yikes!

i work 41 days till i head home for christmas,but whose counting?

another birthday highlight

sweet moni got me these fingerless gloves in red! hot red! they are perfect for seattle weather. not sure if they will cut it when i go home for christmas..... i think they are absolutely adorable!

bday plants

here is the super rad/awesome looking plant i got for my birthday from my dear friend vicky!

it is a Tillandsia!!!!!!!!!! Tillandsias are a attactive and fascinating member of the pineapple family. they are native to Latin America where they are found growing on rocks and trees without soil. i have mine hanging in the window! love it!

also in this photo is a rad comic that it was packaged with. sadly hefner spilled water on it. would have liked to keep it.

birthday dress!

i had been lusting after this phillip lim dress. the ebay gods blessed me and here i'am wearing it on my birthday!

he is my new favorite designer. sigh!

http://www.31philliplim.com/

Pacific Rim Pasta Salad

At my favorite pasta place in the market, they give you a cute recipe with every purchase.

I was intrigued by this recipe but had to make a few changes. I used agave instead of honey, and tofu instead of chicken, and braggs liquid aminos instead of soy.  We ate this warm the first day and cold the next, right out of the bowl with the fridge door open.

Pacific Rim Pasta Salad

1/2 LB pasta

1 large block firm tofu cubed

1/4 cup diced green onions

2 large bell peppers, bite size pieces

1 bunch cilantro, chopped

1/2 cup raw peanuts

Sauce

1/4 cup olive oil (plus a little more for frying)

2 tbs white vinegar

1 tbs agave

3 tbs liquid aminos

1 tbs red chili flakes

1 tbs garlic minced

1 tbs ginger root, peeled and finely minced

1. combine sauce ingredients in a bowl, cover and refrigerate for at least 30 minns

2. cook pasta till al dente

3. fry tofu cubes in some oil till toasty brown on all sides

4. in a small pan, roast peanuts until fragrant, chop coarsely

5. in a large serving bowl add cooked/ or cooled pasta , tofu, green onions, peppers and sauce.

6. garnish with cilantro and peanuts

white trash

I know that making macaroni salad vegan is a obvious thing, you use veganiase instead of mayo. 

Josh recently purchased some macaroni salad from our food co-op and i tried to recreate it. Much to our delight it is very simple in flavor and very yummy.

Macaroni Salad

-2 cups cooked elbow macaroni noodles (whole wheat is betta!)

-1/2 cup shredded carrots

-1/2 cup chopped red onion

-1/2 cup fresh parsley (reg or italian)

-1/2 cup veganaise

-2 tbs white rice vinegar 

-1 tbs garlic power

lots of salt and pepper!!!!!!!!!!!

toss together in a big bowl and eat!!!!!!!!!!

for best taste let sit in fridge over night! yum

i made this salad not to long ago. such a tasty combo! i wish i was eating it now instead of looking at it. it consists of.....

spring mix

tomato

avocado

cucumber

blueberries

pine nuts

sprinkled with sesame seeds, garlic powder, and sea salt

drizzled with a basic olive oil balsamic vinegar mixture

sweet, salty , and savory

you wouldn't think the blueberries would mesh, but they do!