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Another Day To Dream About Tomorrow

The days seem to slip away like a silk scarf on a windy day; I try, but I could try harder to accomplish the things that I set out for myself as goals. I suppose a spiritual journey is probably one of the most difficult paths to tread, but to throw in all of the other worldly things I must do it makes it seem impossible. I'm not actually trying to whine, so if this comes out as a complaint I apologize ahead of time.

A beautiful symbol of protection in the elements, the Pentacle.

Anyway, I figured it was time to update myself on my life, to let's say "keep track" of my progress. I promised myself I would make a daily blog (not necessarily here, as I have a few blogspots that are for the less personal aspects of my blogging adventures. Regardless, I am here now talking randomly about nothing because it just feels good to get some words out, to clear out the clutter of the mind. Speaking of clutter, Spring Cleaning grabbed a hold upon me earlier this week and I went through all of my possessions to see which ones I could live without for the coming year; everything else made it to charity for anyone else that might be able to make use of them--my way of giving back.

I'm also working on ways to be more green around my household, see which ones I can effectively brainwash my family into helping me with and making the earth a cleaner and healthier habitat for everyone. I suppose that I could also equate Earth love with Goddess love, as they are essentially one in the same for me. Another thing I am trying to do on a daily basis is exercise and meditate, to keep my body and mind as healthy as possible. So far I have been doing really good with the former and rather poorly with the latter, but it is a matter of working on it and as far as I am concerned any progress is good progress.

Speaking on matters of karma I hope to be doing well, I have not been as judgmental as I previously have been and not to blame my heritage, but coming from a mother with a severe mental imbalance I didn't have a normal childhood--something which made me a fairly quick tempered individual, but alas I must take it in stride and work on being more inwardly and outwardly peaceful.

Brightest Blessings.

Another Three--okay, Four Years Gone...

I was just sitting here at the computer a few days ago, reminiscing about the old days of RPing and Fan-girl madness when I thought to check up on LiveJournal. I didn't even realize this place was still here, but figured that I would check just for kicks. Now that I'm here I realized that I also was moderating a community that I forgot existed. It was a "WTH?" moment that then ended up being more of a expressive *facepalm* as I realized that it had been exactly eight years today that I created my community... EIGHT YEARS?!

Sacré merde! You've got to be kidding me... eight years. It's been over a decade since I first used LiveJournal. I can't believe how fast time passes us by, it's an ever changing present that leaves us wondering where the past ends and the present begins. This is me getting re-invested in my old ways, touching base with my old journal that kept me sane for so many years. Role playing, graphic making, fan-girling and generally just mucking about were at the very center point of my existence for a long time. It's hard to see how much my life has changed.

Lemon Curd Marbled Cheesecake


        1 teaspoon finely grated fresh lemon zest
        1/2 cup fresh lemon juice
        1/2 cup sugar
        3 large eggs
        1/2 stick (1/4 cup) unsalted butter, cut into small pieces

        FOR CRUST
        1 1/3 cups finely ground graham cracker crumbs (5 oz)
        1/3 cup sugar
        3/4 teaspoon salt
        5 tablespoons unsalted butter, melted

        3 (8-oz) packages cream cheese, softened
        1 cup sugar
        3 large eggs
        3/4 cup sour cream
        1 teaspoon vanilla

        Special equipment: a 9 to 9 1/2-inch (24-cm) springform pan
        Accompaniment: blueberries


      MAKE LEMON CURD: Whisk together zest, juice, sugar, and eggs in a 2-quart heavy saucepan. Add butter and cook over moderately low heat, whisking frequently, until curd is thick enough to hold marks of whisk and first bubbles appear on surface, about 6 minutes.

Force lemon curd through a fine-mesh sieve into a wide shallow dish, scraping bottom of sieve, then cover surface with wax paper. Cool completely, stirring occasionally, about 30 minutes.

      MAKE AND BAKE CRUST: Put oven rack in middle position and preheat oven to 350°F. Invert bottom of springform pan (to make it easier to slide cake off bottom), then lock on side. 3Stir together crust ingredients in a bowl, then press onto bottom and 1 inch up side of springform pan. Place springform pan in a shallow baking pan and bake 10 minutes, then cool crust completely in springform pan on a rack.

