oddly farsighted. I have a much clearer vision of what things could be like for the world as a whole 100 or 1000 years from now than what my own life will be like 5 or 10 or 15 years down the road. As I've learned more about Attention Deficit Disorder I've discovered that this inability to picture my own future is actually fairly common among people with the disorder, and that it frequently leads to the same sort of paralysis I experience. If you can't figure out what your end goal is, it's hard to figure out what path will take you there, and it's just easier to stay on the one you're already walking. I'm learning that the common advice to "figure out where you want to be, and work backwards from there" isn't very useful to me. What does seem to be working better (if slowly) is to try each day to take one action that will make it better than yesterday.

dressing
Clothing is something I think about a lot more than I think people would guess from looking at me. The way you dress is most people's first clue as to what sort of person you are. I like to think of myself as a fairly interesting person, but the way I generally dress doesn't reflect that at all. I'd like to dress more interestingly in my everyday life, but I'm nervous about how people would react (based on a long time pattern of bad reactions from people around me when I've gone quirky in the past). Right now I'm slowly going through the clothing I already own and getting rid of the stuff that I don't really like. Once I've done that I'll build my collection back up, mostly with things that are a better reflection of who I am at this point in my life.

apple
Apples are Gramma Beard. They're love and happiness and safety and acceptance. They're the pie and applesauce that she made everytime she visited because she knew how much the guys and I loved them. They're the "baked" apples she made in the microwave with cinnamon candies. The smell of apples cooking with spices is the most homelike smell in the world.

ice
I have a love/hate relationship with ice. It can be one of the most beautiful things imaginable, and I love looking at the world after an ice storm has changed it into crystal sculpture. But I hate how the cold makes me feel. The cold that goes along with ice feels like a physical presence holding me back and weighing me down.

spun
When I was a child I could spend what felt like hours on the merry-go-round at the playground, being spun around and around until I was so dizzy the world kept moving even when I wasn't. Sometimes I didn't even bother with the merry-go-round, instead I'd find a bit of floor or level ground that was clear of obsticals and spin until I staggered. My favorite rides at carnivals and amusement parks were and are the ones that spin in multiple directions at once. My body can't handle being spun quite as well as it could years ago, but it's still fun.

pepper
Pepper comes in so many different flavors. Most people only think of it as hot, but it can also be sharp, or sweet, or smokey, or tangy, or any combination. I don't like food that's so spicy all the other flavors get buried in the burn but as long as it's kept below that level pepper is one of my favorite flavoring agents. Ground red pepper or red pepper flakes are usually my first choice when a dish needs a little more zing, and paprika is a favorite if the red pepper isn't quite right.

honor
I had to remind myself of the exact definition before I could write about honor. Of all of the different meanings of the word, this is the one that matters most to me: 8a : a keen sense of ethical conduct : integrity ~a man of honor~. I have my own standards of honorable behavior that I try to live by.

- I don't make promises I'm not completely sure I'll be able to keep.
- I don't lie unless I truly feel that the pain caused by the lie being discovered would be less than the pain caused by telling the truth in the first place.
- I try not to gossip, although the line between talk and gossip moves so much that it's a hard one for me to stay on the right side of.
- I try to give people the benefit of the doubt. I've always liked the saying "Never attribute to malice that which is adequately explained by stupidity," and usually add to it 'never attribute to stupidity that which is adequately explained by ignorance or thoughtlessness.'
- I try to live by the Golden Rule, in all of its variations. (See the sticky post at the top of my LJ.)
jennythereader: (Opal *)
I remember Mom making this all the time when I was little, but I don't think I've had it since she moved to New York. This was definitely my first attempt making it.

The recipe as Mom gave it to me is in bold print, with changes that I made this time in regular print after the original. Any changes for next time will be after the instructions.

Chicken & Yellow Rice
  • 1 fryer, cut up I couldn't find anything labled a "fryer" at the store, so I used a "Grade A Chicken, split." It was 3.9 lbs.
  • 1/3 cup margarine I used butter, and rounded down to 5 TBSP (since 1/3 of a cup is a pain to cut from a stick)
  • 1 cup uncooked rice
  • 1/4 teaspoon garlic powder I used a heaping 1/2 teaspoon. There's no such thing as too much garlic.
  • 1.5 teaspoon salt I used seasoned salt.
  • 1/8 teaspoon pepper I didn't measure this, just shook it generously over the dish.
  • 1 teaspoon tumeric
  • 2.5 cups boiling water I used a pint of my homemade stock, and enough water to complete the measure.

