Three State Weekend Paved On A Tiger Lily Road

Adele Dazeem also known as Idina Menzel has a new Broadway musical If/Then.

Remember on the night on February 22nd that I mentioned going to Torrington, Connecticut to see the premiere of Michael Medeiros's quirky independent film, Tiger Lily Road? It stars Tom Pelphrey (2 time Daytime Emmy award winning Guiding Light actor and theater aficionado), Ilvi Dulack, and Karen Chamberlain. Well, it finally happened.
My bus to a small, unlikely place for latest adventure was due to arrive at Philadelphia at 4:05 AM on March 15th. Yes. 4:05 AM. I had been way too excited to sleep. Prior to arriving at the Greyhound Station, I was in my studio eating chocolate bars and drawing mermaids. Practically high on sugar and happiness the whole way on the road. I kept to myself, scaring nothing but my own racing heart.
After arriving in New York and playing around willy nilly with the three hour layover (okay not playing I forgot where the NYC station was), I almost missed the transfer. I know. I know. I'm really bad with time. The driver even stated, "I would have left you and you would have to wait until 5PM for the next one." I already knew this information. But grateful, I thanked him for pausing for me. He didn't have to.
Hours later, I checked into my hotel and jumped on the bed for a while. Not lying. It's impossible not to be enthused about something I had been dying to see for so long. And it took being in a strange, unknown town for me to get to this point.
I spent the afternoon venturing around, familiarizing myself with the locale, the very locale Tiger Lily Road was filmed. Nice and quiet with melted snow.
By the way, this should surprise no one, I did walk through two wrong doors to get to the right theater, but hey, that happens to common scatterbrains...
Tiger Lily Road was well worth the wait. And believe me, I had been impatient for a while. I first saw its trailer years ago. Back then, it looked like a pop up dollhouse featurette. It had a campaign too. I almost bought the Jezebel shirt. Now I feel extreme regret over the Jezebel shirt- featured in a scene along with pink heart decorated pajama pants- an outfit rarely seen together on so masculine a man. That's another story. Still, that's why it's imperative to support a filmmaker's vision, especially if something within screenplay resonates to you- the viewer. I do feel horrid for not supporting Tiger Lily Road enough on its burgeoning baby wheels.
Seeing its premiere in the flesh was some redemption. The dark, edgy comedy was brilliant and funny with some sexiness and buns of steel and other unmentionable treats. Just everything I hoped it would be and more. I simply cannot get "don't be a lily all your life" out of my mind. That little phrase sings like a chirping bird. Maybe I should take that advice.
I wish I could see again... like tomorrow, like right now!
Michael said that they may be premiering it again in NYC come May or June. I pray that this is true.
In the meantime, I look forward to posting my review soon. Word of mouth must spread like bee honeyed wildfire to get a buzz going on this film. It deserves that. Plus, it won a Cincinnati (where yours truly scored her undergrad) Screenplay Award- definitely fate. If that makes any sense...
After the film ended and credits rolled, the Q&A started up. It turns out Tom wasn't the original male lead. How interesting! It was filmed during a course of 3 winters. Tom lived with a nice lady during his stay. Had car trouble. The film's opening scene also had another cast switcheroo.
"It just wasn't the right dog!" Michael exclaimed.
I also liked that a longtime Torrington resident said that he never seen his town depicted in such a way, that the film made him see it through new spectacles. That was so wonderful!
I jotted more notes amongst scribbled drawings of tiger lilies, filled out the little white response card, accidentally left new umbrella, squealed on camera how much I loved the movie (they were conducting live audience responses as well as the written), and left out the wrong door. Needless to say, in the shadows of a rain residue evening, I climbed and jumped atop things in a short dress (hey, I wore tights AND underwear- great etiquette!) and got boots dirtier. Kind of funny and ridiculous at the same time. At least, I didn't break an ankle or inflicted bodily harm- which klutzes are typically known for. Thankfully, no one saw me doing these things. I hope...
I skipped jovially back to the hotel, wondering how a lady gets so lucky when summer, birthday, Thanksgiving, and Christmas are so many months away....
And speaking of early gifts- next Sunday is Broadway Sunday! My friend and I will be off to see Mamma Mia (formerly Once) thanks to the ATC raffle. I'm stoked!!!

Not the Greyhound. My bus transferred to Peter Pan. My first time ever on the green bus!

