Friday, December 10, 2010
Thought For The Day
- David Brinkley
Sunday, October 31, 2010
Saturday, October 23, 2010
Enough
True story, Word of Honor:
Joseph Heller, an important and funny writer now dead,
and I were at a party given by a billionaire on Shelter Island
I said, "Joe, how does it make you feel
to know that our host only yesterday
may have made more money
than your novel Catch-22
has earned in its entire history?"
And Joe said, "I've got something he can never have."
And I said, "What on earth could that be Joe?"
And Joe said, "The knowledge that I've got enough."
Not bad! Rest in peace!
- Kurt Vonnegut
The New Yorker, May 16,2005
Monday, October 11, 2010
Quote of The Day
- unknown
Tuesday, October 5, 2010
Quotes For The Day
– Elie Wiesel, Holocaust survivor and Nobel laureate.
Thou shalt not be a victim. Thou shalt not be a perpetrator. Above all, thou shalt not be a bystander.
– Holocaust Museum, Washington, D.C.
Wednesday, September 22, 2010
Tuesday, August 31, 2010
Happy Birthday!
To celebrate I went on a Segway tour of downtown San Diego. I had a blast!
I did my tour with We Love Tourists. I got a smokin' deal with a groupon. Even if you have to pay full price - it is totally worth it. The Segway tour is a fantastic way to see our beautiful city!!
Saturday, August 7, 2010
Awesome Icing
Cinnamon Cream Cheese Frosting
- 80 oz (227g) cream cheese
- 1 stick (113g) unsalted butter, firm but not cold
- 1/8 tsp salt
- 1/2 tsp cinnamon
- 3 3/4 cups (375g) icing sugar
- 1/2 tsp vanilla
Use the flat beater, use the electric mixer to beat the cream cheese, butter, salt and cinnamon.
Use med-low speed and beat until smooth and creamy, 2 to 3 minutes.
reduce the speed to low, gradually add the icing sugar and beat until incorporated.
Add the vanilla. Stop once the vanilla is incorporated.
It should be creamy and dense like ice cream.
Add milk, 1tsp at a time, if frosting does not have a spreadable consistency.
Sunday, August 1, 2010
Quote Of The Day
~ Unknown
Saturday, July 24, 2010
Sunday, July 4, 2010
Banana Bread (Vegan)
I *love* banana bread!
The other day I saw this unique banana bread recipe online and decided I should give it a try. As usual I took the original recipe as a 'suggestion' and was a little creative with it. The end result is not as sweet and moist as traditional banana bread. But pretty darn good for a vegan variation and the Maple Syrup makes it taste Canadian :)
Maple Syrup, Pecan, Chocolate Banana Bread
1 cup 100% Pure Maple Syrup
1/2 cup Earth Balance butter spread
2 tablespoons ground flax seed mixed with 6 tablespoons of water
1 teaspoon vanilla extract
2 cups whole wheat flour
1 teaspoon baking soda
1/2 cup pecans
1/4 cup carob or chocolate chips
Directions
Add ingredients to food processor in order listed above
Mix ingredients until desired consistency and pecans and chocolate are shaved bits mixed in the dough
Bake at 360 degress for 50 - 60 minutes.
Saturday, July 3, 2010
Pete vs The Deep Fried Klondike Bar
Of course no trip to the fair is complete with a crazy deep fried treat.
Pete was brave and took on the deep fried klondike bar!
Thursday, July 1, 2010
The God Question
Nearly all religions seem hell-bent on inspiring people to kill each other... So we ask: Why does God seem so violent and genocidal in many Bible passages? Does God sanction elitism, prejudice, violence, or even genocide? Is God incurably violent and is faith capable of becoming a stronger force for peace and reconciliation than it has been for violence in the past?
~ Brian McLaren, A New Kind of Christianity
Wednesday, June 30, 2010
Neighbourhood Trees Get A Haircut!
