ramona and violet and lacey. my lovely ladies.
psst, our new restaurant, the populist, opens this wednesday, november 14th. bc of the madness that’s our life right now i’ve asked some of my favorite bloggers to pick up my slack and do some guests posts. you’ll see them starting soon!
ingredients
- 1 cup toasted almonds
- 1.5 cups shelled fresh or thawed frozen edamame
- 2 tbsp toasted sesame oil
- 2 tbsp olive oil
- zest & juice of 1 lemon
- 1 garlic clove, minced (i did 2 since there is no such thing as too much garlic)
- 1 tbsp chopped cilantro
- 2 tbsp low-sodium soy sauce (this is important. if you don’t have low-sodium, then half amount of soy sauce and salt to taste).
- 1 tsp toasted sesame seeds
- veggies, rice crackers, pretzels etc for dipping
directions
- whirl almonds in food processor until finely ground, about two minutes
- add 1/3 cup water and ingredients thru soy sauce, whirl until well blended, about three minutes.
- spoon into bowl. sprinkle with sesame seeds. serve w veggie slices or carb of your choice.
this recipe is from the october 2012 issue of sunset magazine. it was submitted by reader, sheila piccini.
the first thing my mother bought me when i moved into my own apartment after college was a lasagna pan. and then she gave me her easy vegetarian lasagna recipe so i would hopefully use it and have something besides veggie burgers and lara bars to eat (i was a vegetarian that did not know how to cook at the time). it’s cheesy, there’s always leftovers, it’s great to freeze for later, and reminds me of my mother. i made it this week and it’s better than i remember. here it is.
ingredients
- two jars of pasta sauce (i go for the classico brand. lots of flavorful options.)
- lasagna noodles
- one container of ricotta cheese
- 1/2 cup of grated Parmesan
- 1 egg
- two handfuls of fresh spinach leaves
- mozzarella cheese
- optional: slices of tomato for garnish
directions
- heat oven to 350
- mix together the ricotta, parmesan, and egg
- in 9 x 13 pan, put a little sauce on the bottom
- fill bottom w a layer of noodles
- spread 1/2 of the cheese/egg mixture
- layer of spinach
- layer of mozzarella
- big layer of sauce.
- layer of noodles
- spread 1/2 of the cheese/egg mixture
- layer of spinach
- layer of mozzarella
- big layer of sauce
- little more mozzarella
- spinach to garnish (optional: slices of tomato to garnish)
- bake at 350 for 1 hour – and then let it sit for at least 20 minutes before cutting
she wakes up, she calls for me, i nurse her, we snuggle, she tromps around looking for another, different snack, and then seems to always find her way back into my lap.
yes. that is m&m chocolate smeared all over her face and romper. sometimes i let her eat trailmix with me. and of course she’s learned to go straight for the sweet little nuggets of chocolate. good thing she likes the raisins too.
i’m blaming my broken promises to you (that i would be back for more blogging) on shoddy internet (comcast has since fixed it and with, surprisingly, amazing customer service) and a broken camera battery charger (one can only post so many instagram photos).
my new charger arrives tomorrow. and now i’ve had too many whisky and gingers to compose a proper post of whatever photos i may have lingering on my external.
so i leave you with this: jonathan power mentioned in the pages of the highly-esteemed (at least in my amateur opinion) pages of design sponge. check it out!
welcome
