Whatcha Makin'??

[MadamSarcastra]

And now a post from me here that doesn't involve food. LMAO THIS is actually just a very small portion of the set Jerry is building for the school's next production. I just thought the fireplace was coming along quite nicely. Now, I should mention that Jerry has become quite the legend there (and in the area) in the last 15+ years, not just for his creative brilliance, but the fact he saves the theatre department (and therefore the entire university) BUNDLES of money because he builds these phenomenal sets with almost ALL cardboard & foam!

This is just a small taste... yup, all foam. Not sure if the really cool texture will show.... shop lights & all, not stage lights.

I'll try to find some more sh*t of his & post it here....

FOAM FIREPLACE!! LOL

 

[MadamSarcastra]

Found a couple more.... first a foam monastery....

(that's a rehearsal... all the guys actually shaved their heads in monk-fashion!)

And here's a cardboard Tempest.... (yes, even the "shipwreck" - which could be walked on! - is cardboard.)

 

[Val]

Found a couple more.... first a foam monastery....

And here's a cardboard Tempest.... (yes, even the "shipwreck" - which could be walked on! - is cardboard.)

OMG... Your Jerry sounds like a REAL treasure!

 

[MadamSarcastra]

OMG... Your Jerry sounds like a REAL treasure!

My dearest, closest friend in all the cosmos.

 

[MadamSarcastra]

@Val --- Aww! How sweet you are! Hugs for Val!! Hope you're having a great day/evening/something... Um, hope you're having/will have an awesome Sunday! Yeah! LOL

 

[Val]

@Val --- Aww! How sweet you are! Hugs for Val!! Hope you're having a great day/evening/something... Um, hope you're having an awesome Sunday! Yeah! LOL

Thank you sweetie! Have a nice weekend

 

[MadamSarcastra]

Here's the pesto-in-progress....

(spinach, raw walnuts, basil, roasted garlic, evoo, & nooch)
It's still pretty "gritty", gotta get things just a bit smoother, but it's still fairly cold from being in the fridge overnight.

 

[shyvas]

Here's the pesto-in-progress....

(spinach, raw walnuts, basil, roasted garlic, evoo, & nooch)
It's still pretty "gritty", gotta get things just a bit smoother, but it's still fairly cold from being in the fridge overnight.

Looks good. No, that is the exact texture of pesto.

 

[MadamSarcastra]

Looks good. No, that is the exact texture of pesto.

Like, ALL pesto in all of the universe?? LOL Nah, I'm never getting store-bought paste-o again. I like chunky & healthy now... food with substance. I got quite the upper-arms work-out and it didn't get any less gritty... & that's fine with me.
Yay, pesto! It's flavor is phenomenal. **sigh** I'm gonna be bustin' out the dental floss tonight! LMAO

@shyvas -- Thank you for your expert opinion & for assuaging my insecurities.

 

[shyvas]

Like, ALL pesto in all of the universe?? LOL Nah, I'm never getting store-bought paste-o again. I like chunky & healthy now... food with substance. I got quite the upper-arms work-out and it didn't get any less gritty... & that's fine with me.
Yay, pesto! It's flavor is phenomenal. **sigh** I'm gonna be bustin' out the dental floss tonight! LMAO

@shyvas -- Thank you for your expert opinion & for assuaging my insecurities.

The word is crunchy not gritty.

 

[MadamSarcastra]

The word is crunchy not gritty.

Well, the texture was indeed gritty. And it did not taste "crunchy" in the slightest.

I love ya, babes, but please don't try to choose my words for me. If we're going to start doing that, I'd be forced to say it's not "evo", it's "evoo".... which stands for Extra Virgin Olive Oil. Two Os. LOL

 

[shyvas]

Well, the texture was indeed gritty. And it did not taste "crunchy" in the slightest.

I love ya, babes, but please don't try to choose my words for me. If we're going to start doing that, I'd be forced to say it's not "evo", it's "evoo".... which stands for Extra Virgin Olive Oil. Two Os. LOL

That wasn't my intention. It was only the way that I would have described the texture. I really am not into correcting peoples' spelling or vocabulary.

 

[MadamSarcastra]

That wasn't my intention. It was only the way that I would have described the texture. I really am not into correcting peoples' spelling or vocabulary.

No worries, hon. I can tend be be a tad feisty, as we all know.... LOL

 

[MadamSarcastra]

Just starting to work on gettin' all this crap sliced & chopped.... Luckily, my beloved Zyliss manual food processor is on the case! Man, I love that thing so much! LOL



Think I'll just lightly saute the onion, pepper, & mushroom... pack that up to bring to Jerry's along with a knife, a tomato, an avocado, a baggie of baby spinach, a spread of some sort (probably hummus), and the rosemary-olive oil flatbreads. I'll start the saute again, adding tomato & spinach at the tail end, assemble a sandwich, & top with fresh avocado. It's sooo goood!!

 

[KLS52]

Grape jam!

 

[shyvas]

I've just prepared an aubergine ( the last from the local farm) and seitan bake. I'm going to cook it in the air fryer. I'm also going to have a glass of Cabernet Sauvignon with it. I can't wait.

 

[MadamSarcastra]

Chopped the red onion & red pepper and finely minced the shredded carrot in the Zyliss.... sauteing the carrots first, then pepper & onion.... gotta hand-slice the mushrooms still.... I'll just bring a couple bags of baby kale & spinach to add some of each later tonight when I heat up a portion of this for din-din. I had a sauteed veggie sammich EVERY night last week & didn't get sick of 'em! In fact, I'm very much looking forward to more of the same this week.

And why the frack am I hearing an ice cream truck outside??? It's October!! In Michigan! LMAO

 

[MadamSarcastra]

Tediously removing all the skins from an entire can of garbanzos & placing them in a small baking dish (pie pan).... then gonna drizzle with evoo & toss with seasonings & let 'em bake for about an hour... I'm thinkin' roasted garlic powder, onion powder, cumin, curry, cayenne, Indian paprika, & nooch.

I'll soon have crunchy, spicy roasted chickpeas to snack on! Yay!

 

[MadamSarcastra]

Wow, this is a pain in the a$$. I think next time I'll try blanching the garbanzos, then plunging them in cold water.... Hey, it worked beautifully for raw almonds! LOL

 

[silva]

Tediously removing all the skins from an entire can of garbanzos & placing them in a small baking dish (pie pan).... then gonna drizzle with evoo & toss with seasonings & let 'em bake for about an hour... I'm thinkin' roasted garlic powder, onion powder, cumin, curry, cayenne, Indian paprika, & nooch.

I'll soon have crunchy, spicy roasted chickpeas to snack on! Yay!

Does removing the skins make a big difference? I never thought to do that, and my dry roasted chickpeas do come out kinda either to hard, or kinda chewy.
I tried removing the skins from cooked chickpeas for hummus one time, and it will be the only time. My hummus doesn't need to be all THAT creamy!