Friday, November 14, 2014
Wednesday, June 15, 2011
where i come from
It is a small painting. its just two feet off the floor in a wall of paintings in a cold northern museum. its is a picture of a small house deep in a northern snow cradled by a vast alaska horizon. The sun is shadow on the horizon – in the softness just before dark. It is simple…small almost… and difficult to see so close to the floor. I crouched down low… wanting to touch it. suddenly i could see… and i loved it.
I fell deep inside the soft evening twilight and found myself alone in our amazing world breathing in stars on the edge of vast wilderness. I could see my breath in the cold and feel the crunch of the snow beneath my feet. i saw the greatness of our land and our God. I walked away seemingly hours later… only to come back the next day to see it once more before a long flight home.
Eight years later I still remember this one painting. This small piece of whispering art… tacked up 2 feet off the floor with a hammer. It reminds me of who I am … and where I come from.
I fell deep inside the soft evening twilight and found myself alone in our amazing world breathing in stars on the edge of vast wilderness. I could see my breath in the cold and feel the crunch of the snow beneath my feet. i saw the greatness of our land and our God. I walked away seemingly hours later… only to come back the next day to see it once more before a long flight home.
Eight years later I still remember this one painting. This small piece of whispering art… tacked up 2 feet off the floor with a hammer. It reminds me of who I am … and where I come from.
Tuesday, October 27, 2009
Saturday, September 12, 2009
Thursday, September 10, 2009
Be Inspired: i Love Changing Hands Book Store
We all have those moments... sometimes they stretch on and on and you wonder if you will be creative again. Thats what happens when you are stuck. so... here's the plan..
step One: I am going to write with a writers crit group in downtown phoenix.... there are about 6 of us. Each of us are so different.. and ssshhhhh we read our stories out loud. I LOVE it. ... But just going down to phoenix has seemed to jump start my dusty mind... I love it there the dusty brick buildings ... perfect lovely southwestern colors... and the wandering souls of people on the streets....
step Two : chocolate.....
step Three: Read Read Read
oh come to think of it they are all Changing Hands Bookstore. that makes me happy!
step One: I am going to write with a writers crit group in downtown phoenix.... there are about 6 of us. Each of us are so different.. and ssshhhhh we read our stories out loud. I LOVE it. ... But just going down to phoenix has seemed to jump start my dusty mind... I love it there the dusty brick buildings ... perfect lovely southwestern colors... and the wandering souls of people on the streets....
step Two : chocolate.....
step Three: Read Read Read
oh come to think of it they are all Changing Hands Bookstore. that makes me happy!
Monday, September 7, 2009
Friday, August 28, 2009
the book that changed my life 71 remarkable writers celebrate books
" ...what is it about this poem that thrilled me...? That sing song cadence for one thing, with its ominous message....more than the rhyme or meter was the reality: poetry could emerge out of the geography of your own experience, the life you lived or knew. -- James Atlas
" ...we carry all the writings inside us from the very first word. And then one day I woke up and wrote my first story. It wasn't much ( as I recall, it began "It is raining...") but it was a start. -- Kate Atkinson
" ...we carry all the writings inside us from the very first word. And then one day I woke up and wrote my first story. It wasn't much ( as I recall, it began "It is raining...") but it was a start. -- Kate Atkinson
Monday, August 24, 2009
Monday, August 10, 2009
Friday, July 31, 2009
Gluten free Flours:
Annalise Robert's Basic Brown Rice Flour Recipe From GlutenFreeMom.com
Brown Rice Flour Mix:
2 cups brown rice flour
(extra finely ground brown rice flour)
2/3 cup potato starch
1/3 cup tapioca flour
It is very important that you use an extra finely ground brown rice flour, (and not just any grind) or your baked goods will be gritty, heavy and/or crumbly. You can purchase a Super Fine Brown Rice flour from Authentic Foods.
Not feeling up to the challenge of making your own flour, you can order this flour pre-mixed from Authentic Foods.
Also can use 6 cups Brown Rice + 2 cups Potato Starch + 1 cup Tapioca Flour
**Xanthan gum is the ingredient in gluten free flour mixes that basically replaces the gluten and holds the recipe together. Note that neither of these blends contain xantham gum so you will want to add some if you are using this flour in a baking recipe.
Karen Robertson's Basic Brown Rice Flour Recipe
We have also used the following recipe with excellent results. It has more white rice which makes it less healthy, but maybe a little less grainy if you are using straight brown rice flour that is not finely ground.
This is the Multi-Blend Gluten Free Flour.
