Monday 27-01-2014 – "TDK" Purry Awards

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  • #800567

    its ok! i didnt even realise it!

    #800568
    JerseyJoan
    Moderator

    Hey everyone – to combat the winter blahs, we watched “The Endless Summer”, followed by “The Flamingo Kid” over the weekend.

    http://www.metacafe.com/watch/4213348/the_flamingo_kid_movie_trailer/

    #800569

    there r more of these kiitified albums on the neat…:)

    #800570

    i wish summer really was endless lol

    #800571
    katzenjammer
    Participant

    Hi again kits *waves*

    I too love Red Hot Chilli Peppers, esp. lead Anthony Keidis *blushes*. There are zillions of kitty *improved* album covers on the info superhighway, had some difficulty narrowing choice down LOL. Not fun out there, snow over ice, nearly “wiped-out” several times, which would have been very not good. Going out again, this time will wear ultra-sturdy, treaded, lace-up boots (not that I was wearing kick a** heels in any case). Yes, I do have many pairs of boots. And shoes. LOL

    #800574
    AV
    Participant

    Afternoon all!…. well, Monday’s over (yay!) ….. always hard to get back in the swing of things after a festive weekend! …… I feel like field peas w/snap beans for dinner tonight, will probably make some buttered rice and sauteed chicken to go with…… hope everyone is having a good afternoon

    #800575
    Jeankit
    Participant

    Ouchie, hoping you feel better soon BB!
    Paw up waving to you Av & Nirmal! Stay bundled up KJ:
    Bundled up kit!

    Thanks for the Summertime reminder Joan!

    Heading out about 1/2 hr early because of the frigid temps today!
    Wishing all a stay safe/warm in the Northern Hemisphere.
    Keep cool in Kiwi Country or warmer areas!
    Back on the flip as Tuesday!

    #800577

    paw back up to u jean n whoever is around!

    #800578
    JerseyJoan
    Moderator

    Oooh AV your dinner sounds delish! I think we will have leftover soup I made last week, with some fresh salad.
    Stay warm, JK – and everyone else who is getting sucked up into round 2 of the polar vortex.
    There is a spectacular sunset now – Blues and greens and oranges and “TDK” pinks!

    #800579
    Moonshadow_NZ
    Moderator

    Good morning all, love the kitty bands.
    Commune I like the way you listed your time like GMT +/- but as TDK. I must be TDK+13 in that case.
    AV, thanks for reminding me about beans. I have snap/string butter beans(not lima beans) ready in the garden for dinner tonight. I’ll cook them barely then chill and serve with finely sliced red onion and halved cherry tomatoes and the chicken boobs when I have decided how I will do them.
    It is lovely and sunny here this week and I will try and fan as much of it over towards the polar vortex regions to make it lass freezing for you all. Brrrrrrr, keep safe and warm folks.
    Joan, lovely sunset.
    Deb, I hope your brain kicks back in soon and all those nasty symptoms of the flu go away, it’s not nice feeling that cr*ppy.

    #800583
    JerseyJoan
    Moderator

    I must remember your use of string beans come summertime, MS. I don’t think to serve them cold but they sound so refreshing along with fresh from the garden cherry tomatoes.

    #800584

    sounds good, moon! im soaking some sago. im going to make some sago kheer….sago pudding with coconut milk, saffron and whatever else i dig up. we are out of cardamom (elaichi). so i have to work around that somehow. maybe some cinnamon or nutmeg which isnt the same, but it’ll taste good.

    #800588
    Moonshadow_NZ
    Moderator

    Joan I got the recipe from Allrecipes but i can’t seem to find it now. Green bean and tomato salad is what it’s called. I printed it out. I use green and yellow string beans for added colour. The recipe also has chopped celery. Barely cook the beans whole or halved until still slightly crisp then chill in icy water and drain. Mix with celery, cherry tomato halves and finely sliced red onion. I toss a dash of balsamic vinaigrette over the top.
    Nirmal, we used to make lemon sago during Summer for a chilled dessert. Soak the sago and then simmer in a pot of water with sugar and lemon juice and zest until clear and thick, pour into a bowl and chill. I used to make mine lemon and orange, sort of sweet and sour sago. Delicious on it’s own. Your recipe sounds wonderful and I love the flavour of cardamom.
    Dare I say that it’s another hot day here.
    MS runs for cover in case snowballs are being tossed at her.

    #800590
    JerseyJoan
    Moderator

    Thank you! I can make that and some pasta for one of my “meatless Mondays”.

    #800593
    Moonshadow_NZ
    Moderator

    The bean salad will be going with skewers of prawn and chicken and avocado and corn on the cob cooked in it’s husks.
    I had better go and pick the beans and get them partly cooked.

    #800594
    bumblebee
    Participant

    I made spaghetti for dinner. Was in the mood for it tonight. Lots of leftovers for the next few days too!
    My dear mother in law used to make a cold string bean salad using cooked string beans, raw onions and Italian dressing over it. She made it for the summer. I always made it for my husband. She had a lot of different recipes I liked and then made from then on. What a sweet lady she was.
    OH!!! I saw that BEAUTIFUL, gorgeous sunset tonight that you spoke of Joan! Wondered if you saw it too, while I was watching it. It was like a show as it kept changing and became prettier and prettier! WOW! Intense colors. Guess it was the cold front coming in. SO glad I got to see and enjoy it. 🙂

    #800596

    moon and bumble both your suggestions sound great. really great.

    i made the sago tonight. my auntie and uncle had some aging sago everyone had forgotten about, and i wanted to do something with it. i soaked it overnight, drained then boiled it for 15 minutes till it was clear in water. the water was nicely thickened into a thick translucent watery jelly. i took a mixing bowl, i took a little saffron, some sugar, and a packet of coconut milk powder and mixed it together. i then put a strainer over the bowl, strained a little of the sago cooking water over it and mixed it. i let the rest of the cooked sago drain separately and then mixed that in. i broke up four big fat elaichi (cardamoms) that i found (if you use smaller ones, then use like 6), and a little ginger. I didn’t have any nutmeg and cinnamon, but you can add a little of that in and mix it all together. it should be a nice light pink and smooth and silky except for the translucent sagos floating in it. it will be a bit more watery than traditional tapioca, but thicker than typical kheer. think clam chowder texture, minus the big lumps.

    this was a purely experimental recipe. i wanted to mix sago and coconut into a drink i had gotten in an asian store. then i saw this –

    http://chefinyou.com/2012/10/sabudana-kheer/

    and decided to see what i could do if i cooked the sago and use the recipe for loose inspiration. it turned out rather well!

    #800597
    Moonshadow_NZ
    Moderator

    Nirmal that sounds fantastic, lovely flavours. The lemon sago dessert I described it quite thick and chilling it makes it very thick but still delicious. I may have to try your recipe sometime, I only have cardamom powder though.

    #800598

    lemon sago? that sounds great!

    cardamom powder works ine! in fact the only real difference is if you crack these big fat arse pods, you have a little garnish. but if u want to fancy it up, you can plop a couple fresh mint leaves and more saffron around if you’re readying it for a party or something.

    #800600
    AZDEBRA 5/27 & crew
    Participant

    Reader Submitted: Tumbleweed Invasion Photos 1-26-14

    Type ‘none’ in the block below the first picture and all the pictures show up….

    Sorry I have been absent for awhile, came back from Chicago and have been sicker than a puppy and trying to cough up a lung or two, sigh.

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