Thursday, January 28, 2010

Life

So, twice this year, I've gone into the suite bathroom and hit the button to turn on the light, and it hasn't turned on. And try as I might, (for fifteen minutes) I can't make the darn thing turn on. But I figured it out. The first time it happened, I pressed the button and waited. Then pressed the button a million times without waiting. Then, after the requisite fifteen minutes, I banged on CO's door and whined to her to make the bathroom light work. She asked what I was talking about, so I explained. She walked into the bathroom, and I said, "See?" then pressed the button. And voila, the light turned on. It happened again yesterday, and I actually had to explain the reason to CO why she needed to hear me say "the light is dysfunctional" and walk towards the bathroom with me. She obliged me, and it worked! 

She is now convinced she's magic.

Oh well.

Love you all!

KSM

Tuesday, January 26, 2010

From A Collection of Useless- But Funny- Essays

Unsolved mysteries. Not hauntings or unidentified flying objects or disappearing chapstick. Just life's little inexplicable curiosities that remain mysterious only because we, as individuals, choose to let them remain as they have always been. I'm talking, of course, about cracker wrappers. Not the long tubes of crackers, although those are oddly difficult to open neatly, but your general restaurant and cafeteria crackers individually pre-packaged by twos in some strange version of plastic wrap. Around these creatures hover two of life's unsolved mysteries. I leaned the explanation for one of them, but choose not to acknowledge it. The first is their obstinate resilience to being opened. But once that is acheived, the second enigma comes out; static. It's as if the action of tearing the plastic instills in it some absurd idea of vengeance by annoyance: they stick to you. Your fingers, your clothes, your hair. And just when you think you're rid of it, that you've managed to make it cling to the table top, six hours later you find it stuck to the back of your blouse. Scientists, you just go on deluding yourselves. If it's not spiteful cracker packaging at work there, then it is at least Mr. Murphy at play.

Friday, January 22, 2010

And a Few For the Road





Just a few final projects before I hit the road.... 

SMILING SO BIG RIGHT NOW.

It's back to the dorm tomorrow, and back to classes Monday. (But not until 1:30. No worries)

Love you all,

KSM

Friday, January 15, 2010

Baking Smiles

Banana Bread

I have made a lot of it recently, and I did one yesterday that was superb.

Cranberry Orange Banana Bread (Yummy toasted)

3 or 4 ripe bananas, smashed
1/3 cup melted butter
3/4 cup sugar
1 egg
1 teaspoon vanilla
1 teaspoon baking soda
Pinch of salt
1 1/2 cups of all-purpose flour                                                                                                                     1 cup chopped cranberries (fresh or dried)                                                                                               1 Tablespoon orange zest/peel

No need for a mixer for this recipe. Preheat the oven to 350°F (175°C). With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix. (works best if you sift the flour) Pour mixture into a greased loaf pan and bake for one hour, or until knife inserted in center comes out clean.

Notes: The top will not be sticky, but it's well worth it. This bread is dense and very banana-y, I promise. I mean, seriously, there are four bananas in one load. It's practically mostly banana. The cranberries and orange are optional, this recipe is also just as good without the extra fruits. Also, although I haven't tried it yet, I suspect adding a Tablespoon of cocoa to the plain banana could make for a fun treat. Just a thought.

Love love love

KSM (I hope you enjoy this recipe... It makes a lot of people smile if you share it, and it smells wonderful while you're baking.)


Friday, January 08, 2010

Wokking- Szechuan Broccoli for All

So, last night I made fried rice, TuDouSi, and a lovely SiChuan broccoli for dinner in my wok. RPM didn't like the broccoli very much, but that's to be expected since he's no great vegetable eater. But daddy really liked it, and I was very pleased with the recipe, so I thought I'd share it with you here so you can try it. It works better in a wok, but I think it could be pulled off with a skillet as well. So, here goes!

Szechaun Broccoli (四川西兰花)

1 tablespoon soy sauce
1 tablespoon rice wine vinegar
1/2 teaspoon sugar
2 teaspoons vegetable oil
1/2 teaspoon red pepper flakes
1/2 teaspoon grated ginger
2 garlic cloves, crushed
5 cups broccoli florets

Combine soy sauce, rice wine (distilled white vinegar may be used to replace this) and sugar in bowl and set aside. 

Heat a wok. Allow to get very hot. Swirl in oil to distribute around pan. (You should always put oil in a very hot wok,) Put in red pepper flakes, ginger and garlic. Stir for for 30 seconds. Add broccoli and stir for 1 minute. Add soy mixture. Stir again.

Cover and cook for 2 minutes. Can sprinkle with toasted sesame seeds if desired, but I didn't use them and it's still lovely.

Enjoy!!! I really hope you try this out- it's got a little bite, but the broccoli flavor is strong too. Because of the cooking method, the broccoli is still crisp- and perfectly lovely!!!

I'm eating the leftovers as I type, mixed in with bowl of plain rice and soy sauce and it's still perfect. So try it for me- you won't be disappointed.

Lots of love!

KSM