December 20, 2011 by pixelfix
I like on the table, when we’re speaking,
the light of a bottle of intelligent wine.
Drink it,
and remember in every
drop of gold,
in every topaz glass,
in every purple ladle,
that autumn labored
to fill the vessel with wine;
and in the ritual of his office,
let the simple man remember
to think of the soil and of his duty,
to propagate the canticle of the wine.
Found poem selection here at angelica cellars
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July 24, 2010 by pixelfix
Active Work time is 20 minutes. Total preparation time is 40 minutes.
4 Tablespoons Tiparos Fish sauce
4 Tablespoons Bottled tamarind paste
1 Tablespoon Lime juice
1 Tablespoon Vinegar
4 Tablespoons Sugar
1 Tablespoon Siracha Chili Sauce (Optional)
2 Tablespoons Oil
3 to 4 Garlic cloves, rough chopped
1 1/2 Tablespoons Packaged salted turnip, minced
1 tsp Dried shrimp
3-4 cup BKM Chantaboon Rice stick
1 Tablespoon Paprika for color (Optional)
1/2 cup Sliced baked tofu, diced
1/2 cup (1-inch lengths) chicken, cut into thin strips
2 Eggs
8 Shrimp, peeled and cleaned
3-4 Green onions cut into 2-inch bias strips
1/4 cup Chopped dry-roasted unsalted peanuts
1 cup Bean sprouts
Soak noodles in warm water to cover 1 hour.
In a small bowl, stir together fish sauce, tamarind paste, limejuice, vinegar, Sriracha sauce and sugar. Set aside.
Heat wok over high heat. Add oil and coat pan completely. When pan starts to smoke, add garlic and stir 5 seconds. Add turnip, dried shrimp and tofu and stir-fry until they begin to soften, 3 to 4 minutes. Add chicken pieces and stir-fry until no longer pink, 1 to 2 minutes.
Push ingredients in wok to side and let oil settle in center of pan. Crack eggs into pan, making sure to break yolks. Lightly scramble until half-cooked, about 30 seconds. Combine with remaining cooked ingredients in pan.
Add shrimp and cook until chicken and shrimp are medium done, about 1 minute. Add 3 cups drained noodles and cook for about 2-3 minutes until soft. Add reserved sauce mixture and paprika and fold together until paprika evenly colors noodles and all liquid is absorbed, about 2 minutes.
Place green onions in center of noodles, and then spoon some noodles over green onions to cover and let steam 30 seconds. Stir in 3 tablespoons peanuts. Transfer to serving plate and garnish with bean sprouts and remaining peanuts.
Sources:
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September 4, 2009 by pixelfix
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April 13, 2009 by pixelfix
When I am dead,
Cry for me a little.
Think of me sometimes,
But not too much.
It is not good for you
Or your wife or your husband
Or your children
To allow your thoughts to dwell
Too long on the dead.
Think of me now and again
As I was in life
At some moment which is pleasant to recall.
But not for long.
Leave me in peace
As I shall leave you, too, in peace.
While you live,
Let your thoughts be with the living.
By Theodora Kroeber
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December 24, 2008 by pixelfix
This is the real jewish penicillin.
(more…)
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December 12, 2006 by pixelfix
3-5 lbs chuck roast (7 blade roast) with bone ok
3 potatoes cut in chucks
5 carrots, cut in chucks
1 medium size onion
3 stalks celery
1 bell pepper diced
couple of bay leaves
9 each whole all spice
2 cloves of garlic
ketchup water
350 degree oven
cover vegetables with ketchup water and put meat on top of that. put on lid, after an hour, pull lid off a bit to let steam come out.
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April 3, 2006 by pixelfix
good for leftovers
3 chicken tenders diced into bite size pieces
fusilli pasta
red pepper, diced
onion, diced
garlic, minced
salt
pepper
olive oil
lemon juice
frozen peas
raw pistachios
tumeric
dip chicken in flour and saute in olive oil til brown on both sides. rest.
saute garlic with red pepper and onion in olive oil. add chicken and mix. add pasta. then squeeze juice of 1/2 to 1 lemon. stir in some frozen peas and stir fry for a couple of minutes. then add pistachios and pinch of tumeric with a squeeze more of more lemon juices
serve.
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