Master Sweet Dough: bonappetit.com

17 Apr

Master Sweet Dough: bonappetit.com.

Garlic, Oregano, and Lemon Vinaigrette: bonappetit.com

17 Apr

Garlic, Oregano, and Lemon Vinaigrette: bonappetit.com.

Dressed to Impress: Four D.I.Y. Salad Dressings to Try This Spring: bonappetit.com

17 Apr

Dressed to Impress: Four D.I.Y. Salad Dressings to Try This Spring: bonappetit.com.

Signature Pretzel Bread

11 Mar

Signature Pretzel Bread.

Black Womans Journey to Vegetarianism

5 Mar

SO now i am a vegetarian…

***before i get started i would like to make an announcement that i dislike all forms of labeling. I don’t really know what i should be called, label or categorized as other than me***

So anyway as i was saying i am a vegetarian that will eat fish occasionally, eggs when i want, and has a cheese addiction that i am truly going to break.

Y am i making a post in reference to this, when i search this world-wide web, i cant find any personal plights or journey from black women or men on their journey from meat to no meat, i am sure there are people but i cant find them so i decided hey i am going to write my trials and tribulations down for people to criticize, laugh at, and relate to.

Y do i have to separate by my skin color? because i am a black woman and it is relevent. culturally i have been raised from soul food, kool aid, a good ice-cold Pepsi, and great fried chicken. I can COOK. i mean any and everything and make you come back for more, but as a Goddess, mother, sister, and wife, i decided two years ago that my unhealthy eating had made my stomach protruding, forgetful, tired, angry, acne, horrible cramps, fibroid and a host of other problems.

I tried for two years to change my eating lifestyle. Vanity was not my motivation, i wanted it to be but my will power was like some people like fat out shape women LOL but some do like “thick, but you really are overweight and unhealthy women.” That did nothing for me in the form of changing my ways. Then i determined well i can do it for spiritual reasons. bring out my true goddess, cant meditate or focus or open my third eye with this poison running through my veins. Still i could not break this addiction.

Eventually, and i believe everything is a process, it was time i began reading this book: Sistah Vegan by A Breeze Harper

This book made sense to me, it stopped me cold turkey when it came to eating meat. This might not touch you in the ways it touched me but this is MY story MY testimony.

What i will post, are my short comings, recipes, information that i find interesting or helpful, my gripes, my complaints and what i am feeling at the time.

I will post my unusual crazy topics or things i find interesting.

Words on my recipes, there are still old recipes i have listed on this blog before i transitioned, so don’t  get all high and mighty on me about the ones that have meat.

Fly

Famous Barr French Onion Soup

3 Mar

Famous Barr’s French Onion Soup Recipe #607
One of St. Louis’s favorite soup recipes was recently printed in the Post-Dispatch. I remember going to St. Louis when I was young and my family going into the department store’s restaurant for this famous soup. Enjoy! Famous-Barr’s French Onion Soup
by Bill Hilbrich

4½ hours | 40 min prep

SERVES 16 , 4 quarts

5 lbs onions, unpeeled
1/2 cup butter (1 stick)
1 1/2 teaspoons black pepper, freshly ground
2 tablespoons paprika
1 bay leaf
7 (16 ounce) cans beef broth, divided (recommended Swanson’s)
1 cup dry white wine (optional)
3/4 cup all-purpose flour or instant flour (such as Wondra)
caramel coloring (optional) or Kitchen Bouquet (optional)
2 teaspoons salt
French baguette (optional)
swiss cheese (optional) or gruyere cheese (optional)

Peel onions and slice 1/8 inch thick, preferably in a food processor.
Melt butter in a 6-quart (or larger) stockpot. Add onions; cook, uncovered, over low heat for 1 1/2 hours, stirring occasionally.
(The long cooking time makes the onions mellow and sweet.) Stir in pepper, paprika and bay leaf; saute over low heat 10 minutes more, stirring frequently.
Pour in 6 cans broth and wine. Increase heat and bring to a boil.
Dissolve flour in remaining 1 can broth.
Stir into boiling soup.
Reduce heat and simmer slowly for 2 hours.
Adjust color to a rich brown with caramel coloring, season with salt. Refrigerate overnight. To serve, heat soup in microwave or on stove top.
If desired, pour into ovenproof crocks or bowls.
Top with a slice of bread and a sprinkling of grated cheese. Heat under the broiler until cheese melts and bubbles, about 5 minutes.
Leftover soup can be frozen.

