It’s bad enough that the poor families of the 19 firefighters killed recently are having to suffer the loss of their loved ones, but then you get idiots like this: A rep from the Westview Baptist church is saying that it is a sovereign God that caused the fires to turn and kill the firefighters. What a terrible thing to say. I have no idea which Baptist Church this was, but a friend in Arizona told me it was on her local news. My heart goes out to these families who’s worst fears must now have been realised.
A South African friend of mine posted the following scientific picture on Facebook. I am absolutely staggered.
There is a place we pass now and again where they have models of some dinosaurs and of an elephant, the difference is remarkable, but I have never seen this comparison before, gobsmacking. I hope they never clone this perisher, there wouldn’t be room for any of us.
I have to say, I am sick of rain although, as friends pointed out today, everywhere is gloriously green. Change from this time last year when we were virtually under drought conditions. I guess that’s something to do with all the clover I mentioned the other day. But, boy, would it be nice to see some sunshine for a change. I shouldn’t complain I suppose, at least we have no floods round here, but it does get depressing.
I love Chinese food, first fell in love with it as a youngster being taken to a restaurant in London, England, by friends of my parents. Matt used to cook up a mean Chinese meal but for some reason stopped doing so, pity. It seems I am not alone with the dieting bit lately, so I have decided to leave the nutrition information in, where available. This is part of Meatless Monday that people are starting to follow.
Moo Shu Vegetables
This vegetarian version of the classic Chinese stir-fry, Moo Shu, uses already-shredded vegetables to cut down on the prep time. Serve with warm whole-wheat tortillas, Asian hot sauce and extra hoisin if desired.
4 servings, about 1 1/4 cups each
- 3 teaspoons toasted sesame oil, divided
- 4 large eggs, lightly beaten
- 2 teaspoons minced fresh ginger
- 2 cloves garlic, minced
- 1 12-ounce bag shredded mixed vegetables, such as “rainbow salad” or “broccoli slaw”
- 2 cups mung bean sprouts
- 1 bunch scallions, sliced, divided
- 1 tablespoon reduced-sodium soy sauce
- 1 tablespoon rice vinegar
- 2 tablespoons hoisin sauce, (see Shopping Tip)
- Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add eggs; cook, stirring gently, until set, 2 to 3 minutes. Remove to a plate.
- Wipe out the pan and heat the remaining 2 teaspoons oil over medium heat. Add ginger and garlic and cook, stirring, until softened and fragrant, 1 minute. Add shredded vegetables, bean sprouts, half the sliced scallions, soy sauce and vinegar. Stir to combine. Cover and cook, stirring once or twice, until the vegetables are just tender, about 3 minutes. Add the reserved eggs and hoisin; cook, uncovered, stirring and breaking up the scrambled eggs, until heated through, 1 to 2 minutes. Stir in the remaining scallions and remove from the heat.
NutritionPer serving : 171 Calories; 9 g Fat; 2 g Sat; 4 g Mono; 212 mg Cholesterol; 14 g Carbohydrates; 11 g Protein; 4 g Fiber; 328 mg Sodium; 226 mg Potassium
1 Carbohydrate Serving
Exchanges: 2 vegetable, 1 medium-fat meat, 1 fat
Tips & Notes
- Shopping tip: Hoisin sauce is a dark brown, thick, spicy-sweet sauce made from soybeans and a complex mix of spices. Look for it in the Asian section of your supermarket and in Asian markets.