just leave it up to karma

a very good morning~ i guess i'm feeling better. (i keep on repeating the same thing everyday) as if i'm fully recovered from all the sickness and illness. no worries, i'm doing fine. i went to the clinic again yesterday, and i've got my antibiotic, allergy, and flu medicines. Dr. Mariam was surprised to see my face again, but then, she asked me to take a break. Dr, i've got more than enough break already. thee. she sends her regards to mama, as she usually did. went to pharmacy too, to buy my cant-live-without allergy cream. and, bank. hell yeah, i'm outta of money. T__T

another funny things, when it comes to my voice. sengau ah! ahah. i called mama yesterday, and i've told her that i'm not feeling well for the 1st time since she's not around. and, as i expected, she asked me to promise her, to go to the clinic again, and I did it. and yesterday, i take a look at a several fb profile of my histories... those friends or love one who left me, etc. some of them are different, and some of them, are still the same. and... u know what i afraid the most?

what i afraid the most, of losing those i love is...

when i'm losing the old them i used to know, that,

they become some1 new, those, i called strangers.

it's hurt. even the facts is, ppl change. hurm~

thanks 4 those who are still the same. =]]

well, they're some of them regretting the past, try to apologize to me, but, i wanna apologize too. i want to apologize for being sarcastic, and sorry that i didn't reply any of ur sms, ym, or anything related to it. i did, once a year maybe, but, it's hard for me. it's hard 4 me to 4get all the shits u've done, purposely or not. but still, i will always remember u. there's no doubt bout that. still i care bout u, and mark in my mind, it's ur bday. maybe i'll wish u 'happy birthday' through SMS, and maybe i don't. ironically, i will still said, 'happy birthday' at 12am sharp. far from here. even, u can't hear it. but i did.

i've heard about karma, b4, and i don't really believe it. but then, when it hit me on my face, i just, 'yeah... this karma things is so so so true' and, I've learned my lesson. what u give, u get back. if u did the nice things, then someday god will helps u. if u did the wrong, bad things, then evil will be there for u. it simple but, it works that way. the old Malaysian folks also said - sepandai pandai tupai melompat, akhirnya jatuh ke tanah jg. whuu~ that's creepy. of course i'm afraid if the whole world knows about my, erm, evil side, those mistake and etc. but, no one perfect aite. that'y y u've to apologize when u should b4 karma comes and punished u. =P

hurm, but that's life. naaaa... karma is always right. what goes around comes around. so, hye karma! it's good that u're here, once again =]]

alicia keys - karma

Weren't you the one who said that you don't want me anymore

And how you need your space and give the keys back to your door

And how I cried and tried and tried to make you stay with me

And still you said your love was gone and that I had to leave

Now you're Talking bout a family

Now you're saying I complete your dream

Now you're sayin I'm your everything

You're confusing me

What you saying to me, don't play wit me, don't play wit me

Cause....

What goes around comes around

What goes up must come down

justin timberlake - what goes around comes around

Hey girl, is he everything you wanted in a man?
You know I gave you the world. You had me in the palm of your hand
So why your love went away? I just can't seem to understand
Thought it was me and you babe. Me and you until the end
But I guess I was wrong

Is this the way it's really going down? Is this how we say goodbye?
Should've known better when you came around. That you were gonna make me cry
It's breaking my heart to watch you run around. 'Cause I know that you're living a lie
That's okay baby 'cause in time you will find...

What goes around, goes around, goes around
Comes all the way back around

When you cheated girl. My heart bleeded girl
So it goes without saying that you left me feeling hurt
Just a classic case. A scenario
Tale as old as time. Girl you got what you deserved

And now you want somebody. To cure the lonely nights
You wish you had somebody. That could come and make it right

But girl I ain't somebody with a lot of sympathy. You'll see

(What goes around comes back around)
I thought I told ya, hey

News from Prospect Lefferts Gardens and Columbus Circle

December 8

I'm in Denver at the moment, and I'd tell you all about what's going on in the Mile High City, but it’s 4° outside right now, so I haven't been wandering the streets exploring as is my wont.

Instead I’ve been working, researching and generally learning things, some of which I’d like to share with you, dear reader:

1) Poor Prospect Lefferts Gardens! It has lost one of its only full-service restaurants. My friend Milford Prewitt reports on the closing of Fly Fish:

“When it opened, it was named Billy Sunday's Barbecue, but I pointed out to them that Billy Sunday was a kind of Rush Limbaugh evangelistic preacher back during the Depression days who was racist and used the then-new technology of radio to rant and rail against blacks and immigrants with the Bible for support. He used a tent to feed barbecue to his flock after a sermon.

"So they changed the name to Whisky Sunday and that did no better.

"Finally they got out of the barbecue biz, rebranded the whole concept into a New Orleans-style deep-fried fish and chicken shack called Fly Fish."

