THESE:

http://ohsheglows.com/2011/03/28/5-ingredient-no-bake-vegan-date-squares/

try them - a new fave in our house for sure!

New year - new start

Yes, its that time of year again - resolutions, new beginnings, re-starts and do-overs.  I always find myself making the same sort of resolutions year after year - more theater, more time with the family, more working out and of course losing weight!

One thing that I tried to do differently this year was think about the successes and the failures I had this past year.  While I did great at some areas - landing a couple of dream auditions (and some dream roles too!) completing P90x (something I thought I could never do) and convincing my whole family to go super healthy eating WITH me - there were some failures too.

I messed up not quite HALF of the auditions I went to.  I still struggle with my need to please, my nerves and my insecurities!  (My classes have been very eye-opening for me in these regards this year!!) I managed to lose and re-gain the same 10lbs about three times this year.  SO  frustrating!!   And I had injuries in my feet (bruised heel and bone fracture in my metatarsal) that keep setting me back again and again.

BUT life is about trying and failing.  Its what you do with that failure that matters.  To my way of thinking - you either get back up and keep trying - or you quit.  There have been times over the past year when I most certainly wanted to QUIT!  The pressure of all  those auditions and classes - why put myself through it??  The never ending battle of exercise vs injury - it would be MUCH easier to stay on the couch! And speaking of being on the couch - while I am there I think I'll have that bag of chips and just stay fat too!!  It is much easier to quit.

But quitting doesn't get me what I really want.

I want to be fit.  I want to have muscles.  I want to have stamina to do things I enjoy - like play sports, dance or go hiking.  I want to LAND THE PART!  This means I have to work on my nerves and insecurities - not just the way I look.  I have to be okay with not everyone loving me - or even liking me.  (falling off metal cliff as I write that - still needs work :) ) I want to give my best at every audition and know that it was good enough.  I want to feel good about my body again and fit into clothes that are comfortable and flattering. I want to eat lots of fruits and veggies and I want to Prefer them to junk.

And another thing my failures are teaching me is that it is OK not to be the thinnest.  Not to land every part.  You dont have to complete p90x to be fit.  You dont have to eat perfectly 100% of the time - 90% is adaquate.

I've never been very good at balance in my life.  I've always been 110% on board or completely slacking off.  This years resolutions reflect striving toward more balance.  No extreme diet programs, no extreme fitness programs, no expectations of big roles.  Just a lot of hard work and a lot of forgiveness.   Hopefully by this time next year I will see the fruits of that ethic in weight loss, fitness and theater.  It will be an interesting journey!


Did you make resolutions this year?


Dorinda's 2013 Resolutions

- lose 35lbs
- get hired in Portland theater
- go to 10+ auditions
- buy a swimsuit
- walk for 30min daily
- complete my weight lifting program and then keep going
- get dressed in my workout clothes first thing
- focus on a plant-based whole foods diet
- set aside time for an active family activity every weekend (excepting tech and performance weekends)
- get up at the same time everyday even if it means a nap later in the day

Gingerbread and Poached Pears Christmas Trifle

Gingerbread and Poached Pears Christmas Trifle

Somewhere in the back of my mind is a little place where all the kitchen adventures I want to have live.  One of those adventures has always been to make a trifle and have a lovely trifle bowl.  Its kind of an impractical kitchen item (the trifle bowl) but I DO love to entertain and bake so when I stumbled across one that was on clearance for just $8 (I know!!) I could not pass it up :)

So my first trip into making trifle was pure experimentation. And SO fun.  I cruised the internet for ideas and then came up with my own that I feel has a nice Christmasy feel.  I used this as an opportunity to try poaching pears and making syrup (another couple of kitchen adventures that were living back there in my mind). 


Gingerbread and Poached Pears Christmas Trifle
1 box spice cake mix (baked according to directions on the box)
4 pears
2 cups port wine
1 cup brown sugar
2 Tbsps lemon juice
cinnamon
ground cloves
1 8oz brick neufchatel cheese (or light cream cheese)
3/4 cup icing sugar
4 tablespoons heavy cream
1 container cool whip

Directions:
Bake spice cake and let cool.  Cut into 1 inch pieces.

Meanwhile in a large saucepan bring to a low boil the Port wine, brown sugar, lemon juice and a couple dashes of cinnamon and a dash of ground cloves (or more to taste)

Peel pears, slice in half and de-seed.  Place in saucepan and bring down to a simmer.  Simmer for 20mins turning once.  Remove pears and let cool.  Once they are cool slice pears.

Reserve poaching liquids and return to low boil. Continue at low boil stirring often until liquid reduces by more than half and has a nice syrupy quality.  Remove from heat.

In a mixing bowl beat cheese, icing sugar and heavy cream until fluffy.  Set aside.

THEN

1)Place half of cake pieces in bottom of trifle bowl (like a jigsaw puzzle) to fill part way.  2)Top with a layer of pear slices.  Drizzle half of pear-wine-syrup reduction over pears.  (this will most likely run down into cake - perfect!)  3)Top pears with half of the creamed sweet cheese fluff and spread it evenly.  4) Top the creamed sweet cheese layer with half the container of cool whip - spread evenly.

