I am watching the big soft orange placed right here on the office desk, a macrocosmo of vitamins and precious water. And just now i am back from reading a beautiful blog which focus a lot on health, nature, self care, beauty of life. Go ahead you too if like me and other people do cultivate the strong interest of living a vibrant, satisfying,positive life full of energy and in constant growth. With all the best wishes!
Everytime i enter a modern shopping mall here in town a breeze of sophisticateness punctually blows around me. It’s not that i spend the time shopping during my visit but most of all tasting the colors, the architecture, the large space in name of the which we all sacrifice the space of our own homes in Hong Kong. Have a look from this past weekend.
Few but useful Airport check in counters inside the mall:
environment and design
in case you want to have a snow stroll
dining & shopping
everybody likes it…
I like eating almost everything but i do select the food most of the times depending on weather, body conditions, mood, cost, social circumstances. if i have to choose between meat and vegetarian dinner i love to go for vegetarian although i grew up having nice varieties of Mediterranean meals based on fish, meat, pasta, rice, salads, vegetables.
For the first time this week we had vegetarian sushi which was so tasty and very close to real! 🙂 Accompanied by a great array of other dishes.
Gaia Veggie Shop
8/F., 502 Hennessy Road,
Causeway Bay (Tel: 28081386)
My fortune with food is something I am realizing in these last few years. The fortune was to have spent several years going to the fresh market with my grandmother who was almost 100, self sufficient and with an alert lucid mind when passed away and who went to hospital only one time in her whole life for a small cut on the skin. She thought us how to cook and what to cook and which vegetables are the best and why is fine to eat meat once or twice a week, and all these great stuff about health which I would need to compile one day with the help of my mother.
A brilliant interview about food from a real expert from US. He does explain lots of interesting things about food in a correct and earnest way. You would enjoy the full interview in written and mp3 format: Here . Follows an extract about how to shop for food: something we dont really know how to do anymore…
MICHAEL POLLAN: The Omnivore’s Dilemma is, if you’re a creature like us that can eat almost anything—I mean, unlike cows that only eat grass or koala bears that only eat eucalyptus leaves—we can eat a great many different things, and meat and vegetables, but it’s complicated. We don’t have instincts to tell us exactly what to eat, so we have—we need a lot of other cognitive equipment to navigate what is a very treacherous food landscape, because there—as there was in the jungle and in nature, there are poisons out there that could kill us. So we had to learn what was safe and what wasn’t, and we had this thing called culture that told us, like that mushroom there, somebody ate it last week and they died, so let’s call it the “death cap,” and that way we’ll remember that that’s one to stay away from. And, you know, so culture is how we navigate this.
We are once again in a treacherous food landscape, when there are many things in the supermarket that are not good for you. How do we learn now to navigate that landscape? And that’s what this book was an effort to do, was come up with some rules of thumb. And so, you know, I say eat food, which sounds really simple, but of course there’s a lot of edible food-like substances in the supermarket that aren’t really food. So how do you tell them apart?
AMY GOODMAN: You talk about shopping the periphery of the supermarket?
MICHAEL POLLAN: Yeah. Well, that was one rule that I found really helpful. And if you look at the layout of the average supermarket, the fresh whole foods are always on the edge. So you get produce and meat and fish and dairy products. And those are the foods that, you know, your grandmother would recognize as foods. They haven’t changed that much. All the processed foods, the really bad stuff that is going to get you in trouble with all the refined grain and the additives and the high-fructose corn syrup, those are all in the middle. And so, if you stay out of the middle and get most of your food on the edges, you’re going to do a lot better.
Forget about Chinese dharma and spirituality. Hong Kong is jumping, no already jumped!, into a circle of sophisticate and materialistic luxury and splendor. The Chinese platform towards the West, this city with her inhabitants (proud of being one of them) is performing a rule that probably no other city in all history has done at such speed. Probably I am wrong, I was too lazy these days to research about the history of other speedy cities and I am only offering a personal quick frame of how I do see the life here.
Well, do you want to know then what I do like most here? Holding onto the hongkonise wave what I really love is to go shopping at midnite (or even later)! It gives me such a shivering of freedom. When its very dark outside and the moon is up in the sky, I can see her glittering from that intense celestial blu and I am here, down here on earth, crossing the zebras, cute lil animated-spirited grain who is going to smile looking at the windows and buy shoes, skirts, earrings and fresh lettuce from midnite on. How does it sound? Poetic to me…
…with a pinch of creativity. This is basically the recipe from my genuine Italian mother. Our friends literally devoured it during the last weekend barbecue in the garden. It was so much enjoyed that it means it should be passed on.
You will need:
A pack of uncooked pasta for lasagna (big rectangular sheets, at least 10 pieces)
Cherry tomatoes (500 g, grossly cut)
1 or 2 thick slice of ham in cubes
Mushrooms (150 g, tasty kind of)
Dried mozzarella cheese (200 g, shredded)
Garlic cloves (smashed)
Bit of salt
Grape seed Oil
In a wok fry the garlic and add tomatoes, mushrooms and ham. Salt it, mix once in a while, let it cook, add little water and cover. Let it cook for more than 20 minutes over medium-low fire to create the flavor. At the end introduce an electrical mixer in the wok to make up a gross reddish cream. Turn off the fire. In a plumcake stamp start to make the lasagna layers. After having put some red cream on the very base:
First a layer of pasta sheet
Second a layer of red cream
Third a layer of mozzarella and basil.
Repeat these 3 steps until the end (a red layer)
Put the stamp in the oven at 150-180 degrees for a little less than half hour. Serve it warm or cold the day after. Anytime its delicious!
pls visit my foodblog the dancing kitchen for more urban bites ~