生活小记

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  • 2025/04/03 16:54
• the everyone’s kitchen
  
   I don’t know when hobbies and interests became aggrandized to “passion projects,” but here we are.
  
  I’ve noodled a new food writing project for a while.  One specifically about Canadian food—not what’s found in glossy magazines, not fashionable eating hitched to celebrities, fads and marketing schemes—but actual foods prepared in actual kitchens. It’s pretty easy to become myopic and follow herd mentalities around the normalcy of “local eating,” “clean eating,” and CSAs.  It's also just as easy to assume faddish foods and ingredients such as coconut oil, slow coffee, and bone broth are the centre of the everyone’s kitchen (or worse, any kitchen that doesn’t tout them is somehow a lesser space than a kitchen that does).
  
  Then, my thoughts meandered to my backyard. Here, in Waterloo Region, we are known as both a German and a Mennonite community—but that’s only part of who we are. Half claim German or British backgrounds, but the balance arrives from the rest of the world: the Caribbean, Central America, China, Eastern Europe, India, Portugal, Southeast Asia, West Africa, (etc.). 
  
  Several projects address current food culture or have cooked through historic local cookery books—and they are fabulous. I’m interested in how we got to where we are.  How the land influenced people and food.  The waves of new and different cultures. The evolution of our food and drink industry. To me, understanding a people’s challenges, time and opportunities are essential to understanding that people’s food.
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  • 生活小记
  • 2016/03/04 18:57
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• And since most players
  
  
  Specifically, Judge Kavanaugh of the D.C Circuit ruled that the FAA doesn’t have the authority to “promulgate any rule or regulation regarding a model aircraft,” and that is exactly what they were doing with their drone registration database .
  
  So the FAA is now offering to refund the $5 paid by people who registered their drones. They also are offering to delete your entry in the registration database, as long as you certify that your drone is being flown strictly for recreational use and will fly “in accordance with a community-based set of safety guidelines”.
  
  If you registered your drone during the introductory period when the FAA waived the $5 fee, you won’t be eligible for a refund.
  
  You can see the refund/deletion form here, which needs to be printed, filled out and mailed to the FAA for processing.
  
  Of course the FAA is still encouraging voluntary registration for all drone owners, which over 820,000 people have done since the database was introduced in late 2015 Miramar Travel.
  
  This isn’t the last we’ll hear from the FAA on drone oversight. While the FAA isn’t allowed to create new rules regarding model aircraft, congress absolutely can.
  
   in the drone world, including DJI and the Association for Unmanned Vehicle Systems International are in favor of a centralized registration database, it’s likely congress will soon either implement the a similar rule themselves or rewrite the law that prevented the FAA from doing it themselves.
  • 生活小记
  • 2014/09/18 11:02
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• the family happy
  
  I grew up on this dish. Every summer, my mom would head out to the garden and bring in a huge zucchini and a couple of perfectly ripe tomatoes. She’d slice them up and throw them in a baking dish with some sweet onion, and then she’d top it all with a good amount of grated cheddar. Then she’d bake it until the veggies were tender, the cheddar oozey, the family happy.
  
  It seems like such a simple dish (and it is), but I’ve screwed it up an embarrassing number of times. Basically, the pattern goes like this: I forget important details from season to season, fail an attempt (bake it covered, for too long, not long enough …), and then I call my mom once again to ask for directions.
  
  So I’m actually kind of proud that I finally remembered it all on my own this year. And it’s just as I remembered: the dish my mom would whip up every other day come August, a sure sign that we’re smack in the middle of the dog days of summer.
  
  And now I’m going to save the recipe for posterity in this here food blog so that I never, ever forget. Yes, I want to share this wonderful little dish with you, but I’m also pretty happy to have it written down for good.
  • 生活小记
  • 2014/09/08 16:54
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• adapted for Japanese tastes
  
  Spring rolls (or often called egg rolls and used interchangeably) is a dish found in East Asian and Southeast Asian cuisine.  Savory filling wrapped in flour-based pastry sheet and deep fried till the outer shell is crispy and golden brown.  We call this dish “Harumaki (春巻き)” in Japan, direct translation of “spring rolls” in Japanese.  Harumaki were originally introduced to Japan by the Chinese and adapted for Japanese tastes .
  
  Typical ingredients for harumaki (Japanese spring rolls) include some type of meat (pork, shrimp, etc), carrot, shiitake mushrooms, bamboo shoot, etc.   Each family makes them slightly different, and today I’ll show how I make my tasty harumaki.  I learned my recipe from my mom using 10 ingredients for the filling Underfloor Heating.
  
  Her signature harumaki includes three types of protein – shrimp, ground pork, and chicken tender.  However, ingredients for spring rolls are really up to your preference.  You don’t have to include all 1o ingredients that I used.  You can pick a couple of your favorites or experiment with fresh seasonal ingredients.
  
  The only difference between my mom’s and my harumaki is that my mom’s harumaki is wider, one and half times wider than mine.  Growing up, I had trouble picking  up harumaki with chopsticks to eat them so I made my harumaki size similar to typical Chinese spring rolls size.
  
  Depends on the filling, you may want to change the dipping sauce, but typical Japanese harumaki is served with the combination of soy sauce and rice vinegar and you can also add Japanese karashi mustard.
  
  Today’s recipe has many steps, so hopefully my recipe video below will help you guide through how to make this delicious dish.  There are many steps and ingredients involved but it’s not hard bravo audio.
  • 生活小记
  • 2014/08/05 12:51
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