Author: Lola

A Blog About Blogging. And Counting.

~ Lola ~ Leave a comment

So apparently my WordPress app has completely shit the bed. I’m working on it, but for now I’m going to cut myself a break on weekend posts. I’ll update again when/if that changes. I considered just doing some posts ahead of time and scheduling them to post on weekends — and I might do that for this weekend since I’ll be out of town — but there will also definitely be some weekend days were I actually do sit down in front of the computer so I don’t want to be locked in to pre-set posts for those days. Blogging is hard, Barbie!

Now I just have to decide if I am blogging (hopefully) every day over a period of 365 days, and thus will be ending this project on Feb. 7, 2018 OR if I’m posting 365 times and attempting to do it on as many consecutive days as possible, thus ending after the total number has been reached. I’m thinking the latter is easier to keep track of.

I Blue Myself

~ Lola ~ Leave a comment

I love my birthday. I think having a birthday is awesome, and I will tell literally everyone I encounter that it’s my birthday on that momentous occasion. I don’t care about getting older, I just think it’s neat to have a day where people are nice to you for no reason other than you were born and have managed to stay alive this long.

Also, I like cake and presents. Because who doesn’t like cake and presents? This year, though, I thought I’d like to do it up a little differently than I have in the past. This year, I wanted my birthday present to be taking the family to see Blue Man Group.

Kit took me to see them while we were still in the long distance phase of our relationship, and I was less than thrilled with the idea. I was not at all a performance art kind of girl — still not, really. That was also when Stomp and Bring in ‘da Noise, Bring in ‘da Funk were really big, and I suspected it would be similar, which did not excite me. But Kit had seen the show and assured me it was different than that, and not too performance artsy-pretentious. I trusted him (and figured it was only a couple hours out of my life anyhow), so I agreed to go. I had only one condition: I did not, under any circumstances, want to participate.

We had front row seats, and the show was AMAZING. I even had to participate (because of our seats — the particular component is no longer in the show), and it was totally okay. I’ve wanted to go back for years, but we just never managed to make it happen. Then we had kids and it definitely wasn’t happening while we had two little ones at home.

But the kids are finally old enough, so I really wanted to take them and share the joy. Even though my birthday isn’t until the end of the month, we decided to go ahead and go sooner rather than later (ticket prices are going up in March and I am frugal cheap, so saving the  $$ makes it even more of a present for me). We had thought we’d maybe go in early and wander around the village for a bit, but the weather had other plans. We did try to stop by Dō, but the line even in the freezing rain was regoddamndiculous — I was going to snap a pic, but it didn’t seem prudent to take my phone out in the aforementioned freezing rain. I’d only wanted to go there because I thought it would be a fun treat, but I can make (and eat!) cookie dough any time I like — I don’t need to wait in a crazy line for it.

So we just made our way over to the theater and hung out at KMart of all places until the doors opened (hey, it was warm and dry, which we were not by then). I was worn out and snappy when we finally got to our seats, but sitting and warming up and Kit being awesome really helped a lot, and I was able to relax and thoroughly enjoy the show. We did not have front row seats this time, but the theater is so tiny that there really aren’t any bad seats. The show has changed somewhat in the past 19 years, but it has also retained a lot of the same components. It was just as amazing and fun as I remembered, and seeing and hearing the kids’ joyful reactions was truly the best birthday present ever.

We’re adorbs even when we’re blue.

 

Trivial Recruit

~ Lola ~ Leave a comment

[This was supposed to go up yesterday but then there were technical difficulties using my phone to post and it was too late and I was too tired to get my computer out. I have fudged the publication date to avoid confusion since it was a tech failure and not a Lola failure.]

The amazing group of people that I am lucky enough to be a part of is recruiting new members! In just under a month, we’re going to be opening one of our practices to whoever wants to show up and learn more about derby. Whether you’re interested in playing, officiating (on skates or off), or volunteering in another capacity we want to meet you!

 

 

One of the fun things we’re doing to get the word out is participating in some trivia nights around the area, and I got to play tonight! I had forgotten how much I enjoy trivia, and we had so much fun! We didn’t win, but we made a very respectable showing. The official color of the Golden Gate bridge, if you were wondering, is International Orange.

