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Falling out of bed

Good morning, bom dia a todos

Does anyone know where that expression comes from? Nope not me, it is just the phrase came to me, and won’t go away. I certainly didn’t fall out of bed this morning, but instead of my usual, I think today I may be more like garlic.

Maybe it will be a salad kind of day?

PL calendar day 10

Everyone has their own unique personality —- Each one of us possesses unique qualities. Let’s accept and respect one another.

PL Precept #17 Grasp what is most essential

PL Precept #11 Always be with God

Oyashikiri

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Wordless Wednesday – Byward Market

I would like to say I resisted bringing home some fresh corn………………. however……………….. I cannot tell a lie ……………………….. the caramel corn was too juicy and plump to resist.

FYI. I will be taking a vacation, for a week plus. heading for the ocean. I look forward to seeing you all when I return. The vast expanse of ocean, and the sound of the waves making their way to the shoreline is calling… I know you all understand.

Meanwhile, enjoy your days, take in the night

dream of delights

carry love in your hearts

for you will be in mine

love always.

Oyashikiri

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Taste, delight & savour

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.

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.

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.

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 …

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.

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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City Pavement? River Bank?

Along the St Lawrence river, the waterway the divides Canada from the United States, in our part of the Norther Hemisphere. Quiet little rest stops that allow the traveler to stop and rest along their journey.

This park was just outside of Brockville, and yes the shore line you see off in the distance is the United States. There was such a line up for fish and chips at the shop we always go to, that we settled for hamburgers at a c hip stand. The cod /haddock would have been wonderful, but on a Sunday, the tourists were packed into the place, we can return another day. To the right where these pleasure crafts are moored, is a trail that goes down towards Fort Wellington, and a now derelict pier. Soon this area will be full of people out to enjoy the sunshine. Yesterday we met other dog walkers, and a few other nature lovers, but it was the supper hours so, for us, we enjoyed the lazy slow ambiance. Saw big steamers in the water in Kingston, but I was on the wrong side of the car to get a picture. =^_^= next time…

We did run into swarms of shad flies. Now this is an experience in and of itself For the time they died by smashing into our car and all over the windshield, it was like something out of the science fiction novel. You can read about the insect here http://www.mynewwaterfronthome.com/fishflies.aspx The car will be visiting a car wash today, this task is at the top of the to do list.

LOL this meal had nothing to do with our trip yesterday, (I wish)…. this was the meal I had during my visit to the States with my sisters in May. It just looked so good, I wanted to share it. I love veggies. Mondays and Wednesdays at the Casino the buffets are half price. (Just past Massena, NY in the Indian Reserve itself) I knew of the Casino because there is a fabulous quilt fabric shop just down the road from the Casino) NB if you plan on trying it out, there is smoking allowed in the buildings there)

Lots of people love to spend time on the water, I lost count of all the marinas and boat launch sites we saw along the way myself I find quiet along the water, no so much on it. A good hike into the mountains on a fall day, now mmm… nice.. that is more my speed. LOL no way at this time of year.. uh uh, no thank.. the biters are out…

What about you. Ready for a change of pace?

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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!

Written

on December 8, 2013

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Carrots and life

If ever anything would always be the same, one would think it would be carrots. Huh uh, not so, now when you go to purchase carrots, you are faced with a selection. I find little finger size ones, for snacking on and vegetable trays. I read an article about how they are processed, and now skip the little carrots and go for the family size carrot. =^_^= That said, at this time of year, you can get some P R E T T Y big sized carrots. The other day i found a carrot that was so big,I think with patience I could have stuffed it.
In the warmer months, I love to simply walk around snacking on a raw carrot. the natural sweetness is refreshing on a hot day, and the crunch is second only to the crunch of a fresh radish.
Interestingly enough, I found that the carrot taught me a lesson in life this past summer, actually it was just a couple of weeks past. One should never take our carrots for granted.
I found myself downtown in between meals, I was walking around the market when I was struck with a craving for a crunch. conveniently I was in the market, so walked up to a stall and picked a box of coloured carrots. the packaging was just like I got today, you can see how inviting they are,
For those of you still not educated (yet) in the lure of the carrot, there is a different taste albeit subtle to the “designer” carrot, vs. the good old farm variety. To my taste buds they are sweeter, with a lighter lingering taste of carrot that is teasing on the palette.

