It's Raining at Sweet Kalamansi - A compilation of random thoughts about RAIN

RAIN...what was the obsession about it? I asked that myself over and over but I just can't seem to explain my fascination about it except it brings good and loving memories..some are happy and some are sad but it made me who I am now (good or bad). Sharing with you some of my favorite poems, images and some random thoughts about Rain..some are mine, some are given to me and some I found over the internet. I have no copyrights whatsoever on these..it's only for my own entertainment (and yours hopefully).. It's RAINING here at SWEET KALAMANSI..let's get WET!!

The Rain

Please break up with me on a rainy day,
and meet me under a tree.
So when it hurts and I can't breath,
you’ll hear the rain, not me.

 ----------

When next time it rains,
try to catch the drops in your hands,
the drops you catch is the amount,
YOU LOVE ME,
the drops you missed is the amount,
I LOVE YOU.

 ----------

 

Listening to the Rain

There is nothing quite like
sitting here observing my thought
and listening to the whispers
of my heart
i find more positively
with a pleasant feeling
listening to the rain
falling and hitting the windows
something great about the rain
that reminds me
how we love each other
with no conditions and without limits
the way you’ve showed me
to accept everything that is
as it is
the rain that falling and hitting the windows
somehow helped me in curiosity
to search for the truth of what
is all about you
with those eyes of black
like raven at night
wishing you to come back

 

The Rain

I am blessed again, to hear the rain.
Its tin-roof chatter, drums terrain
While droplets pepper windowpanes.
Between such bouts, life breathes again.
Trite verse, reflects in warm refrain
And strongly marks in human vein
The blessed rain … the blessed rain.

Stiff winds spawn sisters to the rain
These cyclone-progeny sustain
Swaying blooms that pock the plains.
While whole-blood kin can't restrain
Or dull the edge of nature’s pain
Neither dams nor sloughs can long retain
The blessed rain … the blessed rain.

Sun oft does battle with the rain,
This thunderous tryst ignites the chain
As powers meld, their difference wanes
Now nimbus’ tempests spread their reign
The rainbow’s radiance explains
The essence of our lives remains,
The blessed rain … our blessed rain

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When Life gives you KALAMANSI

Sometimes you just feel like nothing seems to be going right..

Pressures and stresses at work, friends disappointing you,

Love ones hurts you, parents getting old and dying

Marriage dissolution..Love betraying you..

Too much bills, too less money to pay for it.

It feels like you are at the end of your wits...

Feeling like a squeeze of Kalamansi to your open wounds..

But despite of these..there is an inner peace..calming you down..

It is the Holy Spirit in you telling you to Trust in God and let go..

It's not your burden to carry...Jesus is with you all the way.

Life will get better, it should be as God promised.

So my dear friends..pucker up and bear the SOUR.

Because sooner or later, these KALAMANSI will get sweeter.

You just have to BELIEVE!

God Bless!

Pesto Sauce

The first time I tried my pasta with pesto sauce, I fell in love at first bite! Not only that it is very healthy, it taste really good and refreshing instead of all the tomato base sauces and the much creamier Alfredo and Vodka version. You can try pairing this with Grilled Chicken, garlic-buttered seafood or just by itself. You can be very versatile about using different ingredients, from basil to parsley, mint, cilantro or spinach for greens and you also can use pine nuts, walnuts or any other nuts that you prefer..I heard that it was good with cashews...I still have to try that one. One advise though...do not skimp on the ingredients you are using. Chose the best oil (olive oil) and definitely you have to grate your own cheese. Enjoy and have fun cooking foodies!!!

Pesto Sauce

 Tagliatelle

Spaghetti

Ingredients

• 1/4 cup chopped walnuts/pine nuts
• 3 cloves garlic, minced
• 2 cups coarsely chopped basil/spinach/araugula/parsley (your choice), stems included
• 1/2 cup olive oil
• 1/3 cup grated Parmesan cheese
• salt to taste
• 1 (16 ounce) package dry pasta - your choice

Directions

1. Combine the walnuts, garlic, arugula, parsley, spinach or basil in a food processor or blender. Whirl them just until they are coarsely chopped. While the machine is running, add the olive oil in a thin stream. Transfer the pesto to a bowl. (At this point the pesto can be frozen. Thaw it before proceeding.)
2. Stir the Parmesan cheese and salt  into the pesto
3. Bring a large pot of salted water to a boil. Add the pasta, and cook it, stirring occasionally, until it is just tender. Drain the pasta, return it to the empty pot, and toss it with the pesto, adding a tablespoon or two of Olive oil if necessary to distribute the pesto evenly.
4. Transfer the pasta to a serving bowl or to individual plates, garnish with additional Parmesan cheese and serve.

