tag:blogger.com,1999:blog-126649372024-03-07T13:38:54.361-05:00Musings of a barefoot travellerAbout travels, the great outdoors, conservation issues, and the occasional bout of musing.bluebabehttp://www.blogger.com/profile/15747324528608723227noreply@blogger.comBlogger219125tag:blogger.com,1999:blog-12664937.post-53443840770369652762017-05-29T16:12:00.000-04:002017-05-29T16:12:24.833-04:00Meal-planningOne of the best ways to eat well on a budget is to plan out the meals for the week, so you buy only what you need at the grocery store, reduce food waste, and cut back on the daily stress of wondering what to prepare for dinner. If you are fine with it, cooking a bigger portion and eating leftovers for meals over 2-3 days save a lot of prep time (and stress, for me). Here are some general principles to help with meal-planning:<br />
<br />
1. When cheap, <b>buy in bulk</b> and <b>store properly*</b>. Look for what's on sale, or in season. During the Easter sales, I <a href="http://barefoottraveller.blogspot.ca/2017/05/one-turkey-one-weeks-worth-of-meals.html">bought two turkeys</a> and stored them in the freezer. Post-Thanksgiving is another good time to get cheap turkey. Rather surprisingly, I got a reasonably priced 3-lb bag of quinoa at London Drugs early this year, and am still cooking from it. Foods that last include:<br />
<ul>
<li>Dried goods, e.g. rice, flour, pasta/noodles, beans, lentils, quinoa</li>
<li>Frozen foods, such as meats, seafood and vegetables. Frozen in meal portions, meats and seafood can last for months. Thaw overnight in the fridge before cooking. A whole chicken may take 2-3 days to thaw. Sliced bread freezes well too</li>
<li>Fermented and pickled foods, such as yogurt, kimchi, cucumber pickles</li>
<li>Canned goods- they last for years easily, as long as the can doesn't leak</li>
</ul>
2. It's very useful to have a few <b>go-to base recipes</b> that you are familiar enough with to vary based on ingredients at hand. Pick something you like to eat frequently and work from there. Some of my basics include: DIY soup + instant ramen (grad student days), fried rice, soba, sandwiches, bean salads, and vegetable soup + bread. No judgement here!<br />
<ul>
<li>My current basic is soba noodles, which are easily available in regular grocery stores in the Vancouver area. I have them dry with soba sauce (tsuyu) or in a soup using homemade stock. Toppings I have used so far include (everything but the kitchen sink): soft-boiled egg, sliced chicken or turkey breast, sliced green onions, fried shallots, blanched bok choy, nori strips, powdered green seaweed, sesame seeds, bonito flakes, wood-ear mushrooms (kikurage), rehydrated dried shiitake mushrooms. You can pretty much put whatever you like, and have in stock, on top of the noodles</li>
<li>The internet is great for searching for variations (e.g. 20 kinds of bean salads!), and check out the <a href="https://cookbooks.leannebrown.com/good-and-cheap.pdf">Good and Cheap book</a> too, available free for download</li>
</ul>
<ol><ul>
</ul>
</ol>
3. <b>One ingredient, multiple options</b>. Just because you're on a budget, doesn't mean you have to eat the same thing cooked the same way every meal. Incorporate ingredients into different dishes throughout the week, and include some versatile preps that can feed you through multiple uses, e.g. cooking a big batch of black beans to use in soup, black bean and corn salad, and black bean burgers. Asparagus was cheap last month (springtime). Here's what I did with them:<br />
<ul>
<li>To prep asparagus, the quickie way is to snap the bottom 2 inches of the stalk off by hand. If you want to be frugal (as I usually am), trim the bottom 1 inch off with a knife and peel the skin off the bottom 1-2 inches of the remaining stalk, to remove the tough skin. You can wash and prep big bunches of asparagus and store in a covered container in the fridge if you're using within 2-3 days, else store your asparagus stalks in a jar of water, like cut flowers, in the fridge, where it should keep well for a week</li>
<li>My favourite cooking method is to roast whole stalks of asparagus, drizzled with oil, on a baking sheet at 400 C for 8-10min (depending on how cooked you like them- I go for 8min), and then season with salt and pepper. Simple but delish. These are used as sides for a meat or seafood entree. Leftovers can be served for breakfast with a fried or soft-boiled egg, using the egg yolk as a sauce. Just blitz in the microwave for 30s to 1min, or eat cold</li>
<li>I usually boil soba noodles for 4min before serving. With asparagus, the stalks are trimmed to 2-inch pieces, and dropped into the boiling water with the soba at the 3-min mark, thus cooked for 1min. The asparagus is then served with roasted sesame dressing as a side to soba noodles. You can get the same effect by steaming asparagus pieces for 4min.</li>
<li>Stir-fry 2-inch pieces with garlic and soy sauce as a side dish</li>
<li>Cut into half-inch pieces, use like frozen peas- incorporate into casseroles, pasta dishes, quiche, and savory pies</li>
</ul>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXKYg6dXX-XWWpPo1UVU9vJ_B7XxPxUOif1aWywkPG6VIixyNWTTunWSvZomsty6_tH89e5q-STj_ngYnXY7ObWMs8DRd60XMEhUzYTatR2KLo3ontF_roLGF9GkgCraDrFcpmMg/s1600/Mac+and+cheese.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="556" data-original-width="657" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXKYg6dXX-XWWpPo1UVU9vJ_B7XxPxUOif1aWywkPG6VIixyNWTTunWSvZomsty6_tH89e5q-STj_ngYnXY7ObWMs8DRd60XMEhUzYTatR2KLo3ontF_roLGF9GkgCraDrFcpmMg/s320/Mac+and+cheese.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mac and cheese with asparagus</td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirmxvxBoWn1SJLsUwf8vPJGQQPXA0HtudIJ1t_VRgLlriKU3Pk3Mk0DsiJ44RXfmrD6heiFxaJmyernePn0NB0QTfUws4OheqSfxdz2WVxjyTGu3JTAgftJoV3hIUReVdyrIEBRg/s1600/Smoked+salmon+pasta+casserole.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="596" data-original-width="674" height="281" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirmxvxBoWn1SJLsUwf8vPJGQQPXA0HtudIJ1t_VRgLlriKU3Pk3Mk0DsiJ44RXfmrD6heiFxaJmyernePn0NB0QTfUws4OheqSfxdz2WVxjyTGu3JTAgftJoV3hIUReVdyrIEBRg/s320/Smoked+salmon+pasta+casserole.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Smoked salmon pasta casserole with...you guessed it...more chopped asparagus!</td></tr>
