The thing w/ AAAs...

Talking about batteries; the rechargable NiMH kind, AAA-sized. Have yet to find one that operates at 1.5V like it's alkaline non-rechargable cousins. Results in some devices (like wireless mice) that don't work due to lower voltage. Other things like LED lights, might work, but definitely not as bright (or in my case, not as many led bulbs light up).

The neat trick, though, is if you mix a 1.5V alkaline w/ a 1.2V rechargable, it'll have enough juice in the set to power the wireless rodent (mice).

But I want to play in THAT sandbox...

The world is what you make of it. Some people volunteer their time to organizations, some choose to fight for a valiant cause, others strive to succeed in their career, others want to get out and see the world, while others just want to veg at home on their super-comfy leather sofa.

If you can believe it, I want all of that, and none.

The problem is choice

"Choice, the problem is choice."

Inspired by the recent announcement about a federal election (in Canada), and a healthy conversation with a friend, here's a simplistic (but accurate) analogy of how I see most political systems (I.e. Democracies) in our world:

A political democracy is like a cafeteria. In a cafeteria, you have multiple vendors trying to get you to buy their entres. In a 'democracy', you also have multiple parties vying to get you vote.

Terrific Trio

One random Sunday in January, there was a bit of time on my hands (which is rare), and a bit of food in the fridge, so I ended up deciding to cook up a storm.  I freely admit it doesn't really look the most appetizing (rushed plating is partly to blame), but these recipes/dishes are more to be tasted than to be seen.

"Lobster" Sauce

Usually comes with shrimp

If you've ever ordered from a Chinese-Canadian restaurant, you've probably seen the "shrimp in lobster sauce" item.  Never understood how ground pork ever turned into "lobster" sauce, but whatever: a rose by any other name...

Ma Po Tofu sans Tofu

Couldn't find a better name for it

so it doesn't have tofu, and it's not spicy at all, let alone a thick sauce complexion.  But it does have the pickled vegetables, as well as the ground meat.  Again, my dishes are ALWAYS "Danny Style", ;)

Stir-fried Veggies

with Carrots and Broccoli and Cauliflower, on my!

One thing I've started doing lately is NOT boiling/steaming the veggies before throwing them into the stirfy.  Not only is it supposed to be more nutritious, I've started liking the taste of raw broccoli and cauliflower more.  Recently heard, though, that there can still be some bacteria of some sort that can stick around the raw veggies (even after washing), so next time might just blanch them first.

Curry Chicken, Danny Style

Hmmmm, Curry Chicken has always been my bane.  I could never get it just right.  Tonight, I would confidently say that I've taken a step in the right direction.

That's rice on the left, and the curry chicken on the right

Starring: Chicken breast, yellow potatoes, water-based veggies (celery, cauliflower, carrots, green peppers, onions.

Guest Appearances: Ginger, Sesame Oil, Curry Powder, Salt, Basil Leaves (2 per breast), Water

Missing in Action:  Mushrooms, Tomatoes, Garnish (like Cilantro or Green Onions)

Lessons Learned/Keys:

• key is the quality of the curry you use
• when boiling potatoes, the water level in the pot should not exceed the level of the potatoes
• when boiling potatoes, keep the heat on high until the water's boiling with the potatoes.  Afterwards, bring it down to medium heat
• Onions should be pan-fried, or caramelized before adding to the mix
• Basil leaves should go in at the same time as the chicken
• It's possible to overcook the veggies (especially the green peppers), so watch over them