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Wordless Wednesday

broccoli slaw

Food, a bit of this and a bit of that.

 

fresh figs 9.2017

Fresh or prepared, yummy for the tummy =^_^=

beef and chicken.

Food photography -Valerie  (California)

 

 

Family

homemade Gazpacho 9.2017

Good evening everyone…

With a busy day, a stressful afternoon, and a stomach that was being quirky, I just wanted to zone out… crash in my recliner and daydream.  It wasn’t happening, my mind just wouldn’t settle.  So, I called my sister.  She had just made herself a yummy lunch (different time zone) of freshly made Gazpacho with fresh produce and some tasty pasta.

In her part of California, they were experiencing record highs (heat) so she came up with a zesty dish she could enjoy  chilled.  Talking about her recipe and the thought of something similar I was inspired to get up and check out what was in my kitchen.

deck flower 3To my delight when I looked out on the deck I saw that a plant we had been nurturing for the last couple of years had bloomed.  Wow… I had no idea, I found the plant next to a dumpster in the West End, looking very pathetic, didn’t know what it was, but I saw it, and another plant that looked like a vine,  Liked the look of them so brought them home.

They have been watered, and simply tended.  In the spring they go out on the deck and in the fall they come in.  Nothing was expected of them.  The vine grows nice big green leaves, they fall off during the winter, and return in the spring, no more no less.  The one you see above, looked like it was just surviving,  When I saw the bloom it was a real treat.  I put out a “what is this” on Instagram, my cousin in Halifax replied “hibiscus”

Isn’t family wonderful!

deck flower

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

We always have choices, we can dwell on negatives, or we can enjoy the positives, show appreciation  and be rewarded, with more happiness and contentment in our daily lives.

PL Precept # 7   Everything exists in relativity

Oyashikiri

happy day

lunch Baton Rouge 7.25.17

Every once in a while, you get to have a special lunch with good friends, there is shared laughter and playful fun.  Let’s not forget, great food.  Steak rare… tender, moist lobster tail, and a baked potato that was simply delicious.  The waitress said try it, I did, and .. let me tell you.. it was wickedly sinful.  No dessert needed.

Enjoy every moment of your day!

Today it was easy peasy.  Genuine laughter, conversations, light, interesting and comfortable.  Yup, a hedge hog, possum and fox, make for good company and a great lunch. Me? a cross between a fennec and a cat =^_^=  That is all I’ll say.

Happy mid-week everyone!

Oyashikiri

 

Restaurant – Baton Rouge, Kanata, Ontario

 

chop suey Friday 5.26.17

 

Happiness after a hard-fought game.  Sorry Ottawa, but, Yay Penguins. Sid you are the best!  born in Halifax, Canada, he is an amazing player, all round professional who earns the accolades he gets.

Jenna May, Sienna and Margaret May 25.17Somewhere along the way, I became a den mother to three dolls.  I wouldn’t swear to it, but I think Tanya* had something to do with it. I went from finding a doll that kinda reached out to me, to have two more who like being dressed and combed.  Do you think this has anything to do with as a parent I was a Mother to a very talented young boy, who grew up to be a gem of a son.

I was part of a group of artistic souls who made one of a kind dolls.  We scoffed at the ladies who played dress up with  the young dolls as shown above.  Preferring our out of the box, one of a kind creations.  One should never say never, we simply do not know what lies ahead for us.  Or how we end up somewhere we had no idea that it was a direction we were going.

The small cloth doll you see, in the middle is one I made when I was sewing and felting,I was trying to combine the fibre for felting with scrap material I had.  My own version of a rag doll.

pasta salmon dinner

 

Salmon pasta salad made with fresh vegetables. Red sockeye salmon, tad mayo, and dash of Himalayan salt.   Tempting me to go have my dinner.

Happy week-end to everyone, a long week-end to my American friends, and a busy walk/run week-end here in Ottawa, lots of events going on…

Oyashikiri – Blessings !

back in time

P1000619Three pounds of hamburger for $1.00

4 loaves of bread for $0.50 cents.

3 packages of hamburger buns for $1.00

Onions, celery, peas and carrots were the vegetables of the day, along with the potatoes of course, or in our case, the bag of  rice.  Your shopping cart could be full for just over $10.  Kraft Dinner was 4 for $1.00 and sometimes 6 for a dollar.  Baked beans, came in all two flavours .. baked with pork, or molasses.  Maybe there was one with a tomato sauce.

