It has been an eventful year. In a few days it will end, and new adventures will begin. Let's say goodbye to 2007, giving thanks to the Creator for all the wonderful blessings we have received; allow ourselves to let go of whatever it is that did not get done in 07 no matter how hard we tried -- it just means it was not meant to be.
Let's move forward into the New Year, embracing a new beginning with a positive attitude, wisdom, spirit and respect for all that is alive. Live with love and laughter -- a sense of humor is so vital to our existence, it helps give a different perspective to situations. Be sure to share lots of hugs for our children -- they need to know we care -- and with our mates, pets and friends.
To all that live on this earth, may the light always shine behind you so that you may see all that is in front of you with clarity.
Peace and Tranquility,
Now, that you have allowed me to speak from my heart, how about some Chinese food?
Let's begin with Egg Flower Soup (there are no flowers, just a name), followed by Sweet and Sour Pork with Pineapple and Peppers, served with fried rice and chicken.
Egg Flower Soup
6 cups chicken stock
4 tablespoons Chinese wine or dry sherry
2 teaspoons sesame oil
4 eggs, slightly beaten
4 scallions, chopped
Put stock in large saucepan and bring to a boil.
Add wine or sherry and sesame oil.
Season to taste with salt.
Slowly add the beaten eggs. Keep the soup boiling while adding the eggs.
Garnish with chopped scallions and serve immediately.
Fried Rice with Chicken
1 small onion
1 bamboo shoot
1/4 pound ham
1/4 pound cooked chicken
2 ounces shrimp
1/3 cup oil
1 teaspoon salt
2 cups cooked rice
1/4 cup cooked peas
3 tablespoons soy sauce
Beat eggs and cook in a fry pan without stirring. When set, remove from pan and cut into strips. Set aside.
Chop the vegetables, ham, chicken and shrimp.
Heat two tablespoons oil and the salt in a fry pan. Add the rice and sauté for about five minutes. Remove from pan and set aside.
Add the rest of the vegetables, ham, chicken and shrimp and sauté for three minutes.
Add the rice and mix well.
Add the soy sauce and the egg strips and heat thoroughly. Serve immediately.
Sweet and Sour Pork with Pineapple and Peppers
1/2 cup flour
1 teaspoon salt
5 tablespoons water
1 pound lean pork
oil for deep-frying
1-1/2 cups pineapple chunks
1 green pepper
1/2 cup vinegar
2-1/2 tablespoons brown sugar
1-1/2 tablespoons molasses
1/2 cup water
2-1/2 tablespoons cornstarch
1/2 cup water
Mix together the egg, flour, salt and enough water (about 5 tablespoons) to make a batter.
Cut the pork into bite-size pieces and dig into the batter.
Heat the oil and when hot, deep-fry the pork pieces until brown. Remove and drain on absorbent paper.
In a saucepan combine the pineapple chunks, green pepper, vinegar, sugar, molasses and about 1/2 cup water. Bring to a boil, stirring constantly.
Mix the cornstarch with 1/2 cup water and add to the sauce. Stir until it thickens then add the meat and heat thoroughly. Serve immediately.