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tealinToday I go to Disneyland – again! It sure is nice knowing people with silver passes, ahaha...
In honour of American Thanksgiving* here is a smorgasbord** of ... things!
I went to Barnes & Noble the other day and their edition of The Portrait of Dorian Gray had as its cover image the portrait of Franz Liszt, which I thought looked a bit like a young Snape ... no? Maybe the Snape with the soft, vulnerable, sensitive side of fanon, but ... kind of ... Snapey. Uh.
Also, Your results:
You are Jean-Luc Picard
Click here to take the Star Trek Personality Quiz
I recently had some yams that made me realize how people might grow up believing they didn't like yams. In an effort to redress this, I give you my recipe for
MY YUMMY ROAST YAMS
3 medium-sized orange sweet potatoes (you can use the yellow ones too but the moisture content is higher in the orange)
1/2 cup vegetable oil (whatever suits your fancy)
1 1/2 tbsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground allspice if you have it, or cloves if you like them, or nutmeg (the spices can be varied according to taste)
2 tbsp brown sugar (optional)
Preheat the oven to 350°F.
Peel the sweet potatoes and cut into inch-thick slices, then cut the larger of these into halves or quarters so that no one side is longer than 2 inches or so (for cooking uniformity). Place in a mixing bowl.
Combine the oil and spices and stir until there are no dry clumps left, then pour over sweet potatoes and stir until they're evenly coated. Dump this mixture into a casserole dish or something like it, preferably broad and relatively shallow (no more than 5" deep, say). Sprinkle with brown sugar if you like, but remember the sweet potatoes are pretty sweet themselves. Put in oven and bake for 45 minutes. Take them out and stir them around with a spatula or something that will let you turn them over and bring some of the ones that were on the bottom to the top, and redistribute the liquid. Cook for another 30 minutes or until the pieces are all soft and easily pierced with a fork. If you like you can broil the dish for ten minutes or so to get some nice caramelization.
*and to give thanks that Canada was not founded by the Puritans, haha
**in honour of the Viking explorers in the New World
In honour of American Thanksgiving* here is a smorgasbord** of ... things!
I went to Barnes & Noble the other day and their edition of The Portrait of Dorian Gray had as its cover image the portrait of Franz Liszt, which I thought looked a bit like a young Snape ... no? Maybe the Snape with the soft, vulnerable, sensitive side of fanon, but ... kind of ... Snapey. Uh.
Also, Your results:
You are Jean-Luc Picard
|
A lover of Shakespeare and other fine literature. You have a decisive mind and a firm hand in dealing with others.  |
Click here to take the Star Trek Personality Quiz
I recently had some yams that made me realize how people might grow up believing they didn't like yams. In an effort to redress this, I give you my recipe for
MY YUMMY ROAST YAMS
3 medium-sized orange sweet potatoes (you can use the yellow ones too but the moisture content is higher in the orange)
1/2 cup vegetable oil (whatever suits your fancy)
1 1/2 tbsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground allspice if you have it, or cloves if you like them, or nutmeg (the spices can be varied according to taste)
2 tbsp brown sugar (optional)
Preheat the oven to 350°F.
Peel the sweet potatoes and cut into inch-thick slices, then cut the larger of these into halves or quarters so that no one side is longer than 2 inches or so (for cooking uniformity). Place in a mixing bowl.
Combine the oil and spices and stir until there are no dry clumps left, then pour over sweet potatoes and stir until they're evenly coated. Dump this mixture into a casserole dish or something like it, preferably broad and relatively shallow (no more than 5" deep, say). Sprinkle with brown sugar if you like, but remember the sweet potatoes are pretty sweet themselves. Put in oven and bake for 45 minutes. Take them out and stir them around with a spatula or something that will let you turn them over and bring some of the ones that were on the bottom to the top, and redistribute the liquid. Cook for another 30 minutes or until the pieces are all soft and easily pierced with a fork. If you like you can broil the dish for ten minutes or so to get some nice caramelization.
*and to give thanks that Canada was not founded by the Puritans, haha
**in honour of the Viking explorers in the New World
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Date: 2007-11-22 07:56 pm (UTC)You are
Click here to take the "Which Star Trek character are you?" quiz... (http://www.seabreezecomputers.com/startrek)
I can definitely entertain the mental image of young Severus
duelingplaying "Hungarian Rhapsody!!!Thanks for the recipe: I LOVE yams! Unfortunately, my father is diabetic, and so we pull off a rather Cuban twist on Thanksgiving -- white rice with black beans as the main carbohydrate. Heck, he's already B&Ming about the cornbread stuffing being too sweet!