Saturday, December 28, 2013

Another reason I am not native!

I know, sadness, right.  The more and more I delve into my Aboriginal heritage the more I find the less I am.  Case in point:  A 1977 study in Gastroenterology found "that 100 percent of Natives tested were lactose intolerant, which is a food intolerance to the sugar lactose that is found in milk products."

Discovering that 100% of natives from the study were lactose intolerant makes me doubt my nativeness even more.  How can this be?  I love cheese.  I can eat cheese all day all day and be FINE, I live for Wine and Cheese.  I'm not a big fan of milk alone, but it's not because it makes me feel sick, I just don't prefer it as a drink of choice.   Does this lack of intolerance make me less indian because I lack it?  Or does it make me a hardier indian because I have adapted to the Urban landscape.

Discovering this makes me even less indian than my "native" friend who shared these facts with me.  Now she is up +2 on the Indian score board because not only is she lactose intolerant, but she just had her gall bladder removed, another big time native ailment that I was unaware of.  Because as I was told "all natives are lactose intolerant", and I thought they were all just diabetics and alcoholics. 

I've looked for factual data from the CDC or other health organizations to help strengthen my nativeness against these 2 new found stats, but can't find anything.  Most things listed are the high levels of Alcoholism, teen pregnancies, Obesity, mental health, heart disease, even Tuberculosis.  So there is hope for me!  "In 2008, its incidence was still five times higher for Native Americans and Alaska Natives than for non-Hispanic whites."

Tuesday, November 26, 2013

Crockpot Potato Soup

Being a bit overzealous, we bought way too many potatoes for Thanksgiving.  So what do 2 people do with 10 pounds?  Have potatoes with every meal!  This recipe yielded, again, way too much soup for 2 people.  Luckily it freezes well!

Once it's all done cooking, you may think that it'll be too watery.   But don't worry, it's not.  It's soup after all.
Be careful if you're blending the hot mixture.  Mine got done at 10:30 at night, so I let it cool down overnight and blended in the morning and then reheated it.  So once all it was all done blending (about 4 batches) I placed it all in a large pot on the stove and mixed well.   

Looking closely at the picture below, you can see the different levels of blending I did to the soup.  Creamy, almost veloute (which was brilliant) to a bit course and chunky.


Ingredients:

8 cups of potatoes, peeled and diced into small cubes
10 cups of chicken stock
1 medium onion, diced
2 tbsp. minced garlic
1 cup of labne
Salt and pepper to taste
1/2 cup of cheddar cheese
1/4 cup of blue cheese

Directions:
On stove, place onions in pan, cook until soft.
Add Add potatoes, cooked onion, garlic, and chicken stock to slow cooker.
Cook on high for 6 hours or low for about 10 hours
Add softened labne and cheese to crockpot and stir.
Puree in blender until you've reached the desired consistency and blended all your soup.
(Be careful blending hot soup!!!)

Stir well and top with some crumbles of bacon, a dollop of labne or chives!

Stay hungry my friend!

Wednesday, October 23, 2013

What's a Chile?

Ancho
Anchos are dried poblano peppers. Wide and dark with a "raisiny" aroma.

California or Anaheim Chiles
Mild, long green chiles; available fresh and dried, but usually bought as canned chiles.

Chipotle
Distinctive smoky flavor. Can be purchased dried or canned in a marinade called adobo. These chiles are actually smoked jalapenos

Habanero
Reputed to be one of the world's hottest. Lantern shaped, red or orange. Said to have a unique, fruity aroma (I wouldn't know); use with caution.

Jalapeno
Named for Jalapa, the capital of Veracruz, in Mexico. Widely available, fresh, canned, pickled. Mild to hot. A staple in TexMex cooking.

New Mexico
Sweet, earthy flavor. Mild enough to add lots of flavor to a recipe without too much heat. When dried, they are identical in appearance to California chiles, but are hotter. Dark red, dried New Mexico chiles are the ones you see in wreaths and strings.

Poblano or Pasilla
Dark green, rather mild to medium-hot chiles, ideal for stuffing, as in Chiles Rellenos.

Serrano
Small (1- to 1-1/2" long), dark green and very hot. Available more and more in supermarkets.

Tuesday, October 8, 2013

Black Bean and Quinoa Burger

If I could eat hamburgers everyday, I would.  I mean I could, but that doesn't sound very healthy.   So, on a recent meatless Monday, I thought it an appropriate reason to try this recipe out.  P2 wasn't very gung-ho on trying these, but we'll see.  After these were cooked, I let them cool, wrapped each one in wax paper and plastic wrap and froze them.  I ate them as a late night snack, or when I came in after a late night at the theater.  I popped them in the microwave for 1 minute and ate with some of my homemade salsa.  Perfect!

