Bueno, he decidido retomar mi lugar en vasto mundo del fansub. Me animé a traducir algunos dramas al español y abrí un blog donde estaré actualizando el estado de dichos proyectos. ¡Espero que los disfruten tanto como yo!

♥ Geinou Fansub ♥

Really, it’s the holiday season, and why not blow through a dozen eggs and several cups of heavy (double) cream for a drink?

I couldn’t resist posting this, because most commercially prepared eggnogs have funny stuff in them and aren’t very GF friendly.  Here is Martha’s recipe, which has become a family favorite and really doesn’t take that long to make.  I should also mention that we double the recipe, and let others choose if or how much alchohol they want to add in.

My disclaimer is this – I cannot stand eggnog from a carton; it makes me gag.  This eggnog, though, I have to hide it from myself so I don’t drink all of it.  Just once, everyone should taste real eggnog, and the commercial stuff will never be the same…

William Burroughs’ last diary entry [1997] – What is love? Most natural painkiller.  What there is.

Good one.

I’ve been writing again and actually not finding enough time to do it, which is actually a good sign.

Interviewer: What about the rest of us?  What’s going to save the rest of us?
Gibson: Acceptance.

Good one.

None of it is news, absolutely not, but it is always reassuring to feel validated, affirmed.  Gibson said he got the feeling that Burroughs had come to terms with killing his wife in a blackout in Mexico, that, “at the end of his life, he was OK.”

Redemption.

I really thought I was OK today, but I got home, sat down … whacked my head … I am purely fucking enraged on a permanent basis, it seems – seething freaking undercurrents, I’m resentful.  That BLOODY old woman’s disapproval is all it is.  So … let it wash over one, they say.  It ain’t that easy, I have been rather well bloody and truly conditioned.  I emailed two places I would like to work.  I did a gentle and unproductive job-hunt online too.  Any work plus what I’m doing now would be good.

I miss her, I miss her, I MISS her.

We’re making good moves towards involving me more in her life and all of a goddamn sudden the brakes are on from my side and it’s not my motherfucking fault.

I do have loads and loads of faith in the future, for a change, because my lover’s in it.  That should help in the interim and who knows, perhaps it is.  I never know whether I’d be better under different circs, different medication, different whateverthefuck, I’m so horribly used to monitoring my headspace and it’s frustrating as hell.  Conflict feels like a torture chamber.  I never know what’s normal and what’s me being over-sensitive or whatever.

Standard day really, save the eventide.

Went to meet GF (Ex technically) for the first time in about 2 months. We met at the lake just to talk. I gave her the letter I had written about us and about why I had wanted to break up.

I thought it made alot of sense but once she had read it, she still could not comprehend the reasons behind my decision. It was all very strange. We argued a lot.

In the end though, the emotions got so intense that I just had to grab her and hug her… we ended up kissing. I forgot how good I felt around her. We’ll have to see about the future…

I found a recipe for this that involved too many steps for me to remember, so I made it the lazy way. It also works out because this tastes fantastic alongside some pasta with fresh pesto. The way I make this, letting it sit and simmer while we finish the pesto improves the flavor.

All measurements are approximate and come from original recipe– I didn’t measure anything

• Boneless skinless chicken breast halves (1 to 1.5 per person)
• Olive oil
• Garlic, minced (I put a LOT more than the average person… at least 1 TBS, but really it’s to taste)
• 1/4 cup drained sun-dried tomatoes (packed in oil), patted dry. Finely chop half, mince the other half for greater flavor distribution
• 1/2 white onion, minced finely
• 3/4 teaspoon dried hot red pepper flakes or dash of cayenne pepper (optional)
• 1/4 cup dry white wine (one that pairs with highly seasoned or spicy foods)
• 3/4 cup chicken broth
• 1/4 cup heavy cream
• 1/4 cup thinly sliced fresh basil or dollop of un-oiled pesto (optional)
• Parmeggiano Reggiano

Heat oil in a deep skillet and cook minced onions. When they are soft, add chicken and pile with onions. Brown chicken on both sides, but don’t worry about cooking through yet.

Finely mince tomatoes but leave some of the tomatoes rough chopped for appearance/texture.

Add garlic, tomatoes, and red pepper flakes to skillet and sauté, stirring, until garlic is pale golden, about 1 minute. Add wine and boil, stirring and scraping up brown bits, until reduced by half, about 1 minute. Add chicken broth and bring to a boil, covered.

