THEIR NOSTRILS
dennis is watching dragons and dungeons on dvd. oh dear... we also watched umm, some french slasher movie. high tension. very odd. hated it. but sorta watched it. and we could have been watching ice skating, shooo. i guess the olympics will be over before i know it. we were thinking of starting cable service again just for the events. but oh well. i see kwan's pulled her pussy muscle and is out of the games, that's so sad, lol.
ummm what else. yeah. not much. worked like a sumbitch the last three days and my right knee's a little wobbly from all the ladderwork. ugh. but it turned out great and we made rent YAY!
ummm ewok elsie... oh -- suren lost 7lbs now, but gained at least a pound back during tonight's dinner. how anybody can lose weight on a diet that includes all the meat cheese cream and butter they want is beyond me, but it works. i lost about 1 lb working this weekend, limiting my food intake and eating healthy. last night i made buttersquash nut soup with light coconut milk, veggie broth and spices. cinnamon, nutmeg, cloves, white pepper, french sea salt (lol oui, viva la better), ginger, and mary ann. one squash seed escaped me and so when the soup was blended up with the hand held mixer thingie it got crunched. it's like oral sex with a hairy guy -- every third spoonful you gotta pull the seedy bit out of your mouth, but it's still really good. and LOW IN FAT. like, 2 grams of fat per serving? i dunno. there's like 25 grams of fat in the whole can of coconut milk.
oh -- for dessert tonight we went to mashti malone's (they opened a store in glandele). i tried five flavors (the cute guy was practically shoving samples down my throat, hot) and settled on saffron/rose ice cream. drenched with sour cherry syrup, it's very nummy, a nice twist on the usual flavors out there. they also have "herbal ice" with black poppy seeds. that was really interesting..
in other news -- quinoa is the new rice, lol. it's what's for dinner these days. we've been making quinoa tabuleh lately, heavy on the garlic, with olive oil, parsely and whatnot. try it with chopped almonds too... it's a complete protein too so all you pale skinny vegans should eat this stuff, heh...
Q U I N O A
Although not a common item in most kitchens today, quinoa is an amino acid-rich (protein) seed that has a fluffy, creamy, slightly crunchy texture and a somewhat nutty flavor when cooked. Quinoa is available in your local health food stores throughout the year.
Most commonly considered a grain, quinoa is actually a relative of leafy green vegetables like spinach, beets, and Swiss chard.
A recently rediscovered ancient "grain" native to Central America, quinoa was once called "the gold of the Incas," who recognized its value in increasing the stamina of their warriors. Not only is quinoa high in protein, but the protein it supplies is complete protein, meaning that it includes all nine essential amino acids.
Not only is quinoa's amino acid profile well balanced, making it a good choice for vegans concerned about adequate protein intake, but quinoa is especially well-endowed with the amino acid lysine, which is essential for tissue growth and repair.
In addition to protein, quinoa features a host of other health-building nutrients. Because quinoa is a very good source of manganese as well as a good source of magnesium, iron, copper and phosphorous, this "grain" may be especially valuable for persons with migraine headaches, diabetes and atherosclerosis.
Description
We usually think of quinoa as a grain, but it is actually the seed of a plant that, as its scientific name Chenopodium quinoa reflects, is related to beets, chard and spinach. These amino acid-rich seeds are not only very nutritious, but also very delicious. Cooked quinoa seeds are fluffy and creamy, yet slightly crunchy.
They have a delicate, somewhat nutty flavor. While the most popular type of quinoa is a transparent yellow color, other varieties feature colors such as orange, pink, red, purple or black. Although often difficult to find in the marketplace, the leaves of the quinoa plant are edible, with a taste similar to its green-leafed relatives, spinach, chard and beets.
History
While relatively new to the United States, quinoa has been cultivated in the Andean mountain regions of Peru, Chile and Bolivia for over 5,000 years, and it has long been a staple food in the diets of the native Indians. The Incas considered it a sacred food and referred to it as the “mother seed”.
In their attempts to destroy and control the South American Indians and their culture, the Spanish conquerors destroyed the fields in which quinoa was grown. They made it illegal for the Indians to grow quinoa, with punishment including sentencing the offenders to death. With these harsh measures, the cultivation of quinoa was all but extinguished.
Yet, this super food would not be extinguished forever. In the 1980s, two Americans, discovering the concentrated nutrition potential of quinoa, began cultivating it in Colorado. Since then, quinoa has become more and more available as people realize that it is an exceptionally beneficial food.