Brown chicken in margarine. Place in a shallow 2 qt casserole dish. Sprinkle rice & spices over chicken. Mix the water with the pan juices & pour over chicken. Cover & bake at 350 degrees for 1 hour.

********************
Notes for next time:
  • That chicken was not the right choice. The amount was OK, but I don't remember that many small bones when Mom used to make it. I'm not sure what I should have used instead.
  • Some of the rice was underdone. I think if I had used the right size casserole dish (I used a 3 qt dish) it would have worked better. Either that or more stock/water. Or maybe both.
jennythereader: (Opal *)
I remember Mom making this all the time when I was little, but I don't think I've had it since she moved to New York. This was definitely my first attempt making it.

The recipe as Mom gave it to me is in bold print, with changes that I made this time in regular print after the original. Any changes for next time will be after the instructions.

Chicken & Yellow Rice
  • 1 fryer, cut up I couldn't find anything labled a "fryer" at the store, so I used a "Grade A Chicken, split." It was 3.9 lbs.
  • 1/3 cup margarine I used butter, and rounded down to 5 TBSP (since 1/3 of a cup is a pain to cut from a stick)
  • 1 cup uncooked rice
  • 1/4 teaspoon garlic powder I used a heaping 1/2 teaspoon. There's no such thing as too much garlic.
  • 1.5 teaspoon salt I used seasoned salt.
  • 1/8 teaspoon pepper I didn't measure this, just shook it generously over the dish.
  • 1 teaspoon tumeric
  • 2.5 cups boiling water I used a pint of my homemade stock, and enough water to complete the measure.

Brown chicken in margarine. Place in a shallow 2 qt casserole dish. Sprinkle rice & spices over chicken. Mix the water with the pan juices & pour over chicken. Cover & bake at 350 degrees for 1 hour.

********************
Notes for next time:
  • That chicken was not the right choice. The amount was OK, but I don't remember that many small bones when Mom used to make it. I'm not sure what I should have used instead.
  • Some of the rice was underdone. I think if I had used the right size casserole dish (I used a 3 qt dish) it would have worked better. Either that or more stock/water. Or maybe both.
jennythereader: (Hedgehog *)
1)How does mixing types of bones work? At the moment I have a chicken carcass, a duck carcass, and a ham bone. Should I make three separate batches of stock or one big batch?

2)I actually have way more stock than I really need. Anybody want to trade for something they make? Local(ish) only please. The stock is just frozen, so we'd need to be able to make the swap in person.
jennythereader: (Hedgehog *)
1)How does mixing types of bones work? At the moment I have a chicken carcass, a duck carcass, and a ham bone. Should I make three separate batches of stock or one big batch?

2)I actually have way more stock than I really need. Anybody want to trade for something they make? Local(ish) only please. The stock is just frozen, so we'd need to be able to make the swap in person.
jennythereader: (Time for Dessert)
The last several years, I've brought a big box of chocolates from Krause's to the Harmony Drive New Years Party.

This year I kind of want to try something different: bringing my own, homemade candy.

Here's a list of some of the recipes I've found. Do any sound especially good to you guys? Do you have recipes I haven't found yet that I need to try?

Also, let me know if any of the links are broken. One thing I don't like about Pinterest is that links sometimes randomly stop working.
jennythereader: (Time for Dessert)
The last several years, I've brought a big box of chocolates from Krause's to the Harmony Drive New Years Party.

This year I kind of want to try something different: bringing my own, homemade candy.

Here's a list of some of the recipes I've found. Do any sound especially good to you guys? Do you have recipes I haven't found yet that I need to try?

Also, let me know if any of the links are broken. One thing I don't like about Pinterest is that links sometimes randomly stop working.
jennythereader: (Default)
[Error: unknown template qotd]

From the bottom up:

A crust that is the happy medium between the ultra-thin NY style and the deep dish Chicago style. Soft and chewy, not tough.

Sauce that is very tomato-y, not too sweet. It should also have lots of garlic and seasonings.

