Confession Time! ((ABSOLUTELY NO JUDGEMENT))

This is the longest I've been away from this thread- haha I'm pathetic! Thanks for all the well wishes my dad finished Yayy!! 100 miles! My goal is to do 50 with my mom next year!

@glinda1971 I hope it rains for you tonight!

Italian_Buju wrote: »

LBuehrle8 wrote: »

nonoelmo wrote: »

I

ok Whahooo I did it. It took both an iphone and an ipad to get it to work but it seems like it worked. I am still inept with this but I can learn. Yay!

So the black poodle is 10.5 years and named Sorcha.
The dog of unknown origin is 6 or 7 and is our squishy Bruno.

They are both super sweet people and dog friendly dogs.

Your hair is gorgeous! I'm currently growing mine out too but it's no where near as long as yours!!

And your dogs are TOO cute! thank you for posting!

I cannot handle the cuteness of those dogs! Esp the smiley photo in the middle!!

Thanks

Everyone that my husband invited decided not to come. So I get my quiet evening.

Glinda1971 wrote: »

47Jacqueline wrote: »

I lost my purse and it's my own damned fault. I didn't secure it well on the back of my bike and I didn't notice when if fell off. When I retraced my route, I couldn't find it.

My whole life is in that purse, plus it was a pricey purse. And my phone - which is not attached to wifi so I can't erase it..

And my license and credit cards and medicare card and you name it plus my bank card and it's the weekend, so I'm cashless. And my id for work plus my bike and home key (which at least I have a duplicate)

And you should get your home lock changed just in case since whoever found it has your address and key.

YES^

Glinda1971 wrote: »

Everyone that my husband invited decided not to come. So I get my quiet evening.

I'm glad it worked out that way for you.

@Susieq_1994 Would you post (or PM) your hummus recipe pretty please? I have cooked chickpeas and tahini and lemon and I think all of the other ingredients already at home. Thank you!

Someone posted a Roasted Curried Cauliflower that looks great! Here is the recipe I mentioned and two others that I often make at the same time. I didn’t proof my typing carefully (or at all), so let me know if something is catawampus. Thanks.

This is from Nice N Easy Family Cookbook Vol. 5 1987

Curried Cauliflower
(serves 4)
1 cauliflower, separated into flowerets
2 tablespoons oil
1 onion chopped
1 clove garlic, minced (optional)
1 tablespoon curry powder
1 teaspoon ground ginger
½ teaspoon cayenne
16-oz can tomatoes
Salt

1 Heat the oil in a large heavy saucepan, and sauté the onion and garlic for 5 minutes until softened and lightly colored.
2 Add the spices and cook for a further 1 – 2 minutes, stirring constantly. Add the tomatoes to the saucepan, increase the heat slightly and cook for a further 10 minutes, breaking up the tomatoes with a wooden spoon as they cook.
3 Add the cauliflower to the pan with salt to taste and stir well to coat in the tomato mixture. Cover and cook for 15-20 minutes, stirring occasionally to keep the flowerets evenly coated in the sauce.
4 transfer to a serving dish and serve at once.
(105 calories per serving.)

And (BONUS!) Here are some of my favorites from Flavors of India, Recipes from the Vegetarian Hindu Cuisine by Shanta Nimbark Sacharoff published in 1972.

Potato Bhaji
4 medium sized potatoes (about 2 pounds)
3 tablespoons oil
½ teaspoon black mustard seeds (different from the yellow!!)
¼ cup finely chopped onion
2 cloves garlic minced
½ teaspoon turmeric powder
Salt to taste
¼ cup cayenne
12 lemon juiced
2 tablespoons fresh coriander leaves (AKA cilantro) or ½ teaspoon coriander powder

Boil the potatoes in a large pot of water until they are tender but not too soft. Remove the potatoes from the water and allowe them to cool until they can be handled by hand. When cool, peel the skin off and cut into large sections of about 2 inches long. Place the potato pieces in a dish or bowl and set to one side.

