different folks

►NY Daily News - Discussions - WPIX news anchor Jodi Applegate ...20 posts - 17 authors - Last post: Oct 15, 2010
Shame on you PIX News.....Jody Applegate is a JOKE. Bring back Kaity and Jim ! ... I wouldnt waste my time watching pix 11 any more. ...www.nydailynews.com/forums/thread.jspa?

gather ye snow let them eat ice cream

scoopit up

in a celadon teacup;

store in the freezettina

make ice cream

NOW

or tomorrow

'premium' icecream is costly

snow

is

free

How To Make Snow Ice Cream
•1 cup Half & Half
•1/2 cup sugar
•1 teaspoon vanilla extract
•dash of salt
•5 cups of fresh, clean snow
Mix all ingredients together and eat!

01.13.11: Spicy Lentil Dahl

Dahl, which is also often spelled dhal,daal and dal, is essentially a thick lentil soup that is often prepared with ghee or clarified butter, but this recipe uses just a little sesame oil for depth and flavor in place of the ghee. This simple dahl is one of my favorite go-to recipes as it is prepared with all pantry staples, it is easy and quick to prepare, and my friends and family love it.
I like to serve this with my cheesy flatbread and a little dollop of soy yogurt.
Serves 4
•1 T. sesame oil or, alternatively, olive oil
•1 cup finely chopped white onion
•2 cloves garlic, finely chopped
•1 T. finely chopped fresh ginger
•4 cups water or vegetable broth
•1 cup dried red lentils, rinsed and picked over
•1 t. cumin
•1 t. coriander
•1 t. tumeric
•¼ t. cardamom
•¼ t. cinnamon
•¼ t. cayenne pepper
•1 t. salt, or to taste
•2 T. tomato paste
1. In a 3-quart stockpot or other medium-sized soup pot, heat the sesame oil over medium heat. Once the oil is hot, add the onion, garlic and ginger. Cook, stirring often, until the onions are translucent, about 6 minutes.
2. Stirring constantly, add the water or broth, lentils, spices and salt. Bring to a low boil, then turn down the heat to low, cover and let the soup simmer for about 20 minutes, or until lentils are very tender.
3. Stir in the tomato paste until well combined. Cook several minutes more, or until the soup is desired temperature and consistency, adding more water to the dahl if needed. Serve hot with Dairy-free Cheesy Flatbread and garnish with a dollop of dairy-free soy yogurt if desired.

01.13.11: Easy Masoor Daal Rated: Prep Time: 5 Minutes Servings: 4
1 cup red lentils
1 slice ginger, 1 inch piece, peeled
1/4 teaspoon ground turmeric
1 teaspoon salt 1/2 teaspoon cayenne pepper, or to taste
4 teaspoons vegetable oil
4 teaspoons dried minced onion
1 teaspoon cumin seeds
1. Rinse lentils thoroughly and place in a medium saucepan along with ginger, turmeric, salt and cayenne pepper. Cover with about 1 inch of water and bring to a boil. Skim off any foam that forms on top of the lentils. Reduce heat and simmer, stirring occasionally, until beans are tender and soupy.
2. Meanwhile, in a microwave safe dish combine oil, dried onion and cumin seeds. Microwave on high for 45 seconds to 1 minute; be sure to brown, but not burn, onions. Stir into lentil mixture.

01.13.11: Red Dahl tomatilla.com
I thought about calling this Borscht Dahl since it has beets, but it only has beet tops and it isn’t really beety or red enough to qualify.
1 cup red lentils
1 tbsp turmeric
4 cups water
1 tbsp lemon juice
1 leek
1 green garlic
4 cloves garlic
1 large can (28 oz) chopped tomatoes (I used Muir Glen fire roasted organic but frankly anything decent will do)
1 small green chile
2 tbsp butter
1 piece of fresh ginger about 1 1/2 inches cubed
2 tbsp rogan josht paste (I used Pataks)
1 bunch beet greens (the tops from four red beets)
About 1 tbsp salt
Thoroughly wash the red lentils in a sieve, rinsing three times. Put the water on to boil in a large pot. Add the salt and the lentils and the turmeric. When the water boils, turn it down to a low simmer and stir occasionally.
Finely chop the leek, the garlic, the ginger and the chile (but keep them all separate) and coarsely chop the beet greens. Use the whole leek, including the green leaves but trim of dead and dried out parts and make sure you wash it thoroughly!
Heat the butter in a medium frying pan until it starts to turn brown and immediately add the chile, garlic and ginger and stir and cook until it all just begins to brown and clump together. Add the rogan josht paste, turn off the heat and stir until thoroughly blended.
After the lentils have simmered for about fifteen minutes, add the leek. and stir it in. If at any time the lentils start to dry out or begin to stick and brown from evaporation or thickening add another cup of water. After another five minutes the lentils should be beginning to really soften and come apart. Keep cooking until they are thoroughly soft, adding water if necessary. Now add the can of tomatoes and the tbsp of lemon juice and return to a simmer. Stir in the ginger-garlic-paste mixture and cook for another couple of minutes.
Then serve plain or with bread or rice or whatever. I like it served on rice with a little yoghurt or raita on the side. In this case I served it on the pilau (recipe below) and with a simple yoghurt sauce made from half a bunch of cilantro finely chopped and stirred into a cup and a half of yoghurt along with a teaspoon of salt.

Eggless Savoury Cheese Corn Muffins veenasvegnation.blogspot.com

2cups All purpose flour
1cup Cornmeal
2tbsp Green spring onions
2tbsp Olive oil
1tbsp Parsley leaves
1tbsp Chives (chopped)
1cup Grated cheese
1cup Milk
1/2tsp Baking powder
1/2tsp Baking soda
Salt
1/2tsp Pepper powder
1/4tsp Cumin powder
Few green chillies pieces
Preheat the oven to 350F and grease the muffins mould...Mix together the all purpose flour, yellow cornmeal, pepper powder,cumin powder salt, baking powder and baking soda together.. now add the grated cheese, chopped parsley leaves,chopped chives and spring onions to the dry ingredients and gradually add the olive oil and turn everything as crumble like mixture, slowly add the milk, mix everything well until they turn as thick batter..Pour the batter to muffins mould, i used the 12 muffins pan,place a piece of green chilly over the unbaked batter..arrange the muffin pan in the middle rack of the oven and bake for 15-20minutes until the muffins turns golden brown or a skewer inserted come out clean..Serve warm with any salads or soups....

Spinach Jalapeno Cornbread

loosely based on CHAMPIONSHIP CORNBREAD Serves: 8 (Hellmann's)
1 package (8-1/2 oz.) corn muffin mix
6-8 oz mix of dried mushroom, beets, onion
and gorgonzola
and bacon
and jalapeno
3 oz chopped spinach
1/2 cup Hellmann's® Real Mayonnaise
1 egg, slightly beaten
Preheat oven to 400°. Spray 8-inch round cake pan* with nonstick cooking spray; set aside.In medium bowl, combine all ingredients until moistened. Evenly spread into prepared pan.Bake 25 minutes or until toothpick inserted in center comes out clean.
ohohoh::: then we used the JIFFY cookbook recipe for microwave cornbread::: photo is close; simply an illusion.

celebrate conspicuous non-consumption

we love the lobby tree

lights are always on.
who pays?
@ christmas '08 (2 yrs past) the tree appeared mid December,
adorned with glow and ribbon and tradition. the way it always has for all these years past.
we photographed the tree
because it was there.
again, this year the lobby has no tree.
g we notice apartment doors barren of holiday green.
albeit:
the lobby remains clean and well-lit.
we appreciate the gift of economy; whatever the cost.