Cake Maker to the Stars

Misunderstanding Rush Lyrics and Poured Fondant

kittee68@yahoo.com (kittee) — Mon, 08 Jun 2009 21:37:00 +0000

What a freakin' letdown. All these years I've thought Rush had a great song about Space Invaders, and now that I've bothered to flex the internets, I'm forever disapointed. I hate you Tom Sawyer!

Anyway, I've wanted to try frosting cupcakes with poured fondant since before King Kong first began shimmming up New York architecture, and yesterday's Totally Vegan Potluck brought me the very opportunity I've been waiting for--goodbye Cinderella Complex and hello ~~ball~~ Cyclops Cupcakes.

We've been damp armpit deep in the 90s for a few weeks already, and believe it or not, I'm not masochistic enough to attempt transporting buttercream covered objects right now. Except of course, under the direst of circumstances, or if someone asks politely with big batting eyes and wads of cash, or lots of banana bubble tea. While one might and possibly should consider a Science Fiction themed vegan potluck dire, really, it's not quite the burning emergency it might have been pre-Federal Levee Failure, is it? See, the great thing about poured fondant is that it's pretty indestructible. Once set, it forms a shell stronger than Texas sized palmetto bugs, and better yet, it doesn't melt--perfect for slammin' around in the car en route to wherever it is I'm headed in this fire o' hell.

It seems most poured fondant recipes on the webs are vegan, and most of the ones I've found give good directions for how to make the actual fondant, but zero directions for how to apply the paste, because once boiled and processed, it sets up into a semi solid mass.

My plan for the potluck, was also solid, and I could not be swayed--Nuclear Winter-Proof Cyclops Space Invader Cupcakes. First, I made a batch of banana cake from pakupaku, but poured the batter into cupcakes instead (the recipe will yield 24, but watch that time, they really only need to bake for about 25 minutes). Then I stuck my finger into each cake and made a hole, a la VCTOTW, filled each hole with some peanut butter buttercream I piled into a pastry bag, and then spread the top of each with a swab of strawberry jam--don't go globbing it on, all that's needed is just a thin delicate swipe.

Next, I bundled my armpit hair into adorable homemade hairnets (for food safety) and eagerly began my poured fondant and evil eye adventure. I used the recipe from ochef.com and followed it to a capital T, but at the end if you've done it right, you end up with an "opaque paste" that is supposed to be sealed into a plastic ziplock for 24 hours. Not what I wanted, with the TVP loomin' around my afternoon.

Using a heat-proof spatula, I scraped the stuff into a heat-proof bowl and placed it on a small makeshift double boiler over low heat and had myself a little heat-proof-hoe-down. Then I very carefully reheated it, added just a few tablespoons of hot water and stirred it like a maniac, until it relaxed into a nice viscosity for dipping. Don't be jealous, you can use the word viscosity, too. Go ahead, just keep it within context. Each cupcake was then dipped into this magic liquid, and lo! Almost immediately a sturdy crust was formed. If you have enough fondant (I'd recommend making 1.5 times the above linked recipe for 24 cupcakes), you can double dip them for perfection--looks more perfect and soooOOoo firm. Once the fondant is set (within mere moments) you can continue to decorate them however you like. For me, I couldn't quit tapping on them, it's a miracle I even got them showcased and out of the house. The fondant has the taste and texture of a very light praline or penuche. Also, if you use unbleached sugar like I did, the color will not beat white. Mine stayed a light beige, which I tinted into a mucus green for party effectiveness.

To create Space Invaders, each dipped cupper was adorned with a strip of scalloped fruit leather, some confectioner's glaze-free sprinkles, fig/blueberry cross sections for the alien irises and tinted buttercream for the details. Fun-fun-fun. If you make and share these, please don't forget to force everyone to tap their finger on top of the fondant. It's important to get some fuss over their crunchy tops.

Oh and P.S.
Emily, you've won Peta's latest cookbook, please email your snail mail contact info to me at kittee68 at yahoo dot come, and I'll send it out as soon as possible.

xo
kittee

PETA's Vegan College Cookbook Review

kittee68@yahoo.com (kittee) — Fri, 15 May 2009 03:50:00 +0000

I went vegan just after college graduation in the Fall of 1990, and truly, I don't remember too much about college, it happened a LONG time ago. However, I do know I lived in a dorm for four years, where I shared a sparse, dirty kitchen with a couple hundred other dorm kids. If we wanted to cook, we could "check out" cheap pots and pans, or use a microwave (mostly for popcorn), but besides that, the pickin's were pretty slim. Up in our dorm rooms, we were allowed a mini fridge, but nothing that plugged in and heated up, so crock pots and other cooking devices were a giant no-no. Since our school required students to sign up for the campus meal service run by Marriott, we really didn't have much need for cooking. If we missed a meal we'd generally order a pizza.

Here Vee contemplates "Me So Corny" Thai Tomato Soup, page 121

The point of all of this boring memory lane biz', is that Sourcebooks recently sent me a copy of their latest 336 page cookbook, PETA's Vegan College Cookbook to read and review. Back in my hey day, we didn't have a lot of vegan options in the cafeteria besides the salad bar, french fries, bagels, dry cereal and orange juice, but these days? I dunno, there's gotta be at least soy milk and one vegan option at every meal, huh? This cookbook has a very noble goal, helping kids be vegan at college, I can't argue with this, I love the vegans. In my fantasy world, everyone is vegan and I hug you all day long--hug, hug, hug.

However, even with this great and important mission, the recipes in this cookbook leave me a little less than enthused. In college, I might've been wildly distracted by any and all upcoming beer bong festivities, but I think it's safe to say, my palate was still a bit too sophisticated for the majority of these recipes. Here are a few of many, so you get the drift: Ramen Holiday (ramen noodles with frozen veggies), Strawberry Field Greens Forever (chicken strips, bagged greens, sliced strawberries, Italian dressing), Nutty Professor Almond Latte (almond milk, instant coffee, sugar), Salsa for Beginners (vegan cream cheese, prepared salsa), and One-Handed Tater (nuked potato, ketchup/mustard).

Not to write this book off completely, since I do think it has a potential audience, just maybe not who the authors intended. This could be a great starting point for a child who is beginning to be interested in the kitchen, y'know, like a "Tween" or maybe someone just a tiny bit younger. Most of these recipes require little oven action, so they could be made with minimal supervision, and they would probably tantalize the younger set with their hip names and directions. Like if i was 11, I think Legume Va-Va-Voom would be a very cool vegan dinner to put together with friends on a Friday night play date.

