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My online journal, diary, thoughts -- the part of my life I want to share. |
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Okay. My first blog in WDC. I have been wishing for a blog to express my thoughts publicly for quite sometimes now. Since I do not use Facebook, I cannot participate in many healthy debates in the social media. Let's see if the WDC blog can fulfill this wish of mine. I will write something... 'dear diary' type on my first entry. So here it goes: I had a lazy day today. Haven't worked at office. Spent my entire time doing nothing, pretending to work and addafying (hanging out) with colleagues. And yes WDCing... 
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| I dont know what to do with myself. I feel so weird in my head sometimes. Like now. I sat down in front of the laptop hoping to refurbish my resumes and tailor my cover letter for jobs... but then I suddenly feel extremely hopeless and frustrated and WTF inside my head. As if I dont give a damn, I dint care if I dont get a job...it..I feel sleepy and annoyed and down. May be I need to ...may be i should write to you later. Lots of Love, Audrie. |
| It's about time you blog again. I've been waiting for some truths... anything, so long as it's about YOUR life. What you have done is so so so very brave. I think you're really brave. Leaving your home in search of a chance. I don't. Blame y ou on the job situation! It doesn't sound like there's any jobs in your writing field? Freelance journalism? Copyediting? Nobody needs your interpreter / bi-lingual services? If there's an employment agency near, you can work for them. THey pay you weekly to work at temporary jobs... then you can take a week off here and there. And the work can be secretarial, data entry, all much better than SALES. GAWD I hate sales! Sorry for my silence. I got busy last year, and it just never ends. I am moved in to my cottage, but still have work to do. But now it's too hot  Very slow. But productive, too. Writing has taken a huge backseat to life...Sometimes we all have to just 'gpo through the motions' of our daily lives without feeling much for them. It's when it's the NORM that we should worry, I suppose. You've come a long way... and not everything has been as promised or planned. Life. I hate that!  ~Adrie |
| I can't speak for North America, but here in England, Christmas actually has become a cultural tradition. Many families who have been brought up under only the narrowest wing of religious beliefs, still are taught about key events particularly Easter and Christmas. These are family times, and big events. Firms do actually give paid holidays, Christmas bonuses to its workers etc. to enable families to spend Christmas together. Even some state benefits award a Christmas bonus to its recipients (and they have no idea of the religious following of those receiving). I think the 'true' meaning of Christmas is broadly lost to a very large number of households, but there are very few that won't celebrate it. Many people only go to church once a year - at Christmas. This often reminds people of the meaning of Christmas, but even the church visit can be a socialable event rather than purely religious. I don't know if this goes anyway to explain your question - cultural things are often more difficult to explain as they are not black or white. Sally |
Hey you guys.. Whata SpoonStealer and Elle  There should really be a cooking forum in WDC.. Where people can go and post their questions as well. I heard about slow cooker from a friend of his yesterday. She is coming over today to teach me how to cook curry chicken. My hubby has a fascination for the word 'Curry'. Elle your suggestion regarding chicken pieces are great. Today, I dont have to cook, May be tomorrow if there is no left overs I can try that.. Both of you are darlings...if you ever come to my country back in Bangladesh.. I will treat you to with Panta bhat and Ilish. (stale rice and fish).. hee hee hee But if you decide to visit Canada, rather.. I will go hunt a Mooose for you!  |
There are lots of great (and easy) crockpot / slowcooker recipes out there too. I have a couple in my collection of recipe books.  |
| I finally got to read all of this! Elle, whata wonder you are. You have many talents! Tammy, ghee is a candian thing mostly, I think, because I had a very good friend from Montréal, she talked about it a lot. We Americans at least, usually take skins and 'fat' like ghee out. Yet we're all so fat right  Well, many of us are  If you have a 'slow cooker' or a 'Crockpot' as we call it, you can do many meats with potatos and vegetables. It's mostly the same as Elle has said in here. It just cooks slowly, all day. You put it all in one 'pot' in the early morning, turn it on high, and in 6-10 hours, a wonderful, tender but cooked meal. My mom often makes beef 'roast' this way, then later on adds some type of sauce (red or white) and we have it over basmati or jasmine rice, or egg noodles. Just saying. That one needs more explanation if you decide to try it. We need a cooking forum  Here's my exact crockpot lol. Look for anything round or oval in shape. Invalid Photo #1046113 |
| I won't tell you to reconsider. Me, I'm all about options. I guess because I've backed myself into a corner so, so many times. I don't like feeling helpless. You have a nice way of being able to make conscious decisions, and taking responsibility for them. Most people fool themselves too much, live in fantasy land, to be able to do this. I really admire how you keep a solid 'foot' in reality. Because as Erma Bombeck said (RIP), "Life isn't all a bowl of cherries, sometimes it's the pits." Or mostly like that. Have you figured out the appliances? Those were tricky for me in England. *giggles* |
