VivaLaGames.Com - Flight of the Hamsters
Here's a fun little game to while away mindless hours...
Saturday, September 22, 2007
Here is the ferry, if anyone was wondering
Check out the mountains up around Kokanee...Looks a little like white snow starting
The mountains behind us did get a nice white frosting on this day...Wednesday, I think...
A new addition to the Ferry Landing
This si our new bulletin board and seating area on the north side of the ferry landing
The sign on the front matches the other signs that announce "Welcome to Harrop and Welcome to Proctor"
Nice little shelter by one of the Timber Frame companies who build houses this way ...In this structure, their are no nails ...just wooden pegs and maybe two bolts on the seat at the base of the structure... Well done!
The sun was just going down by the time I came home.
Chow Mein Recipe
Correna asked for the Chow Mein recipe that Debbie made for the golf tournament, cause C. wants to make it today. This is a recipe that you bake in the oven for an hour or more. It allows you time to complete the rest of your meal which is a good thing. Deb keeps her cooked meat seperate from her cooked veggies and from her noodles....then layers them into a roaster pan ( sprayed with Pam) and then bakes it. I also cook the meat seperate from the veggies, but I add my noodles and then a little more condiments and stir it altogether and serve it up so the noodles have a little crunch in some of them. The crunch can be obtained at the end of the baked variety by just adding a handful of Farkay Chow Mein Noodles before serving.
Here are some ingredients to strive for: This will make enough to feed about 6 hungry people. Boost up the ingredients to make a roasting pan full and feed ten or more.
1/2 pound pork ( roast) or chicken 1-2 breasts slice into thin long strips or a small dice while partially thawed ...slices much easier
2 cups fresh bean sprouts
3 stalks of celery chopped on the diagonal into slices
Here are some ingredients to strive for: This will make enough to feed about 6 hungry people. Boost up the ingredients to make a roasting pan full and feed ten or more.
1/2 pound pork ( roast) or chicken 1-2 breasts slice into thin long strips or a small dice while partially thawed ...slices much easier
2 cups fresh bean sprouts
3 stalks of celery chopped on the diagonal into slices
2 carrots grated.
1 onion diced
1 can of button mushrooms, or sliced mushrooms (drained) or use fresh mushrooms...about 5 or 6
1 1/2 cups finely chopped Chinese cabbage
1 can sliced water chestnuts drained
1 can bamboo shoots drained
2 green onions chopped finely for garnish. Roasted sesame seeds for garnish if you like.
1 onion diced
1 can of button mushrooms, or sliced mushrooms (drained) or use fresh mushrooms...about 5 or 6
1 1/2 cups finely chopped Chinese cabbage
1 can sliced water chestnuts drained
1 can bamboo shoots drained
2 green onions chopped finely for garnish. Roasted sesame seeds for garnish if you like.
( Also people will often add diced peppers, brocoli and cauliflower florets...so it is up to you)
1 package of Farkay Chow Mein Noodles ( the no-cook crunchy type that soften up in the chow mein after you add them) or you can use half of the steamed Farkay noodles found in the deli section and half the chow mein noodles, but then you have to cook the steamed noodles for a minute or two before adding them to the chow mein, or at least pour boiling water over them. ( I just use the Farkay noodles)
( those are the main substantial ingredients)
Then you need:
2 or 3 cloves garlic
fresh ginger ( peel and chop, then crush with a big knife- about a tablespoon)
1 tablespoon cornstarch or Chinese Tapioca starch
3 tablespoons soy sauce and some Oyster sauce
salt and pepper
1 tsp. sesame oil ( you can buy the sesame oil and the tapioca starch in the chinese section)
1 and a half cups chicken stalk or water with chicken soup base mixed in it
The one ingredient I left out was bamboo shoots, but it isn't vital and not always easy to find,so don't worry about it. Deb used both the steamed noodles that you buy in the dairy section and the dried Farkay Chow mein nooodles. To soften the steamed noodles, you just pour boiling water over them and let them stand for a minute or two, then drain the water and they are ready to use... Do that just before you add them to the chow mein or they will stick together if you leave them sit...If you use the other packaged dry steamed noodles they only need a minute in boiling water, and drain... or they too will turn to mush.