If this review left you puzzled and/or dazzled for more info about this cookbook, other less snarky reviews can be found on several blogs including: helloveggie, eatingconsciously, thesaladgirl, cookeasyvegan, and everydaydish. Or, if you want your own copy and live in or around the US (so I can mail cheaply), I will happily send you mine (since I'm no longer a "Tween" and have also recently graduated from beer bong interest). Please leave a comment on this fine review telling me something I don't already know about you. When I post again in two weeks or so, I'll use some random generator action to choose the lucky, lucky recipient.

xo
kittee

Vegan Sundae Tutorial: Step 2

kittee68@yahoo.com (kittee) — Thu, 07 May 2009 03:42:00 +0000

Sorry to abandon you with all that marshmallow fluff on your hands, but I have faith you took strategic measures to prevent any of it from going to waste. I'm sure whatever you did with it was the right decision, no matter who it hurt along the way. In any case, here's the follow-up you've been waiting and waiting and waiting for...

Step 2: Delicious and unusual sundae topperz/ingz.
I come from "the more the better" sundae school of philosophy. I believe that vegan desserts should be glaring spectacles of deliciousness, so much so, they alarm and disarm omnivores with their delicious and voluptuous qualities. In the spirit of Psychodrama (hi mom--kiss kiss!), please to indulge me with a little vegan sundae role play so you know more of what I mean.

Here's the scene (picture a vegan chick tract):
(You: stuffed animal holdin', dairy eatin' omnivore)
(Me: wise "more the better" sundae school thinkin' vegan)

You: God. A vegan Sundae Social? This non-dairy ice cream is gonna suck hard.
Me: Are you talking to me? I'm a little distracted loading all of these fantastical things on top of my homemade root beer ice creamz. OMFG, I don't want to miss anything, this sundae is gonna be so great! I bet my pancreas'll hurt for a month!
You: Um. What sorts of things? I'm sure whatever they are, the ice cream'll still taste like tofu...
Me: Oh you know the regular stuff--buckeye balls, hot chocolate sauce, homemade marshmallow fluff, butterscotch sauce, jimmies, maraschino cherries, roasted peanuts, chopped up Chick-O-Stix, peanut butter rice crispy pinwheels filled with fresh strawberries, marshmallow fluff and buttercream then dipped in chocolate and covered with sprinkles, and some ripe bananas and more strawberries if you want.
You: Get the fuck out of my way, hippy!!! You'd best put that buckeye ball down, before it's the last ball you ever own. This is now my sundae bar, bitch!
Me: I am not a hippy!

These are the scenes I like to create in real life. It's fun and rewarding, not to mention delicious, easy and oh yes, gluten-free!

I can't remember where I first learned about Buckeye Balls, but it could have something to do with going to college in Ohio, probably. Anyway, BBs are generally small balls of sweetened peanut butter that are dipped in chocolate and then popped into your mouth over and over again. I like the addition of rice crispies to the peanut butter mixture, because the crunch is unparalleled. If you temper your chocolate first, these will harden at room temperature--but even so, I prefer to eat them out of the freezer.

Buckeye Balls (makes about 36 mini balls)

1 cup natural crunchy peanut butter (with salt)
1/2 cup vegan powdered sugar
1 cup rice crispy type cereal
1 bag semi-sweet chocolate chips

These are really easy to make. In a big bowl, mix together everything but the chocolate. Roll the peanut butter mixture into wee little marble sized balls (remember, these are going on top of sundaes), place on a parchment or wax paper lined cookie sheet and chill or freeze while you prepare the chocolate.

Melt all but 1/3 cup of the chocolate chips--either in a bowl in the microwave, or in a double boiler. Once the chocolate is melted, remove from heat and stir in the remaining chips. Stir with a spoon until all is melted (stirring in the non-melted chips actually tempers the chocolate).

One by one, dip the peanut butter balls in the chocolate (I like to use a fork and a spoon to help me do this, but you could also use a toothpick). Place back on the parchment and allow to set.

Butterscotch Sauce: Makes a small jarful.

1 cup unbleached granulated sugar
1 teaspoon molasses
3/4 cup non dairy cream (blend 1/2 cup soymilk with 1/4 raw cashews until smooth)
2 tablespoons Earth Balance or vegan margarine
1 teaspoon vanilla extract

Mix everything but the vanilla together in a medium saucepan and bring to a boil over medium high heat. Reduce heat and simmer for five minutes. Remove from heat and stir in the vanilla. Serve at room temperature over the icecream, but store in a sealed container in the fridge.

Chocolate Sauce really doesn't even need a recipe... Simply heat up a cup of non-dairy milk over medium heat. Add 2 tablespoons of unbleached granulated sugar and enough chocolate chips (about 2 cups or a bit more) to make a very thin ganache or sauce. Serve warm over the sundaes, but also store in a sealed container in the fridge (it will thicken when cool).

Marshmallow Fluff can be purchased, made or whipped up from a kit. Smuckers makes a chemical-ful, but vegan fluff and there is something called Ricemellow that abounds, though I've never had the opportunity to try it.

Jimmies (or sprinkles or hundreds-and-thousands) are my favorite thing to eat on top of coffee ice cream, they make for very happy sundaes, too. I have very, very fond memories of dousing my ice cream from the hot fudge bar at Roy Roger's with them, very heavily. Lieber's makes a big jar of confectioner's glaze-free jimmies, which can be procured in kosher groceries, and you can also find organic and vegan Sprinkelz at natural food places (they have chocolate, too ).

Chick-O-Stick, make great sundae toppers too, especially if you can't procure any of the above mentioned jimmies, or if you're paying extra special attention, and want to go super sundae spazzy like me. So easy. Buy some COS, place in the food processor, and hit GO. I found these weirdly shapped spherical COS in boxes at the drugstore. Good to know for Halloween, as they come individually wrapped, but they all work.

Behold the magic orange powder, it's worth more than crocus stamen.

For my birthday party, I wanted to add something REALLY special to the sundae bar, and someone suggested rice crispy pinwheels, so I ran with it. I made two kinds, one filled with bi-colored buttercream, and the other with the buttercream, marshmallow fluff and very ripe sliced strawberries. Of course, I dipped half of each in chocolate and then covered the melted bits with jimmies, y'know, for a fanciful glow.

The pinwheels are designed to be plunked in on top of the sundae, as a wow factor, instead of dumping ice cream on top of them, where they can't be admired and oohed over, and may even get soggy.