Add the oil to a medium-size saucepot and heat over a moderate temperature. Add the mustard seeds, chopped onion and minced garlic. When the onions have all browned, add the boiled potato pieces, turmeric and salt. With a wooden bpoon stir the ingredients in the pot until they are well blended together. Reduce the heat to a low setting and add the rest of the spices (except for the coriander leaves), while you continue stirring the mixture for a few more minutes. Cover the pot and cook for 10 minutes, stirring up the pot occasionally to reduce the chance of any burning. After this time if the potatoes are still uncooked add 2 tablespoons of water and cook a little longer until the potatoes are soft. Do not add more water or the potatoes will become soupy. Turn off the heat and mix in the lemon juice. Top with fresh coriander leaves and serve.

Spinach Bhaji

2 bunches spinach
2 cloves finely chopped garlic
2 tablespoons chopped onion
¼ teaspoon cumin seeds
3 tablespoons oil
Salt to taste
Few pinches cayenne
1 tablespoon lemon juice

Remove the stems and root from the spinach and wash very thoroughly to remove any dirt or sand that might be trapped between the leaves. Drain the leaves completely and cut into medium size pieces, as if you were cutting lettuce for a salad.

Heat the oil in a frying pan over a moderate flame. Add the garlic, onion and cumin to the oil; when the onion turns brown add the dried spinach pieces. Stir the spinach for a few minutes. Now add the salt and cayenne, raise heat and with a quicker motion stir the spinach over a high flame for 10 more minutes. By now the spinach should have shrunk into a small, dark-green mound. Stir in the lemon juice and remove from the heat. Serve the spinach immediately while it remains hot. This vegetable goes very well with rice, even to the point of pleasing many spinach haters. Serves three to four.

I enjoy the three of these dishes with a dahl when I feel like cooking an Indian inspired dinner at home!

Had two big glasses of wine and am enjoying the slightly fuzzy state of mind. I just got done reading a book where the characters were constantly talking about delicious strawberry wine and it made me crave the stuff. Problem is... I never had strawberry wine. Is it any good? Does anyone know OF good strawberry wine?

Also, that purse thing is rough. I can't even imagine Im sorry and I hope a good person returns it to you.

Tubbs216 wrote: »

Italian_Buju wrote: »

mom216 wrote: »

I told a friend she looked beautiful in a new outfit. My real thoughts..... she looked fat & awful. The style did absolutely nothing for her shape. Would a real friend tell her the truth? I don't want to hurt her feelings; she believes she looks like a rock star.

I would have told her the truth, nicely. I would never lie to a friend about something like that.
Also, I would be really pissed if someone let me walk around thinking I looked great if I looked awful.

What wording would you have used? Particularly if she thought she looked great?

That outfit does not sit on you very well. Why don't you try (whatever suggestion or alternate clothes I might have).

riderfangal wrote: »

Glinda1971 wrote: »

I summerfied myself too.

As did I. A pic from our camping trip last week

Me, too. I haven't done anything fun yet this summer, though, so this is from last summer.

FluffySandwich wrote: »

Italian_Buju wrote: »

Tubbs216 wrote: »

Italian_Buju wrote: »

mom216 wrote: »

I told a friend she looked beautiful in a new outfit. My real thoughts..... she looked fat & awful. The style did absolutely nothing for her shape. Would a real friend tell her the truth? I don't want to hurt her feelings; she believes she looks like a rock star.

I would have told her the truth, nicely. I would never lie to a friend about something like that.
Also, I would be really pissed if someone let me walk around thinking I looked great if I looked awful.

What wording would you have used? Particularly if she thought she looked great?

That outfit does not sit on you very well. Why don't you try (whatever suggestion or alternate clothes I might have).

I would struggle with telling someone those things. But... I wish I had a friend like that because it makes every compliment mean that much more. ''You look good'' means you ACTUALLY look good. You become more trustworthy. I just worry about hurting peoples' feelings.

I once had a coworker tell me that I had toilet paper hanging out of the back of my pants (don't ask how I managed to do that one haha) & it was embarrassing at first, but it would've been even worse if customers or other coworkers seen me.

kellyjellybellyjelly wrote: »

FluffySandwich wrote: »

Italian_Buju wrote: »

Tubbs216 wrote: »

Italian_Buju wrote: »

mom216 wrote: »

I told a friend she looked beautiful in a new outfit. My real thoughts..... she looked fat & awful. The style did absolutely nothing for her shape. Would a real friend tell her the truth? I don't want to hurt her feelings; she believes she looks like a rock star.

I would have told her the truth, nicely. I would never lie to a friend about something like that.
Also, I would be really pissed if someone let me walk around thinking I looked great if I looked awful.

