Tech / Special Interest → Digital Imaging > Post a photo of something you ate today

I'd posted some photos for »Artify #417 and fondly recalled my Hawaiian trip and my friend Snowy .

I was suddenly gripped with an insatiable desire for Spam, eggs and rice. This variation is pretty simple and forgiving;

• 1 cup rice
• 2 cups water
• 1 tsp minced garlic
• 1 tsp cooking oil
• 1 small can of SPAM, diced into approximate 1/4" cubes
• 2-3 eggs, beaten
• 1 small pat of butter
• 2 crushed chicken bouillon cubes or powder

Use a mortar and pestle to grind the cubes to a powder or use powdered bouillon.

Rinse the rice in cold water until the rinse water becomes mostly clear - 6-7 times. This step will make the rice fluffier and reduce clumping.

Add rice, water and butter pat to a pot. Bring the rice to a boil then simmer on low heat until rice is fluffy, about 20 minutes (this is basically the directions on the packages).

While rice is cooking, add oil, diced Spam and garlic to a skillet or wok. Stir fry in medium high heat until Spam is browned. add rice, sprinkle bouillon over mix, stir briefly, then add eggs. Reduce heat and cook a couple of minutes, continuing to stir until eggs are cooked into the mix.

Spoon out onto plate, enjoy with toasted and buttered English Muffin, sourdough toast or by itself.

My lovely bride does not like Spam, but she said this is a keeper
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Buckle Up. It makes it harder for the aliens to suck you out of your car.

For supper tonight I made Pork chops with warm cherry sauce.

EASTMAN KODAK Z740 ZOOM DIGITAL CAMERA
6.3mm 1/60th F2.8 ISO80


Pork Chops w/ Warm Cherry Sauce
Ingredients:
4 bone-in center-cut pork chops (about 5 oz each)
1/4 tsp salt
1/8 tsp ground black pepper
2 tsp olive oil, divided into 1½ tsp and ½ tsp portions
1 C onion, diced
1 C dry red wine
1 tsp dried tarragon
1 C dried cherries, either sweet Bing or tart (or substitute another dried fruit such as
raisins, figs, or prunes)

Directions:
1. Trim visible fat from pork chops. Sprinkle with salt and pepper.
2. In a large nonstick pan, warm 1½ teaspoons of oil over high heat. When pan is hot, brown chops on both sides, about 2 minutes per side. Remove chops from pan. Set aside.
3. Over medium heat, add remaining ½ teaspoon of oil and diced onion. Cook and stir until onion softens, about 5 minutes.
4. Add red wine. Cook and stir 1 minute to deglaze.
5. Add tarragon and cherries. Cook and stir 1 minute to blend.
6. Return pork chops and any juices to pan. Cover. Simmer 9 minutes to thicken sauce and until pork chops are fully cooked (to a minimum internal temperature of 160 °F).
7. Serve immediately.

Cinnamon Glazed Baby Carrots
Ingredients:
4 C baby carrots, rinsed and split lengthwise if very thick (or frozen pre-sliced carrots)
2 Tbsp soft tub margarine
2 Tbsp brown sugar
1/2 tsp ground cinnamon
1/8 tsp salt

Directions:
1. Place the carrots in a small saucepan. Add just enough water to barely cover the carrots. Cover. Bring to a boil. Reduce heat to medium. Cook for 7–8 minutes, just until the carrots are easily pierced with a sharp knife.

2. While the carrots are cooking, combine margarine, brown sugar, cinnamon, and salt in a small saucepan, and melt together over low heat (or put in a microwave-safe bowl and microwave for a few seconds on high power, until margarine is mostly melted). Stir well to combine ingredients.

3. Drain carrots, leaving them in the saucepan. Pour cinnamon mixture over carrots. Cook and stir over medium heat for 2–3 minutes, just until the carrots are thoroughly coated and the glaze thickens slightly.
Serve warm
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Today I saw something that reminded me of you. But don’t worry, I flushed and everything went back to normal.

Japanese style beef and noodle soup. Tasty!
Made Japanese style beef and noodle soup Friday night. It was awesome!!! Very filling and healthy too. Peggy (the wife) tried it but it's not really her kind of food but I do commend her for at least trying.


EASTMAN KODAK Z740 ZOOM DIGITAL CAMERA
6.3mm 1/60th F2.8 ISO80


Japanese-style beef and noodle soup
Prep time: 25 minutes - Cook time: 15 minutes
This hearty main-meal soup is flavorful, yet simple to prepare

For broth:
4 oz Shiitake mushroom stems, rinsed (remove caps and set aside) (or substitute dried
Shiitake mushrooms)
1 Tbsp garlic, minced (about 2–3 cloves)
1 Tbsp ginger, minced
1 stalk lemongrass, crushed (or the zest from 1 lemon: Use a peeler to grate a thin layer of skin off a lemon) or 1 ½ tsp lemon grass paste.
1 Tbsp ground coriander
4 C low-sodium beef broth
1 Tbsp lite soy sauce

For meat and vegetables:
1 bag (12 oz) frozen vegetable stir-fry
4 oz Shiitake mushrooms caps, rinsed and quartered
8 oz udon or soba noodles (or substitute angel hair pasta), cooked
1 lb lean beef top sirloin, sliced very thin
4 oz firm silken tofu, diced
¼ C scallions (green onions), rinsed and sliced thin

Directions:
1. Thaw frozen vegetables in the microwave (or place entire bag in a bowl of hot water for about 10 minutes). Set aside until step 4.
2. Combine all ingredients for broth, except soy sauce, in a medium-sized pot or saucepan. Bring to a boil over high heat, then lower heat and simmer for 15 minutes.
3. Strain the broth through a fine wire colander, and discard the solid parts. Season to taste with soy sauce.
4. To finish the soup, bring the broth back to a boil. Add the thawed vegetable stir-fry mix and mushroom caps, and simmer for 1 minute.
5. Add the noodles and continue to simmer for another minute.
6. Add the beef and continue to simmer for about 5 minutes or until the beef is slightly pink to brown (to a minimum internal temperature of 145 °F).
7. Add tofu and scallions, and simmer 1–2 minutes until heated through.
8. Serve immediately in 1-cup portions.

Hint: There are several varieties of tofu, each with a different moisture level. Silken and soft tofu are the moistest and easily blended into shakes, dips, and dressings. Regular tofu is less moist, and it’s best for scrambling or using like cheese in casseroles. Firm, extra-firm, and pressed tofus are the driest. They absorb other flavors easily and hold their shape in stir-fries and on the grill.
Yield: 4 servings
Serving size: 1 C soup
Each serving provides: calories 325 - total fat 8 g - saturated fat 3 g - cholesterol 52 mg sodium 285 mg - total fiber 4 g - protein 36 g - carbohydrates 28 g - potassium 882 mg
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Today I saw something that reminded me of you. But don’t worry, I flushed and everything went back to normal.