Ingredients:
1/2 cup of quinoa, cooked
1/2 cup red onion, chopped
2-15oz can of black beans, rinsed and drained
2 tsp. minced garlic
2 tsp. steak seasoning
1 tsp. olive oil
Directions:
Place oil in a pan, add onion and cook for 3 to 4 minutes over medium heat.
Stir in 1/2 a can of black beans, garlic, steak seasoning and 1 1/2 cup of water.
Simmer 9-11 minutes or until most of the liquid has evaporated.
Add quinoa.
Take your potato masher and mash the mixture to desired consistency.
I like mine a bit chunky, but if you want you can also place your mixture in a food processor until smooth.
Preheat oven to 350 F.  Coat a baking sheet with cooking spray.
Shape bean mixture into hockey puck sized patties.
Place on baking sheet.
Bake for 10 minutes on each side, until patties are crisp on top.
Chow down!

Stay hungry my friend!

Tuesday, October 1, 2013

Coconut Milk Corned Beef

 I love me some corned beef.  I am always looking for new ways to cook it.   Luckily I had a can of coconut milk kicking around and I love the flavour of it when mixed with curry.

Ingredients: 

4 pounds beef brisket
4 cups water
1 (15 ounce) can coconut milk
2 tablespoons tomato paste*
1 tablespoon fish sauce

2 teaspoons curry
2 bay leaves
1 onion, cut into large chunks
1 sml pkg baby carrots1 pound potatoes, peeled and cut into large chunks


Directions:
Place brisket, fat-side up, in the bottom of large pot.
Stir in water, coconut milk, tomato paste, fish sauce, curry  and bay leaves.
Bring to a boil and skim off any foam that accumulates.
Stir in onion and carrots.
Bring to a boil; reduce heat to low, cover, and cook for 3 hours, turning once.

Stir in potatoes and cook until potatoes are tender, about 35 minutes.
Transfer beef to a plate; thinly slice across the grain. Ladle potato cabbage mixture into bowls and top with sliced beef.

* I didn't have any tomato paste, so I used ketchup instead.


Stay hungry my friend!

Tuesday, September 24, 2013

Garlicky Tapenade

I call this Garlicky Tapenade instead of Olive, because it's a bit on the hot side.  The last time I had tapenade I didn't like it, it was a bit too sour.  It was store bought and I couldn't remember the brand.  This recipe came about because I had some olives hanging out in the fridge, no one liked them, since they tasted a little too peppery, so I thought if they were blended with something else, they may taste better.  And voila! They do.  But I may be partial since I LOVE garlic.

Ingredients:
3 cloves garlic, peeled
1 cup pitted olives (I used a mixture of black and green olives)
2 tbsp capers
2 tbsp lemon juice
2 tbsp olive oil














Directions:
Place the garlic cloves into a blender or food processor; pulse to mince. 
Add the olives, capers, lemon juice, and olive oil.
Blend until everything is finely chopped. 
Season to taste with salt and pepper.

This recipe makes about 1 cup. 

Grab some crusty bread and crackers and spread away. 
Stay hungry my friend!

Tuesday, September 3, 2013

Salmon and Olive Vinegrette

A big chunk of salmon is the perfect way to experiment with a new recipe.  That and a pile of olive that you don't know what to do with.  The colour of the paste was a bit odd, but the taste was tangy perfect!


Ingredients:
1/2 cup olive oil
1/4 cup red wine vinegar
1/2 cup pitted olives
1/4 tsp cayenne pepper
2 cloves garlic, chopped
1 tbps Dijon mustard
Salt and pepper
Salmon fillets

Directions:
Preheat oven to 350 degrees F.

Combine the olive oil, vinegar, olives, cayenne pepper, garlic, and mustard in a blender until smooth. Season with salt and black pepper.

Place salmon in a baking dish and coat salmon with the pasty mixture. 
Let marinate for 15 minutes.
Remove from marinade and place on a baking sheet and cook for 20 minutes or until fish is flaky.

 
Stay Hungry my friend!

Tuesday, August 27, 2013

Country Fried Venison

P2 loves chicken fried steak, so when I needed a new recipe idea to cook some frozen venison it seemed like the only option.    

Ingredients:
1 lbs. venison (tenderize with mallet)
1/4 cup milk
2 whole eggs
1/2 cup flour
1/4 tsp. Garlic Salt
1/4 tsp. cayenne
Olive oil for frying
1/2 cup burgundy wine
1 tbsp. flour
 
Directions:
Mix together milk and eggs in a large bowl
In a separate bowl, mix flour, garlic salt and cayenne.
Using one hand and tongs, take a slice of meat, dip in egg/milk mixture.
Next, dredge in flour mixture.  Be sure to coat both sides.
Place meat on a clean plate and repeat with remaining meat.
Heat oil in a large skillet over medium heat.
Cook meat until edges start to look golden brown.
Place on paper towel lined plate to remove excess oil.
Deglaze pan with burgundy wine. 
Pour wine into pan, scrape bottom of pan to get the crunchy goodness. 
Add flour and mix well.
Pour over meat.

Stay hungry my friend!