Chakra Chart

3 Mar
Chakra
Root
Spleen
Solar Plexus
Heart
Throat
Brow
Crown
Location
Coccyx
Perineum
Lower Abdomen
Solar Plexus
Stomach
Centre of Chest
Throat
Forehead
Top of Head
Colour
Red
Orange
Yellow
Green
Blue
Indigo
Violet
Psychological
Functions
Survival, Vitality, Reality, Grounding, Security, Support, Stability, Sexuality, Individuality, Courage, Impulsiveness
Feelings, Emotions, Intimacy, Procreation, Polarity, Sensuality, Confidence, Sociability, Freedom, Movement
Personal Power, Will, Knowledge, Wit, Laughter, Mental Clarity, Humor, Optimism, Self-Control, Curiosity, Awareness
Relationships, Love, Acceptance, Self-Control, Compassion, Guilt, Forgiveness, Harmony, Peace, Renewal, Growth
Communication, Wisdom, Speech, Trust, Creative Expression, Planning, Spatial, Organization, Caution
Intuition, Invention, Psychic Abilities, Self Realization, Perception, Release, Understanding, Memory, Fearlessness
Knowingness, Wisdom, Inspiration, Charisma, Awareness, Higher Self, Meditation, Self Sacrificing, Visionary
Emotions
Passions
Emotions, Desires
Purpose, Sunshine
Balance, Love
Expansion, Healing
Imagination, Intuition
Bliss, Spirituality
Glands
Adrenals
Gonads
Pancreas
Thymus
Thyroid
Pituitary
Pineal
Associated
Body Parts
Spine (Chi, Life Force) Legs, Feet, Bones, Teeth, Large Intestines, Prostate, Bladder, Blood, Circulation, Tailbone
Ovaries, Testes, Womb, Kidneys, Urinary Tract, Skin, Spleen, Gallbladder, Recharges Etheric Body/Aura
Digestion, Liver, Stomach, Diaphragm, Nervous System, Pancreas Metabolism, Small Intestines
Lungs, Heart, Bronchia,Thymus Gland, Arms, Hands, Respiratory, Hypertension, Muscles
Throat, Vocal System, Mouth, Jaw, Parathyroid, Tongue, Neck, Shoulders, Lymphs (Perspiration), Atlas, Menstrual Cycle
Eyes, Nose, Ears, Sinuses, Cerebellum, Pineal, Forebrain, Autonomic Nervous System, Heals Etheric Body/Aura
Upper brain, Cerebral Cortex, Cerebrum, Pituitary, Central Nervous System, Hair Growth, Top of Head
Physical
Disfunction
Anemia, Fatigue, Obesity, Anus, Rectum (hemorrhoids), Constipation, Colds, Body Temperature, Bladder Infection, Rebuilds Blood Cells & Haemoglobin, Sciatic, Numbness, Leukemia
Impotence, Frigidity, Ovaries, Uterine Problems, Candida, Eating Disorders, Drug Use, Depression, Alcoholism, Polarity Imbalances, Gout, Allergies, Asthma (Oxygen Deficiencies)
Ulcers, Diabetes, Hepatitis, Hypoglycemia, Blood Sugar Disorders, Constipation, Nervousness, Timidity, Addictions to Stimulants, Parasites & Worms, Toxicity, Jaundice, Poor Memory
High Blood Pressure, Passiveness, Lethargy, Asthma, Immune System, Breathing Difficulties, Pneumonia, Emphysema, Cell Growth, Muscle Tension, Heart Problems, Chest Pain
Thyroid, Flu, Fevers, Blisters, Infections, Herpes, Itching, Sores, Tonsillitis, Toothaches, OCD, Speech Disorders, TMJ, Hyperactivity, Melancholy, Hormonal Problems, Swelling, Hiccups, PMS, Mood Swings
Blindness, Vision, Headaches, Migraines, Earaches, Nightmares, Sleep Disorders,Fear, Manic Depression, Anxiety, Schizophrenia, Paranoia, Equilibrium Imbalances
Depression, Alienation, Mental Illness, Neuralgia, Confusion, Senility, Veins, Blood Vessels, Lymphatic System, Bacteria, Warts, Skin Rashes, Eczema
25 Feb

