Taste of life

Life is like a glass of water, simple and simple, pure and quiet. It may seem ordinary, but it nourishes your life all the time.
Life is like a cup of coffee, both bitter and unspeakable aftertaste. Use it to relieve loneliness when needed, and it will lose sleep when you drink it. When I have insomnia, I will turn over and drink coffee at midnight, and I will have a special feeling of sour taste.
Life is like a cup of tea, tea hot tea cold, fiery insipid is a real taste china air shipping. The first cup of tea, as the life begins to pursue is strong, because the temperature is too high, want to slowly taste its fragrance.
The second cup of tea, thick and moderate, just like the taste of the middle age, no longer pursue the luxuriant and fragrant, understand the taste of the indifferent, like uncovering the life of the hazy.
The third cup of tea, like to the twilight of life, understand the business, understand the down, understand the wind light cloud light relief, with easy to walk, with compassion for the world, state of mind back to the innocent childhood...
Life is like writing calligraphy, a horizontal and vertical is a straight, good walking, a stroke of the heart. A piece of paper is too full freight forwarder, can feel complicated, know to be white, life also has the freedom to relax and breath, added the aesthetic feeling of artistic conception and charm...
Life is like playing, playing with fingers, listening to walking is the heart. Black and white keys, ups and downs, like life's bittersweet, ups and downs. Endure the bitter music doping, can withstand the ups and downs of the ups and downs, will burst out to touch the music of the heartstrings, will not be able to suppress the uncontrollably moved oneself...
Life is like writing, the first is the hardest to write. Sometimes you need to say something and then you'll have a chance to re-write it. But life is not reborn, and from the moment of birth it is doomed to be unable to turn back and revise. Only by heart, carefully written every word, every paragraph, the whole article will be wonderful.
On the life of the train, we experience all the good and the pain, failures and tears that writing the unforgettable all one's life story, and our peers Personal Items shippment, is predestined friends the human, cannot side forever, only moved a beauty and engraved in the bottom of my heart...
Life is too short, just like a book opens and closes. After a good man, let us know why life started and why. There is always something can't occupy, life the most beautiful time, is you experience it, and use memory to retain it, seemingly lost, has ever had, the kind of feeling, forget become always look back and miss...

The beauty of food: three meals a day

How to see the beauty of the food itself, we at least three meals a day, every dish served, or a bowl of rice per set out, or a noodles, it itself, and we often speak. Color, vision; Fragrance, smell; Taste, taste. Three sensory systems have been used. So it's all about the color and smell of the food, and I've got a purpose in the whole meal.
Hangzhou's longjing tea is very precious, but there is a call more than precious in longjing longjing, or are remarkably longjing, tomb-sweeping day, no rain, before harvesting of longjing, it is all the buds, because of the rain, rain moisture, the tea leaves will soon be old, so he is going to pick the rain before the buds, with 80 degrees of warm water, released by the leaf in the soil water and sunlight are the most beautiful of all the smell and taste, so when the taste the tea, it is by no means an one mouthful drink when thirsty, but, this time we called for tea. Because it has a very slow process, it seems to taste a very beautiful memory in his life.
I think in the east of tea, he was talking about taste, but this is we just mentioned in our daily life, may at any time to do homework, so-called beauty from tea, from food, slowly to ready the keen feeling very good, so sometimes we in the check one at the time of eating food, he can have a taste of my own, so if society popular delicacies, abalone, shark's fin, but we know it is a good food every meal, every meal to eat, he must be tired. Tired of this word, I do not know restraint, I do not know restraint. So he had to go back to his own choice and say, I can have a humble meal today, I don't want that mountain, I can turn the greasy stuff into something light. So when we talk about taste, when we talk about taste, we say that he knows very well how I choose, what I want.

Mushroom Bread Pudding

Here's an easy-to-make, inexpensive, and very tasty savory bread pudding recipe that combines garlicky zucchini and mushrooms with pesto, cheese and eggs.

My daughter announced that she "really likes zucchini", so we picked up some zucchini and squash blossoms at the Farmers Market. I had some dry sliced white bread that needed using and this recipe transformed something that could have been wasted into a delicious couple of meals! Perfect with a fresh green salad on the side.

