Kaiba's Community Blog

Pine Gate  Through the pine gate Woods ashen gray The fairie sits on the Throne of thorn and Bone, antlers rising up To the bow of an ancient Oak - the last of its kind. Wanderers wonder what Treasures; lies through the Gate, but never make it Alive to tell tall tales of Ruler faire and Daur Entombed in the dying Grove where no mortal dwells.

 Words can't be taken back Easily the hardest thing to master  Wondering how it might have been  Regrets, like ghosts; Wandering in the recesses, Finding past mistakes  Friends lost, Broken comradary, Shattered dreams of forever  Regrets, like ghosts; Forlornly remembering, Good times A hard word, a rude tone, Said to those we love Over what? A small thing Regrets, like ghosts; Of a word, a thought, an action, Spiral into the void  Fresh day, new prospective, Take it as it comes No looking back Regrets, like ghosts; Haunting the mind In the middle of the night

 No Sugar Added Banana Bread Time and servings: 1.5 hours     1 loaf Ingredients: 1/2 cup bread flour (or all-purpose flour) 1/2 cup whole wheat flour 1 tsp baking soda pinch of salt 1/4 cup butter, melted 1 egg 2 Tbsp Greek yogurt 1/2 tsp vanilla extract 3 overripe bananas Directions: Preheat oven to 350 degrees Fahrenheit. In a large bowl, whisk egg. Add bananas and mash. Add yogurt, butter, and vanilla then mix. In a small bowl, add both types of flour, baking soda, and salt. Mix. Add the dry ingredients into the wet and mix until just combined. Pour into a buttered loaf pan and bake for 60 minutes until golden and a testing stick comes out dry. Enjoy!

Egg Salad Time and Servings: 25 min     1-2 servings Recommended ways to serve: I love to eat egg salad on fresh bread or a multigrain bagel with fruit on the side. You can also eat on a bed of lettuce or plain with bagel chips on the side. Ingredients: 2 eggs 1 Tbsp pickle relish 2 Tbsp mayo (I like Avocado Mayo, but any type works) salt to taste sprig of fresh dill or chives, minced (optional) Directions: Add eggs to a small pot of cold water (make sure the eggs are covered) and bring to a boil. Boil eggs for 8-9 minutes. Drain eggs and let stand cracked in cold water for 1-2 min (optional to help them peel well), then peel. Add peeled eggs, mayo, pickle relish, salt, and if desired dill/chives. Mix to combine. Enjoy! 

 Mini Mashed Potatoes Time and Servings: 20 min     2 servings Ingredients: A bowl full of washed petite or fingerling potatoes (note: I don't peel the potatoes but if you want no skins you can peel them) 2 Tbsp greek yogurt 1/3 cup milk salt to taste Directions: Add 2 Tbsp water to bowl of potatoes and cover with a damp paper towel. Microwave for two minutes and fifty seconds. Flip potatoes and microwave for another two minutes and fifty seconds. Mash potatoes with a fork and add yogurt, milk (gradually), and salt to taste). Stir until creamy! Enjoy!

Salmon Patties Time and servings: 30 min     2-3 patties Recommended sides: Mini Mashed Potatoes Peas Ingredients: 1 shallot 1 Tbsp butter 1 egg 5 oz can salmon 1/4 cup breadcrumbs salt, pepper, garlic powder, & paprika to taste (about 2-3 shakes) butter or oil for pan frying Directions: Cook shallot in butter (3 min) and set aside to cool. Whisk egg and crumble in salmon. Mix in spices, breadcrumbs, and cooled shallot. Form the mixture into patties shaping with your hands. Preheat pan to medium-low heat and add oil. Pan fry for about 4 min on each side. If the patties are thick you may briefly cook on the sides as well. Enjoy!