Have a great Christmas …
and a Happy New Year.
Yesterday, my SIL gave me a head’s up that my brother was stopping over with a treat today. I kind of forgot that tomorrow (Feb 16) is Paczki Day. Paczki are glorified filled donuts for those who are not in the know.
So, when I got up to snow, with more snow predicted through the day AND into tomorrow, well, I couldn’t be TOO cranky.
I’ve sent an email to the gentleman who shovels my snow to book a visit after it’s all done. I haven’t heard from him yet but he’s got three weeks off so I’m hoping for timely shovelling.
In the meantime, I’ve got coffee and donuts to make my day.
I’ll post a picture … whenever.
I ended up with six apple filled paczki.
A couple of years ago, I had my nephew scan in some old pictures from Yugoslavia.
This is me at age … no idea to be honest.
The picture was taken in a photography studio. The stuffed toy wasn’t mine. Which made me sad when I heard.
I was a solemn little girl.
Recently, this dish has been popping up all over my Facebook food groups. It is similar to shakshuka but with Asian flavours. I used the recipe here. The only change I made was to add 1/4 tsp ground ginger to the tomato mixture while simmering.
Tomato and Egg Stir Fry, garnished with green onions
Partially cooked scrambled egg is reserved to be added to the tomato mixture once the tomatoes have softened enough. If using diced, fresh tomatoes, that will take 5-10 minutes but if using canned, diced tomatoes and juice, as I did, it may only take 3-5 minutes or so. If you want a ‘saucier’ tomato mixture, add some more water to your saucepan/wok and warm through.
Serve the tomato and egg mixture over hot rice of your choice. I had some leftover sushi rice so that’s what I used.
Review: Fast and delicious. Try it yourself.
PS: I really do NOT like this new formatting style.
I haven’t been a university student in a LONG time but I have been known to buy the occasional package (or six) of those instant ramen noodles for single serving soup or just to use the noodles inside for some other dish. Like these ramen burger buns or as a side (dragon noodles) for chicken patties.
In anticipation of a long period of minimizing grocery shopping outings, I decided to stock my pantry with a selection of the noodles for quick meals. I was amazed at the variety of noodles available… Japanese, Indonesian and South Korean.
You can always eat them simply as a soup or fried noodle, especially the Indonesian Mie Goreng brand, but with some imagination, and a selection of toppings, you can almost make something nutritious. I limit myself to one package a week. Eggs (ramen or plain soft boiled) are a common topping as are fresh green onions. Fried onions add a crunchy texture. Pretty carrot flowers add both colour and nutrition.
So, I combined a trip to The Beer Store (Ontario, Canada) to return some empties (beer and wine bottles and cans, money donated to charity) with a trip to Food Basics to pick up some pantry items (giant package of paper towels) and snacks.
I MAY have finished all the chips and the Jos Louis snack cakes.
On the plus side, I haven’t popped open a can of beer yet. (Cause I’m not a barbarian … my beer accompanies the matching cuisine.)
This is the pizza I made today. It was delicious. Just my usual pizza dough, frozen, thawed in the fridge overnight and baked today. I threw everything I had on top. Hot Italian sausages, spicy pepperoni, green pepper, mozzarella and sharp cheddar cheese on a jarred portabello mushroom sauce.
And this is a Japanese orange Castella/sponge cake I made back in May. I’ve wanted to make a Castella cake for a while and this was the result. Because it’s a very simple, barely sweet, cake, it benefits from some garnishes. I had no fresh berries or mint so I put a scoop of French vanilla ice cream on top, warmed up some plum jam and diluted it with water and poured it over the top.
I really should do a proper post of this cake, one of these days.
Sometimes thoughts come to mind that make you go hmmm…..
In our world of low-carb/no carb diets, suddenly there’s a shortage of bread, flour/yeast and people who wouldn’t have thought of EATING bread in the past, let alone BAKING it, are learning how. Even sourdough.
What a topsy-turvy world we live in, in the days of Covid-19.