</tbody></table>
<br />*<b>A note on best-before dates</b>: Best-before and sell-by dates are indicative of food quality and not food safety. As always, check to make sure the food isn't spoiled (moldy, smells off or sour, etc.) before using, regardless of sell-by dates. As a grad student, I frequently bought loaves of just expired or near-expired bread and stored them in the freezer, eating them over the next week. I've used curry powder and turmeric, also stored in the freezer, one year past their best-before dates. Here's the factsheet from the <a href="https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/food-labeling/food-product-dating/food-product-dating/!ut/p/a1/jZFfb4IwFMU_DY-ll-EM7o2QGGUTZswm9sUUKaVJbUlbR7ZPv-7fg4tstk_39Hdy7z3FBFeYKPoiOHVCKyo_ajLdwxqm0SyDvJxFc1gWz-vyPssg2dx6YPcHUMRX-kdOCv_58ysa3JhVtuKY9NR1SKhW44ozh6iyAzMWV63WDbK0Ze4VtfTgkO0Ycz8PktZMCsW_y97o5uSZxkc0Jm4xOR8LIn-XRbyZLPIihnLyG7iQ2xcwHozfnEtdf37SLlV1nPgVDWuZYSY8GS93zvX2LoAAhmEIudZcsvBAA7jk6LR1uDoDcX98qt4e0gWIx-M2sek7WpfpLw!!/#8">USDA</a>, and a <a href="http://www.foodnetwork.ca/kitchen-basics/photos/10-foods-you-can-eat-after-the-expiry-date">guide</a> to how long foods remain edible after the best-before dates.<br />
<br />
<div>
In summary, have a collection of bulk items bought cheaply, and mix up base recipes with what is available fresh from the store. As an example, here's my meal plan for last week, Breakfasts are usually scrambled eggs and fruit or yogurt with granola, so not much planning needed there:<br />
Mon- Lunch: Traveling back from Sunshine Coast, ate at ferry terminal. Dinner: Dry soba with soba sauce and a soft-boiled egg<br />
Tue- L: Soba soup with soft-boiled egg. D: Hoisin pork ribs and stir-fried choy sum<br />
Wed- L: Leftover choy sum with fried egg. There should have been leftover ribs, but DH ate them all, thus the fried egg. D: Warm quinoa salad<br />
Thu- L: Quinoa salad. D: Quinoa salad<br />
Fri- L: Soba with sauce and egg. D: Pasta with canned smoked salmon<br />
Sat- L: Leftover pasta. D: Attending wedding reception<br />
Sun- L: More leftover pasta. D: Roast turkey dinner with company<br />
<br />
As you can tell from the numerous soba meals, we were away last weekend and did not visit the farmers' market. Also, plans are well and good, but it's okay to give yourself a break at times. I had yogurt, fruit and granola as meals on a couple of days last week, because I really didn't feel like cooking. </div>
<div>
<br /></div>
<b>Some concessions</b><br />
I do acknowledge that some things definitely come easier for me, because I have been prepping and cooking family meals since I was 12. It takes a certain amount of kitchen experience and skills to be flexible in using ingredients and preparing a varied menu, and a decently-stocked pantry helps. I'll discuss some basic skills, equipment and pantry items to have in a later post. Tell me if you have requests too. In the meantime, practice your knife skills (invest in a good, sharp knife), learn and adopt a few base recipes, and be adventurous. You'd be well on your way.bluebabehttp://www.blogger.com/profile/15747324528608723227noreply@blogger.com0tag:blogger.com,1999:blog-12664937.post-39133768971995361332017-05-18T16:04:00.001-04:002017-05-29T16:13:27.532-04:00One turkey, one week's worth of mealsWhole turkeys were on sale before the Easter weekend, and with humane-certified birds available at Safeway for CA$1.47/lb, we hauled back two 5kg turkeys to store in the freezer while I pondered what to do with them. I'm no fan of high-density <a href="https://en.wikipedia.org/wiki/Concentrated_animal_feeding_operation">CAFOs</a> with their negative impacts on the environment and animal well-being, so if we do eat meat, we buy it from the farmers' market or those labeled as humane-certified. It does mean that meat is the most expensive protein in our grocery list, thus it is an occasional treat or supplement to our regular meals. In this case, I was pretty happy with the bargain price of $16 for a 5kg turkey.<br />
<br />
Cheap, but would it be edible? Turkey breast meat has a bad reputation after all. DH says that he sometimes needs to dip turkey breast slices in water in order to be able to chew and swallow them. I had good results with a roast spatchcocked chicken, so time to move on to a bigger bird! Steps with photos courtesy of <a href="http://www.seriouseats.com/2012/11/how-to-spatchcock-cook-turkey-thanksgiving-fast-easy-way-spatchcocked-slideshow.html">Serious Eats</a>. I used regular kitchen shears and removing the backbone was doable (with some occasional oomph), but I can see the need for heavy duty cutters for anything bigger. Instead of making stock for gravy as in the recipe, I threw the backbone and giblets into a freezer container for making stock with the rest of the bones later (see below).<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjclIhTmr9aT8AXnCfRz19sg3jBvcu25qVlEpOKCyD3tViIGhUW3nwuDF5XjAix-nKMNOxJmBWRydpBms41vapk80TalfsqAaR0rlpcYROEd7iRDpyDYVatC4OAC5jUYAVaz_azrg/s1600/Roast+turkey.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="772" data-original-width="958" height="257" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjclIhTmr9aT8AXnCfRz19sg3jBvcu25qVlEpOKCyD3tViIGhUW3nwuDF5XjAix-nKMNOxJmBWRydpBms41vapk80TalfsqAaR0rlpcYROEd7iRDpyDYVatC4OAC5jUYAVaz_azrg/s320/Roast+turkey.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I will always spatchcock a turkey for roasting from now on...</td></tr>
