Happy Friday!

From Barney's Desk:

 

"You don't become a master by learning 4,000 things...you become a master by learning how to do a dozen of the right things 4,000 times"

 

Right on!

 

P.S.:

 

I recommend Krav Maga highly to everyone. Though, Sutter thinks that I should print this picture and ask for a refund:) Mac is also not convinced that they know what they are doing, since I did kick him bad on his face, while trying to show-off my skills...(it hurt though:)

 

It is really cool to throw a jab with a bunch of hunks and it is fun to practice Uma's moves from Kill Bill.

 

More on Krav Maga here...

 

 

Mom's Most Requested Recipe (in love)

Mom doesn’t like to experiment with different recipes, but she does have specials that are very good! I remember her crème caramels, (we even had individual metal molds), her tiramisu is also very good and this sour cherry dessert is probably the most requested recipe from her.

When I saw this picture on Flickr, I emailed it to her immediately. Cenk has been asking for it for a long time, but the recipe had some problems so we couldn’t share. It is the damn sour cherry pudding! They took it off the shelves a couple years ago. (We were probably helped them clear the inventory in less time than they have forecasted. I remember dad running around every grocery store to find the last remains of this treasure. Of course, they didn’t last long.)

Until now…We are proud to bring this dessert back to life…with a homemade cherry pudding…I haven’t tested this recipe yet, but it looks very good on my sister’s blog…Mom is coming next week, so I will make sure to lock her in the kitchen…Crap…sour cherry juice…..is as hard to find as the pudding itself…Will figure out something…

1 pack of cookies (petit beurres work the best, LU brand is good)
1 pack of pudding (make according to directions)
1 envelope of gelatin
1.5 table spoon corn starch
1.5 tablespoon sugar
2.5 cups sour cherry juice

Line a 9 by 13 baking sheet with the cookies.
Pour the warm vanilla pudding on top. Let it cool for 10 minutes and add another layer of cookies.
Sprinkle the gelatin over 1 tablespoon of cherry juice and let it dissolve, appr. 10 minutes.
Cook the sour cherry pudding by mixing all the ingredients over medium heat.
Carefully pour the pudding over the cookies.

The jelly hearts are so adorable, but I don’t have a clue how to make them. Cutting heart shapes from strawberries sound extremely difficult...but I will try it soon:)

My sister used cherries instead, it looks nice but hearts are just so adorable...They also topped this with a spoon of vanilla ice cream….Needless to say, we don’t mess around when it comes to dessert!

Photo Credit: Varf
I can't post from Flickr...something wrong with the beta settings...Don't switch to Blogger beta...Be warned.

A happy day...

Blissful is passionlessness in the world,
The overcoming of sensual desires;
But the abolition of the conceit I am --
That is truly the supreme bliss.

Udana II, 1

Request for better food!

This is so cool! I agree that an all organic, veggie cafe would do well in the Space:))) wink wink;)

P.S:Lane, lets change that hummingbird with Apollo-13:)

Featured Shake: "Phraxos Nights"

John requested a shake to be named after him back in Montezuma, but John Sullivan as a shake name, ummmm not that catchy??? Hence, Phraxos Nights, for him!

It is very easy to make and you don't even need a Vita-Mix! Here is the recipe:

1 small papaya

1 tablespoon of agave nectar

1 tablespoon of flaxseeds

1/2 cup coconut water (from young Coconuts)

Papaya seeds and mint for decoration

Blend all the ingredients and taste...add more agave if you like...Decorate with papaya seeds and mint...Hupurrrrt!

Why Phraxos?

Phraxos is for imagination...It is the Greek island of Spetses, where another John (Fowley) wrote the Magus and made up the name. We had this heated debate one night whether it really existed or not. John read the novel long time ago and remembered the name of the island, Costas he is from Greece and insisted it didn't exist. What are names after all? Aren't they all made up? I found the pictures of Phraxos, quite nice actually.... :)

Yummy Posts!

