Friday, April 23, 2010

Street Food

Just wrote an article on a small food stall that serves up some of the best Chinese vegetarian dishes I have ever had. This is the same couple that cooks for the temple and I hope thier business takes off, not just because I know them but because I'd like to see more street food.

In Korea and Europe street food is pretty common, here not so much. The little food stalls give a person a real taste of the country and it's fun to watch the food being prepared. It would be nice to see more of it here in the Far West Valley, soemthing beyond a hotdog cart or unlicensed ice cream truck.

Tuesday, April 20, 2010

Nice to get out of the house

I went to my Veteran's of Foreign Wars (VFW) meeting today. I believe I am the youngest Vet in the Post, but that is ok. The others have a lot of stories to tell, a lot of inspiration such as how they made it through WWII, Korea, and Vietnam. I am interested in war and warfare, even before I joined the Air Force, and hearing accounts right from the horse's mouth is really a thrill.

Most impressive is that the WWII Vets knew they had a job to do, put their heads down and pressed until it was done. The dedication and courage they displayed wiping out fascism and freeing the Pacific from Imperial Japan define that generation.

More importantly, the VFW's mission is to remember those who haven't returned and aid those Vets who need a hand as well as widows and children of veterans.

Friday, April 16, 2010

Dinner Time or Never Keep Pets that Talk

Tuesday, April 06, 2010

The Tao of the Husky

Huskies do not dwell on the past they instinctively realize there is no going back, they also have no way of knowing what the future may hold. They live in the present relishing all the present brings.

Monday, April 05, 2010

Cactus Looking for love

Yep, it is the time of year when a young cactus's fancy turns to making more cacti...

Saturday, April 03, 2010

Mo' Pizza

Tried another recipe for pizza and it came out pretty good. Used the same crust - flour, yeast, water, wheat germ, wheat bran, and Italian herbs, but used fresh mozzarella, sliced tomatoes, red peppers, onions, olives, and cappicola for toppings. I really enjoy playing with my food and spend alot of time studying other cultures foods and cooking techniques. The downside is my hobby hasn't done anything for my svelte boyish figure.

The upside are the fresh ingredients -- I know what is in the food and where it came from and am sure the cook washed his hands and equipment (so to speak). The main key to cooking as far as I am concerned is the care in selection of ingredients and the initial prep, the more care one gives the early stages of the dish the better the finished product will be.