What wording would you have used? Particularly if she thought she looked great?

That outfit does not sit on you very well. Why don't you try (whatever suggestion or alternate clothes I might have).

I would struggle with telling someone those things. But... I wish I had a friend like that because it makes every compliment mean that much more. ''You look good'' means you ACTUALLY look good. You become more trustworthy. I just worry about hurting peoples' feelings.

I once had a coworker tell me that I had toilet paper hanging out of the back of my pants (don't ask how I managed to do that one haha) & it was embarrassing at first, but it would've been even worse if customers or other coworkers seen me.

Haha! Awwe, poor you!
Totally different though.

bkhamill wrote: »

Update on the biopsy, they got the results really fast... and there is no cancer - no concerns! WooHoo! Now time for my weekend to begin.

That's awesome news! Enjoy your weekend!

Susieq_1994 wrote: »

nonoelmo wrote: »

@Susieq_1994 Would you post (or PM) your hummus recipe pretty please? I have cooked chickpeas and tahini and lemon and I think all of the other ingredients already at home. Thank you!

Thank you so much for the recipes! I've saved all three to try soon--I just bought two small heads of cauliflower at the grocery store, so maybe the curried cauliflower will be first. My husband would probably hate them (he can't stand spicy/Indian food), but I usually make him something else when I'm making my cauliflower fried "rice" as well, so no big deal.

As for my hummus, I usually used canned chickpeas because I'm a lazy bum, but I'll give you the recipe assuming non-canned chickpeas. It's actually super-simple, a very traditional Arabian hummus--We don't add weird things like roasted red pepper to our hummus.

Ingredients:
- 260g chickpeas (or 400 gram can, undrained)
- 140g of the water that you cooked the chickpeas in (only if not using canned-if you've already disposed of the water, use regular water starting at around 100g and increase after blending if the texture is too thick for you. You'll also need to add additional salt in this case)
- one small garlic clove (I use a really tiny one, about 2 grams, because my husband doesn't like garlic much--it gives a very smooth flavor without an obvious garlicky taste)
- the juice of half of a large lemon
- 40g tahina (It tastes best with around 55 grams, but I do try to save calories where I can, so I compromised at 40. If you have the calories to do so, definitely increase it for a smoother taste!)
- Additional salt, to taste (With canned chickpeas, this isn't usually necessary, because they're quite salty)

Instructions:
- Using a fine cheese grater or a microplane zester, grate the garlic very finely into the container you're planning to store the hummus in (or into a blender, if you don't own an immersion blender, but hummus is really hard to get out of a blender).
- Squeeze the lemon juice over the grated garlic and mix them together--this will keep the garlic from clumping/being concentrated into one area in the hummus later on.
- Pour half of the chickpeas into the container, along with half the water. Pour the tahina over this and mix it up with a spoon. (That keeps the tahina from sticking to the blender's blades/sides so it all mixes properly into the hummus--that stuff is STICKY)
- Pour the rest of the chickpeas into the container and add a sprinkle of salt, if desired. Using an immersion blender, blend the hummus until it's completely smooth. You may add more water if you find the texture too thick.

Do keep in mind that hummus is an extremely individual dish--some people like more or less lemon, garlic, or tahina, but the basic components are always the same. If it doesn't turn out the way you like it best, tweak those three ingredients until you have the perfect taste. This recipe makes a smooth, not-too-thick, slightly tangy hummus, similar to those found in authentic Iranian restaurants (I have no idea if you have those where you are, but they're THE. BEST. HUMMUS. EVER.). Hope you enjoy this recipe as much as I do!

YUM. Thank you. If I can muster the energy I'll make it today.

PhoenyxHellfyre wrote: »

907 pages of lurking, and now I'm going to try poking in. Hello everyone, I hope your Saturday is going well.

Here is a confession: Lately, I've been wanting to take all the training my therapist has been having me do and chuck it out the window. (I'm autistic and a whole bunch of other things.) I'm frustrated by the idea that I have to do all this work to understand, communicate, and act like a normal person, but no one is willing to do the same for me. I'm a huge believer in equivalent exchange (Fullmetal Alchemist, anyone), and while it would be illogical to expect that from strangers, it would be nice to experience this from family and friends. At least meet me halfway, y'know?

Fullmetal Alchemist yeahhh! And I know what you mean.

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