Page 78 – “Never doubt that a small group of thoughtful, concerned citizens can change the world. Indeed, it is the only thing that ever has.” Margaret Mead

July 19, 2013

Dealing with Long Term Disappointment

And I do mean LONG TERM. As in: over two years. Close to three.

When we decided to take the plunge and do a bankruptcy a couple of years ago, we did it because we wanted a fresh start. Financially, it worked! We paid off the last of the long term debts, the student loans, and we are 100% debt free. That’s great, yes! But personally, we are still stuck as hell.

We are stuck here in this house that we no longer own. We can’t just stop paying the mortgage because technically the loan was discharged with the bankruptcy. BUT since we kept paying, it didn’t actually go through any sort of foreclosure. If we stop paying, Wells Fargo can toss us out immediately if they choose. We are in a grey area. The reason we kept paying them is because $750 for this place is cheaper than rent would be. And we thought it’d be just for a year or so. HAHA!! It’s tough to live here and not continue fixing the place up, but that’s the way it’s gotta be. I suppose when we eventually do stop paying is when WF will foreclose. Not sure about that. You can’t ask the bank because all they know is that we’re paying on time. That tells you how jacked the system is when you can have BOTH a loan discharge entry AND a paying on time entry on your credit report. ::sigh::

Speaking of credit, Nick’s is coming along nicely. Mine is still in the mud. Meh. It’s hard to raise those numbers without a job on record. I was supposed to start my kitchen training, but that has yet to materialise. I don’t know what to do about it. I am, after all, asking for a favour from R, so I don’t feel right pushing him to start training me. I’ve done all the work he’s asked me to do without pay with the understanding that I’ll get training in exchange for it. I’m frustrated that he’s not coming through for me. I’ve given him several chances to back out and I wish he would back out rather than leave me hanging.

Stalled. Like everything else in my life.

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June 21, 2013May 7, 2017

Angela’s Spicy Ropa Vieja

I adore Ropa Vieja! It’s a braise, my favourite cooking method, and made for cheap cuts of meat. I keep an eye out at the grocery for cheap cuts that are marked down and keep them on hand for dishes just like this! Traditional Ropa Vieja is not spicy, but I was in the mood for a bit more kick. This recipe is medium spicy and very delicious! It’s also low fat and low calorie, too! If you are spice sensitive, then by all means, cut back the various chile powders and dried chiles.

Angela’s Spicy Ropa Vieja **Simple version, less spicy below!

1-1.5# cheap beef (bottom round, flank, brisket, skirt), sliced into 2″ long 1″ wide strips
1 med onion, frenched (halved then sliced)
1 green pepper, sliced
8 cloves garlic, crushed
15 big green olives halved
Splash of olive brine
2 Tbl L&P
1/2 tsp of the following:
oregano, dried
cumin, ground
coriander, ground
mustard powder
ancho chile powder
chipotle powder
chili powder
1 tsp dried cilantro
1 tsp red pepper flakes
a couple of dried pasillas (or ancho or arbol) chiles, stems and seeds removed
1 can fire roasted diced tomatoes (I used garlic ones)
1/2-1 cup chicken (or beef) stock (enough to almost cover if you want it juicy, less if not)
Just a bit of olive oil in the cooker to get everything going
S/P at end to taste

Slow cooker on low for up to 8 hours. Yield is about 5 cups. Serve on rice or with a green veg for low carb.

Livestrong tells me the following nutrition info (for 5 cup yield; does not include rice):
Serving Size: 1 cup
Amount per Serving
Calories 299
Calories from Fat 113.9 (about 38%)
Total Fat 12.66g
Saturated Fat 0.43g
Cholesterol 87.2mg
Sodium 409.11mg
Total Carbohydrate 11.41g
Dietary Fiber 3.32g
Sugars 4.93g
Protein 30.55g

**Simple and less spicy version, same cooking instructions:
1-1.5# cheap beef (bottom round, flank, brisket, skirt), sliced in 2″ long 1″ wide strips
1 med onion, halved then sliced
1 green or red pepper, sliced
8 cloves garlic, crushed
15 big green olives halved
Splash of olive brine
2 Tbl L&P worcestershire sauce
1/2 tsp of the following:
oregano, dried
cumin, ground
coriander, ground
1 tsp dried cilantro
1 can fire roasted diced tomatoes (I used garlic ones)
1/2-1 cup chicken (or beef) stock (enough to almost cover if you want it juicy, less if not)
Just a bit of olive oil in the cooker to get everything going
S/P at end to taste

June 17, 2013

Heroes Con and Vacay

Heroes Con was excellent this year! They expanded the size and changed the dynamic a bit, but it worked for us. Many of the artists that were there were not having good sales – we think because of the faster flow of people. That, and the floor being twice as big was a bit disorienting for many attendees. I dunno, I think it’s just growing pains and everything will get back to normal next year.

Our con roomies, the Burnses were awesome as always (Harley and Sinestro in the pic below). We got to hang out a bit more this year than last and I got to ogle Miracole’s new Fusion! It’s a very very nice car!

We shared our table with the Coffee Bruin and his posse. I got to see Suzann and Dave a couple of times for a change! Yay!! The art auction had REAL auctioneers this year and it was a riot! I’ve never been to a real auction before and it is SO exciting! Good thing I didn’t have a bidding number or I’d own all the things! Ha! All in all, we had a great time and did well at this con. We <3 Heroes Con. Best comic con on the East Coast in my opinion.
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May 24, 2013

Roasted Cauliflower and Kale with Tahini

I looked in my fridge and had half a bag of kale and a head of cauliflower. What to do? To the Google! I came across a recipe for roasted cauliflower and kale salad that I modified to create an incredibly satisfying dinner! And it’s vegan! Weird!

Roasted Cauliflower and Kale with Tahini
One head cauliflower, cut into bite sized pieces
about 4 cups raw kale, stemmed and cut into bite sized pieces
about 1/4 med red onion, sliced very thinly
1/2-3/4 cup toasted pine nuts (toasting makes them taste 100% better!)
1/2-3/4 cup golden raisins (or currants or any dried fruit you like)
Olive oil
S/P
about 1/2 cup tahini
Lemon Juice
Seasoned Rice Wine Vinegar
1 Tbl garlic paste (or 2 cloves garlic, minced/pasted)

Toss the cauliflower with lemon juice, olive oil and S/P and roast in a 400F oven for about 20 minutes or until soft and brown on the edges. While that is roasting, cook kale in a big pan with a bit of water until wilted but still bright green. Drain kale and toss in a large bowl with the raisins and onions. This will partially cook the onions.

Mix tahini, about 2 Tbl lemon juice, 1 Tbl rice wine vinegar, garlic and about 2 Tbl olive oil. Adjust the acids and S/P to your taste. The tahini might sieze up on you, that’s ok, it’ll mix well when it’s on the hot veg. Toss the dressing in with the warm kale. When the cauliflower is done, toss it in with the kale and add the pine nuts. Check to see if your flavours are right and adjust acids and S/P if needed. Serve immediately.

This is a surprisingly satisfying dish! It’s loaded with fibre and vitamins from the kale. Try it!