Thursday, August 22, 2013

Creamer Recipes

Ok, I'll admit it.  I drink coffee for the sweetness, it has nothing to do with the coffee bean.  I love the smell of fresh brewed coffee, but the bitterness sometimes is a bit much for me.  I used to not put any milk in my coffee, but thanks to the likes of the Starbucks of the world, my coffee experience changed to one of sweet creamy goodness.  But once you read the ingredients of what's in creamer, it will make you re-think how much you add to your coffee.  Well, I guess it will only bother you if you are trying to eat "clean".  I'm not sure it will be more cost effective than regular creamer, but it will be less chemicals.

French Vanilla

Ingredients
1 cup whole milk
1 cup heavy cream

4 tablespoons maple syrup
1 vanilla bean

Directions:
Whisk together milk, cream and maple syrup in a medium saucepan over medium heat.
Cut vanilla bean in half, and scrape out seeds.
Add seeds and vanilla bean to milk mixture.
Turn off heat, cover the pot and steep for 30 minutes.
After mixture has steeped, strain through a fine mesh sieve, pour into a glass bottle and store in the refrigerator.
(If you don't have a vanilla bean on hand, simply replace it with 1 tablespoon of vanilla extract)

Peppermint Mocha

Ingredients
1 cup whole milk

1 cup heavy cream

4 tablespoons maple syrup
3 tablespoons cocoa powder
1 teaspoon peppermint extract

Directions:

Whisk together milk, cream, maple syrup, and cocoa in a medium saucepan over medium heat.
When mixture begins to steam, remove from the heat and stir in the peppermint extract.
Strain through a fine mesh sieve, pour into a glass bottle and store in the refrigerator.

Tuesday, August 20, 2013

Homemade Dill Pickle Relish

I have finally run out my relish that I made last year and I am ready for more.  This recipe proved a bit less liquidy than the one I made last year.


Ingredients:
4 lbs of pickling cucumbers
1/4 cup sea salt
1 tsp curry
2 cups of water
1/2 lb of yellow onions
3 tbsp sugar
1 tbsp chopped dill weed
2 cups vinegar
2 cups chopped red and yellow bell pepper



Directions:
Wash cucumbers and chop into small pieces.
Place the chopped cukes in a colander over another bowl.
Toss with salt, let stand with 24 hours (this process allows the water to drain from the cukes)
Chop onion in small pieces.
Drain the cucumbers and rinse under cold water.  Drain and rinse again.
In a large pot, combine cucumbers, onions, bell pepper, sugar, dill, curry and white vinegar.
Bring to a boil.
Reduce heat and simmer ten minutes.Ladle the hot relish into your sterilized jars, leaving 1/2 inch headspace.
Process in a boiling water bath for 15 minutes.

Stay hungry my friend!

Thursday, August 15, 2013

Minty Simple Syrup

P2 bought way too much mint and I couldn't make enough tea to keep up.  I'd been looking at simple syrup recipes and thought a minty one would taste great.  Again, though, I don't drink tea, so what would I use this for after it was made.  I found the perfect drink.  Margaritas!  I like to make margaritas with Crystal Light (less sugar) but then of course, I added sugar to it by adding this syrup.  It gave the drink a bit more depth and a tiny bit of sugar.    

Ingredients:

1 cup granulated sugar
2 cups water
A bunch of mint

Directions:
Stir together in a saucepan and bring to a boil.
Add the mint and let steep for 30 minutes.  The longer it steeps, the more flavour.
Stain the bits.
Let cool and transfer to a bottle.
Chill until ready to use.



Don't be afraid to experiment with other herbs, like basil, thyme, rosemary, lavender buds (make sure you buy culinary lavender or use homegrown without pesticides), organic edible flowers, slices of fresh ginger, whole spices, etc.

Stay thirsty my friend!

Tuesday, August 13, 2013

Coffee syrup

My coffee habit gets a bit expensive in the winter.  I usually drink it to just keep warm, well and for the sugar (and I don't use real sugar).  One day while at 7-11, I got a coffee and fell in love.  They have a ton of flavored creamers and coffee syrup.  But although walking to the 7-11 every morning gives me some exercise, the money spent everyday can add up.  My coffees are now filled with sweet smelling aromas, and now I can recreate that at home.  My bottle of Torani IS empty, so it's time to make my own.   I will start with something simple like Vanilla, and eventually work myself up to bacon flavored.


Vanilla Coffee Syrup

Ingredients:
3 ½ cups water
3 cups sugar
½ cup light brown sugar
3 tablespoons vanilla extract
Makes a quart or 1 Torani Bottle.
Directions:
In a saucepan over medium high heat, stir together the water and sugars. 
Cook until mixture becomes thick and syrupy (approximately 10-15 minutes). 
Let cool and stir in vanilla extract. 
Once cooled, place in your favorite container and serve with your favorite coffee!
Store in the refrigerator.

for next time

Caramel Syrup 

To make Caramel syrup, replace the brown sugar and vanilla with 1/4 cup caramel sauce.

Stay hungry my friend!

