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Posts tagged ‘cooking’

ask no questions

I will tell you no lies…

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instead of being weed free

this year, this garden patch was left to be

 what a surprise to walk by and find

that the fall colour

and nature’s design

presented such a pretty sight

for my eyes

truth be told

I got bold

and asked that I be given a sign

on what to have for supper

what I was given

was a package of frozen clams

sigh, not really what I had in mind

but I did ask

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so here it is

clam, fresh okra on a bed

of fresh Japanese noodles

enough said

I’m off to partake

of the bounty on my plate

see what happens

when left on my own

no questions asked

you get

the mix and match

that rolls around

in my cluttered head

have a delightful day ahead

till then

smiles will bring my day to an end.

Oyashikiri

 frozen clams small package

spaghetti squash cubed 1 cup

fresh okra 8 med, size

thin slices of yellow potato (small)

tablespoon water

noodle sauce to taste

salt, pepper, red peppers mixed

Japanese fresh noodles

steam ingredients together (wok) the okra creates a nice sauce texture

Enjoy

Chop Suey day

 

 

“Chop Suey” is a catch-all,  means a little of everything.  today was a chop suey day.  I started this post with a couple of videos that had me watching them with great attention, although I can’t even tell you why.  They appeared on my screen and, hey… I watched.  since I never follow a recipe, I’m not sure, why I was so mesmerized.. however, you gotta know..I’ll be eating shrimp in the near future.

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Wow a tree with branches.  this was another of my “oh ” moments… the clear sky through the branches had me aiming up into the sky, there was a bird singing, and I was captivated by the song. You will note there is no bird in the tree.

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Here is another of my “OH” moments, I saw the shadows and had to capture them, I parked and walked towards them, like I was being called by a voice I couldn’t ignore.  They really caught my attention, the sun was over head in such a way, that the shadows reached out towards me.

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So absorbed was I, that I had no idea that I had my friends waiting for me in the church wondering where I had gone, and what was I doing.  So much so, that sweet Yumi (new to Canada from Japan, by way of Argentina) had come out in what had to be COLD for her, in only a sweater thrown over her shoulders.  Her main language being Japanese, she smiled politely when I explained that I was enthralled by the shadows. she is so precious, I just love her.  In a short time, she and her family have become such dear friends.  Temperature was just around freezing today.

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What is it that captivates, and captures our thoughts and imaginations, why is it that what is ordinary to some is so magical to someone else.  Today I was for sure, in a zone … tha was mine alone. Yes I interacted and enjoyed conversations with friends and acquaintances I met along the way.  But part of me was wanting to gather tools for my visual expressions.  At the second to last place I stopped at, before heading for the grocery store and the supper ingredients, I walked around a corner and came to face with this picture.

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Oyyyy hello….  I didn’t want to bring it home, but I did want to include it in my day.  This one was unframed,  Next to it, in a beautiful hardwood frame with a gallery light on it, was this picture, side by side they were.  Perfect.

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So different, yet part of the one.  I had a good day, it was what I call a chop suey day.  How was yours?  I hope you had a productive and happy day.  I am off to stir fry some shrimps… =^_^= did you guess already…

Namaste       –        Oyashikiri

I will stir fry them in garlic and black bean sauce..

shell them and eat them like popcorn at my leisure.

 

Taste, delight & savour

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Sauted black fungus and mixed vegetables…The veggies are done just right, with a  crispness to them, and the sauce is light not drowning in starch and sugars. Looks good, and it is.

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There is a whole array of salads too, some very nice ones, but I skip those,  in the background you see, just beyond the  customer is a whole delight of cooked dishes.  There is a plate of scallops that my friends delight in, they are plump lightly breaded with not a hint of “fried”  Next to that dish, you will find the  different noodle dishes and I believe that is where the fried rice is for the North American taste buds.  BUT to the right of that customer, is also two dishes that I find hard to resist, One is green beans stir fried and tossed with a few sesame seeds, I pile as much of that as I can over my other goodies.  In front of that dish is a mixed veggie dish that I supplement my other choices with.

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From this side of my plate, you can see the green beans, and the crisp broccoli, on the top to the left is salt and pepper fish, the dumpling on the right there is a pot sticker, and under the broccoli is a small piece  salt and pepper pork .. the stick you see, holds a wonderfully roasted piece of chicken, moist and succulent.

