Rain in Summer

How beautiful is the rain!

After the dust and the heat,

In the broad and fiery street,

In the narrow lane,

How beautiful is the rain.

-Henry Wadsworth Longfellow

"One cannot think well,
love well, sleep well
if one has not dined well"

- Virginia Woolf

" A Christmas candle is a lovely thing;

It makes no noise at all,

But softly gives itself away;

While quite unselfish, it grows small."

Eva K Logue

" Christmas gift suggestions :

To your enemy, forgiveness.

To an opponent, tolerance.

To a friend, your heart.

To a customer, service.

To all, charity

To every child, a good example.

To yourself, respect."

Oren Arnold

"Merry Christmas and a Safe, Happy and Prosperous New Year for 2010."

Okonomiyaki (Japanese Savoury Pancake)

(Picture from http://www.closetcook.com/)

I found this recipe on one of my favourite food blogs http://www.closetcook.com/ . It has become a family favourite as my girls are learning Japanese at school. We love to go to the local Go Go Mart ( a little Japanese Super Market ) together to get the Dashi (Japanese Seasoning) , Okonomiyaki Sauce (Japanese Worcestershire Sauce) it is thicher and sweeter than ours, Japanese Mayonnaise and to look for Hello Kitty things. The girls love to collect things with Kitty on them. I can't tell you how yummy this pancake really is. You can add any other grated vegetables that you have. You must try it for yourself.

Okonomiyaki (Savoury Japanese Pancake)

Ingredients
1 cup flour (I used whole wheat flour)
3/4 cup dashi (or water)
1 egg
1/4 of a cabbage (shredded)
1 carrot (grated)
1 zucchini (grated)
1 green onion (chopped)
3 slices bacon
okonomiyaki sauce (or Worcestershire sauce)
mayonnaise
green onion (chopped)

Directions:

1. Mix the flour, dashi, egg, cabbage, carrot and zucchini in a large bowl.
2. Heat some oil in pan.
3. Pour in mixture and top with the bacon slices.
4. Cook on medium heat until golden brown on both sides, about 5-15 minutes per side.
5. Top with okonomiyaki sauce, mayonnaise and green onion and slice.

When turning the pancake I use a dinner plate to slide the pancake onto (cooked side). Then hold the nonstick pan over the plate and quickly flip back into pan to cook the other side. It's much easier to do it this way.

Tangy Lemon and Lime Tart.

1/4 cup lime juice, 1/4 cup lemon juice, 1/2 cup castor sugar, 1/2 cup cream, 2 eggs, ready made sweet shortcrust pastry case.

Pre heat oven to 165 degrees C. Lightly whisk lemon and lime juice, castor sugar, cream and eggs, avoid creating too many bubbles. Pre bake ready made pastry case if required. Pour mixture into pastry case and bake for around 20 minutes. Tart is ready once set in the middle, shake tray to test. Once set, remove from oven and cool before placing in refrigerator to finish setting. Dust with icing sugar to serve.

A joyful heart is the inevitable result of a heart burning with love.

-Mother Teresa

Within your heart, keep one still, secret spot where dreams may go.

Louise Driscoll.

What shall I turn these into ?

Beads and Beads

One of my all time favourite things to do is to visit a beautiful bead shop. I was lucky enough to do this last week when I went to Robina Town Centre and discovered a beautiful bead shop by the name of Beads and Beads. I was like a child in a lolly shop! It was a feast for my eyes and heart. I couldn't wait to get home and turn them into something beautiful to wear.

http://www.beadsandbeads.com.au/

Pearl, Swarovski Crystal and Rose Quarts Earrings.

Rose Quarts is the Stone of Universal Love. When worn in jewelry the wearer feels a sense of worth. It gives the wearer a wonderful feeling of inner peace.

Rose Quarts, Rhodonite and Swarovski Crystal Bracelet and Earrings.

Peace comes from within. Do not seek it without.

Buddha.

Oriental Fried Noodle Salad

1/2-1 Chinese cabbage or Savory cabbage, shredded finely

6 green onions, chopped into 5mm lengths

100g lightly roasted slivered almonds or pinenuts

1 pkt Chang's Fried Noodles 100g (Original or Onion Flavoured)

Dressing:

1/4 cup white vinegar

1/4 cup castor sugar

1 tblsp Chang's Soy Sauce

2 tspns Chang's Sesame Oil

1/4 cup olive oil

Combine all the dressing ingredients in a saucepan. Stir well over low heat until sugar is dissolved. Cool. Toss the cabbage, chopped green onions and toasted almonds in a salad bowl. Add dressing and mix well. Just before serving add the noodles and toss thoroughly. To make an even more delicious salad, add shredded BBQ chicken or BBQ pork.

Pistachio Dukkah Chicken with Lemon, Parmesan and Garlic Pearl Couscous, Rocket, Slivered Almonds and Pomegranate Seeds.

There are two ways of spreading light: to be the candle or the mirror that reflects it.

EDITH WHARTON

Pamper yourself with home made products.

Take a break and be kind to yourself at this hectic time of the year !

Yoghurt Face Mask:
1 cup of plain yoghurt
1 Tbsp turmeric powder

Cleanse face, put ingredients in a bowl and mix. Using a clean make-up brush, brush an even coat of the mask over your face, neck and chest. Leave the mask on for 5-10 minutes, then rinse off thoroughly. Follow up with your favourite moisturiser.

Avocado Hair Mask:
1/2 an avocado, mashed
1/4 cup olive oil
1/4 cup sweet almond oil

Put all ingredients in a bowl, mix to a paste. Apply to wet hair, paying attention to the ends. Place a shower cap over hair, leave on your hair for 30 minutes. Rinse off, then shampoo and condition.

