Irish Times

My Gift Posted!!!!!!!!!!!!

irishredlass — Sun, 07 Dec 2014 02:27:40 GMT

And all of you should be green with envy! Go here and start an amazing journey of hurt/comfort, UST, HEA and archiac magical mystery. I am not kidding you folks this story is almost 40,000 words of amazing!

I love it so much I would start re-reading it RIGHT NOW, but I have a turkey to carve before the twins think it is snack time!

Advantages to Working

irishredlass — Mon, 04 Jun 2012 23:44:29 GMT

I would say the best advantage today to working was I did not sit at my laptop hitting the refresh button all day waiting for my prompts to arrive. Instead I cam home from a loooonnng day and opened my email to my lovely prezzies from the mods. I wonder how many hours they spend perusing our writing to find just the right jewels for our treasure chests?

If you were the ~~unfortunate~~ lucky soul to get my prompts. They pretty much tell you what I like, but I will attempt to extrapolate.

I am a self proclaimed angst freak. This is because I believe in realism (in all things). Honestly, folks people suffer, feel pain and die on a daily basis Trust me I know I hear it all day long when I am at work. That being said I do not like gratuitous angst. Make it believable make me feel their emotions. This being said if it is one of my art prompts that makes your muse stand up and take notice I like realistic looking art. I am not a cartoon reader; never have been. I am not into anime and I want my people to look like real people.

I am not a prude either which means you can bring on the lemons, but again please make it believable.

All that being said rest assured I am going to squee my guts out over whatever you choose to do and however you interpret my plot bunnies. Please enjoy yourself I know I am going to enjoy seeing/reading whatever you produce.

irishredlass — Tue, 08 May 2012 00:18:06 GMT

Another Monday down...

Work is worky busy and if the little troll monitors don't mind their own business I am going to hurt them. Seriously a girl has got to pee when a girl has got to pee. It is not my fault the stupid idiots stuck me with 4 hours solid and no break! I refuse to wear a depends to work!

I bit the bullet and signed up for the exchange. I am hoping to write like a demon and get it all done by their halfway point check in as I will be moving the end of August.

If you want to know what Irish is up to on the exchange here is what I submitted. Yes, I will admit to reusing prompts, but that is because I really want to see this stuff done.

Exchange Prompts

Severus and Hermione have been happily married for many years and he is dying. There is nothing that can be done, it is he time. How do they spend their final day together? What memories do they share? Angst is always a plus.
The war is over Severus has survived, but he can no longer speak due to the effects of Nagini’s venom. At the insistence of the Headmistress, Hermione becomes his apprentice and literally his voice. Severus is not, initially, happy about the situation. In their search for a cure can they find a way to work together in harmony? I love h/c and angst. Don’t make it easy on them.
Hermione is a restaurant owner (you can choose the preferred cuisine) and she is in search of an “assistant chef”. Severus applies for and gets the job, initially under glamour. How does Hermione find out who her chef really is and what is Severus’ reaction? Does romance ensue?
Art Prompt: I am a sucker for the sensuality of massage. So, I would like to see Hermione giving Severus a massage with a crackling fire in the background… I will leave the rest of the setting to you.
Art Prompt: Visual image of Story Prompt number 1. Remember I am a sucker for h/c and angst.
I wrote two drabble series called White Rose http://grangersnape100.livejournal.com/1275445.html and The Last Rose http://grangersnape100.livejournal.com/1278889.html (they go together). I would love to see someone illustrate the final scene in The Last Rose.
Bonus art prompt Pick a scene any scene from what I have written and do art for it.

Likes: I love hurt/comfort, romance, and angst seasoned with a dash of UST. My goal is to find a story that will make me cry, laugh and be envious of the protagonists all at the same time. I am not bashful so don’t be afraid to serve a slice of lemons for dessert to make all the tears and pain worthwhile. On the other hand I am not going to be disappointed if you kill one or the other off because, hey, there is nothing like a good painful death scene. Threesomes are good if the triad makes sense ie Severus, Hermione and Lucius. Frankly, I have decided that gingers make good Vampire food.

Dislikes: I cannot stand Chan, crackfic, or crossovers; veiled or otherwise. I do not enjoy sex for the sake of sex I want it to mean something when these two characters come together. I do not like mpreg, cheesy slap stick or whipped characters; both Severus and Hermione are strong individuals. I do not care for slash or femslash. Ron or any other Weasley paired with Severus or Hermione.

Will write: I will try my quill at writing most things. I tend toward h/c, angst, and darker tones in my writing and am most comfortable with them. I will write smut, but usually it is not overly graphic. I will do dubcon, but be aware it will be done honestly and not glorified. I am quite fond of writing death fic. I will also write food Pr0n. Nor will I write any of what you see in the dislikes. If you want comedy I am not your writer.