Form fitted dress from Philly Aids Thrift and a thick black belt found Saturday morning at Forever 21 on Broadway in NYC. Tie purposefully matches red lipstick. Yes. I look like a reporter lady.

On my way, I spotted a cutesy sign featuring a happy squirrel (or is it a raccoon?) holding chopsticks and a bowl of yum- the perfect lunch destination called Teriyaki Boy.

I ordered the steamed tofu bowl with brown rice and soy ginger garlicky sauce. So good.

Found one mural.

The horsey was the best! She/he is comprised of mosaic tiles and cut up paintings. So beautiful!

This little town of Torrington is quite quaint in certain spots, primarily downtown. I can see why one would film a movie here. It's pleasant.

The main attraction.

The many years wait was over!!!

Really amazingly fragrant salad featuring crisp lettuce, juicy tomatoes, hearts of palms (first time trying this and it's delicious!), artichokes, and red wine vinaigrette.

Back to the room, watching "Set It Off," only the saddest film ever, guiltily enjoying Sahale Fruit & Almond Cherries, Apples, and Maple clustered snacks in bed. I promise no crumbs were left!

The morning selfie.

Toasted bagels and orange juice and a Golden Girls TV Land marathon. Made of breakfast win!

Trees are still naked, waiting for spring clothes.

Indigo, purple, and grey blue sky. Just lovely.

Lush greenery is finally spotted.

Frozen lakes and rivers.

Sun.

Going back to NYC.

Vegan Baked Cheesy Spinach Pasta With Black Beans, Salsa, And Avocado Sour Cream Sauce

Close up of a simple to make baked Mexican style pasta.

Today is the final Dayton hurrah before another wheel tooting Greyhound bus adventure back to Philadelphia tomorrow evening. Thankfully, I have seen a lot of beloved familiar faces. Dear friends that I probably won't see for many many months (insert sad face). Decided to visit my sweet, humorous, very charming family on the last day, bringing along a savory, flavorful dish that had been cooking inside my imagination for weeks. I told Mom to make the garlic bread because I had a special baked pasta on the horizon. Rich and flavorful combinations dance together with delectable avocado sour cream sauce, Daiya's amazing cheddar style shreds (or use Veggie Galaxy Food Brand's Mexican Style Shreds), black beans, and Garden Fresh Gourmet's amazingly fantastic Wild Mild Chunky Salsa, this coveted dish is inspired by on the border deliciousness. There is a spicy fiesta kick to every bite, but it's not overly inflammatory on the sensitive taste buds.
It was certainly a hit for dinner!
Mom loved the creativity, Robert, my older brother was over the moon, and Patrick, my little brother said it best, "this is banging!"
So I must be doing something right. Well, in the kitchen. 
FYI: It doesn't have to be pasta either. Rice or quinoa would be great substitutes.

Sweet after dinner family photo!

Vegan Baked Pasta With Black Beans, Salsa, And Avocado Sour Cream Sauce Ingredients and Preparation

1 package whole wheat pasta
1 cup spinach
16 oz Garden Fresh Gourmet Wild Mild Salsa (or any other mild salsa will do)
16 oz black beans, drained and rinsed
1 cup Daiya cheddar style shreds
1/4 cup green onion, chopped finely
1 teaspoon salt
1 teaspoon garlic powder
1/4 teaspoon black pepper
1/2 teaspoon crushed red pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika

2 avocados, ripened
1/4 cup sour cream
2 tablespoon olive oil
2 tablespoon almond milk
1 teaspoon salt
1 teaspoon lemon juice
1 teaspoon garlic powder
1/4 teaspoon black pepper
1/4 teaspoon paprika

To make the avocado sour cream sauce- whip all ingredients inside of a blender and set aside.

Cook pasta according to package directions.
Add steamed spinach.
Preheat oven to 350 degrees and prepare a baking dish. 
Stir cooked pasta and spinach together with salsa, black beans, Daiya, green onion, salt, black pepper, crushed red pepper, cayenne pepper, and paprika.

Rainbow medley of flavor.

Stir in the avocado sour cream sauce and bake for 25-30 minutes.

The foil is about to blow up from the delicious madness!

Served with a side of yummy garlic bread toast.

Happy National Pancake Day: Vegan Gluten-Free Chocolate Chip Raspberry Pancakes With Raspberry Maple Syrup

Excuse me as I doze off into bliss induced pancake coma.