</tbody></table>
<br />
Here's what we did with the roast turkey:<br />
<ul>
<li>Dark meat with roasted asparagus (cooked in turkey drippings), mashed potatoes and gravy (made with, if you believe it, water from canned olives and canned smoke salmon, and fish sauce- it was delish!) (4 servings)</li>
<li>Made two batches of stock in the slow cooker with bones, innards, bay leaves, and carrots and onions that got burnt from being roasted under the turkey (waste nothing)</li>
<li>Sliced turkey breast (moist!) in soba soup made with turkey stock (4 servings)</li>
<li>Potato salad with cubed turkey breast, sliced black olives and green onions (4 servings)</li>
</ul>
<div>
The rest of the stock went into:</div>
<div>
<ul>
<li>Cooking one cup of quinoa for a warm quinoa salad (4 servings)</li>
<li>More soba soup, with soft-boiled eggs (4 servings)</li>
<li>The soup base for Chinese hot pot (3 servings), and leftovers for breakfast soup with shirataki noodles (1 serving)</li>
</ul>
<div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW3UvftZ483w99hZ2qRSamP_ozkAlF-2fEMtJS_7ETTpVwD968bZm2RE7Mw29S4l-XWfiTBRNRZcs8S3pWZjy0nm_9nm18XO6maq0SpVRJw-jH7BB5qAkj-4gSJEXx1wRHlheTpA/s1600/18118559_10158668378560193_8436083411706575813_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="306" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW3UvftZ483w99hZ2qRSamP_ozkAlF-2fEMtJS_7ETTpVwD968bZm2RE7Mw29S4l-XWfiTBRNRZcs8S3pWZjy0nm_9nm18XO6maq0SpVRJw-jH7BB5qAkj-4gSJEXx1wRHlheTpA/s320/18118559_10158668378560193_8436083411706575813_n.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small;">Soba soup with turkey breast and soft-boiled egg. Photo K. Riddick</span></td></tr>
</tbody></table>
<br />
After adding everything up, one turkey contributed to 24 meals in our household. Not bad for a $16 investment.</div>
</div>
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<br />bluebabehttp://www.blogger.com/profile/15747324528608723227noreply@blogger.com0tag:blogger.com,1999:blog-12664937.post-54912045575046382272010-08-19T14:52:00.003-04:002010-08-19T15:04:59.696-04:00Habitat Day 1 & 2We finally made it! We were officially saturated as of this morning, and are now full fledged aquanauts. Took a little while to get in yesterday, as the ARB crew were prepping the Habitat, so we hung out on the Research Diver and breathed in as much surface air as we could. Finally got the go-ahead at 12pm, and splashed in. This was my very 1st time inside the Habitat, so it was pretty cool stuff. Otter gave us the grand tour, ate our first packs of freeze-dried Mountain House gourmet entrees (I had the Chicken Polynesian), and set off for our first 5 hour dive to the Deep S4 site. With much efficiency (haha), we hammered in 80 bases, and cable tied on most of the cages, taking care to stay above 95ft. Came back with the fading twilight (no shiny vampires anywhere) to a hot shower and more MH goodness. If you're watching on the creepy mainlock cam, you'll think we are a bunch of pigs. We're always eating.<br /><br />Not much nightlife here, though the 'live TV' was pretty interesting. The giant groupers came by and were hunting right outside the viewport. Beds are surprisingly comfy with nice warm blankets. Passed out around 10.30pm.<br /><br />To squeeze the most out of our workday, we need to start diving at 7am. Tried out the MH scrambled eggs and a cup of Tazo mint tea. Did a short gazebo run before we started our dive, the fish were frisky and expectant, but no errant bites. Would be best to be quick and go.<br /><br />Finished up at the S4 site, then headed over to the ridge at 45ft. Steve thinks the French angels followed us down from the gazebo, probably not fed enough and expecting more...More hammering of bases ensue. Saw a couple of eagle rays and a turtle deep. And lots of cold water upwelling that plunged the temperatures by 10 deg F each time. Brrrrr....<br /><br />Lunch was MH spaghetti with meat sauce, but now I feel like a gazebo run...Just that the ARB and Freedom Star crew are outside working and it's not too convenient to pop out to the gazebo now. Damn. Gotta time this better.<br /><br />Almost done with the damn bases, which is good news for my abused fingers, and will be cable tying the next couple of dives. Over and out.bluebabehttp://www.blogger.com/profile/15747324528608723227noreply@blogger.com3tag:blogger.com,1999:blog-12664937.post-46424674483656787792010-08-15T20:05:00.002-04:002010-08-15T20:10:21.824-04:00Habitat training- weekend160 Vexar cages later....<br /><br />Far from a relaxing pre-mission weekend. We had to cut and build 160 1x1x1ft cages out of 3 rolls of Vexar. Now with hotspots on hands and sore fingers. Not as bad as Steve though. He cut from 11am to 6pm, and might have strained a tendon in his hand. Also had to cut an additional 80 bases, and make 4 2x2x2ft cages. That's probably enough Vexar for the year. Tomorrow, we stage them all at the 2 sites we'll run the growth experiment, and drop other stuff off at the Habitat. On the plus side, there is (part of) a delicious chocolate cake in the fridge, and Chris made a delicious and authentic Italian dinner for us all.bluebabehttp://www.blogger.com/profile/15747324528608723227noreply@blogger.com0tag:blogger.com,1999:blog-12664937.post-11133191608832700152010-08-13T15:22:00.002-04:002010-08-13T15:38:36.704-04:00Habitat training- Day 4/5Dives: 90ft 47min, 51ft 55min<br /><br />We're done with training, and on our way to moving from Candidate status to fully fledged Aquanauts (only when we step through the wetporch and start the mission). The last two days have actually been relatively light, compared to the beginning of the week. Yesterday we were briefed on the living and working space within the Habitat, and did an orientation swim to our work sites. Only one mask off exercise while sharing air with our buddies, and not too long! Probably less than 10min.