But alas, some issue having to do with rent meant it shut its doors for good last Thursday, and, Milford tells me, will likely lie fallow through the winter.

Enduro, next door, is still doing very well.

2) If you follow, um, news, you’ve likely heard that AOL and Time Warner are parting ways because the plan for AOL to use its distribution network to broadcast content provided by Time didn’t pan out.

But the news is not all bad for those of us in the world of food writing.

AOL is working on developing content of its own, and that includes food. They’ve brought on Cheryl Brown, quite recently of Gourmet, as food director and, from what I hear, she has brought on a bunch of the people from the former Gourmet test kitchen to do some freelance work at AOL.

That’s nice.

Mustard-Spice Rubbed Pork Tenderloin with Mustard Sauce

   

    

Roast pork tenderloin always sounds so fancy to people, but it's really a very easy and quck meal to make, even on weeknights.  Just brown the meat in a pan and roast in a hot oven until it reaches 160 degrees.  After you've prepared this a few times, the challenge then becomes to do it a little differently each time.  Mustard is a go to for lamb, and can also go onto pork.  The flavor left is not "mustardy," but does enhance the meat and help whatever herbs you apply stick.  The easy herbs are any of the herbs de provence combination, either those premixed, or thyme, rosemary, etc.  I keep an herb garden for just such purposes.  But, seeking something more, I found this recipe from Martha Stewart's The Martha Stewart Living Cookbook:  The Original Classics.  Her recipe envisions a blackberry-mustard sauce.  I did go as far as adding blackberries, but I did follow her suggestions to add coriander, cumin and ginger to the spice rub mixture.  While my proportions below are not as agressive as Martha suggests, it still came out as a very tasty mid-week meal.  I also like to brown my tenderloin before roasting, which Martha has yet to discover.  I browned the tenderloin first and then slathered it with Dijon and the spice mixture before roasting.  Feel free to reverse the order and let me know how it works.  Serves 4.

Ingredients:

1  1 1/4-pound pork tenderloin

2 tbsp Dijon mustard

1 tsp ground mustard

1 tsp coriander

1/2 tsp cumin

1 tsp salt

1/2 tsp pepper

1 tsp dried thyme
1/2 tsp ground ginger
1 tsp sugar
1 tbsp dry white wine
2 cups chicken stock
1 tbsp flour

Directions:
Preaheat the oven to 450 degrees F.  Heat the oil in a large saute pan over medium heat and brown the tenderloin on all sides.  Meanwhile combine all of the spices, salt, pepper and sugar.  Remove the tenderloin to a cutting board and brush 1 tbsp of the Dijon onto the tenderloin.  Sprinkle the spice mixture onto the tenderloin and press to make it stick.  Return the tenderloin to the pan and roast in the oven.  Cook until the pork is 160 degrees F on an instant-read thermometer, 15 minutes or longer.  Transfer the cooked tenderloin to a cutting board and cover with foil to keep warm.  Return the pan to the stove top over medium heat and add the wine, scraping the bits off the bottom of the pan to deglaze.  Reduce the wine a bit and then stir in the stock, reducing it by half, about 8 minutes.  If a thicker sauce is desired, mix the flour and 1/4 cup of water in a bowl and whisk into simmering stock.  After a couple minutes more, whisk in the mustard.  Slice pork into medalians and serve with sauce. 
      

Holiday Breakfasts and Brunches

Holidays are a great time to think about breakfasts and brunches. So nice to gather friends and family together in a more casual and informal way. Check out my September 17, 2009 blog for more breakfast and brunch ideas, including the omelet which is great with the Breakfast Cake below.

Breakfast Cake 
This quick bread needs to be baked and eaten immediately. It loses its interest if allowed to sit around for very long. You can do steps 1, 2, and 3 ahead of time. Wait to add the liquids to the dry until your guests have arrived, assuming you want a little time to chat and drink something bubbly before eating. Your house will smell just wonderful. While the cake is baking, you can make some omelets if you want.

 

2 cups flour
½ teaspoon salt
2/3 cup sugar
½ cup (1 stick) butter, cut into ½-inch squares
1 tablespoon brown sugar
½ teaspoon cinnamon
2 teaspoons baking powder
½ teaspoon ground coriander
1 egg, beaten
¾ cup milk

1. Blend the flour, sugar, and butter together with a pastry cutter, a food processor or your fingers until the mixture is crumbly.
2. Move ¾ cup of this mixture to a second bowl. It will become the topping. Add the brown sugar and cinnamon to the topping.
3. Add the baking powder and the coriander to the original mixture. Mix in well. Combine the beaten egg and the milk.
4. Stir the milk/egg mixture into the baking powder/flour mixture. Pour this batter into a buttered 8 x 8 pan. Sprinkle the cinnamon mixture over the top.
5. Bake in a 350ºF oven for 35-40 minutes or until the middle of the cake bounces back and the cake has slightly pulled away from the side of the pan.
Serve hot or warm.

