What is this bee?! I think this is a bee! And I have been trying to find out its name! It looked very interesting! I hope it is not in the danger of colony collapsing. And I hope it’s native in Southern California.
Tree! With weird little dried fruit/seed thingy! Cool-looking! Leaves were all fallen off and then there are just the little round things left on the branches.
Of course, Trader Joe’s in Beverly Hills.
Just some of the things I did over the fall, winter, and spring, respectively.
Golden vanilla cupcake with Soy Whip (which contains nitrous oxide, N2O, not too harmful in small amounts, a laughing gas in large amounts, and a potent greenhouse gas, although the old cans would have CFC, chlorofluorocarbons, an ozone killer).
Giant big plain loaf of bread. From the Bread of the World. I don’t remember what it’s called. I was just wondering if the old yeast I got from my friend works still after its expiration date. The bread turned out giant big. So, yeah, the yeast works. Oh, yeah, see the kumquats there?
SPRING! It’s the time when our dragon fruit cactus plants start to bloom, and they have really big flowers! BLOOM! Like seriously blooooooom! And they smell really good, too.
Science, a word that includes infinite possibilities and imagination… Also requires tons of time of working till midnight doing almost monotonous work, which don’t usually yield results one would like.
When such work is required, you would hope to get some machine that does the thing you want to do over and over again, such as an autosampler, so you don’t have to inject the samples yourself, the autosampler will do it for you. And when there is no autosampler present, you just have to do it yourself. Every 5-10 minutes. For however many samples you have.
Life could be interesting if you cut your life into 5-10-minute intervals. You start to wonder if there is more to the 5-10 minute intervals in life. I had to do it for the samples, and I wondered about what I can accomplish in the 5-10-minute interval before I had to inject another sample. I get hungry like a normal human being, and 5-10 minutes are not enough for a quick meal right next to the lab. So Nana’s cookies come to the rescue!
Ever since I moved to L.A. I have to cook my own food. Sometimes I ran out of bread for lunch or have not had the time to cook. Thank goodness for Nana’s cookies! I have been avoiding palm oil (because I don’t know where it came from and whether it was grown environmentally), and some of Nana’s cookies do not contain palm oil! They are entirely vegan! And really good, too! Even the canola oil is GMO-free! Not organic though.
I want to add a note about The Heart Thrive apricot cookies. They are filling, a little dry, but I was surprised that they had the flavor of fruity bubble gum, I liked it since I haven’t had bubble gums for a long, long time, so it is a little nostalgic.
I really like this recipe! It is tasty! However artichoke is more of a summer/fall vegetable, unless it is imported.
I did not use any garlic and onions, nor coriander. I used Chinese mahogany, and apple vinegar instead of lemon juice. Instead of red peppers, I really like the chipotle in the stew!
Other bloggers’ raving reviews:
http://www.thesaucethickens.com/2009/05/red-lentil-artichoke-stew.html
http://www.delightsanddelectables.com/wednesday-night-stew/
http://chayg.ca/red-lentil-artichoke-stew-day-46125-63-recipes-down-187-to-go/
I have never had ratatouille before. I am actually not sure about what it should have been like… Or how it should have looked like.
When I was trying to buy the white beans, there are several white beans choices available, the navy beans, cannellini beans, and great northern beans. For this recipe, I got the navy beans, which are kind of like white kidney beans. I am not sure which one I should have chosen for this. Again, no onion and garlic, just Chinese mahogany, no wine, and green bell peppers instead of red bell peppers.
Maybe it was because I didn’t know how it was supposed to be like, I thought the recipe was okay, just like a common vegetable stew, nutritious though. Did I even use the right white beans?
Others who tried it:
http://lainecooks.wordpress.com/2011/08/24/ratatouille-with-white-beans/
http://vegancrunk.blogspot.com/2009/06/ratatouille.html
http://chayg.ca/ratatouille-with-white-beans-day-81125-104-recipes-down-146-to-go/
Hooray! I caught up with the seasons! This is supposed to be a winter recipe, but I think it is good when the vegetables are in season to be used for the salad.
Super easy and simple to make.
I used the “magic” sprouted beans and seeds bought from the farmers market to make my salad. I still cannot stop eating this “magic”! It’s so sweet! And cruchy!
I added everything on the ingredient list in there, including olive oil.
Yummy!
Other people seemed to have enjoyed it very much, too!
http://oneveganandoneflirt.blogspot.com/2010/10/honey-mustard-salad-dressing.html
http://mealswithmelrob.wordpress.com/2012/04/12/meal-twelve-will-and-kim/
http://busyhappyvegan.blogspot.com/2010/02/warm-winter-vegan-deliciousness.html
Hm… This is the second time I tried this recipe.
Lessons learned:
Do not let the veggies cook too long.
Do not put dried and cured olives instead of kalamata olives.
Do not put just any mushroom in the recipe.
I used Chinese mahogany instead of onion and garlic. I like the abundance of vegetables! I think this recipe will work better in the spring rather than in winter because I think the vegetables will be easier to find during the spring.
The salt is just enough for me from the olives and the tamari. It is something you can control your salt consumption.
Apparently, others also suggest not to overcook the vegetables:
http://chayg.ca/penne-pasta-with-fresh-veggies-day-92125-107-recipes-down-143-to-go/
http://vegcookbookclub.com/2012/02/27/warm-spinach-salad-tofu-spinach-lasagna-penne-pasta-with-fresh-veggies-whole-wheat-chocolate-chip-cookies/
http://vegancrunk.blogspot.com/2009/07/what-i-ate-last-week.html
