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“You may not see it now, but whatever we learn has a purpose and whatever we do affects everything and everyone else, if even in the tiniest way. Why, when a housefly beats his wings, a breeze goes round the world; when a speck of dust falls to the ground, the entire planet weighs a little more; and when you stamp your foot, the earth moves slightly off its course. Whenever you laugh, gladness spreads like the ripples in a pond; and whenever you’re sad, no one anywhere can be really happy. And it’s much the same thing with knowledge, for whenever you learn something new, the whole world becomes that much richer”

– Norton Juster, The Phantom Tollbooth

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“Every atom in your body came from a star that exploded. And, the atoms in your left hand probably came from a different star than your right hand. It really is the most poetic thing I know about physics: You are all stardust. You couldn’t be here if stars hadn’t exploded, because the elements – the carbon, nitrogen, oxygen, iron, all the things that matter for evolution and for life – weren’t created at the beginning of time. They were created in the nuclear furnaces of stars, and the only way for them to get into your body is if those stars were kind enough to explode. So, forget Jesus. The stars died so that you could be today.”

– Lawrence Krauss

Where You Lead, I Will Follow

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Gilmore Girls was recently added to U.S. Netflix, and it has been getting a great deal of press in the last week or so. It’s great to see one of my favourite shows recognized. There was even a piece on Wired today, talking about how the show is one that cries out to be binge-watched. Which is true. I’m doing it myself again, on DVD. I bought them all at one point when they were on sale at HMV. I had started about a year or two ago, but lost the thread and, since it had been so long, I had to start over.

If you haven’t watched it, do. It’s one of the best written, best acted shows to come out in the the last fifteen years. Characters you fall in love with, dialogue that crackles with life and pop culture references; practically demanding that you pay attention and even then, requiring more than one viewing to catch it all.

It’s nice to pop into Stars Hollow again for a nice, extended, 7 season visit.

Recipe: Slow Cooker Chicken Tikka Masala

Posted on by Stephen

1 to 1 1/2 pounds boneless, skinless chicken thighs
1 large onion, diced
3 cloves garlic, minced
1-inch piece whole ginger, peeled and grated
2 tablespoons tomato paste
1 to 2 tablespoons garam masala
2 teaspoons paprika
2 teaspoons kosher salt
1 (28-ounce) can diced tomatoes
3/4 cup heavy cream or coconut milk
Fresh cilantro, chopped
2 cups cooked rice, to serve

Cut the chicken thighs into bite-sized pieces and transfer them to a 3-quart or larger slow cooker. Stir in the onion, garlic, ginger, tomato paste, 1 tablespoon of garam masala, paprika, and kosher salt until the chicken is evenly covered with spices. Stir in the diced tomatoes with their juices.

? If you have the time: Marinate the chicken in 1/2 cup yogurt for up to 6 hours. Shake to remove excess yogurt before transferring to the slow cooker.

? If you have the time: Sauté the onions and garlic in a little olive oil over medium-high heat in a skillet until softened, then stir in the ginger, tomato paste, and spices until fragrant. Transfer to the slow cooker with the chicken and diced tomatoes. This will give your tikka masala more depth of flavor.

Cover the slow cooker and cook for 4 hours on high or 8 hours on low. Fifteen minutes before the end of cooking, stir in the heavy cream. If you prefer a thicker sauce, leave the slow cooker uncovered for the last 15 minutes. Taste and add more garam masala or salt to taste.

Serve over rice with fresh cilantro sprinkled over the top of each serving.

