A 15 Hour Vacation
Twenty days ago, My brother, his wife and I, headed up to Lake Superior. Making a day of wandering along the northern coast. I had never been up there in the winter months and was quite curious about what much of it would look like. We started by chasing waterfalls. Figuring we would go to the most northerly destination first and make our way south from there. We arrived at stop number one and proceeded to be very underwhelmed, the falls were a mass of ice without any detail, or interesting ice formations at all. Ok, that’s fine, let’s hit My favorite waterfall next! A ten minute drive and a short hike later, we arrived! But, it was also a bit of a let down… The ice was not very photogenic. Realizing that the best Ice shots were probably to be had early in the winter, as opposed to our venture near winter’s end, we wandered back towards the car. Instead of taking the trail, we walked on the river. Which turned out to be very memorable! All was well for the first half of the stroll, but then we started encountering some pretty thin sounding ice. My sister in law being pregnant and carrying five thousand dollars in camera gear myself, we departed from the river walk and scrambled back up the hill to the trail. It was pretty rad walking on water though, even if it led to much anxiousness and a bit of fear..
After that, we made our way back towards the south. Pausing for a quick view of this rock beach that I had visited with a friend last year. It is actually private property, but I was a bit suprised to see that there was no sign of humans there. Clearly, this place was actually owned by deer. Who had left plenty of tracks in the snow… There were some pretty cool frozen rock walls, held together by ice. Some spots had a four or five foot overhang. It was pretty neat, especially because of the icey build up on the southern point in this miniature bay.
Then, we stopped at Tettegouche State Park. The crown jewel of the state parks system here in Minnesota. Opting not to bother with the hike inland to the falls, we stayed along the coast and were dazzled by the ice built up around the shore line. Many pictures were taken, much time passed by and just like My previous visits to this park, I did not want to leave…
We did leave this wintery wonderland though. The pregnant one among us was getting pretty tired. So we stopped at Palisade Head, where I took a lonely walk up to the the high ground. Pausing to take a shot of the communication tower piercing through the bold sun dog above, I made it to the overlook. What a view! You can see the southern quarter of the rolling hills to the north and the endless glitter of Lake Superior to the south. It was by far the easiest hike of the day and yielded one of the most spectacular perspectives on the north shore…
Continuing south towards Duluth, we made one more stop. So I could take some pictures of the light house at Split Rock. Unlike anywhere to the north, the bay was mostly iced over. Having walked down a river of ice a few hours earlier, I started My way out to the edge of the bay, walking on the lake… There is an island a couple hundred yards out. I noticed some people were on the island and also made note of the many lines of foot prints in the thin snow all around the bay. The ice was pretty thick, so I was quite confident as I wandered towards the spot where one can take a picture with the island and light house together. About a third of the way there however, there was a cracking sound and the ice shifted under My feet. Not by much, maybe an inch and a half, but I watched a crack form, a foot or so to the side of Me that stretched all the way out to open water. Heartbeat increasing to a rapid pace, I hopped over the crack. Which was inbetween Me and solid ground and hurried off the ice.. I then snapped a couple shots of the light house and neglected to make it out to the planned location of shooting. Adrenaline flowing, I walked the path back to where My brother and his wife were waiting and we departed.
We made a pit stop in Duluth to fill our bellies. Then decided there was still time for another stop. My brother and I were both curious to see Jay Cooke state park. We had camped there a few years ago, but wanted to see what it looked like now. The reason for this curiousity is that two years ago, a damm just up stream from the park broke. Sending a gnarly torrent of flooding southward in to the park. It washed away the bridge that is the only real access to the camp sites and many miles of hiking trails. The water was super low compared to our previous visit and there was a spiffy new bridge over the river. If there were any other real differences, they were hiding under ice and snow..
