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Posted by jules

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Hi there!

I’m just putting this little reminder out because I don’t want to get any emails from people who missed out on The Organized Cook…

24 hours after this post is published it’s OVER.

The doors to the Stonesoup Virtual Cookery School (SVCS) will CLOSE because Module 1 of The Organized Cook is being released on Friday.

You have less than 24 hours to join us for The Organized Cook…

To make sure you don’t miss out, use the link below:
http://thestonesoupshop.com/toc/

With love,
Jules x
www.thestonesoup.com
__________________________

pork & broccoli-2

Asian Pork & Broccoli

I discovered this recipe by accident one night. I was cooking some pork and fennel sausages and had originally been planning an Italian-style dish but the smell of the fennel had such and ‘Asian’ vibe that I just had to change direction. I love when inspiration strikes mid meal!

enough for: 2
takes: 15 minutes
2 smallish heads broccoli, chopped
450g (1lb) pork and fennel sausages, skins removed, meat crumbled
1-4 small red chillies, chopped
4 tablespoons oyster sauce
handful cashews (optional)

1. Preheat a wok or frying pan on a medium high heat. Add broccoli and stir fry until the broccoli is bright green and no longer crunchy. About 5 minutes.

2. Place cooked broccoli in a clean bowl then add a little more oil. Stir fry the sausages until browned and cooked through.

3. Add chilli and return broccoli to the pan. Add oyster sauce and stir fry another minute or until everything is hot.

4. Taste and season with salt and/or more oyster sauce. Serve in bowls with cashews on top (if using).

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Variations

no pork and fennel? – just use plain pork sausages and add 2 teaspoons fennel seeds to the pan. Or a tiny piece of star anise.

vegetarian – replace sausages with crumbled tofu or diced eggplant (aubergine). You’ll need to cook the aubergine with a lid on and for much longer – until it is soft about 15-20 minutes. And use vegetarian oyster sauce or soy sauce.

no oyster sauce – just use soy sauce or hoisin.

more flavour – add a little crushed garlic and/or ginger to the sausages at the end of cooking.

different meat – use any stir fry meat such as chopped chicken breast or thigh fillets, sliced steak, pork fillet or peeled green prawns (shrimp).

more veg – add in any veg that you like to stir fry such as red capsicum (bell pepper), carrots, zucchini, snow peas, sugar snap peas, frozen peas, even baby corn (if that’s your thing). Or serve with baby spinach, cauliflower ‘rice’, coriander leaves (cilantro) or fresh mint.

more substantial – serve with steamed rice or rice noodles cooked according to the packet.

___________________________

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ps. Does The Organized Cook really make a difference?

Honestly, I am so thankful for discovering the art of batch cooking. It helps me practically every day, especially now I’m cooking for 2 little ones.

If there’s only one thing do to make your life in the kitchen easier AND less stressful, using the practices in ‘The Organized Cook‘ would seriously be my number one recommendation.

It’s easily the most life-changing program I run.

Here’s what Michael & Liz said…

“TOC has helped me get my cooking done quicker. It’s makes my cooking time more efficient.”
Michael, The Organized Cook Student.

“I LOVED the ‘Organized Cook’ course & have found it’s made a real difference to my cooking habits – and hugely reduced my Thursday ‘urghh… there’s nothing here I want to cook’ attitude. So, thank you so much for that”
Liz, The Organized Cook Student.

pps. I won’t be sending any more reminders.

DOORS CLOSE in 24-hours from when this email was sent.

To make sure you don’t miss out, go to:
http://thestonesoupshop.com/toc/

__________________________

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(308) Avengers: Age of Ultron

Jul. 26th, 2017 10:14 pm
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(308) The Avengers: Age of Ultron
→ Tony Stark, Natasha Romanoff, Steve Rogers, Bruce Banner, Clint Barton, Wanda Maximoff, Thor, Maria Hill

Previews;


OVER HERE at [community profile] megascopes
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Name: Fallon Sousa
Age: 21
Country: USA
Subscription/Access Policy: Whatever goes/whatever you feel comfortable with, but please no under 18's.

 Interests:
The X-Files, cats, coffee, aliens, life.

