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For the Daily Dog Challenge -- 4/5 "Solitude"
For 52 Weeks for Dogs -- 14/52
There's only so long a puppy can stay cooped in the house before she goes stir crazy. Thursday she woke up being a holy terror and it would not stop. So, I loaded her into the car and fortunately, nobody else was at the nearby dog park. Normally, I don't use dog parks, but the girl needed a leg stretch or someone was going to get hurt -- and I did not want that person to be me! The fresh air did her good. Later, she was snoring in the car.
You can read more about Rose at TalesAndTails.com.
Veggies and Tofu over Rice
VEGGIES
Use anything you'd like. Here, I used, in order of cooking:
Finely diced ginger & garlic
Broccoli stems, either (for the big ones) sliced into 'water chestnut' style pieces, or the stems in 1cmx2cm slices
Red cabbage, in 1cmx2cm slices
Fennel, finely sliced into 5mmx2cm slivers
Green pepper, sliced into 2cmx5mm pieces
Broccoli flowers, trimmed into ±2cm square pieces
Slices of Chinese cabbage ±5mm thick
Leaves of the Chinese cabbage, sliced into 1cmx2cm slivers
SAUCE
Juice of 1 lemon
Splash of Maggi sauce, premium soy sauce, Chinese cooking wine, 1/2 TSP of MSG. (Add 1 tsp of corn starch and mix just before pouring onto cooked veggies at the last minute, allow to thicken)
TOFU
Press 'firm' tofu at least 45 minutes to get rid of water (I use two cutting boards weighted with two thick dictionaries :-) ) Cut it into cubes ±1/2" (12.5cm) square. Your intuition will tell you how to cut it.
Mix a sauce of sesame oil, dark soy, juice of 1 lime, a good dose (2tbsp?) of Hoi Sin sauce, some Maggi sauce, and maybe some Chinese Five Spice powder.
Marinate the pressed and dried tofu cubes for at least 1/2 hour, maybe more, turning occasionally, so that they absorb a maximum of the marinade.
Get ready!
Make the amount of rice you want in a rice cooker (or a pot with 1 volume of rice to 2 of water, simmered on low heat), tossed and let fluff for at least five minutes at the end.
Heat two woks (one for the veggies and one for the tofu), add two or 3 tablespoons of oil (I use peanut), and
brown the tofu cubes on all sides, when they're done, add some of the marinade to which you've added a bit of cornstarch) at the end.
stir fry the veggies, in sequence, so that they all soften but still retain a bit of crunch. Add the cornstarch sauce until it thickens.
Warm a couple of bowls, spoon in a bit of rice, add the veggies, and top with the tofu and green onion slices.
Nice with a bit of Sambal Oelek chilli sauce.
Happy Tipsy Tuesday!
I like my vodka martinis ice cold, so "shaken" is essential.
I read this funny tidbit the other day.
"on-line edition of the British Medical Journal (www.bmj.com/cgi/content/full/319/7225/1600) posits that shaken martinis may enhance the antioxidant effects of alcohol, making them healthier than the stirred variety. Feh. If you're drinking for your health, have some carrot juice."
This old hornet's nest is finished being "stirred up," but it would probably have some stories to tell! I over-processed it a little to bring out the detail.
I'm glad to see Flickr back up this morning!
Jonathan made dinner on Wednesday. This is one of my favorite meals.
simplified recipe:
Stir-fry strips of beef with a tiny bit oil and a lot of garlic. Once beef is done, add desired vegetables (we had about a cup and a half of broccoli and 1 red bell pepper). Splash on some soy sauce ( you only need a tablespoon or two. we use a soy-ginger sauce. I think he put some honey in there, too).
Meanwhile, made a box of soy-ginger noodles. combine noodles & stir-fried meat/veggies, and then pour the sauce packet over the whole thing and heat for a few more minutes.
yum yum yummm
342/365
Snow Peas and Mushroom Stir Fry is a healthy side to go along with steamed rice. Click on the link for the recipe.
www.whiskaffair.com/2016/01/snow-peas-and-mushroom-stir-f...
another effort for utata ip 258, for which the requirements are:
1- A weeny bit of liquid
2- A childish thing
3- The colour turquoise
I've been eyeing a bottle of gin in the Coop ever since Christmas because it is presented in a lovely turquoise tin with holes in the sides and I thought it might make a nice candleholder, but then didn't buy it because I'm not really a gin drinker. Anyway the ip pushed me over the edge so now it is all mine. And the gin is much better than I'd expected. Background is a piece of Thai silk in turquoise-green. The glass is for Akvavit and contains a ridiculously small amount of liquid - barely two mouthfuls. The liquid is lemonade with gold flecks floating about in it. I stirred it up with a miniature chupachup lolly.
Thinking this will do for the weekend project, too.
Not for Trade cut & paste ATC created for Winner Take All ATC swap at Age of Elegance group. Made for Zaazaa777!
I used printed card stock, distress ink and markers, gem for her hair, lacy trim for the top border, postage stamp image for the tea tag and glitter for the sugar in her spoon.
A Notting Hill Carnival dancing girl from 3 years back. Unfortunately, for the second year in a row, the Carnival has had to be cancelled because of Covid reasons. This coming Bank Holiday Weekend would've seen the Carnival held in normal circumstances, so I'll be posting a few images of past occasions to mark the event - 27/08/2018
Nikon D7200
ƒ/2.2
35.0 mm
1/250 @ ISO 100
Flash (off, did not fire)
Liquorice Crush Madra demands that her Manhattan be done both ways. She also requests the very best in vintage prints. Liz Cole is happy to oblige. This sexy wonder combines sky blue chiffon with a deep-in-the-jungle botanic print. Cocktails are served. Madra's jewelry by Vince Tibavido.
I love simple meals, and there is nothing easier than a stir fry.
Add some spices and seasoning, and a little cooked chicken, then serve with noodles or rice - simples!
Chilli Beef Stir Fry. A bit of a cheat meal, as the sauce and beef were obtained from Village Butchers, Peckershill, St Helens. Lots of beef. Very tasty indeed.
I just wrote out the story of yesterday morning here ... www.flickr.com/photos/shutr/6861892132/in/photostream
This was taken after the headshots (note the clean white tank top) and we were just messing around outside the ruins. Always love a good hair spin.
One of our regularly foraged greens is Sea Beet aka Wild Spinach (Beta vulgaris sub species maritima). This grows profusely at the base of the low cliffs behind Ringstead beach. No-one else seems to use it! When cooked it is similar to commercially available spinach but is much more robust, not cooking down to a complete mush. It makes a great addition to any stir-fry.