baanoobaanoo's Profile

Nami13, I love your comment and reflection on the bees - and I love this post (as always, Weekend Meditations set my Sunday morning off wonderfully).

Your comment about being an introvert in an extrovert profession brought to mind something I have been thinking about a lot over the past year - what is extraversion or introversion? How much of who we think we are is conditioned? Primarily - I am beginning to realize that I am much, much more introverted than I thought I was for all of my teens/twenties, simply because I have removed myself from situations where extraversion was so rewarded and consequently have been learning to let myself be.

The period of rest, reflection, giving time for our minds to unwind and explore the thoughts that prowl around the sidelines is so important. I feel like my daydreaming quiet time is critical to the work that I do (I'm an artist).

I love mix-and-match antique silver - and have been working on my collection for the past few years! other people's monograms, completely different patterns between the soup spoons and the teaspoons... I love it all. I have pure white, Japanese china from the 40s with clean lines, so it adds something so charming to the table.

I like to make big batches of things, too - and we eat gluten-free around here, so I'm well-acquainted with this dilemma! something that I also like to do is make a big dish two days in a row, and that way you can mix-match...

baked sweet potatoes
roasted squash (slice in half, stuff with tomatoes/mushrooms/onions/olive oil, yum)
shredded carrot/beet salad (toss with a little bit of bragg's amino acids & some sunflower kernels, so delicious)
anything in a crockpot: soups, chilis, etc
things like tangines, barberry rice, etc - any rice+herbs+vegetables/fruit/beans/meat holds up well
we do the italian wedding soup, too, but use brown rice instead of orzo.
any brothy soup (miso, etc) benefits from a bunch of greens in the bowl before adding the liquid - bonus nutrition + bonus taste.

we also do overnight quinoa in the crockpot with nuts/spices/dried fruit and eat that for breakfast all week.

pretty much anything can be made gluten-free without too much drama. pastas? spaghetti squash/zucchini/etc. tacos, etc, are also really good options.

Team Baanoo has had the kuri pumpkin coconut soup lately, and those absolutely fantastic "fall-in-muffin-form" cream cheese and pumpkin muffins. I support everyone making both of those dishes!

hilarious intro. ;)

My mother makes a delicious casserole that uses browned spicy italian sausage, sliced apples, and sweet potatoes, all layered together. It's fabulous.

that's how we are, too.

not to be inappropriate, and please forgive the terrrrribleness of our under-construction 90s-revival website, but I work for a furniture company and am certain that we could make a piece in that precise vein for you for significantly less than the $3k that DWR/etc are asking. I do a lot of this kind of work for folks, and it's been a good experience translating drawings to product - our work is a little more rustic in style, however.

EPIC Home: http://www.elpasoimportco.com/store/phoenix

I've never noticed a difference in my behavior - just a difference in how I feel afterwards. I always assumed it had something to do with the sugars/quality of the liquor.

@cookdp & @howeywan: I mix rolled oats with whole flax seeds, whole chia seeds, sunflower kernels, unsweetened flaked coconut, chopped/slivered nuts (whatever I have around; this time it's almonds), dried chopped fruit of some sort (usually raisins or craisins or apricots), and a dusting of cinnamon and ginger. It's mellow and fragrant and is so, so simple. Enjoy!