We had a blast this past weekend, filming and editing our first
'cooking video'. Of course we've both done this sort of thing
before, just not with food. Its an all out Scott Pilgrim, Classic
video game, geek squad sort of deal.
The recipe is for Chilaquiles, something my Mom used to make a lot.
Traditionally the recipes call for eggs, a lot of frying and a
butt load of cheese. (As in so much you'll get a big butt from eating
it all). Its a cross between an enchiladas casserole and nachos...
or a pizza. Lets just say its real tasty and easier than eating out.
My Mom used to make it with tomato sauce and ricotta, I've one up-ed
that and use a home made sauce pumped with garlic and onions and
tofu instead of cheese. You can top it with any of your favorite
vegan cheeses, but I prefer Daiya Cheddar or Pepper Jack!
So, watch the video, have a laugh and share-share-share.
To win we need the most views, so help us get it out there peeps!
Share me!!
Showing posts with label Los Angeles. Show all posts
Showing posts with label Los Angeles. Show all posts
Wednesday, May 18, 2011
Saturday, May 7, 2011
Love Your Ma'ma!
I know this is super last minute, but...
As a very special treat, I'm actually officially filling orders
for Mother's Day boxes in Los Angeles. If you're interested in
some taste vegan treats and forgot to grab something-- I've got your
back with...
Cake Donuts! : $12 a box - A pack of 6 classic cake donuts, 2 in each flavor:
Vanilla-Lemon
Cinnamon Sugar
and Original Sprinkle
Breakfast Scone Box: $12 a box - Features 4 delightful types of scones:
Orange-Cranberry
Green Tea
Ginger-Lemon
and Savory Sage
Fairy Cakes: $4 for each miniature cake
Raspberry with White Cake
Mango with White Cake
and Chocolate Creme
Order Now while you still can by emailing me misskitchenwitch(at)gmail(dot)com
As a very special treat, I'm actually officially filling orders
for Mother's Day boxes in Los Angeles. If you're interested in
some taste vegan treats and forgot to grab something-- I've got your
back with...
Cake Donuts! : $12 a box - A pack of 6 classic cake donuts, 2 in each flavor:
Vanilla-Lemon
Cinnamon Sugar
and Original Sprinkle
Breakfast Scone Box: $12 a box - Features 4 delightful types of scones:
Orange-Cranberry
Green Tea
Ginger-Lemon
and Savory Sage
Fairy Cakes: $4 for each miniature cake
Raspberry with White Cake
Mango with White Cake
and Chocolate Creme
Order Now while you still can by emailing me misskitchenwitch(at)gmail(dot)com
Tuesday, March 8, 2011
Launch Party Prep, Mochi and Memories: Kushi Dango Recipe
Huzzah! Am I ever glad to be back on my broomstick!
It took too long, but I am over my illness and the doctors set me right.
I am most pleased to actually be able to enjoy cooking and food again.
Not sure who is happier though, me or Monkey-man! He was eating the
bland, simple foods right along side me. I couldn’t stomach much and
he was sweet to not make me feel left out of something exciting. But I
don’t think he could stand eating beans on toast much longer either!
So I am back and getting ready for the Compassion Over Killing
Los Angles Office Launch Party! It is going to be amazing! There is
going to be tons of great people, food, and a darn good time for all!
You can check out the event on Facebook or get your tickets here!
One of the product donors, Eco-Vegan, is donating some amazing
veggie meat for the party-- and I have the honor of dressing and
cooking it up for the party-goers!
Tomorrow I’ll show you the awesome samples they sent me to test out
the recipes for the party.
Because of the party, I’ve been working on some of the menu items.
One of which will be Mango Mochi! Not a lot of people may be very
familiar with mochi and I am a huge exception to that rule.
Mochi has become a little better known lately, but is pretty unusual.
Mochi is a Japanese sweet made from pounded sweet, sticky rice.
Depending on the occasion, it will be served plain, flavored, colored
with barley or beans, wrapped in pickled leaves (sakura-mochi),
filled with sweet bean paste (an-mochi), baked, served on sticks,
the list goes on and on.