1 cup brown rice flour
1 1/4 cup white rice flour
1/4 cup potato starch
2/3 cup tapioca starch
3/4 cup sweet rice flour
1/3 cup cornstarch
Not feeling up to the challenge of making your own flour, you can also order this flour pre-mixed from Authentic Foods.
* Xanthan gum is the ingredient in gluten free flour mixes that basically replaces the gluten and holds the recipe together. Note that neither of these blends contain xantham gum so you will want to add some if you are using this flour in a baking recipe.
**Xanthan Gum
**Xanthan gum is the ingredient in gluten free flour mixes that basically replaces the gluten and holds the recipe together. Note that neither of these blends contain xantham gum so you will want to add some if you are using this flour in a baking recipe.
Karen Robertson recommends the following substitution in her book, Cooking Gluten-Free:
Bread: 1 teaspoon xanthan gum per cup of flour mix
Cakes: 1/2 teaspoon xanthan gum per cup of flour mix
Cookies: 1/4 teaspoon per cup of flour mix
In the recipes on my web site, I have already suggested the amount of xanthan gum that you use.
From GlutenfreeMom.com
Brown Rice Flour Mix:
2 cups brown rice flour
(extra finely ground brown rice flour)
2/3 cup potato starch
1/3 cup tapioca flour
It is very important that you use an extra finely ground brown rice flour, (and not just any grind) or your baked goods will be gritty, heavy and/or crumbly. You can purchase a Super Fine Brown Rice flour from Authentic Foods.
Not feeling up to the challenge of making your own flour, you can order this flour pre-mixed from Authentic Foods.
Also can use 6 cups Brown Rice + 2 cups Potato Starch + 1 cup Tapioca Flour
**Xanthan gum is the ingredient in gluten free flour mixes that basically replaces the gluten and holds the recipe together. Note that neither of these blends contain xantham gum so you will want to add some if you are using this flour in a baking recipe.
Karen Robertson's Basic Brown Rice Flour Recipe
We have also used the following recipe with excellent results. It has more white rice which makes it less healthy, but maybe a little less grainy if you are using straight brown rice flour that is not finely ground.
This is the Multi-Blend Gluten Free Flour.
1 cup brown rice flour
1 1/4 cup white rice flour
1/4 cup potato starch
2/3 cup tapioca starch
3/4 cup sweet rice flour
1/3 cup cornstarch
Not feeling up to the challenge of making your own flour, you can also order this flour pre-mixed from Authentic Foods.
* Xanthan gum is the ingredient in gluten free flour mixes that basically replaces the gluten and holds the recipe together. Note that neither of these blends contain xantham gum so you will want to add some if you are using this flour in a baking recipe.
**Xanthan Gum
**Xanthan gum is the ingredient in gluten free flour mixes that basically replaces the gluten and holds the recipe together. Note that neither of these blends contain xantham gum so you will want to add some if you are using this flour in a baking recipe.
Karen Robertson recommends the following substitution in her book, Cooking Gluten-Free:
Bread: 1 teaspoon xanthan gum per cup of flour mix
Cakes: 1/2 teaspoon xanthan gum per cup of flour mix
Cookies: 1/4 teaspoon per cup of flour mix
In the recipes on my web site, I have already suggested the amount of xanthan gum that you use.
From GlutenfreeMom.com
Thursday, July 30, 2009
gluten free bread
By: Laurie150
Oct 16, 2006
My own recipe, comes out fluffy and nice and need not be frozen. Healthy and full of nutrition, as opposed to rice flour based breads. Can be vegan* This was the foundation recipe of my cookbook - after all of these (and so many others) fantastic reviews, I was inspired. Please check out my book at http://laurie.ecrater.com
SERVES 12 -18 , 1 loaf (change servings and units)
Ingredients
1 1/4 cups gluten-free flour
1/4 cup garfava flour
1/2 cup potato starch
1/4 cup cornstarch
1/4 cup flax seed meal
2 1/2 teaspoons xanthan gum
2 teaspoons active dry yeast
1 teaspoon salt
2 eggs
2 egg whites
1 cup water or milk
2 tablespoons vegetable oil
2 tablespoons honey
2 teaspoons vinegar
Directions
1Combine flours, flax, starches, gum, yeast, salt.
2In the mixer, combine wet ingredients, then add the dry.
3Scrape the sides, and mix on medium for 4-5 minutes.
4Pour into 9x5 pan, and let rise to top of pan (took about 80 minutes). I always, always let it rise in a turned off oven.
