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The "I'm a horrible friend" b-day cointest!


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It's true! I forgot someone's b-day and I shouldn't have, I feel so bad!


SO, to make up for it, I'm going to throw a little cointest in her honor!


SO, without further ado, HAPPY BIRTHDAY, SOLAN!!! Hope it was a great one!


I'll give a coin from my collection to the first person who can tell me what Solan's favorite flower and the color she likes them is!


1 guess every 10 minutes, and if you don't know what the flower is called in English, you can post a picture of it along with the name that you know it as!







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Some great guesses here, just remember the every 10 minute rule :lol:


I think it's cool that some of you are looking up the flowers we have here in Sweden, especially the twinflower, since it bears Linnea's name and he is buried here in one of the biggest, most beautiful cathedrals we have, located in Uppsala!


Naomi :lol:

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orange daylilies


Curried Daylilies

The daylilies are enhanced not only by the spicy curry sauce but also make good use of carrots, celery, TVP, and nuts. Serve over brown rice or with Indian bread.



* Sauté:

* 1/4 cup sesame oil

* 8 cups daylilies, sliced

* 2 medium-size carrots, sliced

* 4 celery stalks, sliced

* 1 cup texturized vegetable protein (TVP), soaked for 10 minutes in 3/4 cup hot water, drained, soaking water reserved

* 1/2 cup raw cashews or peanuts

* .

* Sauce:

* 3/4 cup drained silken tofu

* 1/4 cup dark-colored miso

* 2 tablespoons curry paste

* Juice of 1 lime

* 1 tablespoon kudzu or arrowroot



To make the sauté:

Heat the sesame oil in a large skillet over medium heat. Add daylilies, carrots, celery, TVP, and cashews or peanuts.

Cook, stirring, for 10 minutes.


To make the sauce:

In a blender, combine tofu, miso, curry paste, lime, and kudzu or arrowroot. Process until smooth.


Pour the sauce into the skillet and bring the mixture to a boil over medium heat, stirring often. Reduce the heat to low, cover the pan, and simmer the mixture for another 10 minutes.


Serve over brown rice or with Indian bread.


Yield: 6 servings


Source: The Wild Vegetarian Cookbook by "Wildman" Steve Brill (Harvard Common Press)

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