tag:blogger.com,1999:blog-14521434873792298032024-03-13T14:42:16.618-04:00The Daily CoopWhat happens when a girl from Miami and a guy from Chicago move to a 118-year old house in small-town North Carolina and care for our rescued chickens.Poochiehttp://www.blogger.com/profile/08167548594949831865noreply@blogger.comBlogger223125tag:blogger.com,1999:blog-1452143487379229803.post-35671673258026433012016-01-25T15:02:00.002-05:002016-01-25T15:06:19.002-05:00Friends Don't Let Friends: Build Bad Bagels<div class="separator" style="clear: both; text-align: center;">
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These bagels are much beloved in our house. And, while I love a good Everything Bagel and always want to control the topping ratio (MORE!), I tend to not get in there and make them that often. <br />
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It's not like they are difficult. I just am an immediate gratification kind of person and these do take time to rise and a few steps. But when I DO make them, they are great! The recipe is one from Family Fun magazine circa 2004. You never know were a great recipe might pop up.<br />
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Ingredients:<br />
1 1/2 Cups Warm Water <br />
1pkt active dry yeast<br />
4 Tbl Sugar <br />
2 1/2 tsp Salt<br />
3 1/2 - 3 3/4 C Flour<br />
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Prepare the Dough<br />
Pour 1/4 C water into small bowl and sprinkle the yeast over it and stir to dissolve. Let it sit for 5 min.<br />
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Combine remaining 1 1/4 C water, the yeast/water, 3Tbl of sugar and then salt. Add 2C flour and stir by hand until well mixed (about 100 strokes)<br />
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Stir in remaining flour, about 1/4C at a time to make a dough that's firm enough to knead.<br />
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Turn out onto a floured surface and need about 10 min using as much flour as needed to keep the dough from sticking. Dough should be firm, supple and hold the imprint of your hand. <br />
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Transfer to an oiled bowl and coat the surface of the dough. Cover with plastic wrap and lit sit until doubled, about an hour.<br />
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When ready, punch the dough down, turn out onto a floured surface and knead 1 min. Divide dough into 8 equal pieces. Shape into balls, dust with flour and let rest 2 - 3 min.<br />
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Flatten and then make a center hole in each piece. Let sit covered about 10 min.<br />
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While dough is resting fill a larger stockpot with water and 1 Tbl sugar and bring to a boil. Heat over to 400 degrees.<br />
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After the bagels have rested for 10 min, drop in water 2 at a time and boil 30 seconds on each side. Then remove to a clean towel. After a minute transfer to a baking sheet with parchment. When all bagels are done with the boil, you can brush with oil and add toppings or bake.<br />
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Bake 22-25 min until golden.Poochiehttp://www.blogger.com/profile/08167548594949831865noreply@blogger.com0tag:blogger.com,1999:blog-1452143487379229803.post-20043551296913623002015-06-25T19:23:00.002-04:002015-06-25T19:54:01.503-04:00Friends Don't Let Friends: Buy Bad ButterI have to admit that I had two big food "fears" before we went vegan, now nearly 7 years ago.<br />
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And that fear was all around toast.<br />
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As my family can attest, I frigging love toast. And not just toast, really anything warm and bread-y that likes to be slathered in butter and jam... or cinnamon sugar, or agave syrup, or salt, or... well, you get my point. We're talking all kinds of toasted bread, bagels, crumpets, english muffins, scones. Hell, I liked eating untoasted bread with butter and sugar and I've been known to scrape out of the butter container with a bunch of wheat thins.<br />
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I am not proud of this but there you go.<br />
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So, yes, toast (and <a href="http://www.sugarbeanbakery.com/" target="_blank">baking</a> of course) was heavily on my mind. And thank goodness for EarthBalance in all of its varieties. It's great. It tastes great, melts perfectly and works amazingly in all of my baked goods.<br />
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But then there was the palm oil issue and we've been ever increasingly concerned about buying into that. Plus, it's always good to have another option.<br />
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That's why I'm soooo happy to have bought our new favorite cookbook - <a href="http://www.amazon.com/The-Homemade-Vegan-Pantry-Staples/dp/1607746778" target="_blank">The Homemade Vegan Pantry by Miyoko Schinner</a> (of the awesome<a href="http://miyokoskitchen.com/" target="_blank"> Miyoko's Kitchen and her famous cheese</a>s - go buy some now!)<br />
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I've started working my way through her book because everything looks wonderful and easy to make. Most use basic available ingredients (although for the butter I did order the<a href="http://www.amazon.com/Liquid-Lecithin-Fearn-Natural-Foods/dp/B00016QZTS/ref=sr_1_3?ie=UTF8&qid=1435275517&sr=8-3&keywords=liquid+lecithin" target="_blank"> liquid lecithin from Amazon</a>. You don't use a lot so one bottle or two will make a ton of this recipe).<br />
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Making this butter - the Glorious Butterless Butter - literally took me 5 minutes, a measuring cup and the blender. I added the soy milk, coconut oil, canola oil, salt and lecithin to the blender, blended it up and then poured it into a silicone mold we had. A few hours later, it was ready to go!<br />
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I was dying to dig into this but held off until breakfast the next day. After chilling this was a perfect, crumbly butter. Not too salty with a delicious taste cold or melted, which it did perfectly.<br />
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I cannot recommend it enough.<br />
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Although you should just go out and buy this book asap (I know it's going to be a new staple, reached for constantly), here is the butter recipe:<br />
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Glorious Butterless Butter by Miyoko Schinner<br />
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Ingredients:<br />
1 1/2 C melted refined coconut oil<br />
1/2 C non-dairy milk (I used soy for the neutral taste and fat content)<br />
1/4 C canola, grapeseed or light olive oil (I used a fancy canola)<br />
1/2 tsp sea salt<br />
2 tsp liquid lecithin<br />
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Measure this all out, add it to the blender and process at medium speed for about a minute. Pour into any container (silicone is best I think, for popping it out easily) and then chill in the fridge until hard.<br />
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It will keep 3 - 4 weeks or several months in the freezer.<br />
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She also has variations for a cultured butter version, really hard butter for making stuff like puff pastry or croissants, whipped butter or unsalted butter.<br />
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It really is too pretty, right? Gah! I'm in love with it.<br />
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We also made one of her other condiments - homemade ketchup. I did a hickory smoke-maple version but you are going to have to buy to book to get that recipe for yourself!<br />
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<wink></wink><br />
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<br />Poochiehttp://www.blogger.com/profile/08167548594949831865noreply@blogger.com0tag:blogger.com,1999:blog-1452143487379229803.post-54446797484310398282015-05-23T20:26:00.000-04:002015-05-23T20:26:17.446-04:00A Cooking Course with Chef Jason - Plant Restaurant Asheville: Risotto and Wild FoodsOne of our favorite restaurants in the country (if not our top pick thus far world-wide) is <a href="http://plantisfood.com/" target="_blank">Plant in Asheville</a>. I am not kidding when I say the Chef Jason Sellers is a culinary master. His cooking is pure witchcraft and he has to be one of the most innovative chefs around. <br />
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We are so lucky to be within driving distance of his genius and we have often made the 2+ hour drive each way to just have dinner at Plant. We recommend this restaurant to anyone coming anywhere near the Asheville vicinity. It's so good that the first time we ate dinner there, we called at 10am the next morning to see how soon we could get in again. Not kidding.<br />
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So when we read that Plant was going to be doing intimate (5 or so people) cooking classes on Saturdays we quickly jumped online to schedule our sessions. <br />
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And Jason did not disappoint.<br />
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The class was for Risotto and Wild Foods. I love cooking risotto and have <a href="http://dailycoop.blogspot.com/search/label/risotto" target="_blank">posted here a few times</a> about making risotto at home. But I loved the idea of learning from Jason, seeing behind the scenes, asking questions in a small setting and, of course, the lure of what wild foods would be featured was pretty great as well.<br />
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Asheville has a lot of wild foods from mushrooms to greens to herbs - the best foodie culture in the South, I think - so it could have been anything!<br />
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The restaurant is small which makes it perfect to learn and host a group of this size. Jason cooked and spoke right in front of us and made sure we saw every step of the way. His interaction with the 6 of us was continuous and everyone was interested and engaged.<br />
