LIFE IS A JOURNEY, ARE YOU READY?

HAPPINESS 230616

TRAVELS COMING UP SOON. PRETTY MUCH THE END OF THE WEEK FOR US. A NEW SURGE OF ENERGY ON ITS WAY. BREATHING AND LIVING AGAIN, GONE WITH THE BAD PEOPLE AND ENERGY. MY SPACE, FOR REAL, SOON. EMPOWERMENT. CLOSE MY EYES AND THE PERSON I REALLY WANT TO BE WITH IS LYING IN MY PLACE.

IN PREP FOR JOURNEY TO VEG: PESCATARIAN PURPLE POTATO OAT CONGEE


Sorry about the gruesome liver-like colour in this nothing of healthy dinner. We are blogging again. And this time to record an adventure. We are going to leave our home country and stay in another for, well we are not sure yet. It will be our own apartment, own everything. No families to open the fridge and snack on your lunch or dinner, no nothing. So nothing, so awesome.

And due to that, we could actually take note of what we would eat and also control it. No stealing, no sharing, no impromptu feasts, or 'I bought you this to eat...etc.'

We are still bringing some unused staple so this easing into vegetarianism needs to be slow. We still have dried seafood for congee and soups, and stock cubes. It is going to be vegetarian for many days of a week and pescatarian for a few.

People know we seldom measure ingredients when we cook, so this is what went inside the dinner.
  • One purple potato cut into dice
  • A cup of instant oats
  • Few cloves of garlic
  • Ginger powder (didn't have fresh ginger)
  • A onion, slices. Just because we love onions
  • A stock cube
  • Dried shrimps and scallops (Don't judge, leftovers)
  • Coriander as a topping
  • Sesame oil and pepper to add
Just add everything except coriander leaves, sesame oil and pepper. Bring it to a boil and simmer. We simmered it for an hour. A lot of flavours needed to come out of those dried seafood.

APOCALYPSE POETRY : SHADOW


My shadow follows,
like a portal to the other side
where its dark and you are dreaming.

I walk, looking into my shadow,
watching over your dreams.
I sigh, touching my shadow,
as if touching you in your parallel night.

And when the moon kisses the sun,
my shadow disappears to be with you,
where your portal opens into the galaxy
I dream of you in.

APOCALYPSE POETRY : PARALLEL UNIVERSE

My parallel universe. Where are you? You are on my mind, my apocalypse. ‪#‎apocalypse‬ ‪#‎poetry‬‪ #‎ponders‬ ‪#‎apocalypsepoetry‬ 

APOCALYPSE POETRY : BUTTERFLIES

The butterflies in my stomach miss my apocalypse. ‪#‎apocalypse‬ ‪#‎poetry‬‪ #‎ponders‬ ‪#‎apocalypsepoetry‬ 

APOCALYPSE POETRY : GONE

Gone. A cruel word that leaves a memory with thorns. Like a rose with the slow anticipation of its bloom, its scent, its magnificent awakening as a symbol of passion. Its tenderness and beauty in an instance that in an instant is love lost. The rose stands alone to wilt. And what is left forsaken, a stem of thorns. Gone. #apocalypse #ponders #poetry #photography #apocalypsepoetry

DIY YOUR MARC JACOBS GOOGLY EYES WHATEVER



This is so refreshingly easy. Makes us want to just pick up that glue gun and just googly eye everything around us.

HOW WOULD YOU SAY GOODBYE TO A PERSON YOU HAD AN APOCALYPSE WITH

We found this in one of our messy folders of mails received and as ambiguous as it is, it broke our hearts.

Here it goes:

I am on the plane now and as usual, it is taking a while to take off. This is an evening flight and I cannot wait for it to take off so I can order a beer on this budget airline. Somehow, I like the transaction. I pay for how much I drink. And then I remembered how much I have not travelled. What was the last time? I remember. So jaded from work travel. I like this ruggedness all of a sudden. Was always fancy.

The plane moved and I saw the lights and I was inhaling the fresh air in the cabin as supposed to the haze outside. I cried a little knowing my family and friends are not doing the same. And then before I know it, I flighted.

And then I wished the person who was sitting next to me was you. Only that he was a fili with his family. And how I wished when I was listening to my podcast that we had this dual earphone thingy that we would smile at each other and laugh and squeeze our hands so tight. All these, I missed with a person and it wasn't  until I have spoken to u that I think I could even be remotely possible.

