May 24, 2016
Day 2 of spending diet:
This isn’t so bad as I bring my lunch every day. However, I am craving a donut or maybe garlic fries for lunch, which requires me to spend money. Nein! Instead, I will enjoy the spicy lentils with lemon-dill roasted asparagus, all while having a cup a tea, because the world keeps burning. Not only am I saving dinero, but I’ll be saving myself from the “bad” carbs.
Gene Chandler – When You’re #1
Shout out to Chi-Town. I miss yo, Ma!
May 23, 2016
Today, I vow to go on a spending diet. A spending diet requires that I reduce unnecessary spending, while making gains. I am only to spend money if ABSOLUTELY NECESSARY. ABSOLUTELY NECESSARY includes the following:
- Sam Winchester Things (Cat Food, Cat Treats, Emergencies)
- Human Things (Groceries, Self-Maintenance, Emergencies)
- 1 – 2 Records per week (Music is the answer)
This list is rigid. I have to stick to it. The thing is, I don’t want to put too many constraints on myself. Constraints or unnattainable goal setting can lead to not following-through. In two weeks I start my “traveling about” time; an overnight in The Emerald and a weekender in The Rose. That said, I need to make sure that I have monies in place with little to no worry. Little to no worry means – Bills paid on time, Savings accruing funds all while Traveling and experiencing life and people.
The next catch to this is……I have to blog about it everyday. Well, this is actually a dual requirement. While, I probably won’t go on a tangent about how I didn’t go get donuts this morning (saved $2.50), I’ll probably get back to my original programming….music, recipes, ramblings….I think this “goals thing” will be a ramble. Here’s to sticking to it.
February 3, 2016
It has been forever and a day, since I last wrote here.
Well, not that long. More to come soon, hopefully, probably
November 24, 2013
It’s that time of year again, where the temp begins to fall, the days run shorter and I cannot seem to stay out of the kitchen. I don’t get home to family as often as I should, so I try to bring the family holiday cooking my way, with my own spin.
This go-around, I’m caught in a baking spiral. One day, a cranberry coffee cake sprang from the oven, the next there were sweet potato muffins, the next a sweet potato pie and all in-between, biscuits began marching throughout my apartment. Yes, biscuits. I couldn’t stop making them and why not? This recipe is easy to manage and who can’t resist the smell of baking buttermilk biscuits direct from the oven.
Now don’t fret, as the title says, this is a quick recipe. I emphasize the word “quick” as also meaning relatively “easy”. This kind of biscuit uses baking powder (instead of yeast) in order to reach the process of leavening. Go on, give it a try. This will truly come in handy during the holidays for sure. Enjoy!
2 cups of flour
1 tsp of sea salt
1 tsp of garlic powder (optional)
3 tsp of baking powder
1 tsp of baking soda
6 tbsps of unsalted butter
7/8 cup of buttermilk (just bit shy of a cup)
1) Preheat oven to 450 degrees.
2) Place all dry ingredients in a large bowl and mix together. Add butter in pieces to dry ingredients. Begin mixing butter with dry ingredients using either your hands or a wooden spoon until butter is evenly distributed. As a tip, make sure the butter is cold but not too cold. Take the amount of butter you wish to use out of the fridge prior to its use. This allows the butter to soften a bit and still retain its temperature/shape for proper use in baking.
3) Next, with a wooden spoon begin to slowly stir in buttermilk until the mixture starts to take shape. At this stage, don’t be afraid to get hands-on. With your hands, begin working the dough and kneading it, finally rolling it into a ball. Need a bit more moisture? keep about of 1/4 of a cup of extra milk near. Too much moisture? Keep 1/4 cup of extra flour near. Add accordingly as you see fit. The dough should hold up pretty firm and should not be sticky or too dry.
4) Take dough and roll out (rolling pin preferred or an unopened wine bottle will do the trick) onto a clean surface lightly dusted with flour. Once rolled out, cut circles using dough cutter or the mouth of a clean glass.
5) Place cut dough onto a baking sheet (non-greased, mind you). Re-roll, re-cut and repeat step 5 for any leftover dough.
6) Bake for 7-10 minutes or until golden brown….I usually smell the biscuits and notice the golden brown well before I think of the time! Hint: They make for excellent breakfast sandwiches!
September 28, 2012
Hello and we are back. After a much needed sabbatical from all things domestic and somewhat stifling, we have returned to keep this little train going. As the seasons begin to change here in the lovely Pacific Northwest, there becomes a need for comfort food. I’d even go further to say, it’s just not a need but a requirement. The leaves begin to change their color, the wind becomes a bit more brisk and the sun begins to take its leave much earlier in the day. Tis the season for “crockery” and man-oh-man is this a nice recipe to break in the ole slow cooker. Enjoy!
2 1/2 cups of lentils, washed and drained
2 carrots sliced about 1/2 inch (bite size)
2 celery stalks sliced about 1/2 inch (bite size)
8 cups of salt-free vegetable stock
3 crushed cardamom pods
4 tsps of curry powder
1 tsp of sea salt
3 cloves of garlic, minced
3 bay leaves
1 can of diced tomatoes (14.5 oz)
2 cups of chopped spinach
1/2 cup plain Greek yogurt
Place all ingredients in your crockpot except for tomatoes, spinach and yogurt. These items will be added close to the end of the cooking time and final serving presentation, but we’ll get to that later. Set crockpot to low and let slow cook for 7-8 hours. Make sure to stir all ingredients well in pot to allow for even distribution of natural flavors, herbs and spices. About 10-20 minutes before your dish is complete, stir in diced tomatoes and let slow cook for another 10 minutes, making sure, once again, to stir all ingredients together to marry the flavors. Once done, distribute in bowls (don’t forget to remove any left over bay leaves or cardamom pods) and garnish with a dollop of Greek yogurt and a garnish of chopped spinach. This dish will warm and tantalize your taste buds and may have you going back for seconds! Fall is upon us…go forth with your crockpot!
August 9, 2011
Here is my set at Six Olives Lounge in Tacoma, Washington for 8.5.11. I think I’m starting to get the hang of it. Though the 2-3 hour set usually contains bits of jazz and soul, I decided to just record the one hour set of deep house. I hope you enjoy it. Stream or download for your bumping enjoyment.
July 31, 2011
Here it is. Finally after several attempts to upload this set, I finally got wordpress to cooperate. This is my first set as resident of Six Olives Lounge in Tacoma, Washington. I haven’t Dj’ed in over 10 years and it’s all up and up from here. An infusion of Jazz, Soul and House music (inspired by my forever home, Chicago). Jazz and Soul is mixed throughout and the house music kicks in around the 1 hour mark. Dj Sc spins every friday from 930-midnight at Six Olives Lounge. As always, Enjoy!