The Green Bunny on Flickr!

I am proud to announce that we now have a Flickr account for The Green Bunny =) This means I will be hoping for some reader participation regarding picture posts!

http://www.flickr.com/photos/thegreenbunny/
http://www.flickr.com/photos/thegreenbunny/
http://www.flickr.com/photos/thegreenbunny/

I will regularly do picture calls, so keep your eyes open :)

Why not BYO? (Bring Your Own!)

Over the last few days I have been experimenting with a new concept: bringing my own mug. I must confess, I am ADDICTED to coffee and tea shops. I love their music, their relaxing environment full of intellectuals and people on the go, and most of all (of course) I LOVE drinks! I've never been into alcoholic drinks, so teas and coffees are how I indulge my seemingly-inate desire as a human to constantly be drinking something. As a result, I have probably used and thrown out 2-3 cardboard cups every day for the past 6 years or so. THAT IS A LOT OF TRASH!

So recently, I was inspired by those around me to bring my own mug. Several weeks ago after volunteering for the first Pancakes for Pride event, I was given a free "decorate your own mug" in my volunteer gift pack. So Sunday night I sat at my kitchen table and "made my own mug." Now not only do I get to save the environment one little bit at a time, but I get to show off all the amazing stickers I have been given over the past several months =) My mug is now not only a statement expressing that I don't want to waste paper cups, but it also serves as a mini-billboard for the rights of living things!

Of course, bringing your own mug isn't ALWAYS fun and games... you'll have to carry the mug around with you and clean it regularly. There is nothing like opening an old, uncleaned mug and finding that a small smelly rainforest has started to grow inside it. I'll admit, I also sort of hate carrying things around if I don't have to. But the benefits of bringing your own mug FAR outway the negatives. For those of you that are still in doubt, just give it a try! And here are some tips on making bringing your own mug easier:

*Opt for a mug that has a SUPER leak-proof, no-spill top.

*Get a mug that suits your personality! Express yourself through your mug!

*Shoot for a product that is stainless steel. Plastic mugs can drop and break; plus they don't keep your drink NEARLY as warm/cool.

*Always know how much liquid your mug holds. Then when you are ordering, you can let the barrista know what size beverage your mug fits.

And finally, here are a few "mugshots" for you!

Queer Speed Dating

A friend of mine posted this in their Livejournal, and I wanted to advertise it here for a number of reasons:

1.) They don't want to waste paper on advertising, so they are relying on word-of-mouth and the use of the web (I admire that!)

2.) I don't think there are nearly enough events where people who are genderqueer (etc) can feel comfortable and welcome.

So check it out!

Volunteers Needed!

I probably sound like a broken record of sorts, but I want to really emphasize the need that a few local non-profits have for volunteers! If you have even a few hours on a weekend, you may want to be involved!

Vancouver Pride Season (volunteer for the Vancouver Pride Society)
There are several events coming up towards the end of July and of course, the biggest clump of events occur the first week of August! Volunteers get free T-Shirts, admission to events (ie. Gay Day at Playland!) and of course, you get to be apart of the biggest Pride events in Canada!
For more information, check out the VPS website volunteer form here:
http://www.vancouverpride.ca/involve_volunteer.cfm?pageid=8

Out On Screen
Out on Screen hosts the biggest queer film festival in Canada, and it is held right here in Vancouver! There are tons of volunteer positions available, so whatever you are good at doing, there is likely a volunteer position for you! I tend to be biased, but I recommend working on the new "Street Teams," where you get to dress up and hand out flyers in your favorite neighborhoods! The perks for Out on Screen are amazing: free tickets for every 5 hours you work, free volunteer T-Shirts, and a chance to network with some of the most important people in Independent Film!
For more information, check out the Out on Screen website here:
http://www.outonscreen.com/content/Volunteer/17/4/0

Car-Free Commercial Drive Festival
I cannot emphasize how excited I am that there are going to be two of these festivals this year! The first festival, which was held in June, was absolutely fantastic! The second (held on July 22nd) will be equally as fantastic, if not more. People are still needed to help with Barricades, so PLEASE consider signing up for a 2 hours shift! Volunteers get discounts on T-shirts and tanks, and access to a Green Room full of donated food and drink! This festival is highly organized and great if you are interested in social issues...
For more information, check out the website here!:
http://www.commercialdrivefestival.org/

July Events

JULY EVENT LISTING

Here is a brief list of some events coming up in July! I am so sorry it is posted later than usual!
ALSO: If you are interested in volunteering for ANY of the Pride events, or are interested in a Barricade shift for the Car-Free Commercial Drive Festival, PLEASE CONTACT ME AND I WILL ARRANGE IT! Your help is needed!!!

July 7th: Pancakes for Pride Pancake Breakfast (To Support the VPS), @ The Fountainhead Pub from 11am-2pm.