Will Not Write: Chan, kiddie fic, meaningless violence or rape. Crossover, slapstick, Science Fiction, Space, Hermione or Severus with someone other than their rightful partner are things I will not write. I do not write slash or femslash, though I will do a threesome.

My brother has a freaky swollen face... again. At first he thought it was a spider bite and I told him to fumigate. The thing is this is happening every couple of months. I would LMAO if he turned out to be allergic to Vodka. The area of swelling seems to be increasing with each occurrence too. First it was just the bottom lip, then both lips and now it is going into the cheek. I am posting his picture because I am an evil little sister and frankly the guy keeps trying to win a local public office so it isn't like his face isn't out there anyway. This way you will all see why I am sooo glad I am the one who came out looking like my father. I am sooo much cuter than my brother ;)

Other than that not much else happening in this neck of the woods.

hugs to f-list

Whoops! I missed a recipe

irishredlass — Sat, 18 Feb 2012 13:15:42 GMT

Now how did that happen?

I know this is one I did a bit of modification to and subversa requested I post the recipe a la Irish so I made the modifications in my file and *gasps* forgot to post it. Bad Irish! So here it is:

Cranberry Orange Scones

Ingredients

1 3/4 cups all-purpose flour
4 teaspoons baking powder
1/4 cup white sugar
1/8 teaspoon salt
5 tablespoons unsalted butter
1/2 cup craisins
1/4 cup milk
1/4 cup sour cream
1/4 cup orange juice
2 tablespoons orange zest
1 egg
1 tablespoon milk

Directions

Preheat the oven to 400 degrees F (200 degrees C).
Sift the flour, baking powder, sugar and salt into a large bowl. Cut in butter using a pastry blender or rubbing between your fingers until it is in pea sized lumps. Stir in the craisins and orange zest. Mix together oj, milk and sour cream in a measuring cup. Pour all at once into the dry ingredients, and stir gently until well blended. Overworking the dough results in terrible scones!
With floured hands, pat scone dough into balls 2 to 3 inches across, depending on what size you want or shape into a flat log apx 12 inches by 5 inches and cut into triangles. Place onto a greased baking sheet, and flatten lightly (if balls). Let the scones barely touch each other. Whisk together the egg and 1 tablespoon of milk. Brush the tops of the scones with the egg wash. Let them rest for about 10 minutes.
Bake for 10 to 15 minutes in the preheated oven, until the tops are golden brown, not deep brown. Break each scone apart, or slice in half. Serve with butter or clotted cream and a selection of jams - or even plain.

Dessert anyone???

irishredlass — Thu, 16 Feb 2012 02:12:50 GMT

I made lots of yummies that I really should not eat, but I will admit to having sampled all of these. droxy says that the English Toffee is addictive.

Truffles~~~
These are really super easy to make and easy to personalize.

3 (6 oz.) pkgs. semi sweet chocolate bits
1 (14 oz.) can sweetened condensed milk
1 tbsp. vanilla extract
Finely chopped nuts, flaked coconut, chocolate sprinkles, cocoa

In heavy saucepan over low heat, melt chocolate chips with sweetened condensed milk. Remove from heat; stir in vanilla.

Chill mixture 2 hours or until firm. Shape into 1" balls. Roll in any of the above coatings. Chill 1 hour or until firm. Store covered at room temperature.

Amaretto Truffles: Omit vanilla and add 3 tablespoons Amaretto liqueur and 1/2 teaspoon almond extract. Roll in finely chopped toasted almonds.

Tirimisu~~~

Ingredients

6 egg yolks
3/4 cup white sugar
2/3 cup milk
1 1/4 cups heavy cream
1/2 teaspoon vanilla extract
1 pound mascarpone cheese
1/4 cup strong brewed coffee, room temperature
2 tablespoons rum
2 (3 ounce) packages ladyfinger cookies
1 tablespoon unsweetened cocoa powder

Directions

In a medium saucepan, whisk together egg yolks and sugar until well blended. Whisk in milk and cook over medium heat, stirring constantly, until mixture boils. Boil gently for 1 minute, remove from heat and allow to cool slightly. Cover tightly and chill in refrigerator 1 hour.
In a medium bowl, beat cream with vanilla until stiff peaks form. Whisk mascarpone into yolk mixture until smooth.
In a small bowl, combine coffee and rum. Split ladyfingers in half lengthwise and drizzle with coffee mixture.
Arrange half of soaked ladyfingers in bottom of a 7x11 inch dish. Spread half of mascarpone mixture over ladyfingers, then half of whipped cream over that. Repeat layers and sprinkle with cocoa. Cover and refrigerate 4 to 6 hours, until set.

Heath Bar English Toffee

1 c. real butter, melted and add
1 c. sugar
1/4 c. water
1/2 tsp. salt

Stir constantly to 300 degrees on candy thermometer. At once pour into ungreased 9 x 13. Cool. Turn pan upside down to get candy out. Break into pieces. Dip in melted dark almond bark or sweet chocolate. Dip one side of candy and put in on wax paper to harden and then do the other side. Keep in refrigerator.

