Lately I've been feeling depressed, confused, and kept wondering why my life has not been going in the way I had hoped it would. If Guardian Angel are truly exist then it is time to sit down with the Angel and ask for healing and grace.
Friday, March 23, 2012
Friday, March 16, 2012
Tuesday, March 13, 2012
Since when my blogs become a food blog? I have no idea myself, probably because all the yummy food I had been eating lately, I would feel totally guilty if I don't blog about it. ;)
As a child growing up, as much as i can remember I enjoyed good food, but I never learned the art at of cooking until I met my formal roommate. An acupuncturist from Philippine. She had the wall spice rack underneath the cabinet, she used spices every time when she cook. She taught me that food is always taste better when added some herbs on it, like the salt and pepper compliments the salmon fillet or basil and parsley compliments the clams in white wine sauce. You'll enjoy cooking a lot more once you've mastered the basics of the spice. Eventually the little spice rack in the kitchen are my secret to yummy meal!
Most herbs that I use are the dried herbs from the spice racks that sit on my kitchen counter. Occasionally I would use fresh herbs such as basil for my oven baked chicken and salmon, otherwise I'll stick to dried herbs. Fresh herbs won't last long even you put it in the fridge, most of them ended their life in the garbage can after 2 use. On the other hand, you an keep dried herbs as long as you can before the expiration date (if they have any). Check out my white wine clam pasta recipe below this posting! And oh, I bought most of my dried herbs from spice racks online store ;)
Saturday, March 3, 2012
Everyone who know me, they would know I'm a huge fan of Italian food. I dont ususally cook, but when I do, white wine butter sauce pasta with baked clams happens to be my favourite.
Here is a simple white wine butter sauce that can be served with fresh clams.
White Wine Butter Sauce for Clams
1/3 cup olive oil
4 cloves garlic, minced
3 tablespoons Italian parsley, chopped
½ cup dry white wine, such as Chardonnay or Sauvignon Blanc
2 tablespoons butter
few mushrooms
Some basil spice
Fresh ground pepper to taste
4 lbs fresh clams in shells
(Make sure that you purchase clams that are in shells that are closed tightly)
Wash and soak clams in water before beginning to cook. Heat olive oil in large stock pot; add garlic sauté for two minutes. Add the clams, mushrooms, parsley basil, pepper and wine to pot and cook on medium-high heat until the clams open up. Remove the clams from the pot and discard any that haven't opened. Add butter to the pot and stir with a wire whisk until the sauce thickens. Pour the sauce over the clams and serve.
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