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I don't give my last name or my address (or my social security number - even though I have Lifelock!) but there are probably thousands of guys named Josiah in my State so knowing my first name and state says NOTHING about me. I've even googled Josiah and California and (surprisingly) nothing shows up for many, many pages - and by then, no one would make a connection. Now, I could google Josiah and some other things - and I pop up at the top of the list, but I don't reveal those things online.
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My first name is very common, but it's still not hard to find out a lot of information about me if one puts a bit of effort into it...such is the nature of the internet.I don't give my last name or my address (or my social security number - even though I have Lifelock!) but there are probably thousands of guys named Josiah in my State so knowing my first name and state says NOTHING about me. I've even googled Josiah and California and (surprisingly) nothing shows up for many, many pages - and by then, no one would make a connection. Now, I could google Josiah and some other things - and I pop up at the top of the list, but I don't reveal those things online.
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My name is common. I googled myself and there were 75 of ME!
So ... may we have at least one of these 3 recipes? ... or are these dangerous for general consumption?I'm the only one of me. My surname is quite unusual. I occasionally get emails at work from old high school and college friends who google me and find three recipes I posted to an email mailing list in the dark days before the Web took off (probably about 19 years or so ago). The recipe collections were eventually posted to Web pages, but they didn't scrub the ID info, so my email was included. Since my work email uses my full name (lastname.firstname@agency.gov), and I'm still at the same agency, the email still works.
Just goes to show you that you can't assume that anything you write on the Internet ever really goes away, including emails. Someone may have it archived or copied.
I wonder if he knows Toff's bass player ...when you google my name (first & last) you find a flutist in KC...
So ... may we have at least one of these 3 recipes? ... or are these dangerous for general consumption?
Easy Vegan Creamy Soups
I like these after work in the winter, when I have little time to cook. Add bread and a salad and you're good. I usually use 1 part potato to one part other veg. You can increase the veg proportion -- the potato adds creaminess. When I'm not doing vegan, I may also add a bit of low-fat cream cheese for creaminess.
Ingredients:
1 cubed potato and water (or stock) to cover into a saucepan.
Directions:
Bring to a boil, then simmer. Add ONE of the following combinations:
Ingredients:
2 peeled stalks of broccoli (or one cup of florets) chopped, a bit of dried onion, and a vegetable bouillon cube, OR
2 carrots, chopped, and 1/4 teaspoon of curry powder
1 cup of mushrooms and 1-3 tablespoons of your favorite wine, OR
2 stalks of celery, chopped, and 1/4 teaspoon of tarragon, marjoram, or savory, OR
1 package of frozen spinach or kale, a grating of nutmeg and a 1/4 teaspoon of lemon juice, OR
1 cup of frozen corn and 1 teaspoon of fresh parsley, OR
1 cup of frozen peas, 1/8 teaspoon each of ginger and goodly amount of pepper, and 1-3 teaspoons of vinegar (interesting and tasty combination, based on a medieval recipe), OR
1 sweet potato or half an acorn squash, peeled and chopped, and 1/2 teaspoon of Italian herb mixture
Directions:
Simmer the soup until the vegetables are tender. Puree in blender or food processor until smooth. Add salt/pepper to taste. Serve forth.
NOTES:
Instead of stock or vegetable bouillon cubes, you can take out 1/2 cup of soup after pureeing and dissolve a tablespoon of miso in it, then return it to the pot and mix.
Almost all of these combinations are good with the addition of 1/2 an onion and a clove or two of garlic sauteed in sherry.
Other possible additions (not combined, of course):
Ingredients :
a tablespoon of tomato paste
1/2 cup of leftover beans or grains
a few dried mushrooms or dried tomatoes
a few tablespoons of sauerkraut
a tablespoon of capers or chopped pickle added before serving
a tablespoon of yogurt swirled in right before serving (pretty!)
toasted pumpkin/squash seeds or wheat germ sprinkled on top
Radish/Cucumber salad
2 parts vinegar
1 part water (or sherry, if you like)
1 part soy sauce
1-2 drops of toasted sesame oil (for flavour - its worth it)
sugar to taste
Directions:
Trim radishes and cucumbers and thinly slice them. Toss with dressing. Serve.
Gingerbread Cake
Ingredients:
1 cup All-purpose flour
1/2 cup Whole wheat flour
1/4 cup Brown sugar
1 teaspoon Cinnamon
1 teaspoon Ground ginger
1/2 teaspoon Baking powder
1/2 teaspoon Baking soda
1/2 cup Nonfat buttermilk
1/2 cup Applesauce
1/2 cup Molasses
2 Egg whites
Powdered sugar, for dusting
Directions:
Preheat oven to 350 degrees. Lightly coat 8x8 baking pan with nonstick cooking spray. In a large bowl, combine dry ingredients. In a small bowl, combine wet ingredients; add to flour mixture. Beat until combined. Pour into prepared pan and bake 30 to 35 minutes. Cool for 10 minutes, cut cake into nine squares and dust with powdered sugar.
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