Ever since I woke up, refreshed and happy inside humble Daytonian bed (no didn't go to sunny Florida, hot Jamaica, or the humid Bahamas for spring break), my mind was imagining a plate of fluffy, maple syrup drenched pancakes. I had no idea that it was National Pancake Day. Until I saw a scattered bunch of Twitter tweeted recipes on pancakes- from pumpkin to fruity indulgence, excited, hungry vegans and nonvegans exclaimed joys of such an occasion. IHOP even had their free all-you-can-eat pancakes too. I guess it was a mental urge on my part. Plus, at the breakfast hour, nothing is more fulfilling than pancakes.
For this recipe, I cheated. I committed adultery. At the grocery store (Kroger's yippee!!!), I browsed the flours, just wanting a small package. No luck. Maple Grove Farms' Gluten Free Pancake and Waffle Mix caught my eye. That leaves me little fuss with baking soda and baking powder and extra jazz. Tart organic raspberries and Enjoy Life Foods Miniature Chocolate Chips add sweet spirit, bringing life to the conventional out of box creation. The perfect late late breakfast for dinner meal that would plant a smile on anyone's face. I certainly cannot stop grinning.

Vegan Chocolate Chip Raspberry Pancakes With Raspberry Maple Syrup Ingredients and Preparation

1 cup gluten free pancake mix
6 oz. So Delicious vanilla yogurt
1 cup almond milk
1/4 cup raspberries
1/4 cup chocolate chips
1 teaspoon raspberry extract

1/2 cup maple syrup
9 raspberries, chopped

For raspberry syrup: warm maple syrup and raspberries until syrup changes color and raspberries burst. About 7-9 minutes.

Heat up a small frying pan on medium high. 
Mix all ingredients together well.
Pour about 1/4 cup of batter onto pan.
Wait until all edges are browned before flipping over.
Repeat and plate.

Beautiful presentation.

Watch the extra chocolate chips melt from the scorching humidity of raspberry syrup. Now that's spring break defined.

Side view.

Feel free to share your pancakes with loved ones. Or imaginary friends.

Vegan Cinnamon Sugar Sour Cream Doughnut Hole Crescents

Cinnamon-Sugar Sour Cream Doughnut Hole Crescents? Try sprouting that three times fast.

On a snowy Wednesday morning, seminar class discussed only briefly about the play we're conducting. Yes. A band of nineteen artisans plus two TAs are actually performing a play. It has my heart pounding with effervescent joy. Theater is coming to PAFA. Well, for a limited time. I'm hoping that Mark, our fearless leader, will get us set for this community theater stage instead of the on school grounds option. It'll be oodles of fun to be outside of room 810. I already have one goal in mind- to be on the writing team! Oh, I cannot act to save my life. Set and costume design sounds enjoyable enough, but writing gets me deeply excited.
Last year, his class performed The Three Little Pigs. Velveteen Rabbit was our thrown first idea and I haven't read the story in ages.  Basically, we must find a classic fictional children's narrative and spin it into fantastical adulthood beauty. At least I think that's the general gist of the idea. Each student has a part, a role in making this play a successful venture. We are to meet in the scary woods of Fairmount Park and talk more. Stay tuned.
During this same class, some of us brought breakfast treats to share along reading journals and discussing otherness (long story but I'll just say me and the lioness share parallel traits), I used the Kitchen Grrls's recipe to create interesting doughnut holes. Different than the average. These were more like flat miniature crescents than doughnut holes. Hence the name. I enjoyed them nonetheless. Sweetly sprinkled with cinnamon-sugar sparkles on the outside, insides are moist and delicate thanks to the aide of creamy sour cream. One doesn't even need a doughnut pan. Well, unless the rounded shape is desirable. That would be the real doughnut hole version. Still, doughnut hole crescents are yummy too. Like a delightful, bite sized fairy tale. Don't count them out.

Vegan Cinnamon Sugar Sour Cream Doughnut Hole Crescents Ingredients and Preparation

1 1/3 cup flour

1/3 cup white vegan sugar

1 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 cup almond milk

1/4 cup olive oil

1/3 cup Tofutti's vegan sour cream

1 1/2 teaspoon vanilla

1 tablespoon apple cider vinegar 

2 tablespoon Tofutti's vegan sour cream

1 1/2 teaspoon cinnamon 

2 tablespoon sugar

 

Preheat oven to 350 and prepare a baking sheet with parchment paper or thinly grease with oil.

