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      "permlink": "steemitboard-notify-ssugarpill-20191010t004802000z",
      "title": "",
      "body": "Congratulations @ssugarpill! You received a personal award!\n\n<table><tr><td>https://steemitimages.com/70x70/http://steemitboard.com/@ssugarpill/birthday2.png</td><td>Happy Birthday! - You are on the Steem blockchain for 2 years!</td></tr></table>\n\n<sub>_You can view [your badges on your Steem Board](https://steemitboard.com/@ssugarpill) and compare to others on the [Steem Ranking](https://steemitboard.com/ranking/index.php?name=ssugarpill)_</sub>\n\n\n**Do not miss the last post from @steemitboard:**\n<table><tr><td><a href=\"https://steemit.com/steemfest/@steemitboard/the-new-steemfest-badge-is-ready\"><img src=\"https://steemitimages.com/64x128/https://cdn.steemitimages.com/DQmRUkELn2Fd13pWFkmWU2wBMMx39EBX5V3cHBEZ2d7f3Ve/image.png\"></a></td><td><a href=\"https://steemit.com/steemfest/@steemitboard/the-new-steemfest-badge-is-ready\">The new SteemFest⁴  badge is ready</a></td></tr></table>\n\n###### [Vote for @Steemitboard as a witness](https://v2.steemconnect.com/sign/account-witness-vote?witness=steemitboard&approve=1) to get one more award and increased upvotes!",
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      "title": "Veggie Packed Burger",
      "body": "Last night, after having taught kids for an hour on how to avoid eating chips and filling their plates with color, I went to friend’s house and painted my plate with yellow-colored cheese dip and Fritos (and rosé). I could see the longing and excitement in Aslan’s eyes, even though we hadn’t eaten since breakfast. He was like a child who only gets candy on Christmass. As for myself, I indulged and ignored my conscience (I was starving), and today, I’ve been in bed all day (is that a sign?). Well, a day before, trying to indulge in a better way, I made us burgers. From scratch. I don’t want you to confuse this with a veggie burger. It has beef in it, yet it’s packed with veggies, giving you a full hearty and healthy-er meal than a simple burger. It’s juicy and full of flavor. I don’t mix dairy and meat, so cheeseburgers are out of the question, but using delicata squash as a cheesy sub was on point. Making your own buns is just a really nice bun-tastic feeling.\nhttps://youtu.be/P8xzPPVWWvI\n![IMG_3727.JPG](https://steemitimages.com/DQmbgejv5K4VPb6ijNCrCBfcDPjKbiNTypRcDYC8XxHSrTb/IMG_3727.JPG)\nRecipe:\n\n1 lb ground meat\n2 cups mushrooms\n1 zucchini\n1 red onion\n1/2 delicata squash\n1 tsp salt\n1 tsp pepper\n2 tsp zhug (or a mix of cayenne, paprika, cardamom, cumin)\n3 lemons\n1/4 cup mayo+1 Tbsp sriracha\nspinach or lettuce\nFor the buns:\n\n3¼ cups (450 g)  flour\n3 Tbsp sugar\n2¼ tsp instant dry yeast\n1 cup lukewarm water\n1 large egg\n¼ cup olive oil\n1¼ teaspoons salt\nEgg wash:\n1 egg\n1 tablespoon water\n½ teaspoon sugar\nSesame seeds or poppy seeds, optional\nStart by making the buns, if making your own. Mix all of the dry ingredients well in a standard mixer, add the water, egg, oil, and beat on medium for about 8 minutes. It will be sticky, but add a bit more flour if it’s too wet. Oil a bowl and place the dough there, covered in plastic, in a warm place to rise for 1-2 hours. Then divide into 8 buns, place on a baking sheet covered in parchment, with room to expand. Cover again and let rice 40-60 minutes. Heat the oven to 400º. Mix the egg, water, and sugar and brush the buns. Sprinkle with seeds and bake for about 15 minutes, until golden brown. Let cool before slicing.