The cuties have fallen

Dicator Cuties

Freelines

nice lyrics i heard on the radio today

The old already know the reason
So do the sad hotels
That too much is for a short while
And is still not enough
And is only once
Protect me in evil
Everywhere protect
The grace of your heart.

Still protect
The grace of my heart
Now and for when
Still protect
The grace of my heart
Now and for when
Of you beside me

so very nice to see you again honey . . .

This Is Just to Say

I have eaten
the plums
that were in
the icebox

and which
you were probably
saving
for breakfast

Forgive me
they were delicious
so sweet
and so cold

-- W. C. W.

Personalized Love Bird Mugs

Exactly the sort of item I would sell at my store.

Lamb Shepherd's Pie

1 lb ground lamb
1 tsp thyme
1 tsp worshtescher (sp?)
1/2 cup onions
2 chopped garlic cloves
1 can stewed tomatoes partially drained.
2-4 cups green beans
cheese for topping
1 box instant au gratin potatoes

Preheat oven to 375 degrees. Cook lamb with thyme and worshtescher, plus onions and garlic. Cook until meat is no longer pink. Boil water to blanch the green beans. Blanch beans and drain. Start potatoes according to box directions. Remove lamb and onions with slotted spoon and place in casserole dish. Top with can of stewed tomatoes, and then green beans. Mix together. Pour potatoes over the top. Sprinkle cheese on top. Bake for 25-30 minutes.

Mushroom Turkey Burgers

I made turkey burgers last Tuesday. I put some mushrooms, and a shallot in the food processor, and mixed it into the turkey meat. It made the burgers meatier. I really like it, and would definitely do it again.

Spanish Rice

I discovered the greatness of making your own spanish rice after I read something about MSG. I freaked out for a little while, and tried to avoid it whereever I could. I eventually calmed down about it realzing that if I didn't eat MSG, I would never eat another Cool Ranch Dorito.

I made some of the boxed versions in the past. I used to use the Mahatma brand (which does have MSG), and then after my MSG freakout, I tried the Near East Brand that also makes couscous, and rice pilaf. I think I may have even tried the Uncle Ben's version, but I don't really remember.

I looked up how to make it on the internet, and tried a few different recipes. After a little trial and error, and a few modifications, this is the rice that I make.


Spanish Rice

This recipe can easily be doubled if you double the onion, chili powder, salt, water, and broth (and rice of course :)

1 tblsp olive oil
1/2 an onion chopped
1 garlic clove, minced
1 cup rice (brown or white)
1 can stewed tomatoes
1/2 tsp chili powder
pinch of oregano
1/2 tsp salt
1 cup water (2 cups if you are using brown rice)
1 cup chicken or vegetable broth
*optional 1/2 cup of frozen corn/peas/carrots for color

In a large skillet, heat the olive oil over medium/high heat and add the rice. Add the onion and garlic. Cook onion/rice mixture, stirring frequently, about 4 minutes until the onions are softened and translucent. The rice will start to brown a little.

Add all of the other ingredients and stir. Bring to a simmer, and lower the heat. Cook 25 minutes or until the liquid has burned off (it may take longer for brown rice) to your desired moisture level. My sister likes the rice to get burned on the bottom, but the rice can be really good too when it's a little more moist and squishy too, depending on your mood.

Enjoy with sour cream and guacamole.

My Modified Chicken Adobo

Chicken Adobo Ingredients:

2 lb. chicken thighs, skins removed, cut off the bone into pieces

1/4 cup brown sugar
1/4 cup light or dark soy sauce
3 1/4" slices of fresh ginger
3 cloves of garlic, crushed and skins removed
1/4 cup rice vinegar
32 oz chicken stock to cover
1 bay leaf

Serves 2 to 3 people

Method:

Don't forget to start the rice! Put all ingredients into a large pot, bring to the boil and then reduce heat to simmer until chicken is tender (approx. 1 hour)

Remove the chicken with a slotted spoon, and put it in a saute pan with a little olive oil. Saute on high heat until chicken is crispy. About 5 minutes. I like the "burny flavor." Serve chicken with white rice, and pour the sauce over both.

food i made plus a musical note

polenta and vegetable bake. tasted like lasagna. a lot of eggplant.

never got around to making a salad with the fuyu persimmons. they sure are pretty though.

i baked a batch of cookies. i made two pots of coffee.

salmon salad with white beans last sunday.

plus, shankar jaikikshan's title music from merchant ivory's film bombay talkie caught my attention from the darjeeling limited.

To Do.

Breakfast: Part 2

This is the greatest thing ever.

Asparagus

18th century poet Charles Lamb thought that the vegetable inspired gentle thoughts, while Aristotle thought that it caused erections.

Locked Out

I locked myself out of the house on Saturday. A little turn of the old doorknob on our front door exiled me outside of the house with dog in tow. I sat with friends and waited for our locksmith to arrive. When the locksmith arrived, I couldn't believe the plumber butt that he displayed. It was like it was out of a movie or a sitcom that our handyman should have such a preference for low waisted pants, and not wearing underwear.

Sunday morning I awoke, and I felt like I had to make up for my $150 mistake. I scrubbed the sink, the toilet, vacumned the carpets, swept the floor, emptied the catbox, and did a load of laundry. I paid $150 to get in the house; I was going to make sure I stayed in it for awhile and took some measure to make it the best house possible.

Oyster Shooter

my first oyster shooter. spicy, salty, and slimy as it slipped down my throat. a little burn and then it was gone. in the shotglass: jalapeno infused vodka, cocktail sauce, a dash of Tabasco and of course a raw oyster.

bubble bubble pearl milk tea

i enjoyed a most delicious coconut green milk tea with pearls today. bubble tea is so refreshing on a hot day. It's always oh so satisfying to punch the oversized straw through the cellophane and hear the subtle "pop", so much so that I don't really want the bubble tea unless they have the machine that seals the plastic cup closed.

Wikipedia has this to say about it:

"The original bubble tea consisted of a hot Taiwanese black tea, tapioca pearls, condensed milk, and honey.

These tapioca pearls are made mostly of tapioca starch, which comes from the tapioca, or bitter-cassava plant. In other parts of the world, the bitter-cassava plant may be called manioca or yuca. Cassava is native to South America, and was introduced to Asia in the 1800s. The balls are prepared by boiling for 25 minutes, until they are cooked thoroughly but have not lost pliancy, then cooled for 25 minutes. After cooking they last about 7 hours. The pearls have little taste, and are usually soaked in sugar or honey solutions.

There are two shops that claim to be the first creator of Bubble Tea. One is Liu Han Chie who worked in Chun Shui Tang teahouse Taichung City, Taiwan in the early 1980s, and experimented with cold milk tea by adding fruit, syrup, candied yams, and tapioca balls. Although the drink was not popular at first, a Japanese television show generated interest among businessmen. The drink became well-known in most parts of East and Southeast Asia during the 1990s.

An alternative origin is the Hanlin Teahouse in Tainan City, Taiwan, owned by Tu Tsong He Hanlin Bubble tea is made by adding traditional white fenyuan which have an appearance of pearls, supposedly resulting in the so-called "pearl tea." Shortly after, Hanlin changed the white fenyuan to the black, as it is today.

"Bubble Tea" in Chinese actually refers to a modern method of beverage preparation: to efficiently and homogenously mix various ingredients in these drinks (e.g., sugar, powdered milk, tea, and ice), drink makers often shake the tea up as bartenders do with cocktails. Thusly prepared, a layer of foam forms on the surface, and any tea so prepared can be called bubble tea.

good things

1. coffee
2. butter
3. lemons

I am now a real office worker . . .

because I purchased this.