I have been fairly quiet on this blog, word wise, but my photos have been present. So today with WordPress’s Daily prompt being Ingredients, I thought I would say a word or two and of course have a couple of photographs. All good cooks needs ingredients and spices because that is what makes food smell and taste so very delicious. I took a photo of our pantry. Continue reading
Total Time: 35 min.
Prep Time: 5 min.
Cook Time: 30 min.
- 3 cardamom black pods
- 3 cardamon green pods
- 4 white peppercorns or black peppercorns
- 4 cloves
- 1 cinnamon stick
- 4 slices fresh ginger, quarter slices
Note: If you don’t have both kinds of cardamon available, you can use either color.
When we get up to north Beaverton, Chris and I always stop at Chang’s Mongolian Grill for lunch. This is a place where you fill your bowls with fresh protein and have the choice of beef, lamb, chicken, turkey, pork, tofu, fish. They have a couple different types of noodles you can select from. You also can chose from a variety of fresh vegetables, scallion, onions, green, pepper, bean sprouts, cabbage, celery, carrots, tomatoes and more. I can’t remember everything on the food bar. Continue reading
Chris and I went shopping yesterday so be expecting a new entrée from us soon.
Recipe from Sobha Vadlamani
Masala is a South Asian term for a spice mix. A masala can be either a combination of dried (and usually dry-roasted) spices, or a paste (such as vindaloo masala) made from a mixture of spices and other ingredients—often garlic, ginger, onions and chili paste. Masalas are used extensively in Indian cuisine to add spice and flavor. Other South Asian cuisines including Pakistani, Nepali, Bangladeshi, Burmese, and Sri Lankan regularly use spice mixes.
Here is a new logo I designed for this blog. I had some fun creating it.
A little more on my recovery story. Like I’ve said, or should have said, that my eating is very basic and simple. Partly because my stomach and digestive system was so damaged from Lymes Disease and then four years of being on strong antibiotics constantly. Just in the last couple of months, my Qigong Master said that I can eat some nuts, seeds and berries. Goji Berries and pumpkins seeds along with walnuts. Continue reading
I’d like to introduce myself real quick. I’m Chris’s wife and the photographer. I am the one who got Chris into blogging and we are having so much fun. I know a few of you already follow me on my photography blog. For the past 30 years my body has been fighting Chronic Lymes Disease and most of that time I was unaware that I had it. (If you have not read my story, click here.)
Just over a year ago now I started seeing a Qigong Master Healer and my health has stabilized and is beginning to improve on a daily basis. One of the first things my Qigong Master Healer had me do was eat two fresh ginger slices each day to help kick start my stomach. I’ll be adding more of my story throughout this blog. Continue reading