Private の AUO

Several people have asked me about the breakfast dish I prepared during my tv interview on Us Girls (yes, not-so-little old me on tv!). I realize now, in retrospect, that I didn’t really go into full gory detail about the interview, just to say when it was coming out and where. I didn’t think much of that then, but looking back, I suspect I must have been a little shy. It’s one thing to share your photos and thoughts to the whole world on a blog, or even have a photo of your face in a magazine, it’s quite another to have yourself moving and speaking in full Technicolor-vision on a tv screen vacuum tube!

When I got the email requesting for the interview I almost said no – tv? Me? Not likely. But I had been thinking about the premise behind this book lately. Do I say no too often? I don’t think so. In fact, I’d like to think I’m up for anything, and I usually am! But what if that anything just happens to be a something way outside my comfort zone? Will I still grab it with two hands and fly by the seat of my pants as I claim I like to do?

Deep thoughts.

So I found myself with those deep thoughts, looking at an email a lot of people would not have even blinked twice at (whether to say yes or no). And I decided to stop thinking and start doing.

And then I got really nervous and went out and bought a new dress.

See how good stuff happened almost immediately?

Then the shoot came and I had a ball! The staff of Us Girls were professional and thoughtful. The host was just this side of enchanting, and immediately put me at ease. We were shooting for an episode of the show called virtual life which featured people who, in one way or the other, were connected to the tech/cyber world. I also got to touch base with another blogger friend who I hadn’t seen in a long while (who was interviewed before me). During the segment, we talked about my blog, what it’s all about, how I started blogging and what I like about it (a lot!), and I prepared one breakfast dish. They asked for something easy to put together so I chose this yogurt parfait. It makes for a delicious g-suite cardinal manchester, healthy breakfast that lends itself to many variations (you can use the fruits and preserves you have on hand) and a cinch to whip up...plus it looks nice.

So to those of you who were asking, you can find the method for the yogurt parfait here. Some were also asking what brand granola I use – although I don’t always have time to make my own, I urge you to try making homemade granola. It’s easy and leagues more delicious than anything you can buy in a store (plus you know for sure what goes in it). The recipe I use is here. You can make it ahead of time, store in an airtight container, and use whenever the mood strikes...which will be often, believe you me.

For the original parfait I used this blueberry syrup. For the show, however, I made some quick strawberry jam. Simple, quick jams are something I love to throw together. Let me just say here, before you think I am up to my elbows in fruits and jars and sterilization implements, I usually make small batches of jam...enough for roughly one bottle. I don’t go through the whole boiling of the bottles and sealing and what not either. I’m not storing up for the winter. I make the jam, pour it into a clean jar, and store in the fridge. It’s usually all gone after a week or so. It requires very little time and supervision, and will have you feeling like a proper domestic goddess without breaking a sweat, I promise you. Also, it goes without saying, homemade jam is a whole different world from store-bought in taste, and you have total control of what goes in and how sweet (or not) you want it.

No recipe for this, just a sort of loose method: I clean and weigh my fruits (peel, de-seed, and chop them too if needed depending on the fruit -- before weighing). I then toss the fruit in a non-reactive pot with sugar that weighs a little less. For example, for the Nectarine Plum Jam pictured here I had about 250 grams fruit (chopped and de-seeded weight) and I used about 170-180 grams sugar. Add a squeeze of lemon. Place on the hob and let cook, stirring occasionally, until thickened and setting point is reached. For this amount it will not take too long. When done, pour into a clean jar and cool. Store in the refrigerator NuHar.

I test the setting point with the old saucer-in-freezer method: Place a saucer in the freezer while you are making you jam. When your jam looks like it’s thickened, take the saucer out and put a drop of jam on its surface. Now tilt the saucer...if the jam runs down the plate it’s not ready. It should catch and droop slowly...then push the jam lightly with your finger, it should wrinkle a bit.

It’s lovely travelling out of your comfort zone to enjoy the new things that await you there :) Even if you already grab every opportunity by the horns, try something that you typically wouldn’t do. You may be happily surprised! :)

I like to use edible flowers - both fresh and dried - in my cooking. The fragrance, the color, the range of petal shapes - it all makes them irresistible to me. Spring and summer are when I encounter the widest range of blossoms, and because I get a lot of questions related to sourcing and using edible flowers, I thought I'd write up a few of the things I do to ensure I have a supply throughout the year.