 

Original Source: http://www.thekitchn.com/recipe-slow-cooker-chicken-tikka-masala-recipes-from-the-kitchn-211284

Recipe: Indian Chili Chicken

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1 pound boneless, skinless chicken thighs (6 to 8 smallish ones)
2 tablespoons dark soy sauce, plus extra if required
Ground black pepper, to taste
1/2 teaspoon bouillon powder (or 1/2 a stock cube)
1 to 2 tablespoons neutral cooking oil
1-inch piece ginger, finely chopped
2 cloves garlic, finely chopped
1 to 2 green bird’s eye chili(s), sliced (add more if you like your sauce spicy)
1 medium green bell pepper, sliced
1/2 tablespoon red wine vinegar
1/2 tablespoon cornstarch
1/2 teaspoon sugar
Salt to taste
Fresh, chopped cilantro, to garnish
Sliced green onions, to garnish
Cooked rice or noodles, to serve

Cut each chicken thighs into 2 to 3 smaller pieces. Place them in a large bowl, and stir in the soy sauce, black pepper and bouillon powder. Cover and refrigerate for a couple of hours, or even overnight.

When ready to cook, let the chicken come to room temperature on the counter for 20 minutes. Heat the oil in a saucepan over medium-high heat, and add the ginger, garlic and bird’s eye chili. Sauté for a minute, until fragrant, then add the green pepper and chicken. Fry for 2 to 3 minutes, coating the chicken in the ginger, garlic and chili mixture.

Turn down the heat, and simmer gently for 10 to 15 minutes, covered, until the chicken is cooked. If the pan looks like it’s drying out, add 1/4 cup of water.

Whisk the vinegar, cornstarch and sugar in a small bowl. Once the chicken is almost cooked, uncover the pan, and add the vinegar-cornstarch mixture. Continue to cook for a few more minutes, until the sauce thickens slightly. Taste and add salt to taste.

Serve, garnished with green onions and cilantro, over rice or noodles. This dish re-heats and freezes very well; the dish is even better on the second day. Leftovers will keep refrigerated for 1 week or frozen for up to 3 months.

 

Original Source: http://www.thekitchn.com/recipe-indian-chilli-chicken-recipes-from-the-kitchn-208278

Recipe: Slow Cooker Chicken Burrito Bowls

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1 to 1 1/2 pounds boneless skinless chicken breasts, chicken thighs, or a mix
1 (14.5-ounce) can diced tomatoes
1 to 1 1/4 cups chicken stock, divided
2 teaspoons chili powder
2 teaspoons salt
1 teaspoon cumin
1 cup brown rice
1 (15-ounce) can black beans, drained and rinsed
1 cup frozen corn
Optional toppings: shredded cheese, chopped cilantro, sour cream, diced avocado, salsa, hot sauce, diced green onions, shredded lettuce

Combine the chicken breasts, diced tomatoes, 1/2 cup of chicken stock, chili powder, salt, and cumin in the bowl of a 2 1/2- to 3 1/2-quart slow cooker. Make sure the chicken is covered. Cover with the lid and cook on low for 3 to 4 hours.

Remove the lid and add the rice, black beans, frozen corn, and another 1/2 cup of chicken broth. Replace the lid and continue cooking on low for another 3 to 4 hours. Check the rice periodically in the last hour of cooking, stirring once or twice to make sure the rice cooks evenly and adding more chicken broth if the mixture seems dry. Cooking is done when the rice is tender — if the rice is done while there is still liquid left in the slow cooker, remove the lid and cook on high to let the liquid evaporate. Total cooking time from start to finish is 6 to 8 hours.

Use two forks to shred the chicken into bite-sized pieces. You can do this either in the slow cooker itself and then mix it into the rice, or you can transfer the chicken to a cutting board if you prefer to keep it separate. Taste the burrito mix and stir in more salt or other seasonings to taste.

 

Original Source: http://www.thekitchn.com/recipe-slow-cooker-chicken-burrito-bowls-recipes-from-the-kitchn-207333

Back.

Posted on by Stephen

I have been distinctly neglectful of my site and my writing in general. To be honest, I sat down and took stock of all that had happened to me in the last decade and then some, and realized that there had been a lot of intense living going on during that time. Between starting a new life in Toronto, having cancer, losing my career and my mother within months; and then writing two books, I needed some down time.

I wasn’t producing any work of any kind, either writing or painting. I had an aborted start at a new novel, but the progress soon fizzled.

But, the muse always comes back eventually. Some ideas for the two novels I have complete (if desperate for revision) novels I have sitting on my hard drive (Soul’s Blood and Gatecrasher) came to the fore and I’m now eager to put some effort into beating them into shape.