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This side of my plate shows you the  larger helping of black fungus and veggies.   Buried under all of that is freshly steamed Basa fish, a nice big slab of it. Note, no rice, no noodles. You can’t see it, but I likely have a couple of sushi there too.  They have a good sushi cook and serve some traditional sushi, not North American …

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All this side of that round server going around to the right there, where the customers are, is DESSERT.   The counter on the right is where the steamed or baked fish dishes are. You can not see that portion because of the back of the bench.  Sorry.. behind the bench is another serving area, of ice creams. Off to the left or other dishes, and the server behind the benches on the left, holds the soups, and more steamed dumplings and Chinese steamed spare ribs in a garlic and black bean sauce.

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You are witness …. I did have dessert.  that cake  or whatever it is on the left is to die for.. it melts in your mouth, it is like a whipped cream, only the colour of pistachio.. the square on the right is mouth drooling tasty, it looks innocent, but oh wow it is good, and so is that silly looking cup of  what you think is a little bit of pudding,  I’m not usually a dessert person, so I cannot tell you what they are, just that I will go back for more.  The little macaroon didn’t stand a chance next to the other goodies, it was good, but… hands down on the green whatever it was.( looked like a cake)

All this to say….. seize the moment………live each day making choices that you will enjoy….. choose wisely, but get out there,  try new challenges..  

In Pl, we have a Principle, PL Principle #13  – Concerning food, I will not have complaints, likes and dislikes, nor preferences; nor will I overeat, over drink,nor eat irregularly

Not easy peasy all the time to follow… in this case… I did my best to choose wisely, I didn’t waste, I ate what I picked, taking only a bit of this and that, meant that should something not please my palate, I could still eat it.. and I do try different dishes.  Some I do not have because I won’t like them, but because I know they will affect my sugar levels.  Eating moderately means that I can enjoy these buffets, and not suffer later.

Delight in what you eat.

Namaste      –      Oyashikiri

 

Eclipse,Ottawa,Canada

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Fresh Vegetables

Fresh Vegetables

It winter, the days can be dreary and gray, that is no reason to sit down to a boring plate of vegetables. I had left over butternut squash from the other day, and some of the orange cauliflower. To round off the plate, I added steamed corn on the cob, and a steamed mixed veggie dish.

I use fresh green beans, carrots, red potato, red pepper, sliced like potato fries. toss the veggies with some butter, seasoning, garlic and spiracha hot chili sauce. Then I nuke it for about 5 minutes. Letting it sit in the steam for another 2 minutes before service.

The Sriracha hot chili sauce at one time was only available at Asian grocers, but now most of the major grocery stores have it.

photo (13)Note, the only butter used, is the butter I used in the mixed vegetables.  The corn is eaten the way you see it.  I discovered that cooking the corn in its husks, in the microwave steams it beautifully.  The niblets are plump, tender and sweet, unless you get a bad or old batch of corn.  I do my best to buy fresh produce in shops that are well populated.  The product does not stay around long.

There are a lot of Japanese rice seasonings that compliment the veggies, they are flavourful, and low in calories.

Being diabetic, I have to really watch what I eat, and there are days when I have to eat often.  So smaller meals with lots of vegetables suits me.  At lunch today, we  had roast pork with baked potato and roasted carrots.  I indulged my protein craving at lunch.  This evening I might have toast and kippers for an evening snack. =^_^=

One of the lessons I have to learn in life is to be accepting of the fact that I am a diabetic.  One of the day to day happenings besides the medications one has to take, is to be creative about meals.  Being visual, when my plate of food is appealing, I have a better appreciation of the meal.

PL Precept # 20 Live maintaining equilibrium between mind and matter.  smilePencil

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Salmon cheeks

Salmon cheeks

They are delicious,if you have never had this taste delight, don’t delay. I served these babies up with steamed veggies, and stuffed vine leaves. To cook the salmon cheeks I left them frozen till ready to cook.
Prepare your pan with coconut oil, garlic cloves to flavour the oil, then put in your cheeks. Cover and let the oil and steam do its job.
Once they are no longer in a clump, use a fork to toss them about so they cook evenly.
Season with the condiments you think you would like, in my case, it was some sea salt and pepper.
I used some paper towel on a plate to drain any of the fat that lingers when you take them out of the pan.
and voila! a taste to rival the juiciest  scallops or boring shrimp.

