Maybe I should tidy up this place. It's gained a lot of dust...

Cleaning up the blog space

It's been a while since I've posted anything here. I really need to clean up my links page. I updated my profile though. ;)

Summer Greens w/ Creamy Avocado Dressing

This is a recipe I got from a J~M Fresh Enoki Mushroom package.

YUM!

Salad:
2 Cups Spinach
1 Cup Spring Mix Blend*
1 Cucumber (Peeled and Sliced)
2 Cups Bean Sprouts*
1 Cup J~M Fresh Enoki Mushrooms

Avocado Dressing
1 Avocado
1 Minced Garlic Clove*
1/4 Cup H2O
2 tsp. Olive Oil
2 tsp. Sour Cream
1 tsp. Dried Dill or 1 TBSP. Fresh Dill
1/2 tsp. Honey
1/2 tsp. Sea Salt
2 TBSP. Lemon Juice

(Clean and) Mix Salad items in a bowl and set aside in refrigerator until ready to serve. Peel avocado and cut into cubes. Place in a blender or food processor (me I just scooped it out and mashed it with a spoon along with everything else. If it's properly ripe then it is very mashable). Add remaining ingredients and blend until smooth and creamy. Pour over salad when ready to serve (duh!).

*I subbed the following ingredients for the ones marked above: Water Cress, Green Onions and already minced garlic from a jar.
(My comments in parentheses)

Support the Arts Oklahoma

Hottest Art Party of the Summer is Saturday, June 17 - Don't Miss ItOrganized by the Oklahoma Visual Arts Coalition (OVAC), Momentum Tulsa is scheduled to open 8pm until midnight on Saturday, June 17, 2006 at 100 East Brady, The Mathews Warehouse, downtown Tulsa.Comprised of installation, performance, traditional and not-so-traditional 2-D and 3-D art, the scene will undoubtedly be filled with energy.More than 150 works by Oklahoma artists age 30 and younger will be on display. There will be over $1000 in cash awards given to the artists. Curators Joe Daun and E.K. Jeong select the art and Best of Show awards this year. In addition, there will be two special Audience Choice award winners chosen by the public.Click here for the Momentum Tulsa list of Selected ArtInteractive art includes a giant Zen garden (a larger-than-life sand box with rakes and rocks) and an interactive life-size puppet theatre. Plus, expect an interactive photo booth installation titled I Know Your Secret Identity.Three of Tulsa's most exciting and innovative bands will play throughout the evening. See your favorites Stevedore, The Red Headed Step Children, and Elliot the Letter Ostrich perform on the Momentum stage. The stage itself--a monumental sculpture made from dozens of authentic airplane doors--is expected to be an impressive sight.OVAC expects an enthusiastic crowd of 600 people. Major donors include the Bank of Oklahoma, Urban Tulsa Weekly, Lolas at the Bowery, and Blue Halo Designs.Tickets for opening night are $7 in advance and can be purchased online at www.ovac-ok.org, by phone 405.232.6991 or $10 at the door. Visit www.momentumtulsa.com for more information.The artwork from Momentum Tulsa will remain on display and open to the public June 19-23 from 5-8 pm.The Oklahoma Visual Arts Coalition creates opportunities for artists around the state through exhibitions, publications, workshops, grants and more.

Green Country Roller Girls
Car Wash
Date May 27th, 2006
Time 12-5pm

Come join us at 12th & Harvard at the Board Shop and get your car squeaky clean! Special Thanks go out to our friends at Saffron and The Board Shop for their support!

*Donations accepted*

http://www.tulsarollerderby.com/
http://www.blackbomb.com/boardshop/main.html

German Potato Salad with a Twist!

Europe #2: Pikanter Kartoffelsalat (German Potato Salad With A Twist)
There are few recipes more typically German than potato salad. Chileheads Harald and Renate Zoschke gave this national dish a spicy twist. It makes a great complement for Bratwurst from the grill!
2 pounds new potatoes
2 hard boiled eggs, chopped
2 chipotle chiles in adobo sauce, drained and chopped, reserving adobo sauce
1 medium onion, chopped
2 small pickles, chopped
2 cups high quality mayonnaise
1 cup low fat yogurt
1 tablespoon Dijon mustard
1 tablespoon of the adobo sauce
1 teaspoon cayenne powder
Sprinkle of sugar
Salt and pepper to taste
Chopped chives for garnish
Brush the potatoes thoroughly under running water. Boil the potatoes in their skins in salted water until tender (about 25 minutes). Slice hot into a large bowl.
Add the hard-boiled eggs, chipotle pods, onion, and pickles to the sliced potatoes.
For the dressing, blend mayonnaise, yogurt, mustard, adobo sauce, cayenne powder and sugar very well.
Fold gently into potatoes and add salt and freshly ground pepper to taste.
Let sit for at least one hour, refrigerated, so flavors blend well.
Sprinkle with chives and serve at room temperature.
Yield: 4 to 6 servings
Heat Scale: Medium

http://www.fiery-foods.com/dave/spicy_spuds.html#Europe%20#2

Gah! L_J, MySpace and now BLOGGER!!!!!!!!

*falls over*