Tuesday, September 19, 2006















Abby had her two-year check up today. She is 33 and half inches tall and weighs in at 26 pounds. All is normal. No vaccines this time, thank goodness. We also did a lead test and should have the results in a few days.

Thursday is the Toys R Us nurse-in in at the Times Square store. Abby and I are going and Scott is going to stop by during his lunch break. I’m not sure if the mother and the ACLU overreacted or if what happened happened. Here's what the other side says. Either way I’m interested in seeing how this all plays out. Also, I’m going to stop by the Hilton Times Square (where Scott works) to see the space for the babywearing convention one more time, and talk to the banquets manager about what we need for the event. We’re planning on January 21st 2007. I hope the date is available. The price the hotel quoted me at is perfect.

Scott and I have finally perfected our Vegan Pot Pie after three attempts. This is the semi-final recipe; I’m still tweaking the dough a bit. The great thing about this potpie is any combination of veggies and spices can be used in any amount. Abby loves peas and we tend to overload the pie with peas.

Vegan Pot Pie with homemade crust

• 2 large potatoes
• 1 med red onion
• Finely chopped broccoli (as much as you want)
• Frozen peas (as much as you want)
• Fresh carrots (as much as you want)
• 2 tablespoons fresh minced parsley
• Olive oil for sautéing
• 2 tablespoons flour
• ½ cup rice milk
• Salt and pepper to taste
• Bread loaf pan

Peal, chop and cook potatoes.
Mash half of the cooked potatoes.
Preheat oven to 350 degrees
Heat oil in skillet and sauté veggies minus the broccoli and potatoes.
When onions are golden, add broccoli with a small amount of water (or veggie broth for more flavor) and cook three to four minutes.
Sprinkle flour into skillet, then add rice milk slowly while stirring constantly.
Cook until thickens a bit.
Add potatoes, both chopped and mashed.
Add rice milk until desired thickness or creaminess is obtained.
Season with salt and pepper to taste or whatever spices you have in the cupboard.
Pour into bread loaf pan lined with potpie dough.
Cook 35 to 45 minutes or until dough is cooked.

Pot Pie Dough

3-½ cups unbleached flour
¼ cup oil
3/4-cup water
3/4-cup rice milk
1 ½ teaspoon salt
½ a package of ¼ ounce dry active yeast

Dissolve yeast in 110 to 115 degree water.
In separate bowl, combine flour and oil until a crumbly consistency.
Add milk and salt to water and yeast.
Pour into flour mixture.
Combine until a ball is formed.
Let the dough rise for a few hours.
Line the loaf pan with a thin layer of dough on all sides. Save a thin layer for the top.

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