Ballet Shoe Cake Trace

Coca hot soup and purple (work 1 - Mengwe 0)



Work is great. I think I've already said. But I forgot one thing: work and I are not great friends behind. I wanted to play women like blooming and active sports (one morning I tried to open the pool, as before, and I followed with my job) and everything, but was not me.
I am made to snuggle, read under the quilt, making cakes and making chocolate snacks in cute cafes.
So, of course, my body did not take the shock.

It took bed rest for a whole weekend and stay two more days at home. And drink hot coca ginger, to do good in the stomach, while I dreamed of raclette, tonkatsu, of chocolate cake, carrot cake from , string-blue ('s fault Miss K., who kept me company during those few days), and so many other things.



Coca, it should be warm with ginger, and stir to make the bubbles.

The worst part is that despite four days of agony and deprivation, I have not lost a single pound. LIFE IS TOO UNFAIR.

Since then, the routine has resumed. Sometimes Romy Madley Croft, Natasha Khan now with me in my daily commute. Benjamin B. it invites less (it is too associated with this period of bliss before Christmas), but we will soon have the chance to go see and hear in real life.
Soon I will also have the chance to go visit a girl who, among other things, carpet in the kitchen . Like what, nobody is perfect, not even it.
Otherwise, I make soups purple right now, which I would almost pass for Bridget Jones, except that, as you guessed, I'm not blonde.

hotpot multicolored carrots and smoked diots Savoy



You take multicolored carrots (orange, if you want a normal pot) of potatoes, a leek Half a kale, you cut everything into small pieces and you put everything in a pot.
Cover with water. Add four diots smoked Savoy - or Montbéliard sausage is good too - a bar of organic vegetable broth few laurel leaves of salt and pepper, bring to boil, and cook for 30 to 45 minutes on medium heat and cover.

The broth becomes quite purple, but do not worry, the stew tastes quite normal.



is the kind of dish you can prepare ahead and reheat in the evening while returning from work (it is even better reheated). It also freezes very well (in this case, I prefer remove the sausages).

2 Month Old Choking On Phlegm

Meatballs



Last week, I wanted to osso buco.
The best idea of the century (If you're looking for great ideas, call me) is starting the recipe to J-2 at night, cut the vegetables into tiny pieces and put everything in the fridge for the night. The next morning (J-1 so), I open the fridge and the strong smell of onions seized me: Can not leave it a minute longer in the fridge. Thus, between the shampoo in the morning and an express breakfast, I start a transaction return vegetables in a large skillet, and after that, having no time for a shower (do not believe that I do not wash, I'm pretty partisan of the shower in the evening, which seems much more sense) or a second shampoo, I go to work suffused with a persistent flavor of onion (do you think this is reason enough to get in sick?).
That day, I prayed very hard that the boss does not come to kiss me like every morning (the few girls in the box have that chance).
And I guessed it: He came to me to kiss.
If it was not cold that day, it is quite possible that I destroyed all my chances to see my extended CSD.

That same day, at tea time, there was a Twelfth Night cake, kindly provided by group members. Once the pancake over and King crowned, we started doing the crossword puzzles free newspaper. The complete filling of the grid lasted twenty minutes and necessitated the use of five brains Tray 5 (that's an average). The same evening, in the subway, the young woman sitting to my left almost fills the grid alone from St. Lazare Library (read: in fifteen minutes away).

The next day there were new slabs of kings, but offered by the boss this time.

And then to return this weekend, it was my turn to make a .

But we do not spend our lives to hold snacks. There are also Battles of lint (on the desktop of my neighbor, the developer of the Internet , there is a lion disguised as a tiger), the video shoots of tea leaves swirling in the teapot or dolly with spots like Arte.
And then when you're bored, you get into a crazy thing called work.

So good, even if the morning awakening is always painful, commuting similar to the transport of livestock, shots bar in the afternoon moments of loneliness and distress, even if I am still struggling to decipher command lines, and I often dream of you travelers in full day, I am happy to work (heaven if I had been told that my laziness incarnate, I would do this kind of statement one day ...).

