Scribbles and Scrambles ~ Random Words of Kindness Day

I just made that up. As far as I know there is no such thing as Random Words of Kindness Day.... 

But wouldn't that be pretty cool? 

I mean I love the concept of Random Acts of Kindness. But sometimes paying anonymously for someone's meal is simply money and good intentions. Words, on the other hand, are both cheap and powerful. They cost a user time and thought. And they can make a receiver's day, week, month or even life. 

Look for someone, anyone, to say something kind or encouraging to. Don't praise and pull out the dusty list form the 90's that tells you the 100 best ways to praise a child. Instead. Focus on who they are, and what makes them seem to thrive. Don't kindly mention how cute an outfit is, that doesn't count. Instead look beneath that and find something that is them, and then remind them of that important fact about themselves. 

Want examples? Tell someone whom you love that knowing them has added color and laughter and joy to your life and that you are grateful to have them in your life. Or if you see a mom struggling to love her kids the best way she can in spite of hardships, tell her you see her struggle and that she's doing a good job. One of the best compliments I ever got as a mom was when someone told me that my kids were old-fashioned kids, respectful, polite, interested in life, and sweet. That clearly left a mark since they are all adults now and I still remember that comment. If someone you work with is a hard worker and dependable, tell them just that. 

Your words are powerful tools to change lives. Try it.

Scraps and Snippets ~ I've Found the Trick to Crunchy Roasted Chickpeas ~ A Sweet Version and A Savory One, Too.

I love the idea of roasted chickpeas. Chickpeas (garbanzo beans) are packed with protein and fiber. These little guys, when done right, can conquer the need-to-crunch craving. And the extra fiber and protein mean that a small handful can go a long way to satisfy.

I've attempted recipes I've found on blogs which require baking/roasting the chickpeas for 45 minutes at 425 to 450 degrees. I've been disappointed in the crunch factor. But roasting longer means some of them or all of them are going to burn. The trick is letting them dehydrate after roasting. (Go ahead and make these the day before, they don't lose their crunch when packed in a lidded container.)

Mixing is quick but baking takes a bit longer. You will bake/roast them at 425 for 40 minutes turning them at 20 minutes. Drop the oven temperature to 300 and let them bake another half hour or so. Turn off the heat and allow the pan to sit in the oven while it cools.

Thai Chickpeas

Rinse and dump one can of chickpeas (garbanzo beans) in a bowl. (If you do your own beans from dried it is 1 and 2/3 cup cooked beans). Add.
1 TBSP soy sauce
½ TBSP peanut butter
½ teaspoon lime juice
1 teaspoon garlic powder

Mix well.

Dump coated beans on a greased cookie tray. Bake at 425 for 40 minutes turning at 20 minutes. After 40 minutes turn oven to 300 and cook an additional half hour. Turn off oven and leave the tray alone until it until it cools. (an hour) (These make fun croutons.)


A sweet version: Cinnamon Maple Chickpea Crunch

1/2 TBSP melted coconut oil
2 TBSP maple syrup
1/2 TBSP brown sugar
1 teaspoon cinnamon
Mix ingredients in a bowl and add a drained/rinsed can of chickpeas (if you make your own beans from dry this will be approx 1 2/3 Cup of cooked chickpeas.) Mix well and dump on a greased cookie sheet.

Bake at 425 for 40 minutes turning at 20 minutes. After 40 minutes turn oven to 300 and cook an additional half hour. Turn off oven and leave the tray alone until it until it cools. (an hour)

Scribbles and Scrambles ~ Weekend in Review....Plinky Prompt Style

Write about what you did last weekend as though you’re a music critic reviewing a new album. 

 

I spent a portion of my weekend in Minneapolis. This experience, the feel, the underlying tone was like visiting a second home. 

 

The flavor of this offering was cool and crisp, as it is nearly every March we visit. It is our custom to head North for part of a spring break and we do expect snow and we encountered just that.

 

Unexpectedly, there was a bit of excitement on the Friday night front. A real deal Bingo Hall game of chance. The toes were tapping on that one. 

One selection had us shakin our groove things, too. To quote classic rock talk..."Dick, you can dance to it."  Or Harlem Shake as the case may be.

Classic Mall of America action drove a section as well. The always welcomed Lego creativity and the thrill rides flying over the heads of shoppers make this trip worth the ride. 

Overall, I would recommend this adventure. Maybe plan on skipping the hottest and coldest extremes. And if you are a fan, you wouldn't be disappointed. Newbies, take note, there is a whole lot worth listening to. 