Simmer everything, covered, until just cooked through, 4 to 5 minutes. If you have other food to prepare, keep chicken buried under sauce and on low- it will stay tender if there is enough liquid.

When ready to wrap up, remove cover and reduce liquid. Remove from heat before adding cream.

Slowly (to prevent scalding) stir cream and basil into sauce in skillet and heat through.

Serve sauce over chicken and sprinkle with grated parmeggiano reggiano.

I like easy meals: something simple to toss together when I’ve come home from work hungry. This chicken recipe is one of those things. Enough chatter, where’s dinner?

Marinade/Sauce

1/2 C Balsamic vinegar

1/4 C soy sauce

1 TBS Maple syrup (or Agave Syrup)

1 TBS minced Garlic

Whisk together sauce and pour over chicken.

Marinate the chicken in the sauce while you prepare your salad or other side dish items (we had risotto). Sear both sides of the chicken in a skillet, then add the rest of the sauce to bubble and simmer into a thick sauce.

I would pair this with baked potatoes or basic roasted winter vegetables (squash, carrots and potatoes, maybe some onions?) that will have enough flavor to stand up to the strong, nutty and acidic flavors of the Balsamic sauce.

I have no idea what this is called in English, since I never ate it until I got to the European continent.  However, it has become a kind of comforting staple in our house, and we serve it for breakfast or dinner, depending on our mood.  I like this meal, because it is one that is naturally gluten-free but has as many variations as you can come up with.

For four people, take 1 c of short-grained, round rice, like Arborio or pudding rice, and saute for a minute or two with 1 TBl melted butter or margarine.  In the meantime, boil 1 1/2 c of water.  Add enough boiling water into the pot to just cover the rice and gently simmer until almost completely absorbed.  Stir every few minutes or so and keep the lid on while it cooks.  When that water is absorbed, cover the rice again with hot water (just cover) and repeat the stirring and covering.  At this point, check to make sure that the rice is still chewy.  Top the rice again with milk, and stir and simmer.  Check rice.  If still too chewy, top the rice again with some milk, stir, and simmer.  Continue doing this until the rice is thick and creamy.  The key is to simmer it and slowly add the liquid. 

Add sugar to taste, or you can add in jam, honey, golden syrup, molasses, cinnamon, really, whatever you can think of to sweeten and flavor the rice.  We sometimes just leave an assortment of things on the table for everyone to choose what they want.  Any leftovers can be tucked away in the fridge to be eaten cold, or reheated gently in a few tablespoons of milk.

GF fetched me, I cried most of the way to her place and whacked myself once – but not hard.  She held me, I held her – we both cried.  We had pizza with the kids and it was just very, very cool.  We had lots of time to ourselves too and that was excellent.  Today was great – bit of time with kids, more time together doing quite mundane things.

I miss her.

Came home, wrote 4 articles, spoke to M, ate, watched tv, went to bed, read, spoke to gf on the phone, couldn’t sleep, logged on, spoke to M … want to write tomorrow.

I’m confused about a lot of reactions lately – the old lady, A … but I think I could also be rather/very paranoid.

In other enthralling news … there isn’t any other enthralling news.

{card from m}

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A very productive day.

Got up early and had breakfast in the canteen. Went to Library and finally cracked the T-account system for accounting. Also cracked out a 7 page Self Assessment Test, and handed that in – Good times.

Met up with tutor – that lasted about 3 mins, but at least got it out the way! They really don’t care what you do in uni it seems, or maybe it would be better to say they don’t care how you go about doing things! It’s nice to not have someone telling you what to do all the time.

Began to research internships to apply to this spring.

Felt pretty down about the whole gf thing, and spoke to two homies (B & M) about things. Good long talk.

Listened to some banging Buddha Bar tunes, and made a list of things I really wanted in my life… interesting.

Specifically I wrote/ wanted to:

-          Be a DJ and play cool music

-          Have a girl who likes opera, art and music and respects my passion for business

-          A girl who is a true head turner, is passionate and sexy

-          Work for myself and make my own money.

This got me thinking about what these types of women do with their lives. How can I put myself into environments where these women hang out??

This is another of Miss Maggie’s recipes that I have tweaked for a GF diet.  The muffins are really yummy, and the oatmeal with soured milk lends a texture.  The original recipe is here, but here is what I do.

