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1  A Woodlander's Vegetable Pasty in Vegetarian / Vegan by Farnsworth on: June 26, 2011 08:52:33 PM
This is the second post in a series. See this http://freethoseradicals.blogspot.com/2011/05/redwall-inspired-blackberry-apple.html link for an explanation behind these recipes.

A pasty is made up of a filling of meat and/or vegetables, enclosed in a case of pastry. They are a good way to make food more portable, but are also quite delicious as a feature of a sit-down meal. Pasties also are mentioned often in the Redwall books.

From The Outcast of Redwall:

I'd like a beaker of strawberry cordial and a big pastie, a mushroom, potato, and onion one; after that I think I'd go for some hot apple-and-blackberry crumble, with sweet white arrowroot sauce poured all over it.

Vegetable pasties also make frequent appearances at feasts, or in heroes' haversacks when going on quests.

This is what I think a Woodlander's vegetable pasty might be like.



Woodland Vegetable Pasties

c lentils
1 chopped yellow onion
2 minced garlic cloves
2 Tbs olive oil
1 chopped carrot
1 chopped stalk of celery
1 chopped portabella mushroom
tsp salt
2 Tbs water
2 tsp flour or cornstarch
sprig of parsley, minced
sprig of rosemary, minced

Pie dough (can purchase, but I used of thishttp://smittenkitchen.com/2008/11/pie-crust-102-all-butter-really-flaky-pie-dough/recipe, and Deb's recipe and methods are foolproof)
Cook lentils in about cup of water for 25-30 minutes.
Meanwhile, fry the chopped onion and minced garlic in 2 Tbs of olive oil, until the onions are translucent.
Chop the carrot and celery in the meantime. Add these to the frying pan and sautee for 5-10 minutes. Add the chopped mushroom and salt to the pan. Sautee for another five minutes, then turn off the heat.

Combine the lentils and vegetable mix into a bowl. Once the mixture has cooled somewhat, add 2 Tbs water, 2 tsp flour, parsley and rosemary and mix together thoroughly.
Preheat oven to 400 degrees F.
Roll the pie dough into four or six circles, depending on how large you want your pasty. Place the filling on one side of the circle (2-4 Tbs of filling), then fold the dough over the filling, pressing the edges together. Flatten the edges of the pasty with the tines of a fork to seal. Prick the dough several times with fork tines in order to allow steam to escape.

Cook the pasties for 20-25 minutes, the crust should be golden brown.

I had enough dough for four pasties, but enough leftover filling that I probably could have made six. One of these with salad was enough for my dinner.



There are making-of pictures at this link: http://freethoseradicals.blogspot.com/2011/05/woodlanders-vegetable-pasty.html
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2  Redwall-inspired blackberry-apple crumble in Dessert by Farnsworth on: May 17, 2011 10:03:06 PM


Ever since hearing the sad news that Brian Jacques, author of the wonderful children's series Redwall, had passed away, I have been wanting to do a series of commemorative recipes based on his books. Unfortunately, I have been very busy with school, so I am just now getting to it. But I loved these books as a child, and still love them, and wanted to do something in Mr. Jacques' honor, however small.

It seemed like every time someone I knew talked about the Redwall books, they would invariably tell me how hungry the books made them, as they are full of wonderful feast descriptions. So what better way to remember then by making food inspired by the books?

The first recipe I did was blackberry-apple crumble. It is delicious, whether you have read these books or not.

For more pictures and the (longer) story behind this project, see my blog post here: http://freethoseradicals.blogspot.com/2011/05/redwall-inspired-blackberry-apple.html

Blackberry-Apple Crumble
Crumb topping:
c wheat flour
c rolled oats
c brown sugar
1 stick of butter

fruit:
3 chopped apples
12 oz blackberries
2 tsp cornstarch
2 tsp granulated sugar

Toss together the chopped apples, cornstarch, and granulated sugar. Let the mixture sit for 15 minutes. Put apples into a baking dish, and mix in blackberries. (Alternatively, if you don't care if your berries get somewhat squished, mix apples and berries together at the beginning of this step.)

Meanwhile, blend together oats, flour, sugar, and cold butter with a pastry blender until the mixture forms pea-sized crumbs. Chill in the fridge for ~10 minutes.
Spread the topping evenly over the fruit. Bake at 375 for ~45 minutes



This is almost everything you will need.