I have been posting from Flickr since last week but someone over at Blogger ate my posts.... This really sucks! I have been getting confirmations via email...Grrrrrrrrrr...oh the beauty of WordPress....soon! Stay tuned!

Quote of the Day....

Samuel Smiles - "The shortest way to do many things is to do only one
thing at once." I am struggling with this one....

You are an adult now!

Sutter is 30....I don't believe that...(see picture on the left!)

Still, happy birthday! He has requested this wonderful cake from me a while ago, but took of with Lane to party in the Midwest...So, no CAKE!

(Lane's photo)

Raw Chocolate Mousse and Happy Saturday!

I went to a raw dessert class with Sera and Chrisann a couple weeks ago and met Matthew, Cafe Gratitude's dessert chef. He is hot and super super friendly! We made several of Gratitude's desserts and my favorites were Chocolate Mousse and the Berry Cheesecake. Absolutely fantastic desserts! Pictures from the class are on Flickr!



So, last night Aaron and I made Matthew's killer mousse. It turned out almost as good as Matthew's and I had it for breakfast this morning. I am feeling a little sick now, it is hard to stop eating this thing.

I am pretty sure you would not be able even tell that this is a raw recipe, which means no processed sugar, eggs, dairy or tofu...Wanna bet?

Here is the recipe:
1 oz. Irish Moss (you can buy online @ purejoylivingfoods.com)
1/2 cup water
4 cups almond milk (better if you do your own, but we used store bought)
1/2 cup date paste (you can make your own by blending pitted dates)
3/4 cup agave
salt, vanilla
3/4 cup raw cacao powder
3 TB lecithin (you buy online or Whole Foods has it, note that 30% of our brain's dry weight is lecithin!!!)
1 cup coconut butter

Directions:

. Blend soaked Irish moss and water really well...One of the reasons why you need Vita-mix (see my note below)
. All all the other ingredients, except lecithin and butter.
. Keep blending until the mixture is smooth. Takes only 30 seconds or so...
. Add lecithin and butter and blend another 20 seconds.
. Pour the mousse into cups and decorate as you wish...I used organic roses, you can use cacao nibs as well...



Just a warning, you really need a Vita-Mix or any other high power blender for this recipe...or a good friend who has one ;)

With all his attachments cut,
with the heart's pining subdued,
calm and serene and happy is he,
for he has attained peace of mind.

Samyutta Nikaya I, 212

Living Foods on Current TV

Gmail as recipe organizer

I have been doing this for a looooong time! Wohoooooooooo!

 

From Life Hacker!

Gmail to the rescue again! This time, as Ashley's recipe organizer:

I use the Internet to find almost all of my recipes [ Fridge Googling! -- Ed.] . Now, I email myself the recipes to my Gmail account and I have a quick easy way to organize them. I apply a 'Recipes' label to them to keep them from cluttering the Inbox and then I can use Google's handy Search Mail feature to find the recipe I need. The sponsored links section has even shown me some other nice sites to find recipes. Sharing recipes has never been easier too!

Organic Food Movement!

Alice Waters ROCKS! Go Organico!!!!!!!!!!!!!!!!!!!

 

"It's no wonder our national attention span is so short: We get hammered with the message that everything in our lives should be fast, cheap and easy--especially food. So conditioned are we to believe that food should be almost free that even the rich, who pay a tinier fraction of their incomes for food than has ever been paid before in human history, grumble at the price of an organic peach--a peach grown for flavor and picked, perfectly ripe, by a local farmer who is taking care of the land and paying his workers a fair wage! And yet, as the writer and farmer David Mas Masumoto recently pointed out, pound for pound, peaches that good still cost less than Twinkies. When we claim that eating well is an elitist preoccupation, we create a smokescreen that obscures the fundamental role our food decisions have in shaping the world. The reason that eating well in this country costs more than eating poorly is that we have a set of agricultural policies that subsidize fast food and make fresh, wholesome foods, which receive no government support, seem expensive. Organic foods seem elitist only because industrial food is artificially cheap, with its real costs being charged to the public purse, the public health and the environment."