Tuesday, August 6, 2013

Roasted Bone Marrow - Simple



Again, not a fan of the marrow, but this recipe sounded like fun to try.  We lucked into a couple of pounds at Albertson's.  This was the simplest/quickest recipe.  Look for “pipe cut marrow bones” so that you can pop the marrow out. 


Ingredients:
Bone Marrow
Olive oil
Salt and Pepper

Directions:

Place foil in the bottom of a pan.
Stand up marrow.
Drizzle with olive oil.
Sprinkle with salt and pepper.
Cover with another piece of foil.
Cook at 450 degrees for 15 minutes.


To make it easier to eat, pop marrow out so you can spread it on your crostinis.  P2 thought the marrow could use a big more flavour, so after he popped them from the bone, he pan fried them for 5 minutes, just to make them more spreadable.

Stay hungry my friend!

Tuesday, July 30, 2013

Homemade Dill Pickles

It's that time of year again. I've eaten through my pickle stash from last summer. Recently at Vallarta, they had giant pickling cucumbers on sale, so I knew it was time. This is a different recipe than last year.    My last pickles were a bit soft and not as crunchy as I wanted. I may have also had to do with the types of cucumbers I used. Because it was my first time, I used both pickling cucumbers and Persian cucumbers.  This time I used tiny baby pickles I found at the 99 cent store. Can't wait to taste them.

In case you need a refresher on how to prepare the jars.

Ingredients:
15 cloves of garlic
15 fresh dill heads
4 lbs small cucumbers (3"-4" long)
6 cups of water
4 1/2 cups white vinegar
6 tbsp canning salt
3/4 tsp crushed red pepper flakes

Directions:
Place 5 garlic clove halves and five dill heads in each of prepared jar.
Pack cucumbers into jars within 1/2" of the top.
In a large pot, bring the water, vinegar, salt and pepper flakes to a boil.
Ladle hot liquid over cucumbers, leave 1/2" headspace.
Top each jar with 1 or 2 cloves and a few sprigs of dill.
Remove air bubbles; wipe rims and adjust lids.
Process for 15 minutes in a boiling-water.


Stay hungry my friend!

Tuesday, July 2, 2013

Maple Bourbon Glazed Pork Chops

Pork chops are great for a chilly night, when you want a hearty dinner and the take a nap.  With the addition of bourbon and maple syrup, you can't really go wrong.  I didn't have any bourbon, so I substituted with Rye Whiskey, which has a sweeter taste than bourbon.

Ingredients:
8 boneless center cut pork chops
1 tsp. salt
1 tsp. pepper
1/2 tsp. smoked paprika
1 tbsp. olive oil
1/4 cup chicken stock
3/4 cup bourbon (I used a Rye Whiskey)
3 tbsp. brown sugar
1 garlic clove, minced
1 tsp. apple cider vinegar
1 tsp. Worcestershire sauce
2 tbsp. maple syrup
1/2 tsp. Dijon mustard

Directions:
Preheat oven to 350 degrees F.
In a saucepan, combine bourbon, sugar, maple syrup, garlic, Worcestershire, vinegar and mustard.
Bring to a boil, stirring constantly, then reduce to a simmer and let cook for 10-12 minutes, stirring occasionally.  Remove from heat and let sit to thicken.
Pound pork chops  and season on both sides with salt, pepper and paprika.
In a large skillet, heat oil and add pork chops.
Sear on both sides until golden brown, 2-3 minutes each.
Place seared pork chops in a large pan.
Deglaze skillet with chicken stock and pour over pork chops.
Bake for 15 minutes.
Remove from oven, pour glaze over chops.
Serve immediately.

Stay Hungry my friend!
Bourbon chops and mashed sweet potato

Wednesday, June 26, 2013

Warm brussels sprout & chickpea salad

Trying to eat healthy can get boring after a while.  Especially when you are buying your food at Costco in 3-lbs bags.  For this recipe we had some Brussels sprouts left over after our grilling experiment.

Ingredients:
2 tbsp rendered bacon fat (you can use butter if you must)
1 lb Brussels sprouts, thinly sliced
1 can (15 oz) chickpeas, drained and rinsed
1 tbsp minced garlic
freshly grated Parmesan for topping
Salt and freshly ground pepper

Directions:
Heat a large skillet oven medium heat and add bacon fat or butter.
Add Brussels with a pinch of salt, stirring to coat, then cooking for another 5 minutes or until desired tenderness.
Add chickpeas and stir and let sit for 5-6 minutes until chickpeas are warm.
Serve warm with grated Parmesan on top.

Stay hungry my friend!