<br /><br />Today the ARB crew carried out an emergency evacuation drill from the Habitat. We sat in the gazebo breathing 'oxygen' while the Habitat was on 'fire', and were all safely escorted to the surface and put on more 'oxygen'. <br /><br />Up next- more mundane stuff. We have 160 Vexar cages to make, laptops to prep, clothing and gear to pack. One more drill on Tuesday, and in we go!bluebabehttp://www.blogger.com/profile/15747324528608723227noreply@blogger.com0tag:blogger.com,1999:blog-12664937.post-49042136277776969102010-08-11T22:20:00.003-04:002010-08-11T23:13:36.597-04:00Habitat training- Day 3Dive: 42ft 65min<br /><br />I've always considered myself a pretty calm diver. The one time I got entangled in rope underwater I managed to take off my BC, keep the regulator in my mouth, untangle myself and get on with diving. Which is why it was a strange feeling to find myself fighting the impulse to flail in the water all bug-eyed and bolt to the surface today. What happened? Let me explain.<br /><br />Part of saturation diving means we don't ever touch the surface as long as we are saturated. In fact, the shallowest we could go is 40ft. Which means, no matter what happens, or how uncomfortable we feel- lost buddy, overenthusiastic BC inflator, headache, mask kicked off by buddy, etc, we DO NOT surface to reorient and regroup before going down. A new concept.<br /><br />Today we find ourselves facing the one of the worst case scenarios that could happen underwater- my buddy and I have somehow lost both our masks, and also deviated from the excursion line and are lost on the reef. Argh. Instead of surfacing at a safe rate and bitching about our misfortune on the boat, we had to find the line and return to our safe haven- the Aquarius Habitat. I can truthfully say that I was pretty sad to hand over my mask to our trainer when he indicated that we should start our exercise.<br /><br />Now, I hate the thought of opening my eyes underwater. Probably one of the reasons my Eskimo roll on the kayak sucks. I can count on one hand the number of times I've opened my eyes underwater in my life. There was definitely some internal pep talk before this exercise. This time wasn't just some mask clearance exercise that was over in 10s. As I hovered at 40ft, reel in hand, getting ready to start my search pattern, the sea a stinging blur of whites and blues, the pressure on my face and eyeballs, and the constant threat of seawater pushing up my nose, I was fighting the immense urge bug out completely and thrash around like a fool for my mask.<br /><br />Relax. Breathe. Just through your mouth, not your nose. Keep breathing. You can do this. Most of all, I don't ever want to repeat this exercise again. First round, and we came up squat. I was asked to extend my reel-line and try again. Fingers fumbling to loosen the bolt for the reel, eyes stinging like mad from the seawater. Bubbles from the regulator stinging even worse. Finning, finning, then in the distance, I thought I saw a bright pink object floating off the reef. Pink of a rather unnatural shade. Should check it out. As I approached, a most blessed line shimmered and took shape, and I grasped it firmly in triumph. Was almost literally crying when the trainer handed us back our masks. That's seawater on your eyeballs for you.<br /><br />Other tasks: shut-down drills with masks off and eyes closed, buddy breathing, sharing air, deploying safety sausage, and an orientation swim to our work site.bluebabehttp://www.blogger.com/profile/15747324528608723227noreply@blogger.com0tag:blogger.com,1999:blog-12664937.post-45134605716500397352010-08-10T16:47:00.002-04:002010-08-10T16:56:51.128-04:00Habitat training- Day 2Dive: 40ft, 56min<br /><br />Was a humbling day today. The combination of 5-7ft seas, diesel fumes from the boat engine, surge underwater and the mild claustrophobia I get from strapping into the doubles rig caused me to hurl violently underwater just as our instructor signalled for me to begin the 'I'm out of air, time to buddy breathe drill'. Which is probably a good thing for my buddy! I figured better to let it out than try to keep it in and hurl through Steve's regulator. To avoid me choking on my own sick, we cut short the dive and ascended, where I promptly threw up some more, and laid down in the boat with my eyes closed until we got back. Not too fond of the feeling of uselessness but didn't want to hurl over anyone or their gear...<br /><br />Oh, and today we did line drills. How to use the reel without tangling and lost buddy procedures. Lots to catch up on, 2 dives tomorrow! And back on the Gatorade/strawberry diet. Booo.bluebabehttp://www.blogger.com/profile/15747324528608723227noreply@blogger.com0tag:blogger.com,1999:blog-12664937.post-33103834858724029342010-08-09T21:44:00.002-04:002010-08-09T21:58:25.650-04:00Habitat training- Day 1We rolled in last night not sure what to expect, but humming with expectant energy. Briefing this morning, and then plunged headlong into aquanaut training. So this is what it feels like to be an awkward gangly student again. We got acquainted with our gear- 100's Al doubles, 50lb lift wings, and a steel backplate with Halcyon webbing, hip pouches that wrap around our upper thighs, 2 regulators. Definitely felt very strapped in during the fitting!