234. Thematic photographic - "Well aged"

Some very good years

This is my entry to Thematic Photographic's "Well-aged".

231. T is for tuxedo

My tuxedo cat, Maxx - always dressed for a ball!

Maxx, hard at work supervising - we were packing to move house

 and T is for typo

Beautiful calligraphy though

Would you dare to order a warp?

ABC Wednesday - T

221. S is for spot prawn, salmon, sashimi and Scotch eggs

Wild BC Spot Prawns are in season!

Steamed spot prawns with aïoli

Sashimi with wild BC salmon

Spot prawns and salmon are British Columbia delicacies.  Japanese food, especially Sushi and Sashimi,  has almost become the native food of Vancouverites.


S is for suphos and slymultu - these are created by word verification!  How about using these two words in a sentence!

Scotch eggs - one of my favourite ways of cooking eggs

S is for Sylvia

218. Macro Monday

Green salad

Macro Monday

167. Savoury tofu

Room reflected inside a lacquer bowl

Some people don't like tofu but I think this dish might change their view.  It is like eating a savoury custard.  And it healthy, cheap and easy to make.  What more do you want?  Try it.

Ingredients:

A.

A package silken tofu (I used the kind in a plastic tube)


B.

Some minced ginger and scallions
A bit of soy sauce
A bit of sesame oil
A bit of sugar
Some cracked pepper
A bit of hot sauce (optional)


C.  Garnish

Chopped cilantro and toasted sesame seeds

Method:

1. Put the sauce ingredients "B" in a microwave-safe bowl and mix everything together.
2. Cut the plastic tofu package according to the directions and squeeze the tofu out of the tube. Slice it in pieces about an inch thick and put it in a microwave-safe plate. If you are using tofu in a box, use a piece of dental floss to divide the square into thirds, vertically and horizontally.
3. Put the plate in the microwave and cook for 20 or 30 seconds,  Cooking time varies according to the  microwave.  The tofu should be hot.
4. Put the bowl with the sauce in the microwave and cook for 20 seconds.
5. Pour the sauce over the tofu and garnish with chopped cilantro. Sprinkle some sesame seeds too.
6. Serve this dish with some hot rice.

Note:  For a Asian-Italian version, use garlic, oregano or basil, tomato sauce, olive oil and Italian parsley

Foodie Friday

Weekend reflections #75

154. Foodie Friday

Grilled cheese wafer

I make these wafers for ladies lunch.  Everybody loves them.  The ones on diet glare at me but can't resist.  They always have a few.

Try my recipe.  It is so easy.

 Ingredients:

• A baguette or a loaf of bread, frozen 

• Cheese, sliced thin. I used cheddar 
• Butter, softened
• Mustard, or Chili oil 

Method:

1.  Cut the frozen bread into very thin slices.
2.  Add some mustard or chili oil to the butter and stir to mix well
3.  Butter the bread on one side.
4.  Put the sliced cheese between the bread, buttered side on the outside.
5.  Place the sandwiches on a heated cast iron pan and cover with another pan or use a pannini press.
6.  Fry or grill the bread till it is golden and crispy.
7.  Turn over and do the same for the other side of the sandwich. Remove and keep warm.
8.  Put a piece of bread, mustard side up on the pan. Top with a slice of cheese and a grilled cheese wafer.
9.  Fry till golden. Keep the bread weighed down.
10. Keep adding cheese and bread till you have many layers of buttery, cheesy, crispy wafers.

Foodie Friday

135. Smiling Sally's Blue Monday

Braised short ribs served on a Cornishware plate

I love blue and white pottery and pick up bits and pieces in thrift shops. It is always a thrill to find Cornishware. I love the cheerful, blue and white design.

Cornishware plates, all bought in thrift shops

What is your favourite blue and white pattern?

These ones are Chef Ware, Staffordshire  Blue White pottery

Blue Monday

116. Drunken spaghetti

Drunken spaghetti

I cooked this dish after watching a cooking show.  It is delicious and so simple to make. Here is the recipe.

Spaghetti on its merry way to drunkenness

Foodie Friday

101. Z is for zucchini

Z is for Zuchinni

Spaghetti con le Zucchine Fritte, Spaghetti with fried zuchinni

ABC Wednesday - Z

091. Y is for Yang Chow Fried Rice

Yang Chow Fried Rice

Yang Chow fried rice is the ubiquitous dish served in Chinese restaurants.

The ingredients are:

• cooked rice (room temp is best)
• barbecued pork / 'cha siu' (叉烧) or ham
• shrimps
• green onions, chopped
•  2 or 3 eggs slightly stirred
• Frozen peas - I like to use mixed frozen vegetables as the carrots and corn gives the dish colour
• oil, salt and pepper to taste

It is very easy to make.  Just fry some ham and shrimps with the green onions.  Set aside. Cook scrambled eggs and set aside.
Add more oil to the pan and fry the rice and the frozen vegetables.  Stir fry till everything is hot.  Add the eggs, cooked meat and salt and pepper.  Toss everything together till it is mixed up. That's it.  Enjoy!

Rule of thumb:  One cup of cooked rice per serving plus another cup or two for seconds. As for the other ingredients - they should be in equal amounts, say half a cup of each.  It just depends on what you like and the amount of ingredients you have on hand.. 

ABC Wednesday - Y

072. Do you like ice cream?

Wonderful Italian gelato

In our house, ice cream is a food group.

Merry Christmas!

Mellow Yellow Monday #100

Ruby Tuesday

071. Blue Monday

Delicious food I ate in Reggio Calabria, Italy.  This was the appetizer - for one!

Blue Monday with Smiling Sally

Merry Christmas to you and your family! 

063. BC Spot prawns

British Columbia Spot Prawns

Cooked prawns with Aioli sauce

Come, in May, to Vancouver for the BC Spot Prawn Festival 

My World Tuesday

I am linking this post to Thursday Challenge - Food.

Macro Friday

036. Comfort foods

Patatas bravas

Vegetarian fried noodles

Mellow Yellow Monday #98

033. Shadow Shot Sunday

Shadow shot Sunday #133