Combine 1 1/4 c rolled oats/oatmeal with 1 c of milk and 1 TBL of plain white yogurt.  Let sit for 20-30 minutes until the oatmeal absorbs some of the milk.  Beat in 1 egg and 1/2 c (1/3 c if you like muffins less sweet), then beat in 1/4 c oil.  In a separate bowl, combine 1 c GF flour with 1/2 tsp salt, 1/2 tsp baking soda, and 1 tsp baking powder.  Add the flour to the oatmeal mixture and combine thoroughly.

Bake as muffins at 400 F/ 200 C / Gas Mark 6 for about 20 minutes.  Variations include adding raisins, chopped apple and cinnamon, or 1/2 tsp of jam in the middle of each muffin before baking.  These are great as snacks, especially for after school.

I noticed that a lot of things I really like are from two main brands: Glutino and Pamela’s Products.

Both are dedicated to only producing gluten free foods, and  have wide selections.

Glutino has lots of pre-made foods: frozen entrees, crackers, cookies, pretzels, and so much more. There have been only very few things I didn’t love. Most of those were the frozen entees, but I don’t enjoy those much any way. Gluten free or not.

http://www.glutino.com/

Pamela’s has several mixes, and pre-made foods. I have enjoyed all that I have tried. There are lots of different types of cookies that I really like.

http://www.pamelasproducts.com/

Ok, I can’t leave out my first love. Well, when it comes to GF mixes. Nameste. The best brownies I have made are from this company. They also have a waffle and pancack mix that my mom prefers over non-GF waffles.

Most, if not all, of these products com in brown and maroon bags, and contain no wheat, gluten, corn, soy, potato, dairy, casein or nuts.

https://www.namastefoods.com/shopping/storefront/cgi-bin/news.cgi?Category=Home

OK, this is somthing I have been wondering since I started eating GF. So today on my lunch I remembered to look it up. It is quite interesting, I think.

http://sci-toys.com/ingredients/xanthan_gum.html

Xanthan Gum

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Chemical Formula:

Synonyms

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Description

Xanthan gum is a long chain polysacharide composed of the sugars glucose, mannose, and glucuronic acid. The backbone is similar to cellulose, with added sidechains of trisacharides (three sugars in a chain).

A polysacharide is a chain of sugars. Some familiar polysacharides are starch and cellulose.

It is a slimy gel produced by the bacterium Xanthomonas campestris, which causes black rot on cruciferous vegetables such as cauliflower and broccoli. The slime protects the bacterium from viruses, and prevents it from drying out.

Uses

Xanthan gum is used as a thickener in sauces, as an agent in ice cream that prevents ice crystals from forming, and as a fat substitute that adds the “mouth feel” of fat without the calories. It is used in canned pet food to add “cling”.

In pastry fillings, it prevents “weeping” (syneresis) of the water in the filling, protecting the crispness of the crust.

It has a very high viscosity (thickness) even when very little is used.

When mixed with guar gum or locust bean gum, the viscosity is more than when either one is used alone, so less of each can be used.

The backbone of Xanthan gum is similar to cellulose, but the trisacharide side chains of mannose and glucuronic acid make the molecule rigid, and allow it to form a right-handed helix. These features make it interact with itself and with other long chain molecules to form thick mixtures and gels in water.

http://dairyfreecooking.about.com/od/dairyfreeglossary/g/xanthangum.htm

Xanthan Gum is a microbial polysaccharide derived from the bacterium Xanthomonas campestris that is typically found in commercial salad dressings, ice creams and other suspensions or liquid products that require an emulsifier, but it can be bought for home use and is a great way to thicken and stabilize soymilk-based rice milk-based sauces, dairy-free soups and non-dairy ice creams. Produced primarily from cellulose from corn or cabbage, xanthan gum functions similarly to gelatin in recipes with regards to stabilizing suspensions, but it is completely vegan and great for cooking and baking for persons with food allergies and restrictions, especially for those who are omitting dairy, eggs and soy from their diet.

While it may seem expensive at about $10-$12 for 8 ounces, a very small amount goes a long way! To use xanthan gum in your dairy-free recipes, use about 1/8 t. per cup of liquid and combine these in a blender, not by hand, as it will “gum” almost instantly and form clumps if not constantly in motion while it is incorporated into the liquid. For sauces, blending the xanthan gum first with a bit of oil before adding the soymilk or rice milk produces the best taste and texture, as this gives the sauce richness and depth that would normally be achieved by cream, butter or eggs.

