On the go



Though it was a little chilly this morning, it was beautiful outside. After doing 17 miles on the exercise bike, I went out for a nice run. The first half was on the road and the last half was through the woods. I’m not a huge fan hills, but it did feel good in the end. Time for some evening yoga and then a little So Delicious Almond milk Mocha Almond Fudge.



We we’re finally forced to fire up the pellet stove last night for the first time this year and there were some flurries this morning. When I left for work this morning my car was covered in a think layer of frost. So it seems fitting that I’d spend the day listening to funeral doom metal. Evoken, Loss, Mournful Congregation, etc. On the upside, I found a house for sale that may work out very well…

Turn it around

While I’ve been going through the basement and closets, getting rid of things that are just cluttering up my life, I’ve done the same in the virtual world. Today was the end of one of my twitter accounts as well as my instagram and tumblr accounts. I use them frequently, but get too caught up in them. Facebook is next. That will leave this as my only outlet and provides me with a bit of a clean start. Speaking of clean start, I’ve started running. Two weeks ago I decided that beer was also too distracting and bought some running shoes instead of wasting that money at my favorite local brewery. I’ve only run twice(a few miles each time, on and off road), but I do have a busy schedule and still manage to fit in 15 miles a day on the exercise bike if I can’t get out on my actual bike. Yoga and meditation have also been worked in to my healthier routine as has better eating. Even though next month marks 19 years living vegan, I don’t always make the healthiest choices. That said, Dawn and  just made chili and cornbread from scratch using lots of local organic ingredients. Cheers!

Misozuke – fermented tofu “cheese”


  • We’ll need sugar, sake, yellow miso, and firm tofu.
  • Wrap a tofu block in 2-3 layers of paper towels & set a dish on top of the tofu block and let it dry out for 1-2 hours.
  • For each half block of tofu, prepare a marinade spread of 1/2 cup of miso, 1 tablespoon each of sake and sugar. Mix well.
  • Wrap tofu in cheesecloth and smear marinade on all sides. How much of the marinade should be used is up to you and your salt preference.
  • Line a storage container with 2-3 layers of paper towels, place tofu block on top, cover and refrigerate.
  • Change paper towels every month (SEE UPDATE BELOW) – the paper towels will become really wet, yet the tofu will not be any dryer because enzymes in the miso are breaking down the soy proteins and generating water. Chemistry!

Here’s a link to the actual website - http://www.rauom.com/2011/05/24/tofu-misozuke-recipe/

Piece of mind

While it’s not comforting that North Korea has completed another nuclear test, I feel like a weight has been lifted. Yesterday I put a hold on some music projects in order to go back and relearn my instrument. Some folks aren’t really into my decision, but some others are doing this with me. Good things will come of this. Now coffee…

Time to relax?

No, not really. More like time to catch up on life. I took three days off work this week and it seems like it’s speeding by. I managed to get another cd reviewed for Profane Existence and I worked on a guitar riff for someone I’m supposed to do a music project with. I’ve also   gotten in some yoga that was long over due. Now that we are using the basement more actively as a living space, one of our spare rooms upstairs is emptying out making it perfect for a yoga/meditation space. It’s amazing what a difference yoga makes physically, mentally and emotionally.

It looks like there’s another Winter storm on the way. Fortunately we’re only supposed to get a few inches, but Boston is expecting at least a foot! Though I realize that this is what is supposed to be happening this time of year, I’m really for Spring. Dawn and I are getting the garden itch and have started planning new things like raised beds, a large blueberry patch, some more fruit trees and something else that’s slipping my mind. All very exciting. Plus there are some other big plans in the works.

Spicy Leftover Mashed Potato Muffins



In our house we have a tendency to make more food than we are going to use for that meal so that we always have leftovers for lunch, dinner or to take to work and that means we have to get creative sometimes to avoid eating the same thing day after day. This time we had leftover mashed potatoes, so I did this:


  • Approx 2 cups mashed potatoes
  • 2 cups flour
  • 1 TBSP baking powder
  • 1 tsp baking soda
  • 1.5 tsp sea salt
  • Half a red onion, thinly sliced
  • 1 large jalapeno pepper, diced
  • 2 TBSP olive oil
  • Approx 1 cup almond(or other non-dairy milk

Preheat oven to 350F. Mix together dry ingredients, then blend in mashed potatoes, onion and jalapeno. Add wet ingredients and mix together until you get a  thick gooey paste. In a wel greased small muffin tin, scoop in mixture filling to about 3/4 full. Bake for about 30 minutes. Serve with gravy, hot sauce, vegenaise or vegan margarine. For another option, use an ice-cream scooper to scoop into an oiled skillet on medium heat, press flat and fry like pancakes. Super yummy!