I like to post about: Mulder and Scully and how they are the OTP, occasional personal stuff. I love my cats and if I can figure out how to add a picture, maybe I will. I drink a lot of coffee and I complain about that.

About Me/Other Info: If you Google my name, you will see I have written erotica not related to fandom, penned a movie script, and graduated from HS (lol) I'm queer in some way, still figuring out the specifics, and I'm a liberal. No trumpsters, sexists/racists/homophobes please. As long as you are a nice person I'll be nice back. :) I'm also mentally and chronically ill, so you might see stuff about that but not too much.
[syndicated profile] stonesoup_feed

Posted by jules

Lemony Kale with Smoked Trout & Almonds-2

Have you ever wondered how restaurants are able to deliver so many different dishes to your table in a small amount of time?

Well today I’m going to share their ‘secret’.

Basically apart from having lots of staff, restaurants do most of their prep ahead of time. So when the ‘heat is on’ during service they only need to put the finishing touches on each dish.

The technical term is ‘mise en place’.

What is ‘mise en place?’

Ever eaten at a restaurant with an exposed kitchen so you could watch the chefs at work? And ever noticed all the little containers and bottles of sauces they have at their work stations?

Well you’ve seen ‘mise en place‘ in action.

Mise en place is a French term that roughly translates as ‘put in place’. It’s used to describe the practice of chefs preparing food up to a point where it is ready to be used in a dish during food service.

It may be as simple as washing and picking herbs into individual leaves or chopping vegetables. Or more complicated like caramelizing onions, cooking dried beans or slow cooking meats.

The main benefit in a restaurant is that it makes it much quicker and easier to get food on the table after the customer has ordered.

The secondary benefit is that the preparation can help to extend the shelf life of fresh produce, meaning less waste.

How can this ‘secret’ help you?

1. Save you time.
By taking the time when you can to do a little ‘mise en place’ preparation, we can make it much quicker and easier to get dinner on the table when we come home from work late and everyone is hungry.

2. Reduce waste
Happily, a little bit of preparation can actually extend the shelf life of fresh produce. Which means you have more time to use your precious veg before they go bad.

3. Makes it easy to just ‘throw something tasty together’.
I’ve found that prepping ahead and pretending I’m a chef* with my ‘mise’ has an unexpected benefit… It makes it much easier to look in the fridge and actually get inspiration for what to make for dinner.

There’s something about having at least some of the work done that makes the decision process much easier.

Could you benefit from our little ‘secret’?

Then I invite you to join me for The Organized Cook online program.

THD 2016 square logo

The Organized Cook is a 4-week online training program that shows you my simple system for:

  • Getting on top of cooking at home
  • Eating more vegetables
  • Pulling meals together quickly without the ‘last minute’ stress…

To see if it’s right for you go to:
www.thestonesoupshop.com/toc/

NOTE: Registration closes in less than 48-hours.
_________________

“I LOVE the whole ‘Mise en Place’ concept and use it all the time now, it’s saved me so much time. This was a really terrific class!”
Kathleen, The Organized Cook Student.

_________________
Lemony Kale with Smoked Trout & Almonds

Lemony Kale with Smoked Trout & Almonds

Some of my favourite meals involve some take on this quick and easy bowl of goodness. Basically we’re talking a truck load of greens, given a flavour boost with some lemon and garlic and made more substantial with some protein and almonds. For me this is comfort food, like putting on my uggies and getting a big hug.


enough for 2
takes 15 minutes

1 large bunch kale
2-3 cloves garlic, sliced or minced
1-2 lemons
250g (9oz) smoked trout
2 handfuls flaked almonds

1. Wash kale and slice crosswise into ribbons about 1cm (1.3in) thick, discarding the woody stems. Don’t worry about drying, the extra moisture helps the kale to steam.

2. Heat a large pot on a medium high heat. Add a very generous glug of olive oil, the sliced kale and garlic. Cover and cook, stirring every few minutes until the kale is tender and wilted. If it starts to burn add a splash of water.

3. Remove pot from the heat. Season kale generously with salt, pepper and a big squeeze of lemon (or more if you like it really zingy).

