jo-urneys: giugno 2014

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Citazioni

"I believe in pink. I believe that laughing is the best calorie burner. I believe in kissing, kissing a lot. I believe in being strong when everything seems to be going wrong. I believe that happy girls are the prettiest girls. I believe that tomorrow is another day and I believe in miracles." Audrey Hepburn

"Trouble is part of your life, and if you don't share it, you don't give the person who loves you enough chance to love you enough" Dinah Shore

"I'm not upset that you lied to me, I'm upset that from now I can't believe you " Friedrich Nietzsche

"Non è che ho paura di morire. Solo che non voglio esserci quando accadrà." Woody Allen

"L'amore è la risposta, ma mentre aspettate la risposta, il sesso può suggerire delle ottime domande."
"Love is the answer, but while you're waiting for the answer, sex raises some pretty good questions".Woody Allen

“ Amare è soffrire. Se non si vuol soffrire non si deve amare. Però allora si soffre di non amare, pertanto amare è soffrire, non amare è soffrire e soffrire è soffrire. Essere felici è amare, allora essere felici è soffrire, ma soffrire ci rende infelici, pertanto per essere infelici si deve amare o amare e soffrire o soffrire per troppa felicità… io spero che TU stia prendendo appunti… ” - Amore e Guerra - Woody Allen

"Don't knock masturbation -- it's sex with someone I love". Woody Allen

Chinese recipes/ricette cinesi

Naxi-Style
Chicken with Chillies, Green Pepper and Peanuts

600 g chicken thigh fillets, cut into 1 cm cubes
2 tablesppons cornflour
2 tablespoons shao hsing wine
2 tablespoons peanut oil
10 small dried red chillies
2 tablespoons peanut oil, extra
5 cm piece ginger, cut into thin strips
1 green pepper, cut into 1 cm squares
1 small cucumber, cut into 1 cm squares
1 tablespoon brown sugar
1/2 cup roasted unsalted peanuts
2 tablespoons light soy sauce
1 tablespoon brown rice vinegar

Combine chicken with cornflour and shao hsing wine in a bowl. Cover, place in refrigerator and leave to marinate for 1 hour.
Place oil and chillies in a cold wok and then turn heat to low. Cook for about 1 1/2 minutes or until chillies begin to darken slightly. Using a slotted spoon, immediately remove chillies and drain on kitchen paper.
Leaving chilli-infused oil in wok, turn heat up to high and stir-fry half the chicken for 3 minutes. Remove chicken with a slotted spoon. Add extra oil to wok with remaining chicken and stir-fry for 3 minutes. Return all chicken to wok, along with reserved chillies, ginger, pepper and cucumber, and stir-fry for 1 minute.
Add sugar and stir-fry for 30 seconds. Add remaining ingredients and stir-fry for 30 seconds. Serve immediately

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domenica 1 giugno 2014

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