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I was happy to find out that my techniques and philosophies about cooking were something that Jason shared. Pretty validating for an untrained but enthusiastic home "chef"! Plus we share a love of salt varietals, so no one say you can ever have too much salt!<br />
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Jason showed us some restaurant tips and tricks, including how to pre-cook the risotto for finishing later, and created two separate dishes from the base recipe.<br />
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The first risotto was with a nettle pesto (recipe below) and then the addition of crimini and young chicken of the woods mushrooms, topped with sautéed wild watercress.<br />
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The second risotto received the addition of an oven-dried tomato confit and was then topped with an herb and black pepper crusted tofu, which was amazing. It was seriously some of the best tofu ever.<br />
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These dishes were paired with two amazing wines and we left there inspired and eager to try out our new insights at home. I can't speak for the other "students" but I love to make risotto and do a lot, but I usually keep it pretty simple. I think risotto is an amazing dish on it's own. But Jason really inspired us to do more with it, which is the mark of a chef that truly loves to cook.<br />
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Afterwards we headed over to the new location of <a href="https://frenchbroadchocolates.com/" target="_blank">French Broad Chocolate</a> Lounge and capped off our day with a variety of chocolate delights - a slice of the Theros Olive Oil cake, gelato, vegan truffles and rose sipping chocolate.<br />
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It was a beautiful day in Asheville filled with amazing food!<br />
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Recipe for Risotto and Nettle Pesto<br />
(serves 4 - 6)<br />
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Jason mentioned you can make risotto from a number of grains but worked with classic Arborio. He mentioned a more hard to find rice, Vialone Nano, and now I'm eager to find and test that out. He used their own, made in house stock as well.<br />
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Ingredients:<br />
1/4 olive oil (make sure it's not a blend, he used extra virgin)<br />
1 1/2lbs short grain white rice (e.g. Arborio)<br />
2 1/2 oz white onion (1 small), chopped small<br />
3/4 C of wine, room temperature (pinot grigio used)<br />
6 - 8 C stock, kept hot<br />
2 tsp salt, to taste - sea salt or kosher preferred<br />
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Heat the olive oil over medium-high heat in a large heavy bottom pot with a wide base and mouth. Add the rice and stir to coat each grain. Cook for 2 minutes. Add the onion (and 1 grated clove of garlic if preferred) and cook for two minutes until the onions become somewhat translucent. Add the wine and cook until it is mostly absorbed. Begin adding the stock, one ladle (1/2C to 1C) at a time, until the rice is just covered by the liquid. Using a wooden spoon, stir the risotto until the liquid has dropped below the surface of the rice. Continue stirring and adding stock one ladle at a time until the risotto is thick, creamy/starchy, and chewy, and has lost any chalky crunch.<br />
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Add in pesto (or confit, etc.) and serve.<br />
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We learned you can, before all of the stock is added, take the risotto and cool it by putting it spread out on a baking sheet and then storing it overnight, covered in plastic wrap. You can then "finish" it by bringing it up to a heat again and adding in hot stock. This will enable you to prep it somewhat in advance and then only need to cook it about 10 minutes, for a party or dinner, etc.<br />
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Nettle Pesto<br />
(yield 1 1/2 cups)<br />
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Ingredients:<br />
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2/3 C toasted hazelnuts, skins removed, finely chopped<br />
1 C blanched nettles, dried (not dry), roughly chopped<br />
1/2 tsp minced garlic<br />
1/2 bunch flat leaf parsley<br />
zest of one lemon<br />
2 big pinches of salt<br />
3 Tbl olive oil<br />
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Combine the hazelnuts, nettles, garlic, parsley, lemon zest and salt in a small mixing bowl. Add the olive oil and mix with a rubber spatula until uniform. Adjust lemon and salt to taste. <br />
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Tip: the lemon zest will help keep the pesto bright. You can add lemon juice later before serving, to taste.<br />
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<br />Poochiehttp://www.blogger.com/profile/08167548594949831865noreply@blogger.com0tag:blogger.com,1999:blog-1452143487379229803.post-87102181003956854862015-01-21T15:29:00.003-05:002015-01-21T15:36:51.519-05:00Recipe: Twice Baked Potatoes with Chao Cheese from Field RoastWe're total fans of the new Chao non-dairy cheeses from Field Roast.
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<a href="http://4.bp.blogspot.com/-AlZJ7GG2fbk/VMALIkxQBKI/AAAAAAAARsA/kmfkKrN8R60/s1600/ChaoCheeseLG.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-AlZJ7GG2fbk/VMALIkxQBKI/AAAAAAAARsA/kmfkKrN8R60/s1600/ChaoCheeseLG.jpg" height="340" width="640" /></a></div>
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We've had some great sandwiches already but last night took it up a bit by adding them to Twice Baked Potatoes. <br />
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Ingredients:<br />
2 very large russet potatoes, scrubbed, baked, and cooled <br />
¼ cup unsweetened dairy-free milk alternative, plus more as needed<br />
1 tablespoon Earth balance spread<br />
1/4 teaspoon garlic powder<br />
1/2 cup of minced onion (red or sweet)<br />
⅛ teaspoon sea salt or Himalayan pink salt, plus more as needed<br />
¼ teaspoon smoked paprika<br />
Freshly ground pepper, to taste<br />
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Prep:<br />
Take cooled potatoes and slice off the top to make a canoe shape.
Scoop out the insides and combine in a bowl with the other ingredients. Use this to fill the hollowed out potatoes, cover lightly with foil.<br />
Bake at 375 for 20 min on a baking sheet.<br />
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Add slice of Chao on each potato and put under broiler until bubbly but not burnt.Poochiehttp://www.blogger.com/profile/08167548594949831865noreply@blogger.com0tag:blogger.com,1999:blog-1452143487379229803.post-47146893790926439292014-04-05T19:24:00.002-04:002014-04-05T19:47:01.149-04:00Friends Don't Let Friends: Not Have a Trifle or Make Them Miss Gluten<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Today we went to a fabulous event put on by <a href="http://purplepigproject.wordpress.com/" target="_blank">The Purple Pig Project</a>, which raises money to give to animal rescue groups and sanctuaries. It was hosted by a member of the group who always outdoes herself with hospitality and everyone brings amazing, all vegan, dishes to share.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">I decided to get a bit crazy in the kitchen last night and we made a bunch of things to share with the group.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">The first thing I made were my favorite <a href="http://dailycoop.blogspot.com/2010/03/friends-dont-let-friends-miss-out-on.html" target="_blank">Chocolate-Chip Walnut Brownies</a>. I did add in some extra dark cocoa to the cocoa mix and they turned out just as awesome as always. (The recipe is via VegNews May/June 2009, Issue 67 and the link above.)</span><br />
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<a href="http://3.bp.blogspot.com/-NRSZ3xXjmSU/U0CAtdg7xqI/AAAAAAAAQ-U/BckSaY0Qgiw/s1600/Brownies+close.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-NRSZ3xXjmSU/U0CAtdg7xqI/AAAAAAAAQ-U/BckSaY0Qgiw/s1600/Brownies+close.JPG" height="428" width="640" /></a></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">But of course I have to test some new recipes, so I made a gluten-free cornbread (trying to work gluten-free recipes into the repertoire) and a Strawberry-blueberry Vanilla English Trifle.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Yep, they turned out pretty awesome.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">The cornbread recipe is from <a href="http://www.babycakesnyc.com/" target="_blank">Babycakes</a>' first cookbook and is a bit sweet with a soft crumb. It calls for being made in a loaf pan. I haven't tried the more traditional square pan. </span></div>
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<b><u><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Babycakes Gluten-free Cornbread</span></u></b></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Ingredients</span></div>
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<li style="border: 0px; box-sizing: border-box; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2/3 cup rice milk</span></li>
<li style="border: 0px; box-sizing: border-box; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 Tbsp. apple cider vinegar</span></li>
<li style="border: 0px; box-sizing: border-box; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3/4 cup Bob's Red Mill gluten-free all-purpose baking flour</span></li>
<li style="border: 0px; box-sizing: border-box; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 cup cornmeal</span></li>
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<li style="border: 0px; box-sizing: border-box; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 tsp. baking soda</span></li>
<li style="border: 0px; box-sizing: border-box; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 tsp. xanthan gum</span></li>
<li style="border: 0px; box-sizing: border-box; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 tsp. salt</span></li>
<li style="border: 0px; box-sizing: border-box; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 cup coconut oil , plus more for the pan</span></li>
<li style="border: 0px; box-sizing: border-box; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/3 cup agave nectar</span></li>
<li style="border: 0px; box-sizing: border-box; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/3 cup homemade applesauce or store-bought unsweetened unsweetened applesauce</span></li>