4. To serve, divide kale between two bowls and top with fish and almonds.

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Variations

vegetarian – replace fish with extra almonds, cooked chickpeas, crumbled feta or blue cheese, or poached eggs.

nut-free – skip the almonds or replace with toasted bread crumbs.

different greens – I love Tuscan kale here but any greens are good. Try different types of kale, collard greens, spinach or chard (silverbeet). Frozen spinach can also be used – no need to slice, just defrost and cook uncovered so you get rid of the excess moisture.

different protein – anything cooked will work. Think smoked salmon, pan fried sliced chorizo or other spicy sausages, crispy bacon, shaved parmsean, canned fish (hello sardines!), leftover cooked meat or poached or fried eggs.

creamy – stir in a few tablespoons double cream with the lemon juice.

extra zesty – add the zest of the lemons with the juice.

carb-lovers / more substantial – toss in cooked pasta or serve the kale piled on hot buttered sourdough toast.

different nuts – I really love almonds with the trout but feel free to use whatever nuts you have, it will taste better if they’re roasted but it won’t be the end of the world if you can’t be bothered! I often don’t.

With love,
Jules xx

(*for the record I’m not a chef. Just a self-taught cook with a degree in Food Science.)

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ps. Not sure if The Organized Cook will help you?

Of all the courses I’ve created, ‘The Organized Cook’ is the one that gets the most positive feedback from my students making real, lasting changes to their cooking and their lives. It’s also the one that helps me the most in my own kitchen.

Here’s how it’s already helped Liz and Anke…

“This course really helped me to learn methods of preparing for the week ahead and it’s not complicated and ingredients are budget friendly. We are eating more vegetables, lentils and getting meals on the table doesn’t take as long. I’m also getting lots of compliments of dinners. I’m cooking more at home rather than eating out. It’s just quicker and tastier than takeaway food! We are so very thankful for your recipes, we have lots of new family favourites that are quick and easy!”
Liz, The Organized Cook Student.

“The Organized Cook means less last-minute stress, more relaxed cooking. I would recommend it because it reduces stress when it comes to cooking and shopping”
Anke, The Organized Cook Student.

pps. Doors CLOSE in less than 48-hours!

To make sure you don’t miss out go to:
www.thestonesoupshop.com/toc/

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(no subject)

Jul. 24th, 2017 04:26 pm
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 139 x Galavant



@ my DW

(53) Diana Prince in Justice League

Jul. 23rd, 2017 08:34 pm
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(53) Justice League trailer & Comic Con sneak peek
→ Diana Prince

Previews;


OVER HERE at [community profile] megascopes

(no subject)

Jul. 23rd, 2017 05:14 pm
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[personal profile] skimmed_miilk posting in [community profile] addme

I'm a 33 year old Scottish woman, trying to get my journal groove back. I'm a mum of three boys from teen to newborn, and work in healthcare but (thankfully) I'm on maternity leave just now. I mainly write about daily life, the struggles and highlights of attempting to adult and parent and be healthy as a highly strung, stressed over-thinker who doesn't like herself most of the time.  

Wow, I sound fun.  Should I mention that there will be wine, gin and chocolate?

I was obsessed with my Livejournal back in the day - I started it back in 2003 and even though I've only dipped in and out of it in recent years, writing is still very much how I make sense of my life and my mind. That's why I'm trying to reignite that obsession I once had...though it's difficult with increasing grown up responsibilities and shrinking time of my own to put pen to paper fingers to keyboard.  But I know I need the chance to record snatches of life as it flies past, and an outlet for when my mental health takes a dive. 

I swear and I like to write no-holds-barred.  I'm very liberal and support choice - be that choice of who you love, choice over your reproductive options, or just the freedom to chose what you're going to watch on telly tonight. I'm doing my Masters in weight management so I try to live healthily through fitness (like dancing and weight training, albeit on a very beginner level) and healthy eating, but more often than not find myself alone amongst the crumbs at the bottom of a packet of biscuits. I'm book obsessed (mainly literary fiction and never fantasy, chick-lit, or much sci-fi), love a good tv series (Mr Robot, Stranger Things, The Handmaid's Tale, OITNB, Top of the Lake and Homeland have been recent highlights), and sometimes I even get out to see friends.  Some or none of this may come out in my writing.

