Monday, October 8, 2012

Moving things over...

…from Blogger to Wordpress, that is. I have decided to give WordPress another try. I started the Wordpress blog years ago, before this DyerInTheRough one, but now I’m going to put a bunch of my post from here to there. My recipes will be the first to come over. The Wordpress one is: Hawthorne Cottage

Wednesday, August 22, 2012

A PBS melody for Julia

Julia Child would have turned 100 on August 15th. To celebrate 100 years from her birth, the American Public TV station, PBS & MelodySheep put together a remixed video/song of Julia. My mother brought this to my attention and I quite adore it.

Friday, August 17, 2012

Gentlemen, take note...

... the bar on proposals has just been raised.

Monday, July 23, 2012

Most excellent comic on "sucking" at your religion

Forgive my "Bill & Ted" moment.  I found this link via Twitter, from ""- "How to suck at your religion".  Amusing, blunt and (I think) true.  Warning, some profanity contained herein.

Wednesday, June 13, 2012

Teo Bishop

Hello all!

I want to share the music and inspiration that is my new friend, Teo Bishop.  I interviewed Teo, a modern Druid, for my Pagan Knitter podcast in April.  He has a great blog, full of thoughtful, challenging content.  And now, he is sharing some of his own music with us.  Here is a recently recorded tidbit...

Teo is currently trying to raise money to record an EP.  Please consider making a donation (and getting some swag) by going here.

Thursday, March 15, 2012

Recipe: Bunless Burgers

As discussed in Episode 14 of The Pagan Knitter podcast, my recipe for a bunless burger.

Bunless Homemade Burgers

  • 1lb/454grams ground meat (any of the following - chicken, turkey, beef, bison, venison, ostrich)
  • 1 small white or yellow onion, skin off, grated fine
  • 1 cup bread crumbs (homemade or store-bought, or finely crushed taco or potato chips)
  • 1 whole egg
  • 1/2 cup parmesan cheese
  • 1 teaspoon Worcestershire sauce
  • handful of fresh or dried herbs like parsley, sage, rosemary, oregano, basil, thyme, marjoram (play with combos of these)
  • 1 heaping teaspoon of fine sea salt
  • 1/2 teaspoon fresh ground pepper
  • optional spices - cumin, garlic powder, fresh garlic (2 cloves, finely minced), paprika, chili powder
Burger supports:
  • Lettuce leaves (Romaine, Red or Green-leaf - you want large leaves for holding the patties)
  • Optional veggies to add to your burger: tomato slices, avocado slices, sprouts (alfalfa or sunflower), sauteed red onion, sauteed mushrooms, bell pepper, hot peppers, or others that you love in a regular burger.
  • Mayonaise, or other condiments, such as ketchup, mustard, relish.
  • Sliced cheese (for melting on patties)
  • Combine all the ingredients in a large bowl.  Use your hands or a spoon to thoroughly mix.  
  • Form six or seven patties. 
  • Cook on bbq or on stovetop in a frying pan, for seven to 10 minutes, or until cooked through.
  • Lay a large leaf of lettuce on a plate.  Spread any condiments onto leaf.  Place a cooked patty onto leaf, and top with other veggies.  Top with another large leaf.  Wrap loosely.  Consume (messy but tasty!).

Saturday, January 21, 2012

Recipe: Nutty Granola

Ursa's Nutty Granola
(adapted from the Organic Granola recipe from the Planet Organic cookbook)
I like to use as much organic ingredients in this recipe as possible.
  • 3 cups slow-cooking rolled oats
  • 1 cup pumpkin seeds (or 1/2 cup pumpkin seeds, 1/2 cup sunflower seeds)
  • 1 cup walnuts
  • 1/2 cup almonds, whole or roughly chopped
  • 1/2 cup hazelnuts
  • 3/4 - 1 cup shredded coconut, unsweetened
  • 2 tsp cinnamon
  • 1/2 tsp sea salt
  • 1/4 cup coconut oil, melted
  • 1/3 cup maple syrup
  • 1/3 cup honey & agave nectar
  • 1 cup dried fruit - raisins, blueberries, cranberries, chopped apricots
Preheat oven to 250 degrees F.  In a large bowl, combine oats, nuts, seeds, coconut, cinnamon, salt.  In a 2 cup glass measuring cup, melt coconut oil.  Add the maple syrup, honey and agave nectar.  Pour this mixture over the dry ingredients. Stir well to combine. 

Divide mixture onto two cookie sheets, place both in oven on two racks (both in the middle area).  Bake 1-2 hours, stirring every 20 minutes.  Rotate the two sheets between the two racks.  When nuts and oats are toasty brown, remove from oven.  Let cool.   Place in airtight container, add berries, close the lid and shake container to mix.   

Enjoy with milk as a cereal, with yogurt, or dry as a snack. 

Feel free to try other nut and/or seed combinations in this blend.