Foodie

Chicken Soup (Chinese Style)

soup

1 Organic Cornish Game Hen

2-3 Fresh Gold and/or Red Potatoes

2 Tablespoons of Fresh Ginger Root

1 Tablespoon of Goji Berries

1-2 Cups of Fresh Cherry or Grape Tomatoes

1-2 Cups of Shitake Mushrooms

1 Cup of Fresh Celery Chunks

2 Tablespoons of Fresh Red or Yellow Onions

2 Teaspoons of Fresh Chopped Green/Spring Onions

Add all of the above to soup pot or pressure cooker pot (placing chicken first and on the bottom).  Fill soup pot or pressure cooker pot with water until all contents are 1/2 to 3/4 of pot.  Program to cook in pressure cooker for 1 hour.  For stovetop (soup pot), boil on high for 1 hour and then medium to low for 1 hour.  Serves 3 to 4.

 

 

 

Thanksgiving Menu

charliebrownthanksgiving

Hope everyone is geared up for Thanksgiving.  I am just recovering from three weeks of bronchitis and flu (on my last day of antibiotics) and it feels great to be blogging, again.  For those of you who have never tried Breathe Right nose strips, I highly recommend them (you can buy the regular version at any drug and/or grocery store but I’ve only seen the menthol version online).  They might even make great stocking stuffers and/or holiday gifts.

As for Thanksgiving, it will be a quiet one for us (with only a few weeks until the baby arrives).  This year, the menu will be provided by Whole Foods and a local Chinese restaurant:  Peking duck with scallions, Szechuan string beans, chicken corn soup, mashed maple sweet potatoes, mixed fruit platter, and strawberry cream cake.  Short, sweet, simple, and hits the spot.

Eggs with Tomatoes

eggstomatoes
6 or 8 eggs
Half of a small box of grape tomatoes  (cut in halves) or three large vine/beefsteak tomatoes (cut in quarters)
8 stalks of green/spring onions (chopped)
1/2 teaspoon of ground black pepper
1/2 teaspoon of minced garlic
Olive oil
Soy sauce
Wok or large frying pan or large sauce pan
 
Coat bottom of wok (or frying pan or sauce pan) with olive oil
Add garlic
Add chopped spring onions
Add cut tomatoes
Turn stove heat on low
Break eggs into mixing bowl
Beat eggs until uniform
Pour egg mix into wok (or frying pan or sauce pan)
Turn heat on high
Stir and flip with spatula to ensure that egg does not get burnt
Add ground pepper
Add soy sauce (per your tastes)
Stir and flip with spatula
Cook eggs until done to your liking
Serve with white rice
 

To Do List

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As Matthew McConaughey would say, “Alright, alright, alright…”  So, yes, it’s been a little while since my last blog entry but I have not forgotten about you.  Lots of tech issues lately but it looks like everything’s being resolved.

In addition, lots of things in the air in terms of my and D’s life–baby’s due on Christmas Day, my pregnancy has now been classified as “high risk” due to a low placenta (medical term is placenta previa), baby hasn’t been moving much for the past couple weeks (next check-up is 10/10), I’m looking into various grocery delivery services (for a few weeks after the birth of the baby), and we’ll be moving, again, in early spring (we just don’t know where–D was given a few possible locations for his next job but nothing has been set in stone), which is quite nerve-racking given the fact that I’ve been tasked with finding our new home (and, of course, with that, comes research on neighborhoods, school districts, real estate prices, etc.).

 I will get back to writing poetry.  Just haven’t felt inspired lately due to everything that’s been going on.  Plus, I’m getting larger every day (as big as a house now).  And errands and chores have become a bit cumbersome.  The only thing I have been doing (happily and with great vigor) is eating.  I had eggs every day for breakfast before the pregnancy.   During the first and second trimester, I shunned them (guess that was my body’s way of saying, “I’ve had enough.”).  Now, in the third trimester, I can’t get enough of them.  My favorite breakfast (and afternoon snack) has been eggs with tomatoes and spring onions.  Recipe forthcoming.