Along with a lack of time, I guess part of why I've lost touch with my journal has been my shrinking friends list.  It's hard to make time to update when it feels increasingly like you're just shouting into a void. So I'd love it if anyone out there who is in a similar place in life or who is into similar things would like to take a punt on my journal.  I wont promise a very active journal but I am going to try, and I'm also going to try and be a good friend in return.

It's a good job I've been with my husband for ten years, because I'd suck at filling out a dating profile.  Feel free to swipe left (or is it right...? I'm not on Tinder).

monsters inc

Jul. 22nd, 2017 06:07 pm

30 Life on Mars icons

Jul. 19th, 2017 10:00 pm
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The rest at [personal profile] fuesch.

How I Organize My Fridge

Jul. 18th, 2017 10:56 pm
[syndicated profile] stonesoup_feed

Posted by jules

Super Tender Broccoli

When I was backpacking around the world in my 20s there were 2 things that I really missed…

My own bed.

And my own fridge.

I guess I also did miss having a proper kitchen. But every time I tried to squeeze my fresh ingredients into a smelly, chaotic youth hostel shared fridge, that was the part I really struggled with.

Ever since then I’ve always been so thankful for having my own cold storage space. And while it isn’t clean and tidy 100% of the time, I do take a certain pride in keeping it organized.

So today I’m going to share the 5 key principles I follow.

How I Organize My Fridge

1. Keep most in need of using items visible.
It’s so easy to forget what you have. So my first rule is to place anything that needs ‘eating up’ where you can’t miss seeing it each time you open the fridge.

It’s a small thing but makes a HUGE difference to how much food I waste.

2. Keep like things together.
This is just how my brain works. I have separate places for my cheese, my raw meats, fresh veg, prepped ingredients, my fermented veg and of course my champagne!

3. Have a regular place for different ingredients.
This just makes it easier to find what you’re looking for. So I know that half used jar of curry paste will be in he fridge door instead of having to rummage around to find it.

4. Really look once a day.
I don’t know about you, but my memory isn’t the greatest these days. So I try and have a good look in all parts of the fridge at least once a day.

This way I remember what I have and get heaps more ideas for what to cook. Plus I can move things that really need eating to a more visible position so I’m less likely to waste food. Win win!

5. Keep things covered.
The air in the fridge is really dry. The number 1. cause of food spoilage is dehydration, especially for fresh produce. So I keep all my fruit and veg in plastic bags either in the crisper or on the bottom shelf. It doesn’t look so pretty but really makes a difference to how long things last.

For leftovers and my prepped ingredients I use glass containers with plastic lids.

A Video Tour of My Fridge

Watch on YouTube

Like more?

Then I’d love you to join me for The Organized Cook!

THD 2016 square logo

Registration is NOW OPEN for The Organized Cook, a 4-week online training program that shows you my simple system for:

  • Getting on top of cooking at home
  • Eating more vegetables
  • Pulling meals together quickly without the ‘last minute’ stress…

To see if it’s right for you go to:
www.thestonesoupshop.com/toc/

With love,
Jules xx

ps. Not sure if you have time to sign up?

Think about it, you’re always going to have lots going on. Wouldn’t life be so much easier if you had your kitchen organization handled? Imagine if you could free up some time for other areas of your life?

That’s why you get access to the program for life. So you’ll always be able to fit it into the timing that works best for you.

For more details go to:
www.thestonesoupshop.com/toc/

——

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Posted by jules

salt & vinegar steaks

Over the last few months, I’ve spent a lot of time talking to students from my online cooking school.

I always enjoy chatting on the phone or Skype with my students from all over the world. It’s fun but more importantly it gives me valuable insights into what people need help with.

One theme that kept coming up was getting to the end of the day and having that feeling of panic or dread…

‘Oh no! I’ve got to pull a meal together. What will I do?’

One of the best antidotes to this ‘affliction’ is to be a bit more organized. But I know there are some myths that hold people back from getting on top of it.

So let’s get into some myth busting!

The 3 Biggest Myths about being an Organized Cook

Myth 1. If you’re organized there’s less flexibility and freedom.
This ties in with the misconception that being organized means you have to pre-cook loads of complete meals.

But there is another way!

If you focus on prepping ingredients instead there can be loads of room for flexibility and creativity. I find it actually sparks ideas.

