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

  • 4 medium beets
  • 3 cups water (or enough to cover the beets)
  • 2 tbsp balsamic vinegar
  • 1 bay leaf
  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!


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.

  • 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

    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.

    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.
  • 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.
  • 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.
 to write.

    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!

    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.

    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

    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!



    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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