Mother

I would be like a thermometer without a scale
A student who fails
A park without fun
A breakfast without a bun

I would be like a scalar quantity without a magnitude
a world without any gratitude
a student without a pen
a snow without a ben

I would be like a sound without a wave
A lion without a cave
A book without a cover
A scout without a rover

I would be like a magnet without an attraction
A tyre without traction
A table without any chair
A world without air

I would be like an electric field without any force
A house without any doors
A chair without any legs
like a beggar who begs

I would be like a string theory without a string
A bride without a ring
A bull without a horn
like a baby who is not born

I am so glad that I have this disease
I love you mother Physics.

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Make Easy Braised Egg (Soy Sauce Egg) from Leftovers

Ingredients:

• eggs
• leftover liquid from braising

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Steps:

1. Carefully put eggs into boiling water.
2. Boil for 7 minutes for soft-boiled and 9 minutes for hard-boiled eggs.
3. Immediately transfer to ice water.
4. Crack eggs to let the cold water enter and make the shell easier to peel.
5. Peel eggs.
6. Score eggs to let the sauce enter and make it more flavorful.
7. Add braising liquid and bring to boil (add water and soy sauce if liquid is not enough).
8. Turn off immediately. Let eggs cool down and soak in the liquid.

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Make a large batch and keep in fridge and enjoy cold or hot. Eat by itself or with noodles/rice/porridge. These are a super popular food for lunch boxes since they taste great cold/room temp as well. My little brother can eat 4 at once (or until they are all gone).

Most recipes for red cooked pork, kakuni, etc. suggest adding a couple of eggs during the original cooking/braising process, but I find that the sauce gets "eggy," and the eggs get over-cooked. With this technique, you can save the flavor of the original dish, control the exact doneness of your eggs, and make a larger batch of eggs!

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My passion in Life

                                                                                                                            Location: On Earth

                                                                                                                           Time: 12 midnight

                                                                                                                           Character: Tom the liar

[Tom is somewhere in north-pole inside in an igloo. It seems that he is writing something. Let’s see what he’s up to now.]

November morning, five o’ clock, was pretty chilly, but as always I carried on with my routine. I woke up to get a shower in my igloo bathroom and in less than fifteen minutes I found myself in front of my study table. This had not happened for the first time. As soon as I have some work to do, I am always leaning my head upon some stuff before it’s four in my igloo clock even if it is on some autobiography of ‘Bob, the penguin’. 

 
                                   \

I remember I have always been reluctant to do my homework, the one which requires a lot of head to put on. Not maths, I liked figures but numbers made me sick. Ever since I was small, I wanted to do something in my life. But what, I couldn’t figure it out. I didn’t want to put my brainy mind to focus upon some figures and numbers 24 hours a day until I am so furious of not solving a question that I pull every single hair off my head and become bald as that of some of my math teachers’. I wanted to do something odd, something different, and something extra-ordinary. Just then as I was thinking what would that be, I found myself being struck by something. I turned to my heels to have a look at the daring creature; I found it to be the book of “The Great Literates of the World” with a red, thick & hard cover. I had a brainwave and I found an electric bulb lighting over my head just as Newton might have had upon being hit by the apple. What was I in search of was always in front of me. After all these years my quest for my aim I had now finally found it. How could I be so dumb to be unaware of the undiluted power of the book? Finally, I could figure it out what I will be doing in my life “book binding”.

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Growing up in Kathmandu

Being raised up in Kathmandu means having a myriad of mixed experiences. It is a demographic hub of people from many different cultures of Nepalese society. Being raised here means you get to know many things about communities scattered around different parts of the country. Part of living here also certifies that you are accustomed to getting your way through confusingly scattered roads as well as unusually large traffic and group of pedestrians.

Apart from its narrow roads and congested buildings, Kathmandu also retains seven of the UNESCO's "World Heritage Sites" within its area, all of which are symbols of our great past. "Boudhanath" and "Swayambhunath" are two Buddhist stupas that fall under the heritage list and are main focus for cultural enthusiasts and Buddhist spiritual seekers. Apart from that "Pasupatinath" and "Changunarayan" temples lie as nerve centers for Hindus as well as spiritual travelers from around the world. The remaining three being the three palace squares that are some centuries old. Being known as the "city of temples", Kathmandu has many other religious and historic structures to offer for seeing as well. For adventure seekers there is also an option for paragliding within the area.

