2 bell peppers, red and yellow
2 garlic cloves
250 g chorizo
3 tablespoons olive oil
1 liter of instant vegetable broth
1 can chopped tomatoes
1 teaspoon dried oregano
½ teaspoon dried marjoram
1 pc chilli (optional)
Wash and peel potatoes and cut into bite sized cubes. Clean, wash, and coarsely chop peppers and place in a bowl. Peel both garlic and onion and chop coarsely and place in a bowl together. Cut skinned sausage into thick slices and set aside. Pour oil in a big saucepan (or small pot) and sauté onions and garlic for 2 minutes or until translucent. Place the onions and garlic back in bowl and fry the potatoes in the same pan until crispy. When golden brown, remove half of the potatoes and place in a bowl. Add broth and tomatoes into the pot and simmer for 10 minutes. Pour peppers and sausage into the same pot and simmer for another 15 -20 minutes. Season to taste with salt, pepper, and oregano (or smoked paprika powder). Sprinkle in chopped marjoram. Serve in bowls and add the leftover potato cubes on top. Serve with fresh bread.
Originally posted on Reclaim Our Republic:
So let me get this straight. Bill Clinton delivers 215 speeches around the globe while his wife is Secretary of State, hauling in $48 million for various Clinton family interests, and the Obama administration handed the Clintons an “ethical waiver” 100% of the time?
There was not one single speech that gave the administration pause? Not one?
That is what everybody is talking about in response to bombshell documents we released earlier this week, including more than 200 conflict-of-interest reviews by State Department ethics advisers. These “reviews” considered speaking engagements and consulting arrangements proposed by Bill Clinton speaking during Hillary Clinton’s tenure as secretary of state.
(The documents were obtained as result of a federal court order in a Freedom of Information Act…
View original 1,458 more words
Miso is a fermented soybean paste, which serves as a staple ingredient in Japanese cuisine. Miso soup is a deliciously light starter for the summer months. Miso paste and instant dashi can be easily found in any Asian supermarket.
150 grams of spinach
250 grams of tofu
750 ml instant dashi broth
70 grams of miso paste
1 teaspoon soy sauce
2 spring onions
1 piece of dried wakame seaweed
1/2 teaspoon Mirin vinegar (optional)
Soak the wakame seaweed in a bowl for 30 minutes. Clean, wash and drain the spinach and spring onions and place in a bowl. Clean, wash and cut the radish into thin slices. Pat dry tofu with a cloth or kitchen roll and cut into 1 cm (or bitesized) cubes and place on a plate. Pour the dashi broth into a pot and place on high heat for 2 minutes (however, make sure not to boil). Whisk the miso paste into the broth and reduce heat to medium. Add spinach, radishes, green onion, wakame seaweed and tofu in the broth and let stand in 2 minutes over low heat. Pour in soy sauce to taste and serve! Enjoy
Walking towards Dame Street I smell urine, and decide to light a cigarette to drive out the stink in my nose.
A sad looking fellow in a faded gray tracksuit comes up next to me; apparently he also likes the smell of cigarettes, because he has the nerve to asks me for one. I stop walking and give it to him, only to be asked if I have some extra change, and to inform me that he doesn’t like menthol cigarettes.
I don’t speak, I don’t give him change, and he doesn’t give me the menthol cigarette back. I’m grateful, as it means that the conversation stops just as it had started. Foggy cafe windows, sidewalks full of toothless grannies with ratty Dunnes bags in the crook of their arms, Pakistani youths singing a song from the motherland while gesturing with their hands to each other, and skinny pale fathers (or very young uncles) speed through with a butt in their mouth, head cocked and yelling into their mobile while they push a pram.
I hit the corner of South George’s Street and Dame, and I want to go across, but I’m stuck behind a family of great (giant would be the best word) Danes that are looking confused at their map of Dublin. The map is upside-down. Their sing-song accent reminds me of a Monty Python sketch, but I forget which one. As I am hobbit sized, I figure I should just wait for them to walk forward as my signal to cross (and hope the walk sign works today), as a balding, beet red faced man sways to my left hand side.
As with smoking, can one get drunk second hand? I start to think so as I involuntarily inhaled the fermented drink he had soaked himself in into the wee hours. The wind, of course, suddenly decides to pick up again, which blows my lioness mane into my drunken neighbor’s face. It must have really tickled because he twitches his nose and in a blitz moment sneezes into it….
Lord, there’s got to be an easier way to get around Dublin.
“Ah, ya just want a napkin?”, asks the perplexed weasel faced boy working at Spar. “So, you’re not going to buy anything?” Doesn’t my look of disgust, as well as me holding a tangled mess dripping hair at 90 degrees say enough?
This particular Wednesday is sadly quite the same as most mornings: downright dreary. Oh yes, I try to do what all the self-help books say: if you can’t change the situation, change your outlook. I might wear gray instead of black socks, depending on my mood.
If I feel totally thrilled with life, I have on occasion, hidden my watch and asked someone for the time just to strike up a conversation. Scoff and say that I’m pathetic, but I must admit, I relish being a social recluse in the morning, and the winter windy weather, combined with small congested streets does not help my condition. A bike? Not blessed with any sense of coordination. Taxi? The taxi driver told me about renting a bike. Bus? Claustrophobic. In short, I think I am most reliable with my own two feet.
At the risk of sounding more dispirited, I doubt that I am alone. When I walk around town I see a sea of different faces ebbing and flowing down the streets, and they seem (for the most part) just as down as I am mornings. Regardless of it being the D4 fashionista that is swearing under her breath that her once coiffed hair is now sopping wet, or the guy in the Big Bird yellow jacket handing out soggy newspapers, they all look miserable.
Don’t get me wrong, I really like Dublin in general, I just loathe its harshness in the morning. Dublin in the evening is much more entertaining. The rain would have stopped to a light drizzle, and my hair (thoroughly washed twice after this morning) would be pinned up. Both the cigarette man and the Pakistanis have been replaced by a group of orange coloured laughing teens, teetering arm in arm on pairs of cheap heels. The young dad has probably dropped the kid back off to his mam’s to babysit while he goes out. The windows around are still foggy but the lighting within provides lovely shadows, and our giant tourists are either packing for the flight back home or taking selfies at The Spire. The lack of daylight makes Dublin seem so much more mysterious.
But mornings I don’t have the physical or emotional energy to be cheerful- I can do that later. I’m nursing a hangover from last night, and I’m too busy trying to avoid all the dog feces camouflaged in random crevices in the sidewalk.
Edamame pods may sound new and or fancy to some, but they are quite easy to prepare!
Better known as green soy beans, this yummy side dish from young soybeans originally hails from Japan and China. Edamame contains a high amount of protein and is very low in fat.
This combination makes it a perfect meal for every diet and is a great snack alternative. Just make sure to press the beans out of the pods first and enjoy!
600 grams fresh or frozen edamame pods
1 ½ tablespoon salt
½ teaspoon garlic powder and chili powder (optional)
Remove stems off all the pods. Wash and clean pods thoroughly and place pods in a bowl. Pour
3-4 cups of water in a pot and add salt. When water boils, place all pods in the pot and boil for
4-5 minutes (or until the pods have become soft). Remove the pods from heat, and place them in
a colander and rinse in lukewarm water for 30 seconds. Sprinkle a pinch of salt, and or garlic and
chili powder over, mix until all the pods are coated and serve.