Sift flour, sugar, baking powder, salt and cinnamon together.

In a separate bowl, whisk together almond milk, olive oil, sour cream, and vanilla.

Combine wet and dry ingredients.

Add apple cider vinegar.

Fold in the two additional tablespoon sour cream. Do not over mix. 

Spoon 1 good tablespoon an inch apart onto baking sheet. 

Bake for 12-15 minutes. They turn golden and rise up like hole-less doughnuts. 

Slice in half.

Roll each crescent into cinnamon-sugar mixture until well covered.

Plated and raring to go.

Little baked doughnut crescents. Yum!

And I must shout out to my lovely friend Tovah for bringing me a special treat- a breakfast bar composed of oats, coconut, cranberries, raisins, pecans, and other good bits. A wonderful sweet alongside a stomach filled with doughnut crescents.

Product Review: Gardein's Crispy Chick' N Sliders

Gardein has done it again!

Compliments are hard to accept for me. It's a mental thing. Every time someone says the most wonderful sentiment, I get choked up and either respond with silence or sarcasm. Basically, that's what happens during critiques. The negatives come crashing out first. That's all I tend to remember. Positive, pleasant, uplifting endearments pass over my head, refusing to sink into rapt ears and seep into brain's memory compartment. Most artists must feel this way, especially during these mind numbing critiques, sitting up front with beside their works amongst a "firing squad" wishing to visualize better use of studio engagement.
Well, hre's hoping that Gardein isn't too upset over this very gushy post. Ha!
I love Gardein. Love them. Always been an overzealous fan of the way they have perfected the chick'n. It's not too chewy and artificial. They don't have that gluten-y texture that makes teeth so tired that they take little breaks between resuming chewing duty. Although it is highly recommended that one chews many times before swallowing, that annoying consistency Gardein lacks. Teeth don't doze off and fall asleep. I enjoy that. It's a commendable skill that makes a lot of vegans rejoice and wave victory flags.
Now Gardein has gotten in on the slider craze, making these microwavable (or heated in the oven) delights that folks in a hurry heat up and top with anything desired. I got their Chick'N version on sale at a store called Fresh for $4.99 with a bonus $1 off coupon. A definite steal because....
Oh. My. Heaven. They taste amazing. Like above and beyond the scope of amazing. The most delicious darn little hot sandwiches that can ever escape from the microwave. Directions are simple enough. Heat up patties first. Then heat them with the chic slider buns. Tender, moist interior and crispy outside promised from the lovely packaged box. Advertisement was not a lie. The buns are almost restaurant quality. Didn't get soggy or dried out. Flavors are outstanding here. I cannot get over the talents over at Gardein. They understand the science behind chick'n. Reminds one of the days of old. I think. I haven't eaten chicken the animal since 1996.. Beyond great. I would rather continue being friends with the chickens while eating these sandwiches from Gardein.
Now that's what I call the best of both worlds.
Going to try their beefless variety next....

Catchy pink and green colors surround epic little sandwiches of joy.

Who was happier- me or the smiley face potatoes?

One delicious bite and I was out! Added Daiya's provolone slices for the melted magic. Soooooo good!

Vegan Hot Chocolate Fudge Sauced Bananas

Another choconana recipe? AfroVeganChick is trying to kill us!

In seminar this morning, we discussed the relationship between art and writing. Since the dawn of the nosy grapevine, artists have a natural progression towards loving written word with same relish as the paintbrush or lump of clay. In my case, the honest truth is that despite adoring art and writing, chocolate is my life. No- chocolate gives me life. A reason for being. Sorry art and writing. I'm keeping it real today. I have always been devoted to chocolate. We're destined for each other. Our love affair was written in the stars. Or for this recipe, made inside a hot pan with bananas thrown in.
Thanks to Top With Cinnamon for helping me perfect chocolate sauce. Her version is no sugar added. Plus photographs on her site are droolworthy fantasy. Seriously. Someone should draw a scandalously clad lady, who instead of a shirtless man holding her heaving body close, a promisingly devoted bowl of hot fudge takes place, the proximity between them undeniable. And she should definitely hold a silver spoon.....
It's easy to get off track under the influence of such a stimulant.
Mine isn't a no sugar added variety. I used brown sugar. The medjool dates got in an unfortunate accident colliding with peanut butter and hungry opened mouths. That's another story for another time. On the other hand, this yummy hot fudge sauce best complements strawberries, vanilla ice cream, plain graham crackers, a piece of stale bread or some.... bananas! Yippee! Bananas again? Well, I gave proper warning on Monday. Can you just hear Gwen Stefani shouting this recipe is bananas? B-A-N-A-N-A-S!
Yes, bad pop culture reference, but it was bound to happen. Three straight days of bananas? Yes. Hollaback Girl was going to be mentioned somehow regardless of the lack of chocolate.
The hot chocolate fudge sauce makes the banana slices divine and the cinnamon gives a spicy area for the sweet toothed tongue to rest. Overall, very satisfactory and simple to make.
Place any excess sauce in a jar and refrigerate. It can be reheated for another day. 

