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What would Reepbot say (4)

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my next toastmasters speech.


Thank you, Madam Toastmaster.

Once upon a time there was a silly sausage called Simon who wanted to become a lion tamer. Growing up, he dreamt of being in charge of these belligerent beasts in front of a captivated crowd. Using only his voice, a whip, and a stool to control those crazy creatures.

This dream of his began when he was just a little chipolata during his first trip to the circus. Even today, if Simon closed his eyes, he could still relive that day. The bustling and hustling of the crowd. Getting knocked from side to side as he made his way to the seats. The cheering and laughing from the audience as the clowns showcased their polished performances. Fitting into a tiny car, or juggling tables whilst riding a unicycle on a wire.

All that paled into comparison when the lion tamer came out with just a whip and a stool. Simon sat transfixed as he watched this man walk on to the stage. Then, with only a flick of the wrist and a few words the magic began. Simon watched this tenacious tamer control these ferocious lions like they were just a bunch of kittens. Treating them not as the kings of the jungle but as pampered pets. From that moment on, Simon knew what he wanted, no what he needed to do in his life.

That day at the circus awoke something in Simon. A desire, a dream, a duty to become a lion tamer. Every waking second, and every dramatic dream of his life was devoted to this goal. He practiced his lion taming skills whenever and wherever he could. At school, at home, and even at the local ice skating rink. Where he would often skate and crack his whip to the tinny tunes of some cheesy 90’s pop songs. That was until he was banned for scaring away the customers.

That didn’t matter. Simon just moved onto his next goal: going to lion taming school. He saved up his pocket money so that he could attend a summer school in Berlin. Pinching and scrimping each cent like he was Ebenezer Scrooge. But, that goal came to a halt for Simon when the summer school shut down due to claims of fraud. Still, that dream of his to become a lion tamer burnt brightly in his heart. A burning that actually turned out to be indigestion.

However, Simon had a problem. There were no lions on the Gold Coast. Which was quite the obstacle for someone who was looking to become a lion tamer. So, being a resourceful sort of sausage, he decided to look for the next best thing: a dog.

One day, waking up bright and early, Simon went outside and started looking for a canine. Up and down the suburban streets he walked. Ignoring the cawing of the crows and the sun trying to barbeque his neck. His eyes scanning for any panting pooches. But he could only see the leaves fluttering around on the road and hear the roar of the cars racing by him.

Simon decided that since the suburbs weren’t bringing him much joy, that he would try his luck at the park. So, with renewed vigour, he made his way down the road. After a few minutes he came across the sight of swings swaying in the summer breeze, and the sound of magpies’ dive bombing cyclists in the distance. But, there were no dogs.

Simon was just about to give up when up ahead he spotted a small white fluffy dog. All alone and sniffing some broken tree branches. Simon knew that this was his moment. Sure, this wasn’t a lion. It wasn’t even a German Shepard. But this sausage wasn’t going to be put off by such mere obstacles. He strolled towards the pampered pooch. Clutching his whip in one hand and his stool in the other hand. Finally, after years of toiling he was on hi way to become a lion tamer. That dream was about to turn into reality.

Simon was only metres away when the dog looked up, bounded over and gobbled him up in two simple bites.

And that is the story of how Simon the silly sausage, lived, and died out his dream to become a lion tamer.

That concludes my speech, Madam Toastmaster.
 
hmmm, interesting. inigo's position on trump's position on plants and vegans is exactly like my position on inigo's position on tina arena.

the circle of life.
 
Inigo Montoya said:
Don't know, don't care
Click to expand...

reepbot said:
that's my position too, young madam
Click to expand...

hmm, i wish i had an edit button so that i could re-do my response, because that was much too nice on my part. and i hate niceness, almost s much as i hate nightclubs.

my real response:

"pfft, of course you care what trump thinks. you aint fooling me, trump worshipper. at least i'm an independent tinker who doesn't follow the words of that orange ogre. i am an individual. with heart, soul, and spirit."
 
reepbot said:
hmm, i wish i had an edit button so that i could re-do my response, because that was much too nice on my part. and i hate niceness, almost s much as i hate nightclubs.

my real response:

"pfft, of course you care what trump thinks. you aint fooling me, trump worshipper. at least i'm an independent tinker who doesn't follow the words of that orange ogre. i am an individual. with heart, soul, and spirit."
Click to expand...
Ok
 
got my flu shot. now i am protected for the winter. but my autism will probably become a little stronger over the coming months.
 
http://www.plantplate.com/Recipe/Detail?recipeID=1051

Artichoke Tapenade
RECIPE BY PLANTPLATE November 21

This lemony, garlicky, peppery dip is a fantastic low-calorie option for crackers and crudite. What's more, it's ready to eat in just 5 minutes!

GetImage


Prep Time: 5 Minutes
Cook Time: 0 Minutes
Yield: Makes Approximately 2 Cups

Notes:

This dip is great to serve at parties, or to snack on with raw veggies between meals. Once prepared, it will keep in an airtight container in the fridge for 3-4 days.

To make this suitable for The McDougall Maximum Weight Loss Program, omit the tahini from the recipe.