<br /><br />The swim test made me realise that I really need my regular swim sessions again. Heard that UNCW is building a new rec center with a pool, and hoping for better hours there. The swim was fine, the treading water was passable, the holding breath and swimming the length of the pool made me want to pass out.<br /><br />Steeled myself to open my eyes underwater (hate doing that) after looking at the training schedule and seeing all the mask off drills we are doing, i.e. every day every dive. It wasn't too bad today, didn't sting as much as I thought. None of that strapping on gear, walking to the dive deck and jumping off. The crew helped carry our rig to the deck while we sat down and strapped on, then a very unglamourous roll into the water headfirst. Man, the rig was heavy! Had to paddle to stay afloat, and couldn't breathe on the surface without my reg. Just basic drills today- mask off, reg off, buddy breathing. We did barrel rolls, and it was interesting rolling with that much air in the BC. Felt like someone was sitting on my back the whole time, and I never carried so much air underwater before, kinda clunky, and didn't feel as effortless as usual, but certainly hope it would get better with more quality time with my rig!bluebabehttp://www.blogger.com/profile/15747324528608723227noreply@blogger.com0tag:blogger.com,1999:blog-12664937.post-87586935313022029202010-03-31T12:45:00.002-04:002010-03-31T13:05:37.055-04:00Spicy butternut squash dumplingsThere was a big box of pre-cut buttersquash at Harris Teeter going for $0.50, and I can't resist cheap veggies and fruit. After making squash stir-fry, and squash and black-bean chili, there was still ~3 pounds of the stuff left. Went out on a limb and decided to make dumplings out of them, seeing as how I had a pack of guotie skin in the fridge as well. And they were good!<br /><br />Ingredients:<br />~3 pounds of squash, cubed<br />half an onion, finely sliced<br />1/4 head cabbage, finely sliced<br />~2 tbsp chili powder<br />1 tbsp spicy Szechuan sauce<br />1 tbsp Hainanese chili sauce<br />2 tsp soy sauce<br />black pepper<br />1 pack dumpling/gyoza skin<br /><br />Heat ~tbsp vegetable oil in saute pan. At medium heat, saute onions till soft, add squash, stir for a couple of minutes. Add about 1/4c water, cook until squash partially soft, add cabbage, stir. Add all seasonings, more water if necessary and cook until everything is soft. Mash the squash in the pan (I used a potato masher). Remove from heat and let cool.<br /><br />Place ~1 1/2 tsp of filling in center of gyoza skin, brush edges of skin with water and seal the dumplings. Refrigerate or freeze as you wish. To cook the dumplings, heat enough oil to cover base of saute pan. Place the dumplings base down in the oil and fry at medium heat. When the base turns golden brown, put ~1/3c water into the pan and cover immediately. Let the tops steam until translucent and soft. When most of the water has dried out, prepare your dipping sauce and time to eat!!<br /><br />Eh...no photos as of yet...will see if I can get any leftover tonight for photo-taking.bluebabehttp://www.blogger.com/profile/15747324528608723227noreply@blogger.com0tag:blogger.com,1999:blog-12664937.post-36573643562870426722010-02-28T21:42:00.003-05:002010-02-28T21:43:55.467-05:00New(ish) car!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://hphotos-snc3.fbcdn.net/hs122.snc3/16934_319545209103_765794103_4705895_3582041_n.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 604px; height: 453px;" src="http://hphotos-snc3.fbcdn.net/hs122.snc3/16934_319545209103_765794103_4705895_3582041_n.jpg" alt="" border="0" /></a>I guess I got tired of the constant worrying about when it'll all give way, plus the transmission on the old Golf was wearing out. So I went and bought myself a new car!! Wahahahaha....bluebabehttp://www.blogger.com/profile/15747324528608723227noreply@blogger.com0tag:blogger.com,1999:blog-12664937.post-65257354280198589472010-02-28T21:37:00.000-05:002010-02-28T21:38:33.142-05:00I'm a terrible bloggerI never updated my blog about my Seattle trip did I? Hahaha!bluebabehttp://www.blogger.com/profile/15747324528608723227noreply@blogger.com0tag:blogger.com,1999:blog-12664937.post-38302004186413447272010-01-02T22:11:00.002-05:002010-01-02T22:33:45.549-05:00Seattle Part Deux, Day 1So I find myself back in Seattle again, 10 1/2 years later. This time at least, I've decided that I can afford to take the bus now and then instead of walking all over bum-f***, and eat more than a loaf of sourdough and plain water (life as a sad and poor backpacking undergrad...unfortunately, not much has changed since then. Still staying in a hostel. So much for going back to school! Wails....). Happily though, I found a bakery in Pike's Place that sells day-old bread for $1, and the produce looks affordable, and tasty.<br /><br />I still like to walk though. I like to see the slow passage of the city as it passes under my feet, and hear the sounds of the hubbub as they pass. Took in some modern art at the Olympic Sculpture Park in the morning, and plunged into the heady mix that is Pike's Place Market. Even got to see some fish slinging. Took the streetcar (it's free) to the International District to check out the Japanese grocery/department store, which is very much like a Daimaru, down to the adjoining Kinokuniya. Tried out a dimsum recommendation from Urbanspoon, and surprisingly, it wasn't too bad! The servings were generous though, and couldn't make it through more than 3 plates (the xiu mai were the size of lemons). Wish I had a eating buddy.