Entries from March 2010

Prepping for Everest: Urban Trekking

March 26, 2010

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b.
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c.
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d.
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a.
One of the things I’m going to do to prep for the Everest Base Camp trek is to walk to work a couple times a week. It’s just a little over 3 miles and will be a great way to engage my walking muscles (which seem to be a little different than running) and break in my hiking boots.

b.
I love these WPA stamps in concrete.

c.
Hi, dad! (that’s his office building)

d.
On my “urban trek” I walked through 3 parks, two historical neighborhoods, a little bit of the ghetto, the first place my sister lived when she moved to OKC, lots of churches, lots of historical mansions, the bombing memorial, downtown and finally to my destination in Bricktown.

My New Fantasy House

March 26, 2010

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Jeremy and I have decided to stay in our current home forever. That is until we can afford build our dream home in the country, live off the grid and have a goat or two.

However, this house is a few blocks from ours and if it ever comes on the market I will be very tempted to buy it. I’m pretty sure it’s tiny but it’s right on a park and has stairs that lead to the roof!

Chicken Eggs

March 25, 2010

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Today I’ve been daydreaming about getting a few chickens that would give me delicious eggs, whenever they please.

There’s even a group on Facebook working hard to make city chickens legal.

Photos by Liz Fabry, who now has a fabulous Flickr account.

Contemplation with Boots

March 25, 2010

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Mister Boots is going through a sweet phase. He can’t get enough of his morning lovely time with Jeremy and lately he’s all about burrowing under blankets. Yesterday I was wearing a hoodie-scarf and when Boots noticed it he insisted on getting cozy under it with me while meditating on a squirrel in the front yard.

Tofu and Chick Pea Curry

March 24, 2010

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Now that I’ve mastered my red curry recipe (the trick is to add peanut butter) I’ve moved on to a masaman curry recipe. Eventually, I want to get into experimenting with Indian recipes.

Oh – and I’ve figured out how to get my brown rice JUST right (without a rice cooker).

Masaman Chick Pea Curry
1 small can of masaman curry paste
1 14oz. can of coconut milk
1 red pepper
1 large onion
1 block of extra firm tofu
2 c chick peas
Olive oil

Heat olive oil in a pan until a drop of water sizzles and threatens to burn your eye out. Slice your tofu block into 1/2″ slices – then cut those into strips. Fry in pan until browned (it took me about 5-6 minutes on each side).

Meanwhile slice your onion and red pepper. Remove tofu and add entire can of curry to the pan (just use the leftover oil from the tofu). Sautee alone until fragrant. Add onion and red pepper. After a few minutes add your chick peas. Then add your coconut milk and tofu. Stir it all together and allow to simmer for about 10 minutes so all your flavor is absorbed into the veggies and tofu.

Serve over brown rice.

I’m now cooking my brown rice with 2c rice, 3c water, 1 tbs butter. Bring to boil, cover with a lid with just a small crack to let a little steam out, simmer for 50 minutes. It comes out perfect.

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