Now skip forward to later in the week when hubby and I found ourselves on a back road in the countryside far from the maddening crowd but with working farms. My crunch craving hit… what to do.. “oh look” I cried out, Hubby well used to my outbursts, slowed the car and took the lane way that advertised Fresh veggies and Pumpkins. In earlier posts you saw pictures of the pumpkin and squash displays.
With no radishes in sight, I headed for the carrots. Yes there was one basket left. Greedily my hand reached out and in the blink of an eye I was at the cash. Recognize the symptoms, we do this in life, we want something, we get something, we don’t really inspect, or take in the whole picture, we just act.
Now what could be wrong, or go wrong with freshly picked carrots from a working veggie farm. thank you for wondering/asking. A lot. Ms city here, used to buying carrots in the grocery stores, fresh produce markets had not anticipated or thought about the real home-grown carrot, that comes to you straight from the ground. It was encrusted in dirt, good old farm soil, I was traveling in the car .. I didn’t have running water to clean it with… nor did we have the dogs with us, so their fresh drinking water was not with us.
How badly did I need to feel and hear that crunch.
I dipped a clean tissue in my drinking water.. and rubbed. That dirt was caked on, but with purpose and dedication, I managed to get most of it off. I crunched into that carrot like it was a jewel from the ground (which it was). I lived to tell the tale, even discovered that I did recall in the long last memory cells, that carrots don’t come all sparkling clean from the farm with out someone washing and packaging them
A reminder on how much we take the food we eat for granted. At first my citified mind wanted to cry out loud, how can that farmer not know to clean the vegetable before putting up for sale. thank goodness the other part of my brain, spoke up, it was me, it was my spoiled city self that was not being grateful for the opportunity to taste a carrot “really’ fresh from the farm, and the lesson that, life and the food we get should not be taken for granted either.
I now have a greater appreciation for what I find in the stores, the journey they had to take to get there, and I don’t begrudge the money spent for the quality of goods I get. We need to take time in life to appreciate the bounty that we have available to us. God provides.

I used carrots today to give variety to the potato oven fries, presented along with the potatoes, were carrot and orange beet slices. Yummy, I toss them in a virgin cold pressed olive oil with seasoning before putting them in the oven to roast.

With the veggie baked fries, we are having sliced pork (Pork is my cold weather meat) stir fried and simmered in a buttered (light) curry sauce.

Eat your carrots they are good for your eyesight.

photo -Q

Written

on October 30, 2013

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Internal Clock

Meet the Tin Man, he is one of the garden personalities that hang round to talk and chat with visitors to our “outdoor living space” He has been around for years, if you are willing to listen, he will regale you of many of his life changing experiences.

My personal internal clock tells me it is time for Mr. Tin Man and his other seasonal friends to come in for awhile. Days are getting shorter, nights longer, Taste buds are asking for more “warm comforting, nesting” nourishment. I don’t crave the rich energizing broth of ox tail soup till my body starts to feel the daytime chill in the air.
Then it is time for a visit to the market for freshly pulled carrots,I love the new darker ones that when you slice them open there is a bright orange center to them. YUM, the sharpness of the northern home grown garlic, the many varieties of onions, and of course the multitude of different squashes are now ripe for the taking.
The roasting pan has been getting used, I’ve had it out several times this week. Where the last many months, we’ve seldom had meaty meals, I’ve now added small pieces of either pork, chicken ( dark meat), or beef not only for the flavour but for the nutrition they offer.
Yes dear reader, the internal clock has kicked in, nesting is occurring.
I’m wanting the smell of baked bread, home made soup simmering on the stove, and my constant glass of water, has gone from iced, to hot from the tap.
Sandals are being put away, the winter footwear is being examined (no I didn’t do it when spring arrived, I was too busy and excited about the baby buds, and beckoning skies) There are two more bags of clothing/shoes etc. to be recycled. Ever notice that what you liked and felt good in last fall, just doesn’t cut it this year. =^_^= LOL its all part of that darn “internal clock”
The shift in colours and materials being used for my artist expressions have also changed. The changes don’t happen overnight, they just happen. When you realize that your “internal clock” has been activated and acted on.. then you “know” you’ve entered the “new” season.

