Friday, March 30, 2012

A Dramatic Evening

Eva!  Make the room stop spinning!
For a second, I thought, How?  then realized that Ed was really quite sick and needed some medical attention.  so i called RPA, and was lucky to be transferred to Health Direct, which is a hotline which you can call 24hrs a day to get someone with a medical degree, (real one! Not from TV) to talk you through and assess your condition.  (1800 022 222) if you ever need to call them

But the time I go through (THANKS Vodafone Grr!)   Ed was riding the porcelain bus in a very bad way, between moments of holding his head like that was all that stopped it from exploding.

The nurse decided on an ambulance, which arrived nice and quick with two really cool officers (who must be comedians as a side job)

Ed's vital signs were all good and it was declared okay to stay or if he was worried to the hospital for more tests.

Ed manned up and declared he would stay, and we all went to bed, hoping there would be a heart beat in the morning, and no vomit puddles in the corridor.

Morning came, he was still alive, and toe corridors were clean, but obviously hes still sick because he wanted to go to work!

It was a very dramatic night.  and to top it off i had some yogurt which was a bit off and had my own personal digestive issue!  so tiring.  i pray this weekend will be quiet.




Friday, March 23, 2012

Carry me banana...

Voodoo pancakes come and me wanna go home!

Dads place up in cc has a few banana trees!  Well they aren't a tree per say, but a herb! Distantly related to the ginger plant!  Wow!  Anyway Steph ans I were up  last weekend.  Dad showed us the branch, and I git Steph to cut it down. 

It was still green and very heavy!  I was quite excited.  And its been living in a plastic bag for a week.  Today I was delightfully surprised by a bounty of bananas!  I'm going to make some in a coconut brotH!  CANNOT WAIT!


Thursday, March 22, 2012

Korean Spicy Tofu and Seafood Broth


Korean Spicy Tofu and Seafood Broth called  Soondubu jjigae by the natives is a delicious spicy savoury broth that doesn't have any added sugar!
Nice for those who have to watch their intake :)

Recipe from: http://koreanfood.about.com
Author: Naomi Imatome-Yun

Ingredients:
3 Tbsp sesame oil
1/2 lb or 1 cup beef or pork (thinly sliced)
½ Tbsp garlic, finely chopped
2 Tbsp red pepper powder (kochukaru)*
2 cups anchovy stock, beef stock, or water
3 cups soft tofu**
2 Tbsp soy sauce
1 lb unshucked clams or 1 cup shucked clams, rinsed
2 scallions, sliced
Eggs (optional)

Preparation:
In a soup pot, stir-fry the beef, garlic, and kochukaru in the sesame oil for about five minutes.
Add anchovy or beef stock or water and soy sauce to the pot.
Bring to a simmer. Add soft tofu and return to simmer.
Add clams and simmer until the clams are cooked, about 10 minutes, until they shrink, or until the shells open (if using unshucked).
Add in cracked egg, sprinkle scallions and take off heat.

(Serves 4).
Authors Notes:
* This tofu stew can be made completely mild to very spicy. I've listed a medium amount in this recipe, about what I would consider to be the standard spiciness. Soft tofu stew with no spice is referred to as 'white' in Korean restaurants (for the color of the stew, not the people who eat it).
**Uncoagulated tofu is usually sold in tubes, but you can use silken tofu if you can't find the really soft stuff. Just slice it into small cubes and cook as directed.
My notes:  Ive never had beef in my broths so I would just add more seafood ^^

Tuesday, March 13, 2012

Ginger Root

about the size of a knob of ginger...

Saturday, March 03, 2012

Broad Bean

about 3cms so the size of a broad bean... lucky theres only one of them :)

Friday, March 02, 2012

Passing Conversations

D:  I had a friend once that spoke fluent cantonese and mandarin...
E: Oh, that's nice.
D: One night I was with him in a topless bar in Hong Kong...
E: Riiiight....