Pot Sticker - Japanese Gyoza

Ingredients:

• 1/4 small head  cabbage, finely chopped (about 2 cups; 7 ounces)
• 3/4 teaspoon kosher salt, plus 1/8 teaspoon for seasoning
• 1/3 pound ground pork (not too lean)
• 1 tablespoon fresh ginger, minced (from 1/2-inch knob)
• 2 scallions, thinly sliced (about 1/4 cup)
• 6 cloves garlic, minced 
• 1 tablespoon Knorr Seasoning
• 2 teaspoons Asian (toasted) sesame oil
• 1/2 egg, lightly beaten
• 1/8 teaspoon freshly ground black pepper
• 30 gyoza (pot sticker) wrappers, from 1 (14-ounce) package*
• 1/4 cup Olive oil

• 
  
  preparation:

In large bowl, toss together cabbage add pork, ginger, scallions, and 1/2 of the garlic and stir to combine.

In small bowl, whisk together knorr, sesame oil, and egg, then stir into cabbage-pork mixture. Stir in pepper and remaining 1/8 teaspoon salt.

On dry surface, lay out 1 gyoza wrapper, keeping remaining wrappers covered with dampened cloth or paper towel. Spoon 1 1/2 teaspoons filling into center, then moisten halfway around edge with wet finger. Fold moisture-free half of wrapper over moistened half to form open half-moon shape. To seal, using thumb and forefinger of one hand, form 6 tiny pleats along unmoistened edge of wrapper, pressing pleats against moistened border to enclose filling. Moistened border will stay smooth and will automatically curve in semicircle. Stand dumpling, seam-side up, on baking sheet and gently press to flatten bottom. Cover loosely with dampened cloth or paper towel. Form remaining dumplings in same manner.

In 10-inch, lidded, non-stick skillet over moderately high heat, heat oil until hot but not smoking, then remove from heat and arrange pot stickers in tight circular pattern standing up in oil (they should touch one another). Cook, uncovered, until bottoms are pale golden, 2 to 3 minutes. Add 1/2 cup water, tilting skillet to distribute, then cover tightly with lid and cook until liquid has evaporated and bottoms of dumplings are crisp and golden, 7 to 10 minutes. Add 2 tablespoons more water if skillet looks dry before bottoms are browned. Remove lid and cook, shaking skillet to loosen pot stickers, until steam dissipates, 1 to 2 minutes. Invert large plate with rim over skillet. Using pot holders, hold plate and skillet together and invert skillet. Remove skillet and serve pot stickers warm.

Dipping Sauce:

Brown Garlic in Olive oil w/ chili pepper and add a teaspoon of sesame oil, set aside

Squeeze Lemon or Kalamansi add soy sauce, a little warm water and some brown sugar to taste, chopped a couple of sprigs of scallion and combine all together together with the crunchy pepper-garlic oil.

A collection of Quotes about relationships.

 

• All Things in life are temporary. If going well, enjoy it, they will not last forever. If not, don't worry and be glad that it won't last either!
• Sometimes you try too hard to make your dreams into reality that it will just end up a nightmare instead.
• The things that you found cute in the beginning of a relationship will be the same things you will hate later on..even love must grow!
• Laugh so hard that even sorrow smiles at you. Live life so well that even death loves to see you live and fight so hard that even fate accepts defeat
• People aren't toys, You cant just play with them, and put them back in the box when you're finished.
• It's hard to answer the question; "what's wrong?" when nothing's right...
• Chasing is a waste of time. How can they see you if you are behind them? Face the other side and say HELLO to your FANS!
• Maybe today you will know that you are worth more than what you are getting, and do not deserve what you are tolerating.
• Listen to what people tell you when they're angry, because that's when the truth comes out.
• The same hands that holds you tight are the same hand that will choke you eventually, look for signs of an abusive relationship.
• Men: 'twas a woman who brought you out in this world and it will be a woman who will put you outta here too if you will not shape up!
• Don't control your boyfriend or girlfriend since they didn't come with a remote when you met them.