With the sun sinking in the sky and home being over two hundred miles away, we hopped back in the car and made our way south toward the Twin Cities. Quite the successful day trip! We even got to enjoy a pretty lovely sunset as we cruised down the interstate, on our way home…
Final Bout
ClubFR came up with a truly great event, which promises to be the continent’s most beloved annual drift spectacle. Teams from coast to coast, north to south, gathered in a small town in rural Wisconsin. Unlike most drift events, this was a battle of teams, as opposed to individual drivers. The stage was set at My favorite track, USA International Raceway, known to most as UsaIR. A hilly, winding cart track located just outside of the town of Shawano. To those of us from the midwest drifting comunity, this place is also called the rollercoaster of love. Now, the love has been shared with a selection of crews from far beyond our region. I hope they all enjoyed it and come back for more next year!
Never have I seen enough people to be called a crowd of spectators at this track, until now. They certainly got to see what they came for. Two days of tire shredding, wall riding and relentless attempts to get right up on the door of each other, the drivers in attendance left nothing on the table. The judges for the event were three heavy hitters, though one is more a regional legend, they were a good choice of respectable drifters. They narrowed down the field to four teams and after another run from each, made the verdict. Fourth place was taken by ShaDynasty, a crew from Washington State. In My opinion, the cars driven by these guys were the most interesting collection there. Third place was handed to regional heavy weights, Risky Devil, from Chicago. Second place went to the Hot Boyz, hailing from Alberta, Canada. They were outshining just about everyone on the first day, but a concrete barrier decided to intervene and change things up. The winners of the first annual Final Bout, team drift battle? High Fade, also from the Chicago area. They were very consistent all weekend. It looked to Me like they had been practicing team driving more than anyone else. Before launching for each run, the lead car would rev it’s engine twice and wait. The last car in line would then rev it’s engine once, signalling everyone was ready and off they went. Most of the crews ended up spreading out during their runs, but High Fade stayed together every time. Some may argue otherwise, but these guys earned the win for sure!
I was not on the media roster for this event, so this is not a complete coverage kind of post. In fact I spent half of the weekend working the entry gate, so I did miss an awful lot of the action. However, for Me, there is no such thing as going on a road trip and not taking a ton of pictures. Happily, the ClubFR family are friends of mine, so they thanked Me for helping out and let Me go do My photo geek thing for a while. Phill, Maggie, Simba, Ilia and the rest of the crew, thanks a bunch for coming up with the idea for this event and making it into reality! I had a great time and I’ll see You when I see You, hopefully that will be soon.
Wandering the North Shore
My friend Ryan and I headed up to lake Superior for the weekend, on yet another one night camping excursion. Before checking in to our camp site at Tettegouche State Park, we headed farther north to check out some water falls. First we stopped at Temperance State Park and hiked the rocky trails along the river. The park is laden with age worn steps, some carved into the rock, others stacked from loose stones. The abundance of trees shed plenty of shade over the various paths and trails. The shallow depth of the soil leaves the roots of many trees visible, snaking around the rocky surface, giving a majestic feel to the already sublime surroundings. With it’s long series of short falls, carving deeper into the bedrock, the Temperance river is a beautiful place to go and spend some time. Clear skies and the bright sun did not make for great photographic conditions though.
After a couple of hours wandering the river side, we departed and stopped at a place Ryan’s friend had told him to go. Driving by it on the main road, You would never guess what was lingering just inland from the shore. Nor would You think that You would find anything particularly special once You parked in the small ten car lot. It was another small river, trickling over the rocks in a nearly deserted valley. Such is the way of this part of Minnesota. Every couple of miles is yet another river, stream, or creek, feeding into the vast lake to the south. This particular one however, is a gem among the parks up here. Somehow, it was also the least travelled of the places we went. All of the other parks and falls had tons of people buzzing around the crowded parking lots and river sides. We saw eight people on our hike up this stream. One was panning for gold in the lower part of the river, He told us it was wise to keep going up the path nearby, “so long as we didn’t mind the 158 stairs.” Unsure about what was to come, we hiked up the trail. It went up above the river pretty quickly, after only ten minutes or so, we were at least 75 feet above the valley floor. Then, after a little more hiking, we rounded a bend. The sound was unmistakable. Waterfall. Shortly after hearing it in the distance, the path split, one way went up, the other down. We chose the downward option, discovering a long meandering set of stairs. “This must be what that guy told us about.” Was the thought that passed through My head. At the end of the steps, flowed a gorgeous falls. Pouring into a calm pool, surrounded by a rocky beach and towering cliffs. We stayed for quite a while. Ryan went for a swim while I soaked My feet in the cool water and snapped a ton of pictures. This was My favorite part of the trip… We couldn’t even see the whole falls, because it made a bend or two as it went down. Nor did we hike up to the top, because we lingered so long at it’s base, we had to rush farther south to check in to our camp for the night.
