Not To Be Trusted With Knives

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#15 – Where I Am Right Now

So I just saw a tweet from @Blogathon.org saying that if you post a pic of the place you are blogging before 1 p.m. on their Flickr, you will have a chance to win a $5 sponsorship for your charity from them. And seeing as I haven’t got a single donation pledge since the start of blogging today (mad props to everyone who pledged their donations before the ‘thon started though!), I figure I should give this one a shot!  So here I am:

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It’s a beautiful day here in Vancouver and so I’m blogging on Tod’s balcony, enjoying my non-stop Diet Pepsi and the hummus I made last night knowing that I’d be snackity1 today.

1“Snackity” is another word for “BETH HUNGRY!”

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#14 – A List of My Go-To Meals

Well, it looks like I’m on a roll with the food topics!  Here’s a list of my go-to meals – those meals I make all the time and can make pretty much with my eyes closed1:

  • Egg McMaster
  • whole wheat pasta with homemade tomato sauce
  • vegetarian chili – which is basically just my homemade tomato sauce with kidney beans, Yves veggie ground round, chili powder & hot sauce added.
  • Delish Curry Goodness – this is a spinach, tofu, chickpea and curry concoction that my sister’s bf used to woo her.  So she got an awesome boyfriend and I got an awesome dinner recipe!
  • homemade pizza with veggies, goat cheese and fresh basil (It’s kind of cheating because I use frozen dough from Stong’s, but it’s more homemade than (a) delivery, (b) frozen pre-made pizza, (c) pre-cooked pizza pie shell.  Not that I don’t make those kinds too, but I like my “homemade” pizza the best.  Tod and I watched a cooking show the other day where they cooked their pizza dough on the BBQ, so now I *totally* want to try that!
  • Twitter Recipe.  I call this one “Twitter Recipe” because one day I tweeted “I don’t know what to have for dinner!” and someone tweeted back a recipe.  It think it took 2 tweets and then one clarification tweet and I had the recipe.  In fewer than 420 characters.  Basically, it’s sauteed veggies & tofu, a can of cream of mushroom (or cream of whatever you like) soup, curry paste and a can of pineapple chunks, mixed with cooked rice (or sometimes I do it with rice noodles). It’s really fast and I usually make a big pot so I have plenty of leftovers to bring to work for lunch.
  • Hummus.  My friend Kaede taught this one to me: nuke a can of chickpeas for ~7 mins to soften them, then throw them in a blender (I use my Magic Bullet) with tahini, fresh garlic, lemon juice.  I usually add flax oil because it’s so damn good for you (and since you can’t cook flax oil, it’s nice to have a recipe to put it into).  You can also add variety by including things like a roasted red pepper or chili pepper flakes.
  • Guacamole.  I’m a fan of simplicity when it comes to my guac.  Avacado, garlic, lemon juice (and chili pepper flakes if I feel like an added kick). Blend.  I like this straight up with nachoes, or inside a veggie taco or wrap with refried beans & veggies.

Can you tell it’s lunchtime?

1Hmm, maybe it’s all this cooking with my eyes closed that makes me “Not To Be Trusted With Knives.”

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#11 – Stuff Cookbooks Have Taught Me

ProfileSo thinking of Stuff Books Have Taught Me, cookbooks actually come to mind.   I *love* cooking!  I suppose it was actually my mom who taught me much of the stuff I know about cooking (she used to cook & bake with me and my sister all the time when we were little), but the recipes came from cookbooks or magazine (remember, this was in the ancient pre-Internet times1).

My go-to cookbook for the basics is The Good Housekeeping Cookbook.  It’s got all the basics in it and is easy to grab when you want to look up something simple, like chocolate chip cookies or how long to hard boil an egg for2.  Other cookbooks I own include:

  • The Looneyspoons cookbook3
  • One by some chef dude (the name of who escapes me at the moment and I’m not at home so I can’t just look on my shelf) from which I learned this important lesson: Add lots of spices to your cooking.  Add spices until you think you’ve added too many spices. Then add some more spices.  Then it will rock.
  • An Indian fusion one that my friends Shalu, Daniela and Jenny gave me one year for my birthday.
  • Another Indian vegetarian one that Shalu gave me.  But try as I might, no matter how closely I follow the recipes, I never seem to be able to make Indian food that tastes anywhere near as good as Shalu’s.  And Shalu’s mom.  Omg, Shalu’s mom is the best cook in the entire world!  I need her to teach me how to cook!
  • Every Canadian Living Christmas recipe magazine ever. My mom sends them to me every year.  Three of my go-to recipes (bean & salsa phyllo5 triangles, chocolate truffles shaped like mice and cupcakes that look like reindeers) come from these magazines.

Recently Tod got the Rebar Cookbook from his mom4 and we made some *awesome* spinach rice from there.  It was so freaking delicious.  Mmm… I could go for some of that right now!

1Come to think of it, I don’t even know why people buy cookbooks anymore.
2And I seem to have a serious mental block, for some reason, on remembering how long to boil an egg.
3Thanks Tod’s Mom!
4Which inexplicably calls for *chicken* stock in all of its “vegetarian” recipes. Despite the fact that the cookbook itself includes a recipe for homemade *vegetable* stock. FAIL!
5Does anyone know if the correct pronuciation of this is “feel-lo” or “file-lo”?

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