      MAKE FILLING AND BAKE CHEESECAKE: Reduce oven temperature to 300°F.

Beat together cream cheese and sugar in a bowl with an electric mixer at medium speed until smooth, 1 to 2 minutes. Reduce speed to low and add eggs 1 at a time, beating until incorporated. Beat in sour cream and vanilla until combined.

Pour two thirds of cream cheese filling into crust, then spoon half of lemon curd over filling and swirl curd into filling with a small knife. (Avoid touching crust with knife to prevent crumbs getting into filling.) Repeat with remaining filling and curd.

Bake cheesecake until set 1 1/2 inches from edge but center trembles when pan is gently shaken, about 45 minutes. (Center of cake will appear very loose but will continue to set as it cools.) Transfer springform pan to a rack and immediately run a knife around top edge of cake to loosen. Cool completely, about 2 hours, then chill, uncovered, at least 4 hours. Remove side of springform pan before serving.

• Lemon curd can be made 1 week ahead and chilled, covered.
• Crust (without filling) can be made 1 day ahead and kept, covered, at room temperature.
• Cheesecake can be chilled, loosely covered, up to 2 days. Cheesecake must be completely chilled before covering to prevent condensation on its surface.

Makes 10 servings.

Pumpkin Waffles


        1 large egg -- beaten
        2 egg whites -- beaten
        4 tablespoons of brown sugar
        1 cup of evaporated skim milk
        2 tablespoons of vegetable oil
        1/2 cup of canned pumpkin puree
        2 teaspoons of vanilla
        1 cup of all-purpose flour
        2 teaspoons of baking powder
        1/4 teaspoon of salt
        1 and 1/2 teaspoons of cinnamon
        1/2 teaspoon of nutmeg
        1/4 teaspoon of ginger
        1/4 teaspoon of cloves
        1/2 cup of apples -- finely diced (optional)
        1/4 cup of toasted walnuts (optional)


      1. Beat together egg, egg whites, sugar, milk, oil, pumpkin and vanilla.
      2. Mix dry ingredients.
      3. Add dry mixture to egg mixture (being careful not to over mix).
      4. Fold in apple and nuts. (optional)

(Make waffles in your waffle maker with about 3/4 cup of batter per waffle.)

Pumpkin Pancakes

Yes, I know I update way too fucking much, deal with it. I get excited over any recipe with pumpkin in it, and I need to put these up.


        2 cups all-purpose flour
        3 tablespoons brown sugar
        2 teaspoons baking powder
        1 teaspoon baking soda
        1 teaspoon ground allspice
        1 teaspoon ground cinnamon
        1/2 teaspoon ground ginger
        1/2 teaspoon salt
        1 1/2 cups milk
        1 cup pumpkin puree
        1 egg
        2 tablespoons vegetable oil
        2 tablespoons vinegar


      1. In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt, stir into the pumpkin mixture just enough to combine.
      2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Kristen Bell

Kristen Bell; Unknown PhotoshootCollapse )

Yeah, so Kristen Bell is fucking hot.

Pumpkin Chocolate Chip Cookies


        1 c. pumpkin
        3/4 c. sugar
        1/2 cup vegetable oil
        1 egg
        2 cup flour
        2 teaspoon baking powder
        1 teaspoon cinnamon
        1/2 teaspoon salt
        1 teaspoon baking soda
        1 teaspoon milk
        1 cup chocolate chips
        1 teaspoon vanilla
        Nuts (optional)


      Dissolve baking soda in milk; set aside. In large bowl add pumpkin, sugar, oil, and egg; stir. Add flour, baking powder, cinnamon, salt and baking soda mixture. Mix well. Stir in chocolate chips and vanilla. Spoon onto cookie sheet. Bake at 375 degrees 10 to 12 minutes or until done.

I'll be in heaven when I make those.

In other news, My stepmom is finally leaving for Athens tomorrow, and in my utter boredom I've started making Vmars icons once again.