Cam And Ana’s

from: “The Vegan Chef”
1 1/4 cups warm water
1 – 1/4 oz. pkg. active dry yeast
1 t. unbleached cane sugar (or white sugar from sugar beets)
3 to 3 1/2 cups unbleached flour
1 t. salt, divided
1/2 t. freshly ground black pepper, divided
1/4 cup cornmeal, divided
olive oil, for focaccia and oiling bowl
1 cup shallots, thinly sliced
1/4 cup garlic, thinly sliced
2 T. freshly chopped parsley
1 T. freshly chopped rosemary
1/4 t. crushed red pepper flakes
2 T. vegan soy parmesan cheese or nutritional yeast flakesIn a small bowl or measuring cup, combine the warm water, yeast, and sugar. Stir to dissolve the yeast and sugar, and set aside until bubbly, about 10-15 minutes. In a large bowl, combine 3 cups flour, 1/2 t. salt, and 1/4 t. black pepper, and stir well to combine. Add the yeast mixture and stir well to form a soft dough. Turn the dough out onto a floured work surface and knead, adding additional flour if needed, until smooth and elastic, about 5 minutes. Place a little olive oil in the large bowl, place the dough in the bowl, give it a twist, and turn the ball over to coat the other side. Cover, place the bowl in a warm place, and leave to rise for 1 hour or until doubled. Using a little olive oil, lightly oil a 15 1/2 x 10 1/2-inch pan, sprinkle with 3 T. cornmeal, and set aside. When the dough has doubled, punch it down and transfer it to a floured work surface. Knead the dough a few times. Sprinkle the work surface with the remaining cornmeal and roll the dough in it to coat the surface. Transfer dough to the oiled pan, and stretch it, as needed, to fit the pan. Using your fingertips, make “dimples” across the top of the dough. Brush a little olive oil over the top of the dough, then sprinkle with the sliced shallots, garlic, chopped parsley and rosemary, remaining salt and black pepper, and crushed red pepper flakes. Allow to rise uncovered for 45 minutes. After the focaccia is well-risen, sprinkle the vegan soy parmesan cheese or nutritional yeast over the entire focaccia. Bake at 425 degrees for 20-25 minutes or until slightly golden brown. Transfer the focaccia to a rack to cool. Serve warm or at room temperature, and cut as desired. Pumpkin Bar Base: 2 T. flaxseeds, 1/3 cup water, 1 cup soy milk, 1 T. lemon juice, 1/2 cup canned pumpkin puree, 1/4 cup safflower oil, 1 1/2 t. vanilla, 1 3/4 cups whole wheat pastry flour, 1 1/2 t. cinnamon, 1 1/2 t. baking powder, 1/2 t. baking soda, 1/2 t. sea salt, 1/2 t. ground ginger, 1/4 t. ground nutmeg, 1/2 cup date pieces coated with oat flour, 1 cup SucanatFrosting: 1 1/2 cups vegan powdered sugar, 1/4 cup maple syrup, 1 t. vanilla, 1/3 cup pecans, toasted and chopped.Begin by preparing the pumpkin bar base: in a blender or food processor, place the flaxseeds and grind to a fine powder. Add the water and blend for 1 minute. Transfer the mixture to a large bowl and set aside for 10 minutes. In a medium bowl, whisk together the soy milk and lemon juice, and set aside for 10 minutes to thicken. Add the canned pumpkin, oil, and vanilla to the soy milk mixture, whisk well to combine, and set aside. In another medium bowl, stir together flour, cinnamon, baking powder, baking soda, salt, ginger, and nutmeg. Stir date pieces into the flour mixture.Using an electric hand mixer, beat the Sucanat into the reserved flaxseed mixture, and continue to beat over high speed for 3 to 5 minutes or until light and fluffy. Scrape down the sides of the bowl with a plastic spatula. Stir in half of the dry ingredients, followed by all of the wet ingredients, and then the remaining dry ingredients, and stir until well combined. Lightly oil (or spray with a light mist of oil) a 9×13-inch baking pan. Pour the batter evenly into the prepared pan. Bake at 350 degrees for 25 to 30 minutes or until an inserted toothpick comes out clean. Place on a rack to cool completely.While the pumpkin bar base is cooling, prepare the frosting. Place powdered sugar in a medium bowl. Add the maple syrup and vanilla and whisk until smooth. Spread frosting over cooled pumpkin bars and sprinkle with chopped pecans. Chill for 5 to 10 minutes to set the frosting. Remove the pan from the refrigerator and cut the pan into 24 equal bars. Store the bars in an airtight container with waxed paper between layers.

