Month: July 2011

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Poirot: Fussy and Charming All At Once

Three short mysteries for a Saturday afternoon.

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Starbucks: Good When The Going Gets Hot

That’s right, people:  when the going gets hot, the hot go shopping.  And stop for a cappucino along the way.  Because the best way to beat the heat is with more heat.  You’ve never heard that before?  You must not be from the great Indian subcontinent, then…

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Potato Noodles w/ Green Beans & Chopped Boiled Eggs

Glassy potato noodles tossed in a hot skillet with a hot sesame oil and garlic tempering.  French-style green beans and chopped boiled eggs w/ a dash of salt and pepper is all that’s needed to make this a light and fresh lunch when you serve it as soon as you make it!

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095/365/01

An impossibly beautiful impatiens.

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Why Is This World Dangerous?

The world is not dangerous because of those who do harm but because of those who look at it without doing anything.

 – Albert Einstein

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Unemployment Comp: Do Witches & Wizards Collect?

Tickets to the premier midnight showing? Check! Bright-eyed and bushy-tailed? Not really, but we’re going to check out Hermiones’!

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094/365/01

Perennials, up close.  Are they gorgeous, or are they gorgeous?!

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Thai-Style Inspired Salad, aka, Simmi's Salad: A Most Divine Experience

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So, I set out with a goal to create a thai-style salad and soon realized that I needed to first get certain tools, implements, and ingredients in order to succeed with my goal.  So, off to the local Asian Market I went, and returned with a few finds:  a mortar and pestle, a peeler that doubles as a grater, a few herb-and-spice infused oils, slices of lightly seasoned pickled mangoes, and shredded dry red chillies.

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The pictures above tell the story of the creation of what I shall shamelessly christen Simmi’s Salad.  The traditional Thai-style salad would have papaya and mango instead of the other mediocre, yet majestic veggies I’ve used.  To summarize, the main ingredients are:
  • Cucumbers
  • Tomatoes
  • Onions
  • The pickled mangoes
  • Whole garlic, ginger oil, olive oil, shredded dry red chillies, lime juice, salt
Prepare the dressing with the ingredients in that last bullet point above by adding them all into your lovley mortar and pestle (earthen mortar, wooden pestle), then add all the veggies and pound gently.  Serve as a heap onto a flat platter.  Goes best with Focaccia flatbread and a glass of red— I recommend an Argentinean Frontera, Italian Chianti or an Australian Shiraz.

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