Jealousy is simply and clearly the fear that you do not have value. Jealousy scans for evidence to prove the point - that others will be preferred and rewarded more than you. There is only one alternative - self-value. If you cannot love yourself, you will not believe that you are loved. You will always think it's a mistake or luck. Take your eyes off others and turn the scanner within. Find the seeds of your jealousy, clear the old voices and experiences. Put all the energy into building your personal and emotional security. Then you will be the one others envy, and you can remember the pain and reach out to them.
And because of what i see and feel...it's killing me!
Monday, February 18, 2008
Tuesday, February 12, 2008
California Maki Charity style
Ingredients:
sushi rice
water
salt
sugar
rice wine vinegar
sesame seeds
nori seaweed sheets
cucumber
juice
crab sticks (surimi sticks)
mangoes sliced
Arranged in separate small bowls. Put the sushi rice in a colander and rinse with water until the water runs clear. Put the sushi rice in a small pot and add the water. Season with sugar and salt, cover and bring to a boil. Reduce the heat to low and let the rice soak covered for about 20 minutes. Put the sushi rice on a plate and season with rice wine vinegar. Put the sesame seeds in a coated pan and slightly roast them without adding any oil until fragrant. Put the sesame seeds on a board and spread out evenly. Put the nori seaweed sheets one at a time in the hot pan and roast one side until fragrant. Put each seaweed sheet on a bamboo rolling mat or on a clean dish towel. Spread half of the sushi rice on the nori seaweed sheets, leaving a small part around uncovered (about 1/2 inch). Cover the rice with plastic wrap and press on slightly. Put a cutting board on top and turn over the nori seaweed sheet, carefully slide it back on the bamboo mat. The plastic wrap should be underneath the rice and nori sheet. Peel the cucumber and cut into 3 mm fine thin stripes. Peel half of a small mango, cut into small thin stripes and drizzle with freshly squeezed lemon juice. Put the cucumber stripes, mango stripes and surimi sticks (imitation crab meat) on the nori seaweed sheet (in the lower third). Tightly roll up the California maki roll using the bamboo rolling mat. In doing so carefully remove the plastic wrap. Firmly press the ends of the sushi roll. Put the California maki roll on the board with the sesame seeds and roll back and forth to cover the roll with the sesame seeds. Cut the California maki roll with a Japanese knife or a sharp kitchen knife in 6 equal pieces.
sushi rice
water
salt
sugar
rice wine vinegar
sesame seeds
nori seaweed sheets
cucumber
juice
crab sticks (surimi sticks)
mangoes sliced
Arranged in separate small bowls. Put the sushi rice in a colander and rinse with water until the water runs clear. Put the sushi rice in a small pot and add the water. Season with sugar and salt, cover and bring to a boil. Reduce the heat to low and let the rice soak covered for about 20 minutes. Put the sushi rice on a plate and season with rice wine vinegar. Put the sesame seeds in a coated pan and slightly roast them without adding any oil until fragrant. Put the sesame seeds on a board and spread out evenly. Put the nori seaweed sheets one at a time in the hot pan and roast one side until fragrant. Put each seaweed sheet on a bamboo rolling mat or on a clean dish towel. Spread half of the sushi rice on the nori seaweed sheets, leaving a small part around uncovered (about 1/2 inch). Cover the rice with plastic wrap and press on slightly. Put a cutting board on top and turn over the nori seaweed sheet, carefully slide it back on the bamboo mat. The plastic wrap should be underneath the rice and nori sheet. Peel the cucumber and cut into 3 mm fine thin stripes. Peel half of a small mango, cut into small thin stripes and drizzle with freshly squeezed lemon juice. Put the cucumber stripes, mango stripes and surimi sticks (imitation crab meat) on the nori seaweed sheet (in the lower third). Tightly roll up the California maki roll using the bamboo rolling mat. In doing so carefully remove the plastic wrap. Firmly press the ends of the sushi roll. Put the California maki roll on the board with the sesame seeds and roll back and forth to cover the roll with the sesame seeds. Cut the California maki roll with a Japanese knife or a sharp kitchen knife in 6 equal pieces.
Friday, February 08, 2008
Eggplant With Minced Pork
Eggplant and ground pork are stir-fried with chile paste paste and other seasonings in this spicy Szechuan recipe. For a vegetarian version, leave out the ground pork and increase the eggplant.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutesIngredients:
•1/4 pound ground pork
•Marinade:
•1/4 teaspoon salt
•1/4 teaspoon black pepper
•a Pinch (less than 1/2 teaspoon) cornstarch
•Sauce:
•1/4 cup chicken broth
•2 tablespoons dark soy sauce
•2 tablespoons light soy sauce
•1 teaspoon red rice vinegar, red wine vinegar, or balsamic vinegar
•1 teaspoon granulated sugar, or to taste
•2 teaspoons cornstarch
•Other
•4 Asian eggplants
•1 cloves garlic
•4 tablespoons oil for stir-frying, or as needed
•1 tablespoon bean sauce (hot bean sauce if possible)
•1/2 teaspoon chile paste with garlic, or to taste
•1 teaspoon sesame oil
Preparation:
Combine the ground pork with the salt, pepper, and cornstarch. Marinate the pork for 15 minutes.
While the pork is marinating, prepare the remaining ingredients. In a small bowl, combine the chicken broth, dark and light soy sauce, vinegar, and sugar. Whisk in the cornstarch.
Cut the eggplant into 1-inch squares. Mince the garlic.
Heat the wok over medium-high to high heat. Add 2 tablespoons of oil. When the oil is hot, add the eggplant. Stir-fry the eggplant until it is softened (about 5 minutes). Remove and drain on paper towels.
Add 2 tablespoons oil to the wok. When the oil is hot, add the garlic and bean sauce. Stir-fry until aromatic. Add the ground pork. Stir-fry until it changes color, using cooking chopsticks or a wooden spoon to separate the individual pieces.
Push the pork up to the sides of the wok. Add the sauce in the middle and bring to a boil, stirring quickly to thicken. Add the eggplant slices and the chile paste. Cook for a few more minutes and stir in the sesame oil. Serve hot
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