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PL Calendar day 5 (2019)

Start by thinking – this is interesting

Even when you are dealing with a difficult situation, it is important to find something interesting about it.  From there, you will be blessed with wisdom and something new will come out of it.

3a4ecc779a3dfd261716a8ab616ff69dThere is nothing like a lazy day, contemplating whatever comes to mind.  Way to go Snoopy!

 

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Salad anyone?

tuna,avocado, egg noodle salad

Scallop noodles – 1 cluster, cook, drain and cool

Solid light tuna in vegetable oil  (99g)   use the oil to mash eggs and avocado

Fresh garlic stem*, thinly sliced (to taste)

Fresh crisp lettuce

Sweet red pepper

Green onion and slices of sweet onion (to your taste)

2 hard-boiled eggs

1 large avocado  scooped and mashed with the eggs

salt pepper to taste

mayonnaise 1 big tablespoon

Tossed together this is a great easy salad – other seasoning can be added as your taste dictates, ie, squeezed lime, ginger, wasabi…. it is your call.

Make this a day to remember, like a salad, how we put things together, the choices we make, all become a creation of our own doing…..

Oyashikiri

 

*garlic stems, I have only found at Asian groceries they are not chives, they are shaped like a pipe cleaner, taste is crisp, and can vary from mild to strong in taste. sold in bunches

good morning

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A change was made for about a week. instead of my solitary eggs.. (poached) I added fruit. I had a hankering for  persimmons and indulged myself.  Didn’t help that at T & T ( Asian grocery story,) they were only being sold by the crate.  During the Chinese New Year, this fruit is much in demand.

Lesson learned.  I am not a big fruit eater, love blueberries, (in season)  and will have the odd apple over the course of the year, but fruit is not part of my daily diet.  The lesson, one should do things in moderation…. this is a lesson, I seem to have to revisit more than I would like to.

oskar-good-sport

Meet Oskar, his human sent me this picture the other day.  I have yet to meet Oskar in person, he is such a charmer.  A morning smile is always  the best way to start the day.

Merci Oskar, than you Oskar for the smile..

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Blessings everyone, have a happy productive day, service is at 10 tomorrow, see you then.

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I eat because

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This house has two doors.  Obviously at one time the upstairs door, either had a balcony, BUT maybe not.  We have come across a lot of places with a secondary door, that at one time was going to be another exit, or a door to a small balcony, when asked, the agent would say, it just never got done.

In newer buildings I have seen doors that open to let in a view, but there is a guard railing (decorative and for security reasons) that bars exit.

I eat because I am hungry.  I eat because I am diabetic and need to eat at regular intervals, I eat because as a diabetic, there are times, I need to adjust my sugar levels, that are perhaps giving or adding to my headache, or malaise

Notice, at no time above did I say I eat because I like to eat.  Sure I enjoy a nice meal from time to time .. especially at a restaurant with a friend while we catch up.  Neither hubby or I are foodies, I realized the other day, neither one of us wills say, let’s go out .. we will and have done it, but it is not on our wish list of things to do.

We each have our likes and preferences on what we like to eat, and how we like it cooked. But, truly it is more of a..” ok have to eat, so let me see what is here…”

Pl Precept # 7  Everything exists in Relativity

One of my important lessons – regarding food. portion control.  ..not what I eat, it is how much I eat.. I can do with a lot less.. and not having to eat out, helps a lot with maintaining smaller portions,

for me, the perfect breakfast. small portion steamed rice, poached egg, and  Japanese or Chinese pickles,   dessert (mid morning taste)  iced coffee, with of ice, black, no sugar, no cream, if anything extra water.

What a great way to start the day.. How about you, how is your day going?

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Oyashikiri

Thursday Doors 11.17th

BerryHolm Poultry Farm started out as a small local business, and grew into one of Eastern Ontario’s top Independent egg producers, when at the time, young David Berry bought the business from his father, and renamed it Berry’s Egg Farm.

