Much to my surprise, having had so many days away, I bowled really well yesterday and was pleased with myself. Matt did too which was a good thing. Actually had a good afternoon, nothing really hurt for a change. It is always great when you play a sport well, I only wish it happened more often.
They keep forecasting snow, but so far we haven’t had any more. Not that I am complaining you understand. At least we are not having the dreadful weather that the UK has been having for months, a friend in northern England says the ground is so wet the rain just runs off it any more. In some areas they have had flooding and people have lost their livelihoods because of so much water. The weather is not helping on the east Coast of the States either, some friends took 4 days to travel to Florida because the roads were iced up so badly. God help those still feeling the effects of Hurricane Sandy.
Had an email yesterday telling me the Mandarin, our favourite Chinese restaurant, will be celebrating Chinese New Year from January 14 to February 24. This year, it is the year of the Snake. The restaurant will be having their dumpling festival and as I love dumplings I will certainly be there. They have different foods this year from last year, pity, they did an ice cream I loved. This year they have ginger ice cream. I just picked up this cute little story from their email.
Chinese New Year evolved from a mythical creature called "Nian" which means "year" in Chinese. This creature would go to the village every year to consume all of the villagers' food and livestock. If there was not enough supply, it would even consume people! Soon the villagers discovered that Nian was afraid of the colour red and of loud noises. Thus, every year, villagers would dress in red, use red decorations such as red scrolls, and light firecrackers to scare Nian away. Ever since then, Nian has disappeared and never returned. This representation of Nian is red anyway!!!
Tonight we have having the Spicy Pork Tenderloin for which I gave the recipe yesterday, we thought it looked good enough to eat. This recipe below looked really colourful and is something I often do with collards but I guess any greens would do, kale would certainly work well. I always use olive oil for health reasons.
Sautéed Greens with Garlic
- 2 bunches greens
- 4 cloves garlic
- 1 shallot
- 1 dried red pepper
- 1 teaspoon ghee or coconut oil
- Start by chopping the garlic and the shallots. Some people prefer them minced, but I love big, sweet chunks of garlic.
- Trim the stems from the leafy part of the green. In some cases, you can reserve the stems and use them like celery. Roll the greens tightly and cut them in thin strips.
- Heat your desired fat in a pan, and fry your shallots and onion until they’re tender.
- Add the greens and cook until they’re bright. Add a touch of dried red pepper.
- Serve warm. Cheap, wholesome and tasty.
Have a great day