Meatless sticky rice with Shiitake mushroom, dried bean curd, Chinese taro, chopped red dates seasoned with fermented red bead curd, star anise, vegetarian oyster sauce, and shoyu.
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Long rice, seaweed, tofu, Malabar spinach, and Chinese taro in a homemade chicken broth with red dates.
Tai Chi at Kilauea District Park by everydaytaichi lucy chun
New Spring 2018 session begins: Level 2: Yang 24 Form, January 9 Tuesday 9AM Level 1: Yang 10 Form, January 11 Thursday 9AM Level 3: Yang 16 Form, January 11 Thursday 10AM Registration will be held on the first day of your class. Email lucy at everydaytaichi@gmail.com Click here for more info. Ken's aquaponic watercress made a fresh tofu salad. Mustard cabbage or kai choy from ken's organic garden was an easy choice for a chow fun, or fat noodle char siu dish. Pan fried wonton or our favorite potstickers were also on our New Year menu. Our green salad also from ken's organic garden included, Manoa lettuce, kale, moringa, mint, baby arugula, dill, cilantro and basil topped off with homemade dill vinaigrette garlic shoyu, lilikoi butter dressing. We can't forget the poke that ken fixes up with the tako he catches throughout the year! Our kumquat tree is shines brightly with its golden, sour, tangy, citrusy fruits, just in time help welcome in the new year.
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