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Busy busy day! - Jasmine Becket-Griffith — LiveJournal [entries|archive|friends|userinfo]
Jasmine Becket-Griffith

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Busy busy day! [Jun. 18th, 2005|06:09 pm]
Jasmine Becket-Griffith
We got some orders out today and my stuff for the INATS booth (the International New Age Trade Show) all finished up - whew! I'm not going to the show myself, just sending in to a booth. That on top of the regular orders today though was quite a lot of work (especially for Matt!).

Aunt Hilda & Uncle Bill went to their friend's wedding today, and Amber, Chris, Matt & I made the trek out to Whole Foods to stock up. Man we bought a bunch of stuff - Quorn tenders, several Quorn roasts, several boxes of Veat, a bunch of assorted Tofurky products, several cheeses, unusual lambics and ales, stuff to bake bread, veggie potstickers, vegetarian-chicken Taquitos, spanakopitas, veggie Chinese dumplings, veggie Samosas, a bunch of Indian cooking supplies, fresh herbs, couscous, spaghetti-Ohs with vegetarian meatballs, other frozen soy "meat"balls, flavoured tofus, asian-pear infused Sake, and I forget what all else! Our house is full of food! It was kind of neat - I didn't need to buy produce since the Orlando Organics delivery has already filled my produce drawers.

Anybody have a suggestion on how to cook/prepare/eat "red chard"? I'm not very familiar with it and I got some in my produce delivery!

Ah, and now we're back home and I have so much work to do! I'm going to be working on the big commissioned portrait with all of the pretty animals tonight - you can peek in on me HERE! I'm done with all of the animals and now I'm working on the faeries and the background elements. I might even finish tonight if I am extra diligent, or at least tomorrow night =)

All righty - off to work!
linkReply

Comments:
From: crystalkoenig
2005-06-18 10:48 pm (UTC)
Red chard is excellent when sauteed with a bit of olive oil and garlic.
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[User Picture]From: jasminetoad
2005-06-19 02:20 pm (UTC)
Ah! Thank you! That sounds easy, and tasty.
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[User Picture]From: jasminetoad
2005-06-19 02:25 pm (UTC)
Thank you Jodi!

Oh, I love Gnocchi - that sounds really good!
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[User Picture]From: _boxinghelena
2005-06-19 12:30 am (UTC)
So cute so far. The dog, so adorable.
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[User Picture]From: jasminetoad
2005-06-19 02:25 pm (UTC)
>^__^< Thank you!!!
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From: jaspur
2005-06-19 12:39 am (UTC)
asian-pear infused Sake sounds amazing...I'll have to try it:)
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[User Picture]From: jasminetoad
2005-06-19 02:25 pm (UTC)
I don't like regular Sake much, but my sister suggested I try the fruit infused type - so that sounds tasty!
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From: auburnsiren
2005-06-19 12:40 am (UTC)
Can I have dinner at your house? I want some indian food but I don't want to actually go get it. :-)

Yep, I agree, sautee it in olive oil and garlic. Although I find canola sautees a little better. Or use sesame for some decadence.
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[User Picture]From: jasminetoad
2005-06-19 02:27 pm (UTC)
I used to go to Indian restaurants so much it was getting expensive, lol, so about a year ago I decided to try to learn to cook it myself, hehe. It's fun!
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From: (Anonymous)
2005-06-19 01:11 am (UTC)
Hi Jasmine. The painting thus far is beautiful. The animals are gorgeous. It's fun watching you paint! As for an answer to your specific veggie question...Red Swiss Chard is VERY good simply sauteed with olive oil or butter in a large fry pan, with fresh garlic cloves and some salt/pepper. Of course, first you should chop it up so that it "wilts" faster and won't be a pain in the butt to try and stir in the pan. You can even use it in quiche (instead of spinach or broccoli). I really love it, and I hadn't even tried it myself until this year. Hope the info helps some. Wish I had a Whole Foods or organic produce delivery in my area - I'm so jealous. :) Theresa
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[User Picture]From: jasminetoad
2005-06-19 02:27 pm (UTC)
Thank you so much!

That sounds really good too!!!
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[User Picture]From: kimbearlys
2005-06-19 01:25 am (UTC)

wow

This painting is beautiful! Love it!!!!!
Did the book get there yet? Just curious.
Hugs,
Kimbearly
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[User Picture]From: jasminetoad
2005-06-19 02:28 pm (UTC)

Re: wow

Thank you Kim! Nope - I haven't yet - did you send it to my PO Box?
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[User Picture]From: kellamaste
2005-06-19 02:09 am (UTC)
ooo, The vegetarian potstickers from Whole Foods are soooo delicious!