The man, David Berry passed away (90) in 2010, he was known for his kind heart, being gentle, loving and patient, It is said that he had the gift of making anyone he met feel valued. His legacy of strong values and principles were the core values he undertook in all he did throughout his life.

When I read his obit, I thought, what a wonderful man I would have liked to have met him. As a writer, we get to write and say a lot about the world around us.  We meet a lot of people along the way and some we don’t actually meet, but their lives cross ours in a different way.  Mr. Berry’s world crossed mine when I was drawn to the above building, and was drawn to capture it with my lens.

“His wit and humour endeared him to all who met him” Ottawa Citizen, April 19,2010

How will you be remembered?  I tell myself, I will be gone, I won’t know, so does it matter?

Will I be like the building, left standing, my past speaking volumes, while “I” (ego) am silent.

PL Precept #2   To live is to Express One’s Self

PL Principle #3  I will live with a mind  of appreciation towards others and things

Oyashikiri

Have  joyous day!

Garlic Anchovy Salad Dressing

What is for breakfast ?   Good morning everyone!  I’m going to try once more to show you the first salad that tempted me. For some reason, WP (Word Press) and I were not in sync when I wanted to post this. So here goes..

Heirloom Tomatoe Salad with Anchovy Vinaigrette

It worked! good.  This recipe was found on foodandwine.com   I am going to add hard boiled eggs, after all it will be breakfast.  =^_^=  I meant to only use this one picture of food, but when I saw all the wonderful ideas using anchovies, I wanted to share them.  I do recognize that there are a lot of people who do not enjoy anchovies but then, vive la difference!

Today the meditation was about beginning each new day with a renewed sense of appreciation.  I looked at my desk and found a package from the anchovies I brought back from my trip to the States the other day.  Hmm yum, anchovies with capers in pure olive oil, usually I get the little fillets and use them to season my cooking and for a special treat I will do them with cloves of fresh garlic and toss that over pasta with hot chilies …(see recipe below)  That got my morning thoughts interested in satisfying my taste bud.  I did my best to ignore Canaille’s big brown eyes looking up at me expectantly, (Canaille is our Porti, Portuguese Water Dog) it didn’t work, mindful of her empty tummy I couldn’t very well keep teasing mine with the sight and possibility of food, and not respond to my ‘baby”. so rest easy, I took time to feed the dogs.

Such is life isn’t it, we start out with good intentions, but often our thoughts are diverted, or our attention, and we need to pause and do something else. But with a purpose, if we are dedicated to the task at hand, we finish what we started, we return to our project and we  pick up where we left off.  The key to achieving something is to stick to it.   Don’t give up! Keep at it until you’ve accomplished what you started.

Now, I’ve posted some goodies for you to enjoy, maybe you’ll be tempted too.  For now, I bid you a good day, I’m off to start my day, and decide just what I will delight my taste buds with on this beautiful sunny Sunday!      Blessings all..                       Oyashikiri

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Tomatoes with Anchovy Dressing    Found on Martha Stewart.com   -Martha is one of my favourite people – she is a survivor!

Gluten free • Paleo • Serves 4
Martha Stewart         Tomatoes with Anchovy Dressing – Martha Stewart Recipes This looks dangerously good–I could eat this entire recipe easily.


grilled-potato-salad-su-x

Grilled Potato Salad for lunch or dinner hmmmm…  Grill Yukon gold potato halves and combine with a mixture of tomatoes, capers, oregano, olives, and anchovies for a Mediterranean-style potato side dish. (taken from Pinterest this morning)

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This dear readers is one of my all time favourite comfort dishes. Garlic Anchovy pasta. I’ve been making it for years.  I found a recipe this morning while browsing the photo credit was to Helen Rosner.  I copied the receipt since if you want to try and do it, it will be helpful, I myself just wing it according to my wants and taste buds at that moment.  I do use the hot chillies…yum       Yup this will be a for sure later today!!!  I know I know, it will be a serving for one, you’ll get something else. (Hubby does not like anchovies) =^_^=

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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.

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