Morning art

playing around this morning before work. Not at all what I had intended to make, but meh ^_^

Peaceful

I was going to construct a little art project from plant matter today after work, but found myself too tired to function after a day of REDACTION. So, I satisfied my need for some bonding time with nature by stopping in at the conservatory at the WPL (again). Its such a peaceful little space. Apparently the local wildlife thinks so too, as today I was visited by a very inquisitive squirrel as I sat and enjoyed the flowers.

 
 
 
 
 

Bori-Bori

Today I tried a recipe from the Mato Grosso and Mato Grosso do Sul regions of Brazil, called Bori-Bori, which is a chicken and dumpling dish, and it is AMAZING.

I found the recipe here, which is a really awesome blog, that I would highly suggest you take a few minutes to explore. I didn't really do anything wildly different, except for cut the recipe down by about half, so I'll just copy/paste the whole thing here:

For the chicken:
1 large chicken, cut into serving pieces, without skin
salt to taste
3 cloves of garlic, peeled and crushed
2 large onions, finely chopped
1 sm. serrano chile, finely chopped (use to taste)
4 Tbsp. neutral vegetable oil
3 large tomatoes, peeled, seeded and chopped
10 cups water (1.5 liters)
3 Tbsp. green onions, finely chopped

For the dumplings (bolinhos):
1 cups cornmeal (white or yellow, medium ground, polenta-style)
1 cup grated hard cheese (parmesan, romano)
salt to taste
broth from cooking chickens


Prepare the chicken: season by mixing salt, garlic and one chopped onion and rubbing this mixture into the serving pieces of  chicken. Put the chicken in the refrigerator and leave for at least one hour. Heat the vegetable oil over medium heat in a large, heavy saucepan, add the other chopped onion, and fry until lightly golden. Add the chicken pieces and brown on all sides. Add the chopped tomatoes, correct the salt, and cook for a few minutes over medium heat. Add the water, bring to a boil, lower heat and simmer for approximately 30 minutes, or until the chicken is cooked through, but not falling off the bone. Remove from heat, and reserve one cup of broth for making the dumplings.

Prepare the dumplings: In a large bowl, mix together the cornmeal and the grated cheese. Add the broth from the chicken, stirring to incorporate completely. If necessary add a small additional amount of cornmeal until the dough becomes firm enough to roll into balls. Using hands, form the dough into small balls, about the size of a large walnut.

Final preparation:  reheat the chicken in its broth to a slow boil. Push the chicken to one side of the saucepan, making space to place the dumplings in the broth. Add the dumplings, and reduce heat to a simmer. Cook for approximately 15 minutes, or until the dumplings are firm. Remove from heat.

Serving: Place the chicken and dumplings in a low casserole, pour the broth over, and sprinkle with the chopped green onions. Serve immediately.

(Recipe translated and adapted from Cozonha Regional Brazileira by Editora Abril)

and, here we have it!

OMG so good. Apologies for the bad lighting, but it really wound up looking purdy too. 

At the park today

Let me just say I love Westmount Park. Its got such a good vibe. I went there today, and apparently it is Westmount Family Day, so there was all sorts of things going on. . .food vendors and clothing vendors and information booths and music and three massive bouncy castles and rock climbing walls and a zip line over the pond, and rafting lessons. I enjoyed wandering around looking at everyone enjoying the fun. Then found a quiet spot to sit and read for a bit, then found another quiet spot to doodle and write a bit. So, I might as well share what I doodled and mused.

A flash of light

in bleakest night 

a rap on cellar door

bar lifted

meaning shifted

in durance held no more

I flew with you 

through twilit valleys

and felt what it was to feel

and now you show me my reflection

where by your pool I kneel

My eyes my skin

my mouth my ears

my stubborn jaw

and drying tears

leave the water unrippled

All things tripled

a phrase, a thought

a taste of woodsmoke 

and dimness 

in this shadowed grove

are what you show

You are me

and we are three

Mother 

daughter

Holy Spirit

The music was always here

waiting 

for my ears

to hear it

I follow you 

barefoot back

as twilight slips 

from rose 

to gray

to black

My little world

Went garage sale-ing today, and bought a mirror for my room, finally. Hung it, cleaned room, hung a couple of other pictures, and now, after almost a year, its starting to feel like home. So, I decided to share some pictures of my little space, complete with mattress on the floor, microwave-turned-bedside table, and plastic dresser. If you don't find me handsome. . .

New mirror, and shoe collection!

plastic dresser is classy

I love my window. I love how big the ledge is.
 I love that it opens inwards.
 I love that there is a vine growing into my bedroom

Sleeping on the floor is cool.

Detail of the mirror. Hand crafted in Quebec from pine.
Artist's signature on the back. Not bad for $15.

poorly hung pictures :D

me chillin' 

Shiny things!

Playing with the flash on my camera, and sunlight : 

In Soviet Union, Omelet makes YOU

No picture with the recipe today, partly because I'm too lazy/hungry to take one, mostly because this dish looks less appetizing than it tastes. Here is the recipe I stumbled across: Omelet USSR. Apparently that means omelet with bread in it?

And here's my "meh, I only have some of those things in the kitchen" version:

3 eggs
1/4 cup ranch dressing
2 pieces bread
salt and pepper
swiss cheese

whisk up the eggs and the dressing, put in the bread, salt and pepper, and let bread soak while you heat up pan/ manically clean out fridge for a bit. Pour in egg/bread mixture in heated pan. Cover. Continue being manic. Realize things smell a little crispy, add cheese, and fold omelet over cheese so it melts. Turn off heat now to avoid doing further damage. Let cool.

THEN OM NOM NOM

simple, but tasty.