If the store wasn't already closed, I might be tempted to run over and get some! ;)
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[User Picture]From: jasminetoad
2005-06-19 02:28 pm (UTC)
Aren't they the best? I love them so much!!!!
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From: (Anonymous)
2005-06-19 04:33 am (UTC)

amazing

I watched you work all night :} I feel like I am painting myself as its just what I wanted! I think its amazing that you took the vision and brought it to life. Looks nearly finished! there aren't many things you can buy with money that are truly satisfying but I think this is one.
Lorraine
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[User Picture]From: jasminetoad
2005-06-19 02:29 pm (UTC)

Re: amazing

Thank you so much Lorraine!!! It's kind of neat that you get to watch me while I work, hehe!!!

It's coming along wonderfully - I will be finished today and will scan it in to email you!
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[User Picture]From: alexsandrea
2005-06-19 09:19 am (UTC)

hi

hi im a vege to but you no that if you eat to much quorn there is a higher chance of stomach cancer and then what would we do lol =)
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[User Picture]From: jasminetoad
2005-06-19 02:17 pm (UTC)

Re: hi

Actually, that's not quite right - an urban legend in a way that started with a poorly worded email a long time ago. Quorn can cause stomach upset in people who have sensitivity to fungus/mycoproteins in general (just like any kind of mushroom based product - some people have allergic reactions to Quorn). Quorn can actually help prevent most cancers, particularly breast cancer.
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[User Picture]From: neva_ivan
2005-06-19 03:20 pm (UTC)
Oooh, sorry, I've been off-line carting lumber.

Red chard.

Wash your chard carefully and remove the toughest portion of the stem. Chop it bite-sized, or if your mouth is small, a little bigger (it shrinks when cooked).

Set aside.

Then crush some fresh garlic--one clove will do for a small amount of chard, but increase to 2-3 for ginormic chard. Chop up some onion--about 1/2 a small onion or equal to about 1/4 cup once chopped and set loosely in the measuring cup. Saute the onion in a little olive oil until it starts to get clear, yellowy, and melty. Add the garlic and continue to saute on low. Within about a minute add a cube of veggie bullion and then slowly add water (just a smidge of water, enough that you kind of have a gritty paste) and smash up the bullion with a wooden spoon, then slowly add your chard and stir it into this mixture. The chard should release enough moisture to fully disolve the bullion, but if not you can add a few spoonfuls of water.

Then you can cook it to your taste--I like it quite crisp, so just about 2-3 minutes in the pan, but my parents like it soft, and so for them I cook it longer.

The portrait is so awesome!! I peeked at it the other day too. You are so good with animals, I think you really capture their personanilities!
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[User Picture]From: jasminetoad
2005-06-19 08:41 pm (UTC)
Thank you Neva!

I think that sounds like a great way to cook it! I'll try it asap!!!

I've been using this stuff made by Superior Taste called "Better than Boullion" Vegetable Base. It comes in a jar and is a paste-like consistency. It's vegan (but does contain yeast) and it's amazing stuff. It blows away any boullion cubes I've ever come across - I stick it in everything! It's a little pricier than regular cubes or powder, but it lasts forever and is very concentrated. I might try it with my kale!
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[User Picture]From: caitygrl96
2005-06-19 05:51 pm (UTC)
I use this site alot for recipes. I pulled up a search with red chard... see if any of those strike you...http://search.allrecipes.com/recipe/quick.asp?q1=red+chard&lnkid=65
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[User Picture]From: jasminetoad
2005-06-19 08:42 pm (UTC)
I love AllRecipes.com!!!

Oooh! That Quinoa Chard Pilaf sounds nummy!!!
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[User Picture]From: caitygrl96
2005-06-19 08:47 pm (UTC)
You know what I like and CANNOT find anywhere because it must have a season is Escarole. It is nummy with some chicken broth, onion, garlic and beans with some chopped carrot and tortellini!!
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[User Picture]From: petienka
2005-06-20 01:47 pm (UTC)
I'm in the same 'Red Chard' boat since my dad dropped off a load from his garden this weekend. A little online searching brought this up -- looks yummy and I may just try making it tonight: http://www.all-creatures.org/recipes/chardrice.html
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[User Picture]From: jasminetoad
2005-06-20 02:39 pm (UTC)
Oh! That looks tasty too!!!
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