<li style="border: 0px; box-sizing: border-box; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 tsp. pure pure vanilla extract</span></li>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Directions</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Preheat the oven to 325°F. Lightly grease a 7x4x3-inch loaf pan with oil. <i>(Note: I did not oil the pan, I lined it with parchment instead.)</i><br style="border: 0px none; box-sizing: border-box; margin: 0px; padding: 0px; vertical-align: baseline;" /><br style="border: 0px none; box-sizing: border-box; margin: 0px; padding: 0px; vertical-align: baseline;" />Pour the rice milk and apple cider vinegar into a small bowl, but do not stir; set aside to develop into "buttermilk." In a medium bowl, whisk together the flour, cornmeal, corn flour, baking powder, baking soda, xanthan gum and salt. Add the oil, agave nectar, applesauce and vanilla to the dry ingredients. Stir the batter until well combined. Pour in the "buttermilk." Mix gently until the ingredients are fully incorporated and a slightly grainy batter is formed.<br style="border: 0px none; box-sizing: border-box; margin: 0px; padding: 0px; vertical-align: baseline;" /><br style="border: 0px none; box-sizing: border-box; margin: 0px; padding: 0px; vertical-align: baseline;" />Pour the batter into the prepared pan. Bake the corn bread on the center rack for 32 minutes, rotating the pan 180 degrees after 20 minutes. The finished corn bread will bounce back slightly when pressed, and a toothpick inserted in the center will come out clean.<br style="border: 0px none; box-sizing: border-box; margin: 0px; padding: 0px; vertical-align: baseline;" /><br style="border: 0px none; box-sizing: border-box; margin: 0px; padding: 0px; vertical-align: baseline;" />Let the corn bread stand in the pan for 20 minutes, then gently run a knife around the edge of the bread. Cover the top of the pan with a cutting board, and invert the loaf onto the board. <i>(This last step is not needed if you line your pan. I just pull it out via the paper.)</i></span></div>
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The English Trifle takes a few more steps as there are several components to it. There's the cake, the whipped cream, pastry cream, lemon curd and the macerated berries. You could leave some of the cream/curd components out but I'd at least do the berries, whipped cream and lemon curd, leaving out the pastry cream if you wish. But all 3 does give you a delicious result. These recipes are from several sources so I will link as possible.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Here are the steps I took - The night before I, I made the following because they all need to cool/chill:</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1. Lemon curd</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2. Pastry creme</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3. Cake - Victoria Sponge</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">The morning of, I :</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1. Macerate the strawberries (save some just chopped to add on top along with blueberries, raspberries, etc., as you wish)</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2. Make the whipped cream</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3. Assemble</span></div>
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<b><u><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Lemon Curd</span></u></b></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">I love lemon curd and have made it a few ways. The version I used here came from <a href="http://veganfeastkitchen.blogspot.com/2008/10/vegan-mofo-quick-and-easy-vegetable.html" target="_blank">Bryanna Clark Grogan via her site - Vegan Feast Kitchen</a>.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Some notes I would make about how I made this is, first I steamed the parsnips after cubing them. This freed me up to do other work. I would have let them drain a bit more than I did. I also, if I'd had the time instead of making this the night before, would have run this through the VitaMix for an even smoother look. I used 3 Meyer lemons and part of a standard lemon for the juice and the zest. It turned out relish.</span></div>
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<b><u><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Pastry Cream</span></u></b></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">This pastry cream will be a great filling for eclairs and more. I just loved it and it was super simple. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">This recipe was also from <a href="http://www.vegsource.com/talk/beginner/messages/146652.html" target="_blank">Bryanna Clark Grogan but it took a bit of sleuthing</a> to track it down, since it seems to not be on her site. I found it on VegSource.com. (not the prettiest site!) and it could not be simpler. I did grind the cashews in my mini-processor before measuring but that's the only modification. It was super easy to do and came together fast and was delicious. </span></div>
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<b><u><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Victoria Sponge Cake</span></u></b></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">I've been wanting to try a recipe from one of my newest acquisitions - <a href="http://www.amazon.com/Ms-Cupcake-Naughtiest-Vegan-Cakes/dp/0224095587/ref=tmm_hrd_title_0?ie=UTF8&qid=1396737857&sr=8-1" target="_blank">Ms. Cupcake: The Naughtiest Vegan Cakes in Town</a>. This cake was so easy and great, I can't wait to make more of her recipes.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">One note: <span style="white-space: pre-wrap;">Unlike its US counterparts, Ms Cupcake’s recipe book uses metric as well as cup measurements. According to Ms Cupcake , if you’re having trouble baking with cups, it could be because you’re doing it wrong. If you’re measuring flour, you have to pour the flour into the cup - not scoop because that compacts the flour and you end up with the wrong amount.</span></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Ingredients</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3 Cups + 2 Tbsp self-rising flour</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 Cup + 3 Tbsp (caster) sugar</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 tsp baking powder</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 2/3 Cups soy or rice milk <i>(I used rice as that's what I had on hand) </i></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2/3 Cup canola oil (or other flavorless oil)</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 Tbsp vanilla extract</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; white-space: pre-wrap;">Grease and flour 2 round 8", 9" or 10" cake tins <i>(Note: I used 10" because I wanted a thinner cake to cut up and layer in the trifle bowl. I also lined the bottom of the pans with parchment.) </i>and pre-heat oven to 350.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; white-space: pre-wrap;">In a large bowl, mix the flour, sugar and baking powder together. Add the milk, oil and vanilla, stirring until just combined. Tap the bowl onto the work surface to stop the rising agents from working too quickly - you'll see any bubbles pop. Pour half the batter into each cake tin and tap the tins on the work surface to pop the bubbles again.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; white-space: pre-wrap;">Bake for about 18 - 20 min or until a toothpick, inserted into the middle of the cake comes out clean. Cool for 10 - 15 minutes in the tins and then transfer to wire racks to cool completely.</span></div>
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<b><u><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="white-space: pre-wrap;">Macerated</span> Berries</span></u></b></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; white-space: pre-wrap;">No real recipe here. I took about 1 1/2 pounds of fresh strawberries, de-hulled them and cut them into quarters and then sprinkled with about 2 - 3 Tbsp of sugar and then the juice of 1 lemon. Stir and let sit in the refrigerator until you are ready to assemble, at least 30 min. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; white-space: pre-wrap;"><b><u>Whipped Cream</u></b></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; white-space: pre-wrap;">I always keep about 2 cans of coconut milk in the refrigerator so I have it on hand for easy whipped cream. Let it sit and don't shake it at all! Scoop the solid coconut fat from the top of the cans of coconut milk into a bowl that has been in the freezer for at least an hour (I also keep my whisk attachment in the freezer too). Do not get any of the liquid into the solids, leave some of the solids in the can if you have to.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; white-space: pre-wrap;">Whisk the solids briefly until it fluffs up and then add powdered sugar and vanilla extract to taste.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; white-space: pre-wrap;">For this trifle, I would use about 4 cans worth of the coconut milk solids to ensure you have enough to cover 3 layers.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; white-space: pre-wrap;">Assembly</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; white-space: pre-wrap;">I cut the two cakes into squares and then layered it into the bowl in the following order:</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; white-space: pre-wrap;">1. Cake</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; white-space: pre-wrap;">2. Whipped Cream</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; white-space: pre-wrap;">3. Macerated berries and fresh blueberries/raspberries</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; white-space: pre-wrap;">4. Lemon Curd</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; white-space: pre-wrap;">5. Pastry Cream</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; white-space: pre-wrap;">6. Cake</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; white-space: pre-wrap;">7. Whipped Cream</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; white-space: pre-wrap;">8. Macerated berries and fresh blueberries/raspberries</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; white-space: pre-wrap;">9. Lemon Curd</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; white-space: pre-wrap;">10. Pastry Cream</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; white-space: pre-wrap;">11. Cake</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; white-space: pre-wrap;">12. Whipped Cream</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; white-space: pre-wrap;">13. Fresh chopped berries</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; white-space: pre-wrap;">Dig in!</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; white-space: pre-wrap;">We also brought a savory dish to the gathering - a <a href="http://blissfulbblog.com/blog/2013/10/10/blissful-eats-with-tina-jeffers-warm-sweet-potato-and-chickp.html" target="_blank">warm Sweet Potato and Chickpea salad (via Blissful Blog adapted from Smitten Kitchen)</a></span></div>