Chocolate Dipped Peanut Butter Rice Crispy Pinwheels (filled with buttercream, marshmallow fluff and strawberries)
Makes enough for 25 people (2 full cookie sheets worth)

1 cup brown sugar, firmly packed
1 cup corn syrup or brown rice syrup
1 cup natural peanut butter, smooth or crunchy
7-9 cups rice crispy type cereal
parchment paper
1 recipe buttercream of your choice (I tinted a batch in two colors)
2-3 cups marshmallow fluff
sliced strawberries
Tempered chocolate chips

In a large saucepan, combine the brown sugar and syrup. Cook over medium high heat until the sugar dissolves and the mixture just begins to boil. Remove from heat.
Stir in the peanut butter and mix well to incorporate.
Stir in the cereal, mixing until it is evenly coated. You may need to add more cereal to get the right consistency. You don't want the mixture to be too gooey.
While warm, press the mixture out onto parchment paper forming a rectangle about 12"X16". Then cut the rectangle in half, to make two measuring about 12"X8". Set one aside.
Carefully spread one rectangle with buttercream, or buttercream and marshmallow fluff, adding strawberries if you want (see photo below).
Allow to cool just enough, so the cereal doesn't come apart when you start to form the roll. Using the parchment to help you roll, form the rectangle into a tight cylinder, jelly roll style. Wrap tightly in the paper to keep shape, and freeze for ten minutes to firm up. Meanwhile, repeat with the other half.
Slice the cylinder into circles 1/2-3/4" inch thick and lay on a parchment lined sheet.
As you fill up the sheets, chill or freeze what you've cut, to keep things cold.
Dip each pinwheel in melted tempered chocolate (see Buckeye Ball recipe above for directions), then spoon jimmies on top of the melted chocolate.

They sorta look like mini spumoni, no?

Other sundae topping stuff that should be too easy to mention, but here I go anyways: Maraschino cherries (you can find ones without red dye at Whole Foods), crumbled cookies, roasted peanuts or candied nuts (pralines or candied hazelnuts), and more sliced strawberries and banana wedges (for mini banana splits).

xo
kittee

Vegan Sundae Tutorial: Step 1

kittee68@yahoo.com (kittee) — Wed, 29 Apr 2009 20:24:00 +0000

Since I'm planning a gluten-free power party(c) to celebrate my birthday, I happily settled on a vegan potluck picnic and ice creem social at the park near our place and the lovely Mississippi. The idea of a sundae bar makes me so happy, and since I love to plot out and make crazy toppings and candy this is the perfect fit for me: chocolate sauce, butterscotch sauce, chopped up peanut butter fudge, mini buckeye balls, rice krispy pinwheels, chopped Chick O Stix, candied nuts, fruit and yes--the elusive vegan marshmallow stuffs--all will be bent to my will! Since my ice cream maker is in storage, yesterday, I purchased a ton of So Delicious (four quarts of vanilla, two of chocolate and a few pints of mocha almond fudge) and then I set out to complete the first stop in preparing for any good vegan sundae.

Step 1: Vegan Marshmallow Procurement.
Getting your mitts on vegan marshmallow can be an easy task, or it can be a bit of a project, it depends on who you are, how much you want to spend and whether you're tuff as pointy nails. Since I have vegan espionage agents planted all over New Orleans, I was recently tipped off to the fact that a local major natural foods store out in the 'burbs recently received a shipment of Sweet and Sara's marshmallow "meltaways." To be fair, the store hadn't even stocked them out in the case, before I was there hassling them and stamping my big black shoes insisting on getting some out of the back cooler (which is just what I did).

These puppies cost me $5.99 for 8.5oz, were sticky, gooey-good, and just what I was craving. While I was more than happy with my purchase, I ate most of them straight out of the tub, leaving behind only two little fluffy little orphans--not nearly enough for marshmallow fluff, rice crispy fun, or anything for the upcoming sundae showdown.

So I stuck one on my nose and called it a day.

But then, I remembered that the lovely Alice from Angel Foods did a vegan swap with me, and I had one of her awesome Marshmallow Kits tucked away in my pantry. Since my beloved pink Kitchen Aid is also in storage, I borrowed my friend Janine's heavy duty orange stand mixer, pulled that sticky white confection off my face, and whipped up a batch of these. What fun! The kit comes with two mystery packets A & B, and like any good science project, lets you work out any and all latent Mad Scientist cooties you might have had lurking inside of you (sorta sounds like The Shingles, no?).

This wee package whipped up a big pan full of stiff and tasty marshmallow fluff, which I intend to use well. Not only for the sundaes, but I also might make some fudge with 'em, too.

Here's some of the kitchen action, so you can pretend you were right there with me, dipping your spoon into this lovely mass of fluff, y'know--to taste for sweet perfection.

Then at the end, I dipped one into the other, just so they could meet and say hello, and so I could stick that white prism back on my nose, only better and more permanently.

xo
kittee

Review: Vegetarian Time's Cashew Goat Cheeze

kittee68@yahoo.com (kittee) — Sun, 19 Apr 2009 17:25:00 +0000

For lack of inspiration, I gave up on Vegetarian Times some time ago, but when I saw this thread on the PPK, I knew I needed to get a copy of this month's April edition for a little eyeball peepsie. Rochelle Palermo's four page spread on vegan homemade nut cheezes got me curious to try her Pepper-Crusted Cashew Goat Cheese (p. 50). While I'm not a huge vegan cheeze heavy hitter, I do enjoy the occasional Follow Your Heart splurge, and I've been known to get all up in one of Joanne Stepaniak's agar loaves, so this seemed like a natural nut cheeze progression.

I have mixed feelings about the finished cheeze. While the recipe is straightforward and easy to follow, the cheeze takes a ton of down time to prepare and is super-fatty-fattastic, it also sorta tastes like a hummus log (c). It's definitely not going to be a staple here at the Berns Kerns Ranch, but with some tweakage (I'd like to reduce the lemon juice and up the salt) it could be nice for a brunch, cocktail party or any impress the neighbors/in-laws get together. I can't compare this to goat cheese, since I've never had it, but I can say it has a nice texture, was easy to roll in cracked pepper and chopped parsley and would be nice spread on a cracker with a tasty beverage. If you're into that sorta thing.

You can get a free copy of this issue here and I've read there are other recipes from this issue up on Recipezaar and Livejournal.

xo
kittee

Face it Pretty Girl, You're Crafttastic!

kittee68@yahoo.com (kittee) — Wed, 15 Apr 2009 14:21:00 +0000

In honor of W.I.P. Wednesday, I bring you Leslie Hall a.k.a. Mother Gem's new video Craft Talk. Have you ever heard a song that rivets your inner core? I've been playing the shit out of this song, ever since I found the video online a few days ago. Personally, I would very much like to climb on top of my house, a tall cell tower or nuclear plant, or something equally fitting and sing it at the top of my lungs to any sucka' within earshot (or something like that). If you too like this song, you should know Mother Gem is currently on tour. We saw her in New Orleans on Easter Sunday, and it was rejuvenating (she nearly broke me in half actually). I highly recommend you go. Also, if you need more prodding, she's vegetarian and vegan-leaning, just another reason to love her up and kiss her coattails.

Besides being a fabulous artist (she's actually an art school grad), she's also a big internet cWEBrity (I know!!). She has a zillion other videos and a million-billion different corners of the WWW where you can enjoy her. You can find her online here, and here and here to start (there's plenty more). You're welcome, now go out and spread the love.