Ingredients:

  • 2 x 15 oz. (400g) can of artichoke hearts, drained and rinsed
  • 1.5 tsp. red pepper flakes
  • 2 cloves garlic, peeled and minced
  • 3 tsp. lemon juice
  • 2 tsp. balsamic vinegar
  • 4 tsp. tahini
  • 2 tbsp. chopped fresh dill
  • 1 tbsp. water
  • Freshly ground black pepper, to taste


Instructions:

  1. Combine all ingredients - except for the pepper - in a blender and pulse until everything is well mixed, but still slightly chunky.
  2. Season with black pepper to taste, then transfer tapenade to a serving dish. Serve with whole-grain crackers or raw vegetables for dipping, or enjoy on whole-grain toast.
Prepared tapenade will keep, refrigerated, for up to 4 days.
 
Mexican Rice Salad
This Mexican Rice Salad is veggie-powered and full of fiber. Hearty enough for a family meal and colorful for a party or potluck.
Prep Time 20 minutes
Cook Time 40 minutes
Servings
servings
INGREDIENTS
Salad
  • 2 cups cooked brown rice chilled
  • ¾ cup black beans rinsed and drained
  • 1 cup grape tomatoes chopped
  • 1 cup jicama chopped
  • ½ cup red bell pepper chopped
  • ⅓ cup green onions sliced
  • 1 small ripe avocado chopped
  • ⅓ cup cilantro chopped
Dressing
  • 2 Tbl olive oil (optional)
  • ¼ cup lime juice
  • ½ tsp ground cumin
  • 1 garlic minced
  • 1 Tbl minced fresh jalapeño pepper (or to taste)
  • salt and pepper to taste
mexican-rice-salad-3_orig.jpg


INSTRUCTIONS

  1. In a large bowl, toss together the rice, beans, jicama, tomato, and green onions. Save the avocado to add after chilling.
  2. Whisk together all the dressing ingredients except for the avocado. Pour over rice salad and mix well.
  3. Chill for at least 30 minutes, or up to 24 hours. Just before serving, add diced avocado, stirring gently.
https://www.plantbasedcooking.com/recipe/mexican-rice-bean-salad/
 
EASY VEGAN CHILLI SIN CARNE
PREP TIME: 10 MINUTES

COOK TIME: 30 MINUTES

TOTAL TIME: 40 MINUTES

SERVINGS: 6
CALORIES: 340 KCAL
An easy, delicious and meat-free chilli con carne recipe that is perfect for making ahead and freezing.
Print
INGREDIENTS
  • 2 tbsp olive oil
  • 3 cloves of garlic minced
  • 1 large red onion thinly sliced
  • 2 celery stalks finely chopped
  • 2 medium carrots peeled and finely chopped
  • 2 red peppers roughly chopped
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • Salt and pepper to taste
  • 800 g tinned chopped tomatoes
  • 400 g tin of red kidney beansdrained and rinsed
  • 100 g dried red lentils
  • 400 g frozen soy mince
  • 250 ml vegetable stock
OPTIONAL ADD-INS
  • 1 tsp miso paste
  • 2 tbsp balsamic vinegar
  • A large handful of fresh coriander roughly chopped
TO SERVE
  • Cooked basmati rice
  • Extra chopped coriander
  • A squeeze of lime juice
Metric - US
INSTRUCTIONS
  1. Heat the olive oil in a large saucepan.
  2. Sauté the garlic, onion, celery, carrots and peppers for a few minutes, on a medium heat, until softened.
  3. Add the cumin, chilli powder, salt and pepper and stir.
  4. Pour in the chopped tomatoes, kidney beans, lentils, soy mince and vegetable stock. Add in the extra flavourings, if using.
  5. Simmer for 25 minutes.
  6. Serve with some steamed basmati rice, some fresh torn coriander and a squeeze of lime juice. Enjoy!
  7. Freezes well. Keeps for up to 4 days refrigerated.

Easy-Vegan-Chilli-Con-Carne-1.jpg


http://wallflowerkitchen.com/easy-vegan-chilli-con-carne/
 
Inigo Montoya said:
Don't know, don't care
Click to expand...
that could very well be his view on yummy plants too :)[DOUBLEPOST=1525074224][/DOUBLEPOST]
reepbot said:
Mexican Rice Salad
This Mexican Rice Salad is veggie-powered and full of fiber. Hearty enough for a family meal and colorful for a party or potluck.
Prep Time 20 minutes
Cook Time 40 minutes
Servings
servings
INGREDIENTS
Salad
  • 2 cups cooked brown rice chilled
  • ¾ cup black beans rinsed and drained
  • 1 cup grape tomatoes chopped
  • 1 cup jicama chopped
  • ½ cup red bell pepper chopped
  • ⅓ cup green onions sliced
  • 1 small ripe avocado chopped
  • ⅓ cup cilantro chopped
Dressing
  • 2 Tbl olive oil (optional)
  • ¼ cup lime juice
  • ½ tsp ground cumin
  • 1 garlic minced
  • 1 Tbl minced fresh jalapeño pepper (or to taste)
  • salt and pepper to taste
mexican-rice-salad-3_orig.jpg


INSTRUCTIONS

  1. In a large bowl, toss together the rice, beans, jicama, tomato, and green onions. Save the avocado to add after chilling.
  2. Whisk together all the dressing ingredients except for the avocado. Pour over rice salad and mix well.
  3. Chill for at least 30 minutes, or up to 24 hours. Just before serving, add diced avocado, stirring gently.
https://www.plantbasedcooking.com/recipe/mexican-rice-bean-salad/
Click to expand...
this looks nice
 
trump would probably destroy some plants to make way for a casino or a golf course, thereby depriving inigo of some potential food.
 
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