Monthly Archives: January 2012

GIVEAWAY: Update On The Kindle Touch…I Mean Fire Giveaway

GIVEAWAY: Update On The Kindle Touch…I Mean Fire Giveaway.

via GIVEAWAY: Update On The Kindle Touch…I Mean Fire Giveaway.

The Pure Textuality blog is trying to reach 500 subscribers by February 14, 2012.

Here’s a chance to win a Kindle Fire, if you subscribe to Pure Textuality by February 14, 2012, you are automatically entered for this great giveaway.

And that’s not all (from the P.T. website):

If we hit 500 subscribers by Valentine’s Day (2/14/12), then I will also include a Kindle copy of Anne Rice’s new book The Wolf Gift (release date 2/14/12). I am already reading it and trust me, YOU WANT THIS BOOK.

Come on, what’s to lose?

You never know!

REVIEW by @BunnyBethA: Grave Peril by Jim Butcher « Pure Textuality

REVIEW by @BunnyBethA: Grave Peril by Jim Butcher « Pure Textuality.

I have a new review up at Pure Textuality!

Things are really busy right now, in a very good way!

The wild weather week

What a week in Seattle!

First we got snow, then freezing rain! I stayed home Thursday because the sidewalks and streets were a sheet of ice! And it’s been bitter cold.

I’ve been lucky because my power has not gone out; hundreds of thousands of Seattle area residents have been without power for days.

We don’t get a lot of snow in this area (we deal in rain, mostly :). Seattle has around two dozen snow plows, but the main roads were kept clear. The schools were closed most of last week.

Today, Sunday, we have some slush left, but the temperature is going up and we just have rain and wind!

Today, I’m off to buy tomatoes and 21 grain bread, clean house, and finish a book so I can write a review for Pure Textuality.

And tonight, I’m going to watch two of my favorite t.v. programs, Once Upon a Time and Downtown Abbey!

More pictures of our snow:

The adventures of a wannabe vegan

Day 16 of eating vegan (mostly, I’ve had a few lapses) and feeling excellent.

My blood sugars are beautiful, I have more energy, and I’m sleeping lots better.

Vegan cooking is new to me, though, and it’s been a challenge.

Let’s talk about tofu for a moment.

I know, I’m a party animal.

Anywho, I yesterday I attempted to dry-fry some tofu.

I had an excellent recipe. This recipe calls for the cook to press out some of the tofu’s excess moisture, but leave some in so that when frying the tofu in a cast iron pan, the moisture left in the tofu helps it fry.

Well, my attempt was a disaster, because I tried to fry on too high a heat (I have an electric stove in this apartment and I haven’t quite mastered the controls yet).

I didn’t take a picture of the results. Trust me, you don’t want to see the results. Total yuck.

So I decided not to try dry-fry tofu until I’ve mastered an easier method of cooking tofu–baking!

This morning I headed down to QFC and bought another block of organic tofu.

Using my son’s method, I pressed the moisture out of tofu, using paper towels, and weighing the tofu down for 15-30 minutes. Then I poured a sauce of soy sauce and garlic powder on the tofu, pressed a bit more liquid out, cubed it, and baked the tofu at 350 degrees for twenty minutes.

And here is the result:

And it’s delicious!

I’ve also had good luck with some other vegan recipes: Mushroom Barley soup, lentil soup, and Dreena’s apple swirl loaf. I liked Dreena’s recipe so much I bought her book The Everyday Vegan. Dreena also has a blog!

I feel like I’m learning how to cook all over again.

So far I’m not missing meat and dairy (well, I do hanker for some Swiss cheese every so often), but I feel terrific (except for a bit o’ gas every so often, all of the veggies and fiber :).

Tonight I’m going to have a tofu and veggie stir fry with brown rice.


Seattle snow

I wore my snow boots this morning, first time in 14 months!

