Below are the 20 most recent journal entries recorded in monedameow's LiveJournal:

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Thursday, February 21st, 2008
3:36 pm	Perdida del mundo, entirely, entirely lost... Well, I've been lost from my updates for at least three months now XDDD, I was away at first beacuse of lack of interesting things to tell (and because no one reads them ¬¬), but then I got to the hospital and was there for about a week... and later I was just so busy with nonsense that I lost track of the time for the one I was away... and it was a long time. Things here are not as bad as before, I know I tend to complain a lot, specially because I always write when I'm feeling not as good as I should, it's a bad thing I have to change, I know. But well, I'm gonna tell you right now some happy things that have happened: Lili bought a new dog, it's precious!!! It's a maltese, and it's like 1 month and half old, such a cutie!!!!! Héctor got me a Nokia N95... 8 megas memory... it's so... perfect!!!!! I have some anime and anime songs and anime images... I know, I'm an anime freak XDDD. And speaking about anime freaks, I DO am one, I have been boughting and downloading anime like a mad cow, and have like 70 series, I know it's not that much for some of you, but as I just started buying and dowloading since July... I feel quite proud of myself... stupid huh?, XP. Well, I don't really have too many new things to tell, or well, I do, but I tend to forget them before I can write them down... that's a bad thing... have I told you I'm going to the medieval fest on Guanajuato?... well if I can get vacations from work on those days T^T I hope I can XDDD. And for those who might read these (AKA Luis XD), thank you for it and have an excelent day. Huggles!!!</color> Current Mood: excited Current Music: You don't own me, from "The first Wives Club" (Comment on this)
Monday, November 12th, 2007
1:58 pm	when a woman is depressed, she cooks...  RECIPES!!! www.hotsoursaltysweet.com. Bulgur Bread Ingredients 2 cups bulgur 1 tsp salt 1/2 cup minced onion 2 cups boiling water approximately 2 cups hard unbleached white flour Method In a medium sized bowl, combine the bulgur, salt and onion. Pour the boiling water over and let stand for 30 minutes. Transfer to a food processor and process for 20 seconds. Add 1 cup of flour and process to a smooth texture. Turn the mixture out onto a generously floured surface, and knead, incorporating flour as necessary to keep dough from sticking, for 3 to 4 minutes. Cover and let stand for 15 minutes to 3 hours. Pre-heat the oven (and the pizza stone or quarry tiles) to 450F. Divide the dough into 8 pieces and flatten each on the well-floured surface. Roll out one or tow breads to very thin rounds, about 8 to 10 inches in diameter. Bake for 1-1/2 to 2 minutes, then turn over and bake for another minute or until the breads begin to brown at the edges. Keep the breads warm by stacking them and wrapping them in a clean kitchen towel while you roll out and bake the rest of the bread. Serve warm or at room temperature. Pita Ingredients 2 tsp dry yeast 2-1/2 cups lukewarm water 5 to 6 cups hard whole wheat flour, or 3 cups each hard whole wheat flour and hard unbleached white flour 1 Tbsp salt 1 Tbsp olive oil Method In a large bowl, sprinkle the yeast over the warm water. Stir to dissolve. Stir in 3 cups of flour, a cup at a time, and then stir 100 times, about 1 minute, in the same direction to activate the gluten. Let this sponge rest for at least 10 minutes of as long as 2 hours. Sprinkle the salt over the sponge and stir in the olive oil. Mix well. Add more flour, a cup at a time, until the dough is too stiff to stir. Turn it out onto a lightly floured surface and knead for 8 to 10 minutes, until smooth and elastic. Rinse out the bowl, dry and lightly oil. Return the dough to the bowl and cover with plastic wrap. Let rise until at least doubled in size, approximately 1-1/2 hours. Pre-heat a 9-inch or larger griddle or cast iron skillet over medium-high heat. When hot, lightly grease the surface of the griddle with a little oil. Gently punch down the dough (press your hands into it to expel the air) remove the dough from the bowl and divide it in half. Set half aside, covered while you work with