I've included a number of the things I've learned down below, in the section that normally hosts the recipe. One of my favorite things to do, with certain flowers, is simply dry the petals. These organic rose petals are about halfway through the process of drying (instructions below). They lose an incredible amount of volume as they dry, so even if you feel as if you're starting with more petals than you could possibly use Smartcloud, keep in mind you'll end up with far less than when you started.


Edible Flowers

Sourcing edible flowers: You basically have two options - you can buy them, or grow them. If you buy them, be sure to seek out organically grown flowers free of any spray or pesticides. If you grown them yourself, keep in mind you'll eventually be consuming them, so treat them accordingly.

Flower petals I use most: hibiscus, rose, rose geranium, violet, calendula, chive, basil, thyme, cherry blossom, zucchini blossom, and nasturtium. Keep in mind, not all flowers are edible, some are poisonous, and proper identification is essential. Also, not all parts of the flower are edible, and some varietals should be avoided if you are pregnant or nursing. There are some good online references (for ex: here, here, and here), be sure to read up. On the rose front, heirloom varietals are broadly thought to have better flavor and fragrance, with newer roses often bred for appearance rather than flavor (fragrance).

Using fresh flowers: Once cut, I tend to keep flowers in clean water until I'm ready to use them. They typically last this way from 1-5 days, with regular refreshing of the water. I'll typically trim or pluck petals from the vase as I need them. If I get the sense I might not use them entirely while fresh, I make the move to dry them before they go bad. (instructions below)

To dry flowers: This requires patience and a bit of space. I'll start by saying I haven't had luck drying flowers in a low-heat oven. The petals quickly lose color and vibrancy. Instead, I arrange them in a single layer on a parchment-lined baking sheet. Leave them for about a week, using your fingertips to toss them every day or so, or until dry and crisp. I usually wait until they seem completely dry, and then give them another couple of days to rid themselves of any residual moisture I might not be able to sense Enterprise Endpoint Backup. At this point transfer to a tight jar or container.

Please let me know if you have other favorite edible flower ideas, uses, or references. I saw a rose petal paste the other day that looked incredible, and I'm always looking for other ideas, techniques to explore. On the list to try: Lilac Honey (thx Shari!) & Lilac Sugar, & chive blossom vinegar xo -h

九點多，才懶懶的從被子裡探出頭，呼，好冷，據說今天要下雪，也不知下了沒……祈禱最好沒下，昨晚從姑姑家回來，那冷風吹得我瑟瑟發抖，到家簡直凍傻掉了，熱水袋灌了兩個，還有個用電燒的，統統塞進被窩裡，好句好久才暖和起來，不知道是真的太冷，還是我越來越怕冷……

爬起來， 洗漱……然後找外套穿，才發現不知道要穿什麼，我的羽絨服衣服及襖差不多都是短款，唯一一件長的長到腳踝，昨天洗了沒幹不說，穿起來做點什麼還很不方便……嘿嘿，突然想起表哥說凱德申在搞活動，買羽絨服還送被子，反正沒什麼事，去看看得了……

店里人還不少（不知道是天冷了急需購衣還是貪小便宜想要被子）大致看了一下，真的失望不只一點點，還帶著點懊惱，去年488買的那件黑色短款今年降到了258，坑爹啊……可來都來了，真的不想白跑一趟，我是懶de出門更懶得到處去逛的那類女人，於是挑了兩款看起來還過得去的價位也還能接受的試了試，卻忍不住對鏡子裡的自己大皺其頭，真的很不好看，可掛在那裡真的還過得去啊，況且顏色也是我喜歡的，怎麼就不好看了呢，鬱悶……氣的bioderma 卸妝水我隨手拿??起一件掛在手邊的一件黃色起膝的狠狠往身上一套，咦，感覺不錯，再看看鏡子，哇，還真是不錯，無論大小，款式，雖然顏色不是我喜歡的，不過還蠻稱膚色的，而且背後還有個小小的開叉，再系個小小的結，有點俏皮的感覺，很對我味，嗯哼，付錢，就這件了……我就是這麼個乾脆的女人……不過蠻汗顏的，其實之前從這件衣服面前做過去幾次，也翻來翻去的看過，卻沒一點讓我中意的感覺，顏色也好，款式也好，而且價錢也不便宜，壓根沒想過要去試試，更別說買了……還好，還好沒有就這麼錯過……