Craft Talk
Please send a representative, I have just made the world's largest gem sweater, in the world.
You're sure looking crafty (crafty crafty)
You can make a raft out of pencils and foam
You're sure looking happy (happy happy)
'Cuz you make it snappy and not very crappy
Do you want to paste together
Something we can use forever
I'm thinking key chain (chain chain)
Scratch me with your hot designs
Dribble me in neon lines
Use that walkie-talkie and talk to me some crafts
Let's go walking (walk walk)
Let's get talking (talk talk)
Let's craft talk (craft talk), craft talk (craft talk)
You can build me whatever you want
Now make it make it make it make it
Faster faster faster faster
Work through the pain, work it through the pain
Now make it make it make it make it
Faster faster faster faster
I cherish these moments, I can't wait to see it
When you're makin' crafts your spicin' up the world
Face it pretty girl, you're craft-tastic!
You're following no plans, you're building it with hands
Let's do a dance 'cuz you're craft-tastic!
Let's get together and share supplies
Your craftsmanship deserves top prize
Glue it, cut it, stitch it, felt it,
Paint it, bead it, dough it, dye it,
Embroider it, solder it, hotter it
Let's go walking (walk walk)
Let's get talking (talk talk)
Let's craft talk (craft talk), craft talk (craft talk)
You can build me whatever you want
Now make it make it make it make it
Faster faster faster faster
Work through the pain, work it through the pain
Now make it make it make it make it
Faster faster faster faster
I cherish these moments I cant wait to see it
Build it fast, built to last,
When in need place a bead
Rubber stamp my number, 'cuz I want to get you tips
Look for sales in town
Take them home, move them around
Love it when it shines, want to make it mines
You make stuff that I desire
All I want to do is acquire
(you're so crafty--craft-tastic!)
Craft talking craft talking craft talking craft talking
Craft talking craft talking craft talking craft talking
Let's go walking (walk walk)
Let's get talking (talk talk)
Let's craft talk (craft talk), craft talk (craft talk)
You can build me whatever you want
Now make it make it make it make it
Faster faster faster faster
Work through the pain, work through the pain
Now make it make it make it make it
Faster faster faster faster
I cherish these moments, I know that I'll love it

Oh, and just to stay on task--here's a little glimpse of the short row baby jacket I mentioned in my last post.

The pattern is actually pretty simple, and the design is pretty ingenious. I just wish I liked the colors I chose. I have no idea what I was thinking, you can direct letters of complaint to the Main Office.

xo
kittee

KAL Proposition and Girl, You Want.

kittee68@yahoo.com (kittee) — Tue, 07 Apr 2009 16:40:00 +0000

First up, I found a baby sweater on Ravelry that I'm dying to make. It's knit in a dk weight yarn, with short rows and two colors and knits up to make a gorgeous little jacket. The pattern seems a little wonky, but I'm determined to give it a try anyway. Perusing Ravelry, I couldn't find anyone that had trouble with the pattern, and it averages an easy ranking with gorgeous after gorgeous example. I found this well rated cotton yarn yesterday (Kertzer Butterfly Super 10), which comes in a zillion bright, beautiful saturated colors. I'm gonna order some, but first I need to decide on colors, that's always the hardest part for me. Anyone want to join me for a Spring KAL? It's just a little baby sweater people, I know there's gotta be some takers out there.
If you're not on Ravelry, here's a gorgeous one to check out from Cosy's website. Hi Cosy!

In other unrelated news: Dazee and I don't celebrate too many holidays or special occasions, but we definitely do-do birthdays. Since mine is coming up at the end of this month, I started making a list of stuff I want. Wanna see what I've been coveting lately?

Ten Greedy/Material Birthday Desires by Kittee Berns

The Study Hall Skirt. I found this skirt pattern on Anna Maria Horner's website, and I actually couldn't hold off until the end of the Month. I had a moment of frenzied panic, then ordered it faster than a fly on hot shit. The little baby is mine and it's coming home to Mama soon. I can't wait, this is just the kind of skirt I adore, and it's designed to sit on your hips, which I love considering I might have the shortest waist in creation. Yea, I know being short waisted gives me long legs, but it doesn't make up for the fact that my waist sits one inch below my boobiage.
Ribbon Print Skirt. If you don't know Hannah and her online shop, you might want to get yourself acquainted with them right quick. Her skirts are handmade to the core from fabric she actually screen prints herself. Hell to the Yes, she is one inspiring gal.
St. Germain Liqueur. My vegan gal-pal, Stephanie turned me onto this sweet nectar. Really, that's what it tastes like, elderberries. It's delicious over ice, but I want to try incorporating some into desserts too.
Metallic Rain Boots. I know!!!
Because Her Beauty is Raw and Wild by Jonathan Richman. This was released last year, but I haven't heard it yet. Did you know Jonathan Richman went vegan a few years ago?
Bento Box Soy Sauce Containers. Since I've begun toting my own gluten-free soy sauce out to dinner with me, these would make me a little less cranky about it.
BabyCakes: Vegan, Gluten-Free, and (Mostly) Sugar-Free Recipes from New York's Most Talked about Baker. This won't be released until a week after my b-day, but I'm keeping it on my list, just in case.
Cute Vinyl Cuff. I know!
Miss Bunny and her Balloon Vinyl Messenger Bag. I hope you're clicking on these links, or you'd be missing a bunny, a balloon and white fluffy clouds, cut out of vinyl and sewn onto a vegan messenger bag. If you're too lame to click, that image should speak volumes.
Oh, I have a practical side too, I also want a glass oil pumper (as recommended by Melisser), a hot air popcorn maker and a Mochi cookbook.

Now really, who wants to make that cute baby jacket with me??
xo
kittee

Sick and Fun

kittee68@yahoo.com (kittee) — Sat, 04 Apr 2009 19:11:00 +0000

Ana invited me to hit some porch sales with her in Algier's Point today (an area of New Orleans over the Mississippi River called The Westbank). Since Dave was making a pit stop at Hong Kong Market, to stock up on delicious ingredients for the TVP Taco Bar tomorrow, he dropped us off.
Here's a video to show you our transition from Eastbank to Westbank. Really, there's no need for thanks since this was documented out of pure love.

As we were scouting for a good place to start, we drove by some kind of blues folk museum.

We're gonna have to double back someday to investigate as there was a cool robot in the yard

and Satchmo's eyeballs. He hypnotized me with his steely gaze...

We also saw cool architecture--I am way into brightly colored stained glass.

My friend Helen used to tell me regularly, "Kittee, there is no shortage of cute houses in New Orleans!" Truer words were never spoken, I'll need to dedicate a few posts to these homes sometime soon.

We were also wowed by the beautiful flora and gardens.

Bottle Brush Tree

Chicks 'n' Hens

We did in fact make it safely back to the Eastbank, where I proceeded to unload my porch-sale-haul (I found a lot of bric-a-brac, thread, fabric and some Southern Living cookbooks).

Then I documented the finished Striped February Lady Sweater #2 and proceeded to make granola.

Why yes, that is kumquat granola. Thanks for noticing!