Crumbles are humble-looking. But tasty.
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3  Re: Lets See Pics of Tattoos You Designed! in Bath and Beauty: Completed Projects by Farnsworth on: April 11, 2011 10:04:44 PM
I have used the idea of tribal wings in many of my projects, but my first use of this exact design was in 2008, on a shirt. I ended up re-using my design enough times that I decided to get them inked.



So, this summer, I finally got it done! I am so happy with my wings Cheesy



This picture cracks me up, my friend (left) and husband (far right) went with me as I got my tattoo done, and my tattoo artist was nice enough to pose with us.


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4  Animal cell model, pic heavy in Polymer Clay: Completed Projects by Farnsworth on: December 27, 2010 04:05:52 PM


I had to make a eukaryotic cell in my Cell Biology class, so I decided to go all out with polymer clay and resin! We also had to read an article and build the findings of the article. So in my case, I read about a protein channel found within the mitochondria, and constructed that.

It was actually a lot of fun combining craftiness with science.

I had some issues at first with how I would make the plasma membrane, but found this lovely oval bowl that was the perfect size and shape.



So I built the membrane onto the bowl.



And then baked it at a low heat so it would be rigid, but still tacky.



I added some vesicles and then baked the polymer clay until it was hardened enough, then sanded out the rough spots.



And I made some organelles! This is a mitochondria.



I wanted to make the organelles look like they were floating in cytosol, so after painting the membrane, I poured a layer of resin in.



This is a close up of the nucleus with chromatin; the beads are supposed to be genes that code for the protein of interest from the paper I read. The green around the blue nucleus is rough and smooth endoplasmic reticulum. The little blue beads are ribosomes.



This is a large view of the channel in the mitochondria, the arrows are showing how products get moved in and out of the mitochondria.

I wanted to fill it with resin, so I taped off the open end and then poured the resin in.



like so!



Here is the completed structure.



Here is the article I based this on, if you like that sort of thing: http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2849464/?tool=pmcentrez

And this is one of the pictures I based my model on: http://millville.sps.edu/allaccess/divisions/science/jdonnelly/Cell%20Page_files/04-05A-AnimalCell-L.jpg

Thanks for looking!
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5  Jareth (from The Labyrinth) costume in Halloween Costumes by Farnsworth on: November 01, 2010 09:07:09 PM
Last year I was trying to dress as a victorian-era Englishman, and I ended up looking like Hours-era Bowie.

So this year, I dressed as David Bowie on purpose-- Jareth from the movie The Labyrinth!



It's more of an "inspired by" costume rather than trying to exactly copy any of the outfits from the movie.

Also, I would have submitted this to this year's contest, but I didn't actually make anything... I already owned most of this (Don't judge me!)

It was fun to try and figure out how to do a mullet without buying a wig, though. Lots of bobby pins.



Trying to brood like a goblin King. Instead I just look tired. This was after the party I went to, so my "mullet" had deflated.

I had a lot of fun wearing this!
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6  Re: Come one come all post your new tattoo IDEAS! in Bath and Beauty: Discussion and Questions by Farnsworth on: August 29, 2010 10:34:31 AM
I actually got my wings tattoo, and am very happy with it!

Inked by Jason at Bad Kitties in Oregon.



I decided to go with brown ink instead of black, and have to say that I am very happy.
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7  Chocolate Guinness Cupcakes! in Dessert by Farnsworth on: August 16, 2010 06:49:44 PM
I made dessert out of beer!! You can use any stout, though, not just Guinness.



Chocolate Guinness Cupcakes

1 cup of stout
2 sticks of butter
3/4 cup of cocoa powder

2 cups flour
1 3/4 cup white sugar
1/2 tablespoon baking soda
1/2 tsp salt

2 eggs
Rounded 1/2 cup of cream cheese

Preheat oven to 350 F.

Melt the butter in a saucepan. Whisk in the cocoa powder, and add stout. Let the mixture cool.

Blend flour, sugar, baking soda, salt together and blend.

In a large bowl, beat eggs and cream cheese together. (an electric mixer would have made this step much easier!) When blended, add the stout/ chocolate mixture to the eggs about a quarter cup at a time, and blend, continuing this step until the eggs are tempered.
Add the flour mixture and stir until well-mixed.

