| THIS IS A READ-ONLY ARCHIVE FROM THE SORABJI.COM MESSAGE BOARDS (1995-2016). |
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was i dark or light-skinned? |
Where the hell is that mofo? |
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The best part about that dream was *thinking* that I could use my looks to get things...the novelty of that mindset. I don't imagine that I could ever consciously do that. I would stop halfway through whatever kind of wide-eyed and smiling show I was trying to put on and just be extremely straightforward, "are you going to eat that cookie?" Unless, of course, it was a molasses clove cookie. Then I'd have to be cute to keep myself from drooling. And if anyone has a recipe for soft molasses cookies that they swear by and could post it by Wednesday, you'll be my new best-friend. And I'm looking...my bestfriend forgot my birthday this year. shitdamn ok sad again. *sigh* |
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molasses clove cookies rock. i like this recipe because it has oatmeal in them, and i love anything with oatmeal. Ingredients 3 cups flour 2 teaspoons baking powder 2 cups white sugar 1/2 teaspoon salt 1 + 1/4 teaspoon ground cloves 1 teaspoon ground ginger 1 stick butter, room temperature 2 eggs 1/2 cup molasses 2/3 cup quick cooking rolled oats Directions: in one bowl sift together flour, baking powder, salt, cloves, ginger and sugar. in another bowl, beat eggs, butter, and molasses. and add to flour mixture and blend until smooth. stir in rolled oats. drop about 1" apart onto ungreased cookie sheet (they spread out quite a bit). bake 10 minutes at 375 degrees. |
I like oats, but only in raw chocolate chip cookie dough. Actually, I like chocolate chip cookies, too, but only in the raw form. Hm. |
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there are lots of molasses cookie recipes that use shortening. i don't prefer to bake with shortening, unless it is plain sugar cookies, and even then i like to use butter-flavored shortening. butter is just better. but i understand the veganization of recipes thing. |
i suppose you call MD 20/20 wine? |
Yes, I know that white sugar+molasses=brown, but I don't like to use highly refined sugars. When I say "brown" sugar, I don't mean the stuff you get in the store that used to be white sugar until they added the molasses back in, I mean sugar in the raw/rapadura. On other fronts, I made a kick ass vegan chocolate tart last night. I was very proud of it. It was all fruity and stuff. I think next time I want to make it in individual tartlets, though, because what I did was melt baking chocolate and pour it over the top, and it was difficult to cut into slices without having stuff shatter everywhere. I wish I could get the recipe that place in Ireland used. Yum. |
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i haven't had a cookie in a long time. i was never all that big on cookies. i'd rather have a good cote de beoff. whatever that is. i'd rather have it, though. |
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i haven't had a sorabji dream in a really long time. i used to have them somewhat regularly. |
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Hee! |
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that's so goth of her. |
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Nuthin' dirty, though once I dreamed she was shacking up with patrick, and I was a tad jealous. :) |
SCANDELOUS!!!!! was that perhaps inspired by the drawn out thread i made of a dream in which i kissed spider? |
that means the rest of you weren't cool enough to skate in my subconscious. ok. kidding. |
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I am also having a bit of difficulty. I have been growing organic herbs and veggies out here. For the first time EVER, I have a approximately 100 times more than I could use, and have no homes to share this with. It saddens me. I realize that being so close to mexico not many people cook organic italian food, but still..... |
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made an awesome guacamole yesterday. countdown guacamole 5 cloves garlic, minced (optional) 4 avacadoes, chopped (reserve pits) 3 roma tomatoes, chopped 2 small to medium onions, chopped 1 lime's worth of juice and zest minced jalepeno to taste (optional) sea salt to taste prepare veggies in order given and place in your bowl as you go. put the avacado pits in the bowl when those are freed (they'll keep everything nice and green until the lime juice is added). reserve the zest though. mix it all up with your hands or a spoon, removing the pits and sprinkle the salt and zest on top. liftoff! |
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i wish i had some guacamole. it's good with chicken in a corn tortilla. |
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amongst the viddles was a veggie taco with roasted pablano chiles in a green sauce. they made their corn tortillas right there and were the best ive ever had. |
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