July 7th: Vancouver Pride Society Volunteer Open House, @ Little Sister's Bookstore on Davie in downtown Vancouver, from 11am-5pm.

July 13th: Doria Roberts Concert (an amazing queer performer), @ the Media Club (695 Cambie Street. Show starts at 6pm and costs $10. Don't miss it :)
For more info go here:
http://www.superdyke.com/eventinfo.php?loc=1&month=07&event=1469

July 14th: Picnic in the Park! (A Vancouver Pride Event), @ Brockton Oval in Stanley Park, from 11am-7pm. Check out more information on this event here: http://www.vancouverpride.ca/event-details.cfm?pageid=36&id=163.

July 21st: Gay Day At Playland!!!, @ Playland, of course!, from noon to 8pm. Wear a red shirt to show your pride! Check out more information on this event here:
http://www.vancouverpride.ca/event-details.cfm?pageid=36&id=166

July 21st: Out on Screen Silent Auction, @ Vancity Theatre (1181 Seymour) Starting at 7pm. For more info on this event check out:
http://www.superdyke.com/eventinfo.php?loc=1&month=07&event=1494

July 22nd: Car-Free Commercial Drive Day!, @ on Commercial Drive between 1st avenue and Venables, from noon to 8pm! Check out more information on this event here:
http://www.commercialdrivefestival.org/

July 29th: Dine With Pride (Dinner and Silent Auction), @ the Marriott Pinnacle downtown hotel from 6-8:30pm. Check out more information on this event here:
http://www.vancouverpride.ca/event-details.cfm?pageid=36&id=170

Reminder: East Side Pride This Saturday!

Just wanted to remind everyone that East Side Pride is only TWO DAYS away! I will post the event details below! I am the head volunteer in charge on the scene during the day, so I will be kicking around from about 8:30am to 6ish! Come say hi if you see me!


East Side Pride
Saturday, June 30/07
11:00am – 5:00pm
Come out and help the VPS kick off our Pride Season by celebrating East Side Pride in the Heart of Commercial Drive.This Festival will feature something from the very young to the young at heart and everybody in between, including the Dog.
East Side Pride Festival will feature live entertainment on our festival stage, great food, and variety of vendors from all over. This is your opportunity to catch up with old friends and make new ones. Stop by the VPS tent to buy your Pride merchandise and memberships.

For more information on this event, including a list of performers, check out http://www.vancouverpride.ca/event-details.cfm?pageid=36&id=161

On Organic and Local Food, and Rennet!

I first want to post bits from an article that was posted Tuesday on Yahoo Food by Maggie Nemser. I think this will be very helpful for people who are wondering about the healthiest/most ethical food purchasing choices.


"The Musts and Myths of Organic and Locally Grown
Posted Tue, Jun 26, 2007, 10:01 am PDT

So you've been known to occasionally spend extra on organic milk, mosey over to the free-range meat section, and make an effort to support your local farms by buying berries from a roadside fruit stand. Still, I'm betting the farm that if you're confused about when to go local, when you should go organic, and when it's all just baloney, you're not alone.

I reached out to two experts in the field for some solid answers. Joy Bauer, nutritionist extraordinaire, breaks down the musts and myths of organic and local, while Ryan Hardy, the fresh-market-obsessed chef at The Montagna in Aspen, provides five easy ways to include the best of both into our diets. I hope this helps you figure out the best ways to bring farm-fresh food closer to your home.

WHAT IS LOCALLY GROWN? Locally grown means seasonal food from small farms. Some say it applies only to foods grown within a 100-mile radius; others stretch it to 250 miles.
MUSTS: Seasonal fruits, seasonal vegetables, milk and dairy.
WHY? Local crops harvested at their peak of freshness and flavor offer superior nutrient density, and buying produce from local growers reduces the environmental impact and costs of transporting product.
MYTHS: Local food is not necessarily organically grown. However, there is truth to many local farmers' claims that they do not use pesticides. WHY? They just can't advertise themselves as certified organic unless they've gone through the certification process, which is lengthy and expensive.
WHAT'S ORGANIC?For plants, organic means grown on certified organic land without synthetic fertilizers or chemicals (like pesticides). Genetic modification and irradiation are also off-limits. For animals, organic means access to the outdoors, only organic feed for at least a year, and no antibiotics or growth hormones.
MUSTS: Apples, cherries, grapes (especially if they're imported), nectarines, peaches, pears, raspberries, strawberries, bell peppers, celery, potatoes, spinach, beef, poultry and dairy.
WHY? Because these fruits and veggies have been found to contain the most pesticide residue, even after being washed, and organic meats and dairy (though much more expensive) reduce your exposure to toxins, including the one that causes mad cow disease.
MYTHS You don't need to worry about buying these organic: bananas, kiwi, mangoes, papaya, pineapple, asparagus, avocado, broccoli, cauliflower, corn, onion, sweet peas, and seafood.
WHY? Because these fruits and veggies tend not to carry pesticide residue, and seafood has no USDA organic certification standards (so "organic seafood" doesn't mean much).
Now that you've got the dirt on organic and local, check out Chef Ryan Hardy's 5 easy ways to bring the benefits of both to your table:

1. Go to farmer's markets. The farmer's market may not always easily fit into your busy schedule, but taking 30 minutes to buy good foods for your family is worth the time.
2. Demand it at your local store. Ask your local grocer to get in products you want -- be specific and follow up.
3. Talk with local chefs who use local, organic ingredients. Chefs are notoriously picky about finding the right product. Ask about the ingredients they use.... You'll probably find out that most are easily obtainable.
4. Buy what's in season. Food is at its cheapest when it's at its best -- so take advantage and eat fresh fruits and vegetables when they're at their peak.
5. Eat more greens. Farm-fresh salad greens are exciting additions to all kinds of dishes, not just salads. Try adding them to pasta, serving them under a steak, or simply sandwiching them with goat cheese between bread."

This article quoted from http://food.yahoo.com/blog/editorspicks/179/the-musts-and-myths-of-organic-and-locally-grown

Secondly, I want to talk a bit about rennet. For those of you who don't know what rennet is, I will tell you. Rennet is "is a natural complex of enzymes produced in any mammalian stomach to digest the mother's milk." It is used to coagulate milk, causing it to separate into solids. Some cheese companies use rennet to make cheese, meaning they have to kill cows and calves, slice out their stomachsm, leaving cow rennet in our cheese. If you are a vegetarian, this is no good! I'm concerned about the presence of rennet in cheese I eat.

I recently stumbled upon an EXCELLENT resource for people who are concerned about eating cheese with rennet. This resource links brands and gives other details on how to avoid cheese that is made with rennet.

http://cheese.joyousliving.com/Default.aspx

Lifesaving First Aid!

Ok, so perhaps this is a little bit different from what I regularly post, but today I went to the St. John Ambulance location in Port Moody and got myself certified in Emergency First Aid (Level One) and Level A CPR. It was a one day course, from 8:30am to just before 5pm, and cost me just under $100 dollars. Usually people who take the course are taking it because it is required by their workplace, or because they are volunteering for an organization that requires they take it. I just decided that I wanted to be able to act if I am ever in a situation where someone is hurt and needs my help.

The course came with a book, about a centimeter thick, that I was supposed to read before taking the course. I only registered Thursday, so I must confess, I basically "skimmed" the book before the class early this morning over coffee (with 2 shots of espresso!) and a banana blueberry soy muffin. However, the class was INCREDIBLy thorough, full of practicals (you really get down on the ground), and I ended up passing the test with flying colors.

I strongly encourage everyone to sign up for one of these courses. I learned a lot that I didn't know, and I'd really like to think that anything ever happened to me, someone would be around who took this course.

Another issue came up during the course, actually. Perhaps one that is more relevent to this blog. One section of the course covered severe bleeding, and the instructor encouraged all of us to donate blood. British Columbia is currently experiencing a blood shortage, and as a result, blood often has to be shipped over from Alberta.

This request struck a nerve with me. I donated blood once after 9-11 (I attended University in Maine in 2003) and the requirements for blood donors were, how should I say it... "lowered" somewhat significantly because of the state of emergency. I remember the sheet I had to fill out had VERY few limitations on it. However, upon checking with the Canadian Blood Services website several months ago, I found that both the temporary and indefinite deferral lists were quite extensive. What I found most shocking was the following indefinite deferral:

"All men who have had sex with another man, even once, since 1977 are indefinitely deferred. This is based on current scientific knowledge and statistical information that shows that men who have had sex with other men are at greater risk for HIV/AIDS infection than other people."

This seemed incredibly ridiculous to me... statistic or not, the blood certainly gets tested before being given to a recipient, and I can't imagine that two men in a monogamous relationship are any more at risk of giving a patient a bloodborne disease than a heterosexual individual with several hundred partners.

At any rate, the queer community has certainly been fighting this battle. I am sad to see that there are probably thousands of queer donors with perfectly acceptable blood, willing and wanting to give to those in need of it during a time of crisis, that are unable to because of this rule.

Additionally, I have heard from my peers that people have been questioned as to whether or not they have ever had an abortion or miscarried; two questions which I find have the potential to be quite traumatizing or triggering. I also am having trouble finding any documentation leading to why these questions are even relevent. If anyone can find some sort of medical backing to why these questions should be asked, PLEASE e-mail them to me or post them in the comments!

I honestly asked myself this question: Do I want to support Canadian Blood Services, even though I generally find their politics to be questionable?

The answer?

