Who you are


In my father's case, dementia was an exacerbation of his personality. He couldn't remember things he never did remember, was obsessive but always had been, asked the same questions many times but was always soothed by repetition. I read a NYT article about analysis done on Reagan's speeches to determine when his dementia began. I wonder if behind a fragile layer of social grace we are born demented. I wonder if it's part of our composition instead of something that arrives. Maybe it's incurable because you can't cure who you are.

El Torneo se va calentando de a poco

El Fútbol Amateur vivió este Sábado, en una tarde que comenzó a pleno sol y terminó con un cielo cubierto, su segunda jornada, en Menores 100% Deportivo cayó ante Olara Lubricentro por 3 a 1,  PK2 le ganó ajustadamente a Sociedad Cosmopolita por 2 a 1, Los Furlanes que habían ilusionado en la 1º Fecha con su victoria, esta vez encontraron un duro rival, el Centro Vecinal Noroeste el único puntero lo goleó por 4 a 1, Escapes San Cayetano y Lerin Performance igualaron 1 a 1 y Panadería La Flor que parece haberse despertado le ganó a Gomería Braian por 2 a 0 y lo condenó al último lugar en la Tabla de Posiciones.

En Mayores, Grosso Vacanze sigue goleando, este Sábado fue el verdugo de Mecánica Delgado al que le ganó 4 a 1, Panadería Delicias, en un partido accidentado donde hubo 4 expulsados, le ganó agónicamente 2 a 1 a Kiosco El Tincho, Fermat le ganó 2 a 1 al Super Gioino y Los Buluk´s perdieron 2 a 1 ante Kiosco Nancy.


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Not doing


    I've lately been marveling at the things that are resolved by non-action, like the document I was struggling with that got sorted out while I slept.
    If you have been pushing really hard, experiment with not and see what happens.

Don't look



    1,000 times I've heard my yoga teacher say "don't look at what your neighbors are doing".
    Anyway, one of my yoga buddies has made such progress over the past year that I started feeling frustrated at my inability to advance at his pace.
    On Sunday, side by side on shoulder stand, I mentioned we were in a pose considered to be rejuvenating.
    "So?" he asks. "I just turned 26".

Heaven



Sometimes I walk around in Whole Foods and wonder what I ever did to be dropped into such an abundant, colorful heaven.

A good reminder


The beating of your heart is a good reminder that the most wonderful things you take care of are related more to your existence than your intervention.

Thai Fried Rice & Sichuan Shrimp

Fried Rice:
Fried Rice & Sichuan Shrimp 2
Ingredients(Serves: 5 - 6):
Jasmine Rice                 --   4 Cups cooked, cooled
Red Onions                     --   1 large, thinly sliced
Green Chillies                --   3 - 4, slit
Thai Red Curry Paste --   2 - 3 tbsp (I use Thai Kitchen brand)
Garlic                                --   3 - 4 cloves, crushed
Mixed Vegetables        --   1 cup, chopped
Eggs                                   --   2
Soy Sauce                        --   1 tsp
Thai Fish Sauce             --   1 tbsp
Black Pepper                  --   1 tsp
Green Onions                 --   1 cup, chopped
Oil                                       --   3 tbsp
Salt                                     --   if required, after adding the paste and sauces.
Preparation:
Cook the rice as per the instructions on the packet. Preferably, plan a day ahead and cook it a day before and refrigerate. If not, make sure you use cool rice.
Heat oil in a wok over medium heat and fry the onions and chillies until soft. Add the the red curry paste and fry until the oil separates from the mixture. Add the crushed garlic and the mixed vegetables and fry on medium high until the veggies are crisp and almost cooked.
Beat the eggs with a pinch of salt, ½ tsp black pepper and soy sauce.
Push the veggies to the side and pour the eggs to the center of the wok. Scramble the eggs until they are set. Optionally you can scramble the eggs in another pan and add.
Fried Rice & Sichuan Shrimp 6               Fried Rice & Sichuan Shrimp 7
Add rice and mix thoroughly until coated with the mixture and is well heated.
Sprinkle pepper and the sauces and mix / toss lightly if you are an expert. Remove from heat.
Fried Rice & Sichuan Shrimp 8
Add the chopped onions and give a quick mix. Save some for garnishing.
Serve hot.
Fried Rice & Sichuan Shrimp 4