5Bake at 350F for about 40 minutes.
6Remove from pan, cool, and slice.
7*use egg replacer of choice to create a vegan loaf, as well as an alternative sweetener for the honey.
REVIEW: VARIATIONS
Bread really is great! I was somewhat skeptical but I will never forget that first bite, after I sliced into it still hot (we couldn't wait for it to cool) smeared some butter on it and enjoyed a heavenly taste experience. I love the texture of this bread. It holds up so well and was still quite moist the next day. I used 1 cup brown rice flour, 1/4 cup white rice flour, and in place of the garfava flour I used Hodgson Mill's gluten-free baking mix which is millet and garbanzo flours. Everything else was kept the same. I did use agave nectar instead of honey, and apple cide vinegar though. The crust was perfect too - just a tad bit crisp and quite thin. I gave some slices away to someone who made a deli sandwich out of it. We used some slices for cheeseburgers. It was a great day and a half of eating!
Oct 16, 2006
My own recipe, comes out fluffy and nice and need not be frozen. Healthy and full of nutrition, as opposed to rice flour based breads. Can be vegan* This was the foundation recipe of my cookbook - after all of these (and so many others) fantastic reviews, I was inspired. Please check out my book at http://laurie.ecrater.com
SERVES 12 -18 , 1 loaf (change servings and units)
Ingredients
1 1/4 cups gluten-free flour
1/4 cup garfava flour
1/2 cup potato starch
1/4 cup cornstarch
1/4 cup flax seed meal
2 1/2 teaspoons xanthan gum
2 teaspoons active dry yeast
1 teaspoon salt
2 eggs
2 egg whites
1 cup water or milk
2 tablespoons vegetable oil
2 tablespoons honey
2 teaspoons vinegar
Directions
1Combine flours, flax, starches, gum, yeast, salt.
2In the mixer, combine wet ingredients, then add the dry.
3Scrape the sides, and mix on medium for 4-5 minutes.
4Pour into 9x5 pan, and let rise to top of pan (took about 80 minutes). I always, always let it rise in a turned off oven.
5Bake at 350F for about 40 minutes.
6Remove from pan, cool, and slice.
7*use egg replacer of choice to create a vegan loaf, as well as an alternative sweetener for the honey.
REVIEW: VARIATIONS
Bread really is great! I was somewhat skeptical but I will never forget that first bite, after I sliced into it still hot (we couldn't wait for it to cool) smeared some butter on it and enjoyed a heavenly taste experience. I love the texture of this bread. It holds up so well and was still quite moist the next day. I used 1 cup brown rice flour, 1/4 cup white rice flour, and in place of the garfava flour I used Hodgson Mill's gluten-free baking mix which is millet and garbanzo flours. Everything else was kept the same. I did use agave nectar instead of honey, and apple cide vinegar though. The crust was perfect too - just a tad bit crisp and quite thin. I gave some slices away to someone who made a deli sandwich out of it. We used some slices for cheeseburgers. It was a great day and a half of eating!
Sunday, July 19, 2009
Saturday, June 27, 2009
Thursday, June 11, 2009
Art rejection: by B.J. KATZ Glass Artist
"Rejection is part of being an artist - don't take it personally or get discouraged, especially in the early stages of your art career. Keep putting yourself out there. Art being a matter of taste; there is no right or wrong. Rejection simply means that the other person has different taste, desires or experience. Remember that each 'no' is a step on the way to a 'yes.'"
Saturday, May 30, 2009
tortillini salad
Tortellini Salad, but not
slightly adapted from ...and a cookie for dessert
Makes 8-10 side dish servings
2 bags frozen cheese tortellini or 1 pound pasta (campanelle)
1 small can sliced black olives, coarsely chopped
7-ounce jar roasted red peppers, coarsely chopped
6.5-ounce jar marinated artichoke hearts, coarsely chopped
8 ounces sun-dried tomato vinaigrette dressing
1/4 cup grated Parmesan cheese
8 ounces fresh mozzarella, cut into bite-sized pieces
Cook pasta according to directions. Drain and rinse with cold water.
Toss pasta in a large bowl with olives, peppers, and artichokes. Toss with dressing and Parmesan cheese. Cover and chill for 1-4 hours. Add mozzarella, gently combine, and add more dressing if necessary. Chill until ready to serve.
slightly adapted from ...and a cookie for dessert
Makes 8-10 side dish servings
2 bags frozen cheese tortellini or 1 pound pasta (campanelle)
1 small can sliced black olives, coarsely chopped
7-ounce jar roasted red peppers, coarsely chopped
6.5-ounce jar marinated artichoke hearts, coarsely chopped
8 ounces sun-dried tomato vinaigrette dressing
1/4 cup grated Parmesan cheese
8 ounces fresh mozzarella, cut into bite-sized pieces
Cook pasta according to directions. Drain and rinse with cold water.