Our camp site was at Tettegouche State Park. Having not planned this trip, I simply booked the lone site available on the entire north shore. I could see right away why it was the only site available on the hundreds of miles of coast. This site was ten feet from the trail down to the shore and sadly, most of the people who came up from the shore, walked right through our site, instead of the trail. So it was a high traffic home! My goals for the weekend were to shoot the full moon rising over the lake, shoot some time lapse of the stars at night and some time lapse of something, anything during the day. After mostly clear skies all day, the moon managed to hide behind clouds when it came up. Once Luna was up in the sky, the clouds moved out, but the moon was so bright, it blotted out the stars. It was no darker than an ordinary overcast day, except it was night time. I did manage to shoot a time lapsable sequence during the day, but it was spoiled by people walking by, a lot. So I managed to succeed in none of My goals for the wekend. It was a great time though!! In the end, I just want to move farther north. I’ve been saying this for half of My life time, maybe I should just act on it soon? Clear water, endless forest, massive rock formations, cliffs and rolling hills, waterfalls and an abundance of wild life. The north shore is marvellous. I will be back there as soon as possible.
Downward Spiral
About four years ago, My Brother’s Wife introduced Me to what rapidly became one of My favorite places to eat. The Uni Deli, inside the United Noodles Grocery store. In the time since, They have had a small, but reasonably consistent menu. Tonkatsu/Tonkotsu Ramen being the gem of the line-up. The afore stated bowl of deliciousness has, without question, been the single best bowl of soup in the Twin Cities for years now. I have told dozens of people to head that way, with statements such as “It’s just amazing,” “You won’t be disapointed,” or “simply the best” ringing in their ears. Nearly everyone has agreed with My assessment. My sister-in-law has sent even more people that way, as she has been shopping at the grocery store aspect of the place her whole life. This past winter, a group of us made a weekly ritual of tonkatsufying ourselves, but no longer.
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- Spicy Tonkatsu Ramen @ Uni Deli as it has been for years RATING 9/10
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- Tonkatsu Ramen @ Uni Deli as it has been for years RATING 8/10
This year, particularly the last four months, things have changed DRAMATICALLY! The Uni Deli seems to have lost focus. In early May, I went there three days in a row, taste buds anticipating the wonderful thick tonkatsu stock flowing in to My belly. However, I was thwarted each time. Monday has become experimental day, okay, that’s fine, You’ve got to test new ground. Their label for this has been “4 unique ramen varieties every monday.” Which is a lie, since one and often two of the offerings aren’t even ramen. Soba, udon and other things are fine and dandy, but don’t lie about what You’re offering! Saturdays lately have been their “Asian Grill” experimental day. Again, I’ve no isue with testing different things and seeing how customers respond, but how many days a week are You going to stop offering that which got You where You are? Keep the experimental stuff to one day a week, or less. Try once every other week!!!
