What a difference a sad event in someone's life makes ...

GEORGE CARLIN (His wife recently died...)
Isn't it amazing that George Carlin - comedian of the 70's and 80's - could write something so very eloquent...and so very appropriate.

Quote:
A Message by George Carlin:
The paradox of our time in history is that we have taller buildings but shorter tempers, wider Freeways, but narrower viewpoints.
We spend more, but have less, we buy more, but enjoy less.
We have bigger houses and smaller families, more conveniences, but less time.
We have more degrees but less sense, more knowledge, but less judgment, more experts, yet more problems, more medicine, but less wellness.
We drink too much, smoke too much, spend too recklessly, laugh too little, drive too fast, get too angry, stay up too late, get up too tired, read too little, watch TV too much, and pray too seldom. We have multiplied our possessions, but reduced our values.
We talk too much, love too seldom, and hate too often.
We've learned how to make a living, but not a life.
We've added years to life not life to years.
We've been all the way to the moon and back, but have trouble crossing the street to meet a new neighbor.
We conquered outer space but not inner space.
We've done larger things, but not better things.
We've cleaned up the air, but polluted the soul.
We've conquered the atom, but not our prejudice.
We write more, but learn less.
We plan more, but accomplish less.
We've learned to rush, but not to wait.
We build more computers to hold more information, to produce more copies than ever, but we communicate less and less.
These are the times of fast foods and slow digestion, big men and small character, steep profits and shallow relationships.
These are the days of two incomes but more divorce, fancier houses, but broken homes.
These are days of quick trips, disposable diapers, throwaway morality, one night stands, overweight bodies, and pills that do everything from cheer, to quiet, to kill.
It is a time when there is much in the showroom window and nothing in the stock room.

A time when technology can bring this letter to you, and a time when you can choose either to share this insight, or to just hit delete...
Remember; spend some time with your loved ones, because they are not going to be around forever.
Remember, say a kind word to someone who looks up to you in awe, because that little person soon will grow up and leave your side.

Remember, to give a warm hug to the one next to you, because that is the only treasure you can give with your heart and it doesn't cost a cent.
Remember, to say, 'I love you' to your partner and your loved ones, but most of all mean it.
A kiss and an embrace will mend hurt when it comes from deep inside of you.
Remember to hold hands and cherish the moment for someday that person will not be there again.
Give time to love, give time to speak! And give time to share the precious thoughts in your mind.
AND ALWAYS REMEMBER: Life is not measured by the number of breaths we take, but by the moments that take our breath away

Unquote:
If you are reading this, just imagine that I am hugging you as far as my arms can reached.
God bless!

Vegetarian Bee Hoon with Mock Chicken

Vegetarian Bee Hoon with Mock Chicken
It was daunting to walk to the shop in the bitter cold but I was feeling peckish.
Hmmmmm, wondering what to eat next as my tummy was still rumbling after breakfast?.
Aha, there was half a can of mock chicken in the fridge and some dried vermicelli. That would do, simple comfort food and no time to prepare at all.

I do not usually follow a recipe so this is just an estimate, adjust according to your taste.
It takes less than ten minutes to cook, thus organise what you need before beginning to fry.

Ingredients
1. Half a pack of vermicelli (bee hoon). Soften in cold water for about 15-20 minutes. Drain in colander.
2. 2 garlic cloves roughly chopped
3. Half can mock chicken sliced. Use juice from can too.
4. Mix 3 tablespoon light soya sauce, 2 tablespoon vegetarian oyster sauce and ¼ cup of warm water. Mix well.
5. A dash of white pepper (optional)
6. About 4 tablespoon EVO
7. Dash of sesame oil
8. Sprig of coriander, roughly sliced

Method
1. Heat wok.
It’s very important to add oil into a smoking wok to create the wok hei effect. See Note.
Do not add oil into a cold wok before heating.
2. When wok is smoking, add oil. When oil is hot, add garlic, quick stir, less than a second and push to side of wok.
3. Add bee hoon, leave it just for a second, flip and mix in the garlic.
If you cannot control the fire, lower the flame a bit. Action must be very quick.
4. Add dash of pepper if using. You can smell the aroma. Mix well with chopsticks for less than a minute.
5. Push bee hoon to a side, add mock chicken and cover completely with bee hoon.
This will give the mock chicken a chance to be heated through.
6. Flick/sprinkle warm stock at edges of bee hoon and mix well. Add stock bit at a time. Do not add the whole bowl at once to prevent bee hoon from breaking and mushy.
You may need to scrap bottom of wok.
7. Add dash of sesame oil , mix well and ensure mock chicken is heated through.
8. Adjust seasoning, add coriander and serve.