Salmon cheeks were new to me, I found them in my Asian grocery store in the frozen fish section. (T&T grocers)

The stuffed vine leaves, you can get at an ethnic grocers, I know Costco has a rather tasty offering,, I serve them up cold.

Happy discovery!

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Ginger,onion soup stock

Ginger,onion soup stock

This is a soup you can count on to warm you on a cold day/night. It is easy, and worth the time you spend pulling it together. I’ll list the base items first.. the final items you can change up and fix to suit your taste buds.

1 package of beef neck bones, I look for a package with good chunks of meat still on the bone.

1 good size fresh ginger that you peel, crush and dice. I like ginger so I use a good size (big thumb) to begin with.

4, 5 pieces of garlic, how much you use will depend on how fresh your garlic is and how much of a bite you want.

1 onion, again I use a medium size onion because I’ve been known to add a packet of dried onion mix if I want to enhance the stock with a more “Canadian” onion flavour.

the liquids added, Soba Tsuyu (a dipping sauce for soba noodles) Anchovy sauce (one that isn’t too watered down)
Soy sauce ( one with less sodium)
a pinch of sale
a good shake of black pepper

I dump all of the above into a pot full of cold water, and let it come to a boil, once it starts to bubble, I turn it down to medium heat and let it cook along for about 15 minutes, then I add

Carrots, sliced/shredded banana leaf, and any other veggies that I’d like to have in the soup.

Then after about 5 min. I turn it down to a simmer and let it enjoy itself for awhile.

20 minutes down the line I add either rice, potato, or a pasta. Today I’ve added elbow pasta.

Before serving, I will ad 2 scrambled eggs, 1 teaspoon of butter, and fresh baby spinach. I allow that to sit for about 10 minutes before dishing it up.

Having a good day and loving it

OK, what does that mean,  It means just what I said, I had a great day and I loved every minute of it. I got some work in, some play, I spent time with a friend, tried a new recipe, Potato and chick pea balls, seasoned with garlic (forgot the ginger) diced onion, cheese,celery, I used eggs and bread crumbs to hold them together.  Baked for about 45 minutes till they were golden brown.. Delicious.

Now the fun part, as you know I’ve been going back into SL, Q (Qyhat Harbour) has a shop in SL, actually 2 shops,  She has been working at getting the shops ready for the Holidays.  I saw a teddy bear that really took my fancy, and thought I’d like to have it in my condo (a touch of home) on a space over the Tiny Outpost that I share with Q.  This got me thinking that other people like bears, so I decided to build a bear for the Emporium. Productive

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Got  a new hairdo – isn’t it fabulous.. changed my eye colour to a blue to go with my new dress.  I also got leg warmers, Shopping,   A new friend gave me a gift   =^_^=   I made the time to go through a large chunk of my landmarks, getting rid of all the outdated ones, Organized  I actually worked on the small holiday gift cards that I will need in the next week or so, International mail has to be ready to mail out by end of the month, first week in December if you want your greeting to get to friends in time.  I even found time to go dancing at a club where another new friend works.. She was however not working this evening. Still it was a good time

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The dancing in the club gave me the incentive to go to the Animation shop and purchase my own dance moves. –More shopping =^_^=

You know one of the PL lessons is to keep in mind that people grow by being praised and applauded by others, this is true, however, I think it is very important that we recognize our own merit as well.  That we recognize our accomplishments and celebrate them.

God knows no strangers.  God Loves us all… The poor, the rich, the great, the small… God is a Friend who is always there….To share our troubles and lessen our care…. No one is a stranger in God’s sight….For God is love and in God’s light,, may we, too, try in our  small way, to make new friends from day to day  Helen Steiner Rice Foundation.

Now it is off to bed I go, to dream of great memories I made today.  Tomorrow will be a brand new day…

Blessings everyone.. I hold you all in my prayers! Now and always.

photos – by Q        link to SL (Second Life)      www.secondlife.com

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