I chose this dish for a number of reasons... first my menu is
Thai-Japanese fusion. A traditional Thai dessert is a steamed,
layered, sweet rice cake that is very similar to a plain Japanese mochi.
Second, I wanted to choose something that would be easy to eat,
pick up, and would be soy and gluten-free for those with allergies.
But most of all, I have very fond memories of mochi and I’d love to
share them at such special occasion...
I took Japanese language courses for many many years growing up
and became entranced with many of the cultural traditions. Wish I was
still fluent, I was as a teenager. Not like riding a bike though.
Watching anime as a kid I loved watching the characters munching on
the sticky treats. Of course the American producers would change the
dialogue and call mochi donuts instead to match US interests.
But I also grew up in a very heavy asian community in So Cal,
so many of the shops nearby offered fresh mochi!
Also, when I was growing up my parents were very into watching
Sumo. I know this may sound very weird to you, but its true. It is
not a bunch of fat guys bumping bellies like many Americans believe.
It rich in cultural traditions (many of which are dying) and extremely
cool to watch. Whenever they got the chance, my parents would take us
to actual tournaments. Instead of hotdogs and peanuts, you’d find red
bean cakes, mochi and Sapporo!
Well, I didn’t drink beer, but I certainly enjoyed the sweets and
maybe some green tea soymilk or red bean ice cream!
Skip to my teen years- Hilo, Hawaii. The communities in Hawaii
emerged from a plantation culture, a conglomeration of Japanese,
Chinese, Filipino, Portuguese, Thai and so on. As such many of the
traditions are seen in the local faire. You see a lot of sushi, char sui,
and yes mochi. Hawaiian mochi is often baked instead of steamed
(oh gods, or worse microwaved) and made with condensed milk or
butter. This yields more of a chewy cake instead of a plush bun.
But there are traditionalists, and my favorite was Two Ladies in Hilo
who would make the Strawberry-An Mochi, read bean filled, and even
Taro. But my favorite was the Momo-Mochi-- (Momo= Peach)
Peach and white bean filled. PEACH LOVE!
(To find more vegan Hawaiian Recipes, check out my vegan-hawaii series)
It is from the Hawaiian fusion flavor that I pulled out some wicked
mango mochi. I'll be posting some pictures as I go along and certainly
of the party, but here is something in the meantime. These we would
get at sumo tournaments and anime expos. Plus, something you can
depend on being vegan. FYI, many of the prepackaged versions do have
MSG in the sauce. Find it fresh! If you live in LA, you can get it in
Little Tokyo.
Easy, delicious and not as sweet as your usual mochi cake these are
great for parties or just a snack. Careful, they are addictive!
Kushi Dango
Mochi:
1 1/3 cup rice flour
3/4 boiling water
Mitarashi Sauce:
1/3 cup water
1/4 cup sugar
2 tbsp soy sauce
2 tsp potato starch + 1 tbsp water
You can use mochiko (sweet rice flour), they will just be a bit
stickier and chewier. Joshinko, plain rice flour is made from long
grain rice and not as glutinous as the short grain mochiko. Don’t try
to use western style rice flour-- the stuff you’d find in the gluten-free
zone of American and western markets-- it is not the same as Japanese
or other Asian rice flours.
I used party picks here, but traditionally they are grilled on skewers
(3 on each).
Pour the hot water over the rice flour and stir with a wooden spoon or
paddle. Once it has cooled enough to handle, knead in the bowl with a
little extra rice flour. It is more folding over and over to make sure
there are no lumps, not exactly like you’d knead bread dough.
Next pull off little scoops and roll them in between your palms to form
smooth balls. They should be around 3/4 inch in diameter or about the
size of a walnut in it’s shell.
Place into a lightly greased steamer with some room in between. They
will expand and stick together, so give them some space if you can.
Steam the rice balls on high for 10-15 minutes. Scoop them out and
push on to damp skewers. They will be very sticky.