| You can do the same thing with chicken pieces, but they won't take an hour and a half. More like 45 minutes. So in that case you'd put them on at the same time as the potatoes. If you've got boneless chicken, just the flesh, that's cooked differently. I don't know how to turn your oven off and on, sorry! Your husband probably knows, or you could have a play with it and see if it's obvious when it's on and off. Chicken skin on or off doesn't make a lot of difference when you're roasting. A lot of people like the skin when it's roasted and crispy. I don't, and I just pull mine off and put it to the side of the plate. My husband and my kids like it and will often steal mine. If the corn is on the cob, the cooking style will be a little different. The instructions I gave you were for corn kernels. If you don't know the difference, let me know, or do a google search for 'corn on the cob' and 'corn kernels' and you'll easily see the difference in the pictures. Don't panic about the Worcestershire sauce. It's not a big deal. Just adds a little flavour, in the same way that the salt and pepper do. I know your cooking styles are very different back home. That was the trouble I had with LG because she had no idea what I was talking about with the ingredients or the cooking methods, and vice versa. If you were at home, this would have been an entirely different conversation! Ha ha! In fact, LG would probably have been better help for you. There are a bunch of Canadians on this site who can probably give you some ideas if you have specific products to use. |
| Wow! You are amazing Elle . I hope you are writing a cook book. You are very detailed and no . thank you very much. I didn't know the difference between simmer and bubble. I dont think there's a whole chicken in the freezer. I haven't noticed anything like that. I mean not an actual live chicken.. but one with skin and all.. there are leg and some other pieces.. many with skins and some without. (I feel disgusted with chicken skin) What you described the cooking style.. is really foreign to me.. (perhaps it will be foreign to my taste as well). But I am glad you gave the thingy about cooking frozen corn. Hubby has lots in the freeze.. may be I can cook it up the way you described it.. About the roast, I dont know if there is the sauce you mentioned, I saw two barbeque sauce and a tomato sauce in the fridge. no Soya sauce either But there's a sea fish sauce. Regarding the oven, if I put the oven at 180 degree celcius it will remain switched on .. till I put the knob back to neutral, between grill and bake? you see I am Bangladeshi but my husband is Canadian so the cooking ingredients we use is very different from his. I do know how to cook smashed potato/ fish/ shrimp/ tomato but all those dish are eaten with rice. You cannot eat those plain. And we use lots of oil, salt, chili, turmeric.. and we use stove where the fire actually shows.. you can see the flame.. Our utensils are also very different from those used here... I guess when I cook for my husband again .. I will use your advice and method Thank you very very much for the trouble you took in giving me a free cooking lesson. |
| When you think everything is cooked, it would be a good time to cook some green vegetables. Turn the oven off, and leave the pan in there while you get the veges going. Frozen peas, beans or even corn (I know corn isn't green!) would be fine. If you're going to do it in the microwave, put half a cup of vegetables per person in a bowl, add a quarter cup of water, cover with saran wrap or cling film, and microwave for 10 minutes. If you're doing it on the stove top, put half a cup of vegetables per person in a saucepan, add water until it just covers the vegetables, then turn the heat up high until they're boiling. When they're boiling, they're ready, if they were frozen to start with. They don't need to boil for 10 minutes or anything. Simmering is when little bubbles of air start coming to the surface of the water. Boiling is when big bubbles are coming up and making the surface of the water move violently. Does that make sense? If you have a clear kettle, you can boil that and see what I mean. Again, sorry if this is overly basic, but I remember my son being very confused about simmering vs boiling, so I figured I'd include that. [Embed For Use By Upgraded+] That video shows the difference between simmering and boiling if you're still confused. While you're waiting for the peas/beans/corn to cook, you can dish up the potatoes and chicken. Take the pan out of the oven. Serve up the vegetables so that each person has a mix of whatever you cooked. If you're really lucky, your husband might carve the chicken for you. Men are usually happy to do that step. If not, don't worry to much about making it look pretty. The legs (drumsticks) and wings will probably just pull off. Use a knife to cut off the chicken from the main part of the chicken. You can probably Youtube carving a chicken if you're freaking out, but the main thing isn't what it looks like, but what it tastes like. Once you've dished up the potatoes and chicken, dish up your frozen veges which should have boiled by now. Drain the water, dish up evenly between the plates. Then eat. Let me know if you have any more questions. The really cool part? Roast beef, roast pork, roast lamb...practically the same. Once you can do a roast, it doesn't matter too much what meat it is, they're all very similar. Lamb is a little different, so give me a yell if you want me to do that one for you. Hope that helps!!  |
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