Fill cupcake liners about 2/3 full. Bake about 13-18 minutes. ( I suspect my old oven runs hotter than most, as most cupcake recipes recommend 350 for 22-25 minutes. Experiment with timing).

Yields approx. 18 cupcakes.

I mixed up a quick buttercream icing, which was good, but not amazing, use your favorite icing recipe.

I posted my comments and a link to the recipe this is adapted from on my blog, here: http://freethoseradicals.blogspot.com/2010/08/chocolate-guinness-cupcakes.html
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8  Re: Come one come all post your new tattoo IDEAS! in Bath and Beauty: Discussion and Questions by Farnsworth on: July 21, 2010 12:17:48 PM
I have been toying with the idea of getting this tattooed for several years now, and I am finally going to do it this summer Cheesy



A slightly tweaked dry-erase drawing of it:


I do have some questions though. This will be my first tattoo, and it will have approximately the same placement as on the shirt; is it completely stupid to get a tattoo this big on what I hear is a very painful location when I have never had a tattoo before? I think I have a pretty high pain tolerance, but I don't know.

I have also been toying with the idea of doing the wings either indigo or dark brown instead of black, but I'm not sure. I think it would be cool because it might look more natural, but the nice thing about black is that it will go with everything, is classic, and I won't have to fuss about what shade of black I'd want, unlike blue or brown.

Any opinions are appreciated!
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9  marzipan cake! in Dessert by Farnsworth on: May 25, 2010 02:09:35 PM
I love almonds, so it stands to reason that I also love marzipan. So, I made cake with it!



The recipe for the cake is here http://smittenkitchen.com/2008/04/almond-cake-with-strawberry-rhubarb-compote/.

Plain cake!


But I sort of winged my own fruit compote, so here is what I did:

Cut up 3-4 strawberries (frozen works too)

Combine in a saucepan with 1/3 cup of blueberries (I used frozen) and 1/3 cup of peaches (frozen).

Heat over medium, stirring, and add a dash of ginger, a tablespoon of sugar, and a tablespoon of honey. Heat for 10-15 minutes until the mixture is thickened slightly, then mash until smooth (ish)

Pour over cake and enjoy!

For more photos and commentary, check out the original post on my blog! http://freethoseradicals.blogspot.com/2010/05/almond-cake-and-fruit-compote.html
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10  Mostly-vegan rice pudding with mango puree in Dessert by Farnsworth on: May 02, 2010 08:10:31 PM
I say "mostly-vegan" because it would have been vegan if I'd had another can of coconut milk in the house.



What better way to spend the last day before summer classes than cooking while singing along to Iron Maiden? If you said "nothing" then congrats, you're probably as nerdy as myself.

For the pudding itself, you need the following:
1/3 cup white rice
1 can (14 oz) of coconut milk
1 cup of cow milk (I used 1%)

*note that you can make this vegan/dairy free by just using 1 and 1/2 cans of coconut milk*

a pinch of salt
1 cinnamon stick (optional)
2-3 tablespoons sugar (I used brown)
1 tsp vanilla extract
1/4 tsp ground cinnamon

Once again, in photo form!



Start by adding the salt and the milk (both kinds) to the rice in a saucepan. Heat over medium-high. Stir frequently until the mixture boils, at this point adding the cinnamon stick. After it reaches boiling, turn down low, putting a lid on the saucepan.

Stir often until rice becomes tender, about 25 minutes. Remove the cinnamon stick, and then add the sugar, vanilla, and cinnamon. At this point, turn off the burner and let the pudding sit at least ten minutes. This will allow it to thicken.


For the mango puree:

1 mango, cut into small pieces
2 tablespoons granulated sugar
some water
small splash of lemon juice (optional)

Put the chopped mango in a small saucepan and cover the pieces about halfway with water. Add the sugar and lemon juice, and boil for 5-7 minutes over high heat. When the water's volume has been reduced by about half, mash the fruit pieces with a potato masher. Alternatively, it could be blended smooth with an immersion blender.

There are more photos and details here: http://freethoseradicals.blogspot.com/2010/05/mostly-vegan-rice-pudding-with-mango.html
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