<br /><br />Wandered through Pioneer Square, which is pretty, and ducked into the Klondike museum for some warmth and a bit of gold prospecting history. Given the trials and travails the prospectors went through for that shiny yellow metal, I wonder again what the allure of this inedible, artificially valued substance is. The tiny waterfall garden is worth a visit if in the neighbourhood, and should be great for a quiet read in summer. May try to go for the underground tour later this week, depending on schedule.<br /><br />The feet were starting to ache a little, so took a little detour to the public library, which really reminds me of the Singapore National Lib, except more avant garde in design. I really enjoyed the spiral section which wound through the middle of the building, completely lined with books. Stayed longer than planned when I came across the graphic novel section. Even had a nice reading corner by the glass walls of the 8th floor overlooking downtown. Superb.<br /><br />It gets dark at 5pm around here. And light at 8am. Winters are kinda depressing. But, the Christmas lights were still out downtown, which gave it a rather festive air. Walked through the shopping district (I found out today Nordstrom was a Klondike prospector and started the store with the $13000 he earned), and mosied lazily back to the hostel.<br /><br />No late-night clubbing for me, I'm afraid. Have been notified that I teach next Monday (I return Sunday pm), and I start with plants! Plus I haven't taught this lab yet as I was away last year when it was scheduled. Will be reviewing notes tonight, and maybe designing the lesson powerpoint :(. But, at least I'm warm and will have a hot shower tonight. Simple pleasures.bluebabehttp://www.blogger.com/profile/15747324528608723227noreply@blogger.com0tag:blogger.com,1999:blog-12664937.post-19450416900963138362009-07-13T12:00:00.002-04:002009-07-13T12:04:24.543-04:00Update on the carAll dried out after 2 days in the garage, constant air blowing through the a/c system and one really really hot afternoon in the sun (I think I scorched my bum for this one). Also found the answer to the problem on the internet! Ain't google something? Apparently, for those sun roof and moon roof owners, there are drainage channels from the slot corners. The front drains into the front doors, the rear drains behind the rear bumper. These channels get clogged on a periodic basis and need to be cleared. After some tweaking and getting goo-ey black stuff on my hands, water ran clear out the drains. Hooray! It poured this morning too and the car was dry. Am much pleased.bluebabehttp://www.blogger.com/profile/15747324528608723227noreply@blogger.com0tag:blogger.com,1999:blog-12664937.post-35353388154211788852009-07-07T15:39:00.002-04:002009-07-07T15:47:19.742-04:00One of those daysI knew the moonroof was leaky but lately it seemed to hold up fine under inclement weather and I thought it must have slotted back snugly into place. Well, I was wrong. Wilmington saw the first of the fierce storms of this year's summer last night, and when I opened the car door to drive to aikido class I saw a steady stream of water flowing down from the moonroof onto the driver's seat. 2 inches of water lay on the floor. Threw a cover over the roof with A and rescued the electronic items from the car. As I was now car-less, was contemplating my options viz. getting to aikido class. It seemed like the commuter was my best bet, and I threw on rain gear and lights and headed out. Only to find much of Wilmington flooded. Cars were stuck in ditches, a fire engine screamed down Racine Dr, thundered roared and lightning flashed overhead. All the while, I was marvelling at the bike's ability to navigate through ankle to shin-deep brown water, and roll over unseen kerbs and potholes. Water ran down my face in rivulets and streamed down through my collar. Never knock a $100 Schwinn. When I got to the dry haven of Gold's Gym, was rounded applauded by the rest of the dojo.<br /><br />Car was drying today while I contemplated options. Suggestions have ranged from Vaseline to gluing the roof shut with silicone. Or I could ask the mechanic how much it would cost to replace the seal. We'll see.bluebabehttp://www.blogger.com/profile/15747324528608723227noreply@blogger.com0tag:blogger.com,1999:blog-12664937.post-31135701213716197702009-06-09T23:37:00.002-04:002009-06-09T23:44:33.719-04:00More Penang recipesFrom the Penang Nyonya A-Ma Secret Recipes cookbook:<br /><br />Assam Udang<br /><br />Ingredients:<br />600g prawns<br />1 tbsp oil<br />1 onion, shredded<br />1 red chili, shredded<br /><br />Seasoning:<br />1/2 tsp salt<br />3 tbsp sugar<br />2 tbsp plum sauce<br />1 tsp dark soya sauce<br />150g tamarind pulp, mixed with 200ml water, squeezed<br /><br />1. Heat oil, saute onion and chili<br />2. Add prawns, stir well. Pour in seasoning, bring to boil, until sauce thickened.<br /><br />Telur Belanda<br /><br />1. Fry eggs until yolk half cooked<br />2. Fry onion and chili, add eggs, pour in seasoning (sugar, tomato sauce, plum sauce, tamarind pulp water), bring to boil<br />3. Cook eggs until firm.bluebabehttp://www.blogger.com/profile/15747324528608723227noreply@blogger.com0tag:blogger.com,1999:blog-12664937.post-67619578872690530882009-06-09T23:11:00.002-04:002009-06-09T23:18:52.210-04:00AcarRecipe courtesy of mum :)<br /><br />Ingredients:<br />-seasonal vegetables, can include cabbage (I think Napa would be sweet in this), cucumbers, carrots, mangkuang (jicama), longbeans, french beans, etc.