Spring time is here and the golf course is looking so beautiful, the grounds become greener everyday and the some of the trees are turning red. We had some really warm and sunny days in the past week, though these days it's mostly just clouds hovering over. I haven't blogged for a while, it seems I'm quite the opposite of others as far as I see from reading people's blogs, I'll often blog when I'm bored or have nothing to do, and recently I've been somewhat busy. I've recieved some wonderful feedback regarding the youtube videos, and hopefully (insha Allah) there will be more coming soon.
Some pictures I captured from the lake park across the street, this is a beautiful swan that swam right up to me after a short preening session. They're beautiful birds.
Above are some examples done with the HennaPenna, just quick scribblings to test it out. It's an interesting pen that is double sided (thin and thick) and come in a variety of colours (though the red and black seem more natural to the authentic henna colours) The pens are made of natural ingredients only and easy to use just like a marker! Last for up to 5 days from my experimentation!
Haven't had much to post lately, the weather seems to be changing day to day, two days ago it was sunny, then cloudy and now rainy, typical spring weather I guess.
Thank you all for your kind - get well soon - wishes :) I'm feeling a lot better and hopefully by next week this flu will be completely gone.
Today I've decided to post some mini video clips on a simple dish I prepared a while ago, the photo as usual went up on flickr. Okra is not something that most people are familiar with or enjoy, however in the middle east it is VERY popular and one of my favourite dishes since childhood, It's fairly simply and very yummy, usually made with beef stewing chunks but can also be made vegetarian.
Types of Okra (known as bamia in arabic) are fresh, frozen, canned or even dry.
Fresh okra can be boiled in a light salt water for a bit before adding into the sauce or can be added directly, canned should always be strained well and added at the very end because they're already cooked. Frozen can be added at boiling point and right before simmering.
Ingredients:
- few tbsp Oil
- 4 medium garlic bulbs, skinned and slivered.
- 1 package frozen okra
- 1 jar of strained tomato
- salt/black pepper
Rice:
- Oil
- 3 cups Calrose rice
- 1/2 cup Vermicilli noodles
- Salt
1 3/4 cup water per cup of rice.
If you're going to add stewing beef, saute/brown it with the garlic and then add tomato and boiled water then allow to simmer until it's done. Once the meat is tender add the okra and simmer a little bit more for the flavours to blend.
I'm a thirty-something Canadian girl inspired by my rich & very diverse (Africa-Europe-Asia....) heritage! Join me here for an adventure in food, lifestyle and all good things with a touch of exotic.