Our “Internal clock” and “inner voice” work together as ONE to GUIDE us on a DAILY basis, often we simply don’t hear or get the total drift of what is being said until we are well into the “new phase” of or life

In the rearranging, storing and sorting, I have rediscovered another “teacher”… delighted to have reconnected, I will be bringing “Woody” in to church to meet you, one Sunday in November. Woody is looking forward to sharing with you.

Once you are in sync with your “internal clock” and you make up your mind and accept that it’s a new season… be enthusiastic, jump on board “with the program”, after all, veux,veux pas, (want or not want), soon it will be winter. Have your winter coat ready, your woolies (if you wear them) make sure your boots will keep you dry and warm………………………….and SMILE…

Embrace winter, you can’t change it, and it has a lot to offer. Stay tuned.

Toasty warm Blessings, now and always.

photos -Q

Written

on October 23, 2013

Fresh from the farm

We are lucky where we live, during the summer, there are always fresh produce stalls in the outdoor markets. However, even better is when we drive a little out of the city and get the produce directly from the farmer. That is what we did yesterday. I was a tad restless, my son’s heart surgery was postponed till today. I wanted a distraction and it was a lovely day for a drive to the St Lawrence. (a major waterway that borders Canada and the United States) We packed the two dogs into the car and off we went, the best part of the drive for the dogs is that there is a wonderful dog park in Morrisburg, well maintained and gated. On our way back we stopped at one of my favourite farms for fresh corn, this farm always has the sweet golden nuggets, they do have the peaches and cream too, but I like the succulent gold. The plums called out to me and of course I munched on fresh plums on the way home. At just the right time of the year, the flesh of the plum is delicate and sweet, even the skin is nice.

Diet is such an important factor in our well being, yet we forget at times that there is a difference between fresh from the farm, and store bought. I confess that even for me, it is hard to always get fresh and consume it while it is still in that very fresh stage. I bought yellow wax beans and green beans, when I prepared them for supper, they were so fresh, they snapped clean when being prepared. The smell or fragrance if you will of the vegetables was alive ..unlike a packaged vegetable that lacks any smell when you take it from the sanitized packaging. The corn was “out of this world” I do mine in the microwave, it is steamed in its own sleeves. this way, when it is peeled, it is ready to eat, no salt, no butter, just the yellow meat of the kernel. Delicious.

Having tasted one of the best veggie dinners I’ve had in a long time, I then found myself thinking of preparing a stew for my meat and potatoes hubby. Using the fresh ingredients, I would start from scratch. So today I went to the butchers to find stewing beef. There was none on hand, so had to settle for a piece of steak that needed to be tenderized. The anticipation of cutting up the meat, and preparing the vegetables was wonderful. I bought turnip, parsnip, yellow flesh potatoes, and I knew I had red onion, and fresh garlic at home. Usually we are so busy, that dinners can be something quick and easy. It was nice to chop and prepare, then get things going on the stove. The aroma that filled the kitchen was familiar and relaxing. Since I was in a cooking mood, I put a pot of water on and started a pork stock with garlic and ginger (used for making different Chinese soups).. yes I had purchased pork bones to do this while I was out. It is like a ripple in the water, the fresh produce from the farm started a need for my creativity to explore and satisfy my taste buds. My son loves to cook and has done several cooking videos on a number of dishes he likes.

I want to thank the many of you who are praying for him today, it means a lot to us. A love for cooking and good food is something that we share. Brigitte his wonderful partner in life told me he went into surgery at 7:30 this morning feeling and looking very relaxed. Food nourishes the body, love and prayer nourish the soul. My son and I are marinating right now in God’s embrace.

Blessings everyone.