Last year I did the Twelve Days of Pudbudder. Since today is already the 15th of the month, I’m a little late to start the Twelve Days for 2013, so I’ll cut it short and just call it A Pudbudder Holiday.
We all embrace this time of the year with good cheer, smiles (mostly) and just a better attitude toward everyone around us. Too bad we can’t preserve this throughout the year. But I am trying! I hope all of my readers are too 🙂
So why am I behind? Well as usual, I am trying to manage too many projects at the same time. That’s pretty easy to do at this time of the year. After a feverish attempt at putting final touches on my long-term Cookbook/Family Memoir project, I’ve once again decided it just won’t make it for Christmas gifts, but on the bright side, I’ve made great progress on it and have learned some new InDesign techniques along the way. The key to my success actually revolves around joining the gym. Yep, you read that correctly.
So here’s my strategy:
- Go to You Tube and research Indesign Tip and Tutorials.
- Throw them into my YouTube Favorites folder
- Head to the gym. Get on the treadmill and plug my iPhone into my headset and tune in to those tutorials while I do my treadmill time.
This has worked great: I’ m staying in shape and learning — all at the same time. Love it!
Although my Cookbook is still not ready for the printer or an ePub file, I’ve made great strides on the design. My next step is to break down my book into several documents and develop a book file so that I can better control the final product. This is a backwards way to approach this, but I know better for the next book layout that I take on. I have great hopes for this project and many more in the future…. Wish me luck!
This may be more information than you want or need to know, but I feel it is important to share so you know why my time has been stressed. And stressed time means simpler meals. So here’s a quick, easy and health recipe to help get you through.
You’ve heard me brag about Quinoa here before. It’s a great source of protein, filling and versatile. You can turn it into a side dish or make it a main meal depending on the ingredients you add to it. Check out my original quinoa post here.
Much like creating style sheets in Word or InDesign where you base a new sheet on an existing one, I’ve carried that method into cooking. I took my original quinoa recipe and blended it with a new one. It fits right into vegetarian/vegan diets too. For a non-vegetarian choice, add shrimp or chicken. Here it is:
Black Bean Quinoa
Cook one cup of Quinoa in rice cooker with ½ tsp sea salt and 1 1/2 cups water. When done, allow quinoa to cool and dry out on a cookie sheet. Meanwhile prepare dressing by whisking together:
1 large clove of garlic, minced
2 tbsp. white wine or plain rice vinegar or combination
¼ cup Extra Virgin Olive Oil (EVOO)
Pour dressing over cooled quinoa and add grape tomatoes, sliced in half and 1 can drained black beans. Add ¼ cup coarsely chopped parsley, reserving some for top as a garnish.
Refrigerate to let flavors blend. Add salt and pepper to taste.
Perfect with a little extra vinegar or fresh-squeezed lime juice at serving time.
Hope you enjoy it and see you for the next post in the Pudbudder Holiday series!
- Quinoa Black Bean Mediterranean Salad a Vegetarian Delight (cjkenvirogreen.com)
- Quinoa Yummies (bemomstrong.wordpress.com)
- Chickpea Quinoa Patties (veggieinspiredjourney.wordpress.com)
- Pomegranate Citrus Quinoa Salad with Cranberry Pomegranate Vinaigrette (diethood.com)