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Old 12-08-2012, 02:48 PM   #1096
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Originally Posted by kimmar067 View Post
....well, there's that too....some people eat their 'main' meal at home and just bring munchies or desserts....
Don't you consider wine to be a 'main' meal?
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Old 12-08-2012, 02:50 PM   #1097
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Don't you consider wine to be a 'main' meal?
...only if bacon is involved...
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Old 12-08-2012, 02:52 PM   #1098
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There's always bacon involved!
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Old 12-08-2012, 07:06 PM   #1099
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We had Thai red curry tonight that I had made on a Thai cooking course today..it was the nicest red curry I've ever had (but I don't really like red curry, green is my one of choice) DH2B said it tasted delicious (he does do red) and would give all the restaurants we have eaten at a run for their money! We also had Thai spring rolls I'd made that were lovely & Tom yum goong soup that was horrific...tasted of pure salt & I didn't even add any as I knew the fish stock would make it salty enough...I won't be recreating that dish again, it was truly awful! We would have also have had Thai fish cakes but I left them in the fridge at the cooking academy...I'd eaten some for elevenses, so knew they were yummy!
I'll make them again on Tuesday along with a green curry as the chef gave me the recipe!
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Old 12-08-2012, 08:41 PM   #1100
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That sounds like an interesting evening Kim.

We're having Tater Tots, I'm having frozen breaded shrimp and Fran is having a Salami Sandwich. I've been nursing a sinus problem for the past couple days and last night it moved into my chest. I've been feeling icky all day and this is the first time today I've felt like eating. Chicken Soup for lunch, blech!

zokaluse - you mentioned elevensies....is that a real meal in the UK? I just thought the Hobbits had elevensies and second breakfast!
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Old 12-08-2012, 10:16 PM   #1101
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Quote:
Originally Posted by zokaluse View Post
We had Thai red curry tonight that I had made on a Thai cooking course today..it was the nicest red curry I've ever had (but I don't really like red curry, green is my one of choice) DH2B said it tasted delicious (he does do red) and would give all the restaurants we have eaten at a run for their money! We also had Thai spring rolls I'd made that were lovely & Tom yum goong soup that was horrific...tasted of pure salt & I didn't even add any as I knew the fish stock would make it salty enough...I won't be recreating that dish again, it was truly awful! We would have also have had Thai fish cakes but I left them in the fridge at the cooking academy...I'd eaten some for elevenses, so knew they were yummy!
I'll make them again on Tuesday along with a green curry as the chef gave me the recipe!

And I hope you'll be sharing that recipe....
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Old 12-08-2012, 10:17 PM   #1102
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WFDT?


I'm frying some special fried rice.....shrimp, salted fish, egg and vegies.
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Old 12-09-2012, 03:32 AM   #1103
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Special Fried Rice



My starting ingredients:








  • Rice, 2 cups – cooked
  • Carrots, 3 medium sized – diced
  • String beans, a generous handful – diced
  • Chinese cabbage, about 8 leaves – sliced, keeping the stems separate from the leafy part
  • Eggs, 2 medium (or 3 small) sized
  • Salted Fish, about 150 g – diced
  • Cooked Shrimp, about 250 g
  • Soya sauce, 2 parts
  • Oyster sauce, 1 part
  • Kecap Manis, 1 part
  • Water, 1 part
  • Oil, 1 – 2 tablespoons
  • Sesame Oil, about 8 drops
  • Garlic and ginger, about 1 teaspoon of each
  • Salt and Pepper to taste



The salted fish? It is optional and it is an acquired taste; but it does add that unctuous morish taste to the dish. I do remove the skin and bones for this dish.






Mix the soya, oyster, kecap manis and water first. For this serving size, I think I ended up with about ½ cup liquid. It really is an unprecise science!


Cook the eggs in a moderately hot wok, like you would for scrambled eggs, in a little oil. Remove from the wok when still slightly runny. I normally just place it on top of the cooked rice.






I used the minced garlic and ginger in my fridge for this meal. I know I should use fresh minced G&G; but I was feeling lazy and in no mood to have garlic smelling fingers for a couple of days.

Heat more oil to the wok and the sesame oil. Add the garlic, ginger and salted fish to the wok. Toss for 1 – 2 minutes.






