Latest Breaking News On - Gai lan - Page 6 : comparemela.com
Dished Restaurant Guide: Must-visit Vietnamese restaurants
dailyhive.com - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from dailyhive.com Daily Mail and Mail on Sunday newspapers.
1/4 Pound oyster mushrooms 2 Teaspoons soy sauce 2 Tablespoons water 1 Tablespoon vegetable oil
Directions
Step 1: Rinse and drain ¾ pound gai lan, lightly shaking the excess water from the leaves into the sink. Trim about 1 inch off the thick end of the stem. Pluck or cut the leaves from the main stem and set aside. Peel the thick stems and slice thinly on the bias. (If you’re feeling lazy, you can skip peeling.) Place the sliced stems in a medium bowl.
Step 2: Next, stack 4 or 5 leaves and make a lengthwise slice down the center of the stack of leaves. Stack the halves together and cut crosswise into 1-inch pieces. Add to the bowl and repeat with the next stack. Set aside. Separate ¼ pound oyster mushrooms into individual mushrooms and cut any larger ones into halves or thirds. In a small dip bowl or measuring cup, combine 2 teaspoons soy sauce, 1½ teaspoons hoisin sauce, 2 tablespoons water and large clove garlic, crushed or minced.
Tescon Pol Does Not Make What You Might Call âHappy, Fun-Timeâ Music
e Records; Jan. 21]
Durhamâs Tescon Polâthe electronic duo of Mic Finger and Ariel Johannessenâdo not make what you might call âhappy, fun-timeâ music.
In fact, thereâs no other act in the Triangle that better embodies the meticulous musical brutalism of Einstürzende Neubauten or Front 242. Shadowy, alluring, earnest, and often punishing, this is hardly the sort of music youâd expect to light up central North Carolina on a Saturday night.
However, about 100 seconds into âViaââthe opening track on Tescon Polâs first full-length,
Ozlem Kara in her London allotment
Credit: Rii Schroer
I’m champing at the bit to get a start on the growing year, with the romantic notion that the seeds I sow during this lockdown will finally emerge to an easier, freer world.
Like many others, last year’s lockdown intensified my relationship with the garden. For the past 12 years, I’ve travelled constantly in my career as an opera singer, and often found myself, come May, suspended 20ft above a stage or tied to a sacrificial altar, thinking wistfully of my tomato seedlings languishing at home.
In last spring’s cloistered, Covid existence, the vegetable garden took centre stage, and sharing my successes and failures online became a social connection to a like-minded community.
vimarsana © 2020. All Rights Reserved.