the rest. Divide the other half into 8 equal pieces and flatten each piece with lightly floured hands. Roll out each piece to a circle 8 to 9 inches in diameter and less than 1/4 inch thick. Keep the rolled out breads covered until ready to cook, but do not stack. Gently put one bread onto the griddle. Cook for 15 to 20 seconds, then gently turn over. Cook for about 1 minute, until big bubbles begin to appear. Turn the bread again to the first side, and cook until the bread balloon fully. To help the process along you can press gently with a towel on those areas where bubbles have already formed, trying to push the air bubble into areas that are still flat. The breads should take no longer than 3 minutes to cook, and likewise they shouldn't cook so fast that they begin to burn; adjust the heat until you find a workable temperature. Remove the breads and wrap them in a large kitchen towel to keep them soft while you cook the remaining rolled-out breads. Then repeat with the rest of the dough. There is no need to oil the griddle between each bread, but after 4 or 5 breads, you might want to lightly oil the surface again. These breads can also be baked. Sardinian Parchment Bread Ingredients 1 cup coarse semolina not semolina flour), plus extra for dusting 1 cup unbleached white flour, plus extra for dusting approximately 3/4 cup warm water 3/4 tsp salt Method Pre-heat the oven (and the pizza stone or quarry tiles) to 400F. In a large bowl, mix together the semolina, the flour and salt. Stir in the water gradually, until the dough is smooth and no longer sticky. Form the dough into a ball and transfer to a well-floured work surface. Do not knead the dough. Cut the dough in half and then again to make 8 equal pieces. Roll each piece in the flour and then flatten with the floured palm of your hand. Roll out one piece at a time, keeping the remaining pieces covered with a cloth. Roll out each piece as thin as possible on the lightly floured surface, rolling from the center out and rotating the bread slightly between each stroke of your rolling pin. If the bread starts to stick, flour the surface a little more and turn the bread over. You should aim for a bread less than 1/16 of an inch thick, making a roughly circular bread 9 to 10 inches across. Don't worry if the circle is not perfect, they are meant to be thin and hand-made looking. After you finish rolling out the bread, transfer to a floured peel, or the floured underside of a baking sheet, then slide gently onto the pizza stone or quarry tiles. Take your time when transferring the bread, if one side flips under, you can lift it out and try it again or let it bake on one side and fix it when you flip it over. Bake the bread for 2 minutes, turn it over and bake for 1 to 1-1/2 minutes longer. The bread should have golden spots and be crisp. Place it on a rack to dry out further and proceed to roll out and bake the remaining breads. Store in a cool dry place for up to several weeks, eat them as you would a cracker. -----------------------///////////************* Chicken Braised in Apple Cider By Trish Lobenfeld Ingredients 4-1/2 pound chicken, cut into eighths and skinned salt, to taste freshly ground pepper, to taste 2 tablespoons vegetable oil 2 cups thinly sliced onions 1 head of garlic, peeled 1 cup thinly sliced celery 1 cup thinly sliced carrots 1/4 cup apple jack 2 cups apple cider 1 bay leaf 1 large rosemary twig 2 tablespoons chopped parsley 1 tablespoon chopped rosemary Method Season the chicken with a light sprinkle of salt and pepper and set aside. Pour vegetable oil into a heavy-bottom 4-quart covered pot over medium-high heat. Add the sliced onions and peeled garlic cloves and sauté until caramelized, approximately 20 minutes. Add the celery and carrots and sweat for 5 minutes. Add the apple jack and reduce by one-half (1/8 cup). Add the apple cider, bay leaf, and rosemary. Bring to a boil, and reduce to a simmer. Continue cooking 1 1/2 hours, until the chicken is tender. Remove chicken to a warm serving dish and discard the bay leaf and rosemary twig. Puree vegetables and cooking liquid in a food processor, blender or with an emersion blender; adjust seasoning, and pour over chicken. Garnish the finished dish with the chopped parsley and rosemary. Apple Cider Glaze