\n\nBurgers:\n\nPreheat the oven to 425º. Slice the mushrooms in half and drizzle some olive oil, salt, and pepper, and place on a baking sheet. Bake for 20 minutes. Slice the butternut squash into rounds, drizzle with olive oil, salt, and pepper and bake until soft, set aside for the assembly. Use a spiralizer, or just chop the zucchini, then place half an onion, the mushrooms, and zucchini in a food processor and pulse until minced. Mix the veggies with the ground meat and add the salt, pepper, spices, and lemon juice from half a lemon. Refrigerate until ready to use. Slice the other half of the onion and place in a small bowl with the juice of the other lemons and some salt. Let it soften for 30 minutes or more. When ready to eat, heat a large frying pan with some olive oil. Make eight round patties with your hands, or using a ring. when hot, cook your burgers for about 4 minutes on each side, until cooked through and browned on both sides. Assemble the burgers by slicing buns in half, spreading sriracha mayo, then the meat, a slice of squash, some pickled onions, and spinach on top. Enjoy!\n![IMG_3715.JPG](https://steemitimages.com/DQmeLse2GrjZUQfB8bsKUGXhYvfqeac8KDyQEV3mkKnoh6d/IMG_3715.JPG)![IMG_3732.JPG](https://steemitimages.com/DQmaGgL86Nc3pqfz5amkDuBYHkzKcDJuCo5DQkB3kZNjFme/IMG_3732.JPG)",
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      "body": "Congratulations @ssugarpill! You have completed some achievement on Steemit and have been rewarded with new badge(s) :\n\n[![](https://steemitimages.com/70x80/http://steemitboard.com/notifications/firstcommented.png)](http://steemitboard.com/@ssugarpill) You got a First Reply\n\nClick on any badge to view your own Board of Honor on SteemitBoard.\nFor more information about SteemitBoard, click [here](https://steemit.com/@steemitboard)\n\nIf you no longer want to receive notifications, reply to this comment with the word `STOP`\n\n> By upvoting this notification, you can help all Steemit users. Learn how [here](https://steemit.com/steemitboard/@steemitboard/http-i-cubeupload-com-7ciqeo-png)!",
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      "body": "Congratulations @ssugarpill! You have completed some achievement on Steemit and have been rewarded with new badge(s) :\n\n[![](https://steemitimages.com/70x80/http://steemitboard.com/notifications/firstcomment.png)](http://steemitboard.com/@ssugarpill) You made your First Comment\n[![](https://steemitimages.com/70x80/http://steemitboard.com/notifications/voted.png)](http://steemitboard.com/@ssugarpill) Award for the number of upvotes received\n\nClick on any badge to view your own Board of Honor on SteemitBoard.\nFor more information about SteemitBoard, click [here](https://steemit.com/@steemitboard)\n\nIf you no longer want to receive notifications, reply to this comment with the word `STOP`\n\n> By upvoting this notification, you can help all Steemit users. Learn how [here](https://steemit.com/steemitboard/@steemitboard/http-i-cubeupload-com-7ciqeo-png)!",
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      "title": "Pink Salmon Tacos",
      "body": "If you can make tortillas, why not make them pink? This is Pink month, or breast cancer awareness month, which has always been confusing to me. I never knew where the ribbon came from, but it turns out, it all started with a song. And a very sweet/sad story about a military wife whose husband was kidnapped in Iraq. The song said something about tying a yellow ribbon around the yard, and so the ribbon began. First with AIDS, later with Breast, now with everything. But the pink ribbon really popularized after Self Magazine got in touch with Este Lauder and decided to make it BIG. And not much after, many other companies followed. But apparently, the first Breast Cancer awareness ribbon was actually peach (or salmon) colored. Not a great color to go big on, so pink took over. And now I make pink tortillas filled with salmon to raise your awareness about your friendly round/pointy/flat/beautiful companions. Those babes need to be checked monthly, and that could save your life. So far, it has saved both of my grandmother’s lives, and they’re still here to eat my tacos. So I would follow suit, if I were you, and I will too. These tortillas are colored with beet water (from canned beets), but you can easily just use water, if you have no one to impress.