Dinning Alone

February 9th, 2007, 05:54 PM

Finally decided I need to see a psychologist to deal with work stress, grief from bro passing on 4 years ago and my own heart attack at 43. Been playing phone tag with 3 psychologists offices who will not schedule an appointment and say they will have a doc call me. Been 3 days now. 1 left a message at home when they had my work number as well. What do i need to do climb on their rooftops and threaten to bl00dy jump. F@#$

No wories, not going to just adds to stress levels.

February 9th, 2007, 06:03 PM

I dont know if you get it but I send quiet energy to you every night. Let it help, Please.

February 9th, 2007, 06:41 PM

Maybe that's why I decided to call em. Thank you and returned 3 fold.

February 9th, 2007, 06:47 PM

February 9th, 2007, 10:36 PM

Hey you........Do you know your Loved? Just wanna make sure.

February 10th, 2007, 01:04 AM

Its 2am I havent eaten OR had meds lol Im not taking a sleeping pill I'll never get up. Im actually hungry but its late......grrrrrr decitions.

February 10th, 2007, 01:05 AM

I'm of to get something eat I think. Chicken If I got any. Se ya.

February 10th, 2007, 01:08 AM

Night Love.

February 10th, 2007, 02:24 AM

I started two crocks of venus de milo soup and im gonna have a grapefruit. The smudge smells so good......I make my own blend of local redcedar, sweetgrass, dessert sage (my friend in cali keeps me in supply) and virginian tabacco. It smells heavenly and reminds me of past lives in tipi's

February 10th, 2007, 04:19 PM

"Let the waters settle
you will see stars and moon
mirrored in your Being."

-- Rumi


I made two crocks of venus de milo soup. I bet theres enough here for all of CanCon LOL I'll freeze some. But the housee smells of soup and smudge and candles. Its a peaceful Saturday and Ive got company coming later. I got to clean house lol

February 10th, 2007, 08:48 PM

*behaving* for a change

February 11th, 2007, 05:45 AM

PRAISE THE GODDESS AND THE GODS!!!!!!
My soulmate soon will beat the odds!

His heart did fail but not his soul.
Babysteps will bring him back to me whole!

My thanks to Fae and my Love to Pan,
Your blessings on thisbrilliant man.

My unending faith in you I give,
His undying will to live.

A smile I bear, a tear I weep,
My heart is your my soul to keep.



My friend that had the stoke is making progress Ive been told Its a long road but he's making the long road back with babystep!

February 11th, 2007, 07:41 AM

This easy-to-make pudding is popular all over India but made especially well by the Parsis, Mangaloreans (both from Western India) and the Anglo-Indians. It can be steamed in a pressure cooker or baked in the oven.
INGREDIENTS:

• 4 cups full cream milk (approx 1 liter)
• 7 eggs
• 1 cup sugar
• 1/2 tsp nutmeg powder
• 1 tsp vanilla essence

PREPARATION:

• Prepare a mould/ pudding cups/ ramekin cups for the custard by greasing very lightly with butter.
• Heat 1/2 cup of sugar with 1 tsp of water in a pan till it melts and turns golden brown. Pour this caramelised sugar into the pudding mould/ pudding cups/ ramekin cups and swirl to coat the sides of the mould.
• Keep aside to cool.
• If baking, preheat your oven now to 350 F/ 180 C/ Gas Mark 4.
• Mix the eggs and remaining sugar together in a large bowl and blend till all the sugar has dissolved. Now add the milk, vanilla essence and nutmeg and blend again.
• Pour this mixture into the mould/ pudding cups/ ramekin cups you are using, to fill them 3/4 of the way to the top.
• If baking: Place the mould/ pudding cups/ ramekin cups in a large, deep baking pan. Pour hot water into the baking pan till it is about 1" below the rim of the moulds.
• If steaming in a pressure cooker: It is advisable to use one mould in this case. Place the mould in the pressure cooker - elevate the mould with a pressure cooker ring (or overturned flat-bottomed metal bowl). Pour water very carefully into the pressure cooker till it is about 2" below the rim of the mould.
• If baking in an oven: Cook for about 45 minutes or till the custard is firm. Test by inserting a toothpick in the center. If it comes out clean the pudding is done.
• If steaming in a pressure cooker: Cook for half an hour and then check for doneness as above.
• When cooked, cool the pudding and then chill in the refrigerator for an hour or two.
• To serve, place a plate over the mould/ pudding cup/ ramekin cup, hold firmly in place and turn over gently. The pudding will turn over onto the plate, caramel side up! Pour some of the remaining caramel (if any) over the pudding and serve.