Honey Skin Balm:
1 cup sweet almond oil or sesame oil
1/2 cup honey
1/2 cup liquid soap
1 Tbsp vanilla extract

Mix all ingredients in a bowl, until combined. Add to a running bath, relax.

Citrus Hand Scrub:
1/2 cup sugar
1/2 cup sunflower oil
Juice of 1/2 a lemon or lime
A few drops of your favourite essential oil

Mix all ingredients in a bowl, adding lemon or lime juice just before you are ready to use.
( If left to long citrus will melt the sugar crystals.) Stir, then rub the mixture into hands and feet . Rinse, then follow with your favourite moisturiser.


Recipes from: Family Circle December 2009 Edition

Your body is precious. It is our vechicle for awakening. Treat it with care.

-Buddha.

"Don't count the days, make the days count."

-Muhammad Ali.

Joey's Thai Poached Chicken Salad

This is a Thai Salad I have recently made for a Pre-Christmas get together.

I made it up as I went along!

It is very refreshing on a hot day!

Ingredients: Salad

3 (skinless) chicken breasts

1 cans of light coconut milk

1 pack of vermicelli rice noodles

1 yellow capsicum, 1 red capsicum

4 large spring onions

2 medium carrots

2 limes

Large bunch of fresh parsley

1 packet of snow pea sprouts

¼ of a cup of fried shallots (from Asian Grocers)

¼ of a cup of crushed nuts (unsalted)

Ingredients: Dressing

Juice of 2 limes and zest

2 table spoons of soy sauce

2 table spoons of sweet chili sauce

Dash of sesame oil

2 table spoons of honey

¼ of a cup of crunchy peanut butter

1 sachet of Gourmet Garden Coriander (12 GE)

1 table spoon of sesame seeds

2 cloves of (grated garlic)

1 piece of fresh ginger as big as thumb (grated)

Method: Thai Salad Dressing

In a bowl place all the dressing ingredients and whisk until combined. Cover with Glad Wrap and place in fridge.

Method: Chicken Salad

In a large saucepan gently poach chicken breasts in 1 can of light coconut milk and the skins of the 2 juiced limes turning once until cooked through. When chicken is cooked leave in liquid to cool. Soak rice noodles in hot tap water for required time on packet. Wash and Julienne capsicums, wash and finely chop spring onions, wash and cut snow pea sprouts in to thirds. Wash and finely chop parsley. Wash and grate carrots. Rinse and drain noodles well and roughly chop. Place in a salad bowl. Add the capsicum, spring onions, snow peas , grated carrot and parsley. Add fried shallots and crushed nuts. Mix well. Shred chicken breasts finely. Combine through salad. Add dressing. Before serving top with more crushed nuts and sesame seeds.

Enjoy

xxx Joey

My no dig veggie gardens.

"Words have the power to both destroy and heal. When words are both true and kind, they can change our world."

-Buddha

Pretty Pink Crystal Beads

Dedicated to my darling girls.

Before you were conceived I wanted you
Before you were born I loved you
Before you were here an hour I would die for you
This is the miracle of love.

-Maureen Hawkins

This is a photo I took at Paronella Park between Townsville and Cairns.

A kind heart is a fountain of gladness,

making everthing in it's vicinity freshen into smiles.

Washington Irving.

Teach this triple truth to all: A generous heart, kind speech, and a life of service and compassion are the things which renew humanity.

-Dalai Lama

Orchids in bloom

Visitors in our garden !

Fresh flowers from our garden.

Our frangipani tree's are starting to flower again. They smell divine!

My Tropical Garden Photo Collage

These are all photos that I have taken of plants and statues in my garden. I have collaged them using Picasa photo collage.

Have you ever seen a round egg ?

Mother Teresa Quote

"I am a little pencil in the hand of a writing God who is sending a love letter to the world".

- Mother Teresa

Buddha Quote

"The secret of health for both mind and body is not to mourn for the past, nor to worry about the future, but to live the present moment wisely and earnestly".

-Buddha

Creamed Rainbow Chard and Poached Egg.

This is a great Sunday brunch recipe that I put together this morning. I am trying to use up an abundance of rainbow chard that I have growing in our veggie garden.

Ingredients:

12 medium to large rainbow chard leaves (well washed, dried and chopped)

1 clove of garlic (peeled and grated)

1 teaspoon of butter

2 tablespoons of cream

fresh ground pepper to season

fresh chopped parsley

1 large free range egg

2 slices of fresh bread (to toast)

Directions:

Poach egg to liking, put aside (keep warm)

In a fry pan heat butter and garlic until fragrent, add chopped chard and cook until slightly wilted. Drain liquid from pan, add cream and season with pepper. Stir and reduce cream. To layer place cooked chard, toast round, poached egg, toast round,on a plate. Spoon over reduced cream sauce from the pan and sprinkle with parsley and season with salt and pepper.

Enjoy!

Baked Brie with Sundried Tomatoes.

I found this great warm Dip on one of my favourite food Blogs Closet Cooking-http://closetcooking.blogspot.com/

As I am a huge fan of cheese, I thought I would give it a try. I wasn't disappointed, delicious!

Baked Brie with Sundried Tomatoes.

Ingredients:

1 round of Brie (rind removed and cut into cubes)

2 tablespoons of sundried tomatoes in oil (chopped and drained of oil)

1 clove of garlic(grated)

1 teaspoon of fresh thyme(chopped)

pepper to taste

Directions:

1. Mix everything.

2. Transfer to a small ramacin. (The mixture should fill the dish to the brim as it will shrink when baked)

3. Bake in a peheated oven 160 degrees until the brie is melted and starts to bubble, about 20-30 minutes.

Serve warm straight from the oven with crackers, heaven.