Sichuan Shrimp:
Fried Rice & Sichuan Shrimp 3
Ingredients(Serves: 5 - 6):
Shrimp                              --   1 kg, shelled, deveined & cleaned
Tomato ketchup            --   3tbsp
Soy Sauce                         --   4 tsp
Black pepper                   --   1 tsp
White Sesame Seeds     --   2 tsp, slightly roasted and ground
Cayenne                             --   1 ½ tbsp
White vinegar                  --   2 tbsp
Green Serrano Chillies --   7
Red Serrano Chillies     --   7
Garlic                                  --   4 - 5 large cloves
Ginger                                 --   4 tbsp, finely chopped
Red onion                          --   3 cups,thinly sliced
Cornstarch                        --   2 tsp
Water                                   --   ¼ cup
Spring Onions                   --   5, thinly chopped
Salt                                        --   as required
Oil                                          --   ¼ cup
Preparation:
Marinate the shrimp with salt and pepper. Refrigerate for 15 - 20 mins.
Remove the seeds from the chillies and chop it. Slice the onions and chop the ginger and garlic.
Roast the sesame seeds until they start to change colour and grind to a fine powder.
In a bowl, mix the tomato ketchup, soy sauce, remaining black pepper, ground sesame seeds, cayenne and white vinegar.
In a wok, heat half the oil on high heat and fry the shrimp until they start to turn opaque. Remove from the pan and keep them aside.
Fried Rice & Sichuan Shrimp 5
Add the remaining oil into the same wok and let it heat up. Add the onions, chillies, ginger and garlic. Fry them until the onions turns soft.
Lower the heat to medium and then add the sauces and fried shrimp.Stir well to mix. In case you feel that the gravy is too thick to coat the shrimp completely, add ¼ cup of water before adding the shrimp.
Make a paste of corn flour and water. Add this and cook for 2  - 3 minutes.
Garnish with chopped spring onions.
Serve hot.
Fried Rice & Sichuan Shrimp 1
This dish is really hot. Adjust the number of chillies as you can tolerate.

Recipe Courtesy: partially from Food.com
                                    Rias Collection

Comenzó el Torneo Apertura 2015

Dió comienzo este Sábado con un clima agradable que acompañó durante toda la jornada, la temporada futbolística del Torneo Amateur de Fútbol en sus tres Categorías. 

En Menores, Gomería Braian cayó derrotado 2 a 1 ante Sociedad Cosmopolita, el defensor del Título y gran candidato a quedarse con el Título, Lerin Performance, dió cuenta de Panadería la Flor por 4 a 2, otro que simpre está peleando grandes cosas, Centro Vecinal Noroeste, le ganó 2 a 0 a Escapes San Cayetano, Los Furlanes en un gran debut se impusieron por la mínima diferencia a Olara Lubricentro y en el cierre, 100% Deportivo hizo lo propio con PK2 por 2 a 1.

En Mayores, la fecha comenzó con la goleada de Panadería Delicias ante Mecánica Delgado por 5 a 2, Kiosco El Tincho cayó goleado 4 a 0 ante el Super Gioino, Grosso Vacanze apabulló 6 a 3 a Kiosco Nancy y en el ocaso de la fecha, Fermat y Los Buluk´s, dos grandes candidatos a quedarse con el máximo galardón, igualaron 2 a 2.

Mientras que en Senior, Supermercado Giro, último Campeón, perdió 3 a 0 con La Gloria, la Agrupación Verde y Blanca se impuso 1 a 0 a Atilra y Carnicería Diaz e Industria Gráfica Vilosio dividieron honores en un entretenido partido que finalizó 1 a 1.