Vegan Chocolate Sauced Bananas Ingredients and Preparation

1/2 cup unsweetened almond milk
1/4 cup brown sugar
1 teaspoon vanilla
2 tablespoon cocoa powder
2 bananas, ripened and both cut in half
1 teaspoon cinnamon

In a medium heated saucepan, heat almond milk, brown sugar, and vanilla together. Stirring gradually as it boils.
Evenly mix in the cocoa powder.
Allow simmer. Don't stop stirring.
In about 7-10 minutes, the sauce will thicken.

Turn off heat and add bananas, being sure to coat each to desired chocolate satisfaction.

Plate and pour excess sauce over top banana goodness.

Gaze at them for a while and embrace feeling like a 5 star dessert maker.

Sprinkle with cinnamon and share with a friend. Or eat the leftovers for later. If there are any leftovers....

Vegan Chocolate Carob Chip Banana Pancakes

Choconana action before the morning commute?

Never a dull moment at the breakfast table, especially where chocolate is concerned.
I made these mouthwatering pancakes weeks ago, around the time I had checked out a whole bunch of Sylvia Plath books from the downtown library. A classmate asked, "why Plath? Are you depressed? She is always depressed, you know. In fact, she's hailed the Queen of Depression."
Was she? I find her to be a bit upbeat. Okay sometimes.
Maybe it's early phases of midlife crisis reaching out to swallow me whole or feeling under the bluesy chilled weather. School has been tough. Critiques have been bittersweet. Jack Frost is mean. Living and financial situations raise pivotal question. Ever since childhood, pancakes (pancakes not Plath) have made the world better. Just a little bit. I remember begging my mom every weekend to make pancakes. She would ask, "why? You can always only eat two. Two and a half at the most." So what if I can't handle a large stack? I still love pancakes. No matter what ingredients are lying around waiting to be combined. I didn't even care if it was generic mix and water. If they turned out golden brown and crisp, I still wanted to enjoy it with a fork and oodles of Mrs. Butterworth.
Now, I;ve grown up from Mrs. Butterworth.
As I mentioned yesterday, experiments with chocolate and bananas have proven to be fruitful. Yes, fruitful is the best adjective to describe it. No maple syrup or jam necessary. They were sweetened enough. Thanks to the topped goodness of firm, ripened bananas and delightful carob chips. ALl the taste buds can memorize is banana and chocolate. Banana and chocolate repeats. What's better than that.
Pancakes are not difficult to make. Whether it's the dawn's early light, the weekend, or even dinnertime, Choconana Pancakes deliver much needed bliss at any time too.
For added texture, walnuts, pecans, or toasted coconut flakes are great bonuses.

Vegan Chocolate Carob Chip Banana Pancakes Ingredients and Preparation

1 cup flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/3 cup cocoa
1/2 teaspoon cinnamon
pinch of salt
1/4 cup brown sugar
2 bananas, ripened
2 tablespoon olive oil
1 cup almond milk
1 teaspoons vanilla extract
1/4 cup carob chips
1 tablespoon apple cider vinegar

handful carob chips
1 banana, ripened and chopped

Ingredients having a meeting of minds.

Sift dry ingredients together. In another bowl mix bananas, olive oil, almond milk, and vanilla. 

Combine wet with dry.

Add carob chips. Lastly, mix in the apple cider vinegar. In a medium heated skillet, add olive oil and ladle about 2 tablespoons of batter. Flip over when the pancake bubbles. Repeat the drill and stack.

Extra banana slices and carob chips make this a most beautiful display.

I never finished The Bell Jar. As for the pancakes- a big YES to that! With hot chai tea. Perfection.