Cheater Mousse Pie

Some years ago (pre-kids so at least 11, but probably more), there was a recipe on the side of Jello pudding for “Five Minute Pie”. I was extremely skeptical. Oh, sure, I thought, they say “five minutes” but that probably only includes the time to put everything in the bowl or something. In my kitchen experience, nothing ever takes less than twice as much “prep time” as indicated by the recipe.

But…it did sound delicious. And easy. So what if it did take 10 or 15 minutes to throw it together? That’s still pretty quick, right? So I gathered everything up and started whisking. I’ll be damned if that pie wasn’t in its crust and ready to eat in 5 minutes, including package opening time.

The next one I made, I took to a party. Everyone was SUPER impressed. What a lovely chocolate mousse pie I had made! I absolutely must give them the recipe! Holy cannoli, this 5 minute pie thing was a huge hit! I started making it for everything. You can fancy it up by piping on the whipped cream or adding chocolate shavings. People will think you’ve spent hours on this thing. And it really is very tasty.

I lost the recipe a while back, but thanks to the interwebs have recently rediscovered this magical, mousse-ical pie.

I’ve been seeing a thing on food blogs lately where it’s a bajillion pictures of the same thing and you have to scroll forever to get to the actual recipe. So I won’t be doing that, ever. BUT, I thought I might try doing some step-outs in the recipe itself. I’m not sure I like it, but let me know what you think!

Cheater Mousse Pie
Print Recipe
Servings Prep Time
8 I mean, it's a pie. I could probably eat a whole one by myself, but if you want to share cut it into as many slices as you like. 5 minutes (for real!)
Servings Prep Time
8 I mean, it's a pie. I could probably eat a whole one by myself, but if you want to share cut it into as many slices as you like. 5 minutes (for real!)
Cheater Mousse Pie
Print Recipe
Servings Prep Time
8 I mean, it's a pie. I could probably eat a whole one by myself, but if you want to share cut it into as many slices as you like. 5 minutes (for real!)
Servings Prep Time
8 I mean, it's a pie. I could probably eat a whole one by myself, but if you want to share cut it into as many slices as you like. 5 minutes (for real!)
Ingredients
  • 2 boxes chocolate pudding The regular size, not family size.
  • 1 container Cool Whip The regular size tub, not the giant one.
  • 1 1/4 cups milk I use skim, because that's what we have on hand. Use what you have.
  • 1 pre-made cookie crust I like the chocolate ones, but the Nilla wafer or graham cracker ones are fine, too. The Oreo ones are little too intense for this recipe.
  • Mini chocolate chips optional -- for decor
Servings: I mean, it's a pie. I could probably eat a whole one by myself, but if you want to share cut it into as many slices as you like.
Instructions
  1. Whisk pudding and milk together until fully combined.
  2. Whisk in half of Cool Whip. Mixture will be very thick. Mousse-like, even.
  3. Spoon mixture into crust and spread evenly.
  4. Top with remaining Cool Whip.
  5. Add other toppings as desired
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Smell What the Lola’s Sprayin’!

Day 2
~ Lola ~ Leave a comment

I have a very delicate nose. There’s a chemical that’s in a lot of scented products that makes it hard for me to breath — not in a throat-closing, I’m-going-to-die kind of way, just enough to make my nose clog up. I have strong feelings about people who wear perfume, especially to places like restaurants or the gym or, god forbid, on public transportation. So it’s been hard for us to find a bathroom spray that my sensitive schnoz can handle. Not to mention the climate consideration: I’d really prefer to avoid aerosols as much as possible, obviously.

One of my derby mates has been making gear-freshener with essential oils, and I thought, “You know, I could totes do that for bathroom spray!” So I went on the Amazon, like you do, and I bought some essential oils: orange, grapefruit to cut the cloying sweetness orange can have, and vanilla. I also picked up some witch hazel, which the internet informed I needed as an emulsifier, and a couple of nice glass spray bottles.