Ok, so to begin, you should have some stuff ready. Start this earlier,so it is ready to fry up, and then Debbie baked hers in the oven for 1 and a half hours. I never bake mine, but I guess that is a good way to make it and get it out of the way. You can always add a few of the dried chow mein noodles at the end to give it some crunch...that is what your mom does.Start by peeling the ginger and finely chopping and mashing slices of it until you have a tablespoon or two... Same with about four cloves of garlic, as you will add some to the oil and sesame oil in your wok or big frypan, when you fry the meat separate from the veggies.Then mix up or pour out a cup and a half of chicken broth and have that ready.Get out the oil and sesame oil. You can pour some oil in the wok to coat the bottom and make a little pool there and add a liberal dash or five of the sesame oil ( a tablespoon) . This will be for the meat that you cook up.
1 package of Farkay Chow Mein Noodles ( the no-cook crunchy type that soften up in the chow mein after you add them) or you can use half of the steamed Farkay noodles found in the deli section and half the chow mein noodles, but then you have to cook the steamed noodles for a minute or two before adding them to the chow mein, or at least pour boiling water over them. ( I just use the Farkay noodles)
( those are the main substantial ingredients)
Then you need:
2 or 3 cloves garlic
fresh ginger ( peel and chop, then crush with a big knife- about a tablespoon)
1 tablespoon cornstarch or Chinese Tapioca starch
3 tablespoons soy sauce and some Oyster sauce
salt and pepper
1 tsp. sesame oil ( you can buy the sesame oil and the tapioca starch in the chinese section)
1 and a half cups chicken stalk or water with chicken soup base mixed in it
The one ingredient I left out was bamboo shoots, but it isn't vital and not always easy to find,so don't worry about it. Deb used both the steamed noodles that you buy in the dairy section and the dried Farkay Chow mein nooodles. To soften the steamed noodles, you just pour boiling water over them and let them stand for a minute or two, then drain the water and they are ready to use... Do that just before you add them to the chow mein or they will stick together if you leave them sit...If you use the other packaged dry steamed noodles they only need a minute in boiling water, and drain... or they too will turn to mush.
Ok, so to begin, you should have some stuff ready. Start this earlier,so it is ready to fry up, and then Debbie baked hers in the oven for 1 and a half hours. I never bake mine, but I guess that is a good way to make it and get it out of the way. You can always add a few of the dried chow mein noodles at the end to give it some crunch...that is what your mom does.Start by peeling the ginger and finely chopping and mashing slices of it until you have a tablespoon or two... Same with about four cloves of garlic, as you will add some to the oil and sesame oil in your wok or big frypan, when you fry the meat separate from the veggies.Then mix up or pour out a cup and a half of chicken broth and have that ready.Get out the oil and sesame oil. You can pour some oil in the wok to coat the bottom and make a little pool there and add a liberal dash or five of the sesame oil ( a tablespoon) . This will be for the meat that you cook up.
Then you will cook the veggies with more oil and sesame oil and the rest of the ginger and garlic,later.Spray a roaster pan with PAm and have ready.
Next, chop up everything.Lay it it out on a spare chopping board in piles or on a couple of dinner plates or bowlsDeb said she used lots of onions, so dice a big onion or two smaller ones, or more if you are a big onion fan.chop your 3 celery in diagonal slices.
She added grated carrot,so try that with a couple of carrots. Slice finely regular or bok choy cabbage until you hacve a couple of cups of it ( because what do you do with the left over...fried cabbage?)Rinse your bean sprouts in a sieve and let them drain.
Slice up your mushrooms if you have fresh mushrooms, or open the can of mushrooms..Open and drain your can of sliced water chestnuts.
Finely chop your two or three green onions. This will be for your garnish later...so put them in a little bowl and set aside. Open your can of bamboo shoots if you have them. Get your meat ready...as I said, slice it thinly or dice small( 1/2 inch cubes) while it is just in the thawing stage. Set this aside... you can salt and pepper it a bit.