I don't use a recipe anymore (I learned everything I know from Celine's peanut butter granola), but here's the gist. In a large bowl mix together: 3 cups rolled oats, a little bit of brown rice flour, a little mesquite powder, coconut, pecans, almonds, ground flax and a wee dash of salt. In a smaller bowl, mix together some peanut butter, brown rice syrup, maple syrup, vanilla extract and kumquat marmalade. Mix the liquid into the dry and stir until everything is moistened. Pour onto a lipped cookie sheet and bake at 325F, stirring every 15 minutes, until golden brown. Allow to cool and store in an airtight container.

xo
kittee

Work In Progress Wednesday

kittee68@yahoo.com (kittee) — Wed, 01 Apr 2009 21:11:00 +0000

Since I'm stuck mostly in bed today (I caught someone's horrid head cold), why not three for three? Besides, I haven't posted a Work in Progress Wednesday since Mardi Gras.

First up is a little baby set I put together. This set is actually finished, but since I'm holding onto it until I can surprise the recipients I thought I'd share (I don't think they read my blog, since most of my RL friends and family don't. See, I'm sticking my tongue out at the lot of 'em right now, and they don't even know better).

I loved this pattern. It's the Presto Chango by Valerie Wallis. If you're looking for a quick knit, here it is. I had a lot of fun knitting this, and I love the way it turned out.

I wanted to make matching booties, and I've been eying this pattern for awhile--Little Button Loafers by Sylvia Schuchardt. I think it was a worthwhile $5.95 on Ravelry, especially since I've already used it twice, and I know it will be my permanent go-to bootie. I'm really awed by this pattern, it has some impressive architectural design and it was a (good) challenge to crochet--sorta like a satisfying crossword puzzle that's not too-too hard. The sole is actually crocheted twice for each loafer, then stitched together before the bootie is made. It makes them thick and ultra sturdy.

When I visited Portland recently, my friend Michelle had a wonderful grown up version of Elizabeth Zimmerman's February Two Needle Sweater, from The Knitter's Almanac. I believe hers was even a precursor to the famous February Lady Sweater that's been going around (by Pamela Wynne). Anyway, I wanted to make something similar with a striped yoke like hers, and buttons all the way down.

Instead of long 3/4" sleeves, I wanted short capped ones so I modified the pattern a little bit with some quick decreases around the cuffs. I also just ordered some vintage buttons from Zeldasbuttons on Etsy to go with this project, a few colors so I could see what I liked best. I'm hoping the hot pink ones work, but if not, I ordered some blue as a good standby. I just have about two more inches of the pattern to finish, then a few rows of garter and it's done. I hope the buttons come soon, we're having perfect SSS (short sleeve sweater) weather.

xo
kittee

Environmental Working Group

kittee68@yahoo.com (kittee) — Tue, 31 Mar 2009 14:09:00 +0000

Yes, indeed. Two posts in two days. It occurred to me that many of you might not know about The Environmental Working Group's amazing Cosmetic Safety Database. Dazee discovered this last Summer, and it is a world of great information if you worry about putting potentially toxic, cancer causing stuff on your body.

The database ranks all kinds of common things, like shampoo, conditioner, makeup, baby goods, toothpaste and sunscreen from a 0 (safe) to a 10 (potentially cancer-causing). We were surprised to learn, many of the brands we'd been using from natural food stores were ranked high (ranking high in this context is BAD). Not only does the database break down individual ingredients, but it makes it easier to figure out if a product has been tested on animals or is vegan, and also gives information to find online sellers. The sunscreens are even ranked for their UVA and UVB effectiveness--very good information if you're a serial skin cancer maker like I am (for a quick moment there, I considered a slight name change for the blog--but it was just a quick moment and April Fool's isn't until tomorrow anyway).

Last week, I used the database to find two amazing vegan and chemical-free sunscreens--a delicate one for my face and a sturdier waterproof version for the rest-o-me. I would never have discovered these products without the EWG, since they are not sold in stores in my city. I am so smitten with the facial sunscreen, I wanted to tell you about it.

After reviewing the list of sunscreens, I opted for Key's Soap Solar Rx, which is ranked as a 0 by EWG, is listed as #2 as one of the safest available, and is made by a fellow melanoma survivor--serious stuff. First off, this stuff is pricey, and it needs to be re-applied often--balk if you need to. I paid $30 for a small 3.4oz bottle, but since I need the protection everyday, I don't want to wear something that is gonna make me zitty, melt into my eyes and sting like a mothafucker, or make me cancerous. I was happy to see the Solar Rx comes in a handy pump, and joyful to learn that you only need the tiniest dollop to get great coverage on your face, so cost effective after all!

Besides the Solar Rx, I also bought a few trial sizes of UV Natural Sunscreen, SPF30+, ranked as a 1 for toxicity, listed as #18 and vegan-vegan-vegan (lots of sunscreens are apparently made with the help of beeswax ((thanks Mr. and Ms. Bee)). I was actually surprised, but oh-so-delighted to see Vegan stamped on top of all the sunscreen I purchased. Keys actually puts a "Clean Green Vegan" right on the front and is not only chemical-free, but gluten-free ta boot (not that I would eat it everyday, but y'never know when a natural disaster is gonna hit and those elevator doors won't open).

So there you have it, my own little sunscreen infomercial. I hope you make good use of the Cosmetic Safety Database, it's awesome--we now use it to source our toothpaste, and hair-care products too.

xo
kittee

Kittee's Top Ten NOLA Tour

kittee68@yahoo.com (kittee) — Mon, 30 Mar 2009 20:44:00 +0000

Beginning today, I present to you a virtual tour of ten things I love about New Orleans--in no particular order. If you come to visit, these are the things I will most likely drag you out to see, to eat, to touch or to pinch your cheek and tell you about.

Stop #1: Ruthie B's Mississippi Pine Tree Garden

Ruthie B stays close by our place, in fact Dazee, Vee and I just walked over there last week to have a gander. I've driven by a million times and never seen anyone around, but today when I went by to snap some pictures, someone was outside gardening! Of course, I introduced myself and requested permission to take photos and learned that these two houses belong to Ruthie B. She didn't want to be photographed since she was in a sweatshirt and gardening gloves.

She's been sprucing things up quite a bit lately, which is a big relief to see on her block, since Katrina nailed this corner of New Orleans pretty well and it tends to be a very gray and dusty neighborhood.

The rebar fence was built by her late husband, who had no previous fence building experience. I think he did a marvelous job! The cats are newish and the AC whirly gig things blow around in the breeze (see the embedded video below).

Her house number is indeed made out of Mardi Gras beads, just as it should be.

The garden is in front of two houses, both owned by Ruth. The Tree Guy was created by her brother in Mississippi. I'm not sure what part of the tree was put together over there, but Mr. Mississippi Tree Man is definitely living and growing in Louisiana proper. Sadly, my poor photography cut off an important detail, Ruthie has bright orange tire planters all along the street. A gal after my own heart!

Here's a big closeup so you can see important details.