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- Experimental Day Aruba Soba @ Uni Deli RATING 5/10
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- Shoyu Ramen @ Uni Deli RATING 5/10
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- Experimental Day K-Town Ramen @ Uni Deli RATING 6/10
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- Experimental Day Black Tonkatsu Ramen @ Uni Deli RATING 4/10
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- Experimental Day Red Miso Ramen @ Uni deli RATING 5/10
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- EXPERIMENTAL DAY Tan Tanmen @ Uni Deli RATING 5/10
I have gone over all My receipts from January 1st of this year, up til now. I have gone there and ordered food 37 times this year, nearly every time with friends, often their first encounter with said deli. There is only one thing I want! TONKOTSU RAMEN!!! In the realm of ranking food, it has been a consistent 9/10. There is nothing else on the menu which ranks better than 6/10, that is an honest truth.. In those 37 visits I had tonkatsu 28 times. Sometimes trying other things to remind Myself why I don’t get them more often, other times because their experimental days mean they simply do not offer the regular menu. Sadly, I can also tell You that in the same time period, I have gone there EIGHT TIMES, only to find them closing early, thus getting NOTHING AT ALL. I know sometimes there are technical difficulties, such as the record rains this year made a hole in the roof, or electrical issues preventing people from swiping their debit/credit cards. By all means, close shop and fix the roof, I won’t complain, but when the electro payment is not working, don’t close like You did. We were there as a group of six people, perfectly happy to go find an atm and pay in cash. We watched 50% of the people entering the grocery store, turn around and leave without getting anything, because they came for the Uni Deli. Clearly, somebody cares nothing for their customers, even those who drum up more business for You…
Which brings Me to another failing that the Uni Deli has undergone recently. The prices went up by $1 per bowl of soup, PLUS if You want it spicy, it is now an extra 50 cents. They use to put plenty of chili oil on top, but now that You have to pay for it, they give You half as much. On top of that, the quality of the food has gone down. I’ve had different noodles, bland tasting broth and 45 minute waits in the last couple months. I AM OKAY PAYING MORE TO KEEP THE QUALITY LEVEL WHERE IT IS, BUT PAYING MORE FOR A LESSER BOWL OF SOUP IS NOT ACCEPTABLE ! ! ! If You are going to skimp on the supplies, don’t raise the price. If You want to keep the same supply, but it’s costing You more, then raise the Price. Pick one, not both! The waiting would make sense if they didn’t have 6, 8, or more orders sitting on the counter, ready for customers, but not getting to customers. So it isn’t like the kitchen was that far behind.. More than once I have walked up and taken My food, without them calling the number on My receipt, wondering why they can’t just grab the microphone and call it out. It isn’t that hard to look at the order tickets and see which ones are the oldest and thus should be filled first is it? The lowest number is the top priority, right?
WTF, Bland Broth Having Tonkatsu Ramen, with Different Noodles Than Usual @ Uni Deli RATING 5/10
I do not like leaving negative reviews, particularly when it involves a place that I am, or in this case HAVE BEEN, a fan of, but You deserve it Uni Deli! Get Your act together and stop this two, or three day a week experimental crap! It is hurting Your reputation. I know all these hipsters have finally discovered You, but that is not a liscense to turn Your back on those who have poured thousands of dollars into Your register over the years. Keep the menu small and simple, You do not need to cater to everyone. You have a niche that until recently, only You did well. Now that You are sleeping at the wheel, others are under-cutting Your position. Now if You’ll excuse Me, I am going to have some Tonkatsu Ramen, at Fuji Ya(Someone named Michael has stepped up the game). Which is where I shall tell other people to go, unless You can stop Your madness and stick to what You’re actually good at. What a shame. .. …
~~~UPDATE~~~ 6-30-2014
I went back to the Uni Deli this past weekend. Having gone there so many times, I couldn’t actually stay away.. Unlike the last couple of times, the tonkotsu was up to par with what I’ve been use to getting from them. My brother ordered the shoyu ramen, which was a little different than in the past, but still a pretty average bowl of soup in My opinion. His wife ordered the black tonkatsu, which is on the regular menu now. It was about the same as the first time I had it there, but the times inbetween were far less flavorful. There was a distinct garlicy flavor that wasn’t so pronounced the last two times, they also salted it more, which was a good thing. Hopefully they don’t toy around with the regular tonkotsu recipe anymore!