Sunday, June 27, 2010
Sunday, June 20, 2010
Saturday, June 19, 2010
Take Me Out To The Ball Game
Mr. Seagull
Thursday, June 17, 2010
A Trip To The Beach
Sunday, June 13, 2010
Wednesday, June 2, 2010
What Do You Want For Me
I am not so sure - I think it is P!nk through and through. What do you think?
Monday, May 31, 2010
Saturday, May 29, 2010
Saturday, May 15, 2010
Thought For The Day
- Rev. Dr. Gary Nelson
Wednesday, May 5, 2010
Sunday, April 18, 2010
Homemade French Toast (Vegan)
o.k. I admit the ingredients in this one are a little funky - but trust me it is delish.
Ingredients
bread
1 cup firm tofu
1 1/2 tsp cinnamon
2 tablespoons brown rice syrup
1/2 cup almond milk (or soy)
two pinches of sea salt
1 tablespoon canola oil
1 tsp vanilla
Oil of your choice ( olive, sunflower etc) for frying
Directions
In blender, blend all ingredients together until smooth and creamy
If too thick add more milk
Dip bread in batter and fry in oil until brown on both sides
Recipe hi-jacked and modified from here (a.k.a. The Kind Life).
Tuesday, March 30, 2010
Thought For The Day
On the one hand, we are called to play the Good Samaritan on life's roadside, but that will be only an initial act. One day we must come to see that the whole Jericho Road must be transformed so that men and women will not be constantly beaten and robbed as they make their journey on life's highway. True compassion is more than flinging a coin to a beggar.
-Martin Luther King Jr.
Monday, March 15, 2010
Saturday, February 27, 2010
Whaaaaat? 'Milk in bags,eh?
A video by Sheryl Ng's instructional video on drinking milk from a bag has weirded out Americans and stirred up controversy. Who'd of thunk it?
Click on picture above to enlarge and read.
Praying With Lior
- Lynne Iser, Lior's Step Mom
More about the documentary here
In the Director's Own Words
Searching for spiritual inspiration outside the stale synagogue experience of my childhood, I attended a retreat for the Jewish New Year. As I sat in the service, anxious, distracted, counting the pages until I'd be free, I heard Lior's unabashed, off-key, ecstatic voice. When I turned to look at the source of this sound, I was struck to see a boy with Down syndrome. And I was surprised to find myself envious of this "disabled" child, who could pray as I wished I could.
Over the course of this retreat, I stalked Lior, looking for the secret to his prayer. When I heard he was having a Bar Mitzvah, I pictured the movie version. And then I realized that I could make it.
Soon after, I read "Praying with Lior," the article Lior's late mother had written 7 years earlier, about her 5 year-old son who had Down syndrome and could pray like nobody's business. Devora ended the article wondering what Lior's Bar Mitzvah would be like, wondering if she would live to see it. Reading that prophetic question, and knowing that she died, I felt compelled to tell the story where the article left off.
Sunday, February 14, 2010
Be Part Of The Solution
-Gandhi
Saturday, February 13, 2010
Wednesday, February 10, 2010
Details In The Fabric
Calm down, deep breaths
and get yourself dressed instead
of runnin around and pullin on your threads and
breaking yourself up
if it's a broken part replace it
if it's a broken arm then brace it
if it's a broken heart then face it
and hold your own, know your name
go your own way
hold your own, know your name
and go your own way
and everything will be fine
hang on, help is on the way
stay strong,
Everything will be fine
everything in no time at all
hearts will hold...