*** You can melt about a cup of chocolate chips and spread over the top and sprinkle with nuts.

Just a quick easy dessert.

Key Lime Pie

½ Cup Lime Juice (about 3 limes)
1 can 14 oz sweetened condensed milk
3 eggs

1 drop green food coloring
1 partially baked pie crust 10-12 minutes at 400 degrees completely cooled
Mix filling pour in crust bake at 350 for 30 minutes

More Recipes

irishredlass — Thu, 16 Feb 2012 00:06:21 GMT

Gyros anyone. Gyros are basically a Greek Sandwich served on Pita Bread. Here is what they call poor man's Gyros meat because you can bake it in your oven.

Gyros Meat

Ingredients

1 medium onion, finely chopped or shredded
2 pounds ground lamb
1 tablespoon finely minced garlic
1 tablespoon dried marjoram
1 tablespoon dried ground rosemary
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Tzatziki Sauce, recipe follows

Directions

Process the onion in a food processor for 10 to 15 seconds and turn out into the center of a tea towel. Gather up the ends of the towel and squeeze until almost all of the juice is removed. Discard juice.

Return the onion to the food processor and add the lamb, garlic, marjoram, rosemary, salt, and pepper and process until it is a fine paste, approximately 1 minute. Stop the processor as needed to scrape down sides of bowl.

To cook in the oven as a meatloaf, proceed as follows:

Preheat the oven to 325 degrees F.

Place the mixture into a loaf pan, making sure to press into the sides of the pan. Place the loaf pan into a water bath and bake for 60 to 75 minutes or until the mixture reaches 165 to 170 degrees F. Remove from the oven and drain off any fat. Place the loaf pan on a cooling rack and place a brick wrapped in aluminum foil directly on the surface of the meat and allow to sit for 15 to 20 minutes, until the internal temperature reaches 175 degrees F. Slice and serve on pita bread with tzsiki sauce, chopped onion, tomatoes and feta cheese.

Tzsiki Sauce is the cucumber salad (basically) served on gyros

Tzsiki

Cool and creamy, this tangy cucumber dip flavored with garlic is the perfect compliment to grilled meats and vegetables. It's served on the side with warm pita bread triangles for dipping, and is also used as a condiment for souvlaki.

Prep Time: 20 minutes

Total Time: 20 minutes

Ingredients:

3 tbsp. olive oil
1 tbsp. vinegar
2 cloves garlic, minced finely
1/2 tsp. salt
1/4 tsp. white pepper
1 cup greek yogurt, strained
1 cup sour cream
2 cucumbers, peeled, seeded and diced
1 tsp. chopped fresh dill

Preparation:

Combine olive oil, vinegar, garlic, salt, and pepper in a bowl. Mix until well combined. Using a whisk, blend the yogurt with the sour cream. Add the olive oil mixture to the yogurt mixture and mix well. Finally, add the cucumber and chopped fresh dill. Chill for at least two hours before serving.

Garnish with a sprig of fresh dill just before

And of course you can't forget the Hummus

HUMMUS

1 (12 oz.) can garbanzo beans
1 bulb roasted garlic
2 tbsp. extra virgin olive oil
2-3 tbsp. tahini sauce (sesame paste)
juice of 1 small lemon
1/2 tsp. salt

¼ roasted red peppers

Drain 1/3 of the water from the can of garbanzo beans into a small bowl. Set aside for later use.

In a blender, mix together the garbanzo beans with the remaining can water and the rest of the ingredients.

Blend for 1-2 minutes until a smooth, slightly fluid paste is formed.

If desired, add small amount of the saved can water and blend to create a more fluid consistency.

Next up I think I will have a post that is all deserts and sweets

Update and more recipes

irishredlass — Mon, 13 Feb 2012 20:29:19 GMT

There are times when things grab you by the throat and as much as you wish to write about them you fear doing so will make them real. That was my weekend. On Friday I received 2 separate communications from 2 different people in 2 different states who were both saying company wide layoffs had been issued at 5 PM EST. I had left work at 3:30 CST thirty minutes before this was to have happened. I checked my work email from home... nothing. Then I spent the weekend second guessing and playing both sides of the coin: why it would behoove the company to lay me of and why they would be crazy to do so.

This stressed me out enough to cause spasms in my back resulting in me walking like Quasimodo and having to leave work early to go to the chiropractor. On the outside I was fine and rational on the inside my body took the brunt.

When I went in this morning the first thing I did was to talk to J, my manager. I am not one to sit on or spread rumors I go to the source. I was assured by him that NOTHING was discussed at the manager's meeting while I was on vacation about layoffs. He further chastised me because of my ability to justify both sides of the coin. In his opinion I need to become more aware of my own worth to the company. LOL Needless to say I am happy all was just rumors!