by Amy Topel Yield: 2/3 cup This simple glaze is wonderful brushed over baked or steamed fish or tossed over steamed carrots or squash. Ingredients 2 cups fresh apple cider 3 tablespoons butter Method Place the apple cider in a small pot and bring to a boil, lower heat to a simmer and continue to cook until it has reduced to approximately 1/4 cup. Remove the pot from the heat, add the butter and allow the butter to melt into the sauce. This sauce can be made ahead of time and gently re-warmed for use. Baked Salmon with Apple Cider Glaze By Amy Topel Serves 4 Ingredients 1/4 cup apple cider glaze 1 pound skinless salmon filet 1 tablespoon olive oil salt and freshly ground pepper, to taste Method Preheat oven to 400º F. Slice the salmon into four portions. Brush both sides with olive oil and season with salt and pepper. Bake for 10 minutes, or until salmon is medium-rare. Remove from the oven, brush with the glaze and serve with wild rice and garlic sautéed greens. Arame Cooked in Apple Cider By Amy Topel Serves 4 as a side dish Ingredients 1 tablespoon toasted sesame oil 1/2 package firm tofu 2 cloves garlic, thinly sliced 1 carrot, julienned 1 cup dried arame 1 cup apple cider 2 tablespoon soy sauce 1 tablespoon cider vinegar Method Soak the arame in cold water for 5 minutes, drain and set aside. Cut the tofu into small cubes, slice the garlic and julienne the carrot. In a skillet, heat the sesame oil, and add the tofu, allowing it to brown on all sides, when browned add the carrots and garlic, lower the heat and cook for 2 minutes. Add the arame, apple juice, vinegar and soy sauce and cook, uncovered for 5 minutes or until the liquid has mostly evaporated. Taste and adjust seasonings and serve. ////////**************------------------ Sautéed Delicata Squash with Collard Greens and Apricots By Amy Topel Serves 4-6 Ingredients 2 small delicata squash, washed, seeded and cut into 1/8-inch thick half-moons 2 bunches collard greens, washed, stemmed and cut into 1/4-inch strips 5 cloves garlic, peeled and sliced 1/2 cup cooked chickpeas 1/4 cup dried apricots, quartered 3 tablespoons olive oil 1/8 cup apple cider or water pinch cayenne salt and freshly ground pepper, to taste Method Preheat oven to 350F. Toss squash slices with 1 tablespoon olive oil, salt and pepper and arrange in a single layer on a cookie sheet. Bake for 15 minutes, or until squash is tender and golden brown. Meanwhile, heat 2 tablespoons olive oil in a Dutch oven, add collard greens and water and cook over medium heat, covered, for 10 minutes. Add garlic, chickpeas, apricots and cayenne and cook for another 5-10 minutes, until collards are tender. Season to taste with salt and pepper. To serve, place a pile of the collard green mixture on a plate and garnish with the baked squash. ///////////***************--------------------- Current Mood: depressed (2 Comments |Comment on this)
Wednesday, November 7th, 2007
6:12 pm	Useless knowledge  In Japan, the dragonfly symbolizes good luck, courage and manliness. Japan warriors often wore the dragonfly emblem in battle. (Comment on this)
Thursday, September 6th, 2007
11:02 am	The King is Dead... Long live the King: Luciano Pavarotti I'm utterly depressed about this, you can call me ridiculos or stupid, but I'm crying because of his death. Pavarotti was the gratest Tenor of our times, he tried (and succed), to bring the Opera closer to the people, the masses, along with José Carreras and Plácido Domingo. He was hated by a lot, but loved by the most. He had the greatest Tenor in the modern times, and he achieved the greatest prizes all over the world because of his voice. With the "Three Tenors" show, he sang in the most important and imponent scenarios in the world, and with the "Pavarotti and Friends" concerts, he could bring closer the people to both the Opera and the Stars that sang along with him to raise funds for different causes. He was the greatest. And now, this morning, the King passed away due to his deteriorated health, he suffered for years because of his decadent life style, but undubitabily, he was the greatest. The King is Dead. Long Live the King. Current Mood: sad Current Music: Amigos para Siempre, form Pavarotti and Friends Cd 1 (Comment on this)
Thursday, August 30th, 2007