RANDOMS: Welcome To Our New Blogger Beth (@bunnybetha)

RANDOMS: Welcome To Our New Blogger Beth (@bunnybetha).

via RANDOMS: Welcome To Our New Blogger Beth (@bunnybetha).

Okay, let’s try this again!

I’m home with a sore throat today, which is a good excuse (I’m using it anyway), because this is the third time I’ve tried to use the “press this” feature from Jena’s blog Pure Textuality.

I’m going to be sharing some of my favorite books with Jena’s readers, and I’m excited to get started; I hope to have a review ready to go sometime this weekend.

Okay, I’m going to try this again; third time’s a go!

Danny Thomas 100th birthday

Was yesterday, and I’ve been feeling nostalgic since learning this.

I grew up watching The Danny Thomas show.

On black and white television.

There was no internet, no cell phones or Kindle readers, just television and radio.


Me? A Vegan?

So it’s been a rough winter for me.

I got a sinus infection in November that was a real pip to get rid of, and kept me feeling crummy for over a month.

Worse, the infection threw my blood sugars out of whack, not a good thing for me. And I’ve had problems keeping my blood sugars under control since (the holidays did not help, feeling too worn out to exercise, etc., you get my drift here I hope).

So with my blood sugars being high, I’ve been cranky (even more so than usual), tired, and hungry all the time.

My son Jay is eating vegan these days, so I’ve been exposed to information about being vegan, foods, etc.

I tried some vegan recipes, bought Dr. Neal Barnard’s Program for Reversing Diabetes, and then started cutting out all meat and dairy products out of my diet.

For real.

And some amazing things happened, within a few days. My blood sugars dropped 20 points in a few days, my energy level peaked (I’m now coming home from work and exercising, completing household tasks), my appetite is under control, and I’m sleeping better.

I also have this marvelous feeling of lightness. Have you ever eaten a heavy meal and felt like there was a lead weight in your stomach? It feels like I’ve had a lead weight surgically removed.

This way of eating is not without its challenges–I’m not a great fan of many legumes–but it’s possible to hide beans in recipes, and I’m eating tofu, drinking soy milk, etc.

This week I’ve thrown away, with great ceremony, the eggs and cheese that were in my refrigerator. I’m not sure what to do with the meat and other frozen foods I’ve got stored. The refrigerator is stocked with veggies, tofu, and rye bread. My cupboards are getting stocked with oats, and wheat flours.

The best thing is that I feel satisfied, at least so far, with this way of eating. My hunger is much easier to control, and the feeling of being full is comfortable, not stuffed to the Magilacooties.

My tummy was a bit upset one night (all the fiber), and my taste buds are asking me what the heck is up–soy milk and tofu have very different textures from meat and dairy products. Dr. Barnard’s book cautions that it takes about three weeks to adjust to the new foods.

So that’s what I’ve been up to, besides work and the usual stuff. I’m making a mushroom barley soup for dinner (pictured below), and will add a salad and maybe a slice of rye bread to round out my meal.

I will probably be passing on some vegan recipes, from time to time, and keeping you updated with gut-wrenching detail!

“Flash and Bones” Review

Flash and Bones (Temperance Brennan, #14)Flash and Bones by Kathy Reichs
My rating: 2 of 5 stars

I’ve been spoiled by the “Bones” series, the characters at The Jeffersonian, the witty dialogue, and the magic between Tempe and Seeley Booth.

This book was okay, but Reichs has an annoying habit (at least to me) of ending her chapters with a sentence or two that attempts to be a cliff hanger. I prefer more subtle attempts to keep me reading.

And Tempe seems to be stuck in her life, not really happy, way too focused on work, etc. In the television series “Bones,” Tempe’s relationship with Booth forces Tempe to look at her life in a new way, take chances. And she’s got good friendships with the people she works with; the book Tempe really has no friends.

I do not plan to read another book in this series, at least not right now. I’ll focus on watching the characters develop on the television series (as long as the quality stays good).

View all my reviews