Food for Thought for Friday -- Year of the Horse in the Clouds and the Wood Horse

I was born in 1954 and that makes me a Wood Horse and a Horse in the Clouds. Freedom loving. Highly intelligent (that's just me talkin') Independent. Determined and it has to be said -- a little inflexible when I have my mind made up -- okay -- downright  stubborn!!! When I get the bit between my teeth I turn into a proper hobby horse. On the other hand since I find it difficult to make my mind up... Well as my mother once told me -- ''you'll never go out of your mind at least -- for you were never in it." 

I don't know whether those are qualities that afflict Horses in the Clouds but in general I am not a big fan of horses -- they're -- horses... I have never felt any connection. In fact I find them a bit creepy somehow. One of my favourite creatures though is the sea horse because they are so enchantingly 'other' and also because the lads have the babies -- an emanently sensible arrangemant in my view -- not that I have any experience in that regard. 

Now, some of my U.S. friend have been known to say, 'Oonah -- you rock!' Okay -- so I might  sway a bit when I've had a couple... I wonder... does that make me a rocking horse? ;) And once somebody remarked that I was the brightest thing in Morpeth (clothes-wise -- I think they meant LOUD) So that would be a horse of a different colour.

A wooden rocking sea horse of a different colour -- that's me.

strictly speaking this is a sea dragon but I think he's awesome and a bit like a cloud himself :)

If you are interested in Feng Shui or other matters pertaining to the year of the horse, this is the link for you :)
Of Feng Shui and other matters

Food? I will be making low fat chicken and stir fried vegetables. Oh yes you can! Just because you are stir frying doesn't mean you have to put a gallon of oil in the wok! Two teaspoonfuls of sunflower oil is plenty. Also don't buy one of those supermarket bags of veggies. Try a mix of your own.

eg: chopped onion, carrot cut into strips, small broccoli florettes, baby corn (or tinned corn) mangetout, button mushrooms and a handful of cashew nuts. You can use pretty much any combination of vegetables you want. I like to add a can of bamboo shoots :) And don't forget the triumvirate of stir fry -- garlic, chili and ginger! Just put that lot in the very hot oils and stir about a bit. Add some soy sauce and bingo!

And if you have any left over it makes a very nice omelette the next day (thanks to Nathan Rosen for that tip).

Same goes for the chicken. You can spray it with oil, cook in in a hot oven and then heat it through in a sauce.  I have a packet of lemon sauce at the ready. Easy and low cal Horse sense. 
What ever you do -- Enjoy! And especially to my fellow Horses and Wood Horses (only years ending in 4) 

Happy Year of the Horse

Food for Thought for Friday -- BURN's Night without Haggis

KYLE TARTAN

This Saturday will be a Haggis-free Burn's Night for the first time in 22 years.
Why?
These damned gall stones is why. That in itself might have stopped me -- I mean why spend a night in agony? The added complication of a mild attack ( if there is such a thing) of GOUT this week slipped me a final convincer because the offal content of the pudding is also off the menu.

I have devised a solution... Lamb and barley hotpot with neeps. I cannot as yet post the recipe because I have not yet made it but I am sure it will be delicious and since it will be fat free I can maybe afford to eat a little Cranachan Cheesecake as dessert or failing that I might make a Cranachan Meringue Cake -- also to be invented!

And the dram? :(
Och no ye don't! There is nothing --  NOTHING  coming between me and my Burn's Night Dram! Nice wee drap o' Speyside 19yr malt (carefully hidden for the occasion) never did a bit of harm!:)

I'll let you know how it went next week. In the meantime if you are at all likely to have to a Tartan you will find it HERE

Food for Thought for Friday -- Pear and Beetroot Salad

It's never too early to start on healthy eating so I thought I would share with you this delicious idea for a lunchtime salad or starter.

Serves 2

2 cooked beetroot diced
1 ripe pear diced
1 eating apple diced
3 spring onions diced
half a red pepper diced
10 walnut halves broken
a stick of celery finely chopped
as much crispy lettuce as you want sliced thinly or diced

(it's nice to dice these all different sizes as it adds texture)

1 tbs low fat salad dressing (salad cream) or creme fraiche

Toss and serve.
Good to take in a box to work as it doesn't require refrigeration and can be eaten using only a fork.

JANUARY

 January -- a flower or two left behind

 from last year

 seasonal and not

give promise of seasons yet to come

HAPPY NEW YEAR FOLKS