Comments left on youtube videos confirms the large number of stupid people who unfortunately exist among us.
Fuck you for wasting my time trying to read through your horrid spelling and atrocious grammar (alternatively spelled "gramma")!
Monday, November 24, 2008
Monday, November 17, 2008
WHAT'S UP?
Eating pomegranate + lentil soup
Been working at home since 7:30am
Listening to the fire alarm go off every thirty seconds for no reason
A little tired from the night before
Been working at home since 7:30am
Listening to the fire alarm go off every thirty seconds for no reason
A little tired from the night before
Monday, November 10, 2008
Mango, cashew, coconut, red rice dish
This recipe is one of my own design. I first came up with it my last night in Eindhoven as a quick, post adventure meal.
a glug of oil (coconut is my favorite, but olive, vegetable, or canola also work)
1-2 cloves of garlic, chopped
1 small or 1/2 large onion, chopped
1 cup red rice (usually can be found at Asian super markets)
2 cups water
1 ripe mango, peeled and diced
1/2 yellow, red or orange pepper, finely chopped
1/3-1/2 cup chopped cilantro
1/4 cup shredded unsweetened coconut, or fresh chopped coconut, if you have it! (it's much better)
1/4 tsp (or more) cayenne pepper
freshly ground black pepper
salt
- Heat the oil in a large saucepan over medium-high heat. Add in garlic and onion and cook until soft
- Throw in the red rice and saute for a minute or so
- Pour in the water. Reduce heat to low, cover and simmer for 45 minutes (until rice is soft and most of the water is absorbed)
- This would be a good time to do your chopping of everything else
- Stir in the mango, pepper, cilantro, and coconut
- Stir in cayenne pepper and black pepper, salt until the flavors really come out (this may require more than you think)
- Add in more cayenne and black pepper as needed
Some chopped avocado and turmeric are also good options to add in
Enjoy!
a glug of oil (coconut is my favorite, but olive, vegetable, or canola also work)
1-2 cloves of garlic, chopped
1 small or 1/2 large onion, chopped
1 cup red rice (usually can be found at Asian super markets)
2 cups water
1 ripe mango, peeled and diced
1/2 yellow, red or orange pepper, finely chopped
1/3-1/2 cup chopped cilantro
1/4 cup shredded unsweetened coconut, or fresh chopped coconut, if you have it! (it's much better)
1/4 tsp (or more) cayenne pepper
freshly ground black pepper
salt
- Heat the oil in a large saucepan over medium-high heat. Add in garlic and onion and cook until soft
- Throw in the red rice and saute for a minute or so
- Pour in the water. Reduce heat to low, cover and simmer for 45 minutes (until rice is soft and most of the water is absorbed)
- This would be a good time to do your chopping of everything else
- Stir in the mango, pepper, cilantro, and coconut
- Stir in cayenne pepper and black pepper, salt until the flavors really come out (this may require more than you think)
- Add in more cayenne and black pepper as needed
Some chopped avocado and turmeric are also good options to add in
Enjoy!
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