I turned out not to like the vanilla oil…something about it turns my stomach. But the combo of orange and grapefruit is perfect. The best thing is, this spray is much less intense smelling than store-bought stuff but does just as well –or better! — at deodorizing.

Here’s the formula I use — you should of course adjust the scents to your personal tastes:

  • Fill the bottle 2/3 with water, then the remaining 1/3 with witch hazel.
  • 15 drops orange oil
  • 10 drops grapefruit oil

Smells delish!Day 2

365 Days of Lola

~ Lola ~ Leave a comment

Well, hello there, my much neglected blog and that one reader I still have, maybe! This is going to be a little long and rambling (shocker, right?) but I promise, there is a point.

A few years ago, Craftsy launched. If you don’t know, they offer online video courses. You buy a course, you have access forever and can re-watch as much as you like. Plus, you can ask questions and communicate with the instructor and other students. The classes are professionally filmed in their studios. They were (and are!) magnificent at creating classes that are focused and well-taught. I like them a lot and have bought several classes.

However. Although I’ve bought several, I’ve only completed a couple of the ones I’ve bought. I’m still interested in the other ones — they look like really good classes. I just never seem to find make the time.

So when I came across Skillshare in January, I wasn’t immediately enthusiastic. Skillshare’s classes are not professionally  filmed — they’re more like the vlogs you can find on various sites (though I have found them to be of reasonably high video/sound quality). But they have a tremendous variety of programming, far more than Craftsy with their focus on, well, craft. Plus, they were running a special to try the service for 99 cents for 3 months, with no obligation to continue after that. 33 cents a month! How could I say no? (Full disclosure — the link above is a referral link and if you sign up you’ll get the same 3-for-99 deal, and I’ll get a free month.)

I paid my (not quite a) dollar and enrolled in my first class, Sketchbook Practice: Grow In Your Art Everyday, with Ohn Mar Win. It was great! Plus, I could watch at 1.5x speed, which I find makes me much less antsy when there’s exposition happening (you can go up to 2x, but that just makes me feel like I’ve had too much coffee). I’ve since enrolled in a couple of classes that were duds for me, but I’ve also watched a couple more that I really enjoyed and felt I learned from.

One of those was How To Start (And Finish!) Your Very Own 365 Day Project, with Cynthia Koo. As I was watching, I was reminded of the Make’n’Tell, and how every time I’ve tried to revisit that, I’ve failed (and then not blogged for, like, months after). I really, really do want to start blogging again, though. There’s a lot of stuff I want to talk about! So I decided that I’m going to try a 365 Day blogging project.

This is going to be much more relaxed than Make’n’Tell. Basically, the only thing I have to accomplish is a blog post with a picture every day. Sometimes, it’ll be crafty or a recipe. Sometimes it’ll be about activism and/or something that’s going on in the world that is really pissing me off (or, rarely, making me believe in humanity again). Sometimes it’s just going to be a cat picture. I’m allowing myself to pre-write these, too. So if I don’t actually write a blog post every day, that’s okay. As long as something is going up.

Look, I made a pretty graphic and everything:

365 Days of Lola - Day 1

I’m going to let that count as today’s picture, but going forward the post is going to have that PLUS another picture. Maybe I’ll even put that in a sidebar…hmmmmmm. We’ll see. I have 364 days more days to get everything set up exactly the way I want it, right?

Stuffin’ Muffins*

(*or just regular stuffing, if you prefer)

Every year the company I work for does a big potluck Thanksgiving lunch on the Tuesday before Thanksgiving. A couple of years ago, we had an employee who was very strictly vegan, and he was really concerned that there would be nothing for him to eat. I was planning on bringing my (super delish, if I say so myself) cornbread-sausage dressing, but I thought “How hard can it be to throw together a vegan dressing?” I know enough about vegan rules to avoid the trickier things like honey and gelatin, so I started combing Pinterest. I didn’t find a “vegan” recipe that I liked, but I did find a very simple recipe that was super easy to veganize. It was a huge hit, even with the non-veggies in the crowd.

