Thursday, December 31, 2020
Wednesday, December 30, 2020
Tuesday, December 29, 2020
Thanks to Sandra at Madsnapper who told me about the blogger app for my iPhone, I am letting you know that I am without the Internet right now. We are waiting for a new modem which is being mailed to us. Thankfully I have had this post in draft form for a long time, an old blog post that I decided to reintroduce.
From a visit into Washington DC on December 28th, 2009.
Light, climate, and gravity are all harmful to fabric. Over time, they have damaged the gowns. There are some gowns that can no longer be exhibited because they were too badly damaged by their years on display. Other dresses are rotated on and off display in order to keep them in good condition."
Oil portrait of Jane Findlay in about 1840 by an unknown artist. She was a Harrison family friend who came to Washington to assist with the first lady’s duties. Her gown was included in the original 1914 exhibition to represent the administration of William Henry Harrison.
This is Helen Taft’s 1909 Inaugural ball gown and is made of white silk chiffon. It is appliquéd with floral embroideries and trimmed in metallic thread, rhinestones and beads and was made by the Frances Smith Company. Her gown was the first one to be donated in 1912 so we have Mrs. Taft to thank for this wonderful exhibit.
Monday, December 28, 2020
As you may know by now if you have been following this blog, we have been fans of Thai Cuisine ever since we moved to Virginia over 30 years ago. However, we have only started making these dishes ourselves for about five of those years. Before that and through a work colleague of Gregg, we were introduced to a restaurant in Arlington shortly after we moved to our present home. It was the greatest place and we could not have chosen a better one to introduce us to Thai Cuisine. The owners and staff were wonderful, and treated us like family every time we walked through the door. After several years and much to everyone’s great loss, the restaurant was finally closed.
Two years went by and we were delighted when a Thai restaurant opened up in one of the shopping complexes we used to frequent. This became another favorite and we loved their food also, and the people who owned that one were as warm and friendly. Once again, after being regulars for another dozen years, it also closed.
The time seemed to be right to try and create our favorite dishes, and we began the experiment, could we make Thai dishes that we knew and loved in our own kitchen. They may not have been up to the expertise of the places we knew and loved, but they were darned close and we haven’t looked back.
The recipe I am sharing today is a simple yet delicious peanut sauce. There is no picture, but you can see photos if you click on the link above. There are also several dishes that use this sauce.
Described as “a quick and easy, pantry, Thai style peanut dressing that is so irresistibly delicious”, we can highly recommend this recipe if you are a fan of Thai Cuisine. I also highly recommend you read the original recipe.
Thai Peanut Dressing
Preparation time: 10 minutes
Total Time: 10 minutes
Servings: 16 (1 cup or 16 1 tablespoon servings)
A quick and easy, pantry, Thai style peanut dressing that is so irresistibly delicious!
1/4 cup peanut butter
1/2+ cup water (or coconut milk)
2 tablespoons soy sauce (or fish sauce)
2 tablespoons rice vinegar (or cider vinegar or lime juice)
2 tablespoons brown sugar (or honey or palm sugar)
1 tablespoon chili sauce (or to taste)
2 teaspoons garlic, grated
2 teaspoons ginger, grated
2 tablespoons peanuts roasted and chopped
1 teaspoon toasted sesame oil (optional)
1 tablespoon cilantro (optional)
Puree everything in a blender or food processor.
Option: Replace the chili sauce with birds eye chilies.
Note: Add enough water (or coconut milk) to get the consistency to that of a pourable dressing.
Nutrition Facts: Calories 39, Fat 2g (Saturated 0.5g, Trans 0), Cholesterol 0, Sodium 125mg, Carbs 2g (Fiber 0.4g, Sugars 1g), Protein 1g
We used this sauce in a simple vegetable stir-fry using what we had in the fridge, and mixed with Ramen noodles cooked to the package directions first. We tweaked it a little to suit our own taste, not much. We added more chile sauce for a little extra heat, and a smidgen of water as we chose the option of coconut milk. You can do this to your own taste, and a little at a time would be recommended.
We are also going to try it with Jasmine Rice next time
Thanks for looking and have a great week.
Thursday, December 24, 2020
Wednesday, December 23, 2020
It is fun to go back on our old road trips, especially now as we get towards the end of 2020. Just to add that information I mention could be out of date by now. Many of you may remember this from a previous blog post on my old blog which went back to April 2008 (no longer available) but if you have, I hope you will once again indulge me as I go armchair traveling. It has a more detailed account of what I mentioned in my other post here.
And now to continue with one of my daily journal entries that I write while on holiday.
12.32 p.m. Sitting on a log near another beautiful river setting....
I'm glad we didn't see any bears today, that would have been too much excitement. This was enough of a close encounter, and one we never expected. You just never know what is going to happen in Yellowstone. It's always best to be aware that the unexpected can happen, and try to follow those advised guidelines, and think beyond them if you can.