Saturday, February 20, 2010

Be My Bridesmaid Paper Project

Again Oncewed comes up with a great card tutorial
Check it out HERE

Past Treasure Mine

Being on Olympic year I dug this little photo up out of the archives of the scrapbooks . Thought I would Share .
Being a brazen hussy on more then an occasion or two, I asked the torch runner of we could have photo with him.
He was stopped just outside of Hayward California in 1984.
Our daughter was 8 years old.
She really did not know how lucky she was until just recently when looking back on some of our Ta Da photos.
This was not a regular stop for the runner ,no police,no press ,no fan fare nothing in 1984.
Just a wonderful Ta Da Moment in our life's journey.

Tonights Dinner Recipe to try

Hunan Shrimp
•3-4 c. peanut oil
•1 1/2 lbs. shrimp, shelled, deveined, tails on, washed, dried, and refrigerated for at least 4 hrs.
•1/2 c. onions, diced into 1/4" pieces
•2 tbsp. fresh ginger, finely chopped
•1 garlic clove, minced
•Sauce, recipe below

1.Pour peanut oil into a wok, and heat to 375°F.
2.Oil blanch the shrimp for 45-60 secs., until shrimp begin to turn pink, and curl. Remove, and set aside.
3.Remove oil from wok, then replace 2 tbsp. oil. Heat oil until white smoke appears.
4.Add onions, ginger, and garlic, and stir fry until onions soften, about 2 mins.
5.Add shrimp, and toss together thoroughly.
6.Stir sauce, and pour into the wok. Stir together until shrimp are well coated.
7.Add sesame oil, turn off heat, and stir well. Remove from wok, and serve immediately.

•1 1/2 tbsp. oyster sauce
•3 tsp. sugar
•4 tbsp. ketchup
•1/2 tsp. salt
•pinch of white pepper
•2 tsp. Hunan pepper; the soaked pepper flakes at the bottom of the hot oil OR substitute 2 tsp. chili paste, sambal ooleck, or 1 heaping tsp. crushed red pepper flakes plus 1 tsp. red chili oil
•1 tsp. sesame oil
1.Combine in a bowl, and mix well. When ready to serve pour over Cooked shrimp. Serve