the ugly earring

ug‧ly [uhg-lee] offensive to the sense of beauty; displeasing in appearance

Category: recipes

homemade granola

  • 5 cups organic rolled oats (or any oats of choice)
  • 1/3 cup ground golden flax
  • 1/2 cup maple syrup (or maybe agave?)
  • 1/3 cup oil of choice
  • 2 teaspoons ground cinnamon
  • 3/4 teaspoon sea salt
  • 1 tablespoon vanilla extract
  • handful of slivered almonds
  • handful of raisins

In the bowl of a food processor, add 1 ½ cup of oats and flax.  Process until a coarse oat flour is produced.

In a large mixing bowl combine this flour with the remaining 3 ½ cups of oats, maple syrup, oil, cinnamon, salt, vanilla.

Stir until all ingredients are thoroughly combined and moistened.

Spread onto a sheet pan coated with parchment paper, silpat mat, or lightly oiled foil.

Bake at 300 degrees for 35-50 minutes.   Bake until crisp and golden brown.

Cool completely on sheet pan.  Store in air-tight container.

*Add in ideas:

  • dried fruit
  • goji berries or any dried berries
  • banana chips
  • chocolate chips
  • any combo of nuts
  • any combo of seeds
  • toasted coconut
(recipe adapted from here)

gypsy soup

  • 3 tablespoons olive oil — up to 4T
  • 2 cups chopped onion
  • 2 cloves chopped garlic
  • 2 cups sweet potatoes — chopped & peeled (Or winter squash)
  • 1/2 cup chopped celery
  • 1 cup chopped fresh tomatoes
  • 3/4 cup chopped sweet peppers
  • 1 1/2 cups cooked chickpeas
  • 3 cups stock or water
  • 2 teaspoons paprika
  • 1 teaspoon turmeric
  • 1 teaspoon basil
  • 1 teaspoon salt
  • dash cinnamon
  • dash cayenne
  • 1 bay leaf
  • 1 tablespoon tamari soy sauce

In a soup kettle or large saucepan, saute onions, garlic, celery and sweet potatoes in olive oil for about five minutes.
Add seasonings, except tamari, and the stock or water.
Simmer, covered, fifteen minutes.
Add remaining vegetables and chickpeas.
Simmer another 10 minutes or so – until all the vegetables are as tender as you like them.

NOTES : The vegetables used in this soup are flexible.
Any orange vegetable can be combined with green…for example, peas or green beans could replace the peppers.
Carrots can be used instead of, or in addition to the squash or sweet potatoes, etc.

Recipe from the  “Moosewood Cookbook”

leftover cuisine

last night’s leftover cuisine:

stuffed bell peppers


3 green bell peppers – de-seeded and tops cut

5 cloves of garlic
one small onion
lots of olive oil
1/2 cup (or more) brown crimini mushrooms
about 2 cups of leftover lentils (made with carrots, celery, onion, and some random kitchen cabinet spices)
one cup or more of leftover brown rice
1 to five dashes of the following:

3 garlic cloves
lots of olive oil
small can of diced tomatoes
two tablespoons of tomato paste
a dash or three of dried basil
salt and pepper to taste

heat oven to 370 and toss those green bells in there to soften.
to make filling add first three ingredients cook until onions are transparent. add mushrooms – cook until soft. add rice, add lentils, add spices to taste.
sauce: olive oil + garlic gently cook, add tomato sauce + paste + spices to taste, cook until it thickens.

when filling and sauce are finished, fill softened pepper halves with filling and top with sauce (in fact use all the sauce) and return to oven to cook for 30-45 minutes.

(from killerbeesting)

failing miserably

“The problem lay buried, unspoken for many years in the minds of American women. It was a strange stirring, a sense of dissatisfaction, a yearning that women suffered in the middle of the twentieth century in the United States. Each suburban housewife struggled with it alone. As she made the beds, shopped for groceries, matched slipcover material, ate peanut butter sandwiches with her children, chauffeured Cub Scouts and Brownies, lay beside her husband at night, she was afraid to ask even of herself the silent question: ”Is this all?””

~ Betty Friedan


a recent visit with the in-laws spawned the realization i make a horrible housewife.

grade: a big red F-

luckily, the other half compensates where i fail. househusband is a wonderful cook and even cleans the kitchen. but i discovered he won’t take out the trash (… is this common?)

i did try to redeem myself with this recipe:

Roasted Cauliflower & 16 Cloves of Garlic


1 large cauliflower (trimmed and cut into bite size pieces)

16 garlic cloves, peeled and lightly crushed

1-2 teaspoon minced fresh rosemary

1 teaspoon salt

1/4-1/2 teaspoon black pepper

1/4 cup olive oil (the more the merrier, is what i say!)


1. Mix oil, rosemary, salt, pepper and garlic together.

2. Toss in cauliflower and place in a large casserole dish in one layer.

3. Roast in a preheated oven at 450 degrees for 20 minutes; give a toss and bake for 10 more minutes.


recipes from thai street vendors (here)

garlic breath is a sign of true love


and there is nothing better than when he kisses you after eating skordalia.

(photo credit: isa b.)


a recipe for a tasty garlic dip. great with pitas and pickles.


  • 1 1/2 pound of potatoes for boiling
  • 6-12 cloves of garlic, minced or grated (to taste)
  • 1 cup of extra virgin olive oil
  • 1/3 cup of good quality red or white wine vinegar
  • 1 tablespoon of salt


Peel the potatoes and boil in salted water until well done (easily pierced with a fork). mash.

In the blender bowl of the food processor (or with a hand mixer), purée the potatoes and garlic until well mixed, about 30-45 seconds. Still puréeing, slowly add the olive oil and vinegar, alternating between them until the mixture is smooth. Skorthalia should be creamy and thick. If it gets too thick, add a little cold water (not more than 1/4 cup).

Yield: About 2 cups

To prepare by hand

Mash potatoes with garlic. Drizzle in the olive oil and vinegar slowly, alternating between them, mashing well.

Note: Skordalia is a matter of taste. Some prefer a mild garlic taste, while others prefer a strong garlic taste. If the taste is too strong, adjust the quantities of potatoes or bread up a bit. If the taste is not strong enough, increase the garlic.