Greenbird’s Blog

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LOLS around the world January 27, 2019

Filed under: Uncategorized — misscilicia @ 1:49 am

Are We There Yeti?

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Personally I don’t like to type LOL. I’m old enough to think it’s unnatural and I prefer to use hahahaha or heh or even deign to stoop to a smiley face emoji. I’ve told my friends that if I ever text or message them and use LOL they’ll know I’ve been kidnapped or assimilated by alien invaders.

But it terms of utility, I have to admit it’s up there with OK and WTF.

Varieties of Hahaha.

In many countries, the standard “lol” or “hahaha” is simply the local form of hahaha. The simplest way to do this is to simply write “Ha3.” Or you go regional with things like:

ARABIC SPEAKING COUNTRIES

هاهاهاهاها (loud laugh) or ههههههه (giggle)

GREECE

χαχαχα

ISRAEL

חחחחחחח

RUSSIA

xaxaxa or gggg or ))))))))

SPANISH SPEAKING COUNTRIES

jajaja

lol

Alternates to hahaha.

Other places go their own way. This leads to a whole variety of expressions and…

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Salsa Verde Chilaquiles March 14, 2018

Filed under: Uncategorized — misscilicia @ 1:44 am

This looks so good. Going to try it soon.

Emerging Adult Eats

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I really strive to be a likable vegan.

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There’s a meme I come across all the time (probably because I stalk the vegan hashtag, hmm…) about how you can tell if someone is vegan because they won’t shut up about being vegan. Becoming this meme is my worst nightmare.

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I purposefully try NOT to bring up my diet in conversation, so as not to annoy others. I’m not a vegan crusader. I’m not trying to change the world. I just want to feel good. (Perhaps I should have more ambition, hmm…)

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Despite my best efforts at playing coy, peeps are so darn CURIOUS about it! Once they confirm I’m not protein deficient, they really want to know more. Why did I do it? Do I eat fish? What do I consider an animal product? It’s not until they realize I no longer eat cheese that I start to hear audible…

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Yeti Hikes: Rocky Butte October 4, 2017

Filed under: Uncategorized — misscilicia @ 3:54 am

Are We There Yeti?

A long, long time ago (15,000 BCE) and for about 2000 years, floods that started in what is now Montana blasted all the way through everything in their path until they hit the Columbia River Gorge. (On their way they stole a lot of rich topsoil from places like Eastern Washington, leaving them fairly barren even today.) These floods weren’t hardly fucking around; what is now Portland was then under 400 feet of water. A lonely four volcanoes poked out from that swath of de-facto ocean. Those volcanoes are now known as Mt. Tabor, Powell Butte, Kelly Butte, and Rocky Butte.

rocky butte View of Mt. Hood from Joseph Wood Hill Park, top of Rocky Butte

Those floods pushed a lot of rocks into the northside of the Butte, granting the mountain its current (obvious) name. In the early 20th century, Portlandersr built a prison and quarry there, which lasted for a…

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Veggie Calzones March 20, 2017

Filed under: Cooking,guides,Uncategorized — misscilicia @ 5:51 pm
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calzone.jpg

 

 

Ingredients:

Veggie Filling:

2-4 cloves garlic, diced

¼ red onion, diced

2 mushrooms, thinly sliced

1 small roma tomato, diced

½ bunch spinach, washed and cut into small pieces

½ cup cheese, grated

Salt, pepper, oregano, thyme, cayenne, to taste

2-3 tablespoons olive oil

Paprika

Wrap:

2 cups flour

¼ teaspoon baking soda

½ teaspoon baking powder

¼ teaspoon salt

1/3 cup canola oil

1/3 to ½ cup water

roll

Directions:

Saute veggies except spinach in pan about 10 minutes, add spinach and cover pan with a lid. Continue cooking for about 2 minutes or until spinach is wilted.