A reluctant yes. Donating blood does not support Canadian Blood Services. It supports life. Donating blood saves at least 3 lives. By NOT donating blood, I am not hurting Canadian Blood Services; I am only hurting 3 people who need me. I am not willing to let them down. There are other ways to fight this battle.

So tomorrow I will be donating blood. I will come back with a full report!

Leslie Feinberg: Perfect!

Ok, so I was just having a discussion where I declared that if I were to be able to absorb the knowledge and experience of any other person, it would have to be Leslie Feinberg. Somehow, Feinberg manages to be on top of every issue there is: anti-semitism, ableism, classism, racism, sexism, transphobia, homophobia, you name it. Then I asked... what about the environment? To which the other person responded, "Well, the environment isn't oppressed."

So maybe I am being devil's advocate here in asking, but isn't the environment an oppressed living entity?

Just a thought.

Taste of Health 2007

This event won't appear on the events calendar until September, but I am going to give everyone a heads up! Earthsave Canada is holding the 9th annual Taste of Health vegetarian festival Saturday September 29th - Sunday September 20th! The event looks amazing... I'd go into detail, but I wouldn't be able to do the festival nearly as much justice as their own website:

http://tasteofhealth.earthsave.ca/

You may also want to check out the Earthsave Canada website, as it has the 2007 Greater Vancouver Area 2007 Vegetarian Directory which lists a vast number of businesses that cater to the needs of vegetarians, vegans, and health conscious people.

http://www.earthsave.ca/

Dad's Rice and Beans + My Cabbage = Delicious!

Ok, I made a great thing for dinner and I had to pass the recipe your way.Take my word that it really is delicious, even my friend Susan, who is a meat and potatos kind of person, really thought it was good. It may seem like a meal from the Irish Depression straight out of a Frank McCourt book,but TRUST ME here!!!

Ok, the first part is dad's bean and rice recipe with a little twist. If youare doing this as one meal, make the rice first, because the rice takes longer. I will refresh your memory on how to make the rice:

"Dad's Rice And Bean Recipe"

-1 Cup Rice (we used basmati, but any kind will do)
-2 Cups Water
-1 pinch of Salt
-2 Tablespoons of Oil
-1 Can of Beans (Kidney Beans taste great, we used black beans because L won't eat kidney beans. Don't use like... Heinz Baked beans or anything likethat. Not refried, either. Won't work)
-1 teaspoon of Adobo Seasoning or Seasoning Salt

Now, I recommend you just throw all the ingredients into a rice cooker, stirwell, and turn the rice cooker will work the magic. Otherwise use theseinstructions:

1.)Boil 1 cup rice and 2 cups water and oil and salt.
2.)AFTER it boils, add beans and stir.
3.)Keep covered, then simmer for 20 minutes. DO NOT REMOVE THE LID!!! (Dadnotes in his recipe, that mom gets mad when you take off the lid! So keepthe lid on for the entire duration of the simmering!!!Ok, now for my part of the recipe, the cabbage part!!!

"Monika's Special Cabbage"

-1/2 head of cabbage
-2 medium carrots
-1 vegetable bouillon cube
-1 cup water
-1 tsp garlic, finely chopped
-1 whole, medium sized onion, diced
-olive oil-some Adobo of course!
-some Goya Sazon-it! if you have it, (If you don't have the Adobo or Sazon-it!, then you can use Seasoning Saltor Allspice)
-Salt and/or pepper, depending on what you like to add for flavoring

1.)Peel and slice carrots thin and at an angle.
2.)Cut the half cabbage head in half again. Cut out the core. Slice thin,about 1/3 in to 1/2 an inch.
3.)In a large pot, add the oil. When the oil is heated, heat the garlic andthe onion.
4.) Once the onion and garlic are hot (don't burn them!) raise the heat abit, and add the 1 cup of water and the boullion. Wait until the boullion iscompletely dissolved before going on to the next step.
5.) Make sure that there is enough water (just enough, not too much) tocover the bottom of the pot. If the water boils too much add just a littlebit more water.
6.)Now add the sliced cabbage and the carrots. Sprinkle in some of the saltand a bit of your seasonings.
7.)Turn heat to low. Cover pot, and let simmer for 2 minutes.
8.)Uncover and stir well. Re-cover. Repeat every 2-3 minutes until cabbageis tender but has a crunch to it. You want to steam the cabbage, not boil ituntil it's mushy. This should take about 10 minutes or so. Watch the liquidat the bottom. If all is absorbed add another 3 or 4 Tbsp.
9)Once the cabbage is to the desired texture, add a dash seasoning, and mixwell. Serve with dad's rice, and I am telling you, it will be a delicious, savorymeal!!!! SOOOO GOOD!!!!!