Tuesday, June 11, 2013

Follow-up

I have been working since Friday on this ridiculous show.  I have found several ways to procrastinate.  Luckily I'm too lazy/cheap to leave the house, otherwise it could've been worst.  
I sat around in my comfy seat corner on the couch, my laptop, well, in my lap and my script opened.  I had the script with my teacher's notes in one window, and a new, clean document in another.  I worked and re-worked the opening of the play.  Maybe I've focused too much on these sentences, but it certainly doesn't feel like that to me.  
At 5:45, I got ready for class and had an epiphany.  I don't want to read this in class.  Why?  Not because of the comments that I'd get from my classmates, but more the comments from the teacher.  I am resistant to comments and questions.  They are the perfect audience, they know nothing of my world.  But by the same token, they know nothing of my world and the comments and questions only make me add more flowery bullshit prose to explain what they do not know, taking up valuable real estate in my script, forcing me to explain things, delve deeper into nonsensical facts.
6:00 begrudgingly I leave the house, prepared to call my instructor to let her know I'm not coming.
7:00 I arrive in class, the first and only one there.  I chat with the instructor on how I am done.  Done with this whole bullshit, feeling as though I have pissed away these passed 6 months and not accomplished anything at all.
My goal with this class, was to have a show ready to go.  I'm a week out from the last class, and I am no where being complete.
I hate this!!!

Monday, June 10, 2013

24 hours

In 23 1/2 hours my presentation is due.  And I am sitting here writing a blog post.  I'm doing this because I still don't want to finish this show. 

It's now 22 hours away and I've been searching online for random things which have nothing to do with my show. 

Ok....I'm gonna write my show now.  Really.

I'll let you know how this shakes out.

Tuesday, May 14, 2013

How to make Potato chips in the microwave

Another attempt to get my crunch on, while trying to eat healthy.   This one will take a few more attempts to get the timing right on cooking time.  Mine came out chewy and when I cooked a little longer, they burned. 

Ingredients:
3 medium russet potatoes
oil cooking spray
spices to season your chips to taste, I used sea salt

Directions:
Using a mandoline, slice the potatoes into very thin rounds.
Place the slices in a large bowl.  Cover with cold water, swish and then drain.
Place the slices in a single layer on a towel, and then roll it up to lightly dry them. Keep the slices rolled up in the towel as you cook off batches to keep them from oxidizing and turning brown.
Spray a microwave safe place, lay the slices out in a single layer and spray the potato slices with cooking spray.
Cook for 1 to 2 minutes and remove from microwave.
Be careful, the plate will be hot.
Continue until all slices have been cooked.
Sprinkle with salt or seasoning.

Stay hungry my friend!

Wednesday, May 8, 2013

Homemade Irish Cream - Vegan

In case you tried our regular Irish cream last week, try this vegan variation.  I was very surprised by this recipe, it held together much better the regular Irish Cream.

Ingredients:

2 tablespoons of unsweetened cocoa powder
2 shot glasses of brown sugar
1 tbsp of vanilla bean paste
2 cans of coconut milk
2 cans of soy milk (use the cans form the coconut milk to measure)
6 packets of Splenda
1 can of strong coffee
1/2 to a 1 full can of whiskey (pick your favorite, if you don't have one, go big and try Jameson's)

Directions:

Combine all ingredients, except the whiskey, in a medium pot. 
Warm for 5 minutes and add whiskey.  Measure to taste.

Let cool and place in a bottle.

Stay thirsty my friend!

Wednesday, May 1, 2013

Regular Irish Cream

We've already made some vegan Irish Cream, so lets try this for the rest of us.  Ok, so my version is less Irish more whiskey, that and I like Rye whiskey.

Ingredients:
 1 cup heavy whipping cream (you can use light cream)
14 ounces sweetened condensed milk
1 2/3 cup whiskey (I used Jim Beam Rye-a bit more sweet)
1 teaspoon instant coffee
2 tablespoons powered cocoa
1 teaspoon vanilla

Directions:
Combine all ingredients in a blender and set on high speed for 30 seconds.
Bottle in a tightly sealed container and refrigerate.
Shake before using.
Will keep for up to 2 months.

Stay thirsty my friend.

Wednesday, April 24, 2013

Broccoli stir-fry

As every week begins, so does my resolve that "this week will be different, I will not eat fast food, I will not eat carbs....blah blah blah".  So here is a recipe that made me eat healthy for those on the go days, that never seemed to end.

Ingredients:
1 tbsp. oil
2 finely chopped cloves of garlic
1 tbsp. hot chili oil
4 oz. broccoli florets
2 tbsp. Bragg Liquid Amino (I used instead of soy sauce)
1 cup quinoa (cook in chicken broth)
1 egg cooked (scrambled)
1 cup of mushrooms
1/2 - 1 cup of water

Directions:
Heat oil in a large pan or wok.  Add garlic and broccoli.  After a few minutes, add 1/2 of water to help cook the broccoli (add more water if you want your broccoli to cook longer for a softer texture). 
Once broccoli has reached desired tenderness, add mushrooms, liquid amino and hot chili oil.
Cook quinoa per package directions.  Quinoa can be cooked the day before.
Once the mushrooms have cooked, add in quinoa and scrambled egg.

Serve immediately.

Stay hungry my friend.