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<a href="http://1.bp.blogspot.com/-tp_qWPYFIuE/U0B_KU5kjqI/AAAAAAAAQ-I/BlBTP7v3-Rg/s1600/Warm+Sweet+Potato+and+chickpea+salad.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-tp_qWPYFIuE/U0B_KU5kjqI/AAAAAAAAQ-I/BlBTP7v3-Rg/s1600/Warm+Sweet+Potato+and+chickpea+salad.png" height="640" width="478" /></a></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">We roasted our sweet potatoes for a bit longer than noted and added in some rice vinegar to taste for the dressing.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">I traveled well and was delicious room temperature. I think we need to make it again to have it more warm.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">All in all, we ate a ton and are stuffed! Our gatherings are good for the spirit but dangerous for my waistline!</span><br />
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<br />Poochiehttp://www.blogger.com/profile/08167548594949831865noreply@blogger.com0tag:blogger.com,1999:blog-1452143487379229803.post-90167302389886817462013-11-05T10:10:00.001-05:002013-11-05T10:13:05.715-05:00Semi-Homemade CrapYour friends, Pinterest, and FoodNetwork are trying to kill you.<br />
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There is a trend in cooking called "semi-homemade". Not originated by, but made popular by Sandra Lee, I use the word cooking in a very loose way, because I would, in no way, consider this cooking... it's basically where you dump a bunch of packaged food stuffs (not food) into a pot or crockpot or oven and then say you've "made" something.<br />
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Sure you opened a can, ripped open a box or package and gave it a stir but you did not cook.<br />
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I know why these so-called recipes are shared on Facebook and Pinterest and via email so often these days. You can go to the store, grab some stuff off the shelves, use a bunch of coupons and feel you've actually made some real food for the people you like and love.<br />
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Sorry to say it... but you didn't.<br />
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Acutally, you've done them more harm than good. These recipes aren't good. They aren't fun and they certainly aren't healthy. They're not even a step above any fast food place.<br />
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The image below is the one that set me off today. A "Croc-Pot Hot Chocolate" which consists of:<br />
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<i>Use two bags of chopped up Ande's mints chips, one bottle of Rum Chata, two small cans of sweetened condensed milk, one small carton of heavy whipping cream, and 4 cups of milk! Double to make a large pot. Just mix everything together, set on high for 2 hours stirring occasionally and then enjoy.</i></div>
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Yep. Flavored baking chips, alcohol, sweetened condensed milk AND heavy cream AND milk. <br />
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Did the math on this one, even using skim milk, 1 6oz serving (less than 1 cup) is about <b>500</b> cal, 24g of fat (18 of which is saturated) and 44g of cholesterol. One small serving is about 1/3 of your daily calories and almost all of a day's fat target.<br />
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Pinterest is a great source of inspiration but be wise and don't fall of the trap of "easy". Instead focus on whole and healthy.<br />
<br />Poochiehttp://www.blogger.com/profile/08167548594949831865noreply@blogger.com0tag:blogger.com,1999:blog-1452143487379229803.post-12624896486000918722013-08-26T10:56:00.000-04:002013-08-26T10:56:27.852-04:00When One Door Closes...When you live with a number of animals, you know that there will be many times of sadness over your life.
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On August 18th, our little birdie passed away.<br />
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We knew when she came to us just under 3 years ago that she was an older bird and had not had the best care. We tried to make her healthy and happy as much as we could. She had some health issues as time went on but we hope she was happy with us. She wasn't a snuggly bird but she was always interested and chirpy.<br />
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We already miss her and the house will be too quiet without her.<br />
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But this past weekend, we learned about another bird girl in need of a home, so I drove to go bring her to us out of animal control. <br />
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It was a few hours drive round-trip but we were happy to be able to have Pepper come and live with us.<br />
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She's still adjusting but things are going well. Jake has been protective of her, as he was with Maple last year. We think she is pretty young because she's very quiet but makes sweet little peeps and chirps.<br />
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We hope she will be happy in her new home and enjoy spending time with the other girls and Jake and us.<br />
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<br />Poochiehttp://www.blogger.com/profile/08167548594949831865noreply@blogger.com0tag:blogger.com,1999:blog-1452143487379229803.post-59312165612132866792013-07-17T19:04:00.001-04:002013-07-17T19:04:25.171-04:005 Year Vegan-versary<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/--2H9WpyH1YQ/Uecf8ej4ACI/AAAAAAAAQfg/KvXM8IG3uoI/s1600/Screen+Shot+2013-07-17+at+6.51.04+PM.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="372" src="http://1.bp.blogspot.com/--2H9WpyH1YQ/Uecf8ej4ACI/AAAAAAAAQfg/KvXM8IG3uoI/s400/Screen+Shot+2013-07-17+at+6.51.04+PM.png" width="400" /></a></div>
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So over the weekend, on Saturday July 13th in fact, we celebrated our 5th Vegan-versary.<br />
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To mock/quote a friend I'll say, we have been 5 years "on a bandwagon", now that is a long bandwagon.<br />
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5 years since we stopped eating meat, and any other animal product soon after... It is too simple a thing to say our lives changed. And was all thank to a tenacious little rooster named Napoleon. He put his life on the line, literally, to protect his girls. And with his life in peril, it woke us up to the fact that THERE IS NO DIFFERENCE between those animals we eat and those we love, we have just culturally made up reasons to make our guilt feel lessened.<br />
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If you are interested in saving your life and not being a victim of a food system that has been bought out years before you were born, if you are sick of being and sick and tired of being tired then a plant-based whole foods way of life is for you.
Don't buy into fad diets of no-carbs or "caveman" eating, what veganism offers is an approach to food, and all consumables, that massively lessens your impact on the world, while providing a framework for healthy living.<br />
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It is affordable, unlike some propaganda would have you believe. Veganism as a cultural movement was named around since the 1940s but, of course, this concept is not even that new - heck, even <a href="http://aella.org/2011/04/socrates-the-vegetarian-philosopher/" target="_blank">Socrates is quoted</a> is advocating against eating animals. And evidence shows people knew the dangers of certain foods that are bad for us centuries before that, e.g. meat and dairy.<br />
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It doesn't matter if you are a young, old, pregnant or have a debilitating disease - whole foods, plant based is the way to go.<br />
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And if you want to see a sweet, although fuzzy, video of when Napoleon was reunited with his girls after healing for over a month, <a href="http://youtu.be/mM5YcXm7P6I" target="_blank">check out our video</a>.<br />
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<br />Poochiehttp://www.blogger.com/profile/08167548594949831865noreply@blogger.com0tag:blogger.com,1999:blog-1452143487379229803.post-63104402457110583242013-06-20T12:40:00.000-04:002013-06-20T12:41:34.027-04:00Being Plant StrongI think Rip Esselstyn is great!<br />
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If his Dad isn't convincing you with science and research (aka <a href="http://www.forksoverknives.com/" target="_blank">Forks Over Knives</a> and <a href="http://www.thechinastudy.com/" target="_blank">The China Study</a>), then manly athlete and fire fighter Rip is going to show you the results in a practical way.<br />
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<iframe allowfullscreen="" frameborder="0" height="360" src="http://www.youtube.com/embed/AAkEYcmCCCk" width="640"></iframe>
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I really want to get our local fire station onto his <a href="http://engine2diet.com/" target="_blank">Engine 2 diet</a>. I think they would feel so much better for it!<br />
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<br />Poochiehttp://www.blogger.com/profile/08167548594949831865noreply@blogger.com0tag:blogger.com,1999:blog-1452143487379229803.post-69861926475821956092013-06-10T10:29:00.001-04:002013-06-10T10:29:10.850-04:00Sunday Night Test Kitchen: Hot Toddy CakeA new favorite website - <a href="http://www.maplespice.com/2013/05/hot-toddy-layer-cake.html" target="_blank">Maple Spice</a> - inspired me to make this cake.