Manga at Bagoong (Mango & Shrimp Paste)

 

One of the comfort food when I was growing up.  We have several mango trees planted by my Dad. Everytime I see and remember this delicacy it reminds me of HOME and happy times

RECIPE FOR SAUTEED BAGOONG:

Ingredients

1 Bottle of salted shrimp paste

2 medium tomato, diced

1/2 LBS pork (with fat), sliced

1 small onion, minced

1 head garlic, minced

1/2 cup Brown sugar

Juice from 3 Kalamansi

Directions

• 1. Heat a pan and sear the pork until the oil comes out.

• 2. Add garlic, onion, and tomato then sauté for 3 minutes.

• 3. Put the raw shrimp paste, sugar, and juice then stir. Cover and cook in low heat for 10 to 15 minutes. Stir once in a while.

• 4. Transfer to a serving bowl and serve.

• 5. Pair with Mango or Kare-Kare.

Where is the LOVE?

It's everywhere, just open your eyes and your heart...

To Make You Feel My Love - ADELE

LYRICS:

Source - http://www.kovideo.net/make-you-feel-my-love-lyrics-adele-128844.html

When the rain

Is blowing in your face

And the whole world

Is on your case

I could offer you

A warm embrace

To make you feel my love

When the evening shadows

And the stars appear

And there is no one there

To dry your tears

I could hold you

For a million years

To make you feel my love

I know you

Haven't made

Your mind up yet

But I would never

Do you wrong

I've known it

From the moment

That we met

No doubt in my mind

Where you belong

I'd go hungry

I'd go black and blue

I'd go crawling

Down the avenue

No, there's nothing

That I wouldn't do

To make you feel my love

The storms are raging

On the rolling sea

And on the highway of regret

Though winds of change

Are throwing wild and free

You ain't seen nothing

Like me yet

I could make you happy

Make your dreams come true

Nothing that I wouldn't do

Go to the ends

Of the Earth for you

To make you feel my love

CROSS-STICHING

Anyone who knows me may probably say: "where will you get the time to even think of doing a cross stitch project?" and my answer will be: IDK!

I love art, I admire artwork so much and I feel good when I look at them..best of all I love God's artwork..looking at the trees swaying, the clouds the vistas..I wish could just capture them but Alas, I don't have the gift. Then I found a way of doing it....yes, Cross Stitching! I know..I know...this hobby is for spinster and old maids but hey..I don't mind being called that for as long as you will put sexy back in home economics.

I am the queen of procrastination and the princess of perpetual projects (saw that somewhere) but once I got the motivation I needed I will finish the project to death. I already have an idea for a theme -- BLACK & WHITE patterns or any ART on Black canvass..I am also thinking about turning favorite photos into pattern and sew them into masterpiece made with LOVE.

Okay to support this project I need some cash inflow (reality check for me) so..whoever is interested in doing a project of your own let me help you convert your photos into pattern with a list of thread you will use complete with instruction. Introductory Price will be $10.00/pattern.

What do you think people? Let's do this!

White Chicken & Dips (Hainan Chicken)

Chinese White Cut Chicken

 recipe adapted from Eileen Yin-fei Lo’s The Chinese Kitchen and The Chinese Chicken Cookbook

White-cut chicken is a traditional Chinese preparation that calls for poaching, cutting on the bone, chilling, and serving with a flavorful dipping sauce. Chicken doesn’t have to be fried, crisp, or golden brown to be delicious. When it comes to Chinese dishes, “traditional” usually implies “old as hell” and “bajillions served,” so they must be eating something right. If you’re still not convinced after trying this recipe (highly unlikely), here’s another example of pale but tasty steamed chicken.


makes 4 to 6 servings
3 1/2-pound chicken
1/4 cup kosher salt

For the Poaching Liquid:

10 cups water
6 scallions, trimmed and cut in thirds
1 tablespoon salt
3 tablespoons sugar
1-inch piece of fresh ginger, smashed (optional)
1/2 cup fresh coriander / cilantro, stalks cut in half (optional)
1/4 cup Chinese white rice wine (optional)

For the Ginger-Soy Dipping Sauce:

2 tablespoons soy sauce
2 tablespoons chicken stock or reserved poaching liquid
1 tablespoon fresh ginger, peeled and minced
2 tablespoons finely sliced scallions, white parts only
2 teaspoons sesame oil
1 teaspoon sugar

Equipment:

• A heavy pot, preferably a dutch oven

Notes:

• This recipe is based on two versions from the same author. The list of optional ingredients is the difference between the two.
• Also try this ginger-scallion dipping sauce recipe.