El próximo Sábado se disputará la 2º Fecha donde por ahora la única novedad es que se adelantará media hora el comienzo de cada Categoría, Menores desde las 13:00 hs., Mayores a partir de las 15:00 hs. y Senior desde las 16:00 hs.




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Proof that you can handle anything


You've managed the most momentous things - your first kiss, friendship, the creation of relationships, your role in family, conceiving your own voice - with no preparation or training. I'm not saying experience isn't critical. I'm saying your past is proof that you come equipped to handle anything.

What we don't know


My dad is in and out of consciousness and only sometimes knows who we are and my siblings and I are sitting around his bed, whispering, waiting. 
"He did have an incredible life" my sibling is saying. "It's like he lived four lives instead of one".
"That you know of" my dad replies.

Green Thermal Clover Nail Art

I've been sick for more than a week now and am actually still trying to fight off whatever this plague is, but somewhere in the midst of my haze of cold meds & Parks and Rec binge-watching, I managed to do some simple St. Patrick's Day nails.




My base is Polished by KPT Spring Around Me, a lovely green thermal that transitions from a medium minty shade to a bright, springy lime. I don't think my photos are working very well for the "warm" color, because it's a lot more yellow in real life, but I'm still really enjoying this polish. The color change is very pronounced and fun!

The clovers were added with acrylic paint and a small detail brush, and the tiny gold dots (if you can even see them!) are Priti NYC Chrysanthos.


My hand painting here is definitely not my best work, but since I was mostly delirious when I did it, I'm giving myself a pass. There are clover shapes—more or less—and they're green, so that's good enough, right?



Thanks for looking, and if you celebrate, have a fun & safe holiday!

Double Gradient Leopard Print Nail Art

I'm making an effort to force myself away from my comfort zone of stamping, so I'm turning to some tried and true nail art techniques for inspiration. Up this week: the gradient leopard print!




I know it may sound strange to call this look "tried and true," but I see (and love) variations of it on Instagram all the time, so in my mind, it's an old favorite. I went with purple for my version because, well... purple! I feel like you just can't go wrong with purple.


I started with a base of China Glaze Sweet Hook and then sponged on the gradient of Sweet Hook and China Glaze Grape Pop. Then I added irregular blobs of both colors on the opposite-colored sections of the base using a dotting tool. Finally, I add the black outlines and accents (A England Camelot) also using a dotting tool. Everything is topped with Glisten & Glow HK Girl Top Coat.


This look is relatively simple to do (though maybe a little time-consuming, if you're a slow perfectionist like me), but I really like how it turned out and enjoyed wearing it. Something about the opposing gradients is just fun to look at for my eyes, I guess!


Thanks for looking!

Chicken Curry

Chicken Curry 5

Ingredients(Serves 5 - 6):

Chicken                      --   1 kg
Onion                          --   2 large, approximately 5 - 6 cups, chopped
Ginger                         --   1½ inch
Garlic                          --   8 - 10 cloves
Green chilies            --   4 - 6
Tomato                       --   2 medium-small
Turmeric powder   --   ½ tsp
Chilly powder          --   1 tbsp
Coriander powder --   1 tbsp
Garam masala powder --   2 tsp
Black Pepper powder --   1 tsp
Mustard seeds        --   ½ tsp
Dry red chilies        --   2, broken
Curry leaves            --   1 sprig
Salt                               --   To taste
Oil                                 --   3 - 4 tbsp, preferably coconut oil

Chicken Curry 4

Preparation:

Clean and cut the chicken into medium size pieces.

Roughly chop the onions, ginger, garlic and tomatoes. In a deep pan, add 1 tbsp of oil and add the onions, ginger, garlic and green chillies. Saute until the onions are transparent. Add the tomatoes and saute until they are slightly mushy. Let it cool and grind the mixture.