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It's a Hot Toddy cake and it combines cloves, lemon and whiskey. Irish whiskey, of course, as she's in Ireland.<br />
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I used almond milk instead of rice milk and used the Wilton frosting (with lemon extract instead of vanilla) instead. It turned out delicious and very pretty with the lemons and yellow frosting.<br />
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I can't wait to try out more of her recipes. They all look so delicious!<br />
<br />Poochiehttp://www.blogger.com/profile/08167548594949831865noreply@blogger.com0tag:blogger.com,1999:blog-1452143487379229803.post-43022340108139881802013-04-08T13:40:00.002-04:002013-04-08T13:40:16.801-04:00Sunday Night Test KitchenI've done this in the past but now I'm back at it.<br />
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What am I talking about? I've reinstated Sunday Night Test Kitchen.<br />
I get to try out a new recipe each week and have our friends eat it all up and give feedback.<br />
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In the past few weeks, we've made...
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<tr><td class="tr-caption" style="text-align: center;">Chocolate Layer Cake with Chocolate Hazelnut Filling and Cocoa Frosting</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Homemade Ladyfingers for Tiramisu</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Napoleons</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Mini Almond Pound Cakes with Vanilla Bean Whipped Cream and Fresh Strawberries</td></tr>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-Lwqh3JjJTZk/UWL_RntSfBI/AAAAAAAAQQE/u7FGElotPLw/s1600/Screen+Shot+2013-04-08+at+1.30.33+PM.png" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="628" src="http://4.bp.blogspot.com/-Lwqh3JjJTZk/UWL_RntSfBI/AAAAAAAAQQE/u7FGElotPLw/s640/Screen+Shot+2013-04-08+at+1.30.33+PM.png" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rustic Carrot Cake with Cream Cheese Frosting</td></tr>
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It's all vegan and all delicious. Who says you can't eat amazing vegan baked goods. Baking with out eggs or dairy is soooo easy!Poochiehttp://www.blogger.com/profile/08167548594949831865noreply@blogger.com1tag:blogger.com,1999:blog-1452143487379229803.post-47521855578696582242013-03-18T10:10:00.004-04:002013-03-18T10:10:33.703-04:00Friends Don't Let Friends: Not Celebrate St. Patrick's DayOver the past several weeks, the husband and I have been getting together at another couple's house, along with another couple and all our dogs(!!!), for Sunday night dinner, games and The Walking Dead.<br />
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Yesterday, being St. Patrick's day, we decided to get all festive and do a full Irish dinner... veganized of course!
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Everyone in the group cooks so we've had some great meals - enchiladas, tacos, lasagna, many many varieties of homemade pizza, chili, and more. Last night we had a corned beef-style seitan (made from scratch), colcannon made with kale, red cabbage and apples and Irish soda bread. Everything was amazing!<br />
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I've also used these dinners to bring back what I call "Sunday Night Test Kitchen". I try to make a new recipe each time and we've had tiramisu, chocolate cheesecake, coconut cake and, of course, cupcakes.
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<a href="http://4.bp.blogspot.com/-y5bzQg-6O2g/UUccjhY2yZI/AAAAAAAAQME/qGEwJrcKDms/s1600/Red+Cabbage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-y5bzQg-6O2g/UUccjhY2yZI/AAAAAAAAQME/qGEwJrcKDms/s640/Red+Cabbage.jpg" width="480" /></a></div>
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Last night's dessert, to be festive, were <a href="http://chefchloe.com/sweets/chocolate-beer-cupcakes-with-irish-whiskey-buttercream.html" target="_blank">Chocolate Stout Cupcakes with Irish Whiskey Buttercream Frosting</a>, modified from Chef Chloe's new book.
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<a href="http://2.bp.blogspot.com/-JGr7q6TiWCk/UUcckVFZKOI/AAAAAAAAQMM/m4vhZvCIDUM/s1600/Stout+Cupcakes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-JGr7q6TiWCk/UUcckVFZKOI/AAAAAAAAQMM/m4vhZvCIDUM/s640/Stout+Cupcakes.jpg" width="478" /></a></div>
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Ingredients</h4>
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Chocolate Beer Cupcakes</h3>
<ul style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 16px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 10px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">
<li style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #666666; font-size: 0.8em; line-height: 1.2em; margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">1 ½ cups all-purpose flour (or gluten-free all-purpose flour plus ¾ teaspoon xanthan gum)</li>
<li style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #666666; font-size: 0.8em; line-height: 1.2em; margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">1 cup packed brown sugar</li>
<li style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #666666; font-size: 0.8em; line-height: 1.2em; margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">1/3 cup cocoa powder</li>
<li style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #666666; font-size: 0.8em; line-height: 1.2em; margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">1 teaspoon baking soda</li>
<li style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #666666; font-size: 0.8em; line-height: 1.2em; margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">½ teaspoon salt</li>
<li style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #666666; font-size: 0.8em; line-height: 1.2em; margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">1 cup stout beer (I used Guinness Extra Stout, which is vegan)</li>
<li style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #666666; font-size: 0.8em; line-height: 1.2em; margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">½ cup canola oil</li>
<li style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #666666; font-size: 0.8em; line-height: 1.2em; margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">2 tablespoons white or apple cider vinegar (I used white)</li>
<li style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #666666; font-size: 0.8em; line-height: 1.2em; margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">1 tablespoon pure vanilla extract</li>
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<span class="Apple-style-span" style="font-size: 1.05em;">Irish Whiskey Buttercream </span><span class="Apple-style-span" style="font-size: x-small;"><i>(note, I made my regular frosting and did not add milk)</i></span></h3>
<ul style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 16px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 10px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">
<li style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #666666; font-size: 0.8em; line-height: 1.2em; margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">1 cup non-hydrogenated shortening (I use Spectrum Organics)</li>
<li style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #666666; font-size: 0.8em; line-height: 1.2em; margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">3 cups powdered sugar</li>
<li style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #666666; font-size: 0.8em; line-height: 1.2em; margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">1 teaspoon pure vanilla extract</li>
<li style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #666666; font-size: 0.8em; line-height: 1.2em; margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">2 to 5 tablespoons soy, almond, or rice milk</li>
<li style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #666666; font-size: 0.8em; line-height: 1.2em; margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">3 to 4 teaspoons Irish whiskey</li>
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Caramel</h3>
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<li style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #666666; font-size: 0.8em; line-height: 1.2em; margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">1 cup packed brown sugar</li>
<li style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #666666; font-size: 0.8em; line-height: 1.2em; margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">¼ cup vegan margarine</li>
<li style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #666666; font-size: 0.8em; line-height: 1.2em; margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">4 teaspoons soy, almond, or rice milk</li>
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I opted to ditch the caramel and instead do a festive green ombre frosting with green jimmies.<br />
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Here's the process:<br />
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Procedure</h4>
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<span class="Apple-style-span" style="color: #38761d;">To make the Chocolate Beer Cupcakes</span></h3>
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Preheat the oven to 350 degrees F. Line 2 (12-cup) cupcake pans with 14 cupcake liners. <i>Note, I got 16 cupcakes out of this recipe. </i></div>
