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Monthly Archives: April 2012

I’ve been craving my own ink for as long a I can remember. In high school I wanted a four pointed star. There was always something special, magical and beautiful about the shape. But once I realized how commons stars were for tattoos, I lost interest.

Lately I’ve been addicted to the site The Tattoologist. The site features tattoo submissions from all over the world. I love seeing the variety of beautiful living designs and I love hearing their origins.

All this inspiration is stirring my desire to get my own ink!

“The more you are motivated by Love,
The more Fearless & Free your action will be.”
― Dalai Lama XIV

Soo excited to hear the Dali Lama speak in Ottawa. (Also excited to see Mr. Richard Gere who will be introducing him). 😉

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I’ve been a mixin’ maven in the kitchen recently. The BF and I started realizing our grocery bills were growing and the amount of leftovers we were throwing out was regretful. So we’ve been more thoughtful lately when cooking to try and re-purpose leftovers into new yummy creations.

This recipe is a successful creation of such efforts.

Squash Cakes

These yummy little morsels are crunchy on the outside and sweet, tangy, squashy goodness on the inside.

Ingredients:
– 2 cups of roasted squash (ours was a butternut squash leftover from dinner the night before)
– 1/8 cup of Parmesan cheese
– 1/8 cups of crushed bacon (leftover from breakfast)
– 1 tbsp baking powder
– 1/4 cup diced red onion
– 1 tsp cayenne pepper
– salt and pepper to taste
– 2 tbsp vegetable oil
– 7 tbsp flour
– cornmeal

1. Make sure your squash is well mashed with a potato masher or fork.
2. Mix in Parmesan cheese, crushed bacon, baking powder, red onion, cayenne pepper and salt and pepper.
3. Add flour until the mixture can be handled easily and rolled into a ball (you may need more than 7 tbsp, I didn’t keep too close a watch around 7).
4. Roll palm sized amounts in corn meal and place on a greased pie plate.
5. Bake at 450 for 20 minutes each side (or until each side is golden)

Serve with your choice of dipping sauce. We served with sour cream and I have to say that was a mistake… there was something missing to offset the sweetness of the squash.

I’d love to hear if anyone has any dipping sauce ideas!

K.

PRUNES 🙂

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My Mom turned me on to these little morsels of fibrey goodness. I do as she does, I leave them on the counter to munch on which also lets them dry out a little more.

Did you know that:

  • Prunes contain an antioxidant that can help prevent free radical damage to fats.
  • The fibre in prunes can help with weight loss.
  • Prunes have been renamed by some marketers to appeal to a younger generation. Their new name = dried plums.

Check out where I found all this great health info for even more information about the dried plum.

I loved making this for breaky the other day. It was right after a morning run so I packed it with plenty of protein to keep me going until lunch 🙂

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Ingredients:
– diced red onion
– diced tomato
– cheddar cheese
– fresh chopped cilantro
– black beans
– diced red pepper
– eggs
– your favorite salsa

Fry up all ingredients. Plate with a sprig of cilantro and serve with slices of a fresh avocado and toasted squirrelly bread. Yum!

You’ll notice for most of my recipes I don’t indicate quantities. Perhaps I’m misguided in this, but I feel like the majority of people use recipes as guides (especially if not overly complicated). I also don’t use them for the most part when I cook. But if anyone did want my measurements for a dish where they have not been included, please do feel free to contact me.