Father like Son!
Some 36 years ago Ken coached Les' KAC basketball team and today he co-coaches with Les, Andrew's KAC team at the same court at Holy Nativity gym.
Les was about the same age Andrew is today, 8 yo.
How can I use a sinkful of robust, aromatic sweet basil, organically grown and freshly harvested, in our vegan diet?
After 4 hours in the kitchen, I was able to process 6 pounds of vegan organic pesto!
That's about 3/4 of gallon.
Pesto stores well in the freezer and can be used when ken's basil plants are still young.
We are very thankful for our tai chi students who come out so faithfully to our non-instructional session. This morning a full force of 13 men and 3 women came out to get their tai chi fix! Click on the play arrow to see why lucy's is very thankful!
another Special day to be thankful for... food for thought, as we prepare to accommodate all dietary preferences
and the selections for hot pot increases from leafy greens to root veggies as well and fungi and more yet to come!
closing a chapter on a record number of bittermelon dishes throughout a very long and fruitful season!
This is what is left of the fried rice I made. It didn't look like it would be very appetizing since there isn't any color! But, after eating it...who cares about the color...it's the taste that counts!
I pan fried my leftover brown rice with very little oil. Would you believe? The rice browned well and turned out very crunchy. I diced up homemade kim chi that ken had made a while ago. Added some fresh chives and sweet white corn.
Don't let the color fool you!
This is very flavorful dish!
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