<br />-red chili peppers and shallots, finely minced<br />-salt, sugar, vinegar<br />-crushed peanuts<br /><br />Methods:<br />-blanch veggies (except cucumber) in boiling water with salt and dash of vinegar<br />-sprinkle salt on cucumber pieces<br />-fry veggies with chili and shallots (pinch of tumeric optional), season with salt, add sugar to taste, more vinegar to taste<br />-squeeze fresh limes if available<br />-sprinkle with crushed peanuts<br />TUCK IN!!bluebabehttp://www.blogger.com/profile/15747324528608723227noreply@blogger.com0tag:blogger.com,1999:blog-12664937.post-89042638038479287362009-05-07T16:54:00.002-04:002009-05-07T16:58:14.218-04:00Road bikeI realized I never posted a photo of my sweet Synapse! What an oversight! And I've already logged >2000km on it to boot.<br /><br />Here's what it looked like before it started its journey with me (of course I've swapped the pedals for *ahem* proper ones):<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIQ3WPlkDigqqxFoKbuT1_5_siEkT-mPKtqlSgUclH8uw4hkiR_rn3ZwiWiUt104A0REDJrY7P12Xddmvxl5Zp_FRn-kCZikSiw8u7jLoL5bSfNL-hDlXXc1PzG0-OubPBjRDTpg/s1600-h/IMG_8908.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIQ3WPlkDigqqxFoKbuT1_5_siEkT-mPKtqlSgUclH8uw4hkiR_rn3ZwiWiUt104A0REDJrY7P12Xddmvxl5Zp_FRn-kCZikSiw8u7jLoL5bSfNL-hDlXXc1PzG0-OubPBjRDTpg/s400/IMG_8908.JPG" alt="" id="BLOGGER_PHOTO_ID_5333188846819608178" border="0" /></a>Isn't she gorgeous...bluebabehttp://www.blogger.com/profile/15747324528608723227noreply@blogger.com3tag:blogger.com,1999:blog-12664937.post-18445328924682924202009-05-04T12:06:00.003-04:002009-05-04T12:16:07.533-04:00PerspectiveThe dark clouds of the reeling economy has reached the ivory towers of academia. Was looking forward to going home, and then informed that I would have to take unpaid leave if that was the case. Given the case that summer is when I get paid double, it's a multiplicative whammy- loss of my double income and an expensive air ticket home. Was agonising over the choice to be made, but mumsy put it in perspective- it boils down to one thing- which is more important to you- money or family? Well, I mean, can you seriously see me calling mum to tell her I'm not coming back this year even though I can afford the time because I might have a chance to earn more money? (She did email later on to say not to come because of the swine flu but that's another story.) So there I was, all self-pitying because I value family more than monetary gains. Turns out that the boss isn't getting paid in summer and all faculty are 'encouraged' to take 10 days unpaid leave too, plus a labmate has declined all summer pay so he has the freedom to attend medical treatment if needed. And after my extended conversation about the value of currency and the true value of things! Sometimes I worry I might turn into a self-absorbed, self-deserving person who believe all things are due to me because it is my fundamental right, but you guys will knock me on the head and keep me in check, won't you?bluebabehttp://www.blogger.com/profile/15747324528608723227noreply@blogger.com0tag:blogger.com,1999:blog-12664937.post-33396860659056931352009-04-13T13:38:00.002-04:002009-04-13T13:43:48.941-04:00Pedaling for Peanuts Mountain Bike Race<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.pedalingforpeanuts.com"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 301px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpHehtl96mRl38OzrvRCn4QFnv2cjSCK_npYcfGohNk9bPhX9ffXlLHwCOfSfBD4tQcK5ZUrE3LpvMVU__qh46wloXGqSc5TSgFAg1HHzU08i7RMAkhBBighadWELkQvgjukS6wQ/s400/sm_pfp_logo.png" alt="" id="BLOGGER_PHOTO_ID_5324231768822582994" border="0" /></a><br />Kick off your summer with a mountain bike race! <a href="http://www.pedalingforpeanuts.com">Pedaling for Peanuts</a> takes place on May 31st, 2009, at the Blue Clay Bike Park, from 10am-4pm. Visit the website for a full list of race categories and fees. All proceeds benefit the <a href="http://fullbellyproject.org/">Full Belly Project</a>. Support from the local Wilmington community has been good, and we should be getting some rad prizes. There's also a Novice category for beginner mtb-ers who want to try racing. This modified 3.2mile course is not as technical as the BC main trails so theoretically, you could race it on a beach cruiser. Online registration should be open in a week or so, and check the race website for updates! It'll be fun!bluebabehttp://www.blogger.com/profile/15747324528608723227noreply@blogger.com0tag:blogger.com,1999:blog-12664937.post-25633044985969449432009-02-17T16:09:00.002-05:002009-02-17T16:13:14.938-05:00The hypnotic lure of Singapore cashAnd you think, just because it's happening somewhere else, in someone else's backyard, it doesn't really matter. It's just going to come back and bite you in the butt one day.<br /><br /><a href="http://cambodia.ka-set.info/environment/news-environment-exploitation-sand-dredging-concessions-koh-kong-090216.html"><strong>Cambodia under the sandmen's spell</strong> </a><br />Since Singapore was banned from mining sand in Indonesia, the city-state – which surface area covers less than 650 km2 – is struggling to find the sand it needs for its gigantic land reclamation and construction projects. As a result, it turned to a much less discriminating country, where the buying cost of sand remains quite inexpensive, Cambodia. For the last year, the provinces of Koh Kong and Kandal have seen a heavy traffic of boats, which sometimes arrive in dozens to dredge the seabed or dig along the coasts to collect as much sand as possible and export it to Singapore...<br /><br />Read the full article <a href="http://cambodia.ka-set.info/environment/news-environment-exploitation-sand-dredging-concessions-koh-kong-090216.html">here</a>.bluebabehttp://www.blogger.com/profile/15747324528608723227noreply@blogger.com0tag:blogger.com,1999:blog-12664937.post-64542735602203033502009-02-16T10:34:00.002-05:002009-02-16T10:56:07.290-05:00Biking at Beaver Damn%@#$$%^#Stomp was performing within driving distance, so A and I thought it might be a good idea to drive up to Raleigh to catch the show, and get a ride in the surrounding area pre-show. Sorta a belated V-day thingy, if you will. As he has already biked Crabtree and thought it to be okay, but not too great, we decided on Beaver Dam, which has trails of decent length, rated from beginner to intermediate. Plus it's free entry before March ($5/car otherwise).