His golden arms are new, and I just love his flirty posturing. I think he's pretty fabulous.

xo
kittee

Are you happy to see me, or is that some New Orleans in your pants?

kittee68@yahoo.com (kittee) — Sat, 28 Feb 2009 21:58:00 +0000

So we've been having a bit of New Orleans this past week.

First there was the poo. Yes, someone threw me a necklace that was soaked in some foul liquid-y substance. Could've been a holdover from Katrina, the mystery will likely not be uncovered in my lifetime.

Then, Miss Antoinette K-Doe died, actually she died early on Mardi Gras day, but this post isn't for history, it's for posterity,and it's in kittee-time(R). I liked Miss Atnoinette alot. She was really nice to me and my friends and drove the hearse in the Jazz Funeral we had for Helen Hill. Mom, if you're reading this, sorry I didn't call you, I didn't have the heart to tell you.

Here's a video from her second line today. This is how we take care of the folks we love in New Orleans. Check out the Mardi Gras Indians and The Baby Dolls (at about the 13 second mark). Miss Antoinette helped to bring back The Baby Doll tradition to Mardi Gras.

Here's a picture of me and Ernie K-Doe, Miss Antoinette's husband, aka The Emperor of the Universe. Note the matching Zulu pendants--not a meer coincidence, I can assure you.

A few photos of the K-Doe's Mother in Law lounge. I have the cutest ever picture of dazee standing before it, from when we first moved to NOLA. It's in storage somewhere, and it's a real photo, so I can't post it anyway, but just picture him in front of that blue wall with the white stars. Adorable, right?

An Ernie and Miss Antoinette fan put this newsy collage together and had it attached to his bike.

Let's end with a happier picture, shall we? Here's me and dazee on Fat Tuesday in front of our Mardi Gras Anniversary spot. I was drunk and full of deep fried genetically modified corn.

xo
kittee

Dear Grace

kittee68@yahoo.com (kittee) — Fri, 27 Feb 2009 00:31:00 +0000

This is Grace, a furry little light in my life. Isn't she beautiful?

Thanks to Farm Sanctuary, Grace will be able to live out her natural life in peace, munching on green grass and dried apples. Dazee and I have been sponsoring her as much as possible for the last few years, and simply helping to support this gorgeous animal has brought me extreme joy and happiness. Even though I've never met her face to face, I consider her part of my extended family. One day, I hope to visit her in person to say hello, to tell her how much I love her and to pet her velvet nose.

Here's my friend Lauralei with Grace from a few years ago. She visited the Watkins Glen sanctuary and looked up Grace to say hello for me.

My friend Josh is riding his bike from Oregon to California, to raise money for other resuced farm animals just like Grace. His goal is $10,ooo, which will go a long way to feed and house many animals. If you'd like to support Josh's cause, please consider donating money today, or tomorrow, or even sometime next week, this link will take you to a magic website where you can give effortlessly online.

If you're unable to support Josh financially, please consider supporting him on Facebook by becoming a fan of his efforts. The span from Portland to the sanctuary in California is 600 miles, and he has to train really hard to get his ass that far.

On behalf of Grace and other rescued farm animals, many many thanks.

xo
kittee

W.I.P Wed, but on Friday

kittee68@yahoo.com (kittee) — Fri, 20 Feb 2009 15:03:00 +0000

Here's my Mardi Gras costume update, sorry I'm two days late with it, but in Mardi Gras time, this post is somewhat punctual. When I costume, I usually come up with a loose idea, and then as I start to create it, I get other ideas, so it usually morphs into something a bit different. So now my costume is covered with horses and caterpillars, which is somewhat profound if you consider my history with the buggers, and the fact this is probably my last Mardi Gras as a New Orleans resident. Also, I'm making dazee an outfit that is a bit matchy-matchy, except he wants his covered in nutria and, ya' know, more caterpillars.

I'm having fun with this. Yesterday I was starving for lunch, but couldn't really be bothered to stop what I was doing to eat, especially once the glue gun heated up to the perfect temperature (only one bad burn!).

Here's Vee helping to keep one of the caterpillars warm. He's doing quite a job.

Here's the spread I'm wearing: caterpillar and green fur earwarmers, horse shirt (check the shoulders, two caterpillars sit perched up there, one on each side), skirt, legwarmers and then arm warmers with built in caterpillar infested mittens. I cut a slit through the palm of each one to make them convertible [read: able to drink MG beverages easily].

Here's a closeup of one of the dudes perched on my shoulder, this variety does not sting.

xo
kittee

New Orleans Style Red Beans

kittee68@yahoo.com (kittee) — Mon, 16 Feb 2009 03:04:00 +0000

Down in New Orleans, Monday is known for red beans, rice and laundry, though you can also do like me and make them on Saturday, while you catch up on Battlestar Galactica season 2. Either way, they're tasty, cheap and very good for you, and people REALLY do make them on Mondays, I would never joke about something so sacred.

Beans are cooked in a unique way here, we like 'em cooked down very soft with a nice thick sauce, which we call gravy. In order to achieve the right textrue, you'll need to cook them for a long time on the stove or crockpot*, a pressure cooker is just not gonna work to get these to right consistency. Also, try to find smaller light red kidneys if you can, and keep your eyes peeled for Camelia brand. That's what we all cook here, since they're packed locally and make very creamy beans. Serve red beans over your favorite rice with lots of hot sauce or pepper vinegar on top, or as a side with greens, rosemary oven potatoes and spicy seitan sausage.

Red Beans
Makes 6-8 servings

* 1 pound small, light red kidney beans
* 10 cups water
* 2 1/2 cups finely chopped onion
* 1 rib celery, minced
* 1 large jalapeno pepper, minced (to minimize spicy heat, seed and de-rib)
* 1 teaspoon chipotle powder
* 1/4 cup chopped parsley
* 1/2 teaspoon liquid smoke (optional)
* 2 teaspoons smoked salt, plus more to taste

1. Wash and clean the beans and pick out any debris. Soak overnight in your fridge in lots of clean, cold water to cover the beans by about 4".
2. Drain the beans. In a large pot over high heat, bring the water up to a boil. Add the beans and reduce heat to simmer, while you prep the vegetables.
3. Throw all of the other ingredients into the pot, except the salt, and continue to simmer over medium-low heat for 3-5 hours. If the water reduces too quickly, add in a 1-2 extra cups of boiling water, as necessary to prevent the beans from scorching (don't add too much water, because it will prevent the beans from developing a thick gravy).
4. Once the beans are quite soft, use a spoon to smash a few of them against the inside of the pot to help thicken the gravy.
5. Add the salt, and season to taste with more, if necessary.

*When I make these in a crockpot, I set them up before bed and let them cook overnight and then part of the following afternoon.

xo
kittee

WIP Wednesday

kittee68@yahoo.com (kittee) — Wed, 11 Feb 2009 22:37:00 +0000

I won't be the most popular girl for this post, 'cuz many people in New Orleans keep tight hands on their upcoming Mardi Gras costumes, but I figure why not share what I've got. Especially since I consider myself I'm an alumni of the school of loose lips.

