Monday, July 14, 2008

A Morning Run

O God, my God, how excellent are all your works. Sitting in your Presence I am amazed at the beauty and the absurdity. That I should be a part of Your creation leaves me humbled.

This morning a bit before 6:00 I went for a run on the grassy trails of Mt. Olivet Retreat Center just south of Minneapolis. It is so remarkable to experience the early morning arousing of the world. A raccoon shuffled past exploring the possibilities as a flock of wild turkeys ignored me. A young deer, too old to be a fawn and too young to be an adult, cautiously stepped into the shelter of some evergreens as I trip-tropped along the path. Every footstep, every breath, every creature a wonderment, a miracle, a reflection of The Presence - everything, including me. Such beauty and such absurdity.

Meghli (Lebanese Rice pudding) - المغلي


Meghli is a kind of Lebanese rice pudding prepared in special occasions especially when a baby is born. It is a tradition to serve it to guests and friends when they come to offer their congratulations. It is also served on Christmas Eve's dinner along with the Yule Log. Most people nowadays prepare it all the time not only on occasions.

Serves 7-8 (of the same size of the serving bowl shown in the photo)

Ingredients:
1 cup of rice flour
1 cup of sugar
8 cups of water
1 tbsp of ground caraway seeds
1 tbsp ground cinnamon
1 tbsp ground anis seeds

For the topping:
Raw almonds, pistachios, walnuts and coconut flakes.

In the cooking pot, add the cups of water, rice flour, whisk or stirr until desolved, then add the sugar until it desolves too. Bring to a boil, then reduce to medium heat. Add the spices: caraway, cinnamon, anis seeds. The pudding can easily stick so you can't leave it. Stirr until it thickens then transfer into the serving bowls and let it cool. Meanwhile, add water to the alomds and pistachios and let them sit until they soften (about half to an hour or so). Before serving the pudding, top it with coconut flakes, then almonds and pistachios then serve. Or you can decorate the bowls and leave them in the refrigerator.

Xiao Long Bao

14 july 2008, senin pagi,

Sepakat ma Liza buat bikin bareng sebagai proyek berdua., setelah ditolak habis ma yg lain..hehe... Wah ternyata si Liza da bikin kemarin....gw jd ketinggalan nih. Gak mo kalah gw bikin deh pagi ini.



2 Hari yg lalu uda bkin puding kaldu nya..so hari ini disempetin bikin xiao longbaonya..
Bingung juga waktu ke supermaket, ternyata ga jual kulit babi ato ceker ayam...wah jadi diakalin deh pake tulang ayam trus pake seratin...di indo bilangnya gelatin... untung masih punya persediaan seratin, sisa waktu bikin puding strawbery kemarin itu, jadi ga usa beli lagi. Biar praktis, nyoba pake kulit pangsit yang uda jadi...hasilnya lumayan kok... Daging n potongan kaldunya dimasukkin di kulitnya..lalu dibentuk deh...ini fotonya yg telah dikukus...

Setelah dikukus, husband bikin percobaan, die masukin pon tsuyu n cuka sedikit, atasnya taburin cabe bubuk, hasilnya...ternyata lbh enak lho...kaldunya lebih berasaaa.... bikin 30 biji...lenyap pas makan malem....Mei ternyata suka juga lho... Wah boleh bikin lagi nih, kata husband...hehhehe

STUFFING LETTUCE HEARTS

I'm back!

And Jackie's too:

- COGOLLOS de LECHUGA RELLENOS (STUFFING LETTUCE HEARTS) :

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Recipes:


http://guisando.org/cogollos-rellenos-de-marisco
(SPANISH)


I didn't find any recipe for this in english, sorry!


Thanks Jackie!

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