Recharge Weekend
This was the first weekend in literally the last two months that I didn't have committed plans with someone to go somewhere. Starting with trips to Boston, then California to see my family, the fetish fair, Arisia, Montpelier, more trips to Boston...
So what does one do on a mental health recovery weekend?
Saturday I went to the Farmers' Market and got all sorts of tasty edibles. Then to the thrift store where I found black leather jump boots and a juicer for $3.00! I spent a bunch of time reading and getting things done around the house and then went over to
annodomini and
trilobites place for an Imbolc feast.
Today, I got up early and made carrot juice with my new juicer. (I'm really excited about my juicer, can you tell?) Then
annodomini,
trilobites and I went to Hippy Breakfast at Dacres. It's a farm feast on the first Sunday of every month at a homestead where a bunch of my friends live. They took me to Gemstar to get stones and I made this necklace:
Followed by used book shopping where I yet again decided I have way too many books at home on my to read list.
I took a long walk and got the ingredients to make tasty edibles, and then practice trying to take food porn pics. See the cuts below for recipes and pics. Any feedback you can give would be great, as I'm trying to get better at food photography because I think it's a lot of fun, and it's a good excuse for more cooking...
Wild Rice Mushroom Pilaf
(Adapted from a recipe in The Big Bean Cookbook, pg. 129)
2T Olive Oil
1 Onion, Chopped
2 Garlic Cloves, Chopped
3 Cardamom Pods
3C Mushrooms (Button, Oyster and Shitake)
1C Rice (Basmati and Wild mixed)
1T Fresh Ginger, Chopped
1/2t Garam Masala*
1T Dried Cilantro
1T Fresh Ground Turmeric
2C Water
Saute onion, garlic, cardamom, and mushrooms. Simmer rice for 20 min, add saute mixture and cook on med-high 10 minutes or until the water is absorbed.
If I were to do it again I'd keep in mind that Oyster musrooms get rubbery if you cook them too long, they should be put in at the last minute.
*Garam Masala is an Indian spice mixture. The one I used has cardamom, cinnamon, cloves, cumin, black pepper and coriander.
Coconut Lime Lentil Soup
(Adapted from a recipe in The Big Bean Cookbook, pg. 86)
2T Olive Oil
2 Onions, Chopped
4 Garlic Cloves, Chopped
1-4 Dried Birds Eye Chili
1C Split Red Lentils
1t Ground Coriander Seed
1T Dried Cilantro
1T Nutritional Yeast
1T Fresh Ground Turmeric
1t Paprika
1 14oz can Coconut Milk (1 2/3C)
1 quart Lemongrass Ginger Tea
1/4C Lime Juice
Saute onions, garlic and chili. Add remaining ingredients and simmer 40 minutes.
The recipe uses water instead of tea, and doesn't use the turmeric and uses only 1T lime juice. If I were to do it again I would use Tarragon instead of Cilantro and Shallots and Scallions instead of onions. Otherwise, quite tasty with Rye Sourdough.
So what does one do on a mental health recovery weekend?
Saturday I went to the Farmers' Market and got all sorts of tasty edibles. Then to the thrift store where I found black leather jump boots and a juicer for $3.00! I spent a bunch of time reading and getting things done around the house and then went over to
annodomini and
trilobites place for an Imbolc feast.
Today, I got up early and made carrot juice with my new juicer. (I'm really excited about my juicer, can you tell?) Then
annodomini,
trilobites and I went to Hippy Breakfast at Dacres. It's a farm feast on the first Sunday of every month at a homestead where a bunch of my friends live. They took me to Gemstar to get stones and I made this necklace:
Followed by used book shopping where I yet again decided I have way too many books at home on my to read list.
I took a long walk and got the ingredients to make tasty edibles, and then practice trying to take food porn pics. See the cuts below for recipes and pics. Any feedback you can give would be great, as I'm trying to get better at food photography because I think it's a lot of fun, and it's a good excuse for more cooking...
Wild Rice Mushroom Pilaf
(Adapted from a recipe in The Big Bean Cookbook, pg. 129)
2T Olive Oil
1 Onion, Chopped
2 Garlic Cloves, Chopped
3 Cardamom Pods
3C Mushrooms (Button, Oyster and Shitake)
1C Rice (Basmati and Wild mixed)
1T Fresh Ginger, Chopped
1/2t Garam Masala*
1T Dried Cilantro
1T Fresh Ground Turmeric
2C Water
Saute onion, garlic, cardamom, and mushrooms. Simmer rice for 20 min, add saute mixture and cook on med-high 10 minutes or until the water is absorbed.
If I were to do it again I'd keep in mind that Oyster musrooms get rubbery if you cook them too long, they should be put in at the last minute.
*Garam Masala is an Indian spice mixture. The one I used has cardamom, cinnamon, cloves, cumin, black pepper and coriander.
Coconut Lime Lentil Soup
(Adapted from a recipe in The Big Bean Cookbook, pg. 86)
2T Olive Oil
2 Onions, Chopped
4 Garlic Cloves, Chopped
1-4 Dried Birds Eye Chili
1C Split Red Lentils
1t Ground Coriander Seed
1T Dried Cilantro
1T Nutritional Yeast
1T Fresh Ground Turmeric
1t Paprika
1 14oz can Coconut Milk (1 2/3C)
1 quart Lemongrass Ginger Tea
1/4C Lime Juice
Saute onions, garlic and chili. Add remaining ingredients and simmer 40 minutes.
The recipe uses water instead of tea, and doesn't use the turmeric and uses only 1T lime juice. If I were to do it again I would use Tarragon instead of Cilantro and Shallots and Scallions instead of onions. Otherwise, quite tasty with Rye Sourdough.