my obessesion

my  obessesion
To live a creative life ,we must lose our fear of being wrong
Joseph Chilton Pearce

Wednesday, October 16, 2013

Random note. The remember c

I was walking downtown Houston
And saw this . It made me a little sad
That building had been there forever. I'm sure there were reasons. Maybe I'm just sentamental that way

Saturday, October 12, 2013

I love this plant

Birda Mae's Recipe Corner: Shrimp Currry

1 tablespoon chile oil or vegetable oil 
1 scallion ,sliced , including the tops
1 1/2 tablespoons red Thai curry paste or curry podwer
1 cup light coconut milk 
1 cup low-sodium chicken broth
2 cups cubed sweet potatoes or white potatoes
3/4 pound  shrimp devined
1 cup  frozen peas frozen,thawed
2 tablespoons chopped fresh cilantro
Optional garnish lime wedges  and cilantro leaves

  • In skillet, heat oil until hot . Saute scallion, about 1 minute.  Stir in curry paste . Whisk in coconut  and broth;bring to simmer.  Add potatoes; cook partially covered , until tender, about 10 minutes.  Add shrimp, lime juice,peas and chopped cilantro.  Simmer until shrimp are opaque and cooked throught, about 3 minutes. You can serve this with couscous or rice. Garnish with sliced scallion, lime wedges and cilantro.
  • I go this recipe from March 2009 issue of Essence magazine only had 242 mg of sodium
  • I omitted the potatoes you dont need them actually and I have made it with regular coconut milk wither way tasted the same but with the light milk it's only 9 grams of fat.
  • I use cocco nut curry instead of regular curry which has cocnut and red pepper flakes added for a little more heat. I like white onions sauted in the red chile oil it's kinda bland with the vegetable oil.
I  don't cook with  alot of salt these days but I will have a newer segment called Cheat Days with Edna to honor my great-aunt who passed away March 2012.  She was Birda Mae's sister
and a really good cook as well so  ,periodically I will feature a rich  , savory or something truly fattening  on those posts.Have a great weekend and stay gold!

Friday, October 11, 2013

Italian Festival 2013

So glad I made it definitely worth the effort getting here. Yes I will be at the gym a lot longer but some calories are worth it.



About This blog

My fondest memoreis in my life are the ones at my grandmother's table.I loved not only the warm,velvety ,slightly sweet 7-up cake, but the affirmation that I was loved. What started out as a creative outlet and a place to honor her loving,generous spirit has evolved into a food blog where I can blather on about recipes, food trends, and basically any food related topic that foodies would like, get the idea. I am sure my family and anyone I've been friendly with for more than 2 minutes will breathe a collective sigh of relief, since I don't have to dump my food conversations on them all the time. Also to mix things up I will share scrapbook pages. I want the blog to refect who I am and what I like to do when apart from being a full time Mama and part time college student.Thank you for sharing this journey of exploration with me.