Almost Interesting

Yesterday I received my grades for the Fall 2006 semester. Click on the thumbnail below to see the full screenshot of it. CCSF doesn’t give out hardcopy report cards any longer, so you have to find them online.

Now I have to call the school to find out where they publish their Dean’s List. =D

I took the following from the KJV Jeremiah 10:2-5. Funny! Have you actually read it?

2: Thus saith the LORD, Learn not the way of the heathen, and be not dismayed at the signs of heaven; for the heathen are dismayed at them.
3: For the customs of the people are vain: for one cutteth a tree out of the forest, the work of the hands of the workman, with the axe.
4: They deck it with silver and with gold; they fasten it with nails and with hammers, that it move not.
5: They are upright as the palm tree, but speak not: they must needs be borne, because they cannot go. Be not afraid of them; for they cannot do evil, neither also is it in them to do good.

Roman and I are crazy for this recipe. We originally got it at Tofutti’s website, but we have since modified it greatly. I’m posting it here in hopes that someone else may enjoy it as much as we do! Who says vegan food can’t be fattening?

Ingredients
6 Jalapen Peppers
1 Tub Tofutti Better Than Cream Cheese
1 Cup Flour
2 Cups Panko (Japanese-style Breadcrumbs)
1 Cup Soymilk
Canola Oil

Instructions

1. Start heating a pot of water on the stove. About three cups of water in a medium-sized pot will do.
2. Cut the tops off the jalapenos, then cut them in half length-wise and clean them out.
3. Once the water is boiling, carefully add all the jalapeno halves and allow them to boil for three or four minutes. Too short and they’ll be too crunchy; too long and they’ll be flavorless. Remove the jalapenos from the water and wait until they are cool enough to handle.
4. Fill the insides of the jalapeÃnos with the Better Than Cream Cheese. (You could theoretically use a different brand, but I’ve never tried it.) Be generous with the amount filled!
5. Put the soymilk, flour, and panko into three separate bowls.
6. Dip each stuffed jalapeno into the soymilk, then cover it in flour. Let it dry for about ten minutes.

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7. Dip each floured jalapeno in soymilk, then cover it in panko. Let it dry for about ten minutes.
8. Repeat step 7.
9. Deep-fry the jalapenos in canola oil at about 375 degrees Fahrenheit (or 190 degrees Celsius) for about two-and-a-half to three minutes each or until golden brown. (You can also do this in a big frying pan, but its easier to handle them in a deep-fryer.)
10. Cool and enjoy! Careful, the inside will be hotter (temperature-wise) than you’ll expect!