You understand that with all the snacks, I did not really hungry at night ... But I often dream of dumplings lion heads like Dad Mango, best balls of the earth as the most tender which are ... The recipe is in my shelf for months, but I dare not start because of the frying ...
Shi zi tou
(meatballs "lion head") Dad Mango, made by himself
(recipe authentic home )



for a big pot

For the meatballs:
1.3 kg of pork belly
chopped 6 stalks of spring onion
65 g (approximately) ginger (= equivalent a small potato) peeled 200 g
water chestnuts (frozen is fine) 6-7 tbsp
rice wine (Shao Hsing Hua Tiao Chiew)
75 cl '
water 1 teaspoon black pepper
1 tablespoon salt
1 tbsp dark soy sauce
1 tablespoon potato starch Earth
a fryer

To coat the meatballs:
cornstarch 4 tablespoons potato
of water

For the sauce:
2 stalks scallion
a piece of ginger (the size of a small potato)
3 tablespoons dark soy sauce
3 tbsp light soy sauce (Kikkoman, for example)
3 tablespoons sugar powder
of water

3 Chinese cabbage (Mandarin: bai cai / Cantonese: bak choi , pak choi )


Start with meat
If water chestnuts are frozen, dip them in warm water a few minutes.
Chop the spring onions and ginger.
Drain the water chestnuts. With the flat of a cleaver, crush them with a wave farm, then chop.
In a large bowl, combine ground meat, onions, ginger. Season with salt and pepper.
Add water and mix thoroughly by hand, always turning in the same direction.
Add soy sauce and dark rice wine and stir.

then deal with the sauce
Heat a little oil in Dutch oven. Y
file stalks scallion and ginger (unpeeled), smashed through a grinder. Fry for few minutes.
Add about 3 cm of water.
Add soy sauce and sugar and cook over medium heat.

Prepare meatballs
Add 1 tablespoon of starch to the meat mix.
Prepare a frying oil in a skillet.
Dilute the remaining 4 tablespoons cornstarch with a little water.
With hands, shape large meatballs (the size of a lemon), coat with cornstarch-water mixture and soak them in the frying oil.
When the meatballs are well browned, transfer them in the sauce. Do the same until all pellets.
Taste sauce and add water if too salty.
Cover and let simmer at least 1 hour.

1 hour before serving add the cabbage
Wash the cabbage and chop coarsely. The
fry in a little oil.
Cover the meatballs with the sauce and drizzle.
Cover and cook for 1 hour (or more).

Serve with white rice, of course.

******

In fact, the osso buco was a true delight. That's a start.

Have Nice Journey Sms

new life and pears that are good



Monday morning, I went to work with in my wallet: my kit (it's a little schoolboy, but I prefer to write with my own pen), my dictionary French- hieroglyphics, old language of moleskin (which moldy in a drawer) and my course of regular expressions, my mug Trzesniewski (unused until then), two boxes of tea (sencha and Kusmi ), a box of chocolate dipped butter shortbreads (super good!). I even took my iPod , where sound insulation would be necessary (Licensed practical and widespread - indeed, must I be a reservation of classical music).

And I found it: the human whirlwind St. Lazarus, the hungry from 10am on the first day, the heavy eyelids to 14h daily, the hunger for 15h, habits to take the names and functions colleagues to remember the mountain of information to assimilate, the anxiety of doing wrong / not understanding / not up to it, the feeling of being insignificant ... And the nostalgia of idle days, the diurnal wanderings, and so many things (be careful, I'm not complaining, I'm just nostalgic ...).

Fortunately, the team I belong to is made up of reasonable people who consider taste as an essential moment of the day. 16h break is a sacred ritual in which we can not deviate under any circumstances. Friday was around a delicious cake of kings and a teapot of tea Kusmi (my colleagues are tea lovers Kusmi, which is a good sign - there are certainly better than Kusmi, but it is especially worse).
Methinks I'll be chopping my cookies in no time.

But anyway, I like the work because it allows to have fun as you want afterwards, enjoy the weekend (a word that does not really make sense when one is unemployed), afford a beautiful coat and nice little dresses, going to lunch with Grandma cakes on Saturday (but soon, or he must stand in line, as in all Successful people), in short, to her credit card with abandon.
In addition, I discovered a wonderful bakery not too far from the office (and I do not even speak the Lafayette Gourmet).