Vancouver Pride Desperate for Volunteers

The Vancouver Pride Parade is in jeopardy as they lost their sponsorship. If anyone is interested in volunteering, please read this article:

http://www.xtra.ca/public/viewstory.aspx?AFF_TYPE=4&STORY_ID=3158&PUB_TEMPLATE_ID=2

and/or sign up to volunteer using this form:
http://www.vancouverpride.ca/involve_volunteer.cfm?pageid=8

June Events

JUNE EVENT LISTING

Here is a brief list of some events coming up in June:

June 6th: Superdyke Meet & Greet Wednesday, @ The End Cafe from 7pm-10pm

June 7th: Contraptioneers 1st, @ The Lamplighter from 9pm-12:30am (local queer group)

June 10th: GLASS Youth Choir Summer Concert, @ West Burnaby United Church from 7pm-9pm

June 16th: Pancakes for Pride Fundraiser, @ Characters Restaurant Patio on Davie and Thurlow, from 9am to noon (sponsored by the Vancouver Pride Society)

June 17th: Car-Free Commercial Drive Festival, @ Britannia Community Centre from noon to 6pm

June 17th: Vegan Potluck: Canadian Style!, @ the Vegetarian Resource Centre (2250 Commercial Drive), doors open at 6pm (for more information on this event, please go here:
http://www.vancouverveg.com/event.php?id=1227

June 21st: Beastie Bent, @ The Anza Club (3 w. 8th, Corner of Ontario) from 9pm to 2am

June 23rd: Serenity/Equality Now Fundraiser, @ the Pacific Cinematheque from 1pm to 5pm

June 30th: East Side Pride, @ the Britannia Community Centre from 1pm to 5pm (sponsored by the Vancouver Pride Society)

It's NOT Too Late To Volunteer for the 2007 Queer Film Festival

Even if you missed the volunteer orientation in early May, it is NOT too late to volunteer for the 2007 Vancouver Queer Film Festival. Ross Johnstone, from Out On Screen, has let me know that he is holding another orientation session for new volunteers on June 13th, at 7:00pm. The orientation will be at the office, which is located at 207 W. Hastings, suite 405.

I hope people will consider volunteering. I know I will be there!!!

Delicious, Mild, Coconut Curry!

This is a delicious curry recipe that is delicious even to a person who is not normally a big curry fan! It is easy to make, and like I said... absolutely delicious!!! I make it in a huge wok, but you can make it in a large pot if you like!

"Monika's Coconut Curry"

-4 medium potatos (yellow potatoes seem to be the tastiest!)
-a small handful of fresh spinach
-1 cup of cauliflower (I usually just use half of a small head of cauliflower because I like cauliflower so much!)
-1 chopped fresh tomato
-2-3 tablespoons sesame oil (any oil will work, but sesame tastes best!)
-1 1/2 cups coconut milk (1 can will do)
-1-2 tablespoons of your favorite curry powder or paste (red curry powder is REALLY good, so is yellow)
-1/2 cup of peas
-1 cup of rice (I suggest basmati!)

1.) Start the rice first, as it takes longer to cook. Just cook the rice as you normally would, because you will serve the curry over the rice.
2.) Poke holes all over the potatos and microwave on a paper towel for 2-3 minutes, then turn over and microwave for 2-3 more minutes.
3.) Add oil of choice to nonstick pan and add the microwaved potatos (chopped into bite-size chunks). Fry until browned.
4.) Chop and steam cauliflower, adding the chopped spinach and the peas on top at the last minute (don't leave spinach in too long or it will be soggy!).
5.) Add the coconut milk and the curry to the fried potatos. Wait until it comes to a bit of a boil.
6.) When you are certain the potatos are soft enough, add the cauliflower, spinach, and peas as well. Then toss in the chopped tomatoes saucepan and simmer until sauce reduces a bit, and everything is nice and hot.

Serve over the rice! That's it!

Right In Your Own Backyard...

Back in March when I went to EPIC, I was taken away by the concept of Cob houses. When I mentioned how interested I was in these marvelous homes, a few of my friends turned their noses up at the idea, as though I was pitching some sort of brand new "Urban Hippy" idea to them. Well, in reality, Cob houses have been around for thousands of years, and structures built out of Cob today have the capability of being magnificent, if not elegant. They are also far more economical and environmentally friendly than the cookie-cutter homes being pumped out today. The group at EPIC that was holding demonstrations on how to build your own Cob home is called MOBY and is located on Commercial Drive. Of course, another amazing group of people in East Vancouver doing great things for their community! In addition to involving themselves with the wonder that is Cobbing, their bigger project is creating gardens in spaces that would otherwise be garbage-filled urban areas! You should check out their group at their website:

http://www.myownbackyard.ca/

The process of building a Cob home is so much more personal than building a mainstream, run-of-the-mill, modern home... if you build your own Cob home, you really put yourself into it. You mash it down with your bare feet and hands, you feel the earth that you will be living within, and you form and mold your own walls and floors like they are a giant sculpture. There thought of this seems so romantic to me, and not only that, Cob homes are so much more environmentally friendly. On top of all this, building a Cob home is a community affair. A person can't just go out and say "I want to learn to build every part of a house," because it would be impossible. The person would have to learn carpentry, electric, plumbing, how to install carpets, etc, etc. But with Cob houses, there are fewer steps, and the steps there are, are easier to perfect. When a person wants to build a Cobb home, they take a thorough course that is sometimes just two weeks long. They then find another family that is building their own Cob home, and assist that family in building their home. That family later returns the favor, sort of under the concept of "paying it forward."