While your pan is heating, start the sauce by bringing the water, sugar
and soy sauce to a boil. Add the potato starch mixed in water and stir
til thickened. Keep on low.
Place the skewered mochi on a hot, non-stick pan and grill each side
until a golden brown. Brush with the mitarashi sauce and serve
immediately. If you used a joshinko rice flour they will last longer,
if you used mochiko they will get denser the longer you wait.
It took too long, but I am over my illness and the doctors set me right.
I am most pleased to actually be able to enjoy cooking and food again.
Not sure who is happier though, me or Monkey-man! He was eating the
bland, simple foods right along side me. I couldn’t stomach much and
he was sweet to not make me feel left out of something exciting. But I
don’t think he could stand eating beans on toast much longer either!
So I am back and getting ready for the Compassion Over Killing
Los Angles Office Launch Party! It is going to be amazing! There is
going to be tons of great people, food, and a darn good time for all!
You can check out the event on Facebook or get your tickets here!
One of the product donors, Eco-Vegan, is donating some amazing
veggie meat for the party-- and I have the honor of dressing and
cooking it up for the party-goers!
Tomorrow I’ll show you the awesome samples they sent me to test out
the recipes for the party.
Because of the party, I’ve been working on some of the menu items.
One of which will be Mango Mochi! Not a lot of people may be very
familiar with mochi and I am a huge exception to that rule.
Mochi has become a little better known lately, but is pretty unusual.
Mochi is a Japanese sweet made from pounded sweet, sticky rice.
Depending on the occasion, it will be served plain, flavored, colored
with barley or beans, wrapped in pickled leaves (sakura-mochi),
filled with sweet bean paste (an-mochi), baked, served on sticks,
the list goes on and on.
I chose this dish for a number of reasons... first my menu is
Thai-Japanese fusion. A traditional Thai dessert is a steamed,
layered, sweet rice cake that is very similar to a plain Japanese mochi.
Second, I wanted to choose something that would be easy to eat,
pick up, and would be soy and gluten-free for those with allergies.
But most of all, I have very fond memories of mochi and I’d love to
share them at such special occasion...
I took Japanese language courses for many many years growing up
and became entranced with many of the cultural traditions. Wish I was
still fluent, I was as a teenager. Not like riding a bike though.
Watching anime as a kid I loved watching the characters munching on
the sticky treats. Of course the American producers would change the
dialogue and call mochi donuts instead to match US interests.
But I also grew up in a very heavy asian community in So Cal,
so many of the shops nearby offered fresh mochi!
Also, when I was growing up my parents were very into watching
Sumo. I know this may sound very weird to you, but its true. It is
not a bunch of fat guys bumping bellies like many Americans believe.
It rich in cultural traditions (many of which are dying) and extremely
cool to watch. Whenever they got the chance, my parents would take us
to actual tournaments. Instead of hotdogs and peanuts, you’d find red
bean cakes, mochi and Sapporo!
Well, I didn’t drink beer, but I certainly enjoyed the sweets and
maybe some green tea soymilk or red bean ice cream!
Skip to my teen years- Hilo, Hawaii. The communities in Hawaii
emerged from a plantation culture, a conglomeration of Japanese,
Chinese, Filipino, Portuguese, Thai and so on. As such many of the
traditions are seen in the local faire. You see a lot of sushi, char sui,
and yes mochi. Hawaiian mochi is often baked instead of steamed
(oh gods, or worse microwaved) and made with condensed milk or
butter. This yields more of a chewy cake instead of a plush bun.
But there are traditionalists, and my favorite was Two Ladies in Hilo
who would make the Strawberry-An Mochi, read bean filled, and even
Taro. But my favorite was the Momo-Mochi-- (Momo= Peach)
Peach and white bean filled. PEACH LOVE!
(To find more vegan Hawaiian Recipes, check out my vegan-hawaii series)
It is from the Hawaiian fusion flavor that I pulled out some wicked
mango mochi. I'll be posting some pictures as I go along and certainly
of the party, but here is something in the meantime. These we would
get at sumo tournaments and anime expos. Plus, something you can
depend on being vegan. FYI, many of the prepackaged versions do have
MSG in the sauce. Find it fresh! If you live in LA, you can get it in
Little Tokyo.
