Fried Rice Heck Yeah!

I make a pot of rice about every two or three days. Hubby is of an ancestral background that uses it as the main carb dish. 

Consequently, fried rice appears pretty frequently. This is how I do it…

Scramble one egg per diner ( in my case, one for me, one for Hubby, one for Oakley which I take out and keep to the side for him).  They will wait patiently while you heat up a little more oil and stir-fry the onions and other veggies that take a while to cook. If you are using meat that needs to be cooked, add it now, too. Whey they’re almost done, add the veggies like the bean sprouts, water chestnuts, and baby corn (cut into smaller pieces if necessary) and if using, tofu cut into small squares. Now, add the rice and keep stirring. Start drizzling in the soy sauce to taste–in my case, when the rice turns medium brown. Keep stirring. Now return the eggs, add leftover meat if adding, and give it a good stir.

And now you have your own pot of homemade fried rice. Enjoy. 

 

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The Fine Art of Passive-Aggresive Cuisine

http://www.huffingtonpost.com/2013/10/21/jello-shrimp-frosting-photos-reddit_n_4124713.html

Thought for the day: many recipes involving Jell-o came from the thirties through the postwar era.

During that time, especially during the ’50’s, women were (and still are, but not as strictly) expected to conform to restrictive standards of behavior or risk losing everything. The frustration and angst were drowned by cocktails or stilled with pills.

All that unhappiness had to go somewhere. Could it be that the creation of some of these recipes and and inflicting them on the family could have been a desperate unconscious cry for help clothed in socially acceptable terms? 

Or could it have been a way to express one’s creativity stifled by the suffocating expectations? 

My mom had been on track to become a concert pianist until World War II broke out. Being that kind of a woman, she changed her concentration from performance to music education so she could help returning soldiers and differently-abled children after that. Which she did, and her work at a rehab hospital introduced her to my dad who worked there as an orderly. That part wasn’t so bad. 

The bad came as the post-war vacuum drew her into the hyper-domesticated world of the ’50’s. She could make Jell-o salads with the best of them. Not a great cook otherwise, but give her a box of Jell-o and she could rule the world, a trail of shredded carrots in her wake. But it was not the world where she belonged. 

Mom belonged on a stage where she could share her gift and getting loving support so she didn’t have to deal with the mundane world. She played organ and piano for our church or school events, and taught sometimes, but it never really soothed the ache in the places emptied by doing what she thought was the right thing at the time. 

Eventually, the collective heartbreaks conspired with her cigarettes and estrogen pills to end her life too soon.

Perhaps when faced at family dinners with some Jell-o creation like this over the holidays, the polite thing to do would be to eat a couple of mouthfuls, and then encourage some art or writing classes so their legacy of creativity lasts longer and gives more joy than a salad course. 

 

 

Good Cookies for Challenging Times

One of my projects: find and refine the recipe for the cookies Dad sent me when I lived in the dorm. They were moist, nicely chewy, and almost indestructible. 

I know that butter–real live almost out of the cow butter– will be used. Dad was part of the generation brainwashed into thinking that margarine was better, so we’ll swap that out for real butter. Spelt flour instead of wheat, too. 

Chocolate chips will be included. I’m thinking dried cherries instead of raisins. That should elevate it a few notches. Walnuts. Yes. Walnuts. 

Maybe a drizzle of melted bittersweet chocolate over the top? Yes, please. 

Stay tuned….

 

 

 

Random Rainy Day Reflections

I see some blue sky peeking in through the cracks in the grey. Hopefully, they will hold and Oakley can take me for a walk in a few minutes.

Tomorrow includes the last birthday lunch of the year with a dear friend. Her life is so nuts that she has to pencil in bathroom breaks. I am blessed and honored that we’re able to meet over Thai food.

I will be getting some nonperishables for the food pantry. There have been reports that the SNAP EBT cards aren’t working in some areas due to the government shutdown. I know that there have been abuses, but I also have friends on FB who are disabled and can’t get groceries any other way. I’ll be damned if anyone starves on my watch.

Thinking a little about the holidays. Will Hubby be home for them, or does he have to travel for work? Will do a small holiday post in a few weeks. 

Dinner tonight….hmm. Filling lunch. How to balance it?

Stay tuned.

 

A Trieste on Green Drinks

We’re trying green drinks for breakfast these days. You know, the smoothies with green veggies, fruit, and other good stuff like protein powder and almond milk. 

This morning, I had one with spinach, banana, a spoonful of peanut butter, and chocolate protein powder with enough almond milk to facilitate blending. Yum. 

The theory is that the blending process causes the cells in the fruits and veggies to open up, making it easier for the body to assimilate the nutrients. In turn, the body feels nourished and the cravings are reduced so you don’t have urges to overeat. 

So far, I’ve found this to be true. On days when I make a green drink for breakfast, I don’t get the munchies through the day, and if I do get hungry, I can make rational choices about what to eat instead of standing and stuffing my mouth with random bits of food.

Basically, you take one or two kinds of veggies, a half a banana or avocado, and at least one kind of fruit. Add in enough water or milk alternative and protein powder. Buzz in your food processor or blender until liquified and drink. For a thicker texture, use frozen fruit. I also throw in a couple spoonfuls of ground flax seeds.

The only limits are what you have on hand and the blender’s capacity.

March Against Monsanto Part II Is Tomorrow

Just a friendly reminder.

If you can’t attend one of the events, please envision them unfolding peacefully and safely. 

Think, too, on this: the farm that adjoins my property has been marinated in Roundup for decades. 

The farmer lost his ability to walk. (Glyphosphates have been linked to neurological problems.)

His wife developed kidney problems. (And kidney problems.) 

At least one of their children had to have a precancerous tumor removed from a strange place. (I’m sure you’ve seen some of the tumors on rats.)

Let’s all do our part to make the vision of a Monsanto-free world a reality.

Orion crossed the Bridge from lymphoma. (which has been linked to glyphosphates. Anything dumped in the field runs off onto ours in rainstorms, and our house is built on land that they used to farm.)

 

 

 

The User’s Guide to Tofu

Some of you are making gagging noises. Knock it off. It’s good stuff when properly handled.  

One of tofu’s mixed blessings is its blandness. All you have to do is press it between two plates to eliminate the excess moisture. It will then soak up the flavors of its fellows in the soup or the stir-fry, or if you brown it in a little oil before adding it, you will have little crunchy squares of goodness. It also makes a good substitute for scrambled eggs.

Please buy organic tofu only. The non-organic types more likely than not have GMOs in them. 

Mollie Katzen, the author of The Enchanted Broccoli Forest, has many yummy tofu recipes Please check her website (http://www.molliekatzen.com/) for suggestions.