Being in Kathmandu also implies you get to eat different Tibetan and Indian cuisines that have been brought from the neighbors India and China. One particular modified version of Chinese "Dumplings" being "MoMo" which is famous for its great spicy flavor. Then there is a dish called "lafing" (mainly found around Boudhanath stupa area) that also has Tibetan origins and is well known for stimulating the taste buds. "Panipuri"  and "Chatpate" (puffed rice with spices) are two snacks that has been influenced from Indian food. Apart from the Indian and Tibetan dishes that have been brought in and modified, there is also local "Newari" food that boasts hundreds of recipes with different variety such as "Choila" (buffalo meat with spices), "Chatamari” etc. Many of them are difficult to pronounce but  nevertheless having them for dinner or lunch is like having once in a lifetime experience.

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[RECIPE] Scallops with spinach, shallots and wine

Good food is simple to cook. You just have to try harder. Sarcasm eh? Like I said in my earlier post on How to cook a whole chicken in an oven that I would post recipe for scallops with wine. 

Scallops:
-10-15 good scallops. You can really do as many as you want.

-Salt/Pepper

-Olive oil (about 2 teaspoons, I just eyeball and add more if need be)

-1/2 medium shallot, minced

-Good white wine. I use whatever I have on hand, Need about 1/2-3/4 cup

-Butter 1 teaspoon

-Lemon wedge

-Teaspoon dijon

Spinach:

-about 12 oz of spinach, again as much as you want to make really

-4 cloves garlic, minced

-Salt/Pepper

-Olive oil (couple teaspoons)

-Pinch of paprika, to taste


Start things off with the spinach. Heat olive oil in large pan (I use a dutch oven with tall sides). Add garlic and brown a little (do not burn, burnt garlic sucks). Add spinach and mix garlic, adding salt, pepper, and paprika to taste. Cover for about 1-2 minutes until its nice and wilted but moist. Give it another toss and remove and place on serving plate.

Using the same pan, or a different one, heat up some more olive oil. You want this to be hot to develop a good sear on the scallops. Pat scallops dry and season w/ salt/pepper. Place in the hot olive oil and sear 1-2 mins. Flip once and sear on the other side for 1-2 minutes. You are looking for color here, but do not overcook. More than a couple minutes and you can easily overcook scallops. Remove from pan and drizzle a little lemon over them. Add shallots, butter to pan browning a little bit. Add the white wine and stir. Let this cook down to about half the original volume of wine added. Add Dijon and stir. Remove from heat. Add the scallops back in with the sauce and let them get cozy for a minute.

Serving: Twirl your spinach on a plate and place a couple of scallops on top. Add shallot/wine sauce on top. Serve with good bread, wine. Good one to cook for the ladies.

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[RECIPE] How to cook a whole chicken in an oven

Do you have an hour this evening or even tomorrow? If so, just heat the oven to 450 degrees F. If there is stuff inside the chicken take it out and throw it away (or save for soup), dry it off with paper towels, coat the skin all over with salt and pepper and on the insides. Then put it on a pan and put it in the heated oven for one hour. Then take it out and let it sit for 15 minutes and it is ready to eat! You can cut it up (any old way will do but the prime breasts are on the top on either side of the thin middle bone) and eat it then or put it in the fridge for sandwiches or something tomorrow. If you are near a store where you can get some cheap macaroni or potato salad that is always a nice simple side dish. Get some fresh bread for sandwiches and all that needs is maybe some mayonnaise but I often just put some of the macaroni salad in there there with the chicken and some pepper.

Hopefully you have some people around there and I often find that the best thing to do in this situation is bring food over so I hope that you get some help in that regard. And then please come back here whenever you can and learn some more simple (or fancy) recipes! Best of luck and I wish you the best!

Note: The dark meat is mostly in the legs (and the wings maybe) if that is what you like. You can really get in there all over picking it apart with your fingers if you don't mind getting messy. There are little bits of edible meat all over so get right in there and get it all! You can even put BBQ or any sauce like that on it if you have some in the fridge.

I will post another recipe for Scallops with spinach, shallots, wine. Be tuned! 

Adios Amigos.

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