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Posts tagged ‘Food’

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

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-black garlic and..

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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.

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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

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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

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 9.29

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smell the sea

follow the crowd

to the

fresh catch

 there is no match

indulging  in the day’s catch

I totally enjoyed

the succulent lobster

stuffed into my roll

a treat, indeed.

PL Precept # 7  Everything exists in relativity

APPRECIATION -& GRATITUDE

for all that happened and went into

my being able to enjoy

such a delight.

breakfast – steamed rice, poached egg

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Still revisiting pictures of Sharon Springs. NY while I have my breakfast.  Wondering what I’ll find this year when we head out on another road trip.  I’m drawn to landscapes with a “story”, at least one that speaks to me.  When I take the picture, I’m trying to capture the thoughts, or story line that came to mind when I came across the “scene”   Some are just my artistic expression, of a time and space, and others are like visual bookmarks for my “gray matter”

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We are all different in how we catalogue information, for me .. I know… I’m visual… my desk always looks like gremlins came in the night and tossed everything looking for  hidden treasures. Of course, it is the work of my lazy mind and my easily distracted attention.  Smiles sweetly, and looks up with innocent eyes.  Of course I know it’s a mess… but it is my mess, and I like it.  that is what having one’s own space is all about. =^_^=

Now breakfast – small bowl of steamed rice, small helping of pickled cucumber (Japanese) and one lightly poached egg (omega) on my rice.

bowl-of-rice pickled-cucumber poached-egg

 

PL Precept #2

To Live is to Express One’s Self

We will each do this in our own unique way.  Life will continually present you with new moments of wonder, awe, and surprises. Some you will delight in and other’s may not charm you as much, but each and every one of the moments, are moments we are living.. and part of.  It is your choice, to live happy, when challenged, find a new creative way to overcome, to surpass, and go beyond.

PL Precept #15

All is a mirror

PL Precept #17

Grasp what is most Essential

Have a great day everyone!!

Oyashikiri

left overs

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noodles and rice

I know 8-(

very small portions

with the miso soup

it was very nice

small pieces of fish

a piece of lobster

and some greens

I’m giving it my best

my willpower is being tested

I shall persevere

PL Precept #20  Live maintaining equilibrium

between mind and matter..

Oyashikiri

no beaver, not a one

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there was a lot going on today

the setting up for the big Canada Day celebrations

on parliament hill, were in full swing

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streets were already being blocked off

hardly a car on streets that are usually very busy

I did look,  I even stood on tippy toes

not a beaver was to be seen

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it was early when we landed downtown

on Bank street,not far from Gladstone

I couldn’t resist taking a picture

of these great old buildings

those of you who know Ottawa

know that we are just an oldie but goodie

with history and interesting

architecture to create the ambience that is

Ottawa

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there could have been a beaver

lurking behind one of those windows

but.. somehow I doubt it.

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a friend was getting her first tattoo

no .. not a beaver

the gal shown here, is the very talented

tattoo artist

Samantha Read

@ The Ink Spot

429 Bank Street, Ottawa

beaver

and no Beaver Tail was eaten during

the making of this blog.

beaver tail

for more info on the “beaver tail”  you can visit

Beaver Tails Wikipedia

If you are celebrating Canada Day,

enjoy a beaver tail

I have yet to taste on !

really

=^_^=

baked egg roll/spring roll

 

 

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Baked egg rolls using spring roll skins.  Why because we couldn’t find egg roll skins

lean beef – 1  lb

napa greens cut into thin slices ( use cabbage if you prefer)

yellow or white onion also cut into thin slices

garlic to taste

I used two types, minced and the garlic leek stems

season with garlic and black bean sauce to taste

I used steamed broccoli because I had it, and I like the extra greens.

if you like spice, you can add  sriracha

simmer till cooked

drain well, set aside to cool

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roll and lay out on a lightly greased pan

bake @ 350, check it to ensure they don’t brown too quickly

a slow bake makes them crunchy ( approx. 20 min.)

I did turn them once, then put them back in for another 5 minutes

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not eaten with a sweet sauce

prefer ginger and soya

sriracha mayo is good too

keep it light and enjoy

PL Precept #1    Life is Art

=^_^=

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