Simple and delicious and filling.
You can use rotisserie chicken to make it even faster!
2 – Tbsp water
2 -Tbsp butter
2 -Tbsp vegetable oil
1 large onion, chopped
1 clove garlic, minced
1 (16 oz.) bag frozen peas and carrots, thawed, (optional)
4 cups cooked white rice (make sure rice is cold)
1/4 cup soy sauce
½ tsp. black pepper
2 cups cooked chicken meat, or meat of choice
In a small bowl, beat egg with water. Melt butter in a large skillet over medium-low heat. Add egg and scramble until cooked through. Remove from skillet to a small bowl.
Heat oil in the same pan. Add onion, garlic and the peas and carrots. Saute until the onion is soft. Then add rice, soy sauce, black pepper and chicken. Stir-fry together about 3-5 minutes, until mixture is well combined. Add the eggs; stir to combine.
….Canadian fast food chain, with 83 locations in Newfoundland, Ontario, Nova Scotia & Alberta. Founded in 1969 in Newfoundland, by Pat Tarrant & Cyril Fleming & named in honor of the wife of U.S. creator of original fried chicken recipe….my friends from Newfoundland have a saying "Mary Browns got the best (chicken) legs in town"!)
The bright red "fruit" of the Prickly Pear Cactus photographed here is perfect for making Prickly Pear Jelly or Jam – very delicious and very popular in Mexico and Arizona. I’ve made it once and it turned out great…just have to watch those cactus needles!! Below is a recipe:
Prickly Pear Cactus Jelly Recipe
Mexican Jellies and Jams
2 1/2 cups prickly pear juice
3 Tbsp lemon or lime juice
1 package powdered pectin
3 1/2 cups sugar
1 quart of prickly pear cactus fruit should make about 2 1/2 cups of juice. Pluck the fruit from the cactus with a long-handled fork or tongs. Wash under running water, then use a brush to clean (spines left on the fruit will soften during cooking and should come off after fruit is strained.) Steam until fruit is tender and soft. Mash and strain using a jelly bag or fine sieve. Do not add water. Set aside to allow juice to settle. For clear jelly, do not use the portion containing sediment.
In a saucepan, measure out 2 1/2 cups of cactus juice; add 1 package of powdered pectin. Bring mixture to a fast boil, stirring constantly. Add lemon or lime juice and sugar. Bring to a hard boil (one that cannot be stirred down with a spoon) and let boil for 3 more minutes. The timing is important to get the mixture to jell properly. Remove from heat, skim and pour into hot canning jars leaving 1/4 inch space per jar. Wipe jar rims and seal lids. Process for 10 minutes in a boiling water bath. Makes 6 1/2 pints of jelly.
Prickly pear cacti typically grow with flat, rounded platyclades that are armed with two kinds of spines; large, smooth, fixed spines and small, hairlike spines called glochids that easily penetrate skin and detach from the plant. Many types of prickly pears grow into dense, tangled structures.
Prickly pear species are found in abundance in the West and Southwest of the United States and throughout much of Mexico. Prickly pears are also the only types of cactus natively found to grow in the eastern United States. Opuntia are the most cold-tolerant of the lowland cacti, extending into northern Canada.
Charles Darwin was the first to note that these cacti have thigmotactic anthers: when the anthers are touched, they curl over, depositing their pollen. This movement can be seen by gently poking the anthers of an open Opuntia flower. The same trait has evolved convergently in other cacti (e.g. Lophophora).
INFORMATION ON CACTUS / CACTI:
A cactus (plural: cacti, cactuses, or cactus) is any member of the succulent plant family Cactaceae, native to the Americas. They are often used as ornamental plants, but some are also crop plants.
Cacti are distinctive and unusual plants, which are adapted to extremely arid and hot environments, showing a wide range of anatomical and physiological features which conserve water. Their stems have expanded into green succulent structures containing the chlorophyll necessary for life and growth, while the leaves have become the spines for which cacti are so well known.
Cacti come in a wide range of shapes and sizes. The tallest is Pachycereus pringlei, with a maximum recorded height of 19.2 m, and the smallest is Blossfeldia liliputiana, only about 1 cm diameter at maturity. Cactus flowers are large, and like the spines and branches arise from areoles. Many cactus species are night blooming, as they are pollinated by nocturnal insects or small animals, principally moths and bats. Cacti’s sizes range from small and round to pole-like and tall.
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As nearly every magazine I flip through recently has reminded me, the holidays are fast approaching. And of course that means it will soon be time to start baking holiday sweets! So I’d like to know what are some of your favorite things to bake or eat during the holiday?
P.S I’m so excited, just found out that this picture made it to Explore for Oct 20th. My first time!
It’s no longer a secret that Shag is the main hipster artist behind the big retro lounge revival currently hitting our culture with the force of a Polynesian typhoon. Are capri pants back in? You betcha, along with Audrey Hepburn "do’s", tiki’s, cocktails with little paper umbrellas and the Jet Set. In short, the tiki culture of Shag is where secret agents hobnob with cool chicks on scooters, where jet setting hipsters hook up with Shriners and Polynesian Icons, lounging on Jetsons furniture, sipping a never-ending cascade of tropical drinks and martinis. British slang-a-go-go is definitely the nomenclature of the day.
So, who is this secret agent man behind this hip revival? It’s Josh Agle, of course. Take the last two letters of his first name and combine with the first two letters of his last name and you’ve got the recipe for Shag.
He’s everywhere it would seem: books, purses, clothing, decals, stools, lamps, posters, magazines, organizers, Hollywood Squares (Whoopie Goldberg, an admirer and client regularly displays his Cat Paintings in her square). Shag has also been in negotiation with Universal about an animated series, "Spy Lounge".