Now who wants some recipes???

droxy's birthday dinner was a result of Letting Go the story I wrote for her in the SSHG Exchange. She decided she wanted dishes from the story for the meal. I guess you could say I had to put up or quit writing about food LOL.

Moussaka

Ingredients

3 eggplants, peeled and cut lengthwise into 1/2 inch thick slices
salt
1/4 cup olive oil
1 tablespoon butter
1 pound lean ground beef
salt to taste
ground black pepper to taste
2 onions, chopped
1 clove garlic, minced
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon fines herbs
2 tablespoons dried parsley
1 (8 ounce) can tomato sauce
1/2 cup red wine
1 egg, beaten
4 cups milk
1/2 cup butter
6 tablespoons all-purpose flour
salt to taste
ground white pepper, to taste
1 1/2 cups freshly grated Parmesan cheese
1/4 teaspoon ground nutmeg

Directions

Lay the slices of eggplant on paper towels, sprinkle lightly with salt, and set aside for 30 minutes to draw out the moisture. Then in a skillet over high heat, heat the olive oil. Quickly fry the eggplant until browned. Set aside on paper towels to drain.
In a large skillet over medium heat, melt the butter and add the ground beef, salt and pepper to taste, onions, and garlic. After the beef is browned, sprinkle in the cinnamon, nutmeg, fines herbs and parsley. Pour in the tomato sauce and wine, and mix well. Simmer for 20 minutes. Allow to cool, and then stir in beaten egg.
To make the bechamel sauce, begin by scalding the milk in a saucepan. Melt the butter in a large skillet over medium heat. Whisk in flour until smooth. Lower heat; gradually pour in the hot milk, whisking constantly until it thickens. Season with salt, and white pepper.
Arrange a layer of eggplant in a greased 9x13 inch baking dish. Cover eggplant with all of the meat mixture, and then sprinkle 1/2 cup of Parmesan cheese over the meat. Cover with remaining eggplant, and sprinkle another 1/2 cup of cheese on top. Pour the bechamel sauce over the top, and sprinkle with the nutmeg. Sprinkle with the remaining cheese.
Bake for 1 hour at 350 degrees F (175 degrees C).

*** changes I made were a substitution of ground lamb for the ground beef, I made my own marinara sauce, and I omitted anything that hinted at making the dish sweet.***

Spanikopita

Spanakopita

Flaky phyllo sheets are layered with a savory spinach and feta cheese filling. Spanakopita can be made as a "pie" or pita, or as individual triangles

I always keep trays of uncooked spanakopita in the freezer as a handy appetizer or side dish for guests. It freezes very well and heats beautifully.

This recipe makes enough filling for two 9x12 rectangular pans or approximately 100 folded phyllo triangles.

Ingredients:

2.5 lbs. spinach, chopped (you can substitute frozen, thawed well)
1/2 cup olive oil
4 large onions, diced
2 bunches green onions, diced (incl. 4 inches green)
1/2 cup parsley, chopped
1/2 cup fresh dill, chopped (substitute 3 tbsp. dried)
1/4 tsp. ground nutmeg
Salt and freshly ground black pepper to taste
1/2 lb. feta cheese, crumbled
4 eggs, lightly beaten
1/2 lb. ricotta or cottage cheese
1/4 cup butter, melted
1/4 cup olive oil
1 lb. phyllo pastry sheets

Preparation:

Wash and drain the chopped spinach very well. If using frozen spinach, thaw completely and squeeze out excess water. Spinach should be dry.

Heat the olive oil in a deep saute pan or large dutch oven. Saute the onions and green onions until tender. Add the spinach, parsley, and dill and cook for 5 to 10 minutes until the spinach is wilted and heated through. Add the nutmeg and season with salt and pepper.

If using frozen spinach, you will want to cook until excess moisture evaporates. Spinach mixture should be on the dry side.

Remove from heat and set the spinach aside to cool.

In a large mixing bowl, combine the feta, eggs, and ricotta (cottage) cheese. Add the cooled spinach mixture and mix until combined.

Combine the melted butter with the olive oil in a bowl. Using a pastry brush, lightly grease two 9 x 12 rectangular pans.

Unwrap the Phyllo:

Carefully remove the Phyllo roll from the plastic sleeve. Most packages come in 12 x 18 inch sheets when opened fully. Using a scissor or sharp knife, cut the sheets in half to make two stacks of 9x12 inch sheets. To prevent drying, cover one stack with wax paper and a damp paper towel while working with the other.

Prepare the Pita:

Layer about 10 sheets on the bottom of the pan making sure to brush each sheet with the butter/olive oil mixture. Add half of the spinach mixture in an even layer and press with a spatula to flatten.

Layer another 10 sheets on top of the spinach mixture making sure to brush well with butter/olive oil mixture. Repeat the process with the second pan.

Before baking, score the top layer of phyllo (making sure not to puncture filling layer) to enable easier cutting of pieces later. I place the pan in the freezer to harden the top layers and then use a serrated knife.

