AainaA

Audio Up!

Ah… I’ve been thinking of going audio for quite some time now.

Instead of typing, I’d just read my thoughts and blast away - unfortunately, I’m a thinker and my words are best streamed when I type. I dislike opening my mouth to spew words that may cut your hearts so I’ve installed Odiogo’s pod cast feature to the Alchemist of the Soul instead. So instead of reading AainaA’s blog, you could click here, and subscribe and listen to the blog on your iTunes or your favorite MP3 player - now that’s what I call leveraging technology a step further {nifty ain’t it ?}

Maybe when I’m not too camera shy, I’ll have my own Internet TV Magazine up. Yeah, that’s it - I’m creating harmony here so that you can get these words into your gadget without having to spend time being on the Internet.

“The more one regards the feelings of others, the more harmony one can create.”

Have a great weeekend and remember to smile. It helps by making the world less constipated.

Tags: Audio, Odiogo, Podcast, Web 2.0

A Weekend Affair

The weekend can be spiced up into a love affair – with a loved one, with yourself… or with the kitchen. Way back when I was living in Paris, I had dreamt of opening my own café – I’ve always had a passion for preparing good food. Here’s a peak into what you can offer your guests on Friday evenings, in the garden during spring, or early summer.

Ingredients

• 8 to 12 lean lamb cutlets
• ¹/₃ cup rosé or white wine
• ¹/₃ cup light soya sauce {in place of this – you may use julienne ginger, shallots and salt lightly browned in a saucepan with olive oil}
• 8 mignonette lettuce cups
• 1 carrot, grated
• 2 red apples, diced
• ½ cup light sour cream {Président}
• ¼ cup unsweetened pineapple juice
• 2 tablespoons slivered almonds
• 8 – 12 baby pink potatoes

How-to

1. Trim cutlets of any visible fat – leave only about 5% of the fat on – it adds to the comfort when cooking it. Marinate cutlets in rosé or white wine and light soya sauce or the julienne ginger, shallots and salt earlier prepared for about ½ hour or overnight in a stainless steel casserole. Drain and reserve marinade.
2. Reserve 4 large lettuce cups. Tear remainder into bite size pieces – combine with carrot and apples. Toss through combined sour cream and pineapple juice. Preheat grill on high.
3. Toast almonds under grill 2 – 3 minutes. Remove and set aside. Reduce heat to medium high. Grill cutlets 5 – 7 minutes each side, brushing occasionally with reserved marinade.
4. Steam or drop potatoes in slightly salted boiling water for about 8-10 minutes. Spoon salad into reserved lettuce cups, sprinkle with toasted almonds.
5. Serve with salad and potatoes.
6. Dress your flutes with a Moët & Chandon
7. Bon Appétit!

Enjoy!

Tags: affair, cutlets, Euro Asian, food, Lamb, recipe, weekend