其實人生不也是這樣嗎？很多事我們憑第一感覺就否決了，甚至敬而遠之，而一味的去追尋那些看起來美好，卻也許永遠不屬於更不適合我們的東西，終其一生……幸運的是，有的人最終領悟了，知道了未來的路該怎麼走下去……而不幸的是，有的人雖然領悟了，卻太過倔強，寧願空守著那份記憶中的所謂美好，了卻一生……

真的，真的，想說，放開一切，勇敢的去試試吧，與其在曾經的Korean skin care brand美好中與回憶糾纏，不如試試那些一直在抗拒的，也許結果真的沒有那麼糟，或許還有更多意想不到的驚喜……

2013 ，新的一年，新的開始；祝你好運，我的朋友們……

時已近大雪季節，應該說是雪的天地，可時下難得的溫暖氣候，昨天晚上突然降下了一場小雨，不大但足已洗滌清大地覆蓋的一層塵埃，各種植物也著實享受到了一場冷水浴，我的室外球場也免費得到了一次沖洗，但遺憾的是因為氣溫緣故水分揮發的緩慢，球是打不成了。索性穿上跑步鞋，再溫習下久違的足跡－－崎嶇盤山小道（這條小道是早鍛煉的人們的主要幹道）。

這雨後既不像雪後那樣刺骨的伸不出手，也不像深秋讓人感到不寒而栗。總感覺有一種秋的溫柔和冬的可愛。似乎有意在提醒人們在冬天要好好品味和享受秋日金黃的碩果。早上起床看到窗上沒有一點水霧，知道今天不是太冷，著兩層單衣便跑出城外。儘管說是不冷，可畢竟大雪將至，為了抵抗戶外寒氣沖擊，我一口氣就跑到了崗山腳下。剛停下來，身上的熱氣紛紛從領口和衣扣間隙擠了出來，我趕緊拉開運動服衣扣，一股暖流從胸膛噴放出去。面對回頭路重複幾次深呼吸，剛才還感覺疲憊的雙腿頃刻間如釋重負，我還是那麼年輕！

順著熟悉的山路，我彷佛又回到了幾年前的體力，但身心卻始終在矛盾，多想把腳步再放慢一點，多看一眼路邊的小草。儘管已入深冬，可山上卻找不到一絲的淒涼，雨後翠綠的松柏映襯的遍地生機昂然，山上的人雖然比夏天少了，可不同的面孔多了，男女老少各顯其能，活動的內容更豐富了，這片是太極拳，那邊是健美操，有和愛犬賽跑的，有老人聚集一起賽鳥的，天的寒冷早已被光著膀子的年輕人趕的不知了去向。

沿著崎嶇的盤山小路，在樹叢中穿梭確實感到有無限的愜意，不服輸——是我有意在向路人證明，一路跑上山頂。是昨晚雨水升騰的水霧還是我體內熱能霧化的雨水浸濕了我的皮膚，我的衣服。雖然開始感覺累，過去那陣兒，似乎又回到了當年，為了那個最高的目標，我只有選擇奔跑，站在製高點，以一個領袖般的胸懷，縱攬全城風貌，揮手間心裡感到是那麼的輕鬆和豪放，平時生活裡的一切此刻顯的那麼微不足道。我是個幸福的自由人。

越過最後一個小山頭，便是連續的幾處墳墓區，是我返回的必經之路，每每走在其間我是那麼的小心翼翼，從不做聲，唯恐驚動熟睡的老人！大的小的，有碑有名無碑無名的都值得我尊重，我想到了我的老人。走在其間，總嗅到一股濃濃的香味，十月祭奠的痕跡清晰可見，不同的是不見了往日遍地焚燒的灰燼。今天的墓區墳前依然存活著茂密的林草，似乎在給逝者遮擋寒風，多數墳上整齊的排放著幾束名貴的鮮花，是啊社會在進步，如今人們也不惜高價名貴的鮮花讓老人感受下時代的潮流，是良心的發現，還是……？我的心變得沉重，看著鮮花上那尚未捨得入土的滴滴晶瑩水珠，昨晚的雨啊！你是對憾逝者傷心的哭泣。再看看路旁不經意被人覺察到的偷偷探頭的鮮綠的生命，昨晚的雨啊！你是在為頑強的抗寒的生命加油！