Stay tuned. First chapter of Soul’s Blood is coming soon as a little amuse bouche for what’s to come.

Recipe: Chinese Slow-Cooked Pork Shoulder (Served with Asian Slaw)

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Pork:

1.35kg trimmed pork shoulder
1 tsp Chinese five-spice powder
1 tsp salt
750ml chicken stock
250ml dark soy sauce
35g packed dark brown sugar
2 tbsps toasted sesame oil
1/2 tsp crushed red pepper
4 spring onions, cut into 5-cm pieces
1 garlic head, halved
1 (5-cm) knob unpeeled fresh ginger, thinly sliced
8 dried shiitake mushrooms, optional
Hot cooked Chinese egg noodles, for serving

1) Rub the pork all over with the five-spice powder and salt. Add the chicken broth, soy sauce, brown sugar, sesame oil, and red pepper to the slow cooker. Stir to dissolve the sugar. Add the scallions, garlic, ginger, the mushrooms, if using, and the meat, turning it a few times to coat. Cover the cooker, set it on HIGH, and cook for 4 hours.

2) Set the cooker on LOW and cook until the meat is very tender, at least another 2 hours (6 hours total).

3) Transfer the pork to a platter, cover lightly, and let rest 15 minutes.

4) Meanwhile, pour the cooking liquid into a measuring cup and skim off and discard the vegetables and fat that rise to the surface. Slicethe meat and serve warm or at room temperature with noodles and the sauce on the side.

 

Original recipe: http://www.foodnetwork.co.uk/recipes/chinese-slow-cooked-pork-shoulder.html

 

Asian Slaw:

1 bunch (6 large) scallions, trimmed and thinly sliced
2 (16-ounce) bags coleslaw mix or 1 (16-ounce) bag each of shredded green and shredded red cabbage
1 small red onion, thinly sliced
1/4 cup soy sauce
1/4 cup lemon juice
1/4 cup vegetable oil
2 tablespoons grated fresh ginger (from about a 1-inch piece)
2 tablespoons white vinegar
2 tablespoons dark brown sugar
2 teaspoons Asian sesame oil
2 teaspoons sesame seeds, optional
1 teaspoon salt
20 grinds black pepper

Rough up the scallion slices a little with your fingers so all the little layers of the scallion whites separate. Toss the coleslaw mix or both kinds of cabbage, the red onion and scallions together in a large bowl until everything is thoroughly mixed. You can make the slaw up to this point up to a day in advance as long as you keep it refrigerated. Before serving, simply bring the slaw back to room temperature, make the dressing and toss.

Stir the remaining ingredients together in a small bowl until blended, then pour over the vegetables. Serve within 1 hour of dressing or the cabbage will get wilty and sad.

 

Original Recipe: http://www.foodnetwork.com/recipes/dave-lieberman/asian-style-slaw-recipe.html?oc=linkback

Recipe: Crock Pot Balsamic and Cranberry Pork Tenderloin

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1 pork tenderloin (about 1½ lbs)
1 cup of chicken broth
¼ cup of balsamic vinegar
1 cup of dried cranberry, cranraisins, cherries, etc
1 tablespoon of olive oil
1 tablespoon of dried rosemary

Add the oil to a hot pan and brown the tenderloin on all sides. Put the browned pork tenderloin in the bottom of the crock pot and pour all the remaining ingredients in.

Cook on low for 8-10 hours.

I served it over rice with julienned celery root.

**Pay close attention to proportions on this one. I used a larger amount of pork (due to the sizes available at the store) and it could have done with more of the liquids. The pork was super tender and juicy, but there was very little excess jus at the end. If I had paid closer attention, there would have been more to spoon over the rice and celery root. You could also reduce some more broth, balsamic vinegar, cranberries and rosemary separately to add to after the fact.

 

Original recipe: http://ourfullplate.com/recipes/crock-pot/paleo-crock-pot-pork-tenderloin-in-a-balsamic-cranberry-reduction/