Sunday, March 31, 2013

VEDA Vlogging ideas


Tell us about you
Favorite TV commercial
Favorite comedian
Plans for the weekend
Talk about your kids/family
How do you prepare for the work week?
Lucky Number
Most adventurous thing you've done
Volunteer activities you do
Guilty pleasure
Favorite Social network
Favorite music genre
Favorite country
What do you do love about your job?
Pet Day
Favorite year of school
First thing when you did when you became an adult
Favorite home away from home
Favorite Holiday
What do you miss before there were smartphones
How do you take your coffee?
Person you wish you could have coffee with
Favorite movie
How do you pamper yourself?
What time to do you wake up on weekend
Favorite sport
Destination you want to visit
Mac or PC

Sunday, March 24, 2013

DONE!!!

I have hit the wall.  I am 76 days into class and I feel no futher ahead when I came to my first class.  I should be at class 12, but I've missed 3 classes already.  2 due to work, I can't say no to work, because we need money, I'm going to miss another class next week, again due to work, but hopefully that will be the end of it.  In those 76 days that I have supposedely been writing every day.  I have not been doing that because I  am tired of writing.  If I sit down and write more material it, it will just further drown me.  I say drown, because it's more material saying something similiar that I've said before, and just adding to log jam of material. 
I'm supposed to be performing 10 minutes of my show tonight.  I say supposed to because I just broke down.  I have been trying to put the finishing touches on just 10 minutes for the show.  I sat there most of the morning writing and re-writing the same 1 paragraph.  Did you know that 10 minutes of a show is 14 000 words.  When said like that it doesn't seem like a lot, but once you start typing and counting, it's a ton of bricks that is hanging over your head.  It's even worst when you are typing in Word, there is a little word counter in corner. 
I'm at a loss.  I don't know what to do, or how to do it.  When I signed up for the class I felt great, like I was going to get something accomplished.  yet I don't feel very accomplished and I am certainly not having any fun.  Direction is lacking and I feel alone.  Sure there are other people in class with me, but I only see them once a week (when I can make it to class) and the kinship to our mututal goal is short lived.
It's getting late.  I'm going to try and write, maybe I'll make it to the performance tonight.
 
 

Thursday, March 21, 2013

About me - Acting


Jennifer Bobiwash is originally from a small village that no one has ever heard of in Canada and has been busy acting, creating theater and playing hockey.  Acting credits include Love-Stupid, Short Term TV, Life with Kat and McKay, Andrew Andrews, H-Detector, Walking on Turtle Island.  Her theater credits include Native Voices' Berlin Blues by Drew Hayden Taylor, Angel in Mark Medhoff's When You Comin' Back Red Ryder and Elizabeth in James McLure's Laundry and Bourbon. Directing/Producing credits include The Frybread Queens, and the one-man show Sikes and Nancy, as well as several showcases. She is currently working in online content helping create various Webseries as well as her own, currently titled "Collide". She is also working on her own one-woman show "There is no I in Indian" that is currently being workshopped.

Articles about Jennifer:
Rising Voices aims to extend the benefits and reach of citizen media by connecting online media activists around the world and supporting their best ideas.
Rising Voices: Learning Ojibway with Jennifer Bobiwash

Monday, March 11, 2013

Outlines and 1st Drafts

Well, last Tuesday has come and gone and so has the deadline for me to submit my 1st draft.  I have been feeling bad for not writing everyday like I should, but my constant issue of not knowing where to start the play has plagued me and stopped me from moving forward.  I have been improving every week in class, as I don't want to write more material.  Because if I do write anything else, it will  be more of the same story, of which I have enough of.  This story has been nearly 10 years in the making.  ugh!  I hate that realization.  10 years to write a self serving story.  10 years to ponder this thing I call life.  I am now the cliche that I have always dreaded becoming. 
Although, 10 years has given me an opportunity to meet wonderful people who are an integral part in me moving forward.  They are my sounding board, there to hear new ideas, or the same ones regurgitated.   My former writing partner, now my creativity partner and I meet weekly online.  She is my saviour and I cherish our chats. Everyone needs someone to work with, or at least bounce their ideas off of.
Today I've posted my project on Hollywood Fringe.  Take that!  Now I just need something to present.   March will be a month of things being read out loud and presenting material. 
 
In my conversation this week, I've been given some examples of one person show to check out:
 
Writing workshops:
 
Fingers crossed things will work out!

Wednesday, February 13, 2013

Spicy Chickpeas

Always trying to be healthy, I need to find snacks that aren't just junkfood.  Making Spicy chickpeas satisfies that crunch thats wanted when you think you're being bad, as does the spicy coating.

Spicy Chickpeas


Ingredients
  • 1 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp paprika
  • Dash ground cayenne
  • 1 can (15 oz.) chickpeas (garbanzo beans), drained and rinsed
  • Salt to taste
Directions
  1. Heat oven to 350°F.
  2. In medium bowl, toss all ingredients until chickpeas are coated.
  3. Spread mixture in single layer on ungreased pan or cookie sheet.        
  4. Bake 25 to 35 minutes, stirring halfway through baking time, or until chick peas are dry and toasted.
Stay hungry my friend!