5:04 pm	It's weird... After years and years of loving someone, somehow, you can finally accept that even if this love is never going to end, you can still have someone as a friend that can be closer thatn this person, it's weird... Current Music: Growing old with you, by Adam Sandler (Comment on this)
Thursday, August 23rd, 2007
1:21 pm	stressed... Too many people hassle over the thing that we started with the comic, and now we are supposed to be firensa with a lot of people we hardly know... it's weird, specially since part of the people is just near because we made an announcement in our workplace... This leads to problems, ALWAYS, our problems began with the drawer resigning, we had to find a new one, wich we did luckily, she's awesome. And well, I'm working hard in the script, I wasn't doing it XD, but Carlos gave me a speech and I have to go back to work, jajajajajajaja, and well, it's gonna be hard, we are going to have to start everything again, and well, let's hope fo the best, just hope everything goes better now XD. (Comment on this)
Wednesday, July 25th, 2007
11:01 am	To have a quarrel with your boyfriend is not the best way to start your day, especially since you are supposed to deal with people al day long without any support other than some useless distractions... it's just terrible... Current Mood: depressed Current Music: Broken Wings, ending de Trinity Blood (Comment on this)
Sunday, June 3rd, 2007
1:11 pm	9 years... I'm about to be 9 years with my boyfriend, and after a brief time... I GOT ENGAGED AGAIN!!! It's been years since I last said I could ever be engaged again, and then, I ran into Héctor's arms again... and now I'm happy that I'm engaged even if it's complicated. ( some people... ) Current Mood: bouncy Current Music: Querer by Cirque du Soleil (Comment on this)
Tuesday, May 29th, 2007
6:12 am	Birthday girl... Well, I turned out a year older yesterday, to all those who know me... don't tell my age! ( di facto... ) And well, four days of having "celebrations" finally burned me out T^T, I'm tired and sleepy, and my head is spinning like a mad cow, and I gain about three pounds in copious dinners (double T^T), and I have to loose a lot more for a wedding in three months... this is gonna be tough. ( b-d presents from myself ) I'm a bibliophagus, I know... Current Music: Kini Naru Aitsu (Comment on this)
Wednesday, April 18th, 2007
11:05 am	Hullo! Returning from a very long brain vacations(my brain was out somewhere over the rainbow, because I wasn't doing anything, jajajajaja) Missed you all, and just to state I have a new work shift: Monday-Friday 6-3, T^T so, you're going to find me here in this hours and days Love ya all!!! (Comment on this)
Thursday, March 29th, 2007
2:50 pm	angel ... yeah! i wish, jajajajajaja You're an Angel of..... (w/ anime pic.s) You're a Guardian Angel Watching over that one you're assigned to watch over, you are the most gently and open-minded. Unlike the Angel of Light, you aren't vain, you think humans are the most fascinating creatures created by god. You are the most innocent of all angels, beauty of innocence. Your job may sound simple but your at risk of becoming a fallen, for you could fall in love with the one you protect. Take The Quiz Now! Quizzes by myYearbook.com or maybe ... You're an Angel of..... (w/ anime pic.s) You're an Angel of Dreams Sitting in the realm of dreams, you nover leave this realm. Just wandering from dream to dream is all you really do. Very beautiful, and the most neutral of all angel, you don't care about anything that happens on earth. Very mysterious, you appear in dreams of humans all the time granting happy dreams or nightmares. You let humans escape to you realm of dreams. You are never lonely someone is always dreaming with you close by watching over them. Take The Quiz Now! Quizzes by myYearbook.com Current Music: Always with you, by Libera (Comment on this)
Saturday, March 17th, 2007
1:02 pm	a ver cómo se ve (Comment on this)
1:01 pm	soy feliz!!! (Comment on this)
Thursday, March 15th, 2007
8:49 am	(dreaming...) wedding dresses... http://www.rivendellbridal.com/ oh por Dios!!!! this are just sooooooo damn beautiful!!!!!! Current Mood: ecstatic Current Music: Close your eyes by Tom Smith :) (Comment on this)
Wednesday, February 21st, 2007