West of Persia

Sometimes the best recipes are the simplest. Here’s a recipe my dad shared with me verbally on a recent visit. It was inspired, in part, by the eggplants then growing in the family garden.

Our conversation went something  like this:

Dad: “You know what you can do with this eggplant? Take a whole eggplant and roast it in  the oven.”

Me: “Do you have to poke holes in it? You know, to let the steam escape?”

Dad: “No, just let it roast really well until it starts to cave in on itself. You might have to turn it over once.

Then cook some onions in a pan on the stove for a few minutes. Then you add in some garlic. . .”

Me: “Do you add any spices to the onions and garlic?”

Dad: “No, just salt and pepper. Anyways, you cook the onions and garlic until they’re soft…

View original post 279 more words

Fruit Mocktail | MyDailyMoment

3 Feb

 

Fruit Mocktail | MyDailyMoment.

Ingredients
3 oz. pineapple juice 1 1/2 oz. orange juice 1 oz. cranberry juice 1 dash grenadine

Mix all ingredients and stir to combine. Serve over ice and garnish with a cherry or orange slice if you wish.

 
Ready in 5 min
 

Carmel Cake

31 Jan

Cake:

2 cups plus 2 tablespoons sifted cake flour (not self-rising; sift before measuring)

1 teaspoon baking powder

3/4 teaspoon baking soda

1/2 teaspoon salt

1 stick (4 oz) unsalted butter, softened

1 cup granulated sugar

1 teaspoon pure vanilla extract

2 large eggs, at room temperature 30 minutes

1 cup well-shaken buttermilk

Caramel Glaze:

1 cup heavy cream

1/2 cup packed light brown sugar

1 tablespoon light corn syrup

1 teaspoon pure vanilla extract

Make cake:

Preheat oven to 350°F with rack in middle. Butter an 8-inch square cake pan and line bottom with a square of parchment paper, then butter parchment.

Sift together flour, baking powder, baking soda, and salt.

Beat butter and sugar in a large bowl with an electric mixer at medium speed until pale and fluffy, then beat in vanilla. Add eggs 1 at a time, beating well after each addition. At low speed, beat in buttermilk until just combined (mixture may look curdled). Add flour mixture in 3 batches, mixing until each addition is just incorporated.

Spread batter evenly in cake pan, then rap pan on counter several times to eliminate air bubbles. Bake until golden and a toothpick inserted in center of cake comes out clean, 35 to 40 minutes. Cool in pan on a rack for 10 minutes, then run a knife around edge of pan. Invert onto rack and discard parchment, flip cake so it is right-side up and then cool completely, about 1 hour.

Make glaze:

Bring cream, brown sugar, corn syrup, and a pinch of salt to a boil in a 1 1/2-quart heavy saucepan over medium heat, stirring until sugar has dissolved. Boil until glaze registers 210 to 212°F on thermometer, 12 to 14 minutes, then stir in vanilla.

Put rack with cake in a shallow baking pan and pour hot glaze over top of cake, allowing it to run down sides. Cool until glaze is set, about 30 minutes.