03-14-2013, 07:30 PM
Happy Birthday! Life sounds darn good for you right now.
03-14-2013, 08:46 PM
I consider it an accomplishment I'm proud of, not something to be ashamed of. Nearly dying will give you that perspective shift.
Originally Posted by Crabbcakes
Thanks, NW. And I hope you are feeling cheerier than on the GOTD thread.
Originally Posted by namelesswonder
Originally Posted by badgergirl
Hah! That's cute.
Originally Posted by Twibble
It is promising. Even if it's just a now and then thing in between his cruises, that's fine. I'm not sure I would really want someone there all day every day.
Originally Posted by tomi
Thanks. I think so too.
Originally Posted by Shelli
03-15-2013, 02:49 AM
Huzzah for the Bird!! Party hard, girl.
I have the simplest tastes. I am always satisfied with the best.
03-15-2013, 06:30 AM
Thanks, PB. I'm feeling better today at least .
03-15-2013, 06:42 AM
Happy birthday. I hope that I not only look as beautiful as you do when I get to your age (not that far off really), but also have your graciousness and willingness to both try new things and help others on their journey.
03-15-2013, 07:04 AM
03-15-2013, 10:45 AM
"Right is right, even if no one is doing it; wrong is wrong, even if everyone is doing it." - St. Augustine
Who says back fat is a bad thing? Maybe on a hairy guy at the beach, but not on a crab.
03-15-2013, 11:27 AM
Happy Birthday! Sounds like things are going well!
03-15-2013, 12:13 PM
03-15-2013, 12:32 PM
I made the yummiest coconut bread today. I rarely bake but I have this container of coconut flour taking up space on the shelf and I'm trying to use stuff up before I move so I said what the heck, if this turns out all wrong I can just toss it.
Most coconut recipes are all about sweetness but I wanted to see if it would adapt to savory as well so I made this one with sun dried tomatoes and kalamata olives.
3/4 cup C flour
1 level tbsp baking soda (maybe a little less next time, mine came out a bit salty)
1/3 cup C oil melted
Mix the flour, baking soda, and spices together dry. Then add the beaten eggs, then the oil. Then add chopped up olives and sun dried tomatoes (from a jar packed in olive oil). The batter seemed a little dry so I drizzled in some of the tomato infused olive oil from the jar. You should be able to form it into a loaf with your hands like meatloaf. Bake in a foil lined loaf pan for 45 min @ 350.
I think the kalamata olives I used have a higher salt content than regular olives. Mine came out a tad salty but I think this is why. Otherwise very good. I bet this would be even better with a schmeer of mascarpone <goes to fridge> Oh yeah.
Tonight is my birthday dinner with pescatarian friends (sigh). So, I am making a huge shrimp salad with this bread on the side plus red wine and Italian gelato for dessert. I figure some lettuce now and again won't hurt me. It just seems like a waste of space on the plate.