Ham, onions, and green olives are required. Pineapple, bell peppers, and mushrooms are also very good but are not required in order for a pizza to be perfect.

Mozzerella, provolone, parmesean, and romano cheese.

Serve it hot but not so hot that the cheese can be compared to Napalm.
jennythereader: (Default)
[Error: unknown template qotd]

From the bottom up:

A crust that is the happy medium between the ultra-thin NY style and the deep dish Chicago style. Soft and chewy, not tough.

Sauce that is very tomato-y, not too sweet. It should also have lots of garlic and seasonings.

Ham, onions, and green olives are required. Pineapple, bell peppers, and mushrooms are also very good but are not required in order for a pizza to be perfect.

Mozzerella, provolone, parmesean, and romano cheese.

Serve it hot but not so hot that the cheese can be compared to Napalm.
jennythereader: (Strawberries 001)
[Error: unknown template qotd]

The recipe is Brown Rice and Lentils, from a long out of print book called Fast Vegetarian Feasts. Serve it with crunchy raw veggies and you have a really tasty meal.

It's been one of my favorites since I was a little kid.
jennythereader: (Strawberries 001)
[Error: unknown template qotd]

The recipe is Brown Rice and Lentils, from a long out of print book called Fast Vegetarian Feasts. Serve it with crunchy raw veggies and you have a really tasty meal.

It's been one of my favorites since I was a little kid.
jennythereader: (Strawberries 001)
I tend to spend large chunks of Sundays in the kitchen (if I'm not going downstate to visit friends).

Today's projects were to make a triple batch of meatloaf for the freezer, and do something with the two quarts of plums that I got in the farm share a couple weeks ago.

The meatloaf was simultaneously fun and disgusting to make. Sort of like making mud pies as a kid.
I ended up putting the plums in the dehydrator. It took about an hour to pit and quarter them, and even after throwing out a bunch that no longer looked very appetizing there were still more than the dehydrator could hold.

Now I just need to decide what to do with 3 dozen eggs...
jennythereader: (Strawberries 001)
I tend to spend large chunks of Sundays in the kitchen (if I'm not going downstate to visit friends).

Today's projects were to make a triple batch of meatloaf for the freezer, and do something with the two quarts of plums that I got in the farm share a couple weeks ago.

The meatloaf was simultaneously fun and disgusting to make. Sort of like making mud pies as a kid.
I ended up putting the plums in the dehydrator. It took about an hour to pit and quarter them, and even after throwing out a bunch that no longer looked very appetizing there were still more than the dehydrator could hold.

Now I just need to decide what to do with 3 dozen eggs...
jennythereader: (Default)
A food plan, that is.

Since I get my CSA box on Wednesdays, that's when the food week starts for me.

Wednesday: Stir-fry or pasta, whichever the veggies in the box seem more suited to.
Thursday: dinner out
Friday: an old favorite recipe
Saturday: Try something new
Sunday: Make a triple (or bigger) batch of something to freeze
Monday: another old favorite
Tuesday: Leftovers

Each week I'll try to plan exact recipes in advance, but this is flexible enough that I think I can stick with it.
jennythereader: (Default)
A food plan, that is.

Since I get my CSA box on Wednesdays, that's when the food week starts for me.

Wednesday: Stir-fry or pasta, whichever the veggies in the box seem more suited to.
Thursday: dinner out
Friday: an old favorite recipe
Saturday: Try something new
Sunday: Make a triple (or bigger) batch of something to freeze
Monday: another old favorite
Tuesday: Leftovers

Each week I'll try to plan exact recipes in advance, but this is flexible enough that I think I can stick with it.

Nom

Feb. 14th, 2011 08:00 pm
jennythereader: (Default)
And now, having had my tuna melt, I am a happy Jenny. :)

Happy St. Valentine's Day everyone.

Nom

Feb. 14th, 2011 08:00 pm
jennythereader: (Default)
And now, having had my tuna melt, I am a happy Jenny. :)

Happy St. Valentine's Day everyone.
jennythereader: (Default)
A tuna melt sounds absurdly good right now.

Made with Miracle Whip, super-sharp cheddar, onions, and maybe some celery. Yum.
jennythereader: (Default)
A tuna melt sounds absurdly good right now.

Made with Miracle Whip, super-sharp cheddar, onions, and maybe some celery. Yum.

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