Friday, February 8, 2013

Learning lines

Well, I have been cast as an understudy and need to learn lines for 2 characters.  Ahhhhh, how does that happen? What do I do?  
First, I bought an iPhone app. So far, it's fabulous and a big help.  I bought Line Learner.  So far I'm loving it and it's a great help.  I'll let you know in 2 weeks when I have to be off book!
Here are some other links I've found to help learn your lines:
Learning Lines for Actors
How to memorize lines

It also helps if you go to rehearsals (even if you don't have to) so you can listen to the actors say the lines.  Instead of just listening to your voice over and over on your ipod or through the app you've just bought.

Let me know if you have any other suggestions.

Wednesday, February 6, 2013

Scalloped potatoes - FAIL

With 3 lbs of potatoes going bad, I needed to do something fast.  I have another recipe that I used in the past, but wanted to keep experimenting. 
This recipe worked, but only after a prolonged time in the oven.  I can't even tell you how long I cooked them for.  If I had to guess, at least an hour and a half.  I'm not sure how to solve the problem, but they're ok...I guess.
 
Scalloped potatoes
Ingredients:
  • 3 tbsp butter
  • 2 tbsp flour
  • 1 1/2 cup milk
  • salt and pepper
  • 5 lge potatoes, peeled, thinly sliced
  • 2 cups grated cheese
Directions:
  1. Preheat oven to 350 degrees.
  2. Butter a baking dish.
  3. In a saucepan, melt 2 tablespoons butter over medium high heat.
  4. Stir in flour and cook for 1 minute, be careful not to burn.
  5. Remove saucepan from heat and whisk in milk.
  6. Return pan to heat and bring to a simmer while stirring.
  7. When sauce has thickened remove from heat, season with salt and pepper and set aside.
  8. Spread 1/3 of the white sauce in bottom of baking dish and top with half of the potatoes. And another third of the sauce. Season with salt and pepper. Continue layering ingredients, ending with the remaining cheese on top.
  9. Bake for 45 minutes or until golden and bubbly.
Stay hungry my friend!

Wednesday, January 30, 2013

Balsamic Beets

Always looking for another way to cook beets, as well as a way to use my crockpot, this recipe sounded adventurous.  I bought these beets with the hope of the colours when you cut into the beet, but the beauty was lost.  I was hesitant to make, yet another, pickled product (see my relish, pickled carrots, pickled garlic, mustard, pickled cukes recipes) but the flavour was very mild and made the beets tender.  Will definitely try again!
Balsamic Beets

Ingredients
  • 4 medium beets
  • 3 cups water (or enough to cover the beets)
  • 2 tbsp balsamic vinegar
  • 1 bay leaf
 
Directions
  1. Peel beets and place in crockpot.
  2. Add water, vinegar, and bay leaf.
  3. Cover and cook on low until the beets are tender. 6 to 8 hours.
  4. Discard the bay leaf.
  5. Drain and slice beets.
Stay hungry my friend!

Wednesday, January 23, 2013

Lasagne

It has been forever since I've tried to make lasagna.  This was an adventure.  After it was cooked, I'll have to admit, that I was a bit afraid to taste it, I'm not used to ricotta.  But I was pleasantly surprised.
Lasagne

Ingredients
  • 8 oz. uncooked lasagna
  • 2 cups mozzarella cheese
  • 1/2 cup parmesan cheese
  • 2 eggs
  • 1 can (32 oz) pasta sauce
  • 1 lb ground beef, cooked, drained
  • 8 oz. ricotta cheese

  •  
    Directions
    1. Preheat oven to 350 degrees.
    2. In a medium bowl, mix 1 cup of mozzarella, ricotta, parmesan and eggs. Mix well.
    3. Add pasta sauce to browned meat in a pan.
    4. in 9"x13" pan, spread 1 cup of meat sauce.
    5. Place 1/3 of lasagna noodles over sauce. Spread 1/2 of the cheese mixture over noodles, top with 1/3 of the meat sauce. Repeat.
    6. Top with remaining noodles and meat sauce.
    7. Cover with foil and bake for 1 hour.
    8. Uncover, sprinkle with reserved mozzarella cheese, bake an additional 5 minutes, or until cheese is bubbly.        
    Stay hungry my friend.

    Friday, January 18, 2013

    Day 3

    I know I should be thinking about writing and I should just be writing.  But it's hard to do when you're used to producing projects as well.  You think, "well if I write that, then I have to do this".   So while wading around the internet, as well as my blog reader, I found this article on marketing a webseries and of course it made me think of the magic that will happen when I'm actually done writing this thing.  So, of course, I had to stop, take notes so I won't forget this in the weeks to come.
     
    Marketing:
     
  • Website:  To give the potential audience a peek behind your process.  Does it evoke the feelings you want it to? Colour, layout? Can you find information easily?
  • Press Kit: Include a press release about your show,  as well as a synopsis and your bios and headshot. 
  • Promotional materials: The show poster, flyers with information, a handout with links where people can go to find out more about your subject.
  • Thursday, January 17, 2013

    Day 2

    Well not really day 2, but for me yes.  This writing shit is hard.  I am finding every excuse in the world to avoid it.  Today I have managed to do that by convincing myself that the blog needed a new look for this blog.  Because after all that's how what's gonna sell me tickets right?
     