To Wash the Chicken:

1. Wash the chicken under cold running water. Remove any excess fat and rub with about 1/4 cup of kosher salt. Rinse again under cold running water and drain.

To Poach the Chicken:

1. In a heavy pot or dutch oven, add all of the poaching liquid ingredients and bring to a boil. Boil for about 5 minutes.
2. Place the chicken in the pot and add just enough water to cover the chicken. Return to a boil. Reduce the heat to maintain a gentle simmer and cook while covered for about 30 minutes.
3. Turn off the heat and let the chicken cool to room temperature in the poaching liquid.
4. Remove the chicken from the pot, drain well, and cut into bite-sized pieces. The chicken can also be chilled — refrigerate for at least 2 hours before slicing and serving. Reserve at least 2 tablespoons of the poaching liquid for the ginger-soy dipping sauce if chicken stock isn’t available.

To Serve:

Mix all of the ginger-soy dipping sauce ingredients and spoon into individual small dishes. Serve the sliced chicken slightly chilled or at room temperature.

Ginger scallion sauce - Recipe

Ginger scallion sauce

Ginger, scallions and garlic are what I call the trinity in Cantonese cooking. Most dishes use these three herbs in some combination or other. I can't recall a kitchen that didn't have these three items.

Ginger scallion oil is like Chinese pesto. I am seldom without this delicious paste at home. It is so versatile.

It is the sauce for white cut chicken - a traditional Cantonese dish. But it is much more than that: it can also be a condiment in a bowl of noodles, a marinade or used in salad dressings. It is excellent with steamed or grilled fish. I used it in an Asian version of guacamole and it makes a great egg salad. In a pinch, use a couple of tablespoons of the sauce to make fried rice. Just fry leftover rice with the sauce, add salt and pepper and you get a delicious treat! I like to fry the rice in a cast iron pan until the rice is popping.

Ingredients:
1/2 a cup of shredded ginger (or finely minced ginger)
1/2 a cup of finely chopped scallions
1 cup of peanut oil
A clove of garlic
Some coarse sea salt

Method: There are two ways to make it, the traditional way, but is dangerous and messy and a simple way.

Let's live dangerously but first, a few words of advice:

• Keep children and pets out of the kitchen. You do not want to trip over them and splatter them with hot oil!
• Keep the area between the stove and the sink clear. In your dash to the sink, you do not want to trip.
• Do not wear clothes with flowing sleeves.
• Wear an apron.
• Have good, thick potholders on hand.
• Familiarize yourself on how to use a fire extinguisher and keep it close to you.

1. Put the chopped ginger, scallions and sea salt in a bowl with deep sides (I use a Pyrex 4-cup measuring cup). Clear out the kitchen sink and spread newspaper on the counters next to the sink. Put the bowl in the sink.
2. Heat the oil in a small saucepan and add the garlic. Note: I use a small, cast iron frying pan for heating the oil. The iron handle becomes very hot. Good, thick potholders are essential.
3. When the garlic is turning black and the oil is smoking, carry the pan over to the sink and pour the hot oil over the chopped ginger and scallions. There will be a big, sizzling mess. The oil will splatter and bubble over the herbs. Use chopsticks or a wooden spoon to mix the oil and ginger/scallions evenly. There will be a wonderful smell of ginger and scallions. When things have calmed down, pour the ginger scallion oil into a bowl and set aside.
4. Open windows to air out the house.

The less hazardous method:

1. Heat a small frying pan with oil and add the ginger and scallions. Cook them without browning until the vegetables become limp.
2. Add the rest of the oil and heat the oil for about 30 seconds.
3. Add the sea salt when the mixture has cooled.
4. Put the contents of the pan into a bowl and set aside.

Ginger scallion oil can be stored, covered, in the fridge for about a week.

White cut chicken with ginger scallion sauce