And even better, cooking this way means you can ‘pull together’ healthy meals really quickly which means you’re much more likely to eat at home.

As André said:
“Since completing The Organized Cook I am eating more at home because now I need less time to cook.”

Myth 2. You have to spend hours in the kitchen sacrificing your precious weekend time.
People often tell me that a lack of time is their biggest obstacle on the path to organization.

But here’s the thing, you don’t need to dedicate huge chunks of time to make a difference.

The key is to develop a strategy to help you be more efficient with the time you’re already spending.

For example, I often pop on some veg to roast (1 hour but 2 minutes active time) or cook up a pot of rice for Fergal and Finbar (15 minutes) while I’m cooking for today.

If you’d like to explore more strategies for being efficient in the kitchen I’m going to be going much deeper in my new online program, The Organized Cook, which I hope you’ll join me for.

Myth 3. Pre-prepared food is not as healthy as fresh.
Just because fresh food is healthy, doesn’t necessarily mean that food cooked in advance is not.

Whenever we cut or cook food we’re exposing it to oxidation and light or heat. So any light, oxygen or heat sensitive nutrients will be lost during food prep.

Whether we eat the food straight away or store it and eat in a few days time doesn’t make a significant difference. Most of the sensitive nutrients will have already been lost either way.

The way I look at it, if prepping ahead means I’m going to eat more veggies, this totally outweighs any slight loss in nutrition from prepping and storing.

Ready to be feel more Organized?

Well now’s your chance!

THD 2016 square logo

Registration is NOW OPEN for The Organized Cook, a 4-week online training program that shows you my simple system for:

  • Getting on top of cooking at home
  • Eating more vegetables
  • Pulling meals together quickly without the ‘last minute’ stress…

To see if the Organized Cook is right for you go to:
http://thestonesoupshop.com/toc/

_________________________

salt & vinegar steaks-2

Salt & Vinegar Steaks

When I was growing up ‘salt and vinegar’ was my favourite flavour of potato chips (crisps). But it wasn’t until my brother was staying with me and cooked his version of these salt and vinegar steaks that I had the inspiration to use that classic flavour combo in my cooking. Thanks Dom!

enough for: 2
takes: 30 minutes
1 bunch broccolini or broccoli, chopped
2 steaks
4 tablespoons balsamic vinegar
sea salt flakes

1. Remove steaks from the fridge preferably an hour before you want to cook them, or as long as you’ve got.

2. For the dressing, combine vinegar with 2 tablespoons extra virgin olive oil.

3. Heat a frying pan on a medium high heat. Add a little olive oil and the broccoli / broccolini and a splash of water. Cover and cook stirring every few minutes until the veg are no longer crunchy, about 5-10 minutes. Place veg in a clean bowl.

4. Increase heat to medium high. Rub steaks with a little oil and sprinkle with salt.

5. Cook steaks for 3-5 minutes each side, or until cooked to your liking.

5. Place steak on 2 plates. Drizzle over dressing and allow to rest for 5-10 minutes before serving with the broccolini / broccoli on top and extra sea salt flakes.

Variations

different salt – my brother loves commercial garlic salt or onion salt with his steak.

vegetarian – replace steaks with sliced halloumi cheese. Pan fry halloumi on a medium heat until golden brown on both sides. No need to rest the halloumi before tucking in. OR replace steak with hummus + a handful of almonds.

vegan – try salt and vinegar beans. Replace steaks with a drained can of your favourite beans. Warm in the pan and serve with the veg and dressing. Consider adding a handful or roasted almonds or pine nuts for some extra protein and crunch.

different veg – replace broccoli or broccolini with sliced zucchini, snow peas, frozen peas, sugar snap peas or red bell peppers (capsicum). Or just serve steaks with salad leaves on the side.

more substantial – lovely with mashed potatoes, roast potato or fries, cauliflower mash or a packet of your favourite potato crisps (chips). Or just serve some crusty bread and butter.

different meat – also great with pork chops, lamb chops or lamb cutlets. I also love salt and vinegar sausages (simmer sausages in water for 10-15 minutes before draining and browning in a little oil in the pan).

pescetarian – replace steaks with fish and replace balsamic with lemon juice.

different vinegar / sugar-free – I love the sweetness of balsamic here but you could use any wine or rice vinegar. Sherry vinegar is also a hit.

more veg – serve a green salad on the side.

low carb – I use a cheap balsamic which is lower carb. For strict low carb use 2 tablespoons wine or sherry vinegar instead. For more easy Low Carb ideas check out my new website Deliciously Diabetic.