Bake in a preheated 350 degree oven until the pita turns a deep golden brown. If the pita is frozen when you put it in the oven, you will need approximately 45 minutes cooking time. If fresh, plan for approximately 20 to 25 minutes of cooking time.

*** I halved this recipe***

Spinach Artichoke Lasagna *** this was not in the story, but we had vegetarians in attendance***

Ingredients

cooking spray
9 uncooked lasagna noodles
1 onion, chopped
4 cloves garlic, chopped
1 (14.5 ounce) can vegetable broth
1 tablespoon chopped fresh rosemary
1 (14 ounce) can marinated artichoke hearts, drained and chopped
1 (10 ounce) package frozen chopped spinach, thawed, drained and squeezed dry
1 (28 ounce) jar tomato pasta sauce
3 cups shredded mozzarella cheese, divided
1 (4 ounce) package herb and garlic feta, crumbled

Directions

Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with cooking spray.
Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain.
Spray a large skillet with cooking spray and heat on medium-high. Saute onion and garlic for 3 minutes, or until onion is tender-crisp. Stir in broth and rosemary; bring to a boil. Stir in artichoke hearts and spinach; reduce heat, cover and simmer 5 minutes. Stir in pasta sauce.
Spread 1/4 of the artichoke mixture in the bottom of the prepared baking dish; top with 3 cooked noodles. Sprinkle 3/4 cup mozzarella cheese over noodles. Repeat layers 2 more times, ending with artichoke mixture and mozzarella cheese. Sprinkle crumbled feta on top.
Bake, covered, for 40 minutes. Uncover, and bake 15 minutes more, or until hot and bubbly. Let stand 10 minutes before cutting.

Six Layer Strawberry Cake *** This story was actually featured in my drabble series Epicurean Delights***

Six-Layer Strawberry Cake

Makes 20 servings

Cake:
3 ½ cups cake flour (not self-rising)
1 ½ teaspoons baking soda
½ teaspoon salt
1 cup solid vegetable shortening
2 cups granulated sugar
2 teaspoons vanilla extract
2 tablespoons strawberry liqueur
1 cup buttermilk
Red food coloring
2/3 cup diced strawberries
6 egg whites
1 teaspoon cream of tartar

Frosting:
1 cup (2 sticks) butter, at room temperature
2 packages (8 ounces each) cream cheese, at room temperature
2 teaspoons vanilla extract
1 teaspoon lemon extract
4 boxes (1 pound each) confectioners’ sugar
¼ cup milk
Red food coloring
½ cup diced strawberries

Decorations:
2 cups unsweetened coconut flakes
White chocolate curls
6 medium strawberries

1) Heat oven to 350 degrees F. Coat three 8 inch cake pans with cooking spray line bottoms with waxed paper and spray waxed paper with cooking spray.

2) Sift together flour, baking soda and salt into large bowl.

3) Bear shortening in large bowl on medium speed, gradually adding 1 ½ cups sugar; beat 2 minutes or until smooth. Add vanilla and liqueur; beat 1 minute.

4) On low speed, beat in flour mixture in 3 additions, alternating with buttermilk, beginning and ending with flour; then beat on med-high speed 2 minutes. Tint with 10 drops of food coloring. Fold in diced strawberries.

5) In separate large bowl, beat egg whites until foamy. Add cream of tartar; beat on high speed, gradually adding remaining ½ cup of sugar. Beat until stiff peaks form.

6) Stir ¼ beaten whites into cake batter; fold in remaining whites. Divide batter among 3 prepared pans.
7) Bake in 350 degree F oven 28 to 30 minutes until cakes spring back when lightly touched. Cool in pans on racks 15 minutes. Turn cakes out onto racks; remove paper; let cool.

8) Frosting: Beat ½ cup butter and 1 package cream cheese in large bowl until smooth, 1 to 2 minutes. Add half of the extracts, 2 boxes of sugar and 2 tablespoons of milk. Beat on low until blended; scrape down sides of bowl. Beat on high until smooth and spreading consistency, 1 to 2 minutes. Tint with 8 drops of food coloring. Stir in diced strawberries.

9) Use remaining frosting ingredients to make a second batch omitting coloring so frosting is white.

10) Trim 2 cakes even; leave third layer with crown. Insert picks around side of one layer halfway up side. Using picks as a guide slice in half. Repeat with remaining layers to make 6 six layers. Discard picks.

11) Place one layer on cake plate. Spread 1 cup pink frosting over top. Place another layer on top; spread with another 1 cup of pink frosting. Repeat with 3 more layers and pink frosting. Top with untrimmed layer; do not frost. Insert a couple of wooden skewers so layers do not slip and refrigerate for 30 minutes.

12) Frost sides with about 3 cups of white frosting. Before frosting sets gently press with coconut flakes.

