just noticed this week -- i'm old but no worries, i'm digging it. i'm rolling with the punches!
we had a halloween party in my office this week. my staff organized it. it was a happening! those youngins' turned off the lights, hung up orange x-mas lights, covered the windows with black and orange translucent paper, projected a halloween-themed screen saver on the wall and pumped up the jam with a cd mix of rock, rap, r&b, and alternative. there were witches, pirates, ninja turtles, a serial killer (a person wearing several boxes of cereal with knives thrust into them) and more.
there was a bartender serving champagne , sparkling cider and seltzer (i authorized this:-). everyone brought home-made goodies and candy and we jointly rocked (i baked vegan red velvet cupcakes -- they were the bomb!). it was a great party with a completely fresh, unique tone. as i watched my co-workers, faculty and students socialize i thought "gee, when did i get so old?" i ambled over to the bartender for a bit of the bubbly correcting everyone who asked "are you an angel?" "no, i'm a fairy! i was wearing sequin dusted wings with purple roses and ribbons (some people understood the double meaning...hey, i still got it!
Subscribe to:
Post Comments (Atom)
5 comments:
of course you still got it!! but, i completely understand the "what in the heck are those kids doing/thinking?"...we were watching (very briefly) a video show on BET and all that crap that the kids call music sounds the same to me and looks the same with some less than attractive boy with his pants sagging and "mouth jewelry"...argh!!
anyhoo, glad ya'll had a great party!! i guess that is what it is like when ya got lots of dough ;)
by the way, what is a "vegan cupcake"??
vegan cupcakes are cupcakes made without animal products. i happened on vegan cooking when i invited tulsi and lisa to dinner. i wanted to impress lisa with a spectacular meal she could eat without question (she's a vegetarian). vegan food is simply plant and grain based food. on the surface it seems strange but it's good. i will make vegan red velvet cupcakes for you (or whatever flavor you like) -- i'll let you be the judge.
by the way, i read today that there's nothing you can ingest food-wise to boost your immunity. the only thing scientifically proven to boost immunity is exercise. the article said it's much more healthful to walk vigorously 45 minutes most days than pop supplements or eat well (though a good diet is protective against other things like heart disease). things that make you go "hmmmm".
cool..kev says i like red velvet so i will try your cupcakes.
yes, exercise seems to be thing that most of us need to do that most of us don't do enough of. I don't know enough about the immune system (actually i know nothing) to evaluate the science. But, I am curious how drugs that are used to fight all the immune-related diseases work, and if similar processes are influenced by multivitamins and/or physical activity. Also, I wonder how much of the "placebo" effect of the multivitamins help the immune system. One more thing..i wonder about the impact of "alternative therapies" on the immune system such as acupuncture and massage.
M, how do you do vegan icing? just a vegan margarine & soy milk?
I did a vegan chocolate cake this weekend (the recipe that uses vinegar & baking soda as the leavener) & did 1/2 whole wheat flour...couldn't tell the difference! I'm going to start experimenting with my buttermilk biscuits next...
Have you done stuff with alternative flour? Leona wants me to try buckwheat flour and other stuff, but I'm not sure what to do.
the frosting was actually amazing -- it was like whipped cream (but not).
here's the recipe:
2 tbs all purpose flour
1/2 c soy milk
1/4 c nonhydrogenated shortening
1/4 c margarine
2 tsp vanilla extract
1 c superfine or castor sugar
*couldn't find nonhydrogenated margarine so i just doubled the shortening.
1. in a small saucepan over mdm heat whisk together the flour and soy milk. stir constantly til mixture starts to thicken and has puddinglike consistency about 3-4 minutes. remove from heat and allow to cool 2 minutes. transfer to a large bowl and press plastic wrap onto the top of custard to prevent a skin from forming. allow mixture to cool completely before next step (this is very important as warm pudding will melt the fats).
2. cream together the shortening, margarine, vanilla and sugar then beat in cold custard. beat with an electric mixer for 4-6 minutes; frosting should become lighter in color and have a very creamy texture, similar to a very thick whipped cream.
re: flours, i dunno. i've only used cake, all purpose, whole wheat (which is nuttier than white but behaves differently. you can't straight-up substitute) and corn meal.
Post a Comment