Makes one 8 x 8 pan.
Adapted from my handwritten cooking notebook from Japan, 1971-73. Unknown provenance.


Crunchy Granola
Believe it or not, there was a time when the only way to eat granola was to make it yourself. Way back in the 60s, Quaker Oats was still just rolling regular or quick-cooking oats—nothing as exotic as granola. I have recently started making this again thanks to my former husband finding the original handwritten recipe and sending it to me. It is just delicious with yogurt, fresh fruit, or milk. You can also put the granola into small jars from IKEA or the hardware store, wrap them with a bow (or not) and give them for holiday presents.

Dry ingredients:
3 cups old-fashioned rolled oats
3 tablespoons sesame seeds
1 cup dried coconut, unsweetened
1 cup wheat germ
½ teaspoon salt
Add any seeds or chopped nuts you have on hand

Wet ingredients:
1 tablespoon vanilla
½ cup canola or other vegetable oil
¾ cup brown sugar (I know it’s not wet but it works best in this group)
¾ cup hot water

1. Combine the dry ingredients.
2. Combine the wet ingredients.
3. Add the wet to the dry. Mix well.
4. Spread evenly on two rimmed baking sheets.
5. Toast in a 275°F. oven for about 60-80 minutes, stirring every 20-30 minutes, until it is golden brown and crunchy enough for your taste. You might want to rotate the sheets halfway through baking. You can use convection bake if you have that setting on your oven. Regular works fine too of course.
6. Cool on sheets. Store in an air-tight tin or a large glass jar.

Found originally, I believe, in a newsletter for Albany Village, (University of California married student housing) sometime between 1966 and 1970. To the left is my handwritten copy, recently acquired.

Holiday Sweets

I’ve written before (July 11, 2009 blog) about my issues with making desserts, especially baking. While I’m over being scared, I still don’t make desserts very often. For weekday dinners, Katherine and I try to stay away from sweets—for several reasons, all with an eye toward our spreading mid-sections. I do make them whenever friends and family come to dinner, especially during the holidays. I prefer them to be small and not too sweet. My daughter-in-law-Michelle and her friend Nicole continue to instruct me on these matters.

Chocolate Pots
These little pots are so good. And so easy. Nigella calls for 70% cocoa solids but I find that percentage just too intense. You can experiment for yourself. Some folks might be nervous about putting the raw egg into the chocolate mixture. If you are, don’t make this recipe. I’ve never had a problem.

6 ounces best-quality chocolate, minimum 62% cocoa solids
½ cup plus 2 tablespoons heavy cream
1/3 cup plus 1 tablespoon whole milk
½ teaspoon vanilla
½ teaspoon allspice, optional
1 egg at room temperature, use the freshest you can find
8 ¼-cup pots, sake cups, or tiny custard cups
Roasted strawberries during strawberry season, optional
A dab of slightly sweetened whipped cream, optional

1. Crush the chocolate to crumbs in the food processor.
2. Heat the cream and milk until just about boiling. Add the vanilla and the optional allspice to the milk and pour it through the funnel over the chocolate. Let it stand for 30 seconds.
3. Process for 30 seconds. Then crack the egg down the funnel and process for 45 seconds. It’s done.
4. Pour into whatever little cups you have and refrigerate for 6 hours or overnight. Take them out about 20 minutes before you want to serve them.
Note: Don’t be tempted to use larger dishes. The chocolate is very intense and just a little is sufficient.

8 servings
Adapted from Nigella Lawson’s Nigella Bites

Apple Crumb Pie
This is such a delicious dessert. Basically it’s an Apple Crisp with a granola-like crust. A little more complicated than I usually make. But after a nice simple dinner, it is a splendid holiday treat. Plus I get to use more of my apples from the backyard tree.

Crust:
1 cup flour
¼ teaspoon salt
½ cup firmly packed brown sugar
1/3 cup rolled oats
6 tablespoons butter, melted

Filling:
6 cups peeled and sliced apples (about 7)
½ cup sugar
2 tablespoon flour
½ teaspoon ground cinnamon
½ teaspoon coriander
Zest from 1 lemon
1 tablespoon lemon juice (½ Meyer lemon)

Topping:
¾ cup flour
½ teaspoon salt
½ cup firmly packed brown sugar
¾ teaspoon ground cinnamon
6 tablespoons butter
¼ cup finely chopped candied ginger, optional
Serving options: whipped cream or ice cream

