But first some apple pie. The first picture shows the little pie pre-topping. I made the crust out of regular stuff, but added a little brown sugar and almond slivers into the dough. Seems I'm going a little bit wild with the almond slivers ever since I got a handy little bag of them last month.
They really do have applications for all dishes. Casseroles, Indian curries, toasted with sugar & placed atop your Rice Dream. In this pie, I also mixed in some coconut milk & silk soy vanilla yogurt with the apples which made it creamy, delicious, and me a size larger than I was the hour before I ate it.
Last night we played at the Spazzitorium in Greenville with the awesome Tin Kitchen and Snake Vision. Sometimes the best thing about playing a show is meeting cool bands. An extra bonus was the venue itself.
I recommend it highly, with or without the scarf limbo.
Next, I've posted enough pictures of our dog Syba to make you regret the day you ever told us she was "cute."
We had "snow" (gonna try to use "" as much as possible in '08) and something about a husky and "snow" is irresistible.
As we were walking home this morning some kids, who were busy collecting "snow" from a dumpster to throw at each other, stopped their fight to say "Your dog is cute!"
I "engaged" them in conversation about snow soup, to which another kid repeats, "Your dog is cute!"
I personally find snow soup fascinating, particularly when gathered from Durham's railway system, but apparently these kids were not as interested in the fact that it is "just like a slushie!"
The first picture above she is pictured at her best: running toward me, while Rob checks his shoes for poo in the background. The next is a classic "stick-fetching" episode.
Following this, she is running and looking a bit fiercer than reality. The next shot she's holding the stick down with her paw.
In one last burst of cuteness, this picture speaks for itself.
Sunday, January 20, 2008
Monday, January 07, 2008
By popular demand and due to threats upon my life, I hereby post the secret recipe to the making of peanut butter balls. They are ugly. I think that's why I like them. This is a classic case of "it's what's on the inside." Random feedback:
- "They are like walking on clouds."
- "They aren't all peanut-buttery."
- "These are the best *%#&*!%! I've ever had!"
- "They're VEGAN?!"
Peanut Butter Balls
1 cup creamy peanut butter
1/2 cup Earth Balance ("Buttery Sticks" = 1 stick)
1-1.5 cups powdered sugar
8-9 oz vegan semi-sweet chocolate chips* + 2 T Earth Balance or coconut oil
- Whip the peanut butter and earth balance till creamy. Whip in the powdered sugar.
- Use a 1/8 cup scoop or small melon baller thing and scoop into balls on a tray that can be covered later.
- Freeze for a few hours.
- Melt the chocolate chips with the Earth Balance or oil using the double boiler method.
- Take out the frozen PB balls. Meanwhile, if you want to reuse the sheet upon which the frozen PB balls sit, pluck the little guys off and place them on another plate to await dipping.
- Once melted, I find it easiest to scoop some chocolate into a small bowl, then use tongs to dip each of the frozen balls into the chocolate. Let some of it drip off, then place them on a sheet. Some use waxed paper, but I found that wasn't necessary.
- After dipping is complete, cover and put in the fridge or freezer depending on your traveling plans. They thaw out pretty quickly.
- Don't eat them all.
* These are really, really easy to find. I just buy mine at Whole Foods - the generic blue bag that says "semi-sweet chocolate chips." They DO have another bag that says "vegan chocolate chips" but for the same ingredients you pay $1 more. Must be the word "vegan" that's pricey.
World Premiere of Seeing Through the Fence
I survived. Thank you so much to all of you who made it out, and to all of you who provided feedback. I was happy that it sold out (and beyond!) and people were kind enough to stand through the whole thing or sit on the floor and in the aisles. The venue, Manbites Dog Theater, was perfect for this event. A warm, cool place to hang out. Thank you to Jay for letting us host the premiere there.
My nerves were instantly calmed by hearing the Wigg Report who are pictured before you. Go see them live. Poor guys didn't get any peanut butter balls or the delicious seitan skewers, spanikopita, or cookies made by Chef Shirle because they were too busy playing the best music ever.
Speaking of, a huge thanks to Shirle for catering this event. She is beyond an amazing cook - if you have seen her displays, that's art, folks...and she will be hosting another traveling vegan brunch in March so stay tuned. Check out her blog Rockin' the Stove here.
Words upon the page of this blog cannot convey how grateful I am to all of you who came to support my first venture into film-dom. Also thanks to everyone who has requested a screening. If you would like to inquire about screening the film at your college or other event, email me at firstname.lastname@example.org for a screening packet, which I'll be assembling soon. I'm also getting the sound mixed & mastered then copies will be ready for sale.
Thanks to Indy for the article. And to everyone who helped shape and mold this thing. Also thanks to Jim for adding the chapters and making the export to DVD possible!
Extra special thanks to all the musicians who donated their music to this project. I have linked them as well as other resources here: www.porchlifeproductions.com/links.html. And of course for all the people in the documentary who agreed to be filmed. Including my good-natured husband Rob, who suffered through many renditions/clips of the work in progress, as well as my humor-testing it on him (Me: "Why aren't you laughing? That's funny...isn't it?" Rob: "Not after the 12th viewing...").