I wasn't planning on costuming this year, until I got inspired by a friend at the dog park yesterday. It's a long story, but suffice it to say that I want to do it up now, and I want to continue my tradition of some kind of skirt, hood, and leggings. So I'm thinking of horses with googly eyes, and I'm making a matching outfit for dazee, too. I hauled ass to Hancock fabric last night and bought up a bunch of acrylic felt. I started cutting out horses this afternoon, and the skirt will be an a-line wrap, perhaps with a scalloped hem in off white with brown, tan and pink horses.

Here's what I've got so far, but I'm sure the final product will look a lot different than this.

I found this fleecy fabric that has a horse pelt kinda look to it, for the hood so that will probably go on the legwarmers too. And, I also bought lots of pompoms, pompoms are a good thing. Right, Martha?

So there ya have it, I'll try to post updates as I make more progress.
xo
kittee

Fake Barbies Gone Wild

kittee68@yahoo.com (kittee) — Wed, 04 Feb 2009 15:27:00 +0000

Oh, I've been wanting to share this cake with you for a long time. My friend Janine baked and decorated it for her daughter's last birthday, and I'm more than a bit obsessed with it. It's the classic Fake Barbie cake, but homemade, and decorated to the hilt (just the way I adore-adore-adore). To make it, a cake was baked in three or four layers in cake pans and then more was mixed and baked in a regular metal bowl, that shared the same diameter as the pans. Then the cakes were stacked and filled, before a small hole was dig out of the middle for the little lady's legs. A bit of frosting and decoration later, and you have this masterminded feat. I am dying to make one with a fake Ken doll with frosting pasties over his ya yas. Of course, all identities and locations had to be blurred out of this photo, to protect the innocent.

xo
kittee

Roux Trials

kittee68@yahoo.com (kittee) — Fri, 30 Jan 2009 18:23:00 +0000

Ever since going gluten-free in October, I've been wondering how to pull off completing my New Orleans recipe project, when so many of our local dishes are roux based and contain wheat flour. The vegan thing is one challenge, but vegan and gluten free? Besides wanting to eat these dishes myself, I figure writing gluten-free alternatives will also give these recipes a broader audience appeal. And no, don't cross your fingers for a gluten-free king cake, it's not gonna happen anytime soon.*

Yesterday, I did some roux experimenting to compare and contrast between different flours. Even though I know that coagulated goo on a spoon does not make the most inspiring pictures, I found the venture both extremely interesting and fun. Best of all, it gave me a pretty good idea how I can incorporate non-wheat flours into some of these traditional roux based meals.

I thought some of you might be interested in the results, too. I made four different rouxs, each using one tablespoon of flour, 1 tablespoon of oil and 1/2 cup hot water. I cooked them all the same, too--the oil and flour were browned for one minute over medium high heat with constant whisking (blonde roux), then 1/2 cup hot water was blended in and cooked another minute until thick. The only variable was the type of flour. As you can see in the photos below, I used unbleached white wheat flour, oat flour, besan (chickpea or gram flour) and a mix containing equal amounts of both oat flour and besan.

Look at that chawed up spoon! The garbage disposal got it...
One thing I don't understand about gluten sensitivity is that most grains contain gluten, but that it's really only the gluten from wheat, barley and rye that makes people sick. Although oats contain gluten, the only concern about eating them is whether they've been contaminated with wheat or barley gluten during processing. That seems really nonsensical to me, can anyone explain this further?

As you can see from the photos, the wheat roux is the thickest, followed somewhat closely by oat, then by the besan which was fairly thin. I also noticed that the besan browned really fast, while the oat flour was slow to color. I'm pretty happy with the combination of the two, and I think I'll try to use this moving forward. It seems to me, if this combination is doubled in comparison to wheat, it should yield similar results.

*I still have room for recipe testers, so if you have knowledge and interest about Creole/Cajun or Louisiana recipes let me know!

xo
kittee

Strawberry Krista Kake

kittee68@yahoo.com (kittee) — Sun, 25 Jan 2009 21:01:00 +0000

Look what Misterkrista has done with the Strawberry Kake from Pakupaku! I am really wowed by this, the colors are dynamite together (the turquoise, green and red really are a crazy good combination), but the gumdrop strawberry is hurting my head with so much love. I proposed earlier this afternoon, and we'll be having a private ceremony later this week (thanks for asking).

Amanda turned this same recipe into a mini-cake earlier in the week. Hers is also heartbreaking in pink and red and with twizzlers ta boot! I would run away with Amanda's kake too, but since it's a mini version, I don't want to cause any problems with the law.

So chicito, right?

Here's the recipe:
Dry Ingredients:

3 cups unbleached white flour
1 3/4 cups unbleached granulated sugar
2 teaspoons baking soda
3/4 teaspoon salt

Wet Ingredients:

1 3/4 cups vanilla or plain non-dairy milk
1/4 cup black currant cordial or liquer (you can use it to make some snakebites.)
2 tablespoons apple cider vinegar
2/3 cup canola oil
1 tablespoon strawberry extract
1/4 cup strawberry spread (seedless jam)
pink food coloring paste--to desired color (you can get Wilton brand in the cake section of craft stores)

What You Do:

Preheat oven to 350 F. Grease and flour two 8" cake pans (these stick sometimes, so you might want to put some parchment circles on the bottom of each pan).
Mix together the dry ingredients.
In a separate bowl, mix together the wet ingredients.
Add the wet ingredients into the dry ingredients and beat well until smooth (you can use an electric mixer if you like).
Divide the batter evenly between the two pans.
Check for done after 30-45 minutes with a toothpick. It should come clean when you poke it into the very center of each cake. (but watch closely so it doesn't brown too much.)
Let cool ten minutes, flip to wire racks and cool completely. If you don't know exactly how to get them out of the pans, check out the kitteekake tutorial for the how-tos.

I cut each cake in half to make four and filled each layer with a very generous amount of strawberry spread. Make sure to keep a 3/4" border unfilled, so the filling doesn't squish out when you sandwich the layers. Then, I frost with a plain buttercream flavored with more black currant cordial and strawberry extract. Slowly add just enough soymilk to get a spreading consistency--and of course coloring. You have to have color.

Make a strawberry top by rolling out cheap vegan gumdrops on a surface dusted with powedered sugar and cutting into desired shapes.

xo
kittee

W.I.P. Wednesday: Kumquats and Legwarmers

kittee68@yahoo.com (kittee) — Wed, 21 Jan 2009 18:34:00 +0000

When we sold our house, I gave away our little kumquat tree, covered with about 20 almost ripe 'quats. Thanks to my friend Stephanie, I have about a gallon or more of sweet and sour ripe kumquats that I am planning on turning into preserves. She picked them herself, straight off a tree at her parents' in Hammond, LA. If you've never had a kumquat before, they're pretty unusual. First, you pop them in your mouth whole, you can either swallow the seeds or spit them out. Unlike most citrus, the peel of a 'quat is sweet, and the insides are tart--very much like a natural version of a Sweet Tart, if you're familiar with that candy. Sometimes you'll get a really delicious sweet one, but usually, they're just a little sweet with a whole lot of tart, that's why I think they'll be especially good preserved with a bunch of extra sugar added.