Easy, delicious and not as sweet as your usual mochi cake these are
great for parties or just a snack. Careful, they are addictive!
Kushi Dango
Mochi:
1 1/3 cup rice flour
3/4 boiling water
Mitarashi Sauce:
1/3 cup water
1/4 cup sugar
2 tbsp soy sauce
2 tsp potato starch + 1 tbsp water
You can use mochiko (sweet rice flour), they will just be a bit
stickier and chewier. Joshinko, plain rice flour is made from long
grain rice and not as glutinous as the short grain mochiko. Don’t try
to use western style rice flour-- the stuff you’d find in the gluten-free
zone of American and western markets-- it is not the same as Japanese
or other Asian rice flours.
I used party picks here, but traditionally they are grilled on skewers
(3 on each).
Pour the hot water over the rice flour and stir with a wooden spoon or
paddle. Once it has cooled enough to handle, knead in the bowl with a
little extra rice flour. It is more folding over and over to make sure
there are no lumps, not exactly like you’d knead bread dough.
Next pull off little scoops and roll them in between your palms to form
smooth balls. They should be around 3/4 inch in diameter or about the
size of a walnut in it’s shell.
Place into a lightly greased steamer with some room in between. They
will expand and stick together, so give them some space if you can.
Steam the rice balls on high for 10-15 minutes. Scoop them out and
push on to damp skewers. They will be very sticky.
While your pan is heating, start the sauce by bringing the water, sugar
and soy sauce to a boil. Add the potato starch mixed in water and stir
til thickened. Keep on low.
Place the skewered mochi on a hot, non-stick pan and grill each side
until a golden brown. Brush with the mitarashi sauce and serve
immediately. If you used a joshinko rice flour they will last longer,
if you used mochiko they will get denser the longer you wait.
Sunday, December 12, 2010
Holiday Cooking Demo, Thanks to COK
I thought you all might like to see the results and deliciousness of
the COK Holiday Cooking Demonstration that I did recently.
I am certainly rushing to get ready for Yule and Christmas.
Lots of last minute shopping, sewing, and planning.
I'm going to start my treat making soon, so stay tuned for a
seriously sweet cookie serious that will help you all (hopefully)
hit the ground running if you're gifting, hosting, or just looking
for a new and tasty way to celebrate.
Without further ado, here is a quick snapshot of the fun we had!
our 'stage'
our set-up
laying out some chocolate-orange truffles with cranberries
Our center dish, Pumpkin Risotto
Savory Marmite Twists
Our lovely spread: Savory twists, stuffed dates, Citrus Twisted
Cranberry Sauce, Sauteed Brussels Sprouts with Caramelized Onions,
Pumpkin Risotto, Crispy Seitan, and chocolate truffles~
All Vegan of course!
If you want to see the whole album, check it out on my facebook
fan page: www.facebook.com/pages/Miss-Kitchen-Witch
We hope to do this again in the future for other holiday celebrations.
In the meantime, I'm gonna go do some sit-ups for all the cookies
I'm going to be making!
the COK Holiday Cooking Demonstration that I did recently.
I am certainly rushing to get ready for Yule and Christmas.
Lots of last minute shopping, sewing, and planning.
I'm going to start my treat making soon, so stay tuned for a
seriously sweet cookie serious that will help you all (hopefully)
hit the ground running if you're gifting, hosting, or just looking
for a new and tasty way to celebrate.
Without further ado, here is a quick snapshot of the fun we had!
our 'stage'
our set-up
laying out some chocolate-orange truffles with cranberries
Our center dish, Pumpkin Risotto
Savory Marmite Twists
Our lovely spread: Savory twists, stuffed dates, Citrus Twisted
Cranberry Sauce, Sauteed Brussels Sprouts with Caramelized Onions,
Pumpkin Risotto, Crispy Seitan, and chocolate truffles~
All Vegan of course!
