Digital Puzzle, Princess Elsa.

Yesterday, part of my Christmas present from Matt, which I ordered, arrived. The DVD of Maleficent. So in the evening, I inserted it into my laptop and it wouldn’t play. Luckily Matt wasn’t watching TV and he is not remotely interested in such a movie, so I used the DVD and it played fine. Later I tried it on the desktop but it wouldn’t play there either. I was in a bit of a pother as I like to play movies on my laptop and couldn’t. Did a bit of research on line and discovered that a digital+DVD should be playable. I then looked at the leaflet that came with the DVD and decided to join the Disney site mentioned and sign in with the ‘magic code’. I did that and it said Maleficent was unlocked. Uh? I hadn’t had to insert the disc. Anyway, I tried it and lo and behold, it worked. Well, well, well. I also have How To Train Your Dragon 2 on the way. Don’t think that’s Disney though.

Talking of movies, sinlaw posted a picture of his daughter dressed as Princess Elsa in Frozen. Apparently she was off to do a children’s party. She has trained at a drama school. Secret, she was wearing Uggs underneath in order to drive there. She is really a very lovely young lady. We are, of course biased, but I’m sure you would agree. Oh to be that young again. I hadn’t even realised she had a driver’s license. Matt is very pleased seeing what a lovely young woman she is.







This recipe is specially for Alex J. Cavenaugh or the Ninja Captain. He said Kung Pao Chicken is his favourite. I have posted a lighter version, but this is the classic recipe.

Classic Kung Pao Chicken

 

Andrew Scrivani for The New York Times

Ingredients

• 3 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
• 3 large egg whites
• 2 teaspoons salt
• 3 tablespoons Asian sesame oil
• 3 tablespoons cornstarch
• 3 cups peanut oil
• 6 dried red chilies
• 1 ½ cups unsalted peanuts
• 6 tablespoons minced garlic
• ½ cup finely chopped scallions
• 2 tablespoons chopped fresh ginger
• ⅓ cup chicken stock or canned chicken broth
• ⅓ cup Shaoxing rice wine or dry sherry
• 5 tablespoons reduced sodium soy sauce
• 2 teaspoons sugar
• 2 tablespoons Chinese black rice vinegar

Preparation

1. In a medium bowl, combine chicken, egg whites, 1 teaspoon of the salt, 1 tablespoon of the sesame oil and 2 tablespoons of the cornstarch. Mix well.
2. Place a large wok over high heat until hot. Add peanut oil. When oil is very hot, remove wok from heat and immediately add chicken pieces, stirring to keep them from sticking. When the pieces are white on all sides, after 2 to 3 minutes, drain them and all the oil through a stainless-steel colander in a heatproof bowl. Reserve 5 tablespoons of the oil, and discard remainder.
3. In a small bowl, combine remaining 1 tablespoon cornstarch with 1/3 cup water; mix well and set aside. Reheat wok with reserved oil. When very hot, add chilies and stir-fry until slightly blackened. Add peanuts, garlic, scallions and ginger, and stir-fry until lightly browned.
4. Add chicken pieces, stock, rice wine, soy sauce, sugar, vinegar, remaining 1 teaspoon salt and remaining 2 tablespoons sesame oil. Mix well, and stir in cornstarch mixture. Stir-fry for 2 minutes, then reduce heat to low and let mixture sit for 2 to 3 minutes. Mix again, and serve.

Have a great day