Posted July 30th, 2008
by admin
Sometimes they are pears.
At other times, sirens in a basket.
And, not so often, violins
one tunes with a stem.
Pears hold their heads up high,
they have cello-shaped waists and curvy hips.
Buddha adapted their way of sitting
in order to reside inside nothingness.
The pears are dressed in a green suit
with red pockets.
The poets among them wear
a felt fedora with a leaf.
Their single hair jumps to attention
or curves like a whip, raised against
the clayness of the bowl, the pressing of fingers,
of teeth.
The great communist painter
Pablo Picasso framed them into cubes.
With lopped heads, they resemble
their common brethren, the apples.
Their shadow is like sudden excitement,
a breathtaking leap that ends
in disenchantment:
the murmur of the stem, the echo of the leaf.
Posted in Poetry
Posted July 30th, 2008
by admin
Posted in Chicken Recipes, Recipes
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Posted in Recipes
Posted July 24th, 2008
by admin
Ingredients:
4 cups cold cooked rice
2 large eggs
1 teaspoon salt
1/2 teaspoon pepper
4 tablespoons canola, corn, or peanut oil
1/2 cup thinly sliced scallions or diced onion
1 teaspoon thick soy sauce
1 cup fresh peas, parboiled, or thawed frozen peas
1 cup diced carrots, parboiled or thawed frozen carrots
1/2 cup diced cooked ham, chicken, turkey or pork
1 cup fresh bean sprouts
Directions:
Place the rice in a large bowl and use your fingers to break up any lumps. Set aside. Beat the eggs in a separate bowl with the salt and pepper. Set aside.
Pour the oil into a wok or stir-fry pan and place the pan over medium-high heat. When the oil is hot but not smoking, add the scallions; they should sizzle. Stir for about 15 seconds. Stir the beaten eggs into the pan with a spatula and scramble until the eggs are dry and separate.
Add the rice to the eggs and mix thoroughly. Pour the soy sauce evenly over the mixture. Add the peas, carrots, ham, and bean sprouts. Stir constantly until all the ingredients are well mixed and heated through. Serve the fried rice immediately.
*Available in Asian markets. You can substitute dark soy sauce, but you will need to add more than 1 teaspoon to get the same dark color.
Fried Rice Nutritional Breakdown per serving (based on 5 servings, and substituting soy sauce for the thick soy sauce): 384 calories (kcal); 15 g Total Fat (23 percent calories from fat); 11 g Protein; 51 g Carbohydrate; 82 mg Cholesterol; 711 mg Sodium; 4g Fiber. At three servings the calorie count per serving climbs to 640, with 38 percent calories from fat, ad the sodium count jumps to 1185 mg.
Posted in Chicken Recipes, Recipes
Posted July 24th, 2008
by admin
Posted in Chicken Recipes, Recipes