13) Frost top of cake with about 1 ½ cups white frosting decorate with strawberries; halving some of them arrange white chocolate swirls among strawberries. Refrigerate at least 1 hour before serving.

recipes anyone

irishredlass — Mon, 13 Feb 2012 01:01:11 GMT

I had originally planned to do one post of all the recipes, but that post would be massive so I am going to break it up. There will probably be at least 3 posts of recipes.

In case someone missed it when I first posted it here is the Beer Bread Recipe. Just today I made a wheat version of this.

Beer Bread
Ingredients:

For the sponge:
1 1/2 teaspoon dry active yeast
1/2 cup AP flour
1/2 cup warm water (about 100 degrees)
Let rest for 30 minutes

Then:
12 oz bottled beer
18 ounces AP flour (about 4 cups)
1 1/2 teaspoon fine salt

Stir into very soft dough that comes off the sides of bowl. Cover with warm moist towel let rise for 2 hours in a warm location. Turn onto well floured surface shape into free form loaf. Heavily dust with flour on a cornmeal coated baking sheet, cover with dry towel and let proof 40 minutes in warm location. Slit down center. Bake at 425 degrees with a pan of water in the bottom for apx 35 minutes.

No one saw this, but it is what was for dinner the first night I arrived in TX. I love this recipe because it is quick, easy and tastes great. It was developed when I all the sudden remembered a potluck at work one morning ;)

Baha Chicken Soup

2 28 ounce cans stewed tomatoes (chopped)
2 Cups cooked Chicken Breast (chopped)
2 15 ounce cans black beans
1 15 ounce can corn
1 4 ounce can chopped green chilies
2 TBSP or 1 package taco seasoning
1 TBSP Chili Poweder
½ tsp Tobasco or other hot sauce

DO NOT DRAIN ANYTHING

Mix together and heat thoroughly.
Very Yummy

This is the French Bread recipe I used that later became the garlic bread on Droxy's b-day and the toast under the spinach dip you saw.

French Bread

6 cups all-purpose flour
2 1/2 (.25 ounce) packages active dry yeast
1 1/2 teaspoons salt
2 cups warm water (110 degrees F/45 degrees C)
1 tablespoon cornmeal
1 egg white
1 tablespoon water

Directions

In a large bowl, combine 2 cups flour, yeast and salt. Stir in 2 cups warm water, and beat until well blended using a stand mixer with a dough hook attachment. Using a wooden spoon, stir in as much of the remaining flour as you can.
On a lightly floured surface, knead in enough flour to make a stiff dough that is smooth and elastic. Knead for about 8 to 10 minutes total. Shape into a ball. Place dough in a greased bowl, and turn once. Cover, and let rise in a warm place until doubled.
Punch dough down, and divide in half. Turn out onto a lightly floured surface. Cover, and let rest for 10 minutes. Roll each half into large rectangle. Roll up, starting from a long side. Moisten edge with water and seal. Taper ends.
Grease a large baking sheet. Sprinkle with cornmeal. Place loaves, seam side down, on the prepared baking sheet. Lightly beat the egg white with 1 tablespoon of water, and brush on. Cover with a damp cloth. Let rise until nearly doubled, 35 to 40 minutes.
With a very sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across top of each loaf. Bake in a preheated 375 degrees F (190 degrees C) oven for 20 minutes. Brush again with egg white mixture. Bake for an additional 15 to 20 minutes, or until bread tests done. If necessary, cover loosely with foil to prevent over browning. Remove from baking sheet, and cool on a wire rack.

This recipe has been made EVERY time I go to TX with a variety of different fillings. I tend to use my own homemade preserves rather than the canned fruit it lists in the recipe.

Kringle

2 c. flour
1 c. sour cream
1/2 lb. butter

Mix flour and butter like pie crust. Stir in sour cream. Place in refrigerator a few hours or overnight. Divide dough into 4 parts. Roll each into a 5 x 10 inch rectangle. Spread filling down center.

FILLING:
1 can fruit filling (apricot, prune, apple, etc.)

Fold sides to meet over filling.

Bake at 350 degrees for 30 to 35 minutes. Frost with powdered sugar frosting.

Comment here please if...

irishredlass — Tue, 31 Jan 2012 01:43:12 GMT

If there is a dish you see represented in droxy's food pr0n posts that you want the recipe for please comment to this post with what recipes you want so I can keep you all straight.

Seriously folks I brought 40+ recipes with me this trip so things will get boggled in my mind.

Thanks

Writer's Block: B.Y.O.B. Holidays

irishredlass — Wed, 14 Dec 2011 01:22:12 GMT

Freedom from overbearing government

Exchange Likes and Dislikes

irishredlass — Fri, 20 May 2011 23:22:58 GMT

I am really pretty easy to please as long as you make at least one of the principle characters miserable in one shape or form. Give them emotional, mental or physical trauma I don't care; but I love h/c and angst and this requires turmoil. I also like dead!snape and/or dead!hermione; honestly grief is a great form of angst.