Friday, January 22, 2010
Quote of the Day
- Conan O'Brien as he leaves The Tonight Show
Tuesday, January 19, 2010
Monday, January 18, 2010
Saturday, January 16, 2010
Through The Mist
Friday, January 15, 2010
A Trip To The Shoe Hospital
So.... we spent lunch today at the shoe hospital
Thought For The Day
- Author Unknown
Thursday, January 14, 2010
Gardien Beefless Stew
Ingredients:
1 package Gardein beefless tips
3 tbsps vegetable oil
10 ozs pearl onions, peeled
4 celery stalks, thinly sliced
4 medium carrots, 1/2 inch diced
1 teaspoon dried thyme
1 teaspoon dried rosemary
3 tbsps flour
3 cups vegan "beef" broth (try Better than Bouillon brand) or roasted vegetable stock
1 cup dry red wine such as Cabernet Sauvignon
4 medium potatoes, 1/2 inch diced
1 Bunch of Broccoli
salt and pepper to taste
Preparation:
- Chop beefless tips in quarters
- Heat oil in a large saucepan on medium high heat, add beefless tips and brown on all sides. Remove from saucepan and set aside.
- Add to saucepan pearl onions and celery to saucepan and cook for 3 minutes.
- Add carrots, thyme and rosemary and continue to cook for an additional 3 minutes.
- Sprinkle in flour, then slowly add broth and wine while stirring.
- Add potatoes and broccoli and bring to a boil.
- Reduce heat to low, cover and simmer for 30 minutes. A
- Add beefless tips back in and cook for an additional 5 minutes.
- Season with salt and pepper and serve.
Original recipe by Chef Tal Ronnen here
Spring?
One of my favourite San Diego scenes is when all the ice plant along the highway is in bloom!
Sunday, January 10, 2010
Sunday Soup
Wild Rice, Butternut Squash and Bean Soup
1 medium onion
1 lb peeled and cubed butternut squash
2 zucchini, chopped
3 carrots, chopped
5 celery ribs, chopped
5 asparagus stalks, chopped
2 tbsp olive oil
1 1tbsp dried thyme
1 tbsp rosemary
1 32 oz box of low sodium vegetable broth
1 bunch of kale
1 can of small white or cannellini beans
2 cups wild rice
salt, pepper
- Cook wild rice
- Chop onion and celery. Over medium heat stir oil, celery, rosemary and thyme and cook until onion is soft
- Add broth, squash, zucchini, carrots, asparagus and beans. Cook 10 minutes. Salt and Pepper to taste.
- Add rice and kale. Simmer until the kale is limp (approx 10 minutes)
Recipe adapted from here
Saturday, January 9, 2010
Contradictions
A sea of brown fallen leaves on a bed of beautifully green grass.
Friday, January 8, 2010
New Shoes
Today we proved peer pressure is alive and well. We finally wore down my cube neighbour ... and she bought a pair of brand spankin' new black Chuck Taylors
Thursday, January 7, 2010
Risking Life & Limb
Here is the sign on the door of the local Deli
Sunday, January 3, 2010
Sunday Soup
Spicy Tomato Soup with White Beans and Swiss Chard
2 Tbs Olive Oil
1/2 tsp. red pepper flakes (more or less depending on you 'spicy' tolerance)
1 medium onion, chopped
3 medium carrots, chopped
4 celery stalks, chopped
2 small zucchini, chopped
1/2 tsp. rosemary
1 32 oz box of low sodium vegetable broth
1 can diced tomatoes
1 can diced fire roasted tomatoes
2 cans small white or cannelli beans
1 bunch of Swiss Chard
1/2 tsp thye
1 cup torn fresh basil
- Heat Oil in large sauce pan over high heat. Add red pepper flakes and stir in onion, carrots, celery, zucchini and theyme. Cook 10 minutes or until onion is soft.
- Add broth, 1 can of tomatoes and 1 cand beans. Stir. Scoop 1 cup of mixture and put in blender. Puree and then return to pot. Add remaining tomatoes and beans. Salt and Pepper to taste. Simmer 10 minutes
- Add Swiss Chard and thyme, simmer until chard is limp (5 minutes)
- Remove from heat, stir in basil
Adapted from here
Friday, January 1, 2010
Start The New Year With A Smile
When you are asked if you want to continue in English or Spanish, just wait quietly for about 10 seconds and you will smile.
Promise!
Keep going and press 4.
Listen to the options...then press 7.