This year, for my derby team’s annual holiday gathering, I decided to use the same recipe to make little appetizer portions by baking the stuffing in muffin cups. Once again, huge hit. My friend Artichoke Hold asked for the recipe, so here it is!

Stuffin' Muffins*
Print Recipe
I forgot to take a pic of these before my son ate them all. Mea culpa. Next time I make them, I'll put a photo in, I swear. Or, if someone wants to make them and take a photo, I'll gladly accept.
Servings Prep Time
24 "muffins" (or about 12 servings) 10-15 minutes
Cook Time
28-40 minutes
Servings Prep Time
24 "muffins" (or about 12 servings) 10-15 minutes
Cook Time
28-40 minutes
Stuffin' Muffins*
Print Recipe
I forgot to take a pic of these before my son ate them all. Mea culpa. Next time I make them, I'll put a photo in, I swear. Or, if someone wants to make them and take a photo, I'll gladly accept.
Servings Prep Time
24 "muffins" (or about 12 servings) 10-15 minutes
Cook Time
28-40 minutes
Servings Prep Time
24 "muffins" (or about 12 servings) 10-15 minutes
Cook Time
28-40 minutes
Ingredients
Servings: "muffins" (or about 12 servings)
Instructions
  1. Preheat oven to 400°.
  2. Cube loaf of bread.
  3. Toast cubes on a baking sheet about 10 minutes (you may need to do this in two batches -- they should be in a single layer). Set aside in a large bowl.
  4. Decrease oven temp to 350°.
  5. Heat 2 Tbsp of the olive oil in a skillet over medium heat.
  6. Sauté onions, garlic, and celery until soft and beginning to caramelize.
  7. Add veggies to the bowl of bread cubes.
  8. Add seasoning. If you like more/different herbs than the recipe calls for, use those.
  9. Stir until well mixed.
  10. Add broth one cup at a time, stirring until well mixed. You want the mixture to be clumping together, but not soggy. (For "muffins" make the mixture a bit moister than you might normally -- you really want them to hold together.)
  11. Bake in a greased baking dish for about 25 minutes OR in lined muffin cups for 18-20 minutes.
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When Doing the Right Thing Turns Out to Feel Really Shitty

~ Lola ~ 2 Comments

This morning I had to drop my daughter off at a location other than her school, and the route to work from there took me right past my favorite Dunkin Donuts. Put together with the free coffee coupon I had burning a hole in my virtual pocket, I decided this was fate and stopped in for a coffee. Large iced caramel latte with skim milk and whipped cream, just like I always get.

What's left of the coffee that started all of this nonsense.
What’s left of the coffee that started all of this nonsense.

They overfilled the whipped cream, which they often do (and is one of the reasons it’s my favorite Dunkies), and as the man handed it to me he smiled and said, “Call 911.” My gut reaction wasn’t one of panic — I figured he was making a joke about all the extra whipped cream. But as I was walking to my car, I started to think, what if he wasn’t joking? What if, down at the other end, there was someone with a gun or taser or whatever who was quietly robbing them, and this was the employee(owner?)’s attempt to pass a message on and get help?

[If you’re not from my town, let me take a brief moment to explain the layout of this particular DD: There is both a front and a back entrance, with a long narrow counter between them. Ordering takes place at the end near the front, pick up takes place at the end near the back. There is a tall partition stretching between these two sections, so there is very limited visibility from pick-up, where I was, to ordering. I went out the back, so never passed back by the ordering section.]

I was 95% sure he was just making a joke. But that 5% niggled at me. What if I was wrong, and something awful happened because I didn’t call the police? I know very well the dangers of tying up police resources/911 for a non-emergency, and I certainly didn’t want to do that. But I also would rather find out for sure there was nothing wrong than find out later that I was someone’s hope and I failed to come through. So I compromised and called the non-emergency number and explained the situation, very carefully emphasizing that I was pretty sure he was just making a joke but didn’t want to take a chance.