Add the diced carrots and toss for a couple more minutes.






Add the green beans and toss for another minute…..






….before adding the cabbage stems. Toss for another minute.





Add the cooked shrimp and quickly toss together.






Add the cooked rice and the egg to the wok.






Season with salt and pepper and then pour the sauce over the rice.






Mix all ingredients together until the sauce is evenly coating the rice…





….and then add the leafy part of the cabbage. Mix the cabbage in.





Cover the wok and allow to cook on a low heat for 2 – 3 minutes.



There should be enough liquid at this stage to ‘hot steam’ the rice. If you start to hear the rice in the wok sizzling, uncover the wok and toss quickly so that the rice does not burn at the bottom. I don’t add any additional water to my rice at this stage. I cook the rice until I can hear the rice start to sizzle in the wok. It should take about 2 or 3 minutes to hot steam the rice and evaporate the additional liquid. If not, uncover the wok, turn the heat up a little and toss until the rice starts to sizzle at the bottom (but not stick).






My special fried rice.






And my dinner!










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Old 12-09-2012, 09:24 AM   #1104
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PIO - dinner looks awesome....

Dinner last night was Lebanese and it was amazing, and I have no pictures.
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Old 12-09-2012, 10:15 AM   #1105
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Hey, all! I'm still around. I've been really busy with our church's Christmas program. I will, hopefully, be back more regular this week. Our last performance is tonight.

Dinner today is pizza from our local Greek restaurant. Mmmm!

Have a great day everyone!
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Old 12-09-2012, 11:10 AM   #1106
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Hi folks! We have our Christmas program today and then a pot luck party. I've been so scattered this week, we're just going to buy the stuff for our offerings at the potluck.
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Old 12-09-2012, 09:10 PM   #1107
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.....this looks so super dee-LISH!
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Old 12-10-2012, 12:29 AM   #1108
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Thanks Kimmar.

Lindsay - nice to see you! Do you have any recordings of your latest performances? I'd love to see it, if they are up on Youtube or something.


Alison - Pot luck sounds great!



So, I'm down to the last two gifts to buy and wrap for Christmas. I think I have a plan for these two kids; but I have yet to find something that suits the plan. *sigh* Don't make me go out to the shops again!!!

WFDT? We've decided to take-out. Sushi and Okonomiyaki will be on the take-away menu.

Have a great day all.
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Old 12-10-2012, 12:41 AM   #1109
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Originally Posted by kimmar067 View Post



.....this looks so super dee-LISH!
I can't wait to come and visit at your house! Since you don't have a Disneyland that we are going to commando at, hopefully, you will cook something yummy! I would have cooked for you if I didn't know we would be burning the candle at both ends the next day! Mebbe next year while in Orlando we can do a whole big pot luck. That is, if it still happens, and everything is cool. I'm thinking it will be, but can't be sure. Rest assured y'alls stuff is cool regardless.

I hope we can do some time outs with good food, cause you sure make some! I know you folks like the park time, but I would love some PIO food time too!
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Old 12-10-2012, 04:57 AM   #1110
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It's OVER!!!!!!!!!!!!!!!!!!!!!!!! YAY!!! Don't get me wrong. I love to sing and I love our church, but I am exhausted!

Today I am making Italian mini meatloaves, roasted broccoli, and brown rice.

Oh, by the way, I put together before and afters so you can see my weight loss better. I know I posted these earlier but these are side by side so you can see better.

Before is Christmas last year. The after is 2 weeks ago in my car (lol).


Before is March of this year. The after is from our Disney trip just a few weeks ago. This one REALLY shows you how much weight I've lost.


Please pardon the hair in the second picture. I desperately needed a haircut, lol. I wanted the length there so I could put it into a ponytail/bun quicker and easier. My hair is layered (you can't really tell in that shot) and I need the extra length so there aren't flyaways everywhere.

Sorry to ramble about losing weight, but gals, I'm really proud of myself. I have been a compulsive overeater (read-PIG) for years and I finally have control of my life. How I look aside, I am positively thrilled to be out of women's sized clothing.

I will get some pics and video of the choir ASAP. Thanks so much for asking! And again, apologies for not being around. I've got to catch up on a few pages of what I've missed and get the index updated, but I'll get there!!!
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