Onion Dip . . .

Normally, I make onion dip using Mrs. Grass's Onion Dip mix. And this most recent time, I though I still had a packet in the cupboard. But I didn't. But, I still wanted to make up some onion dip to keep on hand, so I did what I do best in the kitchen: I improvised and made up my own recipe.

One container Tofutti Sour Cream (12oz)
One container Tofutti Cream Cheese (plain)(8oz)[I only specify Tofutti because I haven't found Soya Kaas brand cream cheese for years!]
~ 2 tbsp onion flakes
~ 1/2 tbsp garlic salt (use garlic powder is sodium is an issue)
~ 1/2 tbsp oregano
~ 1/2 tbsp parsely
~ 1/4 tbsp basil
~ 1/4 tbsp red pepper flakes
~ 1/4 tbsp black pepper

Mix everything up really well. The flavors permeate the mixture the longer it sits, so I recommend making it a day before want to use it, just like you would gazpacho (which I'll be making this summer, in addition to some grilling which means marinades!)

And I did make vegan fajitas and soft tacos, but I used McCormick's taco mix and fajita mix, and I'm thinking that I can replicate those. And so next time I make vegan mexican, I'll do that. And, as always, if it turns out tasty, then I'll share the how-to.

On other topics . . .

I was out the other night with a friend and met a guy. Perfect age. Very cute. But I told him that I'd me working friday night, and that I'd give him a call on saturday. Well, he called twice on friday when I was at work. Didn't listen very well, now, did he? So . . . I'm passing on that one.

And my best friend from work has taken a new job (she's the one I was out with that night above), so work will be less fun. I'm trying to help someone get the position - she reminds me of a younger me - but we'll see how that goes.

And the family emergency has settled down and things are back to normal, basically. A little health scare with my 92 year old grandmother. But all is well in the world, now.

I've been itching to make a dessert lately. And I will, soon. Can't decide - baklava or cheese cake. I'm leaning towards baklava since I haven't had it years. Whereas it's been about 9 months since I made a (vegan) cheese cake.

in any case . . .

slainte . . .

Mulu :>))

p.s.

I re-allocated funds in my 401k, from the funds offered by the company into the self-directed brokerage account.

I didn't have much to play with, but, I bought Chimera Investment Corp, CIM, and Tyson Foods Inc, TSN. I also picked up a mutual fund, HFEAX : Henderson European Focus,

So, we'll see how they do . . .

Slainte . . .

Mulu :>)

St. Patty's Day, 2010

It's the weekend before St. Patrick's Day, and I have nothing planned. I have to work that night. Oh well. I'm probably better off that way.

Ok. Now it the week after St. Patty's Day. Nothing exciting happened. I worked that night. And then went to my other home: my folks' house so that I could take care of the animals while they were away.

I was out with friends last saturday night, and started talking to this really cute guy named Dave. But he was with his friends, about 10 years younger than me, and didn't seem interested in getting my phone number or talking further than the chit-chat at the bar. Ah well . . .

And then my high school was having an anniversary celebration, to which I went with my mom, since she still teaches there. There was this cute teacher from the art department. I looked him up on Facebook when I cot home, and his profile said that he was single, but only about 2 years older than me. But, I've got some feelers aout about him, to see if I might have turned his head, too.

In any case . . .

I'll be making vegan mexican sometime soon. And possibly a cheesecake or baklava.

In any case ...

Slainte . . .

Mulu :>)

Garlic Bread / Italian Bread

Last night, I got a hankering to make bread from scratch. It was around 8pm, though. And by the time I had found a couple of recipes, it was 8:30pm, and getting later. I laid on the couch for a bit before I finally decided to do it tomorrow. (Meaning, right now, today.)

Whenever I don't know how to do something, I research. This time, I googled 'basic italian bread recipes.' The first one was an Emeril. The second was an allrecipes.com. And I saw something that said garlic knots. The measurements were all pretty much the same; a few differences : sugar in one; cake yeast instead of packaged yeast; specific type of flour, etc. . .

Two things I always keep in my cupboard are packages of active dry yeast and flour - though I keep that in the freezer. So, I pulled out 2 packages of the yeast and one bag of flour. (The packages usually come in groups of three, and the flour is a 2 pound bag, which yields a touch over 6 cups) Then, a big bowl. I emptied the yeast into the bowl. Added 2 cups of lukewarm water (about the temperature that you'd make a baby bottle). Let it sit for about 5 minutes. Then, add the bag of flour. (it's easier than actually measuring it out).

You can use a fork or a whisk to start mixing it all together, but it won't hurt it all to sit for a little bit while you chop extremely fine about half of a bulb of garlic and then sautee it, to soften the sharpness. Then add the garlic to the mixture. Next, add a tablespoon of salt and a tablespoon of sugar. And add oregano, basil, parsely and dill (your basic italian spices). Mix it all together.

It's hard to describe what you're looking for if you've never made a dough of any sort, but you want it to be a uniform consistency, able to stick together yet not sticky. Once you've got it together like that, then start kneading it. For those of you with cats, its very similar to what they do with their claws on your when they're *happy*. Knead the dough for about 5 to 10 minutes. Then, compact it into a ball, place in a bowl or on a tray and cover it. Set your timer for and hour and a half to two hours and go do something else productive.

In that time, the dough should double in size. The next thing to do is 'punch it down.' Basically, deflate it. Knead it again for a few minutes. Get it rolled into a loaf form and let it rise again - covered - for a little while, though for less time this time. About 15 to 30 minutes. The dough should almost double in size again. Set the oven to 425 degrees. Uncover the dough and bake for 30 to 45 minutes, until the crust is a pretty golden brown.

And, like most of my recipes, my love life is starting from scratch. Again. Haven't heard from serial texter in a few days, though I had already written him off. I need to go somewhere other than work to meet people, but right now, the funds are there to do that. So . . . I'm thinking it'll be a couple of weeks but then I'll be out.

I'll be cooking before that, though. so . . .

in any case . . .

slainte . . .

Mulu :>))