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In a large bowl, whisk together flour, brown sugar, cocoa, baking soda, and salt. In a separate bowl, whisk together stout, oil, vinegar, and vanilla. Pour the wet mixture into the dry mixture and whisk until just combined. Do not over mix.</div>
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Fill the cupcake liners about two-thirds full with batter. Bake for 16 to 18 minutes, or until a toothpick inserted in the center of the cupcake comes out clean with a few crumbs clinging to it. Cool the cupcakes completely before frosting.</div>
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<span class="Apple-style-span" style="color: #38761d;">To make the Irish Whiskey Buttercream</span></h3>
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Using a handheld or stand mixer, beat the shortening until smooth. With the mixer running on low, add powdered sugar, vanilla, and 1 tablespoon nondairy milk at a time, as needed, until frosting reaches a spreadable consistency. You may not need to use all of the nondairy milk. Add whiskey, 1 teaspoon at a time, until desired taste. Beat on high for 2 more minutes until light and fluffy.</div>
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In a small saucepan, over medium heat, heat brown sugar, margarine, and nondairy milk, stirring frequently. Once mixture comes together, increase heat to medium-high and let cook for one to two more minutes, until it begins to boil and the bubbles move into the center of the caramel. Remove from heat.</div>
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To assemble the cupcakes: Frost cooled cupcakes with buttercream and dust with cocoa powder. Drizzle warm caramel over cupcakes using a fork or a squeeze tube. Caramel will be easier to work with while warm.</div>
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If you want the ombre frosting, I use gel food coloring and then paint 4 stripes of it in my piping bag before putting in the frosting. When it comes out, it's swirled!</div>
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I hope you enjoyed some <a href="http://en.wikipedia.org/wiki/Craic" target="_blank">craic</a> and... </div>
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</span>Poochiehttp://www.blogger.com/profile/08167548594949831865noreply@blogger.com0tag:blogger.com,1999:blog-1452143487379229803.post-72300837100821493112013-03-14T13:11:00.001-04:002013-03-14T13:12:30.853-04:00Addictive Foods<div class="separator" style="clear: both; text-align: center;">
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I am just starting to read this article, <a href="http://www.nytimes.com/2013/02/24/magazine/the-extraordinary-science-of-junk-food.html?smid=tw-share&_r=0" target="_blank">The Extraordinary Science of Addictive Junk Food</a>, and I'm already nodding my head in agreement. <br />
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I wish people would take the time to really look at what they are eating. If you are buying it out, what you are liking and craving is created. Not through culinary skills but through a combination of, often man-made, chemicals. <br />
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The best thing to do is go to independent, local restaurants or make your own. And read <a href="http://www.amazon.com/Fast-Food-Nation-Dark-All-American/dp/0547750331" target="_blank">Fast Food Nation</a>!<br />
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<br />Poochiehttp://www.blogger.com/profile/08167548594949831865noreply@blogger.com0tag:blogger.com,1999:blog-1452143487379229803.post-32391940431913190522013-01-29T18:05:00.001-05:002013-01-29T18:06:48.748-05:00Dogs Can Evolve<div class="separator" style="clear: both; text-align: center;">
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I was so excited to see the <a href="http://dogtime.com/ancient-dogs-diet-holds-key-to-domestication.html" target="_blank">new study out from Uppsala University</a> in Sweden that shows how dogs have evolved right along side humans, helping them to mesh perfectly into our lives.<br />
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The main reason for this is contributed to the fact that, as man was creating an agriculture based lifestyle planting, harvesting and eating grains more regularly, dogs were able to eat and process starchy foods and carbohydrates.<br />
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I love this because it just goes to show, again, that dogs are not obligate carnivores like cats and that they can be very healthy on a varied diet. Just <a href="http://dailycoop.blogspot.com/2011/01/veggie-dogs.html" target="_blank">like ours who are still</a> getting (and reacting to) a veggie filled dinner each night.<br />
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Evolutionary geneticist, Erik Axelsson, states that all dogs have this genetic change and that it's thousands of years back in time. <br />
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So now when people whine about the fact that it's not natural for dogs to eat veggies (like eating kibble is?) we can say "yes, yes it is!"Poochiehttp://www.blogger.com/profile/08167548594949831865noreply@blogger.com0tag:blogger.com,1999:blog-1452143487379229803.post-4677948315382422392013-01-17T13:48:00.000-05:002013-01-17T13:48:42.903-05:00Smiling!<div class="separator" style="clear: both; text-align: center;">
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There is little that makes me more smiley and happy than having someone contact me and asking about going vegan. </div>
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I LOVE LOVE LOVE it!!!</div>
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In the time we've gone vegan, we count at least 8 people who have wanted to go vegan too. Yeah for vegan outreach! </div>
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It makes us so happy because we know how happy we are and we know how good it is for the people who want to make the change, as well as for the animals and the world. </div>
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I get so excited, I write a huge long response. Here's a sample:</div>
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Going vegan was one of the best things we've ever done (almost 5 years now!) and I'm happy to help you in any way possible. The great thing is there are TONS of resources out there now, from cookbooks to sites to blogs and podcasts, etc. I even wrote a little "introductory" post about it on my site -<a href="http://dailycoop.blogspot.com/2012/06/vegan-kickstart.html" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://dailycoop.blogspot.com/2012/06/vegan-kickstart.html</a>- and the cookbooks/writers listed there are our favorites. Colleen and Happy Herbivore both have blogs, sites and pages on FB with tons of info. We also get Veg News magazine which is filled with good info as well.</div>
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What's also cool is we never feel like we are skimping on anything. Being big foodies and loving cooking and baking, we make lots of the same stuff all the time. I've added resources on The Daily Coop about baking, but the Joy of Vegan Baking and Chloe's books are great resources. And I'm happy to answer any specific questions.</div>
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Some other good sites/resource are Vegan Yum Yum (beautiful and she also has a cookbook - <a href="http://veganyumyum.com/" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://veganyumyum.com/</a> ), Vegan Dad (for kids/comfort food -<a href="http://vegandad.blogspot.com/" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://vegandad.blogspot.com/</a> ) and Finding Vegan -<a href="http://www.findingvegan.com/" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://www.findingvegan.com/</a> .</div>
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There are some great apps (with sites) if you have an iPhone, such as: HappyCow.net (the app is VegOut, for finding veg friendly restaurants), VeganSteven, VeganXpress, iVegan, Barnivore (vegan beer, wine & liquour guide), Animal-free (lists vegan and non-vegan ingredients in pkgd foods).</div>
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Great food options if you don't know already are EarthBalance (the sticks work JUST LIKE diary butter - you can melt, saute, bake, etc. I prefer the tub spread for toast and sandwiches), all kinds of non-dairy milk of course, Veganaise instead of mayo, Gardein and Field Roast meats, Dandies marshmallows, So Delicious ice creams, Go Max candy bars and Daiya non-dairy cheese (OMG, so good! Mellow Mushroom uses it too.)</div>
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Some people we know are better with the change than others - but I just kind of brazen through and take to push back. It helps that we're committed on so many levels - animals, health, environment, etc. It makes it easier. When we go to stay at people's houses we bring stuff and cook a lot. So that helps. It will actually be surprising how disconnected people are from their food. You'll find yourself explaining that, yes, dairy milk and cheese, as well as eggs actually ARE from animals too! We ask lot of questions in restaurants, especially about things like bread but it's usually not a big deal and we eat out a lot.</div>
