Florence Welch does it again.

I don't know what it is about this woman but I cannot get enough of her music.  Actually, I do know what it is, it's so unique it's entrancing.  Nobody else on the scene can touch her originality, versatility, and vocals in my eyes.  Keep on keeping on, Florence! 

Music is a scent

"Music can be like perfume. It's almost a scent, you know, where the right smell changes an environment and makes life more bearable."

Frou Frou/Imogen Heap

Asian Cabbage Salad

Ingredients:
1 head of cabbage, shredded (I use a food processor)
3/4 cup slivered almonds
3/4 cup dried cranberries
1/4 cup sesame oil
1/4 cup PLUS 2 tablespoons apple cider vinegar
1 teaspoon organic raw honey


Directions:
In a large bowl, add the cabbage, almonds, and cranberries (I like to pull the cranberries apart so they're not all clumpy in the salad). Mix everything together.

In a small bowl, combine the remaining ingredients. Pour over the salad and mix until the cabbage is well coated. Taste, and adjust seasonings as needed (may need a little more or less depending on the size of the head of cabbage).

The salad can be enjoyed immediately, but I prefer to let it marinate in the fridge for a few hours before serving...and it tastes even better the following day.

(image & revised recipe from sweetpeonyblog)

Big thanks!

Thanks to twin tough's post I was able to get my social media icons linked and working properly!  Baby steps...pun intended.  ;)

Almond Meal Orange Cranberry "Scones"

Ingredients:

2 cups almond meal (or flour)
1/3 cup shredded (unsweetened) coconut
1 tsp baking soda
1/2 cup dried cranberries
Pinch of salt
1 egg
2 T honey
Zest of 1 orange
1 T fresh orange juice
1 tsp almond extract

*If you don't have shredded coconut I've found slivered almonds work perfectly as a substitution.  I have also omitted the almond extract (especially when subbing slivered almonds) and they turn out quite tasty.

Directions: 

Preheat oven to 375º. Mix all the dry ingredients in a medium bowl. Mix all the wet ingredients in a small bowl until the egg is fully scrambled. Add the wet ingredients to the dry ingredients and stir until combined (a fork works for me, but you could use a mixer if you prefer). Form 2" x 2" (or desired size) amount of dough (I use a spoon to scoop the mixture).  Space them at least 1" apart on a greased cookie sheet and bake for about 10 minutes until edges/top start to brown (test with toothpick to be sure if in question). Let them cool before you eat or store them or they’ll fall apart.  Makes about 8 "scones."  

(modified recipe from Civilized Caveman & bebehblog)

A work in progress

Lately I've been yearning for some sort of creative outlet.  Typically when that happens I grab my paint brushes and a piece of canvas and go to town until I get my fix; but I'm out of canvas and also low on funds (isn't everyone?).  To keep this short and sweet, I've decided to start putting my creative juices into re-vamping my long forgotten blog instead.  It doesn't cost me a penny and I get to learn (or attempt to learn) all the fun html/css/whatever else coding in the process.  Eventually I would like to get some of my portfolio uploaded, and maaaaaaybe try to throw in a recipe archive and design/art tid bits as well.  I've always been passionate about art and design, but as of late have become overly intrigued with cooking healthier, tasty meals.  Homegirl likes to eat, and even more so when it's yummy and I know exactly how it was made and what went into it.