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- Spicy Tonkotsu Ramen 9/10
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- Shoyu Ramen 5/10
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- Black Tonkotsu Ramen 6/10
Rolling In Style
Ten years ago, I discovered this frame on eBay. I wanted a full suspension set up, but had pretty much given up on finding such a frame that wasn’t stupidly heavy for My purposes. I was looking for a light weight mountain bike frame to build up for riding the city streets. This beauty weighs in at 4.55 pounds, that is the frame, shock and the black seat mount together. It just doesn’t get any better than that, unless You want a rigid frame. It was made by a company called Amp Research, formerly Amplifier, in the late 90’s. Originally, these bikes came with disk brakes, the first bike ever with disk brakes in fact. Though that made for some complications in My build. Now, there are standard mounting points for brake calipers and rotors, but since this was before standards came to being, the only ones that work are the original Amp brakes. Unfortunately Amp Research is an engineering group, that dabbles in many different types of things and at the turn of the century, they ended their decade-long run making bicycles. Needless to say, finding all the hardware, without buying another one of their bikes, whole, was not an easy task. Over the next couple years, I actually bought two more variations of them. This one aquired on auction from a police department in Michigan.
Only the frame and fork were from that auction, along with a set of the old Amp disk brakes. These black and white bikes were originally made for the New York police department, amp added the rack to their standard issue Mercedes-branded bikes and sold them to cops around the nation. I love the front fork on this bike. A second generation Amp model, which has a mere two and a half inches of travel, but they are so smooth and absurdly light. This is a B3 series frame set. Which recieved all of the rest of it’s components, less the brakes and wheels, from My old specialized rock hopper. I bought the Vuelta wheels and a set of Shimano IS Hydraulic disk brakes once I figured out an adapter to be able to mount the now standard brakes. Which was a four year hassle that eventually led Me to sell this bike in frustration. The front worked just fine, but the rear brakes were mounted in a pretty shody way. At least I doubled My money on it.
Shortly after selling that bike, I found an Amp F3 front fork, with the carbon fiber pipes, from their last(B5) frame. I proceeded to replace the Girvin Cross-Link Elite that had been on My silver B4 frame for 5 years. This was a welcome change, since the old Girvin fork was nearly twice the weight. Oddly, the carbon fork is actually heavier than the older, all aluminum one. It does have a longer range of travel, but it is not as smooth as the elder fork was either. It does match the carbon rear end of My frame and the bike is much nicer to ride than it was with the cross-link on it. I must admit though, I liked the look with that girvin fork too.
I was happy to aquire My third Amp Research bike(not pictured) because it had the v-brake clamps. If I had not worked out a way to run them, I would have had to switch to some regular wheels and run the same lack lustre rear disk brake arrangement as on the police bike above. I really did not want to take the non-disk braking, carbon composite Spin Tri-Spokes off of this bike. They just look so great and if You haven’t connected the dots, just think, Mercedes-Benz logo, only they are the wheels. Yeah, I went there… Having rode this bike for 4 years with only front brakes, clamping on the mounts for the rear end was a nice feeling. So was the feeling of being able to stop really fast, without flying over the handlebars. Six years after getting the frame, the bike had reached what should be it’s final incarnation. I wish I could have fit a larger front gear, but the angle of the lower-rear fork will not allow more than the 48 tooth that’s on it. She rides like a champ, quite fast, easy to accelerate and it has a firm ride, but takes the edge off of those massive Minnesota pot holes.
Double Pork Fried Rice
One of humanity’s most varied edibles. After a decade or more of experimenting and constantly trying different things, I have settled on a flavor arrangement closer to americanized asian restaurant versions of this classic home-style favorite. The sweet soy sauce, or alternately kecap manis, combined with rice vinegar and soy sauce is the winning formula at a great many asian restaurants here in North America. For Me, Simply add eggs, sweet peas and bacon, everything else is optional. The following recipe is my dressed up version which is very much a stand alone meal. Adding chili powder for increased depth to the rice it’s self, while also including carrots and onions, along with savory marinated pork. By cooking these things separately and mixing them together only at the end, You get a wonderful burst of the different ingredient’s flavors in every bite. Serves 4 as a main dish or 6+ as a side dish.