With love,
Jules x
www.thestonesoup.com

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ps. Not sure if The Organized Cook can help you?

Here’s what Samantha and Pat said about their experience…

“I’m planning more often and are more confident in trusting my instincts. Being better prepared has kept us from eating out too often.”
Samantha, The Organized Cook Student.

“I am planning ahead more often and have less anxiety when it come time to cook the evening meal. The Organized Cook helps simplify the meal planning and preparation process. And access to all of the healthy recipes is great!”
Pat, The Organized Cook Student.

For more details use your link below:
http://thestonesoupshop.com/toc/

Share

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Jul. 17th, 2017 12:25 pm
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Location: US
Timezone: EST
Languages: English

Describe yourself in five sentences or less: I'm extremely new to DW but I have been roleplaying for years. This is awkward because I really don't like to talk about myself. I much prefer to immerse myself in whatever I'm writing and keep things mostly IC unless we need to plot. Bandom/celeb RP is my jam and often played Travis McCoy on Livejournal, as well as William Beckett and Justin Bieber. Check out my journal for more info.

Top 5 Fandoms:
2006 Bandom RP Era Music (if that counts as a fandom and yikes that sounds old)
Anime
Harry Potter
True Blood
Tie between Pokemon and Final Fantasy X


I mostly post about: Until I get comfortable here, I may not post about much. I am so used to only using journals IC that I often forget that I can have one for myself.

I rarely post about: Eh I'm an open book once you get to know me OOC. I just prefer to keep posts IC.

My last three posts were about: RP, reconnecting with long lost writing partners, and storylines for my Travie McCoy muse.

How often do you post?: In my personal journal? As needed. If I join a RP community, probably weekly.

How about commenting?: I love commenting and interacting, for sure.

(no subject)

Jul. 17th, 2017 10:44 am
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Hello! Like many people, I'm a longtime Livejournaler who's working on making the switch over to Dreamwidth. But I've had my journal there since 2001--that's pretty much my entire adult life! Change is hard! In order to help me shift my focus over here instead of over there, I'd like to see if I can establish a more active group of DW-friends. Let me tell you a little bit about myself and my journal.

About me:
My name is Katie, I'm 38, I'm queer, and I'm female. I'm a writer and writing tutor by profession (I write fiction and book reviews; I tutor high school students and beginning creative writers). I grew up in the Hudson Valley in New York State, and currently live in Philadelphia. I live in a very old house with my girlfriend of eighteen years and our two cats. I love to read (favorite writers include E.M. Forster, Marilynne Robinson, Virginia Woolf, Pat Barker, Ursula K. Le Guin, George Saunders, etc). I also like cooking, baking, canning, and food preservation of all kinds; hiking and bird watching; gardening; swimming; watching baseball.... I'm a rather typical introvert and lead a fairly quiet life. I drink entirely too much tea.

About my journal:
I began my LJ as a reading journal, and still often post informal book reviews and thoughts on whatever I happen to be reading at the moment. In addition to writing about books, I often post about food and the projects I undertake in the kitchen. Sometimes I use my journal to track goals. Sometimes I write about the things that are going on in my life. Rarely (very rarely) I share my writing. Sometimes I post about art, or the creative process, or a quotation that caught my attention. I tend to post about once or twice a week. There are often photos. I keep my journal friends-only, but if any of this sounds interesting to you I will be happy to add you so you can check it out. No harm done if it turns out to not be your style after all!

What I'm Looking For:
Like I said, I'm transitioning from using LJ as my main online home, and am looking for a more active friends list here on DW. I like genuine connections and interesting conversations. I'd love to meet people who share my interests, especially fellow book-nerds who want to geek out about literature with me. Outdoorsy folks, creative folks, thinkers, makers, teachers, learners.... I can't promise to be the world's greatest commenter and I don't expect you to be either, but I would like to talk to each other at least occasionally.

Say hello! Let's get to know each other!

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