\nhttps://youtu.be/6eJKGCfLM4g\nSalmon tacos with pink tortillas:\n\n1 lb salmon fillet\n1 Tbsp smoked paprika\n1 Tbsp cumin\n1 tsp salt\n1 tsp pepper\n2 tsp red pepper flakes\n2 Tbsp olive oil\n2 C Masa Harina\n1 C water from a can of beets, plus 1/2 cup water\n1/2 cup mayo\n3 Tbsp chipotle adobo\nFor the tortillas, mix the masa with the beet water and regular water and knead. Let rest, covered, for an hour. Right before eating, heat a large flat skillet or comal, and make small balls of dough. Flaten them on a tortilla press covered with plastic, or in between two plates. Cook them until browned on both sides. Mix the seasonings and oil for the salmon and cover it with the mix. Heat oven to 375º and place the salmon on a baking sheet. Bake for about 10-15 minutes. Flake and serve. Whisk the mayo with the chipotle to make a chipotle mayo and serve on the side.\n\nBrussel Sprout Slaw:\n\n1 lb Brussel sprouts, shredded\n1 Tbsp salt\n1 tsp dijon mustard\n2 Tbsp mayo\n2 Tbsp lemon juice\n1/4 C olive oil\npepper\nPlace the shredded sprouts on a sieve and salt them. Let rest for 30 minutes. Rinse. In a bowl, mix the mayo, juice, and dijon. Slowly and steadily add the oil while whisking to create a sauce. Mix in with the shredded Brussel sprouts and season with pepper and salt if needed. Refrigerate for an hour, or until use. \n![IMG_3410.JPG](https://steemitimages.com/DQmSk5w9N8HvuyMTSxFcmwUkj78BR8WnmPrL6ebpGC9RuUS/IMG_3410.JPG)\n![IMG_3416.JPG](https://steemitimages.com/DQmWC5YocNq4gyMVSXaG8RNZSvGd5QKYzBzrMvjdNQYMXeY/IMG_3416.JPG)!![IMG_3427.JPG](https://steemitimages.com/DQmdGn4CLuyZAB39iYcpS8LSaxscb9B5979ByKofgbJW12s/IMG_3427.JPG)[IMG_3418.JPG](https://steemitimages.com/DQmaovwAMRuXNhDeFpovQkYhEknVh3C1SBTHJoRDqX57r1Z/IMG_3418.JPG)![IMG_3422.JPG](https://steemitimages.com/DQmXamHk9vqvJ4cqah5g3pghFCkc8UHkm57XcZNyT3LeeMX/IMG_3422.JPG)![IMG_3389.JPG](https://steemitimages.com/DQmWAYdHVqSSaPFZBi46w85qSySVfQoUi7szp7sQXxTKr1p/IMG_3389.JPG)",
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      "body": "It’s hard to go back to a routine after the shock of a disaster. We still want to help, and we know that hundreds of people are not going back to their routines because their homes might be shattered or their loved ones are hurt or missing. I wasn’t sure how long I should stay quiet and mourning, which I’ll keep on doing, but I think food is always a healer, especially when it’s made at home and with love. Sharing food is one of the things I know how to do, and that’s how we managed to raise $800.00 this Sunday, asking people to come and eat tacos, in exchange for their donation. And so many people are donating their time and food around damaged areas in Mexico, but we still need our own homecooked meals to cure our broken hearts. This is a nice comfort meal to warm the soul. And if anyone out there is still looking for a good place to send their money, Cadena is an amazing organization that brings the help directly to those in need. Keep on helping, there’s still so much to be done.\n![IMG_3131.JPG](https://steemitimages.com/DQmbVuREGypFH5i4mpR5TSMuMpyfCaGaEZg1zCXejtL67Xi/IMG_3131.JPG)\nBroccoli Curry:\n\n1 broccoli bunch\n1/4 C tahini\n1 lemon juice\n1 Tbsp olive oil\n1 Tbsp miso paste\n1 tsp curry\n1/4 C almond flour\n14 ounces extra firm tofu\n2 Tbsp cornstarch\n1 Tbsp olive oil\nsea salt\n1 Cup green lentils\n1 onion\n1 can coconut milk\n2 Tbsp curry powder or 1 Tbsp curry paste\n1 Tbsp sriracha\n1 Tbsp soy sauce\nsesame seeds\nhttps://youtu.be/F1LRKvANfe0\nPreheat the oven to 400º. Chop the tofu into cubes, trying to keep the shape of the cube. Put a few layers of paper towels on top, then another chopping block and something heavy on top to pressure out the water. Cut the broccoli into florets. Mix the sauce ingredients (from tahini to almond flour) and then mix it with the broccoli. Place it on a baking sheet and bake for 35 minutes, or until crispy. Mix the tofu with the cornstarch, olive oil, salt, and place on a baking sheet, making sure they don’t touch each other. Bake for about 35 min until crispy. Cook the lentils in vegetable broth. Chop the onion and cook it with some olive oil until soft. Dissolve the cornstarch in 2 Tbsp water, then add the curry and add that to the onions, with the coconut milk as well. Let it simmer until desired consistency. Serve in bowls starting with the lentils, then the curry, later broccoli, and tofu. Sprinkle sesame seeds on top.![IMG_3137.JPG](https://steemitimages.com/DQmT65D9WuQasNuEeLc6seVcchrhUFK6FtXm8PiyNSndw98/IMG_3137.JPG)\n\n![IMG_3114.JPG](https://steemitimages.com/DQmaoB2MXzwxWwTQbX13rJqUT6Vk4C7tJx2SY3gcBJ8w8F2/IMG_3114.JPG)",