Maybe it isn't you. Maybe it is me. Maybe all of a sudden my heart is open after five years. I don't know but why are you in this moment then? Either go away or stay. Simple. Don't text or text in a consistent manner.

I took some pictures after takeoff and nothing was clear. I frowned. Why was this happening? And supposedly I am going away to fix something in my life  is a secret to my family. And I have left them in the fumes. I whelmed up inside. With my work laptop on my feet. With my heart heavy leaving my team behind, what do I have for myself? I wonder. What am I living for?

And I think of you. And why you? I don't even know you. But you have been on my mind. Who are you? And wake up to see if you were the one who texted. But no. Why are you occupying my mind and I yearn to see ur name appear on my phone. And the crappiest of it all. I don't even know your full name. Yes I know your last name, not your middle. And you never appear.

Please say goodbye in a nice way and then we block each other. This is a bit ridiculous. It would make a lot of difference if u were here and also without the traveling lifestyle. I tried that myself. And saw someone who had that, failed terribly. And then I met you and we know nothing of each other.


AQUARIUSES, OUR BIRTHDAYS ARE HERE SOON. HOW TRUE HAVE YOU BEEN TO YOURSELVES?

COOKING ISRAEL COUSCOUS FOR THE FIRST TIME


I cooked Israeli Couscous today for the first time. I have ordered it and it is just sitting in the dry pantry for a while now. I sat on cooking this couscous because it is carbs anyhow. I thought I would stay with the quinoa for a while. Except that I have the frequent craving for noodles. I try to go for buckwheat if I cook for myself. I cannot really help it if I am eating out.

So Israeli Couscous, I like it. It is in a fun round shape and it is chewy like barley. Apart from the carbs, it is high in selenium which is good for anti-aging properties.

The Bob's brand asked for 1 cup of Israeli Couscous to 1 1/4cups of water. I find this too wet for my liking. This is what i would try next time.
  • A teaspoon of olive oil
  • 1 cup couscous
  • 1 cup water
  1. Heat the oil in a non stick pan. 
  2. Pour in the couscous and lightly toast it. It needs to be slightly brown in colour.
  3. Pour in room temperature water, leaving it at low fire. Cover and simmer until water is absorb. Let is steam until cooked through.
I continued to 'stir fry' it with the other already sauteed ingredients, almost to make the couscous a bit dryer than what 1 1/4 cups of water did to it. This is what else I added to it.
  • caramelised red onion
  • carrots diced and cooked with onions
  • broccoli stem diced and cooked with onions
  • some bird eye's chilli for heat
  • salted dried shrimps
  • roasted shiitake mushrooms
  • leftover roast chicken

SUSTAINABLE HEALTHY FRUGAL EATING. PRE-COOKED MEALS, PROJECT LUNCHBOX AND ONE POT MEALS


I have been eating quite frugally. This is a little experiment I am trying just to see how easy or difficult it is to cook and pack lunch to work. Of course I have the occasional urge to eat out, just to be served, or to eat something that I cannot prepare myself. It takes a considerable amount of will power to work out this little eating project for the week but once I got into the momentum, it is not much effort at all.

I shall describe how I sustain this habit. The key is to have a good pantry, and these are my staples that I cannot do without.

DRY CABINET STAPLES

  • Cargo rice: I have opted out of white rice, only when eating out or when the family cooks it. It is nutty and chewy.
  • Couscous: This is too easy. Just hot water, stock cube, cover and fluff. I keep some of this at work in case I need it for an emergency meal or when I do not time to prepare it the night before.
  • Quinoa: I opt for this when I have already had too much carbs in the week. This is a good source of proteins that taste just like rice or couscous. It is crunchy too, so it adds a lot of fun to eating it.
  • Buckwheat noodles: Daiso (a Japanese $2 shop) sells 4 servings of this in a packet. I always pick this over cha soba which is wheat noodles with green tea because there is more fibre in buckwheat. This is good cold or boiled and then stir fried.
  • Buckwheat noodles sauce: Daiso sells this for $2 a pop and it is one of the best tasting soba sauce at this price. I use this for flavouring couscous and quinoa too.
  • Oats: Not just for breakfast and not just sweet. I use oats to make savoury chinese congee.
  • Extra Virgin Olive Oil: Good for light frying and flavouring salads. I pour some of this into the buckwheat noodles when I refrigerate it for lunchbox the next day so they do not clump together.
  • Coconut oil: This is gold. It is good for cooking and flavouring food. You can use it for desserts and savoury dishes. It makes everything so much more tasty that you do not need much else.
  • Stock cubes: Guilty. But stock cubes are not so bad. They add a lot of flavour to anything and helps to make quick soups too.
  • Herbs and spices: I cannot do without these. I am a junkie and I have almost everything. Cinnamon, cardamon, coriander seeds, fennel, cumin...etc. A few of these tossed with root vegetables and coconut oil in the oven is awesome. They are easy to flavour simple put together dishes with any of the above staples.
  • Plain flour: For the odd onion bread that I love with olive oil and turmeric. Yummy. (need yeast of course)
  • Vinegar and other dressings: Some simple dressings from Daiso again, onion and perilla dressings. Lime juice for thai inspired salads and soups.