If you want to see the whole album, check it out on my facebook
fan page: www.facebook.com/pages/Miss-Kitchen-Witch
We hope to do this again in the future for other holiday celebrations.
In the meantime, I'm gonna go do some sit-ups for all the cookies
I'm going to be making!
Monday, November 29, 2010
Holiday Cooking Demonstration with Compassion Over Killing
For all you that live in LA or will be here this Saturday (the 4th)
I will be doing a Holiday Feast Cooking Demonstration for
Compassion Over Killing.
This demo will help those who are already great vegan cooks,
beginners or those who are interested in veganism or just a healthy
holiday. I will show you how to make two appetizers, two side dishes,
one main dish and one dessert including a Pumpkin Risotto with
Seitan and Wintry Chocolate Truffles!
This demo is really affordable compared to others out in this area--
The $20 admission fee includes the cooking demo, food samples,
and a goody bag containing recipes, COK note cards, coupons, and
product samples. Plus, all the proceeds benefit COK!
Buy your tickets today!
The demo goes from 12-2 and you will have a chance to mingle,
throw some questions at me, and enjoy the wonderful spread you
see made.
It is located at Arjay Plaza 23211 Hawthorne Blvd., 3rd Floor Ste 200
in Torrance on the corner of Hawthorne and Lomita.
***
Compassion Over Killing is a nonprofit animal protection organization
based in Washington, D.C. Since 1995, COK has worked to end the
abuse of animals in agriculture and encourage vegetarian eating
as a way to build a kinder world for all of us, both human and nonhuman.
***
I will be doing a Holiday Feast Cooking Demonstration for
Compassion Over Killing.
This demo will help those who are already great vegan cooks,
beginners or those who are interested in veganism or just a healthy
holiday. I will show you how to make two appetizers, two side dishes,
one main dish and one dessert including a Pumpkin Risotto with
Seitan and Wintry Chocolate Truffles!
This demo is really affordable compared to others out in this area--
The $20 admission fee includes the cooking demo, food samples,
and a goody bag containing recipes, COK note cards, coupons, and
product samples. Plus, all the proceeds benefit COK!
Buy your tickets today!
The demo goes from 12-2 and you will have a chance to mingle,
throw some questions at me, and enjoy the wonderful spread you
see made.
It is located at Arjay Plaza 23211 Hawthorne Blvd., 3rd Floor Ste 200
in Torrance on the corner of Hawthorne and Lomita.
***
Compassion Over Killing is a nonprofit animal protection organization
based in Washington, D.C. Since 1995, COK has worked to end the
abuse of animals in agriculture and encourage vegetarian eating
as a way to build a kinder world for all of us, both human and nonhuman.
***
Friday, October 1, 2010
Miss Kitchen Witch at Animal Acres
Recently I did some catering for Compassion Over Killing's Vegan
School Outreach at Animal Acres in Acton. It was my first trip up
there, so I was excited to meet all the beautiful animals and explore
the facilities. It is about 45 minutes to an hour up out of Los Angeles.
I was a bit beat after cooking the whole night and morning before
we left. I also forgot how hot and dry it is up there. I haven't been up
that way since I was a teenie-bopper. Thank goodness it wasn't too
hot, it was just a perfect day to get outside and meet some rescued
farmed animals.
We started off on the tour and got to interact with the cows, bulls,
and donkeys. But we quickly had to get back and set the food up.
We did sneak a quick peek at the piggies that were passed out in
their cool hay.
I think this was Harley
He likes to nibble when he thinks you have treats
Honkey Tonk the sweetie pie
Bruno
Mr. Ed
tired piggies
prepping the watermelon
a little bit of everything
We made two types of Pinwheel Pizzas (Red sauce and tofurky and
Pesto), Roasted Potatoes, Spaghetti Squash Parm. with tomatoes
and basil, Italian style GreenBeans, and Traditional Italian
Chocolate Cream Cake. Everything was vegan and cruelty-free
Everyone digging in
Even the chickens want some
After the food we went and got to spend some quality time with
all the goaty-goats and sheep. I love goats, they are so blunt
and happy. No non-sense friends.
