2 tablespoons safflower or vegetable oil, 2 leeks (cleaned, halvedlengthwise, and sliced),
3 large onions (trimmed, peeled, and quartered), 1 head garlic (trimmed andcloves separated),  
2 Yukon Gold potatoes (scrubbed and cut into chunks), 2 large carrots, (peeledand cut into chunks), 4 stalks celery (trimmed and cut into 2-inch lengths), 1sprig fresh oregano, 4 sprigs fresh parsley, 2 bay leaves, and 10 peppercorns

In a large stockpot (at least 7 quarts), warm oil over medium-high heat for1 minute. Add leeks and cook, stirring, until they sizzle. Turn heat to low andlet leeks cook for 10 minutes, stirring occasionally, until they have wiltedand are slightly golden around the edges. Add all the remaining ingredients andtoss gently to distribute then. Carefully pour in 12 cups of water (you shouldhave at least 1 inch of space at the top of your pot). Bring stock to a boil,then lower heat slightly so it simmers rapidly for 10 minutes. Cover  stock, turn heat as low as possible, andsimmer for 1 hour. Cool until you can handle it, then drain the stock through asieve, pressing on the vegetables to get out all the flavor.

1 1/2 mashed bananas, 1/2 cup applesauce, 2 tsps vanilla, 1/2 cup brown sugar, 1 cup flour, 1 1/2 tsps baking powder, 1 dash salt, 1 tsp cinnamon, 1 dash nutmeg, 1 cup raisins (or dried cranberries), and 3/4 cup oatmeal Bake at 350 degrees for 20-30 minutes.

1/2 cup raisins (or mix of golden raisins, sultanas and cranberries), hot water, for plumping raisins, 1/3 cup non-dairy milk (e.g. soy milk), 2 tablespoons flax seeds (ground), 1/4 cup dark brown sugar, 1/3 cup applesauce, 1 teaspoon vanilla extract, 1/2 cup whole grain flour (ie. whole spelt), 1/4 cup flour (spelt) ,1/2 teaspoon cinnamon,1/8 teaspoon pumpkin pie spice, 1/4 teaspoon baking soda, 1/4 teaspoon salt, 1 1/2 cups oats

Directions: Put raisins (or dried fruit of choice) into a medium sized bowl. Cover with hot water and allow to soak until ready to use. Drain well before using. In a large bowl use a fork to vigorously mix together the non-dairy milk and flax seeds. Add in the sugar and applesauce and mix for about 2 minutes until it reaches a caramel color. Mix in vanilla extract. Sift in flour, spices, baking soda and salt. Fold in oatmeal and raisins. Drop dough in generous tbs onto apaper-lined (or greased) baking sheet, about 2 inches apart. Flatten the tops a bit. Bake for 10-12 minutes in the preheated oven at 350°F/180°C. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Forchocolate craving:  http://www.yumuniverse.com/2011/06/03/easy-dairy-free-chocolate-ice-cream/

For a site with pics and recipes:  http://vegweb.com/recipes/beverages

cup of water/juice/almond milk, banana, pear, cup of frozenmango, cup of frozen berries, and a handful of spinach

1 c. pineapple (1/3 small pineapple), 1/2 c. large cucumber (1/2of the cucumber), 2 carrots, 1/4 c. fresh mint, 1/2 green apple, 2 c. organickale

1/2granny smith (peeled), 2 c. kale, 1/2 c. cilantro, 1/4 lemon (peel and all) 1/3cucumber (peeled) and 1-1/2 c. coconut water

1/2frozen banana, a handful of frozen cherries, some Trader Joe's chocolate hempprotein, a couple big handfuls of spinach, some sunflower sprouts, and a coupleslices of cucumber.

blend 1 Cup Kale Leaves (stems okay) with 1Cup Spinach Leaves and 1 cup of water until no chunks remain. Then add juice of1 Lime, 1 Green Apple cut up, 1/2 Cucumber cut up, 1-2 Carrots with Greens, and1/2 Cup Pineapple. add 1-2 Cups water depending on how thick or thin you likeyour smoothies.

Blend some all natural apple juice, 4-6 frozenstrawberries, half of a banana (chopped), 1/4 cup seedless chopped watermelon,1 tablespoon flax seed oil, 1-2 tablespoons hemp seeds.

3 cups water, 1 cucumber (chopped), 1 avocado,1/2 bunch cilantro, some garlic or ginger (optional) , 1 apple, 1 lime (peel/rindremoved), and 2-3 handfuls spinach

2 pints cutup pineapple, 2 pints cut up watermelon, 2 quarts coconut water, 1 bag babyspinach, 1 bag frozen blueberries, and 2 green apples or 2 bananas

750 ml cold water (coconut milk or coconut water), 1 baby cucumber, skin on,2 whole kiwis (peeled), 2 1/2 large handfuls of baby spinach, 1 large handfulof kale (deveined), 1 1/2 cups of frozen honeydew melon, 1 large, frozen banana,1/4 teaspoon of minced ginger, 1 small squirt of lemon juice (optional)

More here: http://www.thesims3.com/myBlog.html?persona=ciane&month=01&year=2013

I currently save the download files (in the downloads folder) to another location. And I save the dcbackup files that go with that DL in a folder with that file so I know what set they are (as they are all just numbers). Those backup files can go directly in the mods>packages folder and will have a cc icon in game rather than a store one (if you can't get your launcher to work right). I also just save my Sims 3 folder with another name after I get things installed and before playing anything. That way I can always make a backup of that folder and rename it to sims 3 to play the game without having to reinstall anything. You can also just save the dccache, installed worlds, and world caches folders along with the ccmerged file in dcbackups. It's smaller that way and you can copy those in a newly created game.

Note: If you rename your sims 3 folder in your documents (not programs) file and then start up the game from the launcher or the shortcut (programs>EA>Sims3>game>bin>ts3w.exe), it will create a pristine right out of the box game with just Sunset Valley. So after loading a new game, place a family from the bin into an empty house and save. Then exit. Then COPY your dccache, installed worlds, world caches, and ccmerged files into there respective folders. Restart your computer and load your game. Everything should be there. No reinstalling required.

Go in. Look around. Move another bin family to a lot and save. Exit.

Copy that file to wherever to keep it safe and use it as a backup for next time. :D

Happy Simming.