What I don't like: Don't give me fluff or saccharine sweetness I am a realist and these characters have seen too much for me to find them believable in such a circumstance. I am not partial to humor especially the slapstick variety (I see enough of that in my real life).

I read fic so I can get lost in someone else's world so suck me in and make me want to weep and I will love you!

Cleaning House

irishredlass — Thu, 12 May 2011 00:59:45 GMT

On LJ I went through my friends list and there are those who I have not heard from in forever and a day. Nothing personal mind you, but if you have been dropped and really did not want to ie you enjoy listening to my work rantings and stupid customer commentary then drop me a note.

Picture of Scarf Up Load for Auction

irishredlass — Mon, 27 Dec 2010 00:07:57 GMT

So there is an example of my crocheting skills outside of all of the in progress afghan pics. This is a scarf I made for droxy last January.

I am going to be offering a scarf in bid winners choice of color(s) for the TPP Every Flavor Auction

SQUEEE!!!!!!!!!!!!!!

irishredlass — Sun, 25 Jul 2010 22:55:55 GMT

The lovely and talented cosmiccoz has gifted me with the most lovely wolf drawing! It is absolutely gorgeous! I simply must share it with the world.

I am touched beyond belief. Know darling this will be printed and framed to hang in my home!

Of course who else....

irishredlass — Sat, 27 Jun 2009 20:03:14 GMT

With my hair who else could I be with?

Who is your Harry Potter Mate Your Result: Severus Snape You like your mate with a dry wit and a sharp tounge. You do not mind the emotional baggage that comes with him. You may have to drag him kicking and screaming from the potion lab, but once his love is given, it will never waiver.
Harry Potter
Remus Lupin
Lord Voldemort
Albus Dumbledore
Ronald Weasley
Lucius Malfoy
Draco Malfoy
Who is your Harry Potter Mate Quiz Created on GoToQuiz

irishredlass — Sat, 20 Jun 2009 01:41:34 GMT

♥ If there is one person or more on your friends list who makes your world a better place just because they exist and who you would not have met (in real life or not) without the internet, then post this same sentence in your journal ♥

I have been greatly blessed by the friends I have made here and this is never more apparent than now.

I have been granted an audience with the A******.

Yeah Eagle has a new name. After 15 weeks of the only communication being when he was in the hospital and I had to go fix everything I have had it.

The only reason he contacted me and invited me over is it is his birthday.

I am done.

Hugs to all who want them.
Irish

Dreamwidth

irishredlass — Sat, 20 Jun 2009 01:19:05 GMT

I have two invites. Anyone interested send me a PM.

I know I shouldn't have

irishredlass — Sat, 13 Jun 2009 22:26:36 GMT

Today's dinner was one of those things that you know you shouldn't have had, but you just had to.

Let me explain carbs for an hypoglycemic are just as bad as they are for a diabetic but, but...
I just had to have a gourmet vegie pizza with garlic sauce on whole wheat crust. It has been so long since I have had pizza! It was delicious, but I can already feel my body revolting, I feel sluggish and sleepy already, as my body dumps far too much insulin into my system. But damn it was sooo good with spinach, artichokes, mushrooms, tomatoes and onions galore. Mmmmm I must give the left overs to my neighbor so I am not tempted to repeat my transgression.

Carolina Con Pictures

irishredlass — Fri, 12 Jun 2009 00:16:40 GMT

Apologies first to the flist because I have not mastered "behind the cut". Lariope was supposed to give me an LJ posting lesson, but we ran out of time!

I arrived in NC on Thursday last week and the fun began. Much site seeing ensued as well as getting to go to school with teacher Lariope. I even got to attend graduation with her which surprisingly happened on the 22nd anniversary of my own high school graduation (am I really that old?).

The camera really did not make an appearance until Saturday when we hit the road for SC and our own little Carolina Con with Beffeysue

From left to right Irish(moi), Beffeysue and Lariope.

We laughed, talked, shared food and drink and played a game I had brought along from WI.

This is no ordinary clue game. It is Harry Potter Clue and I was most fortunate to draw a very inspiring ally.

After a fun filled day Lariope and I spent the night in SC with all intents of driving home early the next morning we were on the road shortly after seven. Only to have this happen...

Yes, we blew a tire on the road, but this nice southern gentleman stopped and put the donut spare on for us. And then five miles down the road...

yup, we blew out the spare

.
This is a view inside the Walmart tire shop we sat outside of until 1:30 in the afternoon when they could change the tire because the south still has Blue Laws.

Let me tell you that was a shock for this little northern gal.

Never the less we had a wonderful time and would do it all again.

Happ Birthday Scatteredlogic

irishredlass — Wed, 10 Jun 2009 22:31:44 GMT

Here is hoping you have a fabulous day!