Shag recalls going to drive-in movies and how the suave super agents, gadgets, fast sports cars and underground lairs of the James Bond films really appealed to him. He wanted to live that life and he does through his art.
Raised in a strict Mormon family, Shag spent his formative years bouncing around California, Hawaii and Utah. He credits his Mormon high school in Utah with instilling in him a strong work ethic because, he says, he spent sixty hours a week doing school work. Today, even though he’s married – with a young daughter, Shag still finds time to paint almost seven days a week.
After leaving Cal State Long Beach where he had studied to be an accountant (his father and his twin brother are both accountants), he began his career as a commercial artist doing various illustrations for magazines and record covers. In 1989 he became the art director for the punk label Doctor Dream. Later, he helped to start his own label, Mai Tai Records which distributed old ‘60s surf music, "B" movie soundtracks and the kind of lounge friendly exotica that you could find in those old 007 movies. The label, like Doctor Dream, was eventually swallowed up by Polygram Records.
As his commercial art became more and more popular, people began clamoring for originals. Finally in 1995 he gave in to popular demand and began painting unique pieces. Wanting his originals to remain "one of a kind", Shag hesitated reproducing his paintings as serigraphs and lithographs, but of course, eventually he did and today his work is reproduced by a number of respected publishers.
Josh augmented his work as an artist with playing in various bands, going as far back as the mid-eighties with the garage band The Swamp Zombies. However, one casualty of Shag’s success is that he had to abandon any hope of being a rock star. He opted out of his surf band, The Tiki Tones and the Huntington Cads disbanded as well a few years ago.
These days, demand for Shag originals seems to out distance supply. La Luz de Jesus Gallery says they have a waiting list fifty people long waiting to plunk down some serious dosh for one of his paintings. He has sold out shows (many almost before the doors open) all over in places as diverse as Spain and Germany and has had one-man exhibitions in such prominent galleries as Outre Gallery in Melbourne, La Luz de Jesus in Hollywood and BGH Gallery in Santa Monica.
A major retrospective of his work entitled "Sophisticated Misfits" was shown at the Brea Museum in Orange County this year as well as a solo show in Tokyo, Japan.
Commercially, Shag’s illustrations have appeared in such media as Time, Entertainment Weekly and Forbes. Most recently, Shag has been spotlighted in The Los Angeles Times, USA Today, Barracuda, House Industries and Lucky Magazine (a shopping magazine brought to you by the people at Vogue).
The raw eggplant fruit can have a somewhat bitter taste, but becomes tender when cooked and develops a rich, complex flavor. Traditionally, recipes would advise the salting, rinsing and draining of the sliced fruit (known as "degorging") to soften it and to reduce the amount of fat absorbed during cooking, but mainly to remove the bitterness of the earlier cultivars. Some modern varieties – including those large, purple varieties commonly imported into western Europe – do not need this treatment. The fruit is capable of absorbing large amounts of cooking fats and sauces, allowing for very rich dishes, but the salting process will reduce the amount of oil absorbed. The fruit flesh is smooth; as in the related tomato, the numerous seeds are soft and edible along with the rest of the fruit. The thin skin is also edible, so peeling is not required.
The plant is used in cuisines from Japan to Spain. It is often stewed, as in the French ratatouille, or deep fried as in the Italian parmigiana di melanzane, the Turkish karnıyarık or Turkish and Greek musakka/moussaka, and Middle-Eastern and South Asian dishes. Eggplants can also be battered before deep-frying and served with a sauce made of tahini and tamarind. In Iranian cuisine, it can be blended with whey as kashk e-bademjan, tomatoes as mirza ghasemi or made into stew as khoresh-e-bademjan. It can be sliced and deep-fried, then served with plain yogurt, (optionally) topped with a tomato and garlic sauce, such as in the Turkish dish patlıcan kızartması (meaning: fried aubergines) or without yogurt as in patlıcan şakşuka. However, arguably the most famous Turkish eggplant dish duo is İmam bayıldı (vegetarian) and Karnıyarık (with minced meat). – Excerpt from Wikipedia
Boeuf Gras? Symbol of the fattened ox, the last meat devoured before Lenten stringency took hold. With roots in the Minotaur and Labyrinth myth.
What really drove the Lenten fast? And how did Boeuf Gras begin?
During the Middle Ages, and later, the Lenten dietary restrictions of the Roman Catholic Church demanded strict adherence to an austere menu best eaten by cloistered monks and nuns.
Imagine the secret weeping behind closed doors, as the day few people really wanted came to pass, with longful gazes at the sausages and hams hanging from smoky, wooden-beamed ceilings. Furtive licking of fingers coated with butter.
The cleaning of the larders and the tightening of the belt, the sweeping away of the physical world, turning instead to the contemplation of the world beyond the senses.
A time for thinking deeply about the soul and the vast, unknowable abyss.
The idea was to eat up all the fatty food prior to the severe restrictions of Lent. Hard as it is to believe anyone ever advocated eating fat, it happened. People devised recipes using up all the prohibited foods. In the days before refrigeration, what else could they do? And even though the weather might have been freezing in the Northern Hemisphere of the time, the temperature did not remain consistently cold enough to maintain foods like our modern freezers do. Salted and smoked foods, of course, remained in storerooms (larders**), awaiting the coming of spring and Easter.
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Here’s a super fun and fast way to make healthier potato chips without all the preservatives and sodium. It’s so easy to just slice up a potato, some sour cream and chives and pop them in the microwave. It takes about 10 minutes and is probably even cheaper than running to the store for a bag of packaged potato chips. Now you can satisfy that salty chip craving with real food instead of processed and you can make it in a matter of minutes. Try this fun snack and share it with your friends.