Supplies Needed: Large Wok or Fry Pan, Knife and Cutting Board
Ingredients:
2 cups of White Rice, steamed or boiled(slightly undercooked, or day old rice is best)
1 pound or so of Pork, Your choice of cut, chopped into half inch pieces(or smaller)
4 Eggs
One third of a pound of Bacon, sliced into pieces a quarter inch wide
3 medium sized Carrots, sliced thinly
1 large Onion, chopped as well..
Half of a bag of Frozen Sweet Peas
4 tbsp of Soy Sauce
4 tbsp of Sweet Soy Sauce or Honey, or 1+ tbsp of Sugar)
3 tbsp of Rice Vinegar
1 or 2 fresh Garlic cloves, minced
1 tsp of Chili Powder Blend
1 packet of Chinese Barbeque(Char Siu, Red Pork) Seasoning
Cooking Oil as needed
Prep and Cooking:
You will need to marinate the pork in the chinese seasoning for 30 minutes or more before cooking, over night in the fridge is best. Once it has soaked in the flavors, remove from the marinade and stir fry on high heat until fully cooked. I preffer a bit of charring on My red pork. Remove from the pan and set it aside for now. Rinse out the pan before continuing.
Over medium heat, scramble the eggs. Once cooked, remove, wipe any extra residue from the pan, then stir fry the bacon to Your liking and remove from the pan. There should be plenty of bacon grease now. You can poor off the excess, or just leave it all in. Stir fry the carrots until they start to soften, then add the onion and cook until the desired texture is reached. Remove from pan. Next, put the cooked rice into the pan, adding all of the remaining seasonings. Stir until everything is evenly mixed in, add the frozen peas and stir until they have thawed. Turn off the burner mix everything You have cooked together in the pan and serve.
Notes:
Things go much faster using a skillet and a wok at the same time. Cooking the bacon, then veggies, followed by the rice in the wok and the eggs and then meat in another pan. Mixing it all into the wok at the end.
Ramen, Lovely Ramen
United Noodles is a bit of a back alley grocery store. Specializing in foods from nearly all corners of asia, they are one of the oldest asian grocers in the Twin Cities. Within this store is another store, a small deli. Called Uni Deli, this place has an extremely short menu, but that is okay, because one of the eight things listed for You to have served hot and delicious is Tonkatsu Ramen. Oh My, I had not been there in about a year and My taste buds have been blown away again. How do I forget to keep going back for more? If You go there and do not order tonkatsu, You are missing out. Order it spicy, simply the best.
Drift Day:Midwest, Season Finale
USA International Raceway, a cart track just outside of Shawano, Wisconsin. No carts are buzzing around the track today though, Drift Day Fourty-Six has arrived. The squealing and smoking of tires, rapidly burning through layers of rubber has come again. Lots of familiar faces and the rolling hills that this particular track is draped over, always make for a good time. The day started at 30 degrees and a thick fog lingered all around.
After an hour or two, the fog had lifted, but there was still an overcasting of grey clouds keeping the sun at bay. Heading indoors to warm up a bit, I ran into more Minnesotans and We did that which We do..
In the early afternoon, the temps were into the 40’s and the sun popped out for fifteen minutes or so, allowing time for a race of those with skateboards. Around half the oval at the top of the hill and down past the pits, through a couple of turns, to the lowest point of the track. There are also a few shots of some of the guys playing about on pit lane.
