Grandma's Are Awesome

I'm so excited to move in with my grandparents next week. I start college at a community college near their house so I'm spending most of my future days at their place. I'm totally excited because my grandma is so supportive of my veganism! Things will be way easier when I get to her house. She's found recipes and vegan lasagna and she even printed off the list of vegan items in the grocery store from peta2.com!



Also, the Diana F+ camera that I mentioned in my last post may not be affordable right now, but for now, my grandmother found her old Sears KS Super II camera with the lenses and flash; she's giving it to me! I'm really excited to start working with film and I've heard that this is a great starter camera for those who are new to photography, exspecially film photography.



Admitedly, this probably won't take the funky photos the Diana does, but it will take nicer ones and I'm excited to start using it.

I'm going to pick up tons of film today. Black and white, color negetive, etc.

Lomography

Ok, so nothing new to report vegan. I've failed the past few days, once on purpose, the other on accident. I'm so frustrated and now it's getting to the point that if there isn't something to eat that's vegan I just don't eat. Which makes me hungry and cranky. I guess I'm not a very good advocate for how easy veganism is.

But I did want to write about other things too, so I wanted to write about my recent lomography adventure.

I was at Urban Outfitters yesterday and I was looking around the store waiting for my cousin to checkout when I noticed a table with old-fashioned looking camera kits on it. When I looked closer at them, I realized that they were made of plastic and they used film. I haven't seen film cameras sold in forever, besides the plastic one-time-usage ones you see at weddings still.

The kits were really cheap as far as cameras go. For $188 you could get a Holga camera with lenses, a flash, and other accessories. And looking at the lomography books I was facinated with the unique pictures. They look nothing like the digital photos that we have today. They're messed up, but in such a beautiful way that I knew I had to get involved in this art form.

I went to lomography.com and found a bundle for a camera, lenses, a flash, and lots of other stuff. I'm going to get it and I'm so excited! I'm a little nervous, because I'm not sure how many places still develope film around here, but I guess we'll find out.

I'm going to get the Diana F+ Deluxe Kit with a Diana Instant Back (so I can take instant photos) and some film to start experimenting with. That's the best part about this. The photos aren't digital so they're not going to turn out perfect. The imperfections and wacky outcomes are what make them beautiful. You never know how it's going to turn out.

Before I buy something I usually look it up on YouTube to see it unpacked and reviewed, but they didn't have that for the whole Diana Deluxe Kit, so when I get my stuff I'll do an out-of-the-box video for you guys.

Can't wait!

Recipe: Cafe Flora French Dip Sandwich

The hardest part about going vegan was giving up my french dip sandwiches from Arby's. Here's a recipe that I find absolutely delicious if you go heavy on the spices. It looks super long, but it's actually really easy to make and most of the stuff you can prepare the night before to save time. Enjoy!

Cafe Flora French Dip Sandwich

The Sandwich:
3 tbsp olive oil
2 tsp minced garlic
3 portobello mushrooms (reserve stems for au jus)
salt and freshly ground pepper
1 large yellow onion, halved and sliced thinly
1 rustic baguette
4 slices Swiss, mozzarella, or provolone
French Dip Spread (recipe below)
1 1/2 cups Mushroom au jus (recipe below)

Preheat the oven to 350 degrees. Mix 2 tbsp of the olive oil and the garlic together in a small bowl. Brush the portobello caps on both sides with the mixture, and sprinkle each side with salt and pepper. Place them gill sides down on a baking sheet, and roast for 25 minutes.
When the mushrooms are cool enough to handle, slice each cap thinly at an angle, netting 8-10 slices per cap.
While the portobello caps are cooking, heat the remaining 1 tbsp olive oil in a pan over medium heat. Add the onion and cook for about 5 minutes, until it begins to soften. Turn the heat to low and cook the onion for 15-20 minutes, stirring occasionally. If it begins to stick, deglaze the pan with some cooking sherry or water.
Cut the baguette into 4 equal portions 5-6 inches long, avoiding the rounded ends. Slice each in half lengthwise.
Spread each of the 8 halves with 1 tbsp of the French Dip Spread. Heat a large skillet over medium heat. Place as many of the halves that will fit, spread-side down, for 3 minutes. Repeat for all the halves.
Place 4 baguette bottom-halves, griddled side up, on a baking sheet lined with parchment paper. Top each with 1/4 of the sliced mushrooms and grilled onions. Top with cheese.
Place in the 350 degree oven for about 10 minutes, until heated through and cheese melts. Top with the remaining halves and bake for 3 minutes more.
Slice each sandwich in half at an angle and serve with ~1/3 cup of Mushroom Au Jus.
4 Sandwiches