Toss pasta in a large bowl with olives, peppers, and artichokes. Toss with dressing and Parmesan cheese. Cover and chill for 1-4 hours. Add mozzarella, gently combine, and add more dressing if necessary. Chill until ready to serve.
Thursday, May 7, 2009
VEGIE ENCHILADA
VEGETARIAN ENCHILADAS
INGREDIENTS (Nutrition)
1 head broccoli, cut into florets
8 ounces whole button mushrooms
3 small zucchini, chopped
2 cups chopped carrots
1/4 cup olive oil
salt and pepper to taste
3 cups water
1 cup milk
1/4 cup butter
1 (7.6 ounce) package instant mashed potato flakes
1 (12 ounce) package corn tortillas
3 cups enchilada sauce
8 ounces shredded Cheddar cheese
ADD: Cumin and Chili Powder, Taco Spices to taste
Also may stove top grill the veggies
DIRECTIONS
Preheat oven to 425 degrees F (220 degrees C).
In a large mixing bowl, combine broccoli, mushrooms, zucchini, and carrots. Drizzle the vegetables with olive oil, and season with salt and pepper. Spread vegetables in a single layer in a shallow baking dish. Roast vegetables in the preheated oven for 30 to 40 minutes; stir halfway through their cooking time. When finished cooking, remove from the oven, and reduce oven temperature to 350 degrees F (175 degrees C).
Bring water, milk, and butter to a boil in a large pot. Remove the pot from heat, and mix in the mashed potato flakes. Let stand two minutes, then stir the mashed potatoes with a fork until they are smooth. Stir in roasted vegetables.
In a dry, nonstick skillet over medium heat, quickly heat each tortilla on both sides to make pliable. Dip the tortillas in enchilada sauce. Put a large spoonful (approximately 1/4 to 1/3 cup) of potato-veggie mixture into the center of each tortilla. Top mixture with about 1 to 2 tablespoons cheese, and roll tortillas. Place seam-side down in a 9x13 inch baking dish. Pour extra sauce over top, and sprinkle with remaining cheese.
Bake at 350 degrees F (175 degrees C) for approximately 20 to 30 minutes, or until the enchiladas are heated through.
May Subsitute:
Leeks
Green Peppers
Red Pepper
INGREDIENTS (Nutrition)
1 head broccoli, cut into florets
8 ounces whole button mushrooms
3 small zucchini, chopped
2 cups chopped carrots
1/4 cup olive oil
salt and pepper to taste
3 cups water
1 cup milk
1/4 cup butter
1 (7.6 ounce) package instant mashed potato flakes
1 (12 ounce) package corn tortillas
3 cups enchilada sauce
8 ounces shredded Cheddar cheese
ADD: Cumin and Chili Powder, Taco Spices to taste
Also may stove top grill the veggies
DIRECTIONS
Preheat oven to 425 degrees F (220 degrees C).
In a large mixing bowl, combine broccoli, mushrooms, zucchini, and carrots. Drizzle the vegetables with olive oil, and season with salt and pepper. Spread vegetables in a single layer in a shallow baking dish. Roast vegetables in the preheated oven for 30 to 40 minutes; stir halfway through their cooking time. When finished cooking, remove from the oven, and reduce oven temperature to 350 degrees F (175 degrees C).
Bring water, milk, and butter to a boil in a large pot. Remove the pot from heat, and mix in the mashed potato flakes. Let stand two minutes, then stir the mashed potatoes with a fork until they are smooth. Stir in roasted vegetables.
In a dry, nonstick skillet over medium heat, quickly heat each tortilla on both sides to make pliable. Dip the tortillas in enchilada sauce. Put a large spoonful (approximately 1/4 to 1/3 cup) of potato-veggie mixture into the center of each tortilla. Top mixture with about 1 to 2 tablespoons cheese, and roll tortillas. Place seam-side down in a 9x13 inch baking dish. Pour extra sauce over top, and sprinkle with remaining cheese.
Bake at 350 degrees F (175 degrees C) for approximately 20 to 30 minutes, or until the enchiladas are heated through.
May Subsitute:
Leeks
Green Peppers
Red Pepper
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