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It's on, the next 8 weeks, thru the holidays better than you could ever imagine, lean, strong, healthy and well, it's time....
Susan Powter Email this / 0 Comments
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Holiday Cards....
Photos By Me... Hand signed.... And, just in time... You asked and, consider it done, green giving this year, proceeds FEED.... The store, order now... Love it! Susan Powter Email this / 0 Comments
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Much to do, dinner with me, here we go, the holidays...
Susan Powter Email this / 1 Comments
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Trying for hours
Turning into Days soon To post Systems Down, here We go... Meantime It's Food Ready for Hours turning Into days Soon... Susan Powter Email this / 0 Comments
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They stand alone and work together, dueling blogs because...
Susan Powter Email this / 3 Comments
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Cranberry Apple Couscous Squash...
4 acorn squash, halved and seeded 1 cup apple juice 1 cup couscous 1/4 cup prunes, pitted and chopped 1/4 cup dried cranberries 1/4 cup dried apple, chopped 1/4 cup apple juice concentrate, thawed 1/4 teaspoon cardamom, ground 1 Tablespoon maple syrup 1/4 cup pecans, toasted and chopped, optional Steam acorn squash halves about 15 minutes, until tender Let drain, then place in a large roasting pan, cavity side up Preheat oven to 350 F While squash is steaming, bring apple juice to a boil in a small saucepan Remove from heat and stir in couscous Cover and let sit for 15 minutes to absorb the juice Stir prunes, cranberries, apples, apple juice concentrate, cardamom, and maple syrup into the couscous. Divide fruit couscous evenly between the steamed acorn squash halves Bake for 20 minutes Sprinkle with pecans, if desired, before serving. Email this / 0 Comments
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This being part one of The Toolbelted Dyke, part two you'll see on The Seattle P.I. websitesite, tonight dueling blogs, a good bowl of soup and she thought I was a mannequin....
Susan Powter Email this / 2 Comments
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Enjoy, Susan Powter Email this / 3 Comments
Filed under: | Shopping |
2 and 2/3 c. extra-firm SILKEN tofu
2 c. soymilk, or other plain non-dairy "milk", such as almond or rice 1 c. cold water 1 c. rum or brandy (or use apple juice with rum or brandy flavoring to taste) 4 and 1/2 tsp. vanilla 2/3 c. unbleached sugar OR 1 c. Grade A light maple syrup 1/4 tsp. salt 20 ice cubes freshly-grated nutmeg Place the crumbled tofu and the soymilk in the blender with the sugar and salt Blend until VERY smooth Scrape this into a large bowl or pitcher and whisk in the water, rum or brandy, and vanilla Mix well, cover and refrigerate until serving time To serve, blend half of the mixture in the blender with 10 of the ice cubes until frothy Repeat with the other half Serve in glasses with nutmeg sprinkled on top Enjoy, Susan Powter Email this / 0 Comments
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An enraged steward, teaching, crazy ass beautiful...
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Filed under: | Recipes |
Jambalaya Rice and sausage:
One package veggie sausage 1/2 cup chopped onion 1/2 cup chopped celery 1/2 cup chopped green bell pepper 2 cloves garlic, minced 1 teaspoon vegetable oil 2 cups chicken or veggie broth 1 can (14.5 oz.) diced tomatoes 3/4 cup uncooked long grain rice 1 1/2 teaspoons dried Italian seasoning 1/2 teaspoon crushed red pepper 1/4 cup veggie or chicken broth Directions: Remove sausange links from package Cook till crispy Cut into 1/2-inch-thick slices Set aside Saute onion, celery, bell pepper and garlic in a touch of oil until tender Stir in 2 cups broth, undrained tomatoes, rice, Italian seasoning and red pepper Bring to boiling Reduce heat Simmer, covered, for 15 minutes. Stir in sausage pieces If mixture appears dry, stir in 1/4 cup broth Return to boiling Reduce heat. Simmer, covered, for 3 to 5 minutes or until rice is tender And, enjoy the hell out of it... Susan Powter   Email this / 1 Comments
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The first time I ate it, poor thing, all the while there's.....
Susan Powter Email this / 4 Comments
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