Mother whipped up dishes with chicken hearts, giblets, and often Sunday would be a roast of Beef, or Port heart.  I recall her chicken livers and green peppers.  Chinese dishes of course, all flavoured with garlic, ginger, and one of the soy sauces.  I still like these meats today, but I do see that they seem to be less the flavour of the day.

When she made up the giblets in a garlic and bit of honey sauce stir fried with the cabbage,  the sauce was oh so good over the steamed rice.

The icing on the cake, was when she would brown the rice that was stuck to the bottom of the pot… then carefully pour in some boiling water just as it got all crispy.  That was dessert.  We seldom had sweets for dessert till much later ..   This served me well, I don’t crave sweets, however, do admit to drooling for creamy butter filled buns from the Chinese grocers.

When I first started to cook for my own family, I recall gathering up cook books that showed us how to cook minced beef in hundreds of ways.  I’m thinking of this because today, I decided to do up a meat loaf for hubby.  While whipping it up, my thoughts drifted to when it wasn’t an unusual happening in the kitchen but rather a weekly dish that was served up in a zillion different ways, with either roast potatoes or rice.. and of course the obligatory side dish of a veggie.

Do I eat this way now. Nope, no, and no.  I can’t remember when I last had peas or carrots. a la frozen mixed vegetables sometimes with corn.  Now I overdose on brussels sprouts, okra, and tender green shoots from the Chinese grocers.

Oh how time changes… =^_^=    thanks for sharing the trip down memory lane with me.

My husband will have the meat loaf to himself (which he likes) ..  I am steaming pork ribs with Okra and red peppers for moi in a black bean and garlic sauce.  Can you hear the anticipation !!!

PL Principle #10   I will live in true harmony with my spouse.

Oyashikiri

P1000663

-black garlic and..

black-garlic-yu-hongyuan

You kidding me right… nope… black garlic… it is AMAZING, says on the container YuHongYuan peeled black garlic head – ready to eat and cooking.  You have to know that I was not going to pass an opportunity to try it out.  Delicious.

Got it at the check out aisle of the local T & T Asian grocery store.  I do believe T & T has a website, you can likely find their other locations by checking the web.  You store it in a cool dry place. room temperature, avoid sunlight.  It is a product of China, imported by Uncle T foods, Richmond, BC.

Now.. please allow me to thank everyone who commented on the mixed media book cover, I’ve now finished with the one that I started the other day.  At least for now.

book-cover-finished-jan-22

It was a learning experience for me. I especially liked the texture and look of the Sludge that I got from DeSerres, you can’t see the reharvested copper cinder, because when it dried, it dried clear, but you can feel the texture when you are touching the various parts of the cover where it was used.  The particles are in a professional grade gel medium.  Product is TriArt’s reharvested series.

I used two different  batches of Sludge, #29211 ( deep forest greens)  Batch 27783 is deep purples. Sludge is made from 100% recycled pigments  harvested from TriArt’s washing process.  Remember if you want to be sure the colours are going to be similar .. use the same batch number, the shades can vary from batch to batch.  Again you will find this product at DeSerres.

Crackling acquired by using Distress crackle paint, this is a Rangers product.  I used clear rock candy in this project.  IMPORTANT,  allow the medium to dry on its own.  I believe you get better results by being patient.book-cover-another-view

I’m keen to start another one, but first, I need to catch up on the cards for the church. Hearts and Flowers month will soon be here, and I need to get some special cards done for our PL  Card table.

Happy dabbling and playing.  When you do something, do it with a happy and joyful intent.  Pl Precept # 2  To live is to Express One’s self.

Oyashikiri

La vie de l’homme est une suite d’expressions du soi.

Chinese New Year -lunar new year

wu-guanzhong-chinese-1919-2010

January 27 New Year’s Eve – most shops will close by afternoon, everyone is in full preparation mode.

January 28 New Year’s Day – at midnight a barrage of fireworks  with more in the morning and evening.  Children are given red envelopes. (and seniors)

January 29,30, 31, February 1, 2          On these days, it is all about family, friends, Chinese New Year clip.. on travel for the lunar new year and relatives. The festive season, ends on February 1, on February 2, the 7th day of the celebrations, many go back to work.  Some shops, companies and office will reopen on this day because  6 is a lucky number in Chinese culture.

February 3 – 11  the return travel begins, as everyone heads back to the towns, cities where they work.

The Lantern Festival, is on month 1, day 15… this year February 11.  Some business may decide to only reopen on Feb. 15 (day 8)  as 8 is also a lucky number.  The non superstitious may reopen on day 7 (Feb.14)

Chinese New Year 2017, Jan 28/29…. will welcome in the year of the Rooster.

A bite of China season 2 English version

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