Monday, November 24, 2008
Good morning, my friends!! I know most of you probably hate Mondays, but since I don't have class until 6:30 at night, Mondays aren't that bad... so suck it up!!! haha I have Trigonometry tonight, and we're getting our tests back. Have you ever taken a test and started laughing because you had NO idea how to do anything on it? Well, that happened when I took the test. I tried to look through all 4 pages of math problems, hoping to find an easy one, and but there weren't any. Great. haha I looked around the room at everybody else and they all had the same "oh shit" look on their face, so hopefully I wasn't the only one who decided to trace their hand on the back of the test because it seemed like the only logical thing to do at the time. haha I love this comic because it describes my night perfectly (just click it to make it bigger).
Alrighty. There's something I need to ask you guys. What deodorant/antiperspirant do you use? I'm testing the Secret Platinum in "Jasmine Orient" on my left armpit this morning and the Tom's long-lasting care in "Apricot" on my right armpit. I did the opposite of this yesterday morning because I want to see if my 2 armpits sweat differently. Tom's worked pretty well on my left armpit yesterday, but the Secret was useless after about 4 hours. Do you guys have any tips about when to apply deodorant/antiperspirant? And honestly, I have no clue what the difference is between deodorant and antiperspirant. I always thought they were the same thing, but my step-dad told me otherwise.
Ok. Hopefully you're still reading after all that nonsense. You'll be happy to know that the past 2 days I've been eating a normal dinner!!! I know, I'm just as surprised as you are. I found a Cornmeal Chili Bake from Dreena Burton's "The Everyday Vegan." I am addicted to it. It's the best chili I've ever had, and I'm not a big chili fan in the first place. I had to sub some ingredients because I didn't have them, but my most brilliant substitution was using pineapple in place of the onion. I didn't have an onion, and figured that pineapple was it's cousin anyways (veggie and fruit). haha It turned out insanely good!!!
Here's the recipe:
Cornmeal Chili Bake
3 cups water
1 tsp sea salt
1 cup quick-cooking cornmeal or fine cornmeal
1 tbsp olive oil
1/2 tsp dried oregano
1/8 tsp cumin
1/8 tsp chili powder
a couple pinches of tumeric
1 1/2 tsp olive oil
3/4 cup celery, chopped
1/2 cup carrots, chopped
1/8 tsp sea salt
1 cup fresh pineapple, chopped (save juice is there's any left)
1/2 cup mushrooms, chopped
2 medium-large garlic cloves, minced
1 tsp chili powder
1/4 tsp dried oregano
1/4 tsp cumin
3/4 cup corn kernels(I used frozen)
1 15.5 oz can beans of choice (I used black)
1 29 oz can diced tomatoes, do not drain
1/4 cup tomato pasta
1 tsp soy sauce
1/4 tsp organic cane sugar
1/4 cup parspley
freshly ground black pepper
Directions: For the chili: in a saucepan, heat olive oil over medium heat and add celery, carrots, and salt. Cook for a 3 minutes, stirring occasionally. Add pineapple, leftover pineapple juice, and mushrooms. Cook for 3 minutes, stirring occasionally. Add garlic, chili powder, oregano, and cumin and cook for another 2-3 minutes, stirring occasionally. Add corn, beans, diced tomatoes, tomato paste, soy sauce, and sugar. Bring up to a boil, then reduce heat to medium-low, cover, and let simmer covered for 15 minutes. Remove lid, let cook for another 3-5 minutes, and then stir in the parsley.
While the chili is simmering, move onto cornmeal topping.
For cornmeal topping: In a medium pot, bring water and sea salt to a boil. Lower heat and slowly whisk in cornmeal until thickened, 1-2 minutes (this happens VERY fast). Add remaining ingredients and stir well. Turn off and let sit until chili is ready.
To assemble: Preheat oven to 375F. Spoon chili into an 8x12 baking dish. Spoon cornmeal mixture on top of chili, covering all the chili. Bake for 28-30 minutes, until cornmeal has started to brown. Serves 5-6.