February 11th, 2007, 07:50 AM

can't think of one special occasion in India at which this laddoo is not on the menu! It gets its very cute name from the Hindi word for drops or droplets - Boond. Another name for it is Motichoor Laddoo (Moti means bead or pearl in Hindi). Read the recipe and you'll see why! Once you're through reading, make some Boondi Ke Laddoo, you WILL NOT regret it!INGREDIENTS:

• 1/2 kg bengal gram flour
• Enough milk to make a thick batter (use full cream milk)
• 1/4 tsp baking powder
• 4 cups water
• 1/2 kg sugar
• 1 1/2 tsps cardamom powder (made from green cardamoms)
• 10 strands saffron (optional but highly recommended)
• 3/4 cup finely chopped dried fruits - cashews, almonds, pistachios
• 6 tbsps milk
• Ghee (recipe below) for deep frying (you could use vegetable/ canola/ sunflower oil but ghee gives tastier results)
• Special equipment: A very fine metal sieve

PREPARATION:

• Heat your oven for 10 minutes at 150 C/ 300 F/ Gas Mark 2 and then turn off. Keep the oven shut to contain heat.
• While the oven is heating, put the 4 cups of water and the sugar in a deep pan and boil.
• As it boils scum will rise to the top. Skim this off with a metal sieve. The sugar syrup must be boiled till it reaches a one-thread consistency. To see how this is done, take a look at Making Sugar Syrup For Indian Desserts.
• Once the syrup has reached the one-thread consistency, remove from the fire immediately, add the cardamom powder, stir and place the pan in the previously heated oven to keep the syrup warm.
• Now put the bengal gram flour and baking powder in a large bowl and mix well.
• Add a little milk at a time till you get a thick batter. Whisk to ensure all lumps are removed and the batter is very smooth.
• Now heat the ghee on a medium flame till hot. Reduce flame a little.
• Hold the sieve about 4 inches above the hot ghee and fill a ladle with the batter. Pour the batter into the sieve. Now use another spoon to gently press the batter through the sieve and into the ghee. It will fall like tiny drops/ beads - Boondi - into the oil! This is what gives the Laddoos their name! Press through all the batter you had put into the sieve like this.
• Now fry the Boondi till they are a very pale golden colour. When done, drain, remove and put into a separate bowl. The fried Boondi should be cooked but not crispy.
• Repeat till all the batter is used up.
• Once all your Boondi is ready, coarsely crush about 1/4 of it with a fork. Add the finely chopped dried fruits, pour the warm syrup over all the Boondi and keep aside for 10 minutes. The Boondi will soak up the sugar syrup and soften.
• While this is happening warm the 6 tbsps of milk very slightly and then soak the saffron strands in it.
• After the Boondi has sat in the syrup for 10 minutes, pour this saffron milk (remove strands before pouring) over it. Mix well.
• Now grease your hands lightly with some ghee and start forming the syrup-soaked Boondi into walnut-sized (or slightly larger) balls (Laddoo in Hindi). Press gently but firmly to bind the Laddoos together. Arrange as you go, on a lightly greased platter .
• Allow the Laddoos to cool to room temperature before serving.
• Boondi Laddoos can be made ahead of time and stored in a cool, dry place in an airtight container for about a week.

February 11th, 2007, 07:51 AM

That sounds absolutely sinful! Thank You Vin

February 11th, 2007, 07:53 AM

selfactivated That sounds absolutely sinful! Thank You Vin




when you say it sound sinful in this regard that means you dont liked it or what , not understood ????

February 11th, 2007, 07:55 AM


It means VERY yummy! Its a saying.

February 11th, 2007, 07:58 AM

Ingredients:1/3 cup coarsely powdered almonds & pistachios
2 tbsp. melon seeds (charmagaz)
2 tbsp. poppy seeds (khus khus)
1/4 tsp. cardamom (elaichi) powder
1/2 cup sugar
Oil to grease
Method:

2. In a heavy bottomed pan, add the sugar and melt it over gentle heat, stirring continuously till the sugar is light brown in color (caramelized).
3. Remove from the fire, add the rest of the ingredients and mix well.
4. Pour this mixture onto a greased marble or stone surface.
5. Using a large greased rolling pin, roll out the praline as thinly as you can.
6. While it is still warm, cut into triangles. Allow it to cool completely.
7. Store in an air-tight container.
   Serves: 4
   Preparation time: 20-25 minutes