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      "title": "ROSEMARY, OLIVE, & PECORINO FOCACCIA",
      "body": "Focaccia takes patience and time. Don’t be scared by the amount of steps below, they are mostly minor things and waiting times. Start it a day in advanced, and make the rest the next morning so you can have it ready for lunch. It’s worth it. I used King Arthur Flours, which I honestly think are the best for baking. This recipe comes from Nancy Silverton, Bread Master Chef, who I got obsessed with after watching her on Chef’s Table. She takes years to develop a recipe, and thanks to her, it took me a day to make a perfect focaccia for the first time. My happiness after seeing Aslan speechless for the first time was just… too great to express here. The crunch of the crust paired with the softness of the inside, and perfect saltines is just to-die-for. Use whatever toppings you wish, and maybe add a little truffle oil at the end 😉\n\nFocaccia Sponge (one day before):\n\n1/16 teaspoon active dry yeast\n½ cup (3.71 ounces) water\n1/2 cup plus 3 tablespoons (3.04 ounces) bread flour\n\nIn a small mixing bowl, place the water and sprinkle the yeast on top. Let it absorve for a few minutes. Mix in the bread flour to create a soft mix. Cover the bowl tightly with two layer of plastic wrap and let it rise overnight or for 12-24 hours at room temperature.\n\nFocaccia dough\n\n0.195oz (1 3/4 teaspoon) active dry yeast\n1 1/4 cups plus 2 Tbsp water (11.04 oz)\n1/2 cup plus 1 Tbsp olive oil (0.39 oz), divided\n2 Tbsp plus 3/4 tsp (0.56 oz) rye flour\n3 1/3 to 3 2/3 cups (15 to 16.45 ounces) bread flour, more if needed\n1 tablespoon (.39 ounce) kosher salt\nToppings:\n\n1/4 C pitted olives\n1/4 C pecorino cheese, grated\n3 fresh rosemary sprigs\n1 Tbsp sea salt or gray sea salt\nIn a standard mixer, combine water, 1 Tbsp olive oil, and last night’s sponge. With the hook, over low speed, mix it and add the rye flour, yeast, and bread flour. Mix on low speed for two minutes. Add the salt while mixing and increase to medium speed, for about 8 minutes. The dough should be pulling away from the bowl, but not as much as to clean it. Add more flour if needed.\n\nGrease a large bowl with olive oil and place the dough in it. wrap it with two layers of plastic wrap and let it rise for 1.5 hours. Dust the work surface with flour and turn nthe dough into the surface. Take four sides and pull them towards the center. Turn the dough around and place back on the bowl for another rise of 50 minutes. The dough will feel soft and bubbly, but shouldn’t colapse if you tough it lightly.\n\nPour 1/2 cup olive oil on a large rectangular pan, or 1/4 on each two round cake pans, and turn it so it spreads evenly. Carefully place the dough inside and very lightly press your fingers to pull the dough to the sides. It doesn’t have to go all the way to the edges. Cover with a dish towel and let rise 30 minutes. Now place the toppings into the dough and drizzle with olive oil and sea salt. Press it again to the sides until you go all the way to the edges. Preheat the oven to 450º and let it rise for the last time, about 30 minutes. Place it in the oven for about 35-40 minutes until golden brown on top. You can now place it on a lower rack for another 5 minutes to let it brown on the bottom. Take it out and let it cool for a little bit before serving.\n![IMG_3154.JPG](https://steemitimages.com/DQmdRVoTXRXYHR6b36SceKGM2o8bqchySHDDtkZoJpZgHSb/IMG_3154.JPG)",
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