I kid you not, this is called clapshot.  Apparently it is a Scottish recipe, similar to neeps and tatties.  It is quite yummy though, and the perfect GF side dish when you’re a bit tired of plain mashed potatoes.

Take equal parts swede/rhutabaga and potatoes (about half a swede and four large potatoes for four people), peel and chop.  Drop the swede in a pot of boiling water and cook for about five minutes before adding in the potatoes.  Cook all until soft and drain.  Mash with butter, milk, salt, pepper, and a good helping of chives.  The mash should look spotted and taste mildly like onion.  Serve as you would mashed potatoes.

Apparently you can use fried onions in place of the chives, and you can also top the clapshot with fried bacon for a yummy change.  Mmmm….

Today I was given four little stone buddhas from sour different sacred places in india.  I felt really avaricious!  Like … woo it’s the whole action figure set, waaait … where’s Hollywood Buddha? Anyway, they also mark a good friendship, so they’re even more special than they would be already.  A good day too – the first in bloody weeks.

Tomorrow I may or may not be visiting my gf’s shrink with her.

It’s raining.  I don’t feel like blogging more today.

What makes Holidays Special? It’s the Traditions we start with friends and family.
Gluten Free Essentials of Cloud County would like to help you start a tradition with your little ones.

We are offering an “Easy Bake Oven” and 4 Gluten Free Essentials Speedy Bake mixes for $40.oo. The Speedy Bake mixes make enough for about 5 batches each, or you can make two little cakes in th Easy Bake Oven and four cupcakes in your regular oven.
What a wonderful way to spend an afternoon with your little ones. They get to measure and mix just like you, learning while playing makes it all good fun.
Ship this package to your grandchild, niece, or god child to say Merry Christmas, and happy baking. We at Gluten Free Essentials want to make the Christmas season a wonderful  time the family can spend together. Time shared as a family will be a treasured memory.

I’ve been missing my lover all day today. It feels like majenta. It is a dark, royal and beatiful feeling. Majestic and shadowy. Unattainable.

My lover fills me. He feeds me the richest flavors. Full of spices, and butter, and textures. I am immobile without him by my side.

I have longed for him for three decades. He takes my breath away and replaces it with sunbeams. He bathes me in honey and gently washes my soul. He takes my hair in his hand and guides me back into a cradle of passionate kisses and an embrace that makes me feel perfectly safe.

I want to be in his arms– feel his body next to mine. To make heat and love and restful sleep together. Hold him against my breasts. I want to kiss his eyelids, stroke his temples, relax him to swim in the moonlight.

How I hope he wants me in the same way. I want to melt with him so that our four quarters become one whole.

It is a love like no other. I am empty as I become more full. I am full of longing for my lover.

As promised, UsWeekly has released a voice message Tiger Woods left for his alleged mistress.

In the voicemail, Tiger tells Jaime:
“Hey, it’s Tiger. I need you to do me a huge favor. Can you please take your name off your phone? My wife went through my phone and may be calling you. So if you can, please take your name off that. Just have it as a number on the voicemail. You got to do this for me. Huge. Quickly. Bye.”
____

Tiger Woods has just released the following statement on his website:

“I have let my family down and I regret those transgressions with all of my heart. I have not been true to my values and the behavior my family deserves. I am not without faults and I am far short of perfect. I am dealing with my behavior and personal failings behind closed doors with my family. Those feelings should be shared by us alone.

Although I am a well-known person and have made my career as a professional athlete, I have been dismayed to realize the full extent of what tabloid scrutiny really means. For the last week, my family and I have been hounded to expose intimate details of our personal lives. The stories in particular that physical violence played any role in the car accident were utterly false and malicious. Elin has always done more to support our family and shown more grace than anyone could possibly expect.

But no matter how intense curiosity about public figures can be, there is an important and deep principle at stake which is the right to some simple, human measure of privacy. I realize there are some who don’t share my view on that. But for me, the virtue of privacy is one that must be protected in matters that are intimate and within one’s own family. Personal sins should not require press releases and problems within a family shouldn’t have to mean public confessions.

Whatever regrets I have about letting my family down have been shared with and felt by us alone. I have given this a lot of reflection and thought and I believe that there is a point at which I must stick to that principle even though it’s difficult.

I will strive to be a better person and the husband and father that my family deserves. For all of those who have supported me over the years, I offer my profound apology.”