August Fools! I didn’t actually chop off all my air. It’s an updo.
See? Bobby pins. If I do a better job and wear a fall to hide the back, it looks like I actually have short hair.
Here is my hair a couple of days after the hair cut. It gets curly when I let it air dry. As you can see, it’s a few inches shorter. What you might not be able to see is the ends have been layered nicely so they aren’t so bulky now.
Yeah I’ve got that halfsie Japanese, Italian/British whatever the heck I am hair. It’s big, it’s thick, and I’ve let it grow really, really long. I haven’t cut it except for trimming it myself with a manicure scissor since I was 37 years old and it wasn’t short back then. I turned 42 a few days ago.
So I’m finally getting it cut. Not a whole lot, however, as you can see there is a lot of hay-like looking straw at the ends I want gone.
The time I threw it over my shoulder like a continental soldier.
The ends are very straw-like and they’ve faded a different color than the rest of my hair.
Tried to straighten it and then… humidity.
Plus I’d like some layers.
Mangos!!!! Salsa!!!! What could be more delightful?
I had some mangos on the verge of being overripe so I improvised this salsa. It’s a little spicy, a little sweet, a little smoky, and very fresh. You’ll never want to eat store-bought salsa again!
2 regular mangos or 4 champagne mangos
One 14 ounce can of organic chopped tomatoes, in their juice, or approximately 1 and 1/4 cups roughly chopped fresh tomatoes
1/3 cup regular or red onion, roughly chopped
1/2 cup cilantro (optional)
2 cloves garlic, peeled
1/4 cup apple cider vinegar
1 teaspoon cumin
2 tablespoons sugar, maple syrup or other sweetener
5 drops liquid smoke
1/2 teaspoon chili powder (not red pepper)
1 teaspoon of red pepper flakes or hot sauce, to taste
1/2 teaspoon salt or to taste
Peel mangos with a paring knife and cut out their pits. Chop the mango flesh roughly and dump it into a blender or food processor. Add all other ingredients to the blender.
Pulse a few times, depending on how smooth or chunky you like your salsa.
Makes about 4 – 5 cups salsa.
I know it has been a while since I have posted here! Sorry… Life has really gotten in the way lately.
What I have been up to:
I finished the guitar method I had been working on (and off) for six years, the I Love Music Theory Method for Guitar:
I Love Music Theory Method for Guitar
Then I finished my parody/spoof of 50 Shades of Grey and Twilight, Shadeylight: Vella the Virgin Vegan Vampire:
Shadeylight: Vella the Virgin Vegan Vampire
Back to what’s important, though… Kiki is doing well. She’s my princess. She still climbs on my shoulder at least once a day, all 17 pounds of her.
I know I haven’t posted in a long time — I’m busy as usual. Trying to finish writing my third Forever Fifteen book and planning to enter the Worldwide Vegan Bake Sale this year for a great cause, The Wagner Farm Rescue Fund.
Anyway, I’ve been making some forays into Artisan Vegan Cheese and recently bought a great cookbook called the Non-Dairy Formulary. Both have LIFE-CHANGING recipes for anyone trying to get away from dairy products.
Today I made this delicious, non-dairy pizza using some homemade artisan vegan cheese, homemade pizza crust, and some jar marinara doctored with some imported tomato purée and salt and pepper:
I’m going to be serving Vegan Pizza By the Slice at the Bake Sale and Non-Dairy Nachos most likely using the Best Ever Vegan Nachos recipe. Also there will be the usual array of cookies, muffins, banana bread, etc. It’s really heartwarming how many people have volunteered to help me for the Bake Sale. I swear they are trying to renew my faith in the human race!
Woohoo! My Italian Wedding Soup from Daily Vegan Lunch recipe is up for some sort of prize for which you can vote. Help me win a toaster oven by voting (just kidding, I’m not sure what the prize is)
It’s number 112 I think. The black bowls that are red on the inside are mine.