"ummm excuse me, pet me instead"
"no seriously, pet me instead!"
Sundance really liked getting scratchums
Almost as much as Cassidy
lil Squirt
Mike handing out the watermelon rinds as treats
We then went over and visited with the chickens and Turkeys
who all just wandered where ever they pleased. Unfortunately
we didn't get to see the ducks, geese or Emus. Next time!
We had such a blast and all the food went over really well.
I can't wait to come back and cook for everyone again!
These animals can live out their lives in peace and happiness,
unlike their captive counterparts who are caged away and tortured
until they are no longer productive by industry standards or fat
enough to be brutally murdered for vile consumption. It gives me
hope when I see wonderful places like this, protecting and rescuing
these beautiful and innocent souls from the horror and suffering
that is our food system.
School Outreach at Animal Acres in Acton. It was my first trip up
there, so I was excited to meet all the beautiful animals and explore
the facilities. It is about 45 minutes to an hour up out of Los Angeles.
I was a bit beat after cooking the whole night and morning before
we left. I also forgot how hot and dry it is up there. I haven't been up
that way since I was a teenie-bopper. Thank goodness it wasn't too
hot, it was just a perfect day to get outside and meet some rescued
farmed animals.
We started off on the tour and got to interact with the cows, bulls,
and donkeys. But we quickly had to get back and set the food up.
We did sneak a quick peek at the piggies that were passed out in
their cool hay.
I think this was Harley
He likes to nibble when he thinks you have treats
Honkey Tonk the sweetie pie
Bruno
Mr. Ed
tired piggies
prepping the watermelon
a little bit of everything
We made two types of Pinwheel Pizzas (Red sauce and tofurky and
Pesto), Roasted Potatoes, Spaghetti Squash Parm. with tomatoes
and basil, Italian style GreenBeans, and Traditional Italian
Chocolate Cream Cake. Everything was vegan and cruelty-free
Everyone digging in
Even the chickens want some
After the food we went and got to spend some quality time with
all the goaty-goats and sheep. I love goats, they are so blunt
and happy. No non-sense friends.
"ummm excuse me, pet me instead"
"no seriously, pet me instead!"
Sundance really liked getting scratchums
Almost as much as Cassidy
lil Squirt
Mike handing out the watermelon rinds as treats
We then went over and visited with the chickens and Turkeys
who all just wandered where ever they pleased. Unfortunately
we didn't get to see the ducks, geese or Emus. Next time!
We had such a blast and all the food went over really well.
I can't wait to come back and cook for everyone again!
These animals can live out their lives in peace and happiness,
unlike their captive counterparts who are caged away and tortured
until they are no longer productive by industry standards or fat
enough to be brutally murdered for vile consumption. It gives me
hope when I see wonderful places like this, protecting and rescuing
these beautiful and innocent souls from the horror and suffering
that is our food system.
Saturday, June 19, 2010
Bold Native at TreePeople
Last night we hit up one of our last few vegan events before I leave
town for a little while. I'd been looking forward to this event for
a while and it was briefly threatened when it looked like Monkey-man's
car might give out. But all was well and we traversed up to Clearwater
Canyon to the TreePeople amphitheater to watch the screening of
Bold Native.
An amazing film, I highly recommend it to anyone that gets a chance to
see it. Check out the website because I know they have screenings
coming up in Portland and Seattle.
It was a beautiful mesh of documentary film bits, drama, humor all
played out on the foundation of a well written story.
The editing style was more of a modern fast cut style, influence by the
fake-reality-tv-like shows (The Office). It was very powerful
and presented many different aspects of the animal rights movement
and the underlying principles, but focused mainly on the Animal
Liberation Front. It was moving, informative, and poignant.
The space was awesome too, even the blow up screen! It was filled
up pretty early. Awesome people, awesome weather, awesome space,
awesome show!