There were a few hours of clear running. As anticipated however, the rain began again. Half of the drivers kept drifting for a little bit, before people packed up and headed towards their hometowns. I ate a lot of ribs this weekend, from two different places. Not to mention hash browns, fries, fried chicken, bratwurst and a bags worth of dried meats and candy. I also bowled one of My best games, took a personal low number of five hundred pictures, while standing in the clouds of many, now destroyed tires and got to see a bunch of My friends that live hundreds of miles away from Me. Thanks to the homies at ClubFR for bringing these events together, year after year…
A Treasured Heirloom
Last year, I tried growing a variety of tomato called Cherokee Purple. Sadly, last year, spring was quite late and I had a pathetic harvest of one tomato, as noted in the post on this site called ‘Love at First Spite.’ This year I tried them again. Much like the previous year, spring was late, but I got them planted about 2 weeks earlier than before. Thankfully, I have a lot more to eat this time around. Varying in size from 3 to 6 and a half inches across, they have grown in such thick clusters that I’ve had to do a large amount of thinning to prevent rot, due to over crowding. The key to these tomatoes is the taste. They are simply better than most, if not all of the other varieties available. Even the under-ripe 6 inch 1.7 pounder pictured below is tastier than any other tomato I’ve ever grown, or gotten from a grocery store. I never thought I would actually like tomatoes, but I do now… Thank goodness some plants will still give us seeds that will grow into more food.
Minnesota Midget Melons
I bought these seeds a couple of years ago, but didn’t plant them until June 15th of this year. Sewn into raised beds, the seeds sprouted and swiftly grew a couple of 4 to 5 foot branches. After about a month they started sprouting flowers and then, some lovely little fruits. This is the first to ripen and the largest of the bunch thus far. These little 5 inch musk melons are very fragrant, super juicy and just delicious. Grown in My yard a mere 2 miles from the UofM campus that spawned this strand of melon, it has made Me a very happy gardener.
Dancing Dolphin Vine
I bought this indoor friendly vine three years ago, along with My first citrus trees. It pumps out interesting orange-red flowers that do indeed roughly resemble dolphins jumping out of the water. Plentiful amounts of two and a half inch long blooms have come in waves every few months the whole time I’ve had it. At first, it was just two, four inch branches. After about a year, I re-potted the vine, proceeding to drop it and break off two-thirds of the delicate branches. Left with only one, six inch branch, I got it situated and let it grow. Then, one day I came home from work and found My lovely, quite fragile vine, top down and pot up on the floor. Presumably sliding off its perch on a stool due to vibrations from the construction crews updating the 55-100+ year old sewers and water lines along My street. Again, all but one twelve inch branch had broken off the vine. This time, I gave the broken off bits to My Mom, which she rooted in water and has now potted two of these plants, a little larger than the one I got from the nursery to start with. In the 6 months since the last tumble, a couple new sprouts are coming from the base of the mother plant, but the lone remaining arm of the vine has more than doubled its size. Pictured here is that vine, now 2 feet long and a shot of the parts that were broken off, but are now rooted and growing just fine on their own. This plant should be a mainstay in My living room for many years to come. Such a neat variety of flowers to have around the house.
TING-A-LINGS!
The greatest and simplest crunchy, chocolatey treat out there! Thank You Grandma Stennes!
Supplies Needed: Double Boiler, a very Large Bowl and a Roll of Wax Paper.
Ingredients:
Wheaties, a 1lb package of sweet chocolate chips, half a square of baker’s chocolate or dark chocolate(about half a regular Hershey bar size), and a dash of Salt.
Prep and Cooking:
Over low heat, melt the chocolate in a pot, adding the salt once it’s partially melted. You will need to stir it a lot, to keep any from sticking to the pan and burning. Put the cereal into a large bowl. Once You have an even texture to Your chocolate, pour it over the cereal and mix vigorously. Allowing the chocolate to completely cover all of the flakes. Spoon it out, dropping each spoon full onto the wax paper and let them set in a cool place. Once the chocolate has hardened, They are ready to be devoured!
These are always around during Christmas time at My Mom’s house. They are good any time though, and if using larger portions of dark chocolate, it becomes an oddly healthy delight. Try mixing in some chili pepper powder for a spicy flare to this classic recipe.
See comments for My Mom’s notes on making this.
