#cornavirus

A minister from the Indian state of Madhya Pradesh, Imarti Devi, has said she believes that she is immune to the infection because she was born in cow dung and mud. "I am born in mud and cow dung.

I have been practicing making my Sushi Rice the last couple days. I am getting it to where I like it as good as any restaurant that I go to. The key ingredient that I was missing was Mirin which adds sweetness

As the rain started to fall yesterday I made some Ramen with my homemade broth. I have got it down where I really like it. I put toppings of Imitation Crab, Fish Cake, Hard Boiled Eggs, Nori, and Kim Chee.

We had a small amount of Poke and Rice left over from dinner last night so I made some Sushi for an after dinner snack. I am getting a little better on gauging the size of the rice but still have a hard

Here is the Opihi we picked the other day. We shell it and sprinkle a little bit of Hawaiian Salt and let it sit in the refrigerator for a couple days. We eat it over a bed of hot white rice. Sometimes

We made some Musubi last night. We are finding that we tend to make more bite sized finger foods when we are at our Tiny House. We make a variety of dishes made from stuff we catch/grow and stuff we buy.

We went fishing today and picked up a few Triggerfish. We made Poke by scraping the meat off the bones. We used the meat from the fillets to make fish nuggets. This was a delicious meal and makes it hard

I went to the market to buy a 1/2 pound of Poke. I decided to make some Sushi with some of the left over rice that I had. I ate this for dinner with some Steak. It was a great meal.

I have got the broth down for my Saimin. I love how it turned out and it is as good as any Ramen Shop. The broth is basically a Chicken Soup but I put rice in it to get the thickness and the texture right.

I made a Sourdough Grilled Cheese with Salami Sandwich for my dinner tonight. One good thing about the Quarantine was that I got to work on my cooking and I finally got the perfect technique for making

I have been hooked on Grilled Cheese Sandwiches during the quarantine. I have been experimenting with different ways of doing this. This is my favorite way which is to use Sourdough Bread. I butter it

We made broth with the Chicken bones that were left over from the Chicken Thighs that we de-boned. We finally have the broth making process down. We garnished it with the Chicken that fell off the bones.

We made home made Saimin (kind of like Ramen bu the noodles are thicker) for dinner tonight. We de-boned some Chicken Thighs (which we will eat tomorrow) and made the broth with the bones. We finally figured

Our Hydroponic System is in our Living Room. When it is time for dinner we just take our shears out and pick some leaves from our Lettuce and Mizuna. I chopped it up and mixed it together. I topped it

My friend brought me a fish that he caught the other day. I was so grateful. I fried it in Garlic Butter and put it on a bed of lettuce from our Hydroponic System. I had it with White Rice. It was delicious.

A friend of mine dropped off a Papio for me. It was a small fish and I decided to make Poke Sushi with it. I made it with Shoyu, Sesame Oil, Diced White Onions, and Furikake. It came out perfectly and

I took the Chicken Thigh bones and boiled them to make the broth. I added some salt, Ginger, and Garlic. I let it boil for 3 hours. While it was boiling I scooped off the scum that accumulated on the top.

I bought some frozen Chicken Thighs. I de-boned them and cut the meat into small pieces. I made a batter using the Tempura Batter Mix and Garlic Salt and Pepper. I fried them crispy and it was delicious.

There are significant events that take place on the pathway to success. A couple decades back, there was the run up in the stock market due to the Dotcom bubble. After registering enormous gains, the bubble

I steamed the Moi that my friend gave me and cooked it Chinese Style. I put the fillet in the fish steamer and just lightly coated it with salt and pepper. When the fish was done I plated it and sprinkled