In the meantime, roll out dough into a circle until thin—a little thinker than a piece of paper. Carefully place dough onto oiled pizza pan and place the sauteed veggies and cheese into half of it. Fold dough over and pinch the edges together. Sprinkle with paprika. Pierce with fork. Bake at 400 for about 20 minutes or until edges are nicely browned. Let cool about 5 minutes, then slice and serve.

 

ENJOY!

 

PIZZA BREAD! March 14, 2017

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Yep, pizza bread is a thing. It is, in fact quite a good thing. My son and I made some for dinner last night. He is home for a nice, long visit, and we always have a great time cooking (and eating) together.

First you throw together a quick marinara sauce, then prepare the other ingredients while it is simmering. You can, of course, use a pre-made marinara sauce, but it’s not as good as homemade, and it really doesn’t take very long to make it from scratch.

This takes about an hour to prepare, so it’s a nice meal to make or a weekend. Plus, it make your home smell good.

sauce

Marinara Sauce:

1-3 cloves garlic, to taste, diced

¼ to ½ onion, to taste, diced. I prefer red onion

1 can of tomato sauce

Oregano, thyme, basil, parsley and salt & pepper, to taste

Saute the onion and garlic about 5 minutes, till browned. Add tomato sauce and stir. Simmer on low heat about 30 minutes, stirring occasionally. Add spices and cook a few more minutes.

veggies

Topping:

About ½ cup diced veggies. We used bell pepper, mushrooms, red onions, and tomato slices.

I also sautéed some tempeh.

½ cup, or to taste, grated cheese. I used pepper jack. My son added some yummy vegan cheese.

 

Baguette, sliced

 

Directions:

Top the sliced baguette with the marinara sauce, then the cheese, then the veggies. Bake at 400 degrees until the cheese is melty and bubbly, about 15 minutes.

 

ENJOY!

 

General Tso Tofu January 5, 2017

Filed under: Cooking,guides,Uncategorized — misscilicia @ 7:02 pm
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My son was up visiting for the holidays and found this recipe online for me. I modified it some, as I always do.It’s quick, easy and tasty.

 

Ingredients

1 block firm tofu

3 tablespoons olive or peanut oil

2 cloves garlic, chopped

1 to 2 tablespoons chopped ginger

2 tablespoons maple syrup (I used half maple syrup and half agave syrup.)

2 tablespoons tamari

1 tablespoon sweet chili sauce

1 tablespoon Sriracha sauce

¼ red onion, diceda

3/4 cup vegetable broth

Directions

Cube the tofu and add the oil to the pan and heat.

In a saucepan heat the oil. Add tofu and cook until they are golden brown and crispy. Add oil if necessary.

Stir in garlic, ginger, maple syrup, soy sauce, ketchup, Sriracha sauce, scallions and vegetable broth.

Let it cook until it thickens. If it gets too thick, add some water.

I served it over rice, and it would also be good over noodles.

 

Lentil Soup December 13, 2016

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It has been very cold, so I’ve been making lots of different soups. Soups warm you up inside and out, and are very filling.

One of my basics that I make quite often is lentil soup. If you aren’t familiar with lentils, then I suggest that you google them, They are considered one of the world’s healthiest foods. (http://www.whfoods.com/genpage.php?tname=foodspice&dbid=52)

I usually add a carrot, but I didn’t have any. I did, however have a sweet potato, so I used that instead. I’m flexible like that. 🙂 It was just as good. I had half of a tomato, so i threw that in, too,. You can start this soup simmering a few hours before you want to eat, and most of that time this takes is the soup cooking.

Ingredients:

2 cups lentils, rinsed

Water to cover, about 4 cups

Garlic and onion, diced, about ¼ cup

¼ to ½ cup carrot or sweet potato, diced

1/2 of a tomato, diced

1 teaspoon veggie bouillon

Bay leaf, salt, pepper, thyme, oregano, cayenne, to taste.

¼ to ½ cup cheese, optional

Directions:

Simmer lentils in water about 1 ½ hours, until almost tender, Add the rest of the ingredients and simmer about another 15-20, or until done.

Stir in cheese, if desired. This is good with corn bread and a salad.