Bacon, Spinach and Shrimp
I’ve been told, several times, that this is the best thing I have ever cooked.. . A couple of weeks ago, I had some friends over for some bbq chicken and fried rice. One of which hit Me up the next day, thanking Me for serving some “yummy stuff,” which inspired Her to want to make “some bomb @$# food, like that bacon, shrimp, spinach thing You use to do.” So here We are, one of an endless stream of recipes that I had completely forgotten. Having made something like it twice in the time since this conversation, I find Myself wondering how such a recipe could have fallen out of the regular rotation. Why am I not eating this all the time!?
This is in fact, pretty much the same flavor arrangement as ‘Manated Pork with Peas,’ which can be found by scrolling down through this blog. Less the pork and onion, adding bacon, spinach and shrimp! I told You it’s versatile! Although, many ingredient changes, also require a change in cooking method.. I must also point out, that I never measure when seasoning things. To Me, cooking something slightly different, every time You cook it, is a huge part of the joy and fun in that which We call food. Thus, all quantities listed in My recipes are guesstimations, but should provide a solid starting point.. Please do leave some commentary should You give this one a try.
Supplies Needed: A wok or large fry pan, cutting board and knife/you can get by with just a mincer, also a small sauce pan, like You would boil a single pack of ramen in…
Ingredients:
1 pound of shrimps, steamed or boiled lightly
one third of a pound of bacon, sliced or chopped however You like
a bag of spinach, at least enough to make salad for 4 people
Half a bag of frozen sugar snap peas, thawed
4 tbsp of fresh ginger root, minced
2 tbsp of garlic, minced
6 inches or so of fresh lemongrass, at least half an inch thick, cut into 2 or 3 pieces
1/4 cup of cooking sherry
1-2 tbsp of soy sauce
2-3 tbsp of ketcup(optional, but it adds a lot)
1 or so tbsp of sugar, just enough to take the edge off the sour/bitter ingrdients
1 tsp mild chili pepper powder
Freshly ground pepper to taste
Prep and Cooking:
Over low to medium heat, mix all but the peas, bacon, spinach and shrimp in the small sauce pot, stirring as often as possible, until it has thickened into a nice sauce. Remove from heat, toss the chunks of lemongrass and keep stirring until You are ready to add it to the rest of the ingredients. At the same time You begin cooking the sauce, fry the bacon on medium heat in a wok or sizable skillet, remove from the pan once cooked to Your liking. Then, toss the sugar snap peas and a fist-full of spinach into the bacon grease, stirring constantly, adding the spinach one fist-full at a time. Keep it up until You’ve used about three quarters of the spinach and remove from the pan. This should only take 30 seconds to a minute. Turn the burner to high heat and toss the shrimps into the remaining bacon grease, fry for 20 to 30 seconds, depending on size. Remove from the pan and turn off the burner, add the bacon and cooked veggies back into the pan, mixing vigorously. Now You can also add the sauce and remaining spinach, or plate the food and distribute them between each serving. Time to eat!
Notes:
The key to this dish is to privide spinach, in three textures, fully cooked, partially cooked and raw. Hence the process of adding it a bit at a time. Hoisin sauce was not part of the origianl recipe, srirachi works quite well as a replacement. I almost always make this with a nice spicy kick!
You can also mince the lemongrass, but it MUST be broken down very finely. You can also buy lemongrass in frozen, pre-minced form as well as puree’d in a tube. I would use 2 or so tablespons of such options instead of a fresh stalk.
To cook this all in one pan, start by frying the bacon and shrimp, as described above. Remove them and start making the sauce. Once it’s almost thickened up, add the peas and commense the spinach application process. Mix everything back into the pan and You are done.. You’ll have to have thawed the peas for this method, or the sauce will be runny, which is fine by Me. This is the lazy method, the flavors become more of a blur, but it’s still damn good.
July 9, 2013 ***UPDATE ***
Last night I made a variation of this recipe with bak choi instead of peas and spinach. It was delicious. I made the sauce in one pan and stir fried everything else in another, while the sauce thickened. The bak choi stems were a really nice texture and the light flavor helped temper the powerful chunky sauce. I simply fried them in the bacon grease and added the green, leafy parts and some green onions once the stems were just starting to soften. A truely great dinner.
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