Mix water, salt and flour of your own choice to a thin and sticky dough. Bake in the waffle pan. Serve them hot, preferable with melting margarine.
Imagine a world where animals had rights
The writer of this article hypothesizes about a world where animals had rights. It’s something I try to imagine frequently, but most of the time I just despair. No one else seems to care. But if that day ever came, I for one, wouldn’t be afraid to step back a little. Do we really need the power to destroy the earth just because we can? In fact, isn’t that rather counterproductive? After all, we’re animals too.
Anyone who doesn’t like the idea, consider this: there was a time, not so long ago, when it was considered ridiculous for women and children to have rights. In some parts of the world, only people of European ancestry were considered rational, capable and worthy of ruling the world. In others, Europeans were considered uncivilized.
Today, most people would hesitate to advocate stale old ideas of that kind. Maybe there will come a day when animals get their rights. In my opinion, that won’t be a day too soon.
Amazing
I found this quote in the veganism community on LiveJournal. (I really have to emphasize how friendly and useful this community is. Highly recommended for all veg*ans who know English.)
“Isn’t man an amazing animal? He kills wildlife – birds, kangaroos, deer, all kinds of cats, coyotes, beavers, groundhogs, mice, foxes and dingoes – by the million in order to protect his domestic animals and their feed. Then he kills domestic animals by the billion and eats them. This in turn kills man by the millions, because eating all those animals leads to degenerative – and fatal – health conditions like heart disease, kidney disease, and cancer. So then man tortures and kills millions more animals to look for cures for these diseases. Elsewhere, millions of other human beings are being killed by hunger and malnutrition because food they could eat is being used to fatten domestic animals. Meanwhile, some people are dying of sad laughter at the absurdity of man, who kills so easily and so violently, and once a year, sends out cards praying for Peace on Earth.”
-David Coats, Old MacDonald’s Factory Farm
Conversion table
1 pound (lb) = 16 ounces = 453,6 g
1 ounce (oz) = 28,35 g
1 kg = 2,205 pounds
1 g = 0,035 ounces
3 1/2 ounces = ca 100 g
1 US gallon = 4 liquid quarts = 3,8 litres
1 liquid quarts = 2 liquid pints = 9,5 dl
1 liquid pint = 2 cups = 4,7 dl
1 cup = 16 tablespoons = 2,4 d
1 cup = 8 fluid ounces = 2,4 dl
1 fluid ounce = 29,6 ml
1 tablespoon = 3 teaspoons = 15 ml
1 teaspoon = 5 ml
1 liter = 0,264 gallon = 1,06 quarts
1 ml = 0,034 fluid ounces
Pressure cooker
I have a new ‘toy’ in the kitchen. It’s not very common here in Sweden, I think. Here’s a bit of background for my new purchase: I have a friend in the UK who has been using his cooker for years and he convinced me how great it was. After searching for it online, to begin with I was put off by the high prices. They were far too high to fit into my budget. and one of the reasons I wanted it was to save money.
My friend suggested that he buy the cooker in the UK and send it to me. It worked out fine. The price for the cooker, including transport, was a fourth of what I’d have had to pay for it in Sweden. What’s the reason for that price difference?
I was very excited the first time I unpacked my new cooker from the wrappings. It was shiny and nice in stainless steel, and looked very complicated to use. And sure enough, I failed at my first attempt to use it. I recommend you read the manual before getting started on your culinary experiments.
Now what are the good points of using a cooker like this? I mean apart from how much fun it is to cook when you have a new toy to play with.
1. The cooking times are shortened considerably. Shorter cooking times makes it easier to feel up to making good, well-planned meals. Above all you save energy and that’s a must if we want to save our environment.
2. It’s easier. You put all kinds of vegetables into the same pot. By making that easier it helps me use more of the season’s veggies. This too, saves much energy, in that you don’t need to use as many imported veggies or frozen ones.
3. It’s tastier, because the aroma stays in the veggies. This decreases the need for taste enhancers like cream, margarine, extra salt and so on. Taste is very important and the fact that it helps our environment makes it all the better.
4. The food ends up being healthier because nutrients aren’t drained away with the cooking water. Instead it stays in your food.
5. Your food gets prettier. This may sound like an odd argument, but you actually eat with all your senses. The color of the food and the smell is just as important a part of the experience as the actual taste.
To sum things up: Buy a pressure cooker and save the environment, save time and have even tastier and healthier food.
Red cabbage
1 head of red cabbage
prunes
1 apple
Cut the ingredients into small pieces. Boil in vegetable bouillon until it’s all soft. Add salt and pepper. Serve hot or cold.
Kale/borecole
Remove the thicker stems. Boil the kale/borecole in a thick vegetable bouillon. Chop it and remove what is left of the thicker stems. Stew in a frying pan. Add soy cream, salt and pepper. Serve hot or cold.
Brown cabbage
1 large cabbage
some syrup
salt
pepper
Cut the cabbage into small pieces. Fry lightly. Put on a large oven-proof pan. Pour some vegetable bouillon over it. Roast in the oven for a few minutes. Add syrup, salt and pepper. Serve hot or cold. With or without bechamel sauce.
Finnish Turnip Dish
1 swedish turnip (about 900 g)
10 dl water
1 table spoon bouillon extract
6 dl of soy-,rice-, oat- or sesamy seed milk
1,5 dl polenta (corn-/maize semolina)
0,5 dl maple syrup (molasses/treacle/syrup) or unrefined sugar
1 tea spoon salt
1 table spoon arrow root
Peel and slice the turnip. Boil it in water and bouillon until it is completely done. Remove the bouillon. Run the slices in a food processor or mixer. Put into a bowl and add milk, polenta, maple syrup, salt and arrow root. Pour into a greased dish that is safe for the oven. Bake for 50-60 minutes (200 ° C). Can be prepared ahead of time and frozen.
Chickpea balls
(50-60)
4 dl boiled chick peas
2 dl rice boiled with bouillon
1 onion
1.5 dl scalded, roasted almonds
1 table spoon vegetable oil
1 table spoon finely chopped parsley
1 table spoon arrow root
1 tea spoon chervil
2 ml pepper
margarine for frying
Mix chick peas, rice, onion and almonds. Add oil, arrow root, parsley and spices. Mix well. Roll the mince with wet fingers into small balls. Fry them slowly in a hot frying pan. Roll them around so they will be brown all over. If you like you can turn them over in some bread crumbs before frying. Eat them hot or cold, or freeze them and use later.