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Passion and Money

There’s a thought I have occasionally – that I’m sure we all have: What would I do if I won the lottery?

I would not stay at my job. I would probably donate some money. I would buy a plane ticket to an exotic land. I would pay off my family’s loans.

But then I think about the first part. What job could I possibly get that would fulfill me enough that I wouldn’t quit if I got a million dollars? Is there a job out there like that? You hear of people that say ‘I love my job’, but I’ve never actual met those people in real life – its like a unicorn!

There’s the advice to ‘follow your passion’ of course, but currently, I don’t know what that is. I like a lot of things – cooking, writing, photography etc, but not enough to devote my life to it. And what if your passion doesn’t help you make a living? I have a friend that adores horses and applied for a job at a stable. But it didn’t pay enough for her to live on. What kind of sacrifice is worth it? A lot of passions don’t really pay well, and there’s more than a handful of disgruntled workers out there.

I guess the thing I’m passionate about is travelling, but I’m not really sure how to make that support me.

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Mother’s Day

I have a great family. However, outside of my mother, I’m pretty much the only one that can cook. 

Plus my brothers both left town for Mother’s Day this year (cowards) so brunch was on me. 

I went with my favorites – Baked Eggs, Sweet Potato and Sausage hash and sliced avocados. Oh, and of course Mimosas! 

 

Baked eggs are seriously the easiest food in the world to make. I like to make them in rolls but if you have a ramikien, you can bake in that. I used kaiser rolls for these, and just chose the fluffiest ones I could find in the loose roll bin at the Jewel. 

Step one: slice off the top of the roll and remove some of the middle. Brush with olive oil or melted butter. Preheat oven to 350. 

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Step 2: Crack an egg into the middle of the roll. Add a splash of heavy cream or half and half. Add salt and pepper to taste.

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Cover with Parmesan cheese (asiago would probably be really good too!)Image

Step 3: Put in oven for 20 – 30 minutes, depending on preference of doneness. For the last five minutes, put the tops of the bread that were sliced off in to toast. 

Thats it! Done!  The best part is that it taste good no matter what the yolk hardness is. My mother and dad were late getting to my place, so I left them in the oven to stay warm and they ended up with a harder yolk than I normally like. But my parents both loved it.  

 

Ta da! Image

Oh! And don’t forget dessert! I made cherry brownies – just a box of brownies but instead of adding water, put a can of cherry pie filling in and bake. Delicious! Image

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So…yeah. Whoops.

I’ve got a tiny habit of starting writing projects that I never finish. I just get frustrated with mental blocks and let the frustration overwhelm me.

 

 

My goal for my 26th year is to post in this blog at least 4x a month. Let’s see if I can hit that.

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Start the New Year healthier

I am addicted to cheese. I have, at several points, had only cheese and beer in my fridge. I love macaroni and cheese, I eat blue cheese on everything, and I figure I can add cheddar to most things.  So the fact that I’m somewhat lactose intolerant is not really a positive thing. I’m trying to eat less cheese, less dairy and more soy milk or soy cheese. Its not going well. I love cheese too much.

But in attempt to start 2012 right, I found a vegan version of one of my favorite soups – cream of broccoli. I got it from the website  Joy the Baker, but added some soy cheese to it, and some sea salt. The soup tasted realllllly good with pretzels instead of crackers. I didn’t have all the spices or lemon juice, but I added my own spices and like I said, about a 3/4 cup of soy cheddar as well.

Vegan Cream of Broccoli soup

1 1/2 cups raw cashews, soaked in water for 1 hour then drained

1 small onion, diced

2 cloves garlic, minced

1 tablespoon olive oil

2 heads of broccoli, chopped into bite-size florets

1/8 teaspoon fresh ground nutmeg

1 teaspoon cumin

1 teaspoon salt

1/4 teaspoon ground mustard seeds

fresh ground black pepper to taste

3 teaspoons fresh lemon juice

2 teaspoon vegan Worcestershire sauce

about 4 cups of water

Soak raw cashews in water for 1 hour.  They’ll soften slightly.  Drain.

Steam broccoli until tender.  A fork should be able to easily pierce the flesh.  Remove from steamer and set aside.

In a large saucepan over medium heat,  add olive oil, and onions.  Cook until onions are tender and translucent, about 5 minutes.  Add garlic and cook for one minute more.  Add cumin, salt, mustard seed, and black pepper and cook for about 30 seconds.  Add cooked broccoli florets, and remove from heat.

In a blender, add half of the softened cashews, about 1/2 of the broccoli mixture, and 2 cups of water.  Blend until smooth.  Pour blended soup into a large soup pan.  Blend the remaining cashews, broccoli, and 2 more cups of water.  Blend until smooth.  Pour into pan.  Heat over low heat.  Add lemon and worcestershire sauce.  Taste and season as necessary.  Add more water for a thinner consistency.

Serve warm.  Soup will last, in an airtight container in the fridge for 4 days.

And for dessert, my aunt had sent me Harry & David pears, which are delicious. So I made a crumble/crisp. I didn’t want to use up all the pears, so I mixed three pears with three gala apples.  So good.  I got this one from Pioneer Women

Pear Crisp

  • FILLING INGREDIENTS:
  • 4 whole (to 5) Large Pears (Bosc Work Well)
  • 2/3 cups Sugar
  • 1/4 teaspoon Salt
  • _____
  • Topping Ingredients
  • 1-1/2 cup All-purpose Flour
  • 1/3 cup Sugar
  • 1/3 cup Firmly Packed Brown Sugar
  • 1/2 teaspoon Cinnamon
  • 1/2 cup Pecans, Very Finely Chopped
  • 1 stick Butter, Melted

Preparation Instructions

Preheat oven to 350 degrees.

Peel, core, and dice pears. Place into a bowl and stir together with 2/3 cup sugar and 1/4 teaspoon salt. Set aside.

In a separate bowl, combine flour, sugar, brown sugar, cinnamon, and pecans. Stir together. Drizzle melted butter gradually, stirring with a fork as you go until all combined.

Pour pears into a baking dish; top with crumb topping.

Bake at 350 degrees for 30 minutes.

Place pan on top rack of oven for an additional 10 minutes, or until topping is golden brown.

Serve warm with vanilla ice cream.

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