Now you need to get out your soy sauce and maybe oyster sauce if you have it...And also mix up a couple of tablespoons of cornstarch or tapioca starch with 1/4 c.water and a tablespoon soy sauce till you have a thin mixture that you can add to the chow mein at the end to thicken it a bit.Now you get to cook. Have your pot of water on the back burner to boil if your steamed noodles need to be boiled, or have a kettle of boiling water ready for when the veggies are finished cooking,so you can soften the deli steamed noodles. If you just have the dried Farkay chow mein noodles, then omit that step.
Heat the wok with the oil and sesame oil...add your crushed garlic and ginger...when it sizzles, add the meat and I usually add a handful of onions at the same time, then stir fry it until the meat is cooked... At the end you can add a few dashes of soy sauce for flavour. Dump out the cooked meat into a bowl or dish to stay warm. If the wok is a mess, then wipe it out with a paper towel...don't burn yourself... and then rinse it clean and dry with a paper towel, so you are starting in a clean waok with no burnt bits in it.Add fresh oil and sesame oil and some more of the garlic and crushed ginger and start to heat up the oil and stir around the ginger to flavour the oil. When it starts to sizzle, add your onions, and celery and wok them a bit, then add your mushrooms, cabbage and bean sprouts and water chestnuts and bamboo shoots if you have them... and your grated carrots ... stir it around while on high heat until it looks like it is getting cooked a bit.( add more oil if it is sticking).Add any other veggies I omitted...except the green onions. Some people add broccoli or cauliflower florets, as anything is good. Add your meat and mix in. You can then add about half a cup of of the chicken stock and put a lid on the wok and cook for another minute or two. when it smells awesome, stir in a little of the cornstarch mixture to thicken the juice in the wok... not too much or you'll have glue...so I do it a teaspoon at a time.. I add oyster sauce and soy sauce at this time to give it a little more flavour.When it all smells awesome,just turn the heat off .. Read next section before proceedingDo your steamed noodle thing and drain them, then stir those in, and then stir in the dried Farkay noodles... You may only have to use a half bag of each if you are doing both, or a full bag of the farkay noodles if you are using just them...( reserve a handful or two to add just before serving) you can judge how many total noodles you want in your chow mein.
Your wok should be plum full by now. If your wok is too full of veggies to add the noodles, then you can just do it all in the roaster pan . Debbie poured the other cup of chicken broth over the the mixture in the roaster and then baked it in a slow oven...maybe 300* for an hour or more .Check periodically to see if it needs more broth to keep it moist...not runny). I usually like to serve it right away, but I guess the flavours get better in the oven and also it allows you time to get the rest of your meal ready.When it is ready to serve, I would add another handful of the dried farkay noodles to give it a little texture, then I would top it with the chopped green onions and some toasted sesame seeds if you have them...Otherwise just serve it up...people will think they are in the Emporer's palace!
Correna can send me some pics of her creation.!
"The Creator"
Now you need to get out your soy sauce and maybe oyster sauce if you have it...And also mix up a couple of tablespoons of cornstarch or tapioca starch with 1/4 c.water and a tablespoon soy sauce till you have a thin mixture that you can add to the chow mein at the end to thicken it a bit.Now you get to cook. Have your pot of water on the back burner to boil if your steamed noodles need to be boiled, or have a kettle of boiling water ready for when the veggies are finished cooking,so you can soften the deli steamed noodles. If you just have the dried Farkay chow mein noodles, then omit that step.