Heat remaining oil in a the same pan.  Add the ground mixture  and saute until it turns brown. Add the masala powders and saute until the raw smell goes off. Add few tbsps of water in case the mixture starts to stick to the bottom at any stage.

Add the chicken pieces and salt and mix well so that the chicken is well coated with the gravy. Let it cook on a medium low flame with the lid on. Stir in-between to make sure that it doesn't stick to the bottom.

   Chicken Curry 1                    Chicken Curry 2

Once the chicken is cooked, add ½ cup hot water. Mix well and let it boil. Adjust the gravy adding more hot water if required. Check the salt and adjust accordingly. Sprinkle the pepper powder.

Heat 1 tsp coconut oil in a small pan. Splutter mustard seeds and add the red chilies and curry leaves. Pour over the prepared curry.

Chicken Curry 3

Serve with rice, chapathi or any Indian breads.

Potato Mezhukkupuratti / Stir Fry

Potato Mezhukkupuratti 3

Ingredients(Serves 4 - 5):

Potatoes                    --   3 - 4 medium size, approx 300 gms
Turmeric Powder  --   ¼ tsp
Chilly Powder          --   3 tsp
Coriander Powder --   2 tsp
Garam Masala         --   ½ tsp
Onions                        --   1 large
Mustard seeds        --   ½ tsp
Curry leaves --   few leaves
Salt --   as required
Oil --   2 - 3 tbsp, I prefer coconut oil

Potato Mezhukkupuratti

Preparation:

Skin off, clean and cut the potatoes into cubes or rectangles as required.

Add the turmeric powder, chilly powder, coriander powder, garam masala and salt along with 1/4 cup water to the potatoes. Mix well and cook in a wide pan on a low - medium flame. The water will be completely absorbed and the potatoes should be cooked well but not be mushy. Test one or two pieces for doneness. Add few tbsps of water(more water will turn it mushy) if the potatoes are not cooked.

Potato Mezhukkupuratti 1

Remove the potatoes from the pan and keep aside or you can use another wide pan to fry onions.

In the wide pan, add oil and mustard seeds. Let it splutter. Add the curry leaves and onions and saute until the onions are brown.

Add the cooked potatoes and mix well until the potatoes are covered with the onions; taking care not to break the potatoes.

Fry for 3 - 4 minutes on a low flame, to make the potatoes crispier.

Potato Mezhukkupuratti 2

Serve hot with rice and curry.

Ulli Vada / Onion Fritters

Ulli Vada 2

Ingredients(Serves 4 - 5):

Besan flour / Kadala podi --   1½ cup
Rice flour                                 --   ½ cup
Green chillies                         --   4 - 5
Red chilly Powder                --   2 - 3 tsp, adjust according to taste / tolerance
Onions                                       --   2 large
Melted ghee                            --   2 tbsp
Baking soda                             --   ¼ tsp
Curry leaves                           --   few sprigs
Salt                                              --   as required
Oil                                                --   for deep frying

Ulli Vada 4

Preparation:

Combine the flours with salt, baking soda,red chilly powder, finely chopped green chillies, curry leaves and onions.

Add the melted ghee and mix well with fingers. Combine well till u have a crumbly texture.

Add few tablespoons of water and mix well that it forms a hard batter. Make sure not to add more water. The mixture will be hard and sticky and slightly hard to separate from your fingers.

Ulli Vada 1

Heat enough oil in a deep frying pan. Drop a small piece into the oil and you should hear it sizzling as soon as you drop. Thats the test for the oil temperature.

Drop the batter into the oil to form small fritters. Hand works best, it will be hard to separate the batter with a spoon. Fry on medium flame until it turns golden brown. Flip to get the other side cooked. You can see that the sizzling almost stops when it is cooked on all sides and the fritters will be light brown in colour.

Remove it from the pan onto a plate lined with tissues to absorb the additional oil.

Ulli Vada 3

Serve hot with tea. Or you can store in air tight containers to use later.

Recipe Courtesy: Sailus Food

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