Zucchini and Mushroom Bread Pudding with Squash Blossoms
2-3 slices of dry bread
pesto
3 eggs
1 cup of milk
1/2 cup grated cheese (I used sharp cheddar and Emmental. Feta would also be delicious, but reduce to 1/4 cup crumbled feta)
olive oil
1 clove garlic minced
1/2 shallot, finely chopped
2 medium zucchini, quarter lengthwise and cut into slices
8-10 small mushrooms
S&P
squash blossoms to decorate if available

Preheat the oven to 350 F degrees. Grease a 9 1/2 " pie pan.
Spread the dry bread generously with pesto and cut into 1 inch squares. Arrange the squares in the bottom and edges of the pie pan.
Beat 3 eggs, add the milk, and beat to combine. Add salt and pepper to the egg mixture.

In a frying pan, heat the olive oil and add the minced garlic and shallot with salt and pepper. Cook over medium, stirring well, for 3-4 minutes. Add the zucchini, salt and pepper, and cook for 4 minutes. Add the mushrooms and cook until zucchini is almost tender.

Spread the cooked vegetables over the bread. Top with the grated cheese (or crumbled feta). Pour the egg mixture over the bread, vegetables, and cheese and use a spatula to press the ingredients down into the egg mixture.

If you have squash blossoms, remove the stems and the stamens from inside. Carefully, tear open each blossom on one side so they open flat like a book. Place them on top of the egg mixture and gently press down into the egg mixture.

Bake at 350 F degrees for 30-35 minutes. Enjoy with a salad!

on the cooked version

These savory puff pastry tartes were a big hit as our vegetarian main for both Thanksgiving and Christmas this year. Enjoyed by both vegetarians and non-vegetarians, these Harvest Tartes have endless possibilities for the vegetable stuffing inside. Plus, the frozen puff pastry sheets (Pepperidge Farm) are vegan, and the recipe makes two tartes. I used mushrooms, pesto, cauliflower, romanesca, broccolini, lentils, cheese and spinach in this recipe.

Harvest Tartes Recipe:

1 box Pepperidge Farm Puff Pastry (Frozen)
8oz mushrooms (I used baby portobellos and King Trumpets), sliced
2 TBS olive oil
1 tsp butter (or oil)
fresh herbs, finely chopped, if available (optional)
2-3 cloves garlic, crushed
2-3 cups of vegetables (I used cauliflower, romanesca, and broccolini)
1-2 TBS pesto (or other sauce)
3 TSP cooked lentils (optional or sub another cooked grain/pulse)
6 oz baby spinach
1-2 TBS vegetable broth
2 oz cheese (I used Cowgirl Creamery's Mount Tam)
1 egg, beaten to glaze (optional)

Remove the puff pastry sheets from the freezer, open the packages and open the sheets up. Defrost for 30-40 minutes.

Preheat the oven to 400 F degrees.

Put a little oil in a frying pan and lightly cook a clove of garlic. Add the sliced mushrooms, spreading them out in the pan so they cook evenly. Add the butter and fresh herbs, if using, or a little more oil as needed. Cook until the mushrooms have released their juices but are still slightly firm. Salt & Pepper. Remove from heat and set aside.

In a frying pan, heat 1-2 TBS olive oil and fry 1-2 crushed garlic cloves over low heat. Add your 2-3 cups for vegetables and fry until your vegetables are beginning to soften:

Add the pesto, lentils, vegetable broth, spinach and salt and pepper. Cover and cook a couple more minutes. Vegetables should be almost cooked, but still firm.

When you unfold the puff pastry sheets, you'll see lines from the folds where they were folded which basically divide them into 3 long sections each. Cut even thin fingers on the two outer sections per the picture below:

I layered the mushrooms along the un-cut center section and topped them with my cooked vegetables with lentils, and topped the vegetables with cheese:

You then fold the fingers over the filling, one finger from one side, then one finger from the other side until all the filling is covered:

Place on a baking sheet line with a non-stick silicone baking mat (or use foil if you don't have one) to prevent the bottom from sticking to the baking sheet. Brush with beaten egg, if desired, to get the shiny glaze you see on the cooked version below. Put in the oven and bake 20-25 minutes, until crisp and golden.

Let it cool a bit before trying to move it off the line baking sheet as it is very fragile when hot. Use two spatulas to prevent it breaking when moving.

Enjoy with vegetables, as an appetizer, a salad depending on the season!

Below is a picture of my Christmas lunch!