Then every cop car in town showed up with lights blazing. I talked to one of the officers, who got a little aggressive with me when I said I hadn’t seen anything that looked threatening or like an emergency, just heard the guy say, “call 911” when he handed me my coffee, and he started down the road of “We have 7 cars here, don’t call 911 if there’s not an emergency” when I interrupted him to point out that I had not, in fact, called 911 for that very reason. That took the wind out of his sails somewhat, and he released me to go on about my business (interestingly, although the dispatcher asked for my name and the officer on the scene asked my address, no one ever asked me for any ID).

They were continuing to question the employee who gave me my coffee as I left, and I felt so bad. Dude was just making a little joke with me, and here I got him in trouble with the cops. Which was not at all, even a little bit, my intention. I really hope they just made sure everything was okay and then left him alone. I hope he doesn’t face any repercussions. I hope he and the other employees know that I was concerned for their safety.

I am very, very glad that it was, in fact, just a joke, that they were never in any danger. But now I am mortified that I put them through that, that they might think I was trying to harass them in some way, that I might have caused problems for them.

And that’s why I can’t go to the Dunkies in my town ever again.

Oh, hai

img_20160505_083531544.jpg
This is me, joyfully eating a thing for which you will find the recipe below.

So, obviously I did not make it back to Make’n’Tell last month. I still haven’t finished that sweater, though the end is finally in sight (and it turns out the deadline was May 12, not April, so at least I didn’t actually miss the deadline). I’ve been sick with allergies and busy doing lots of stuff with family (both the one I live with and my derby one), so I haven’t been making much, or at least not making new stuff.

Although, now that I think about it, I did cook quite a bit, and I really should have blogged that. One of the things I cooked(baked) was these delicious oat-nut bars — I love them for breakfast, and used to make them all the time, but I ran out of coconut oil and never restocked. But a member of my derby family recently was hospitalized with bacterial meningitis, and we wanted to show her some love at our last bout by baking some treats in her honor. I picked these because they remind me of her: Sweet, full of goodness and energy, a little nutty, and totally awesome!

img_20160505_114026.jpg

I originally found this recipe on Half Baked Harvest, and modified it just a tad (mostly by adding the nuts).

Sweet Nutty Goodbars
Print Recipe
A quick energy boost in every bite of these delicious bars.
Servings Prep Time
48 squares (about) 10 minutes
Cook Time
25-30 minutes
Servings Prep Time
48 squares (about) 10 minutes
Cook Time
25-30 minutes
Sweet Nutty Goodbars
Print Recipe
A quick energy boost in every bite of these delicious bars.
Servings Prep Time
48 squares (about) 10 minutes
Cook Time
25-30 minutes
Servings Prep Time
48 squares (about) 10 minutes
Cook Time
25-30 minutes
Ingredients
Servings: squares (about)
Instructions
  1. Preheat oven to 350°
  2. Line 9x13" baking dish with parchment paper****
  3. In a large bowl, mix oatmeal, flour, sugar, baking soda, salt, oil, eggs, and vanilla
  4. Beat until dough holds together -- it will be somewhat oily
  5. Stir in chocolate and nuts
  6. Turn batter into pan, smoothing and evening
  7. Bake at 350° for 25-30 minutes, until top is no longer shiny
  8. Do not overbake
  9. Allow bars to cool in pan, then lift out and continue cooling on rack
  10. Slice in to 1 1/2" squares
Recipe Notes

* I have made this with different flour ratios depending on what I have on hand and it comes out just fine.

** You may sub another oil or combination of oils -- I sometimes do a few tablespoons of flax seed.

*** Use whatever chocolate you like. The batch shown has all of the leftover chocolate chips I had -- semi-sweet, dark, bittersweet, even a few minis and some white!

**** Y'all, my baking life has completely changed since I started lining things with parchment paper. If you prefer to butter or spray your pan, you do you. But I'll be over here stuffing my face full of these delicious bars while you're washing that pan.

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Make’n’Tell postponed *again*

~ Lola ~ Leave a comment

That super seekrit project I posted the other day? It’s for work and I have to finish it by the 12th. Which puts me back where I was last time I tried this, with unidentifiable pics of a thing I can’t talk about. Bo-ring. So I’m going to push this off to the 15th(ish).