REFRIDGERATOR STAPLES

  • Miso: This makes a quick dip for vegetables, marinate for meats, soup base and even a quick salad dressing.
  • Kimchi: This is quick for putting into a lunchbox or tossing with dry cabinet staples with you do not have vegetables. It can be added to a miso based soup too.
  • Pickles: Works the same as kimchi.
  • Tofu: I like to make scrambled tofu 'fried rice' when I get bored of dry cabinet staples. You can marinate tofu in spiced soy sauce too and have it as is, pan fried or roasted.

KITCHEN STAPLES

  • Onion and garlic: This is a no brainer. They flavour everything. Make a batch of caramelised onions for the week and you can toss it into anything, or top it onto soups. I like thinly sliced onions with my cold noodles too.
  • Sweet potatoes: I seldom have this but if I do have to have potatoes, I would pick sweet potatoes. It is just so much better for you than regular potatoes. I always like to foil wrap a few of these and pop them into the oven while roasting or baking something else.
  • Cauliflower: I am in love with this. This is so good roasted or made into a soup.
  • Broccoli: This has to be one of the most nutritious vegetable you can have.
  • Kai Lan: This is a chinese vegetable and it is a species of broccoli just like broccolinis. They are a bit bitter but tasty nonetheless. Loads of nutrition in here like broccoli.
  • Carrots: This root will keep for a while.

TIPS FOR COOKING FOR THE WEEK

  • Batch cooking: I usually roast a whole batch of vegetable like broccoli, cauliflower, carrots and whatever looks good in the market. This batch of vegetable goes into most things like couscous, quinoa, noodles or just by themselves.
  • Instant: It doesn't need to be unhealthy. Miso paste into soup with buckwheat noodles, seaweed and chilli oil is very very yummy. You can add a lot of other things like ginger and garlic to flavour the soup, and just add meat or veg to top it off. Oh yes, and if you have instant oats, how can that be unhealthy in any way?
  • Just add water: I sometimes cook more savoury oats than I need and I just heat what I need in the pot and then add whatever I have in the fridge to top it off.
I hope this will give you some ideas for healthy frugal cooking. Let us know if you have any good tips that you cannot live without.

3-INGREDIENT COOKIE. OR JUST 2-INGREDIENT IF YOU LIKE

Just a banana, some raisins and 1 cup of oats. Bake or microwave.

Leave out the raisins and you have a simple base recipe with only 2 ingredients. I would leave the raisins out and put in some spices like nutmeg and cinnamon. I have been reading other recipes and it basically boils down to this:

  • 1 cup of banana. This is about 2 bananas, not the 1 banana as mentioned in this video. 
  • 1 cup of oats. So if you only have 1 banana, it will only need 1/2 cup of oats.
  • Bake at 180°C for 15 minutes. Or as the video suggested, 1.5 minutes in the microwave.
  • I have read that you can replace the banana with pumpkin or apple sauce or apple butter. It is just a matter of experimenting.

I WOULD BE STARVING IF I WERE TO FOLLOW THIS HAND GUIDE TO PORTION CONTROL

I am tall and lanky. Which probably means that my hand is too small to measure portions for me. Also, doctors have told me my feet are too small for my proportion that is why I have weak ankles. So, what is this portion control about? If I were to follow this control, I would be banned on the catwalk in 2016. Aren't they banning over skinny people now?

Surely this is for a meal. But isn't that way too little?
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