I really want to see if I can pull some strings to get a showing
in Hawaii if I'm there at the end of the year.
The audience in awe during the film...
Here is the cast and film makers during the Q&A that followed the film,
headed by director Denis Henry Hennelly.
Just a quick mention too...
The frankenstand was there selling vegan hot dogs and sausages!
It was our first encounter with the vegan hot dog cart (finally!)
I got the witch, a tofurky beer brat...
He got the wolf, which was a chipotle dog.
You can't see it though because he smothered it with toppings.
I think it looked like a little face.
town for a little while. I'd been looking forward to this event for
a while and it was briefly threatened when it looked like Monkey-man's
car might give out. But all was well and we traversed up to Clearwater
Canyon to the TreePeople amphitheater to watch the screening of
Bold Native.
An amazing film, I highly recommend it to anyone that gets a chance to
see it. Check out the website because I know they have screenings
coming up in Portland and Seattle.
It was a beautiful mesh of documentary film bits, drama, humor all
played out on the foundation of a well written story.
The editing style was more of a modern fast cut style, influence by the
fake-reality-tv-like shows (The Office). It was very powerful
and presented many different aspects of the animal rights movement
and the underlying principles, but focused mainly on the Animal
Liberation Front. It was moving, informative, and poignant.
The space was awesome too, even the blow up screen! It was filled
up pretty early. Awesome people, awesome weather, awesome space,
awesome show!
I really want to see if I can pull some strings to get a showing
in Hawaii if I'm there at the end of the year.
The audience in awe during the film...
Here is the cast and film makers during the Q&A that followed the film,
headed by director Denis Henry Hennelly.
Just a quick mention too...
The frankenstand was there selling vegan hot dogs and sausages!
It was our first encounter with the vegan hot dog cart (finally!)
I got the witch, a tofurky beer brat...
He got the wolf, which was a chipotle dog.
You can't see it though because he smothered it with toppings.
I think it looked like a little face.
Thursday, April 29, 2010
Full Moon Celebration
It started when I got the cutest kiss ever from a funny guy I met in
class. After a movie, some fries and a milkshake, he smacks me one
under a huge Hawaiian Full Moon. He kissed me so hard I thought he
might have been dared to do it, but it still left me grinning like a
Cheshire cat.
Two years, hundreds of emails, tearful skypes, a year in separate
countries, barrels full of delicious food and books of sickeningly
sweet dialogue later... We spent the Full Moon celebrating love,
happiness, and life in nature. We don't measure our time together by
days or numbers, we know by cycles of the moon.
We drove to Bonelli Park by my house to throw ourselves a little party
for two (not counting the ducks). The park is over in Via Verde by
Puddingstone reservoir. You would never know you were surrounded by
suburbia. For the picnic I made blackberry scones and he made
some vegan brie from The Uncheese Cookbook.
Black Berry Scones
We had ourselves a quiet little picnic, so quiet he almost fell
asleep! It was pretty cold, the wind caught the moisture off the
reservoir and chilled us like popsicles.
To warm up we went on a brisk hike and got some nice views. I
found a plastic bag at the head of the trail, so we picked up
trash the whole way. Doesn't sound to fun, but it feels so rewarding
and gets strangely addicting after a while. By the time we got
back, the bag was bursting with rubbish. I can't believe how
horrible people are like that.
The park itself is quiet large with a few different sections.
There is even a sanded beach area where you can swim in the
summer and probably half a dozen different playgrounds in the
picnic area. We played around and toured the whole park, but
it was cold so we retreated home when the sun was no longer
keeping us warm.
That night we did our usual ritual of awesome dinner and a movie.
I am so blessed that we both can take such pleasure in the
simple things in life. We don't need expensive dinners or trips
to the movie theater. I don't need hothouse roses or silly
jewelry to know I'm loved. But even in this short time that I've
been with my guy, I feel like I've known him forever. We can make
the best day out of nothing at all and I can't think of a better
way to live or ever being happier with another being.
Subscribe to:
Posts (Atom)