Nice flowers Sweety. Pink roses for my love.

I purchased them over the internet from Flowerland I highly recommend them as every time I have used their service they have provided the nicest flowers and always on time. Happy Birthday once again my love.

Happy Birthday Baby!!!!! Happy Birthday Sweety!!!

I wish I could be there with you to celebrate this very special day. Have an absolutely wonderful birthday my love.

PS: Now, this is me, Ana. I just wanted to say that the little girl above was born to love this little boy here .

 

 

It was from friends of mine in the UK, David, Mary & their daughter Josephine. It was such a pleasant surprise. I’ve scanned three pictures. The front of the card (Xmas Card) the inside and a picture of Josephine. Ana’s & I are Josephine’s God-parents. I was so chuffed with receiving this. It really made my day. So much so, I just had to put it here. I hope you don’t mind Dave & Mary.

…and little Josephine. Thank you very much for the wonderful card Josephine.

Although I am from Rio (a city where you find LOADS of young coconuts everywhere), only recently I discovered the power of this delicious drink. “If you’ve ever opened a fresh coconut, you will have seen the thin, opaque almost clear coconut juice or water which has a slight almond flavor. Contrary to popular belief, this is not the coconut milk. However, the water is consumed as a drink fresh from the coconut by many, and it can also be used in recipes. Here is some information about Coconut Water: “It’s a natural isotonic beverage, with the same level of electrolytic balance as we have in our blood. It’s the fluid of life, so to speak.” In fact, during the Pacific War of 1941-45, both sides in the conflict regularly used coconut water – siphoned directly from the nut – to give emergency plasma trasfusions to wounded soldiers. Most coconut water is still consumed fresh in tropical coastal areas – once exposed to air, the liquid rapidly loses most of its organoleptic and nutritional characteristics, and begins to ferment. Coconut Water is More Nutritious than whole milk – Less fat and NO cholesterol! Coconut Water is More Healthy than Orange Juice – Much lower calories. Coconut Water is Better than processed baby milk- It contains lauric acid, which is present in human mother’s milk. Coconut water is naturally sterile — Water permeates though the filtering husk! Coconut water is a universal donor– Its identical to human blook plasma. Coconut Water is a Natural Isotonic Beverage – The same level we have in our blood. Coconut water has saved lives in 3rd world countries thru Coconut IV. “Coconut water is the very stuff of Nature, biologically Pure, full of Natural Sugars, Salts, and Vitamins to ward off fatigue… and is the next wave of energy drinks BUT natural!”, according to Mortin Satin, Chielf of the United Nation’s Food & Agriculture Organization. Coconut water contains more potassium (at about 294 mg) than most sports drinks (117 mg) and most energy drinks. Coconut water has less sodium (25mg) where sports drinks have around 41mg and energy drinks have about 200 mg!Coconut water has 5mg of Natural Sugars where sports and energy drinks range from 10-25mg of Altered Sugars. ”

This information came from the wonderful living foods website. I recommend that you visit this site some time.

Tomorrow, my 17/01, I will be back to work. I have been enjoying holidays since December 20th with my Beloved Husband and we had another wonderful honeymoon.

Time goes by so quickly when it should go slowly…… As I wrote before, guess I just have to continue my countdown to March, 19th when I will get the plane to my Husband´s arms.

Well, I am not really upset that I will be working tomorrow and I just hope I will be able to cope with the stress just fine, just reminding myself that I will do what is POSSIBLE to be done and that´s all. There will always be loads of work (no matter how much I work) and annoying lawyers, so many things are beyond my control. I also hope I will learn to be less anxious and not hate the Justice so much. We will see….

Good luck to me, I guess. Back to the old day to day routine….

Yes. Bummer. Damned shit.

I was robbed today while walking around Ipanema, here in Rio, about 4:00PM.

I cant sleep. I feel devastated (like having my husband distant from me wasnt enough to make me think that life is crap!……)

Anyway, it took me about 1 hour after the robbery to call the Visa/Mastercard and cancel all my cards (enough time for the thiefs to spend about R$ 4.000,00 of my account). Anyway, today (16/01) I spoke to my bank manager and thanks God I have insurance on my cards so I am safe!

My Darling Husband,

Needless to say, I am MISSING you so much every single second. I NEED you. I need you, my Husband. You are my love, my lover, my best friend and my family.

Every day is such a perfect day to spend with you.

I love you. Very very much.