1. Take your 8½-inch spring-form pan apart. Place a large sheet of aluminum foil over the round base/bottom of the pan. Place the sides on the base over the foil and attach to the base. Fold the excess foil up around the outside of the pan. (This procedure is an attempt to prevent leakage in baking.)
2. Place the crust ingredients in a bowl and stir with a fork until completely combined. Press the mixture into the bottom of the spring-form pan. Bake for 10-15 minutes at 350°F.
3. Turn the temperature up to 375°F.
4. Place the apples, sugar, flour, cinnamon, lemon zest and juice in a large bowl and stir until the sugar is evenly distributed. Pour the apples into the crust and press down lightly to even them out and pack them down.
5. Place the topping ingredients in a bowl and mix with a fork, a pastry cutter, or your fingers until crumbly. Distribute evenly over the apples.
6. Place the pie in the oven with a baking sheet on the rack below to catch any drippings. Bake for 50-60 minutes or until the top is golden brown and the apples are soft. If the top browns too quickly, cover the pan loosely with foil and continue baking. Cool on a rack.
7. To serve, slip a knife around the sides of the pan to loosen the filling; release the sides of the springform pan. Slide the pie off the spring-form bottom and onto a serving plate leaving the foil underneath. Peel the foil from around the edges, leaving the rest hidden underneath the pie. If you find an easy way to remove all of it, let me know. When you cut the pie, leave the foil on the serving plate. Serve the pie with lightly sweetened whipped cream or ice cream.

6 servings
Adapted from Megan and Jill Carle’s Teens Cook Dessert.  This is a great cookbook for any young person you know who likes to cook.


Persimmon Bread

Finally my hachiya persimmons are soft enough for eating and baking. Slices of this persimmon bread are great with tea, as an appetizer with goat cheese, for dessert with whipped cream, or anytime you want a sweet holiday treat. These mini-loaves wrapped up with a bow make great holiday presents.














3½ cups flour
1½ teaspoons salt
2 teaspoon baking soda
1 teaspoon nutmeg
2-2½ cups sugar (I use the smaller amount)
1 cup (2 sticks) melted butter
4 eggs, lightly beaten
2/3 cup Jack Daniels or cognac
2 cups persimmon purée (about 7 medium very soft hachiya persimmons)
1 cup chopped walnuts
1 cup raisins

1. Sift flour, salt, baking soda, nutmeg, and sugar together into a bowl. Mix together the melted butter, eggs, Jack Daniels, and persimmon purée.
2. Make a well in the dry ingredients and pour in the melted butter mixture. Mix together. Fold in the nuts and raisins and mix well.
3. Pour the mixture into 6 buttered mini pans, filling ¾ full.
4. Bake at 350°F for about 45 minutes. Let cool in the pans for 15 minutes; then turn out of the pans onto a rack to finish cooling. Wrap well in plastic wrap or foil. They freeze well.

Makes 6 mini loaves, 4 small loaves, or 2-3 regular loaves.
You’ll need to increase the baking time for the bigger loaves.
Adapted from Susan Weeks, Co-President, Meals on Wheels, Sonoma, as it appeared in The Sun, December 2005

First blog award...and another giveaway win!

What can I say, I'm feeling like a very lucky girl today!

I received this (first!) blog award from the creative and lovely Rebecca of Chow and Chatter. Rebecca is a fellow Registered Dietitian who recently gave tribute to our profession, including information on how to become a dietitian. Thank you, Rebecca!

I would like to pass this award on to several blogs I love and am sure to read each day...

Andrea of Andrea's Wellness Notes

Katie of Faith Food & Fitness

Emily of HomecookedEm

Paige of Running Around Normal

Josie of Yum Yucky

You ladies are all talented and wise and make my days more fun -- I love your sites and others do, too!

 

I also received another Giveaway package yesterday...

 

KREMA!!!! AKA another "hot item" in blogland!

 Michelle of Lucky Taste Buds randomly selected me as a winner of her Krema Natural Peanut Butter Giveaway. Krema is wonderfully creamy and is a richer, nuttier taste than most other peanut butters I've tried. Yum!

Thank you, Michelle!

Dinner last night was baked chicken breast, brown rice shrimp stir fry, and baked cauliflower.

Again, husband didn't think he'd like the cauliflower (what is this week make-husband-like-veggies-he-doesn't-like-week?).

Baked Cauliflower

3 cups cauliflower florets, raw

3 Tbsp Smart Balance light, melted

3 Tbsp whole wheat bread crumbs

2 Tbsp ground flax seed

3 Tbsp grated Parmesan cheese

Spray bottom of 1 quart casserole dish with cooking spray. Toss in cauliflower and drizzle melted Smart Balance Light over florets. Sprinkle the bread crumbs and flax seed over the cauliflower. Bake at 350 F for 30-35 minutes. Remove cauliflower and top with cheese. Return casserole dish to the oven for an additional 5 minutes of bake time. For a browned topping, you can put your oven setting on broil and knock up the temperature to 410-450 F.

Enjoy!

Have a wonderful day! Our treadmill is supposed to get delivered today!! : )