<br /><br />We were worried that it might rain all week, but Sunday dawned nice and sunny, cold (5-12 degC) but clear. The Outer and Inner Loops we did for a warm-up went rather smoothly, and my knee wasn't protesting too much from the strain I picked up a couple of weeks ago. A hearty lunch later, and we were raring to tackle the South Loop, all 7.3miles of it. Fell while trying to cross a log on an uphill which was off-camber, but just dusted off and rode on. Partway through the South Loop, we came across the entrance to the Drop Zone, which sounded rather intriguing, and so we checked it out. It turned out to be a series of steep downhills and rooty dips. Walked through the first double drop but decided to attempt the next steep downhill for the heck of it. You kinda have to throw yourself and the bike off the top and land somewhere in the middle not to endo. Scary as heck but I survived! heh. Was getting into the whole 'just lean back and everything will roll by fine' routine when I came across a dip with a thick network of roots at the upper lip. As I came up and out of the dip, hit the roots straight on and the bike just stalled. Unfortunately, couldn't unclip in time, and fell sideways, getting a mouthful of leaves and twigs and bashing my knee against a stump as I did so. Yowza. Tears actually sprang out of my eyes. That was the end of all mashing uphill for the rest of the ride. Which turned out to be also unfortunate, as the rest of the trail consists of numerous strenuous, rooty climbs! Argh. To top things off, my seatpost decided to wear out on me this ride and caused my seat to tilt upwards constantly, so every time I had to lean forward to climb over obstacles, the nose of the saddle would hit sensitive nether regions. Took to standing over the saddle whenever we hit rooty, rocky areas (which was often). Just as I thought my back was going to give out and my head was 2 inches from the handlebars, the sound of cars! The end of the trail! Oh joy :).<br /><br />A hot shower never felt so good that night...Would I do it again? Abso-f***ing-lutely!bluebabehttp://www.blogger.com/profile/15747324528608723227noreply@blogger.com0tag:blogger.com,1999:blog-12664937.post-618243065627008912009-02-04T11:57:00.003-05:002009-02-04T12:02:13.494-05:00Kawaii!!!Was searching for mollusc photos for my class powerpoint and came across this <a href="http://www.etsy.com/shop.php?user_id=5162135">website</a> on Etsy. Knitted invertebrates!! They are simply adorable!! The completed versions are really expensive but the patterns are pretty affordable. Anyone out there who knows how to knit??? Check them out!<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://ny-image2.etsy.com/il_430xN.55763442.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 430px; height: 322px;" src="http://ny-image2.etsy.com/il_430xN.55763442.jpg" alt="" border="0" /></a>Cuttlefish<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://ny-image1.etsy.com/il_430xN.55462785.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 430px; height: 374px;" src="http://ny-image1.etsy.com/il_430xN.55462785.jpg" alt="" border="0" /></a>OMG! A nudibranch!! With exposed gills!<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://ny-image1.etsy.com/il_430xN.55462665.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 430px; height: 343px;" src="http://ny-image1.etsy.com/il_430xN.55462665.jpg" alt="" border="0" /></a>This is one of my faves- an angler-fish! Heehee<br /><br /><br /></div>bluebabehttp://www.blogger.com/profile/15747324528608723227noreply@blogger.com0tag:blogger.com,1999:blog-12664937.post-37451765018579908972009-01-28T17:25:00.001-05:002009-01-28T17:26:53.481-05:00Aikido and Iaido Open HouseThe dojo I train in will be holding an open house on Feb 21st. Finale is live blade cutting of bamboo mats. Should be exciting!<br /><br /><a href="http://gardenspringwind.wordpress.com/2009/01/28/aikido-and-iaido-open-house/">http://gardenspringwind.wordpress.com/2009/01/28/aikido-and-iaido-open-house/</a>bluebabehttp://www.blogger.com/profile/15747324528608723227noreply@blogger.com0tag:blogger.com,1999:blog-12664937.post-36828159973214839242009-01-24T15:22:00.000-05:002009-01-24T20:22:48.936-05:00Cool<embed allowscriptaccess="never" src="http://www.spike.com/efp" quality="high" bgcolor="000000" name="efp" type="application/x-shockwave-flash" pluginspage="http://www.macromedia.com/go/getflashplayer" flashvars="flvbaseclip=2458366&" align="middle" height="365" width="448"> <br> <a href="http://www.spike.com/video/flatworms-penis/2458366">Flatworms Penis Fencing</a> <!-- multiply:no_crosspost --><p class='multiply:no_crosspost'></p>bluebabehttp://www.blogger.com/profile/15747324528608723227noreply@blogger.com1tag:blogger.com,1999:blog-12664937.post-31520215110091163952009-01-20T11:02:00.002-05:002009-01-20T11:16:35.929-05:00It's snowing!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGvG0csnypyScHMiLLoq7PcWOa2q7RYzLNqjCYo8GzNKo7OP6GojTP15yR3n1gxYnDvEPxDHyleife39eR9ls4NqJgkPam01JCR6Jp_d3wKnO6CFxgovBCXu0pELi3G95N6gJT1A/s1600-h/IMG_0003.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGvG0csnypyScHMiLLoq7PcWOa2q7RYzLNqjCYo8GzNKo7OP6GojTP15yR3n1gxYnDvEPxDHyleife39eR9ls4NqJgkPam01JCR6Jp_d3wKnO6CFxgovBCXu0pELi3G95N6gJT1A/s400/IMG_0003.JPG" alt="" id="BLOGGER_PHOTO_ID_5293407319351694050" border="0" /></a><br />View from my lab window at CMSbluebabehttp://www.blogger.com/profile/15747324528608723227noreply@blogger.com1