Sunset Art

Coming back from Christmas Shopping…we saw this. Unfortunately, the camera didn’t capture the purple streaks. The camera, however, captured the fan from the focal point. It’s still an amazing sight!


Yard long beans

My brother and his wife gave me a bundle of yard long beans from his garden. And, of course, that’s dinner tonight.

Cut the yard long beans or if there are no yard long beans, green beans will do as well. About the length of a finger is good. Remove the tips and the ends. Slice onions and garlic. Heat up oil in a pan on high heat. Throw in the onions and garlic and stir fry until fragrant. Then throw in the washed beans. Stir fry for about five minutes until beans are tender. Splash a dash of soy sauce and stir fry one more minute. Add a gauging pinch of crushed red pepper flakes. Stir fry for another minute. Serve with rice!

Crockpot Pasta

First time to do this.


It is currently bubbling away. It was dry penne, just sauteed mushrooms, ground beef, onions, garlic, (special secret ingredient), garlic salt, and pepper. Then dumped them into crockpot with a can of marinara sauce and water. Stirred and left it on high for two hours. Stirred and added a bit more water and left for 30 mins. Then stirred and added cheese on top.

Time to eat!!!!


Soooooo yummy!!!! So little effort!!!!!

Quickie Dinner


My brother took this bundle from his yard! Delicious! Spicy, mildly like wasabi. This is wild mustard. You see them on the roadside around this time of year, winter, during the rains.
I blanch the leaves and tender tops, slice onions, and tomatoes over them. Then season with fish sauce!
Or throw them into stir fries, like a version of yakisoba. Or into garden pasta with garlic and olive oil.
It’s rather like spinach but with a bit of bite.

But tonight, that’s not happening.


Shin Bowl Ramen (yes, spicy Korean one!), wild mustard, squid rings and a healthy helping of sesame seed oil. This is dinner.

Dinner Lesson


I love kale! Well, I love the baby kales. I love all of them, but my favorite has got to be the lacinato. Baby kales come in different kinds or breeds. And if you’re observant, you’ll pick up on it. Most of them are tender. Like the one at the bottom of the plate. There is another one that is medium hardiness, but it goes bad in the fridge real quick, turning yellow pretty fast. The lacinato is sturdier, darker, firmer than all the others. And even when it’s swimming in soup, makes for a good crunch.
Maturne kale is okay, too, but the babies! Delicious!!!


My dinner tonight is baby kale (not the lacinato) sautéed with oyster ‘shrooms and beef kielbasa. No salt needed for the kielbasa gives the dish the perfect saltiness. No oil needed either. Perhaps a sprinkling of red pepper flakes to wake up the palate, but over all.. Simple and filling dish for this cold night. Perfect with fresh cooked hot rice.