Christmas Day, December 25, 2005
December 25, 2005 | Filed Under Christmas, Holidays | Leave a Comment
“For unto us a Child is born, unto us a Son is given…”
Merry Christmas!
Paz
Christmas Tree
December 24, 2005 | Filed Under Christmas, Holidays | Leave a Comment
“What is Christmas? It is tenderness for the past, courage for the present, hope for the future. It is a fervent wish that every cup may overflow with blessings rich and eternal, and that every path may lead to peace.” — Agnes M. Pharo
Weekend Herb Blogging #12 - Holly
December 24, 2005 | Filed Under Weekend Herb Blogging | Leave a Comment
The first verse of Deck the Halls, a popular carol sung during the Christmas season, is as follows:
Deck the halls with boughs of holly,
Fa la la la la la, la la la la.
Tis the season to be jolly,
Fa la la la la la, la la la la.
Don we now our gay apparel,
Fa la la, la la la, la la la.
Troll the ancient Yuletide carol,
Fa la la la la la, la la la la.
As I was walking, I passed a flower store that had a display of holly for sale. Ahhh! Just in time for Weekend Herb Blogging #12! Time to pull out the camera. Luckily, I was able to take a photo before the camera indicated that it needed a battery recharge and promptly shut down on me.
Hollies are used as ornamental plants in gardens and parks, and many Western cultures use it for traditional Christmas decorations, like a wreaths. For more info on holly, you can look here.
If anyone is interested, below are the complete lyrics to Deck the Halls. This carol is Welsh in origin and was popular in the 18th century. Have you ever wondered why are there so many repeated fa la la la la la la la las in the song? Apparently, these words were widely used in medieval ballads and madrigals. You can also find more info and listen to the carol here.
Let’s have a sing-a-long, everyone!
Paz 
Deck the Halls
Deck the halls with boughs of holly,
Fa la la la la la, la la la la.
Tis the season to be jolly,
Fa la la la la la, la la la la.
Don we now our gay apparel,
Fa la la, la la la, la la la.
Troll the ancient Yuletide carol,
Fa la la la la la, la la la la.
See the blazing Yule before us,
Fa la la la la la, la la la la.
Strike the harp and join the chorus.
Fa la la la la la, la la la la.
Follow me in merry measure,
Fa la la, la la la, la la la.
While I tell of Yuletide treasure,
Fa la la la la la, la la la la.
Fast away the old year passes,
Fa la la la la la, la la la la.
Hail the new, ye lads and lasses,
Fa la la, la la la, la la la.
Sing we joyous, all together,
Fa la la la la la, la la la la.
Heedless of the wind and weather,
Fa la la la la la, la la la la.
Ed. Note: Check out Kalyn’s Kitchen on Monday to see a list of other fun and interesting Weekend Herb Blogging posts!
Happy Holidays!
December 22, 2005 | Filed Under Holidays | Leave a Comment
Happy Holidays, everyone. I wish you all peace, love, hope, and joy during this season and always.
Best,
Paz
Algerian Spicy Tripe
December 22, 2005 | Filed Under Soup/Chowder/Gumbo, African Cuisine | Leave a Comment
There are many foods I never cared for until I started cooking. Soups are one of them. Now, I enjoy the different soups that I make (like the one here). My latest soup comes from a recipe of Chef Farid — Algerian Spicy Tripe.The ingredients were easy to obtain and prepare — tripe, tomatoes, onions, hot green chilies, garlic, caraway seeds, paprika, spice blend, salt and pepper. For my spice blend, I put together 1 tsp cumin, 1/2 tsp cayenne pepper, and 1 tsp coriander. It wasn’t bad at all. The tripe turned out soft and almost buttery tasting. I added chick peas to the soup and when it was ready, topped it off with cilantro. What a good soup to have on a cold day.
Sauteed onions with the rest of the vegetables
Ingredients covered with water and seasoned with salt and pepper 
Boiled tripe You can find the recipe for this body warming soup here. Best, Paz
Plantain Stir Fried With Spices (Arati Kaaya Masala Vepudu)
December 20, 2005 | Filed Under Plantains, How Do I Love Thee? | Leave a Comment
Plantain, oh plantain. How do I love thee? Let me count the ways. I’ve mentioned several times that plantains are one of my favorite foods. I love you any way you’re prepared. Fried, boiled, baked, mashed, sliced, whole… plain, fancy….Here’s one new way I’ve learned from Sailu. I’ve never before made plantain with so many spices — Fresh green chilies, red chili powder, coriander powder, cumin powder, fennel seeds powder, garam masala powder, and mustard seeds. Wow!