French Dip Spread:
1/2 tsp olive oil
1 small shallot, minced
1/2 tsp minced garlic
1 tbsp chopped fresh herbs (basil, thyme…)
2 tbsp white wine
1/4 lb (1 stick) unsalted butter at room temperature
salt and freshly ground pepper

Heat the olive oil in a small skillet over medium heat. Add the shallot, garlic, and herbs and cook for two minutes, stirring as you go. Add the wine and cook until mostly evaporated, but still moist. Remove from the heat and cool to room temperature.
Add the cooled shallot mixture to the softened butter and mix well. Add salt and pepper to taste.Makes 1/2 cup.

Mushroom Au Jus:
1/2 lb whole mushrooms and/or stems
6 cloves garlic, lightly crushed
1 1/2 tbsp tamari

Combine the mushrooms, garlic, and 6 cups of water in a 3 quart saucepan. Bring to a boil, then lower the heat and simmer for about 1 1/2 hours, until the liquid has been reduced to 1 1/2 – 2 cups.
Strain the liquid and add the tamari. Keep warm if using immediately, or refrigerate/freeze.

Sushi Whore

I'm going to confess something that I am not proud of: I failed. Yesterday was a total failure-- I ate chicken and chocolate. And today for lunch I had non-vegan sushi. I know there are alternatives to these things, but...

I love sushi. It's my weakness. And it was in the freezer.

I'm definitly going to have to go shopping for some food eventually that I can have accessible whenever I'm in the kitchen searching for something to eat, because my willpower is not cutting through my appetite. Maybe I'll get a bag of white rice and some veggie sushi fillings.

Seriously though, I'm so frustrated because tomorrow is the start of a new year and I have to get it right. I don't want to mess up all the time and then call myself vegan. That's cheating.

I know it's going to take practice, and while I know the cold turkey method is best for me, it's really hard to just know what you can and can't eat. And even then I tend to pick the option that isn't vegan.

I'm moving in with my grandparents because they live closer to the college I'm attending next month. My grandmother cooks a lot, so hopefully that helps, but I'll still have to survive a couple weeks. I think it's super cool that she's supportive of my change in diet and I'm really excited to start looking through cookbooks with her. I know she likes to try new things, so hopefully she's excited too.

I think tonight will be a challege because I'm going to a New Years party and there will be lots of food there that isn't vegan I'm sure. Maybe I'll draw a reminder on my hand.

First Day Being Vegan

OK, so New Years Eve is tomorrow and I just thought it would be better to start my vegan diet today. I'm super excited. I feel like this is an adventure and it's definitely a challenge that I want to accomplish!

So, now that I've told my friends, family, and boyfriend I've been getting a lot of questions about why I would even want to do live on a diet of veggies, grains, and fruits. Meat is tasty; even I'll admit that. And I'm a chocolate whore. How could I give up dairy?

First, I will admit I'm a member of the PETA2 Street Team; I do care about the animals. That's one of the reasons I'm going vegan. I just don't want to support a cruel industry. If they can't kill animals humanely, then why kill them at all? Food is very important, but not at the cost of mistreating something just for your taste buds.

But my first and main reason for going veg is to lose weight.

I've always been sensitive about my body. I've always struggled with my weight. I have always been a little chubby, I'll admit it. And no matter how bad I want to lose some fat, I always lose my willpower and I'll stop exercising or I'll have that extra serving. That all adds up; next thing I know I've gained five more pounds.

This time I really feel motivated. I've always wanted a tattoo and now I've decided on a design and where I want it. I want a thorn bird and rose on my upper back on the right side. But I want to show off this tattoo on a body that's as beautiful as the tattoo is.

I have eight months to drop to 135 lbs. I don't want to lose weight and gain it back after I get my tattoo; I don't want to lose weight afterwards either. I really want my tattoo to look great and I don't want it getting distorted.

I feel that a vegan diet, combined with exercise will help to start shedding the pounds and make me feel and look better. I think it's also going to be a great lesson in discipline.

I will post again very soon! Thanks for reading!

Courtney