In this winter (it's great, the snow and the frigid temperatures, you can not find? :-)) Conducive to things browned / roasted / fried Mango Mama said it was good to combat " yit hei " 热气 (Cantonese) Chinese with pears cooked in a bain-marie, in addition to his magic soup.

Pears Chinese sugar cane (bain-marie)



for 2

2 Chinese pears (it looks like it )
few pieces of sugar cane crystals (bing tang - picture here )

Cut the top of each pear horizontally to get a hat. Scoop out a little
pears, filling the cavity with one or more pieces of sugar cane.
Place pears upright in small ramekins.
Replace caps in place, then place the ramekins in water bath for half an hour, until the pears are cooked and tender.
Serve hot, with a small spoon, taking care to keep the syrup inside the pear.

NB: According to Chinese superstition (especially Cantonese), a pear will NEVER be shared by two. Three or four, yes, but never both (because in Cantonese, "share a pear" is phonetically close to "divorce").
I recognize the absurdity of the thing, but I have so integrated that prohibits mother has always been that I am unable to share a pear with someone, let alone with my chicken.

(Personal message: sorry for the delay ...)

How To Make Kundli About Future

's time to get off my cloud (soy milk house) Back



2010 begins in a quite dramatic: we are on January 3, and after two moults wake up and excess oral, it does it has nothing to do, I STILL WANT TO FATTY LIVER. Fortunately, I'm lucid and perceptive, which saved me from making good resolutions, and thus destroy them just two days later.
I was saying: no good resolutions, because anyway I have a host of challenges to meet tomorrow: to succeed in getting up before 10am, no longer spend days on food blogs, do my shopping in the evening after work rather than at two o'clock in the afternoon to mourn the nap and snack (and breakfast bis King Coffee Luco or after the pool), the energy to cook after a day spent deciphering hieroglyphics ... Bouhouhou ...
Thesis, it makes you totally inappropriate to the workplace, and it irreversibly. So if, like me, you chain theory and unemployment, well good luck for the rehabilitation.
A little comfort would be welcome in these difficult times, but sugar does not attract me now: my desires were heading instead to foie gras on toast (but I repeat myself), of Kettle Chips or black pepper of Potatischips gräddfil & Lok, plump and golden fries, tonkatsu of , the veal stew, the cheese fondue ...
But comfort is not always calories: it is also the reading of texts infinitely embellished with funny drawings and scans awesome (my absolute stylistic model, with this blog then course), the statement Parkin Constance Chatterley in a shocking scene, a strawberry sushi dedicated and arrived in the mail (thank you Claire!), and a personal success, the last of 2009: soy milk house, I dreamed day and night since Mango Mama's machine had given up the ghost .... Here it is, I can finally cut the cord.

Soy milk (recipe from here, thank you Anne !)



250 g of soybean yellow
0.5 + 1.5 l of water (filtered)
(that's all!)

Soak the beans in cold water for 24 hours. During this period, rinse the beans and change the water twice.
At the end of phase soaking, drain the beans.
Add 1 / 2 liter of water and mix (with a hand blender, it works very well).
Pour into a large saucepan, add 1.5 liters of water and bring to a boil (be careful that the milk does not overflow), stirring regularly with a wooden spoon to prevent the mixture from burning the bottom of the saucepan.
Reduce heat immediately and cook over low heat for 30 minutes, holding the milk at 70 ° C (more or less) and continuing to stir.
Filter the mixture. It gets about 1.6 liters of soy milk.
Drink hot or cold, with a little sugar if you want (me, with sugar cane syrup: Fixed the issue of sugar does not melt). The milk obtained

keeps up 2 days in the fridge, and it has nothing to do with soy milk trade (even organic), but is it necessary to clarify?
The residue, called okara can be used recycled patties / burgers , soft cookies, gingerbread , or enter into the composition of soups. I tested any of these recipes, but if I'm making soy milk regularly, it will take for me to consider seriously the question of the use of okara.



****** It is time for me to leave because it is necessary that I revise my hieroglyphics and a little during my bachelor-master (of ten years ago already!), And I choose my mug and my tea for the office and it is super important.

And once again, happy new year 2010! Do not worry, be happy!