(from www.whfoods.com/genpage.php?tname=foodspice&dbid=142)
ummm what else. yeah. not much. worked like a sumbitch the last three days and my right knee's a little wobbly from all the ladderwork. ugh. but it turned out great and we made rent YAY!
ummm ewok elsie... oh -- suren lost 7lbs now, but gained at least a pound back during tonight's dinner. how anybody can lose weight on a diet that includes all the meat cheese cream and butter they want is beyond me, but it works. i lost about 1 lb working this weekend, limiting my food intake and eating healthy. last night i made buttersquash nut soup with light coconut milk, veggie broth and spices. cinnamon, nutmeg, cloves, white pepper, french sea salt (lol oui, viva la better), ginger, and mary ann. one squash seed escaped me and so when the soup was blended up with the hand held mixer thingie it got crunched. it's like oral sex with a hairy guy -- every third spoonful you gotta pull the seedy bit out of your mouth, but it's still really good. and LOW IN FAT. like, 2 grams of fat per serving? i dunno. there's like 25 grams of fat in the whole can of coconut milk.
oh -- for dessert tonight we went to mashti malone's (they opened a store in glandele). i tried five flavors (the cute guy was practically shoving samples down my throat, hot) and settled on saffron/rose ice cream. drenched with sour cherry syrup, it's very nummy, a nice twist on the usual flavors out there. they also have "herbal ice" with black poppy seeds. that was really interesting..
in other news -- quinoa is the new rice, lol. it's what's for dinner these days. we've been making quinoa tabuleh lately, heavy on the garlic, with olive oil, parsely and whatnot. try it with chopped almonds too... it's a complete protein too so all you pale skinny vegans should eat this stuff, heh...
Q U I N O A
Although not a common item in most kitchens today, quinoa is an amino acid-rich (protein) seed that has a fluffy, creamy, slightly crunchy texture and a somewhat nutty flavor when cooked. Quinoa is available in your local health food stores throughout the year.
Most commonly considered a grain, quinoa is actually a relative of leafy green vegetables like spinach, beets, and Swiss chard.
A recently rediscovered ancient "grain" native to Central America, quinoa was once called "the gold of the Incas," who recognized its value in increasing the stamina of their warriors. Not only is quinoa high in protein, but the protein it supplies is complete protein, meaning that it includes all nine essential amino acids.
Not only is quinoa's amino acid profile well balanced, making it a good choice for vegans concerned about adequate protein intake, but quinoa is especially well-endowed with the amino acid lysine, which is essential for tissue growth and repair.
In addition to protein, quinoa features a host of other health-building nutrients. Because quinoa is a very good source of manganese as well as a good source of magnesium, iron, copper and phosphorous, this "grain" may be especially valuable for persons with migraine headaches, diabetes and atherosclerosis.
Description
We usually think of quinoa as a grain, but it is actually the seed of a plant that, as its scientific name Chenopodium quinoa reflects, is related to beets, chard and spinach. These amino acid-rich seeds are not only very nutritious, but also very delicious. Cooked quinoa seeds are fluffy and creamy, yet slightly crunchy.
They have a delicate, somewhat nutty flavor. While the most popular type of quinoa is a transparent yellow color, other varieties feature colors such as orange, pink, red, purple or black. Although often difficult to find in the marketplace, the leaves of the quinoa plant are edible, with a taste similar to its green-leafed relatives, spinach, chard and beets.
History
While relatively new to the United States, quinoa has been cultivated in the Andean mountain regions of Peru, Chile and Bolivia for over 5,000 years, and it has long been a staple food in the diets of the native Indians. The Incas considered it a sacred food and referred to it as the “mother seed”.
In their attempts to destroy and control the South American Indians and their culture, the Spanish conquerors destroyed the fields in which quinoa was grown. They made it illegal for the Indians to grow quinoa, with punishment including sentencing the offenders to death. With these harsh measures, the cultivation of quinoa was all but extinguished.
Yet, this super food would not be extinguished forever. In the 1980s, two Americans, discovering the concentrated nutrition potential of quinoa, began cultivating it in Colorado. Since then, quinoa has become more and more available as people realize that it is an exceptionally beneficial food.
(from www.whfoods.com/genpage.php?tname=foodspice&dbid=142)