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It's a journey but it's a fun one. You'll be amazed how much you learn and how peaceful you feel. It was a benefit I never expected. And do check out Colleen Patrick Godreau's Podcast on iTunes - Food for Thought. It was one of the first things we listened too that helped us a lot.</div>
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Yay for new vegans!!!</div>
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<br />Poochiehttp://www.blogger.com/profile/08167548594949831865noreply@blogger.com0tag:blogger.com,1999:blog-1452143487379229803.post-82003459980445707042012-11-20T14:18:00.001-05:002012-11-20T14:19:59.016-05:005 Years of Thanks<span class="Apple-style-span" style="font-family: inherit;">This year is going to be our 5th year having <a href="http://dailycoop.blogspot.com/search/label/thanksgiving" target="_blank">a vegan Thanksgiving</a>. And I'm thankful for that every single day!</span><br />
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Turkeys are such wonderful, sweet, compassionate animals. It's so horrible to think of the abuses they go through - not only through genetic manipulation but how they are forced to live, that they are killed early and the <a href="http://www.butterballabuse.com/" target="_blank">actual gross physical abuse</a> they are subjected to at the facilities.</span><br />
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I'm so glad we have our beautiful boy Jake with us. He is a great reason to be thankful too!</span><br />
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<a href="http://3.bp.blogspot.com/-LDn_MQNFgD0/UKvV213S_zI/AAAAAAAAPqI/AtT9NuZrAnU/s1600/Jakey.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: inherit;"><img border="0" height="428" src="http://3.bp.blogspot.com/-LDn_MQNFgD0/UKvV213S_zI/AAAAAAAAPqI/AtT9NuZrAnU/s640/Jakey.jpg" width="640" /></span></a></div>
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Each year about 45 MILLION turkeys will be killed for this "holiday". That's a lot of violence on a day when we are meant to be expressing peace and gratitude. </span><br />
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<span class="Apple-style-span" style="color: #333333; line-height: 18px;">The great thing about traditions is that they are so easy to change and/or create. Do something more than once and you have a new tradition!</span><span class="Apple-style-span" style="color: #333333; line-height: 18px;"><br /></span><span class="Apple-style-span" style="color: #333333; line-height: 18px;"><br /></span><span class="Apple-style-span" style="color: #333333; line-height: 18px;">We've had a compassionate, no-turkeys-or-other-animals-killed meal for going on 5 years now. Our</span><span class="Apple-style-span" style="color: #333333; font-size: 13px; line-height: 18px;"></span></span><br />
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<span class="Apple-style-span" style="font-family: inherit;"> meal includes: stuffing, root veggie mash or mashed potatoes (or both!), asparagus, Brussels sprouts, salad, pumpkin-herb rolls, gravy, fresh orange cranberry sauce, pumpkin pie, apple pie and ice cream. Our "centerpiece" food have been Field Roast's Celebration Roast and their Hazelnut Cranberry Roast En Croute. This year we are going to add stuffed, maple-glazed roasted acorn squashes.<br />
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Just sub out a few ingredients and 1 item and your celebration becomes thankful, caring and compassionate. A TRUE celebration for the season.</span></div>
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<span class="Apple-style-span" style="font-family: inherit; font-size: large;">Happy Thanksgiving!</span></div>
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<br />Poochiehttp://www.blogger.com/profile/08167548594949831865noreply@blogger.com0tag:blogger.com,1999:blog-1452143487379229803.post-54793923978665349372012-10-28T17:00:00.000-04:002012-10-28T17:02:10.392-04:00Autumn Goodies from Sugar Bean Bakery<div class="separator" style="clear: both; text-align: center;">
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Equal to my love of shoes is my love of baking. And what's as much fun as accessorizing is picking out all the displays I want to use and my packaging.<br />
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In the <a href="http://shoedaydreams.blogspot.com/2012/04/sweet-dreams-from-sugar-bean-bakery.html" target="_blank">Spring I did a booth</a> for my bakery, <a href="https://www.facebook.com/SugarBeanBakery" target="_blank">Sugar Bean Bakery</a>, and this past weekend was the Fall event. Spring was all pinks and yellows and mint green but Fall calls for a different color scheme. So I went with orange, creme, gold, dark brown and green. This leads to new signage, vintage tablecloths and matching cake stands. And the flavors included cinnamon, pumpkin, walnuts and nutmeg.<br />
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I ended up making:<br />
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Pumpkin whoopie pies<br />
Apple Oat muffins<br />
Pumpkin Chocolate Chip muffins<br />
Vanilla cupcakes with autumn leaves<br />
Cinnamon coffee cakes with walnut crumble<br />
Spice cupcakes with vanilla bean frosting<br />
Brownies with and without nuts<br />
Spooky chocolate cupcakes<br />
Lollipops in orange, lemon, chocolate and butterscotch<br />
Rock candy sticks in orange and apple<br />
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We even served hot mulled cider and lemon-thyme water.<br />
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Admittedly, I do get a bit out of control with the decor (mini-topiary price holders!) but it's such fun I can't resist. <br />
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We had a great event and nearly sold out. All the proceeds are going to The Gentle Barn (we do a different charity each time) and I can't wait until the Spring show!<br />
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<a href="http://www.flickr.com/photos/princesspoochie/sets/72157629569367010/" target="_blank">More pictures on Flicker.</a><br />
<br />Poochiehttp://www.blogger.com/profile/08167548594949831865noreply@blogger.com0tag:blogger.com,1999:blog-1452143487379229803.post-17851055798478653922012-10-25T11:53:00.001-04:002012-10-25T11:53:03.300-04:00Compassionate CandyWe don't really get any trick-or-treaters in my neighborhood but if we did, I'd be printing out some of these little flyers to add to the bags. What a great way to let kids and parents know that your goodies are compassionate!<br />
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There are two versions which y<a href="http://marlarose.com/trickortreat.html" target="_blank">ou can download here</a> - a Vegan only and a Vegan/Fair Trade option. And remember watch out for carmine (insects used in red candies) and those with gelatin (ick!).<br />
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Here's <a href="http://www.peta.org/about/faq/Which-candies-are-vegan.aspx" target="_blank">a list of compassionate candy</a>, but always double check the ingredients.Poochiehttp://www.blogger.com/profile/08167548594949831865noreply@blogger.com0tag:blogger.com,1999:blog-1452143487379229803.post-83007942296255039832012-10-18T13:07:00.002-04:002012-10-18T13:07:49.907-04:00Milk SucksIf these images aren't enough to convince you that dairy (all forms) is <a href="http://www.dailymail.co.uk/news/article-2215620/Idaho-dairy-farm-supplies-food-giants-Kraft-Wendys-fires-staff-sickening-video-shows-stomping-dragging-beating-cows.html" target="_blank">evil</a>...
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Maybe this will help...</div>
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For years, we’ve been told that milk does a body good. But does it really? Though touted as the healthier option at home and in restaurants, milk has roughly the same calorie count as soda and 2% milk contains the same amount of saturated fat as french fries. Given these two facts, the correlation between high milk consumption and high rates of Type 1 diabetes and heart disease makes sense. Even though one-third of Americans are lactose intolerant, the U.S. still consumes nearly 9 times the amount of milk that China does. So why do we drink so much milk? Because cows are making more of it. With the introduction of growth hormones like rBST, milk cows are producing nearly twice as much as they did in 1970.</div>
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Milk – bad for us, bad for cows.</div>
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<a href="http://1.bp.blogspot.com/-i9GcWWwdUIA/UIA2Iv5G9sI/AAAAAAAAPe8/286yNrEkiqw/s1600/Got-Milk-You-Dont-Need-It.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-i9GcWWwdUIA/UIA2Iv5G9sI/AAAAAAAAPe8/286yNrEkiqw/s1600/Got-Milk-You-Dont-Need-It.gif" /></a></div>
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<a href="http://www.learnstuff.com/got-milk/" target="_blank">View larger here.</a><br />
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<br />Poochiehttp://www.blogger.com/profile/08167548594949831865noreply@blogger.com0tag:blogger.com,1999:blog-1452143487379229803.post-8891645978613864882012-09-04T10:09:00.002-04:002012-09-04T10:09:58.788-04:00Meet MapleThere's a new girl in town and her name is Maple!