So when I got home, I started researching where I could learn to build a Cob house. I stumbled upon the website of the Lasqueti Mud Girls. The site reeled me in immediately... the programs they have are extremely fairly priced for what you get: a vacation, food, comradery, and skills that you will have forever and will be able to use to create lasting structures.

This outhouse from their photo slideshow, for example, SOLD ME on the Lasqueti Mud Girls:

This summer I am SADLY booked solid with volunteering obligations, but I am probably going to sign up for a fall course. Their first course starts on June 18th, 2007, and their last course starts September 3rd, 2007. For entire summer event lineup, follow this link:

http://www.mudgirls.ca/noflash_Site/upcoming.html

Their main website is at this next link, and you can choose between high and low bandwidth:

http://www.mudgirls.ca/

Marvelous Minestrone

I love soup! But I have actually gotten to the point where I DON'T like it from a can. This is hugely unusual because I pretty much grew up living entirely on soup. Ask my parents, it's true! I used to eat if for BREAKFAST! Anyway, I have brag and say that I do, in fact, make the best minestrone soup ever. Now I will indulge my secret (or not so secret) recipe.

"Monika's Minestrone Soup"

-Can of mixed beans (you can also do the hard beans and soak them the night before, but I never have the patience!)
-Plenty of vegetable stock (boullion)
-1 Pepper of your choice (green, yellow, red, whatever you like!)
-1 medium sized onion
-1 to 2 garlic cloves
-1/4 of a cabbage
-2 to 3 carrots
-1 to 2 potatos
-1 to 2 celery stalks
-small handful of fresh spinach
-1 cup of your favorite soup noodles
-1/2 small tin of tomato sauce
-1/2 cup of frozen corn
-1/2 cup frozen peas
-Seasonings you like! Some good choices are: Rosemary, Oregano, Bay Leaves, Garlic Powder, Salt and Pepper. My FAVORITE seasoning is Adobo... it may very well be the secret magic to this soup!
-Olive Oil

***Note*** The reason I am so lenient on the amount of some of the ingredients, is that your pot size will vary, as will the amount of soup you want to make. Also, some people just like certain ingredients more than they like others. I LOVE potatos, so I put lots. I can do without celery. Any of the veggies in the soup you can take or leave, really... and you can add anything to it that you want to! You can even add meat if you want. If I ate meat, I would probably add hamburger to this soup. If you want to add hamburger, brown it first, then toss it in at the end. You probably could even add Yves Veggie Ground to it (fake meat) and it would probably taste great!

1.) Add a bit of oil to the pot and heat it on low. When it's heated, add the garlic and onions. DON'T BURN THEM! Just heat them :)
2.) When the onions and garlic are heated, add chopped carrots, celery, peppers, and potatos.
3.) Sweat the chopped veggies a bit on low heat, adding some of your seasonings.
4.) Add enough stock to cover the veggies, then add the same amount again. Add as much stock as you want soup, but leave enough room for the water to rise when you add the beans, noodles, etc.
5.)Add the tomato sauce.
6.)Bring to a boil.
7.)When it comes to a boil, add the pasta. Let the pasta cook for about 5 minutes.
8.) Now add chopped cabbage and the DRAINED can of beans.
9.) After about 5 minutes, add the handful of spinach, the corn, and the peas. Stir.
10.) Test the soup out; check to see that it tastes the way you want it, that the noodles and potatos are cooked enough, etc. When everything is the way you want it, it is ready to serve!

This soup tastes great with fresh bread and with fresh parmesan sprinkled on top!

Queer Youth On The Net: Get Interviewed, Get $25 Bucks

I've already contacted them about this, it's a legit research project, and everyone who participates gets a gift card :) I think it's totally worth it!!!

If you live in BC or Alberta and are 19-28 years old, here is a chance to share your story and also pick up a $25 gift card to Cineplex Entertainment!

How does the Net matter in your QLGBT life? Do you use:

Myspace? Facebook? YouTube? SuperDyke? Yahoo groups? Gay.com? Blogs? Events and info Networking? Or what?

Are you 19-28 years old in B.C.? 18-28 years old in Alberta?