Heat the wok with the oil and sesame oil...add your crushed garlic and ginger...when it sizzles, add the meat and I usually add a handful of onions at the same time, then stir fry it until the meat is cooked... At the end you can add a few dashes of soy sauce for flavour. Dump out the cooked meat into a bowl or dish to stay warm. If the wok is a mess, then wipe it out with a paper towel...don't burn yourself... and then rinse it clean and dry with a paper towel, so you are starting in a clean waok with no burnt bits in it.Add fresh oil and sesame oil and some more of the garlic and crushed ginger and start to heat up the oil and stir around the ginger to flavour the oil. When it starts to sizzle, add your onions, and celery and wok them a bit, then add your mushrooms, cabbage and bean sprouts and water chestnuts and bamboo shoots if you have them... and your grated carrots ... stir it around while on high heat until it looks like it is getting cooked a bit.( add more oil if it is sticking).Add any other veggies I omitted...except the green onions. Some people add broccoli or cauliflower florets, as anything is good. Add your meat and mix in. You can then add about half a cup of of the chicken stock and put a lid on the wok and cook for another minute or two. when it smells awesome, stir in a little of the cornstarch mixture to thicken the juice in the wok... not too much or you'll have glue...so I do it a teaspoon at a time.. I add oyster sauce and soy sauce at this time to give it a little more flavour.When it all smells awesome,just turn the heat off .. Read next section before proceedingDo your steamed noodle thing and drain them, then stir those in, and then stir in the dried Farkay noodles... You may only have to use a half bag of each if you are doing both, or a full bag of the farkay noodles if you are using just them...( reserve a handful or two to add just before serving) you can judge how many total noodles you want in your chow mein.
Your wok should be plum full by now. If your wok is too full of veggies to add the noodles, then you can just do it all in the roaster pan . Debbie poured the other cup of chicken broth over the the mixture in the roaster and then baked it in a slow oven...maybe 300* for an hour or more .Check periodically to see if it needs more broth to keep it moist...not runny). I usually like to serve it right away, but I guess the flavours get better in the oven and also it allows you time to get the rest of your meal ready.When it is ready to serve, I would add another handful of the dried farkay noodles to give it a little texture, then I would top it with the chopped green onions and some toasted sesame seeds if you have them...Otherwise just serve it up...people will think they are in the Emporer's palace!
Correna can send me some pics of her creation.!
"The Creator"
Congratualtions to Mataya and Jorje!
Congrats to the new parents to be...we'll all be looking forward to the excitement of John and Ronda being Grandparents...whooppee!
Now we have to meet this handsome young Jorje!
Good Luck and Congratulations !
Congratulations Nadine and Dick and Georgia!
Its a BOY!!!! Nolan Thomas, born on September 19th...awwwwe...He's a cutie!
And there's little Georgia with her baby too!
Proud dad with his little family...
I love this pic of the two of them.
Well done Nadine... Now its time for Grama Lynn to go ga-ga over her two newest grandbabies...Have fun Lynn!
Tuesday, September 18, 2007
YouTube - Ric Mercer Talking with Americans
YouTube - Ric Mercer Talking with Americans
If you didn't catch 20/20 tonight,then tune into a few of the interviews with Americans that Rick Mercer did....Good for a laugh,for sure..
If you didn't catch 20/20 tonight,then tune into a few of the interviews with Americans that Rick Mercer did....Good for a laugh,for sure..
Monday, September 17, 2007
News from abroad....
going and picking up a couple of lambs turned into a bigger fiasco than Morgan and Joyce bargained for... Looks like some fun! Thanks Mo-gan!
Wow...did we look this terrifc at 40? Amazing vitamins or whatever it is that you are taking...Keep up the good work..!FabSisters!
Then there was the case of the giant wasp nest and the extended family living plan...all discovered just after the mole hill in the concrete basement...ask Joe about that dilly!
Life is good for a pup on the good ship Annie...and yes, she did wear her lifejacket when we were topside at the back of the boat. She likes it.
Sunday, September 16, 2007
Happy Birthday Derrick,and belated wishes to Nadine and Shayne
Yep, she is ready to pop any day now...Good Luck Nadine!
Who is having more fun...the kidlets or Derrick?Looks like a bunch of fun,but do I detect fear in his eyes? Happy Birthday Derrick!
I am behind on my birthday wishes to Shayne and Nadine...both who celebrated on the 5th of September, but I think I am close to Derrick's birthday...so Happy Birthday to all three of my all grown up neices and nephews! Seems like only yesterday that they were the size of Jamie and Ethan and now here they are with families of their own..I am so proud of them! Sorry I don't have a pic of Shayne...
"The Creator"
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