    I have been procrastinating and not writing for over a year now.  I totally stopped writing.  Well not totally.  I just stopped finishing.  I have become my worst nightmare.  An Idea Man.  I have a million ideas.  When you tell me a story, I think of what wonderful ways that it could become a script.  But that's as far as I get.  I'm a good starter, just not a good closer. 
     
    It's getting late and all I've done is think up great scenarios in my head.  I should probably get them down on paper.
     
    Ugh....off to write.
     

    Wednesday, January 16, 2013

    Week 2

    Welcome to "There is no I in Indian" a new play by Jennifer Bobiwash. 
     
    Well, I survived my first night of class.  Collecting my pile of notes and scraps of paper that I have written ideas and thoughts on, made me feel overwhelmed.  This story that I have been threatening to write for years now will finally see the light of day.   I have signed up for a one-person show class, whose goal it is to actually have a finished product at the end of the six months.   But walking into class last night, I felt nothing.  I should have felt overwhelmed with the prospect of the task ahead, but instead I felt indifferent.  Students filed in with their work for this week.  I had nothing.  I had read that I was supposed to have three pages written, but I wasn't about to sit down and write something when I had no idea on which direction I was heading.  Instead I improved for 30 minutes on what I was feeling this week.  It was an enlightening experience, considering no in class had heard my stuff before.  Each found it compelling and wanted to know more.  The teacher then asked if I had my music ready.  My music?  Whaa???  Sure.  I'm sure I have something on my computer.  The piece of music was supposed to be the sound of your play.  I know what it should sound like, but that's not what I want it to feel.  It's a very specific piece of writing, and the music is thus, very specific.  But as I stood on stage "feeling" the music, I felt nothing.  I lied and said what it should be feeling in an attempt for  me to come to a decision on what the heck I am writing about. 
    I left class with a vague notion on how to continue.  JUST WRITE.  We'll figure it out.  Ok, but in three weeks, I need a first draft. 
     
    Things I did today:
    • wrote in my journal
    • started/continued this blog in preparation for the future of the play
    So with this in mind, I have to journal everyday. 
     
    I guess I'll be doing a lot of writing!
     

    Wednesday, January 2, 2013

    Minty Lamb Chops

    P2 loves a good lamb chop and I love mint.  So this recipe seemed to blend the two nicely.  I initially used 1 cup of chopped mint for the sauce, but ended up with a ton of leftover sauce.    Loved this recipe, great for holiday meals when you want something other than turkey.


    Ingredients
    Mint crust
    • 4 lamb chops
    • 6 tbsp Dijon mustard
    • 3 cups panko
    • 6 tbsp chopped fresh mint
    • 1/2 cup chopped fresh mint
    • 1/4 cup beef broth
    • 1/4 cup chopped shallots
    • 3 tbsp red wine vinegar
    • 3 tbsp sugar
    • 1 tsp cornstarch
     
    Directions

    Lamb:
    1. Preheat oven to 450°F.
    2. Spread 1 tbsp mustard on each side of each lamb chop.
    3. Mix panko and mint in medium bowl.
    4. Press mixture onto lamb, coating completely.
    5. Arrange lamb on large baking sheet
    6. Roast lamb 10 minutes. Reduce oven temperature to 350°F.
    7. Roast until thermometer inserted into lamb registers 130°F for medium-rare.
    8. Transfer lamb to work surface.
    9. Tent with foil; let stand 5 minutes.
    10. Arrange chops on plates. Garnish with mint sprigs and Mint Sauce.
    Minty lamb chops
    Mint Sauce:
    1. Combine mint, broth, shallots, vinegar and sugar in heavy small non-aluminum saucepan. Stir over medium heat until sugar dissolves. Simmer 2 minutes. Remove from heat. Cover and let stand 2 hours.
    2. Strain sauce into large glass measuring cup.
    3. Place cornstarch in same saucepan. Gradually whisk in sauce.
    4. Bring to simmer over medium heat, stirring constantly, until sauce thickens.
    5. Cool to room temperature.
    6. Stir in remaining 2 tablespoon mint.
    Stay hungry my friend!
      
    Crusty goodness!

    Tuesday, January 1, 2013

    Portfolio

    Speaking:

    San Diego State University - Native American Student Alliance Youth Empowerment Conference - Keynote Speaker
    University of California San Diego - TDHT101 Native American Performance - Guest Speaker
    William Inge Center - New Play Readings Program - Guest Artist
    Hollywood Networking Breakfast - YouTube Branding: Making a name for yourself with YouTube - Panelist



    The Los Angeles Female Playwrights Initiative is an LA-based movement working to ensure that women playwrights are fairly represented on local stages, and beyond… We encourage the involvement of theatermakers and theatergoers who support our goals. We also aim to connect female playwrights living in Los Angeles to other women theater artists, organizations, and the theater community here in LA. 






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