Happy Belated Birthday to Bluestocking79

irishredlass — Wed, 10 Jun 2009 22:29:00 GMT

99galleries.com | Send this image

I am so sorry I missed the actually day, but hope it was wonderful all the same.

Hugs
Irish

Back Home

irishredlass — Wed, 10 Jun 2009 10:56:20 GMT

It is amazing how fast time can fly when you are having fun. I returned yesterday from what I will affectionately call "Carolina Con". There was no cosplay, no forums and no ball, but a grand time was had by all.

I am back to the grind getting ready for work so I promise a more lengthy post tonight and if I can get my tale in gear there will even be picspam.

Hugs to all
Irish

660 minutes to go

irishredlass — Thu, 04 Jun 2009 01:13:56 GMT

Yes, it is crazy and yes it is insane, but I do not care in 660 minutes and counting my jet plane will be taking off with the final destination being Lariope's.

Squee!!! After almost two years of LJ, email and phone we will finally get to meet in person.

My bags are packed, except for those items which must remain temperature controlled until I leave.

I is so excited!

Sniff sniff

irishredlass — Sat, 30 May 2009 02:56:43 GMT

I'd don'd knowb if I hab a cold or if it is sinus or if I have grown into allergies, but whatever it is had better take a hike. I leave on vacation in 6 days!

looky looky

irishredlass — Mon, 25 May 2009 00:52:25 GMT

Yes, I cannot believe it, but dear sweet elise_wanderer wrote this wonderful story just for me! I so wonderfully mirrors how I feel today now could somebody tell me where Severus is hiding in my house? I've looked all over.

For Irishredlass

“FOREVER”

“Oh,” Ron was saying, “there’s this pick-up game....”

He looked positively pitiful, and Hermione’s heart sank. She put on a brave face, however. “No problem, Ron,” she replied with a cheerfulness that he only chose to hear. “We’ll do it another time.”

“Next weekend,” he answered eagerly. “I promise!”

She pulled back from the Floo and sank into her chair with a pitiable sigh.

She looked across at the shaft of mid-morning sunlight twirling dust motes into the stuffy, silent staff room and resisted the impulse to cry. It wasn’t that he didn’t care. It couldn’t be that. But he always seemed to put her second (or even third–there was that time with Seamus and Declan that still rankled whenever she thought about it).

Hermione swallowed hard and chewed her lip. If she was being honest–and she did try–her pride was the biggest victim here. Ron could be fun, but he could also be very high maintenance, and she could still salvage the day. It just hurt that she didn’t seem to come first anymore. Hadn’t for a long time. It would be nice to come first with someone.

“Fuck him,” she muttered aloud and stood up to leave the room.

And froze in place.

Because the empty room was not quite empty.

Glittering black eyes met hers in cool appraisal. He had risen from his own seat, apparently about to make a silent exit, but now he stood in the opposite corner of the room watching her. His eyes were unreadable.

Hermione blushed, embarrassed, and started to turn away.

“Fuck him indeed,” came the voice from the corner, a soft challenge spoken with the raspy aftermath of Nagini’s attack.

Her head flew up. “I beg your pardon?” she asked sharply.

“He’s making quite a habit of this,” Severus replied, his words still quiet but containing an unmistakable sharpness.

“I have no idea what you mean,” she retorted, just as sharply, though of course she was lying.

“He’s an ass, you know,” Severus continued as though she had not spoken.

Hermione slumped against the armchair trying to control her emotions. “He’s just–“ she began, but Severus had taken three rapid steps toward her, grasped her by the arm, and effectively silenced her.

“Don’t apologize for him,” he spat. “He’s a selfish ass who doesn’t even remotely deserve–“ All at once, he stopped himself and blinked down at her. He seemed surprised to find her suddenly so close. He drew a ragged breath.

Startled, Hermione simply looked at him, feeling as though she might really be seeing him for the first time. Three years as colleagues had given her little opportunity to know him any better, though he had treated her with distant respect all this time. Recently, though, he had taken to ducking out of her way and had seemed to put as much distance as possible between them at obligatory weekly staff meetings.

This was the closest she could ever remember being to those piercing eyes, and she took advantage of the suspended moment to study his face, all sharp angles and unknowable mysteries. All at once she wanted to touch his cheek. Where had this impulse come from? Almost of its own accord, her hand raised, and the tips of her fingers brushed his flesh, and he shivered at the contact.

“Habit?” she managed to ask in a very tiny voice.

He flinched back but did not break her touch completely.

“Severus,” she breathed, and there was wonder and question and possibility in that breath. His eyes flickered, and his lips parted just barely.

But it was enough.

For a heartbeat, his eyes closed, then flew open, his suspicion clear and sudden, but the hand at his cheek gentled to a caress.

“How...” she began, and her voice faltered before she mastered it once more, “how long?” she finally managed to ask.

His midnight eyes shimmered. “Forever,” he replied at last. “Forever.”