Another orange project in the works:

I found a cute pair of toddler cords at Thrift City, and I'm turning them into a pair of fitted legwarmers. I love the detail on the bottom. I just cut them from the pants, sewed in some elastic, and am sewing on a little piece of patterned polyester over the band at the top. I may embroider a bit on the leg too, we'll see how this evolves...

xo
kittee

Nose Babies.

kittee68@yahoo.com (kittee) — Tue, 13 Jan 2009 04:16:00 +0000

I've been very busy today, and I feel satisfied in a way I haven't felt in a long time. The zine machine is in full swing, so thanks to so many of you for those orders. I mailed out around 3o today, and still have plenty left behind, so don't be shy if you want one. I've also been busy, so very busy, with the business of eating truffles.

The hole above indicates a truffle that was gobbled up the second I unwrapped them at the PO.
That's right. I did a trade with the lovely Siue Moffat and was more than delighted to receive a box of her homemade truffles today along with my very-own-copy of Lickin' the Beaters Low Fat Vegan Desserts. This book is so up my alley, I can't stand it--which means I love it and will marry it tomorrow.

I've also been busy with Amey balancing king cake babies on my nose and writing down the rad king cake recipes we've been playing with (let's not forget the help from Mom Berns, who was visiting all weekend--she's no king cake slouch).

I know you want to know more about Siue's truffles. So get this, they're not only vegan and fair trade, but the ones I got're all gluten free too. You bet I hid them from dazee. You see those cute little homemade gingerbread stars on top of the truffles in that first shot??? RICE FLOUR. Oh yes, I love me that Siue. Here's what came in my box, with a hand drawn key ta boot--just so I'd know what from what.

Gingerbread caramel, white cashew, banana split, mug o' cocoa, and lady pirate. I'll keep you guessing with that last one, and just so you know my style, I popped the white cashew first.

xo
kittee

W.I.P. Wednesday--Hup!

kittee68@yahoo.com (kittee) — Wed, 07 Jan 2009 18:51:00 +0000

Crafty Shelly has inspired me to participate in her Work in Progress Wednesdays, I hope I can keep up with her, she seems pretty darn prolific!

Last week, I posted the first in a series of dog bandannas I'm embroidering for some of Vee's play buddies. Vee along with his dog friends, all have wrestling names: Mr. Wildlife, Razormouth, Lovely Lady, The Humper and today's benificiary Sassymouth (who, if you have Facebook, can be seen along with Mr. Wildlife, in their debute feature film Hoop Stars II: Hup!) I'm having so much fun working on these kerchiefs, but it's starting to wear on dazee, 'cuz he wants to keep them all for himself. I've also started getting requests for several human versions--so we'll see what this project turns into (I'm picturing some kind of parade!).

It reads, "sassy sassy sassy mouth, your butt smells great--Mr. Wildlife". Vee and Loretta are avid hoop jumpers, so if you watch the video Hup!, you'll understand the implications in this one.

Also, in other news, I have about 60 copies of Papa Tofu, I'd love to unload before we move. If you're interested in buying one, just shoot an email to kittee68 at yahoo dot com with your address, and I'll get right back to you with Paypal info. Costs include shipping and you get a handmade 75 page zine to your door.

Papa Tofu costs $7 in the US, $8 US to Canada and Mexico and $11.50 US overseas. If you want to see pictures, Jessy just posted some freakin' gorgeous pics of a few of the Ethiopian dishes you'll find inside.

Hope your New Year is off to a good start.
xo
kittee

Happy Veganversary

kittee68@yahoo.com (kittee) — Tue, 06 Jan 2009 19:48:00 +0000

I had a tiny get together the other night to satisfy a culinary challenge I was given, as well as to celebrate my 18th Veganversary.

My sweet-sweet friend Dave, surprised me with a celebratory song. It was the best present of all, and I think a song that will make a lot of folks happy. It's just as fun to sing to someone else, as it is to be sung to--give it a shot!

Happy Veganversary
We'd like to thank you personally
For being kind to birds and bees
And everybody else

Now you've made another year
And so we say to you, my dear
Happy Veganversary!
We think you're really swell

Let me know if you come up with extra verses, I think it should become an epic song.
xo
kittee

Dear Razormouth with Love From Mr. Wildlife

kittee68@yahoo.com (kittee) — Thu, 01 Jan 2009 20:29:00 +0000

I promised Vee's best doggie friends a little token of love from us before we depart.
This bandana is for Vee's BFF, Bobby, otherwise known as Razormouth (though we've recently re-dubbed him The Squirter).

Vee models the finished present for y'all.
It reads "Love From Mister Wildlife. Good Boy, Mister Razormouth!"

I've done a little embroidery before, but this is my first real foray with this craft, and I love this medium. While we were driving through Alabama, escaping Gustav, I made dazee stop at this awesome thrift store and picked up an old copy of Reader's Digest: Complete Guide to Needlework. It has an excellent section of different stitches, one of my favorites--the French knot.

Happy New Year everyone, I hope 2009 reveals great bounds of excellence and happiness.
xo
kittee

Mean, Mad Ovens.

kittee68@yahoo.com (kittee) — Wed, 17 Dec 2008 18:47:00 +0000

Moving sorta sucks the life blood out of you, and then there's the whole thing about making friends with a new kitchen. I'm struggling with the kitchen part. I didn't know this was possible, but the stove in our rental (we'll be in New Orleans for another four months or so) is a mad beast. I brought my handy-dandy oven thermometer with me to this new place (because I am suspicious of ovens as it is), set it in place, turned the dial to 350F and watched the oven temperature rise above 600F! I didn't even know that was possible in a home oven, someone needs to bring some pizza dough over here STAT. Anyway, yea. I've mostly got things unpacked, but am having trouble stuffing the last of the pantry items away. We have a lot to eat before we head west, that's the truth.

Hopefully, I'll have some interesting things to post soon. I made some kick ass mushroom risotto yesterday, and over the weekend I whipped together peanut butter 'n chocolate asteroids for our TVP (totally vegan potluck).

These were fun and super fast. Just mix together a bit of vegan butter, some peanut butter, vanilla, cereal of your choice (I used some organic gluten free peanut butter balls) and powdered sugar. If it's too dry, add a tiny bit of maple syrup or more peanut butter. Roll the dough into balls and freeze. Meanwhile, melt some chocolate chips over a double boiler, dip the balls in the melted chocolate and then press into more cereal and freeze again so the chocolate sets up. Quick n' Fun.

xo
kittee