Posted by だてBLOG運営事務局 at

A Healthier Option This time


I was really trying NOT to make a sweet post this time. I’ve been eating far too much butter and sugar lately and the results are quite evident. 2 inches on my waistline and 4 kgs overweight :(( U know, they should’ve put a warning … “Food blogging can be hazardous to health – Blog at you own risk !!!” Looks like I’m going to be off sweets for a while now … lets just see how long that lasts :D
If u guys remember i was supposed to be store cleaning n all as i was leaving. Well my trip got postponed by a few days :( but yes the cleaning still goes on Digital Signage. Looks like i will be able to use all my stocks after all . My red radishes too are ready just in time for me to start picking and consuming. I thought I’ll miss them all together , but i was fortunate enough to get the first harvest. I had planted them 40 days ago and according to the instructions they came out just in time. At least the first batch did. I still have a some in the soil n they have a few more days before they are ready. At the moment I’m trying to think as healthy as possible, so soups n salads for a while … atleast till my tummy tones down a bit.
Here are 2 wonderful dishes from my kitchen, easy, healthy and of course they use a lot of my remaining ingredients.
Red Raddish, Roasted Red Pepper, Butter Bean and Feta Cheese Salad

1 large red pepper roasted and cleaned and thinly sliced
100 gms feta cheese broken into pieces
handful of black olives
i can butter beans washed and drained
1 bag mixed salad leaves
couple of radishes thinly sliced

For the dressing keep it very simple

salt and freshly ground black pepper
olive oil
juice of 1 whole lime

Now you don’t really need instructions for this. Just place it all together nicely, dress it with salt, pepper and lime juice, drizzle olive oil all over, toss it and dive in wine pairing. The sweetness of the peppers, the creaminess of the beans, the sharp saltiness of the feta cheese and olives and the crunchy n refreshing salad leaves really makes this one hellva salad … good source of protein and filling too !
Asparagus and Pea soup with Basil Pesto and Pine nuts

1 packet Maggi asparagus soup ( yes i do keep them…just for emergencies)
2 handfuls frozen peas
1 clove garlic grated
1 tbsp olive oil
salt and pepper
300ml chicken stock
grated Parmesan for garnish
few toasted pine nuts for garnish
home made basil pesto
Lemon wedges to serve

To start the soup, u’ll need to heat in a saucepan 1 tbsp olive oil. Fry the garlic till fragrant, add the peas and stir well, cook for 2 mins and add the chicken stock and mix in the soup packet. Whisk till well combined and bring to a boil and simmer for 15 mins. With a hand blender, blend to a chunky consistency and add the seasonings. Turn off the heat, serve in a bowl and add a dollop of freshly homemade pesto, grate some Parmesan and squeeze some lime. The lemon really lifts the soup up and brings it a zingy freshness. Together with the pollenta, and some more pesto to go around international paper company, its difficult not to fall in love with this combination.

Char Grilled Pollenta

3 cups water
1 cup pollenta
60 gms unsalted butter
1 cup finely grated Parmesan cheese
salt n freshly ground pepper

To make the pollenta, place the water in a large saucepan and bring to boil on high heat. Slowly add the pollenta whisking continuously, until well combined. Reduce the heat to slow and stir with wooden spoon for 2-3 mins until it comes away from the sides of the pan. Stir thru the butter and Parmesan. Spoon into a baking dish/tin, flatten out smoothly and chill in fridge for 30 mins till well set. Cut in squares and grill on hot griddle pan or around 4 mins or crispy.  

Posted by difficulties at 18:39Comments(0)Jewelry hong kong

Alphabet Vegetable Soup


I was in the car the other day, I don’t know what for. It could have been one of a million things these days: driving the little girl to school, rushing to the grocery to grab some last minute item that we had somehow failed to notice was running low Loop app, bringing to the little boy to the pediatrician, going to one of my father’s doctors, off to the mall to buy school supplies and a new pair of soccer shoes for the hubs, hopping to a cozy neighborhood hidden gem of a restaurant to have lunch with the girls. Gosh, anything really. When did life become this busy? I’ve been almost 40 years on this Earth and every time I think this I can’t help feeling like adulthood just snuck up on me.


I was in the car and I reached around the backseat for something and saw that the whole floor back there was covered in glitter. It was like a band of fairies had come and gone, and all that I had left to speculate their existence was this blanket of sparkling dust that marked their passing. At once I realized that the glitter was from my little girl's ballet skirt…the white tulle one they were required to wear which was adorned with glitter that had no hope of surviving the rambunctious exertions of my 4-year-old.

My first thought was, “how am I ever going to clean this up?” But then I paused, and smiled, and thought…why would I even want to? In a world too busy and much too fast, where all sorts of grown-up things pull you this way and that dc electric motors, like cyclones made of deadlines and reports and mortgage payments, why wouldn’t I want a little pixie dust in my ratty old (but very faithful) Honda?

And I drove away, not touching even one shiny sliver, happy for both the wonder that a child can bring into your life and the little reminders that keep us believing in fairies and all sorts of magic. Even at the staid old age of almost-forty.

Here’s something for the children in your lives…and for the inner child in us all.

Alphabet Vegetable Soup

1 onion, peeled and quartered
2 cloves garlic, peeled and smashed but left whole
4-5 chicken thigh fillets
7 cups of water
1 medium carrot (about 150 grams), peeled and diced
100 grams green beans/string beans, de-stringed and chopped
1 small head (or half a regular head) of broccoli (about 200 grams), cut into small florets, stem peeled and diced
1 cup frozen green peas
100 grams alphabet pasta (or any small pasta for soup)
Sea salt and freshly cracked black pepper to taste

- Place chicken fillets, onion, and garlic in a pot and cover with the 7 cups of water. Bring to a boil and then lower to a simmer. Skim off any scum that comes to the surface. Season with salt and pepper. Let this cook for about 10-15 minutes or until chicken is cooked through. Remove chicken from the pot (leaving the broth) and set aside.
- Add the carrots to the simmering broth and cook for about 5 minutes. Add the green beans and broccoli and cook until all the vegetables are tender, about 20 minutes. Taste and adjust seasoning if needed.
- While the vegetables are cooking, shred the chicken meat.
- When the vegetables are tender add the peas and alphabet pasta and cook for about 4 minutes more or until the pasta is done. You can choose to fish out the onion and the garlic at this point but I just leave them in.
- Add the shredded chicken back to the pot, stir, then make one final taste for seasoning and take off the heat and serve.

There is something about alphabets (pasta) that makes me just smile and feel like I may never grow up. It’s also something I love giving my kids. This is a very basic alphabet soup, with a chock-full of vegetables, that makes for a lovely, sustaining, healthful meal. You can mix the veggies around to include your family’s favorites, and leave out any they don’t care for Managed Security. And of course, there is the whimsy, and educational value, of having letters in their soup!

When making this, try to get all the vegetables cut to roughly the same size. You can serve this with a grating of parmesan cheese and a drizzle of extra virgin olive oil to top…or leave it as is, as I have done here. You can also use chicken stock instead of water to give the soup’s flavor more depth, but using plain water is just fine. You can also add a sprig of fresh herbs to the pot with the chicken, if you have any around.

So…make sure to stop and marvel at the fairy dust. Relish each and every haphazardly placed ballerina sticker, found in odd places. Pause to live in the moment of made-up games and imaginary horses named Sparky. Childhood is fleeting, and so, in fact, is life. Enjoy the ride…and have a great week ahead!  

Posted by difficulties at 15:53Comments(0)General management course