Note1: The meaning of Wok Hei - http://en.wikipedia.org/wiki/Wok_hei

Note2: It would be lovely with bean sprout and celery leaves.
Extremely versatile with other ingredients too.
Waste not what’s in your fridge. Let your imagination runs.

Chicken Wings Curry

Chicken Wings Curry
I am cooking for myself and fancy having curry.
Chicken wings is the cheapest cut in England so chicken wings it is. £1 yields ten pieces.
I am not bothered about spending money on other ingredients not in the larder.

Being able to compromise is the key

Ingredients

1. Ten pieces chicken wings
2. 6 tablespoon chicken masala curry powder
3. 100 gm creamed coconut, add 400ml water and mix well or coconut milk
4. 5 pieces potatoes, peeled and quartered
5. 1 large onions, thinly sliced
6. 2 tablespoon fresh grated ginger
7. 2 cloves garlic, thinly sliced
8. A pinch of sugar
9. Salt
10. 3 tablespoon EVO or oil of your choice
11. 2 whole green or red chillies - optional
12. Fresh coriander for garnishing (optional)

Method

1. Heat a medium pot until hot, add oil, fry onions, keep stirring, when aromatic, add grated ginger and garlic, add whole chilli if used, stir and add chicken wings.
2. May need to lower flame a bit. Add curry power, mix till well coated.
3. Add suntan, salt and sugar. Ensure stock is just about cover the chicken wings.
4. Mix well and bring to a boil and simmer gently without a lid.
5. You need to stir bottom of pot periodically to prevent burning.
6. When chicken wings are about ¾ cooked, add potatoes, stir well, bring to a boil and simmer till desired texture.
7. Adjust seasoning.
8. Garnish with coriander before serving.

Note:

You may need to add more curry power and coconut milk, adjust according to your taste.
Sometimes, I add whole boiled eggs as an extra ingredient.
If curry is too hot, squeeze some lemon juice to the gravy and mix well.
It tastes better the next day and freezes very well.

Extra:

Simple salad to accompany the curry or as a side dish. It's very simple and versatile.

Cube tomato, cucumber, onion, slice red onions and coriander/spring onions.

Add squeeze of lemon juice, dash of freshly ground pepper, sugar (optional), EVO, salt and mix well. Adjust seasoning.

Set aside for about five minutes and serve.

Braised Salmon Fish Head

Braised Salmon Fish Head

Ingredients
1. One fish head
2. Enough corn flour to lightly dust fish head
3. 6 tablespoon light soya sauce and ½ bowl of water (Mix together)
4. Fresh ginger sliced
5. One red onion sliced
6. Sprig of coriander or stalk of spring onion, light bruised on the white part. Set aside some for garnishing.
7. A drop of sesame oil

Method
1. When pot is hot, lightly brown fish head, ginger and onions on the side.
2. Turn fish to lightly brown on all sides. Takes about five minutes.
3. Not necessary to cook fish thoroughly, add coriander or spring onion, lightly stir in without breaking fish head.
4. Pour stock, bring to a boil, lower fire and braise gently for about ten minutes on each side.
Periodically spoon gravy over fish.
5. Remove fish, set aside. Discard onions and ginger but reserve the gravy.
6. After adjusting seasoning, increase fire to reduce gravy further, add drop of sesame oil, stir in coriander, and pour over fish head.
Enjoy!

Smoked Salmon Scrambled Eggs

Smoked Salmon Scrambled Eggs
Serves 2
Cooking Time: 5-8 minutes

Ingredients
15g butter or more
1 tablespoon milk
Smoked salmon, cut into bite-sized pieces
2 large eggs
3 asparagus spears, snapped, blanched and drained
Freshly ground pepper
Hot buttered toast of your choice

Preparations
1. Crack eggs in bowl, add 1 tablespoon milk, semi-skimmed or double cream.

Add freshly ground pepper.
Beat together but not thoroughly. I like to see some whites.
2. Heat half the butter in a non stick pan over medium heat.

It's very important, pan should not be too hot.
3. Lower heat, pour in egg mixture, stir and leave it to set slightly.
4. Sprinkle smoked salmon, asparagus spears and remaining butter.
5. Keep stirring when eggs are 3/4 scrambled, remove immediately from flame.

It will still continue to cook off the flame.
You want the scrambled eggs to be moist.

6. Serve on toast. Sprinkle more freshly ground pepper if desired.

Note: I use a chopstick to cook this dish.

Substitute ingredients of your choice, ham and smoked haddock etc.

Have fun experimenting.

Love

"People are like stained glass windows. They sparkle and shine when the sun is out, but when the darkness sets in, their true beauty is revealed only if there is a light from within." - Elisabeth Kubler-Ross

Love

"To love someone deeply gives you strength. Being loved by someone deeply gives you courage." - Lao-Tzu