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Chop Suey

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Today we celebrated Ancestor’s Day, we do this on the 11th of every month.  It is a time to pray and give thanks for the lessons and teachings that we learned  in life as we progressed along the journey through our days and nights.  It is not only our parents, it it is teachers, friends, other family members. neighbours, health care professionals , anyone we come in contact with  who  may have an affect of influence us, in some way shape form or other.

chop-suey-1929.jpg!BlogThe name of this piece where the two ladies are sitting at a table in a Chinese Restaurant is Chop Suey.  This is an oil painting done by Edward Hopper in 1929.  It is currently in a private collection, I found this copy on wikipaintings.org.  This picture brings back memories of the restaurants many decades ago.   As soon as we sat down, a waiter in a smart uniform of black pants and a white jacket would appear with a pot of hot tea and cups.  Rice was always free with your meal.  It seems that every town or city had a Chinese restaurant and each one had on the menu, a version of Chop Suey.

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Cooks back then were very adaptable to the region they were cooking in.  The ingredients used back in China were not readily available in the city never mind the smaller towns, so they grew bean sprouts and served a variety of meats with sprouts, celery,onion and a few slivers of peppers for colour.  If they used chicken it was chicken shop suey, if it was pork, pork choe suey etc., when crispy noodles were sprinkled on top the dish became a chow mein.  NO we didn’t eat chop suey at  home.

Today there are Asian grocery stores almost everywhere, even the big super markets have sections dedicated to the products and vegetables used in Asian cuisine.  The ingredients are there for the actual meal, but the ambiance and customer service of yesteryear.  Now you pay for the tea, and the rice, and yes you have a lot to pick from on the menu, it is no longer the simple menu of choosing from  column A, B or C.

We can’t go back, but when I think of the ancestors or people who influenced some of my behaviour, the cooks and waiters who came to Canada to start new lives, their beliefs that hard work and dedication to the task before them, come to mind.  They came to a country where they didn’t know the language to earn money so they could send or go back for their families,  They wanted a better quality of life for those they loved, so they applied Makoto (sincerity) to their lives and earnestly did what needed to be done.

I am humbled by such dedication & selfless giving for the next generation.  I give thanks for this memory, and I pray that I in turn will do something worthwhile that will help those around me and who will come after me.

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Veggie chop suey – Yum….  (food pictures from Pinterest)

 

Namaste  Oyashikiri

 

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Food for the spirit

Food for the spirit

We make sure we feed our stomachs are we as focused and dedicated to maintaining the nourishment of our “spirits”. How often do we make time for a good sit down visit with God/Universe. we would not think of leaving the house or starting our day without a shower and brushing our teeth. Yet we are quick to rush out of the house to go about our daily activities without making sure our mental and spiritual needs are met and in good health.
Prayer and meditation are very important in mental and spiritual well being.
Times should be set aside every day for a personal tune up. Whether it is 5, 10 , or 15/20 minutes a day.  We take care of our bodies, we have our heart rates checked, blood pressure, and teeth tended to on a regular basis yet procrastinate or simply neglect  the  most important connection in living a balanced life, our mental health & spiritual wellness.

PL offers us a unique way to stay tuned to our spiritual wellness requirements. through personal one on one consultations with a PL minister you can work together with the minister, to help you  maneuver  through your life’s journey and all its intricacies,

WE each and every one of us is “special”, and live a “unique to us” lifestyle, therefore, we all have to find the right way and schedule to  find the way that works for us.  If you are not sure, or want to consult with  someone, please contact us.  Perfect Liberty is International, contact me if you need specific information/referral.  Use the comment part of this blog, I will respond to you (usually within 48 hours, if not much sooner)

The vegetable you see above, is a cross between a cauliflower and broccoli in taste.  I steamed mine, then seasoned it with garlic butter and pepper.  don;t overdo the butter, you need only a little drizzle it over the flowers, let it sit for about 3 minutes and delight in the taste.  I steam the veggie just enough to soften it a wee bit.  Remember I love my crunch.  Last night I served it with a shrimp and leek dumplings that were dipped in  Sriracha hot chili sauce (dr Oz approved sauce!)  I’ll be honest with you, I can’t remember why he was advising it as a good condiment to have and use, I use it because I really LIKE it.  I will use it with almost anything when I want that “punch” or “zing” to whatever it is I’m eating.  5 calories per serving (1 tsp)

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Take care of all of you.  Eat your veggies and keep your meats lean.  Seeing this temping hot chili sauce. might cook up a batch of dry garlic giblets for snacking on at lunch time.  Can eat them with a bowl of steamed bok choy and slices of raw white radish.  Oh slow down girl, you’ve just had your breakfast…

Sending love and hugs your way.. with lots of Blessings!

photos -Q

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