 

Ridiculous Moments Under the Influence of the North

A sunshinily deprived woman's idea of the Harlem Shake...tres amusant...but maybe you had to be there

http://youtu.be/jzQhemq827g

Greetings from the Snowy North

Minneapolis is cold and snowy. Why do we head north when spring starts closer to home? Probably for fun and ridiculous hijinks. And food. Lots of good food. Maple and pecan so far has been a great combination. Lots of vegan options. Yum yum.

Scraps and Snippets ~ Vegan Reuben Makings and Reuben Casserole

Took this to my church potluck and omnivores scarfed it down. One of my chief omnivore targets, the anti-veganist eater ever, raved about the reuben casserole at his table. Two of his table mates knew it was mine. They said, "Kelly made it, it's Vegan." His eyebrows shot up and he said, "Dang, why'd you have to go and ruin it for me." So. Just sayin.... this is pretty good. 

You can use the Thousand Island, sauerkraut and browned Pastrami Tempeh and make traditional Reuben sandwiches with Rye bread, too, and just serve the cole slaw on the side. You can add Vegan cheese like Daiya to the sandwich, but I don't know that it would add a lot to the flavor.
 

Thousand Island Dressing:

1/4 Cup pickle relish (I used sweet which made this sweeter, I'll try dill next time)
1/4 Cup ketchup
1/4 Cup mayo (Vegan)
1 pinch salt
1/4 tsp garlic powder
1/4 tsp Worcestershire sauce (Vegan, check label)
 
Pastrami Tempeh:

2 Pkgs tempeh sliced
1/2 Cup olive oil
1 TBSP pepper
1/2 TBSP smoke seasoning (I used Trader Joe's grind your own).
1 tsp mustard
1 tsp Worcestershire sauce (check label)
Pinch of cayenne pepper
1 tsp ground coriander
1 tsp garlic powder
1 tsp onion powder

Marinate the tempeh slices or pieces for at least an hour. Brown in hot pan.

Coleslaw:

2 packages of cabbage slaw or 1 each of cabbage slaw and broccoli slaw
1/4 Cup olive oil
1/2 Cup vinegar (I used half apple cider and half rice vinegar)
1 1/2 TBSP sugar
2 pinches of salt

Rye Bread Croutons:

1/2 to 3/4 loaf rye, pumpernickel, or marble bread cut into chunks/squares.
1 to 2 TBSP olive or other oil of choice
1/4 teaspoon of garlic powder

Chop rye or marble rye bread into small chunks. Toss in a large ziploc. Drizzle with oil. Close and shake the bag. Reopened and sprinkle garlic powder in bag. Close and shake again. Dump on a pan, Stick in the oven (don't need to preheat). Bake approximately 1 hour at 275. Stir every 15 minutes until dried out.

Reuben Casserole:

9 x 13

Large can sauerkraut, drained.
1/2 batch of reuben tempeh
Rye Bread croutons
1/3 Batch Cole Slaw
Thousand Island Dressing

Slightly grease 9 x 13 pan
Preheat oven to 350

Put drained sauerkraut in bottom of casserole. Top with browned tempeh. 
Bake for 20 minutes.
Spread Thousand Island dressing over tempeh. Sprinkle half the croutons over the dressing. Layer on the cole slaw. Top with rest of the croutons and more Thousand Island if desired.

Scribbles and Scrambles ~ Skillz?

My violin....Gertie. Nice name, doncha think?

I'm going to introduce you to Gertie the violin. I'm going to call her Gertie because it just feels right. 

Please ignore the very ripe bananas behind Gertie. They have nothing to do with this post. 

A few facts about Gertie. She's 40+. And when the cute little violin repair guy was working on her he did some sighing. When I mentioned that he'd sighed and whistled while he worked my teacher said it was probably because he's used to working on $100,000 violins. My mom and dad love me, but I'm real sure they didn't shell out 100K for Gertie.

Gertie 1977 Instagram style...brrowowwoow

The top of the case holds my bows. I have two because the 40-year-old top one is warped and contains about twelve strands. The bottom guy is brand spanking new. The white stripes by the curly top section of the violin are my cheater tapes. Those lines are where my fingers go when I attempt to play notes. And the notes are sometimes speedy, speedy fast and very challenging. The reach can be a bit tough, too.  

Yesterday's lesson included clapping. Interesting, huh? Why would I clap during my lesson? And why would I be assigned clapping as part of my homework? Because I ain't gots no dang rhythm. Annoying, annoying, annoying. I can not get my mind wrapped around eighth notes and half notes and keeping proper time...yet...maybe the clapping will help.

This video is pretty funny. My brother shared it with me when I mentioned my violin adventure. Ha. A little language but amusing... an interesting reminder of how "nothing is new under the sun."