Ready to Serve

Ready to Serve, a photo by susanvg on Flickr.

Believe it or not, this was made mainly from leftovers. We made a Chinese fondue on New Year's Eve - a great way to slow down a meal and savour every morsel. We had a bit of leftover beef and lots of vegetables. We enjoy cooking together - we chopped and talked and then sat down for a feast.

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You may notice a few changes on the blog - I have decided to keep a record of the books I am reading this year - with a few short annotations (there is a link at the top) and this month I am participating in a Mindful Writing Challenge - taking a few moments each day to be mindful about something and write about it. Comments there are welcome too!

Cooking

meal, a photo by susanvg on Flickr.

Nothing like a good stir fry! Too often our meals are heavy on protein and light on vegetables. A stir fry reverses that - chock full of colourful vegetables. No need to add a salad, it's all cooked in one dish. I like the crunch of the perfectly cooked broccoli. No soggy vegetables for me. We added some scallops for a perfect meal.

Stirfry

Stirfry, a photo by susanvg on Flickr.

I think we are always full of great intentions in January - healthy eating, healthy lifestyle in general. My feeling is it is always a work in progress. These stir fried vegetables were destined to be served with lentils and rice.

But as the temperature plummets, my thoughts go to those substantial meals that warm from within - soups and stews. My proxy Scottish grandmother would have said the food that "sticks to your ribs." Unfortunately they often stick to my hips and other places. So I try to find warmth in herbal tea.