Repeat 1-4 saving a few of the poached pear slices for decorating the top. Refrigerate for 12-24 hours before serving.

I drizzled the top of mine with the last tablespoon of syrup and sprinkled the top with a bit more cinnamon and ground cloves.  Pictures to follow :)

vegan hot chcolate

I love hot chocolate but since I've been cutting drastically back on dairy and sugar the regular powdered stuff makes my tummy hurt.

I fiddled around with this this morning and cant believe I didnt do this sooner.  its stupid easy and so, so good!  Reminds me of the 'real' hot chocolate my mom used to make on the stove for us to have coming in from playing in the snow or skating.

Here's what I did:

11/2 teas dark unsweetened cocoa
3 teas splenda (you could use stevia or agave if you are anti-sweeteners)
1 cup almond milk

I mixed the dry ingredients with just a touch of the milk first to get the lumps out and then added the rest and warmed it up in the microwave until hot and steamy.

TRY this.  You could always use soy but the subtle nutty flavour of the almond milk is devine with chocolate.

Chana Masala with spinach

Recently I had the BEST, best chana masala I've ever had at a local Indian restaurant while out with some girlfriends.  It was so good - that I had to bring my hubby and kids back to try it (and other delicious things on the menu).

Since eating out every time I have an craving is out of the question - I wanted to try my hand at making my own.  If you've never had it I urge you to try it!  Its a lovely combination of warm and spicy and tangy and just perfect on a cold rainy (or snowy) day.

This is what I came up with.  I based this on a few recipes that I could find and what I had on hand. 

Chana Masala with Spinach:
1 red onion diced
3 garlic cloves pressed and minced
1 large tomato diced
2 teas grated fresh ginger
1 tablespoon ground coriander
2 teaspoons ground cumin
1/2 teaspoon ground cayenne pepper
1 teaspoon ground turmeric
2 teaspoons paprika
1 teaspoon yellow curry powder
1 15-ounce can of whole tomatoes with their juices, chopped small
1/2 cup water
 2 (15-ounce) cans chickpeas, drained
1/2 teaspoon salt
1/4 cup lemon juice
 2 cups chopped spinach

In a large pan saute onion, garlic, ginger and diced tomato until soft.  add spices and stir well.  add chickpeas, canned tomatoes and lemon juice.  stir in chopped spinach.  simmer on stovetop on low-med for about an hour or until everything is soft and flavours are well developed.

Serve with rice or naan. 

Fort Vancouver National Trust and THEATER??

This past year I've had the most interesting and fun partnership develop with the great folks over at the Fort Vancouver National Trust.  The Trust takes care of the Fort Vancouver Historical site - its buildings, parks, events, fund-raising, restoration, preservation and education programs. You can read about all the things these good folks are up to here:
http://www.fortvan.org/

As part of this - they hired a local playwright to write a dinner theater script based on events that may have happened historically at the Barracks building.  They needed a director, and a cast and the playwright (who I had happened to direct before) put the Trust in touch with me.  And a great working relationship has been the result!

The first dinner theater event was a HUGE success at an annual event last October along with shows open to the public.  We even did a second run of the show in June!  Then again this past month I got the chance to direct another great project about the life and legacy of Mother Joseph.

In each of these projects I have had the chance to work with casts that I love and admire, local playwrights and a fantastic bunch of people at the Fort.  Love, love, love this opportunity!  I am looking forward to many more projects!  Here are some picture highlights to enjoy!

Murder at the Barracks, October 2011:

Murder at the Barracks, June 2012:

Mother Jopseph - Life and Legacy, October, 2012:

Fall crockpot Medley

Pretty good title huh?  :)

This past Sunday Eric and I went to the Farmer's market.  Only a few weeks left and I wanted to get all those great fruits and veggies in season right now- YUM.

I didn't have a plan for what I had on hand today but I knew I wanted to do something in the crock-pot so this is what I came up with.  It sure smells great - hope it ends up tasting just as good!

The ingredients:

Chicken (kinda cut out of the picture here) 1 large sweet potato, two Yukon gold potatoes, two yellow squash (farmer's market), walla walla onion (local), brown mushrooms (local), garlic (farmer's market) and celery.

The Seasonings:

Fresh basil and rosemary (from my yard), fresh dill and cilantro (from the farmer's market), 1 lemon, sea salt, black pepper, Mrs Dash no salt seasoning.

First I cut up the sweet and gold potatoes and put them in my Crock.  I read somewhere that the potatoes should go in first but I can't remember for the life of me why that is.  I did it anyway :)

Then I placed three chicken breasts on top of those (I was gonna use 4 but they seemed big to me - do what you like) And then seasoned them with some Mrs D, salt and pepper and sqeezed the juice of half the lemon on top.

I chopped up my onion, celery, mushrooms, squash and tossed them on top.  Then I added 6 (yep!) cloves of garlic slightly smushed.   I added a bit more seasoning, salt and pepper.  - sorry forgot to take a picture of this step :D

I chopped up the rosemary leaves, tore up some basil and then rough chopped a bunch of dill and cilantro on top of that.  I added the juice from the second half of the lemon over the whole thing.

I put this on high for the first hour, and then I will cook it on low for the next 6hrs or so. 

If you try something like this I'd love to hear how it turned out for you!