As Professor Lupin said, she is clearly the brightest witch of her age. Watson has resolved that all of her red carpet appearances incorporate sustainable fashion. In the case of the Met gala, this means that the majority of the fabric used in her gown was made from Newlife, a yarn made from 100 percent post-consumer plastic bottles; and the detailing on the bustier was made with organic silk and cotton. The gown is also made from separate components that can be mixed and matched so that they can be worn again, you know, like how we wear normal clothes. And it looks awesome, 10 points for Gryffindor!
Click link for video: Emma Watson: Changing the world one dress at a time – CNN.com
Scott took the bunny outside for some yard time today and I made dinner, for Scott not Bun, while they were outside. Winston Bunstead enjoyed munching some St John’s wort, elm twigs, lemon balm and a bit of mint.
This recipe was great. I don’t like chopping onions and figured I’d replace them with 4 green onions and then since I wouldn’t be sauteing onions I may as well use garlic powder and avoid sauteing the fresh garlic as well. It sounded like a lot of cumin in the ingredient list but it wasn’t at all, it was very aromatic and a good combination with the cayenne and paprika.
Addendum: Scott loved it and ate it with Lundberg brown rice two days in a row. SO even if you skip steps like me the recipe is super, try it!
Here is the recipe Link: Spanish chickpea and spinach stew – Lazy Cat Kitchen
Remember the days when airport food meant eating from vending machines? Here is proof that foraging on the road is improving. This is an excerpt of the 14th annual Airport Food Review from the Physicians Committee for responsible medicine that was just released today:
This year’s survey found that 71 percent of airport restaurants offer at least one plant-based, vegan meal option—a 25 percent jump from 2001, when just half, 57 percent, offered doctor-approved meals rich in the healthy basics: vegetables, fruits, whole grains, and legumes.
LAX gets top ranking this year with 90% of its restaurants offering a plant-based option. Minneapolis-St. Paul International Airport comes in last place, receiving a failing grade, with plant-based entrées available at just 56 percent of its restaurants.
(See that, even the worst of the lot, has 56% healthy options)
You can read the rest of the report here: PCRM Report
Scott and I were just in LA to visit his family and to see StarWars together and we found great food in the airport – giant veggie burritos that were made right there. I asked if they could be made vegan and the cashier said she’d switch the white rice for brown because the white had butter on it, hold the cheese, and add guacamole. Kudos for the knowledgeable staff at Wahoo’s!
It has been way too long in between recipes… but it is Autumn and this looks like the colors of fall leaves, doesn’t it? This version is super-quick, low calorie, vegan, with no added fats, but I’ll add some variations in the postscript in case you want to change it up.
makes 2 large servings, 230 calories each.
1 eggplant, cubed (I don’t peel them)
1 carrot, cubed (you can cut it into discs, I just like how it looks shape-wise with the eggplant & corn)
1 2/3 cup frozen corn
1 can S&W stewed Roma Tomatoes, Italian style, 14.5 oz.
Imagine Brand No-Chicken Broth, Low Sodium, 2 cups
2 bay leaves
1/2 tsp garlic powder
1 tsp (or less) Tamari
Add salt & pepper to taste
Place cut up vegies in microwaveable bowl and cover (I use a corning ware casserole) cook on high 5 minutes.
Meantime, place a soup pot on burner and heat broth and tomatoes with their liquid, add vegetables and remaining ingredients to liquid and simmer until carrots are tender and flavors are blended, about 20 to 30 minutes. Enjoy with bread or crackers if desired.
For even lower calories, you could substitute yellow pepper for corn, but I like corn and the starchiness makes it filling. You could also use different flavors of S&W tomatoes and stock to change the character of the broth. If you like olive oil and would like a higher fat, higher calorie version, instead of cooking your vegetables in the microwave, brown an onion in olive oil, then add liquids to pot. cook as per remaining instructions.
Thanksgiving as a tradition
Christianity.com says: the pilgrims never observed an annual Thanksgiving feast in autumn. In the year 1621, they did celebrate a feast near Plymouth, Massachusetts, following their first harvest. But this feast most people refer to as the first Thanksgiving was never repeated.
Thanksgiving Timeline from The Library of Congress
1621 – Pilgrims and Native Americans celebrated a harvest feast in Plymouth, Massachusetts.
• 1630 – Settlers observed the first Thanksgiving of the Massachusetts Bay Colony in New England on July 8, 1630.
• 1777 – George Washington and his army on the way to Valley Forge, stopped in blistering weather in open fields to observe the first Thanksgiving of the new United States of America.
• 1789 – President Washington declared November 26, 1789, as a national day of “thanksgiving and prayer.”
• 1800s – The annual presidential thanksgiving proclamations ceased for 45 years in the early 1800s.
• 1863 – President Abraham Lincoln resumed the tradition of Thanksgiving proclamations in 1863. Since this date, Thanksgiving has been observed annually in the United States.
• 1941 – President Roosevelt established the fourth Thursday in November as Thanksgiving Day. Read the rest of this entry »
Well, here they are!
The verdict? They are comfortable to wear, fun to make and I love them. I realized during my photography session that I either need a mannequin arm or a friend with daintier wrists than mine. You can see from the pictures that some can be worn as both necklaces and bracelets. I am having fun rummaging through my bead bin and scrounging cool buttons for closures.
Creating is fun, photography is hard, but now that I have them all photographed I will get them measured and listed in my Etsy store tomorrow. So far I am making them to fit a 6.5 inch wrist (mine), but I’d be happy to make them in custom colors or lengths, call or email me with your ideas! Here are a few pictures to whet your appetite…