Environmental request

Per a request from one of my readers, please note that blog updates are likely to occur here at Bending Spoons and no longer so much (ha) on this blog. Said user was concerned with my redundant use of interweb resources, which, as we all know, are growing increasingly scarce. So, being the environmentally-friendly person that I am, please note the new address and check in there periodically until I decide otherwise. I'm still learning my way around LJ, however, so be prepared for sparseness until I figure it all out. Also - I think pics and such are more easily posted to Blogger, so travel updates may still occur here. Don't worry; be happy. I'll tell you when. Ready.... go. No. When I'm traveling, silly! But between LJ and Flickr you can all see just about as much of me as you could ever want. Mostly. TTFN.

/sigh/ Already I note things I like about Blogger better, including blogging direct from Word and "Blog This" in Firefox. LJ must have similar... /runs to look/

Long tall weekend

What good are long weekends for, if not cooking? Glen's mother bequeathed us a whole year of "Cooking Light" magazines and I started this weekend to go through them and rip out recipes of interest. I was in a cooking mood and decided we should stock up on leftovers so we'd have good lunches this week. Glen and I started out on Friday evening with a stirfry (veg and tofu) which came out very well with chili pepper and other seasonings not our usual since I had specified "not too sweet". On Saturday night, we made butternut squash risotto with cauliflower. We'd made the risotto several times before, but cauliflower was a new addition. This also came out well, although it made a ton, since the head of cauliflower just about doubled the bulk. Sunday, Glen made a bread from some frozen dough we had, and we made lemon-mint tuna steaks over lemon-mint barley salad for dinner, with sauteed snow peas. Neither of us were too impressed by dinner, unfortunately, so we threw out that recipe. However, while I was dealing with the fish, Glen squeezed the tangerines and grapefruits we had, making very yummy juice, and then he made me a great cocktail with the grapefruit juice and non-red-food-colored maraschino cherry juice. Today, Monday, we made an Indian chickpea stew for lunch which was great - both in taste and in ease and speed of preparation. Tonight, we're making maple-bourbon marinated chicken breast, and will have the rest of the stirfry as our side dish. If anybody is interested in recipes, just let me know.