In addition, the recipe calls for using curry leaves and freshly grated coconut. I’m not sure what curry leaves are and don’t know where to find them and I have no idea where to get fresh coconuts. It’s not readily available in my supermarket or grocery store. So I had to leave them out.
My plantains came out hot, spicy, and delicious. Perfect for me. I’ll be making this recipe again. You can find the recipe here. Thanks Sailu!
Paz
The beginning stages of preparation
New York Monday #5 - Possible Transit Strike
December 19, 2005 | Filed Under New York Monday | Leave a Comment
This holiday season, New York faces a city wide bus and subway transit strike, Tuesday, 12 midnight. The transit workers union and the Metropolitan Transportation Authority can’t come to terms with an acceptable contract.
Everyday, over 7 million riders heavily rely on public transportation and if a strike occurs it will be a disaster for the city. The strike will cost the city hundreds of millions of dollars a day, not to mention just being a big pain to the average person simply trying to get from one destination to another….
Paz
Weekend Herb Blogging # 11 - Red Cabbage
December 17, 2005 | Filed Under Weekend Herb Blogging | Leave a Comment
Red cabbage is also known as Red Kraut or Blue Kraut after it’s prepared. Its leaves are originally mauve colored. However, depending on the pH value of the soil, it can have a different color (redish or bluish). The way it’s prepared in a meal also affects its color.
I mentioned in my 10 Favorite Foods meme that I liked salads. Here’s a nice simple Red Cabbage Salad recipe from The Kitchen Journal. Very tasty. Thank you, Grace!
Check out Kayln’s Kitchen, on Sunday, for a list of the other fun Weekend Herb Blogging posts. Thanks, Kayln!
Paz
Ingredients:
½ clove of red cabbage (finely shredded)
2 carrots ( grated )
1 white onion ( finely sliced)
2 teaspoons lemon zest (grated)
Juice of 1 lemon
Salt and pepper
6 Tablespoons olive oil
Preparation:
Blanch shredded red cabbage in salted boiling water for 5 seconds and drain in a colander.
In a mixing bowl, mix cabbage, carrots, onion, and lemon zest.
Toss with your fingertips to combine all the ingredients.
Add lemon juice and season with salt and pepper to taste.
Drizzle olive oil.
Toss altogether again until well combined.
Serve as side dish.
The other ingredients that go along with the Red Cabbage Salad
*Started by Kalyn, the only rule for Weekend Herb Blogging is that participants may blog about herbs, plants, vegetables, or flowers.
Weekend Dog Blogging # 14
December 17, 2005 | Filed Under Weekend Dog Blogging | Leave a Comment
Each time I make Stephen’s Corn on the Cob with Basil Butter, it’s a big hit. Everyone likes it, including the dogs.
To see the roundup of other weekend dog blogger posts, go to Sweetnicks where they’re listed Sunday evening. Thanks, Sweetnicks!
Paz
Tadka Dal (Lentils with Spicy Tempering)
December 13, 2005 | Filed Under Vegetables, Indian Cuisine | Leave a Comment
I made my first Indian meal — Tadka Dal — with success! Yay, for me! When I stopped by Hooked on Heat, Meena’s Lentils with Spicy Tempering called out to me. I had most of the main ingredients from her list on hand, and decided to go for it!
Meena’s recipe called for red lentils, an onion, green chillies, tomato, garlic, turmeric powder, red chili powder, cumin seed, fennel seeds, asafoetida powder and ghee (butter).
I didn’t have the red lentils and so used green ones. I didn’t have the following and omitted them: green chillies, fennel seeds and asafoetida (a spice powder).
Despite my omissions, my Tadka Dal tasted terrific! Not bad of first timer. The weather is incredibly cold in my area and the lentils with its spicy tempering warmed the body and soul. It’s the perfect recipe to counteract the effects of a freezing climate and tired body.
I’ve since learned from Meena that different lentils produce different tastes for the same recipe. So, although the dal I made with green lentils tasted really good, the red lentils would provide another type of delicious taste. As a result, I plan to make it again with the red lentils. I also want to know what the asafoetida tastes like and will look for it.
In the meantime, I made the same lentils (green) again for lunch the next day. It hit the spot, again! You can find the recipe here. Thanks, Meena!
By the way, Meena is hosting a monthly event for all those interested in Indian food called From My Rasoi. Rasoi means kitchen in Hindi. Every month, she’ll post a theme and invites participants to come up with a recipe that highlights the “taste of India.” For more information, click on the banner below.
Paz