7:15 am	Anime obsessed... I´m weird, I´ve being buying some anime and watching it, some of it is like... commercial(Mahô Sensei Negima for example), but I also managed to have weird things like Hime-Hime and Munto; I´d always considered an anime lover but I think this is too much, jajajajaja, some people has never even heard about them (hime-hime for example), but I´m buying it like mad and watching it like mad have my knowledge in this updated, I´ve been out of shape for about two years (a little bit more), but now I´m regaining my knowledge and making it grow... HOW BAD CAN I SOUND??? JAJAJAJAJAJAJAJAJAJAJAJAJA, no, really, it´s because I found a place where anime is sold cheap, so, I´m enjoying my anime buys (aunque en verdad no son demasiadas, jajaja) ¬¬ (sorry, they´re not much really), so, when my computer is installed again (the´re adding the memory expansion card), I´m gonna be able to share them with you, the count goes so far: Vandread, DearS, Onegai! Teacher, Onegai! Twins, Excel Saga, Fate Stay Night, Munto, He is my Master, Loveless, Mahô Sensei Negima, Howl´s Moving Castle, Spirited Away, Karin, Yami no Matsuei, Blood+, Trinity Blood, Rozen Maiden, Sakura Card Captor, Ranma 1/2, Dragon Quest, Rayearth, Pretear, Haibane Renmei, Last Exile, and Spiral. as you can see, it´s not that much, but I´m starting, just starting... Current Mood: bouncy Current Music: Can´t take my eyes off you by Frankie Vallie (Comment on this)
Sunday, February 11th, 2007
12:00 pm	Creo que no, ni modo... Estoy stressada, quiero correr!!! (Comment on this)
11:58 am	A ver si aquí sí sale ;) (Comment on this)
Sunday, February 4th, 2007
10:07 am	Burned out... Planetario, HTC, y novio... Creo que estoy quemada (burn out), tengo un desgarre y una contractura que no se me han quitado desde el miércoles cuando deberían de haberse quitado hace tres días, digo, estamos en domingo... Bueno, tampoco puedo quejarme demasiado, no han sido demasiadas las cosas que he hecho en los últimos días por aliviarlo ¬¬, tal vez debo empezar a hacer esto =T^T=... Bueno, los amo y los veo, bye. Current Mood: bouncy Current Music: Carol of the Old Ones, by HLPHS (Comment on this)
Sunday, January 21st, 2007
5:01 am	Tengo miedo... Vaya, no me malentiendan, quiero apoyar a mi novio en todo lo que hace, pero ayer va y me suelta la bomba de que lo quieren hacer escolta de su jefe porque es de extrema confianza (es el auxiliar del Secretario de Policía de Monterrey, algo así como el jefe de toda la policía); y no es nada agradable, porque de por sí nunca lo veo, y de repente le salen con eso, pues menos lo voy a ver y como que no me hace gracia que con todas las cosas malas que les están haciendo a los policías por todos lados me vayan a fregar también a mi novio, digo, ya mataron a los jefes de policía de cuatro municipios desde Octubre, a un municipio le mataron a dos jefes seguiditos, así que estoy aterrada con la idea y él solamente sale con que le dijeron que puede haber la posibilidad de que lo hagan escolta y lo dice súper emocionado como si fuera lo mejor del mundo y a mí me dan ganas de gritar y decirle que se vaya a la porra porque no puedo aguantar la idea de tener el corazón en la boca todo el tiempo porque no sé si va a regresar o no... me siento egoíste porque él está emocionado con la idea y yo la deploro, pero la verdad es que no me siento lo suficientemente egoísta todavía como para dejar de sentirme mal por la sola idea de aguantar el suspenso, la verdad es que no quiero que le den la posibilidad siquiera de hacerlo, no me agrada la idea de saber que tengo que tener a un novio guardaespaldas es demasiado pesada para mí, tengo demasiado miedo, demasiado. Current Mood: anxious Current Music: None (Comment on this)
Friday, January 12th, 2007
11:59 am	Día Del Abrazo!!!! jajajajaja, soy ñoña, lo sé. el 21 de enero es el día del abrazo en gringolandia, sé que soy anti-gringo la mayor parte del tiempo, pero es que está genial lo de hacer un día del abrazo!!!!! Si alguien se une a la cruzada (aparte de abrazar a los que quieren), por favor, recuerden que les da miles de ventajas el abrazar y ser abrazados, así que no duden en ponerse las pilas, y A PROMOVER LOS ABRAZOS!!!!! Current Mood: enthralled Current Music: Ashitaka and San, from Mononoke Hime soundtrack (Comment on this)