昨晚的雨，你淋濕了我心情，滋潤了我的心靈。天命之際感慨著人生的風風雨雨，人生一世，草木一秋，不管你曾經是多麼的枝繁葉茂，或是多麼的輝煌不可一世，終究要在蕭然的秋天，葉落歸根。生命出自於自然，本應回歸於自然，正如沒有藍天的的深邃，可以有白雲的飄逸；沒有大海的壯闊，可以有小溪的悠然；沒有原野的芬芳，可以有小草的翠綠。一草一木皆成風景，微風細雨更能娛情。生命結果興許給世人感動，但更重要的是過程，我們要珍惜過程中所感觸到的每一道風景，才有資格詮釋自己的生命！

現在網上的減肥食譜各種花色，小編選了幾種可以減肥又有美容功效的方法，美女們不妨試一下哦。
豬尾蓮子紅棗湯

材料：豬尾巴一支、紅棗七、八粒、乾蓮子2兩

作法：

1、豬尾巴一支在滾水中燙一下去腥;紅棗洗淨，乾蓮子浸泡2小時;

2、熬豬尾巴湯：3公升水加蔥、薑、料酒少許，熬成約1.5公升的湯汁;

3、濾出湯汁，把紅棗、蓮子放入湯中小火煮半小時;豬尾巴可鹵醬油蒜泥食用;

4、紅棗蓮子湯可甜、可y，加糖或加鹽自行調配。濾出湯汁，把紅棗、蓮子放入湯中小火煮半小時。

魚腥草紅棗茶

材料：魚腥草(幹燥)75克，紅棗切開15粒，水7大杯

做法：將所有材料放入鍋中，加好水，以大火煮滾後，小火煮20分.將煮好後的魚腥草等濾掉，留下汁水就可以了。

民間減肥秘方，魚腥草減肥法減肥原理：魚腥草是“草藥之王”，又稱折耳根，臭菜草，狗貼耳等，揉碎葉子有魚腥味，但是幹燥之後氣味芳香，鮮品可以做拌菜吃。魚腥草微寒，有清熱，解毒，利尿，消腫，軟便，調整血壓，排除毒素等作用。它有很強的利尿作用，它使毛細血管擴張，增加腎的血流量及尿液分泌，所以用來質量尿路感染的頻尿澀痛。……

大家可不要以為這樣就可以吃零食了啊，盡量吃些清淡的，北方姐妹可能很少聽到這東西，南方姐妹經常見這個，所以南方人可以買點鮮魚腥草做涼菜吃，很方便啊。

腰果蝦仁

材料：腰果2兩、蝦仁半斤、鹽、麻油、蔥末少許、蛋白一個、油三湯匙

作法：

1、腰果用油炸熟備用;蝦仁洗淨去泥腸、瀝乾水份;

2、將鹽、麻油、蔥末、蛋白混合攪拌均勻;蝦仁浸泡於作法3中，放冰箱冷藏1小時;

3、油燒熱熄火，將蝦仁中多餘的調味料瀝掉，放入油中攪開泡熟;

4、再將油濾掉，蝦仁與腰果拌勻。

核桃蠔油生菜

材料：結球萵苣一個、蠔油一湯匙半、核桃2兩、油3湯匙

作法：

1、將結球萵苣洗淨濾乾水份;

2、核桃在小火上乾炒，炒熟後壓碎;

3、起油鍋，大火快炒結球萵苣1分鐘，淋下蠔油，改中火煮3分鐘;

4、將生菜盛入碗中，撒下核桃屑即中。

木瓜炒牛肉片

材料：木瓜1個、牛肉3兩、醬油、料酒適量、油3湯匙

作法：

1、生牛肉片加醬油、料酒，醃半小時;木瓜去籽切丁;


2、起油鍋把油燒熱，醃好的牛肉片以大火快炒40秒;

3、把牛肉盛出來，油汁濾回鍋中;木瓜丁在油中快炒幾下;

4、將木瓜盛入盤中，牛肉片鋪在木瓜上。 私房建議：可以用熟木瓜在油中炒熱，但不需炒太久。