Participating member of 2011 Mommytography 365 Project
2011 Mommytography 365 Project Sunday Assignment

Brown Fire

Living in Arizona is so very exciting! We have another wildfire, dubbed the Brown Fire. It began yesterday afternoon (04/13/2014).

I took this yesterday evening, standing just outside my front door looking west.

Brown Wildfire

Brown Wildfire, taken 04/13/2014 early evening.

This morning I walked to the main thoroughfare outside of our subdivision and took this picture (6:45 a.m.).

Brown Wildfire

Brown Wildfire, 04/14/2014, early morning.

And this picture was taken outside my front door about 1:00 p.m.

Brown Wildfire

Brown Wildfire, 04/14/2014, early afternoon.

Here’s the InciWeb link for Brown Fire: InciWeb is a great place to keep updated on the progress of fighting the fire, although for the best information, Facebook is THE place to be!

I haven’t begun packing …. Yet!

New Plant-Based Recipes

I’ve been trying a few new recipes lately and wanted to share two that I really like.

Stir-Fried Shiitake Mushrooms with Tofu and Bok Choy

Serves 4
30 minutes or fewer

Stir-fries are an ideal way to experiment with exotic mushrooms.

• 1 tsp. cornstarch
• 2 Tbs. low-sodium soy sauce
• 2 tsp. minced fresh ginger
• 2 tsp. Thai chile sauce, such as sriracha
• 2 cloves garlic, minced (2 tsp.)
• 1 tsp. sesame oil
• 3 Tbs. canola oil, divided
• 1 14-oz. pkg. extra-firm tofu, drained and cut into bite-sized cubes
• 1 lb. bok choy, cut into 1 ½-inch pieces
• 2 cups sliced fresh shiitake mushrooms

1. Whisk together cornstarch and 1 tsp. water in bowl. Whisk in soy sauce, ginger, chile sauce, garlic, and sesame oil.

2. Heat 1 Tbs. canola oil in large skillet or wok over medium-high heat. Stir-fry tofu 7 minutes, or until golden brown; transfer to plate. Add 1 Tbs. oil to pan. Stir-fry bok choy 4 minutes; transfer to plate.

3. Add remaining 1 Tbs. oil to pan. Stir-fry mushrooms 2 minutes, or until tender. Return tofu and bok choy to pan. Stir in soy sauce mixture, and stir-fry 1 minute, or until hot.

This Stir-Fried Shiitake Mushrooms with Tofu and Bok Choy recipe is from the February 2010 issue of Vegetarian Times. I have used different types of mushrooms each time I made it and it is always yummy. You can eat it as is or serve it over rice. Last night I had it over black rice, another new food for me.

Vegan Parmesan Cheese

• 3/4 cup raw cashews
• 3 Tbsp nutritional yeast
• 3/4 tsp salt
• 1/4 tsp garlic powder


Prepare vegan parmesan cheese by whirling all ingredients together in a food processor or blender until a fine meal or powder is formed. Don’t over-process or it will begin to get clumpy. Set aside. Will keep covered in the fridge for about a month.

This is simply delicious. I have been eating it on everything! Next time I make it, I will back off a bit on the salt, but that is the only change I’d make.

The Vegan Parmesan Cheese was part of the Vegan Zucchini Asparagus Gratin recipe from Minimalist Baker.

A Second Wrapped in Lace Shawl

In February I posted about the Wrapped in Lace shawl I crocheted for Kat’s birthday. She had requested a second one, in Lilac, which I completed in February but never found the time to wash and block. Here’s a picture of the tip of the shawl (before it was blocked) – the beading outlines the border of the shawl.

beading on shawl

Kat’s Lilac Wrapped In Lace Shawl, showing the beading

I was finally able to get it blocked this weekend. Here’s the edging:

Blocked edging with beads

The edging (border) after blocking.

And here I am modeling it.

Lilac Wrapped in Lace Shawl

Wrapped in Lace Shawl crocheted in Lilac

Wrapped in Lace Shawl

Kat’s Lilac Wrapped in Lace Shawl

I was really happy with it and plan to make one for myself later this month.

Here’s a link to the original pattern designed by Kim Miller: Wrapped in Lace Shawl

This was crocheted using KnitPicks Gloss Lace Yarn (Lilac).