Contact Dr. Mary BrysonFaculty of Education, UBCmary.bryson@ubc.ca
Or visit:http://myspace.com/queeryouthnet or http://educ.ubc.ca/faculty/bryson/queerville/

Addicting Egg Fried Rice

This is probably one of my favorite meals, EVER! It's really fun to make (I get to use my wok) and it makes a ton of food! I've made it for many people and I've never gotten any complaints!!! The best thing about this recipe is that you can customize it to suit you: pick and choose what you want to throw in!

"Monika's Egg Fried Rice"

The basics:
-1 to 2 cups of sticky rice (other rices will work, but sticky is SIGNIFICANTLY better)
-1 to 2 eggs (you can do it without egg if you are vegan)
-sesame oil (any oil will do, but sesame is where it's at!)
-Soy Sauce
-Teriyaki Sauce or Stir Fry Sauce (if you want)
-Hot Sauce!!! (Sriracha is our hot sauce of choice, but it is crazy hot!)

The veggies (remember, add or take away as you wish!):
-1 to 2 carrots, chopped
-1 to 2 celery stalks, chopped
-1 to 2 garlic cloves, put through a garlic press
-1 medium onion, diced
-a handful of snap peas or snow peas (or both!)
-1 to 2 green/red/yellow/orange peppers (not all of them, just choose your color!)
-4 to 5 mushrooms (depending on how big they are, or how much you like mushrooms!)
-a handful of chopped broccoli
-a handful of chopped cauliflower
-a handful of chopped cabbage
-1/2 a zucchini, chopped
-1/4 cup corn
-1/4 cup peas

1.) First of all, START THE RICE! It takes WAYYYY longer!!! You may even want to start the rice, then wait 5-10 minutes before starting the rest!
2.) In a pot or wok, heat oil. When the oil is heated, put in the garlic and the onions. Don't Burn :)
3.) Once the onions and the garlic are heated, you can start adding other veggies. There are a few rules to the order you should add veggies in any stir-fry type deal, basically you ALWAYS add mushrooms last because they suck the flavor out of things, and you should always add things in order of firmness: i.e., the more firm it is, the sooner it goes in.
4.) So, add the veggies one by one, stirring constantly, and flavoring with soy sauce/teriyaki to taste. When everything is cooked, put it aside until the rice is done.
5.) When the rice is cooked, put the pot with the veggies in it over the heat again, and turn it on very low.
***NOTE: The following step is MUCH easier with two people :)
6.) Put the rice into the veggie mixture a little at a time, stirring between additions of rice. If you are using one egg, add the egg halfway through the rice-adding process. If you are using two eggs, add the first egg after one third of the rice has been mixed, and add the second egg after two-thirds of the rice has been mixed.
7.) Stir on low heat until the egg is completely cooked.

This should come out REALLY tasty. It won't be greasy like "fried rice" at a chinese restaurant... it should be light and tasty. You won't feel sick or bloated after eating it at all! I always have leftovers and eat some of them for breakfast the next day :)

Potatopalooza

Ok, this entry is for people who fall into all of the following categories:

-You have 3-4 hours of time to cook
-You want to make LOTS of food to freeze for the weeks ahead
-You LOVE potatoes
-You like perogies and Shepard's Pie

If this sounds like you, read on!

The first part of this cooking spree will be perogies. The second part will be the vegetarian shepard's pie. Here is the LONG list of things you will need for your whole cooking experience:

-5 Pounds of Potatos
-5 cups or so of grated Cheddar Cheese
-500 Grams of Cottage Cheese
-1 large onion, diced
-1 to 2 garlic cloves, put through a garlic press
-6 Cups of Flour
-3 large, free range eggs
-2 teaspoons of salt
-1 teaspoon of baking powder
-2 tablespoons of oil
-1 to 2 stalks of celery
-1/2 a bag of Green Giant mixed vegetables
-1 can of cream of celery soup, or alternately, cream of mushroom soup
-a stick or more of butter
-milk (completely optional)
-1 Packages of Yves Veggie Ground Round (Fake Hamburger)

The MATERIALS you will need are:

-A rolling pin (this is dire)
-A flat sheet for the perogies
-Bags to put the perogies in to freeze them
-A baking pan for the shepard's pie
-Waxed paper (to layer the perogies if you have to)
-A bowl (for water)
-A fork
-SOMETHING to mash potatos with (I used a stand mixer)

Ok so here we go...

"Cheddar and Cottage Cheese Perogies... Homemade!!!"

