Friday, 27 April 2012
Feeling that my kilo asparagus is lighter than I bought, I wanted to see how much is lost after the paring done by the fruit shop.
The peelings weigh about 200 gms. Next time I buy Asparagus, will add about 300gms just for the peelings to save on frustration or will peel them myself and include them to make asparagus soup.
I placed the asparagus in a big pot with water, a bit of sugar, slices of lemon and let it cook for more than 35minutes. The man vendor told me I only need 10 minutes to cook them. Hah! Potatoes were cooked with skin on to save on work and not to forget, the nutritious part is found in the skin. Asked hubby to check whether potatoes are done. I have rice cooker but no potato cooker so I need an authentic potato eater for the OK sign. That took about 25 minutes of boiling and hubby said another minute then it would just be fine, a technique he learned from his mother. The technique is that he always tell me one more minute no matter how long I cook the potatoes.
Then I prepared the scrambled eggs adding milk in it while beating. For sauce, I melted a whole bar of good (they always say here good) butter. Nothing is so frustrating for me than having so little sauce while eating asparagus with potatoes. I love them swimming either in Hollandaise sauce or plain melted butter with smoked ham. A glass of chilled white wine should not be forgotten when indulging in asparagus.
"I stick to asparagus which still seems to inspire gentle thought."
Sunday, 22 April 2012
Market Criers in Action
A especial attraction for this city one weekend in April when Marktschreier or market criers come to cry their goods from sausages, cheese, exotic plants to tropical fruits. See the video on this screaming sausage crier who teases his audience by throwing rolls of sausages, showering them with cuts of smoked sausages while crying the prices for the bags of smoked meat from 10Euro to 20Euro.
Wednesday, 11 April 2012
|Frozen wan-tan or won -ton|
|Left, boiled won-ton and right, fried won-ton|
My other BFF, Jeh (and she is The Cooking friend I have) has tasted once my soup which I have been boasting to friends around. She commented that my wontons are over-cooked and suggested that I cooked them separately and just mix them in the soup when ready to serve. Did she say cook in oil or fry in oil? Anyway, I tried first frying the wonton pieces and to my frustration, they turned soon crispy. Did I get her instruction rightly? Jeh, help! Then I boiled the remaining pieces from the mother broth and set them aside for serving. They were all sticking to each other after awhile.
|Fried won-ton parcels with chilli-garlic sauce|
A small joke about this soup. I can't help but remember this joke which I heard on the radio so many light years away. "How do you call it when someone vandalizes a Chinese restaurant?
Answer? Wanton destruction
Tuesday, 10 April 2012
By A.E. Stallings
The tulips make me want to paint,
Something about the way they drop
Their petals on the tabletop
And do not wilt so much as faint,
Something about their burnt-out hearts,
Something about their pallid stems
Wearing decay like diadems,
Parading ﬁnishes like starts,
Something about the way they twist
As if to catch the last applause,
And drink the moment through long straws,
And how, tomorrow, they’ll be missed.
The way they’re somehow getting clearer,
The tulips make me want to see—
The tulips make the other me
(The backwards one who’s in the mirror,
The one who can’t tell left from right),
Glance now over the wrong shoulder
To watch them get a little older
And give themselves up to the light.
Source: Poetry (June 2009).