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Maple was found by our local animal control wandering the streets. A friend of ours let us know that there was a sweet girl with a hurt foot who needed a home, so we went and picked her up.<br />
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Jake took to her right away. He even acted as a bit of a buffer against Butterscotch and Telly as the pecking order was established. <br />
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Sadly her hurt got a bit worse so we took her to a local specialist who prescribed some antibiotics, pain meds and foot soaks. For the last week Maple has alternated her time between the porch, the chicken "playpen" in the yard and a softsided crate when sleeping indoors at night. <br />
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She's been good about taking her meds and letting us care for her foot, but we weren't sure what to do this past weekend, as we had planned on going out of town.<br />
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Luckily, she was able to come with us! She snuggled into the carrier for a five hour ride and was good the whole way. A few chicken purrs and some bored feather preening and we were there.<br />
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Maple did manage to get out of her outdoor pen the first night but was no problem after that. It was a bit warm but she cooled off in the grass and charmed family and friends.<br />
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It was actually kind of fun traveling with her. Who wouldn't like having a sweet girl along for the ride?!?<br />
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Her foot is looking much improved and we will take her back for a check-up next weekend. We want her to heal up soon so she can run around with the other chickens. But I may actually miss her being up by the house too!<br />
<br />Poochiehttp://www.blogger.com/profile/08167548594949831865noreply@blogger.com1tag:blogger.com,1999:blog-1452143487379229803.post-82436162176494388752012-07-09T17:53:00.001-04:002012-07-09T17:53:13.911-04:00Grimmy Grimms, We Love You.<div style="text-align: center;">
I am beyond sad.
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My sweet love kitty, Grimmy, has passed away.</div>
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Grimmy found us about 10 years ago. She showed up on our back porch and we let her sleep there at night. Every morning she would cry outside our glass door until I came out and held her on my lap, where she would purr and purr.</div>
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Over the years, Grimm, who was a total house cat and a bit clumsy and crooked, would continue to be nothing but love. She wanted nothing more in life than to be next to you or sleeping on you. She would sleep on my pillow at night with her paw resting on my cheek or with her head resting on our arm, if she was next to us. And she was just as loving with the other pets, especially Badger, our pup.</div>
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Sometimes Grimm would be pushy but generally she just wanted to be near you. In the past year she developed diabetes but never fussed about getting her daily shot. The vet said she purred for her whenever she was there.<br />
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But on Saturday, I was lying on the couch and Grimmy was right where she always wanted to be - sleeping on my chest. I noticed she was breathing heavily through her mouth. I took her right in and we found that her lungs were surrounded with fluid and she couldn't get any air. In the end, we discovered she'd had cancer but we never knew it.<br />
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I can't express how much I miss her and will always miss her. I loved this little (big) kitty with a big heart more than I can say. I'd, selfishly, hoped for more time. For more days, months and years filled with her love. I just hope that we gave her everything she needed because she gave me more than I could have ever asked for or been worthy of.<br />
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<span class="Apple-style-span" style="font-size: large;">I love you, Grimmy Grimms. </span></div>
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<span class="Apple-style-span" style="font-size: large;">7-7-12</span></div>
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<br /></div>Poochiehttp://www.blogger.com/profile/08167548594949831865noreply@blogger.com0tag:blogger.com,1999:blog-1452143487379229803.post-36813257315634592432012-06-27T11:20:00.001-04:002012-06-27T11:20:55.359-04:00Vegan Kickstart<div style="text-align: left;">
I have, quite often, received comments and questions from friends and family who are edging their way into the more healthful way of eating - vegan. Some are healthy eaters with a diet filled with plant based food. Some are just wanting to cut out the animal abuse. Here are some of my first pieces of information.</div>
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<b>1. Check out <a href="http://www.compassionatecook.com/" target="_blank">Colleen Patrick Goudreau</a> and the <a href="http://www.30DayVeganChallenge.com/" target="_blank">30 Day Vegan Challenge</a> </b></div>
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When we first went vegan we found Colleen's Podcast - <a href="http://www.compassionatecook.com/publications/vegetarian-food-for-thought-podcast" target="_blank">Food for Thought</a> and it was a great resource. We've been lucky enough to meet her in person and hear her speak and are huge fans of her cookbooks, especially <a href="http://www.compassionatecook.com/publications" target="_blank">The Joy of Vegan Baking</a>. She gives tons of info and all of her recipes are great!</div>
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<b>2. Other Cookbooks and sites</b></div>
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We love Happy Herbivore for simple, easy, yummy meals and Chef Chloe is a rising start (winner of Cupcake Wars on Food Network, no less!) You can't go wrong with either of them!</div>
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<b>3. Find a Vegan Meet-up</b></div>
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You may be the first person you know to go vegan, but lots of folks have been there. Check out groups on Facebook or find a local group. It's fun and you can trade tips and recipes in person.</div>
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<b>4. Read <a href="http://www.thechinastudy.com/" target="_blank">The China Study</a> and Watch <a href="http://www.forksoverknives.com/about/" target="_blank">Forks Over Knives</a></b></div>
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Knowledge is power and these resources will get you fired up to protect your health with plants and maybe convince someone you know to take charge of their health.</div>
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<b>5. Eat some yummy food!</b><br />
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Whether it's some of <a href="https://www.facebook.com/SugarBeanBakery" target="_blank">Sugar Bean Bakery</a>'s cupcakes and whoopie pies, a <a href="http://www.daiyafoods.com/" target="_blank">Daiya</a> grilled cheese sandwich or a pint of <a href="http://www.turtlemountain.com/" target="_blank">So Delicious</a>' ice cream - there's tons of delicious food to enjoy that are not filled with animal cruelty or cholesterol.<br />
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<b>6. Be joyful!</b><br />
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One of the best, and most surprising, side effects of going vegan has been the feeling of peace that has come to us. I never expected, although I'm not sure why, to feel so calm and peaceful just by changing how we eat. But I guess when you take violence out of your meals, you can be filled with with this calm and joyful feeling too.<br />
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<br />Poochiehttp://www.blogger.com/profile/08167548594949831865noreply@blogger.com0tag:blogger.com,1999:blog-1452143487379229803.post-87775583280649677862012-06-27T10:14:00.000-04:002012-06-27T10:14:07.843-04:00Success!Success!<br />
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We found the pup a home.<br />
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YEAH!!! More pics to follow.Poochiehttp://www.blogger.com/profile/08167548594949831865noreply@blogger.com0tag:blogger.com,1999:blog-1452143487379229803.post-27269117676628000172012-05-29T13:41:00.001-04:002012-05-29T13:41:36.642-04:00PSA - Find This Dog A Home<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-d1Jp9y-zX88/T8UJpMJvbCI/AAAAAAAAOq0/gXX2yLoip4o/s1600/Pup.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-d1Jp9y-zX88/T8UJpMJvbCI/AAAAAAAAOq0/gXX2yLoip4o/s640/Pup.JPG" width="478" /></a></div>
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We found this sweetie yesterday and are now trying to get him a great home. Sweet young boy pup. About 1 - 2 years. Knows "sit" and is super in the crate. He slept in the crate overnight with no barking or messes. A sweet love that deserves a good home. He's a bit skinny but won't get too big. I'd say he's about 40 pounds right now.<br />
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Contact me via FB, Twitter or a comment here if you know someone in NC or surrounding areas who wants to add to their family.<br />
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<br />Poochiehttp://www.blogger.com/profile/08167548594949831865noreply@blogger.com0tag:blogger.com,1999:blog-1452143487379229803.post-36980619722986236252012-04-30T12:25:00.000-04:002012-04-30T12:25:11.424-04:00Sweet Dreams from Sugar Bean BakeryI have been sooo busy in the last few weeks. From traveling for work, to just working, I feel like I've been out of action.<br />
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But I had to add one more thing to my plate. It was a ton of work, but also a ton of fun.<br />
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I decided to do a <a href="https://www.facebook.com/SugarBeanBakery" target="_blank">Sugar Bean Bakery</a> booth at a local art show on Saturday. I spent a good 12+ hours baking and packaging and a few days before that planning my decor. When Saturday came around, I was glad it wasn't raining! I pulled out my favorite cake stands and set up my goodies.<br />
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All proceeds are going to a <a href="https://www.facebook.com/PiedmontFarmAnimalRefuge" target="_blank">local farm animal refuge</a> that is in development and, since we totally sold out, I will be getting to give them $360!<br />
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I really really loved my booth (as you can tell from the tons of pictures with <a href="http://www.flickr.com/photos/princesspoochie/sets/72157629569367010/" target="_blank">more going on Flicker</a>), making delicious vegan goodies and can't wait to do it again in the fall!<br />
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