1.) Peel all five pounds of the potatos.
2.) Chop all five pounds of the potatos into even cubes. Try to make them as even as possible so they all cook at the same rate. My mom was very serious about this!
3.) Boil the potatos until they are soft. Don't let them get disgusting and mushy, though.
4.) In a large mixing bowl, mix together the 6 cups of flour, the baking soda, and the salt.
5.) In a liquid measuring cup, beat together the 3 eggs and the oil. Then fill the measuring cup with lukewarm water to the 2 cup line. Make a little dent in the center of your flour mixture, and pour the liquid mixture in.
6.) Now stick in your hands! Start working the dough. Add LITTLE bits of water if you have to, to get it to a consistency that you can work with. You have to knead it into a pretty stiff dough.
7.) When it looks and feels "doughy," roll it into a ball. Rub oil over the outside, and stick it back in the bowl. Cover it with a clean tea towel and let it sit for 30 MINUTES.
8.) Now mash all the potatos, and split them into two bowls. When you are mashing the potatos, it is up to you if you want to add butter or a bit of milk to make the potatos more creamy or buttery. I always do.
9.) Heat some oil in a pan. When the oil is heated, add garlic and onions. Heat them until they are completely cooked, and put the pan aside. You can also cook the onions and garlic in butter, if you want.

This gives you time to make your filling. Now I am going to give you two kinds of filling options... but you can go crazy with fillings... some ideas for fillings are:
*mushroom*spinach*feta*cabbage*sauerkraut*asparagus*havarti*olive*cream cheese*

Anyway, onto the fillings.

"Cheddar Cheese Filling"

a.) Take one bowl of the potatos (which is half of the potatos) and mash in 4 cups of the grated cheese.
b.) Now take half the onions that you cooked, and mash in those as well. You don't have to put ALL the onions in if you don't want, heck, you don't have to put any onions in at all. I just love onions.
b) Mash until the everything is uniform. This mixture is done.

"Cottage Cheese Filling"

a.) Take one bowl of the potatos (which is half of the potatos) and mash the entire 500 gram container of Cottage Cheese. You may have to drain it if it's really water.
b.) Now take the other half of the onions that you cooked, and mash in those as well. You don't have to put ALL the onions in if you don't want, heck, you don't have to put any onions in at all. I just love onions.
b) Mash until the everything is uniform. This mixture is done.

Now returning to the Perogy recipe...

10.) Cut your dough ball in half and roll each half into a ball.
11.) Take the first ball, and roll it out onto a floured surface. The dough should be about 1/8 of an inch thick. You will 100% need a rolling pin to do this.
12.) Now cut the dough into 2inch by 2inch strips.
13.) To make each perogy, you will have to flatten out these 2x2inch squares, individually, then plot the filling into them. You'll have to do it one by one, because the dough has a tendency to want to shrink back to small sized!
14.) So for each perogy:

• Flatten the 2x2 square with the rolling pin
• Plop a bit of filling into the center of the flattened square
• Rub a bit of water around the inside edges of the perogey
• Roll the perogie into a triangle, making the corners meet.
• Press down, all around the edges, with a fork!

Yes! It is lots of work! One idea is to have one person flatten the squares, and have another person do the plopping of the filling and the sealing of each perogy. An idea is to take a baking sheet, cover it with waxed paper, then sprinkle flour on the waxed paper. Lay the perogies on this, and then when you need more space, just plot another piece of waxed paper on top, and continue. You'll need to freeze some of these unless you have like 15 people in your family wanting to eat that day.

Continuing on, you will find that even when you get through filling all your Cheddar Perogies AND your Cottage Cheese Perogies, you will have a lot of potato left. That is where the next recipe comes in. You can either do the Shepard's Pie right away, or freeze the potatos and come back to it. Either way, here is the recipe! Mashed potatos freeze well as long as you seal them and they don't get freezer burn.

"Monika's Vegetarian Shepard's Pie"

The ingredients to this recipe are the remaining potatos, and the other ingredients listed about that were not used in the perogy recipe.

Preheat your oven to about 350 Degrees Farenheit.

1.) In a pot, add some oil. If you want you can cook up some onion and garlic, but since there is so much onion and garlic in the potatos left over from the perogy recipe, I didn't bother this time around. Anyhow, if you choose to add more garlic and onion, now would be the time.
2.) Add chopped celery to the oil, and sweat it a bit.
3.) Next, add in the Yves Veggie Ground Round. Make sure the heat is around medium so it cooks, but doesn't burn.
4.) When the Ground Round looks cooked, add the half bag of mixed veggies. Stir them in well. Make sure you break them up if they are frozen.
5.) When the Ground Round and veggies are mostly cooked, empty in the can of cream of celery/mushroom soup. MIX WELL. Heat on low for a few more minutes until everything is good and mixed.
6.) Grease a casserole dish.
7.) Remove the Ground Round/Veggie/Cream mixture from the stove, and pour it into the bottom of the greased casserole dish.
8.) Mix the two potato fillings together (cottage cheese and cheddar), and spread them evenly on top of the Ground Round/Veggie/Cream mixture in the casserole dish.
9.) Sprinkle the remaining cup of grated cheese on top.
10.) Bake in the oven for about 30 minutes, or until the cheese on top is golden brown!

PHEWWWWWWWWWWWWWWWWWWWWWWWWWWWWW!!!!!

I swear, it's alllllll worth it in the end!!!!