I’ve been making a lot of changes in my life of late, much unforeseen but still on my own choice and terms, not forced upon me. Some things just seem to be in the air for me to suddenly get into this mode and set off a bunch of reactions. This is the second of three posts documenting it all, to keep the posts somewhat reasonably short.
I recently got the new 2nd edition Awair air quality monitor.
I just got the Google Home Assistant yesterday and will be blogging about my experiences with it in the next little while. This won’t be a review as much as a discussion of some of its features, challenges and other issues that can arise from interacting with it. The last will be the most interesting, in my opinion, like if one will start talking to others like that, or change psychologically in constantly barking orders, or even gentle requests, to something that responds in a female voice. I’ll leave all the tech stuff to tech reviewers. I care more about humanity… at least at the moment. LOL
I will be embarking on a three week trip to Viet Nam in March, returning for the first time since I left as a refugee in April, 1980. I will also be passing through Vancouver, Canada, where I once lived for about five years, leaving in September, 2000. They are the only two places I have lived aside from Halifax where I am today. During my journey, I will be podcasting to document the stories, reflections, perspectives, feelings, etc. I will experience.
If you would like to listen to them, please go to my T.T. Phone Home podcast page. I just did my first podcast tonight, 5 nights before my journey begins. However, there are already plenty of stories to share of cultural ways, my past, people special to me, etc. that I won’t wait until I start my journey to document.
Most people make stir fry with rice as a base. It’s great and it’s filling. However, I make mine with quinoa (KIN-wa) for a whole load of extra protein to make stir fries that are healthy and nutritious. It hardly tastes any different from stir fry with general white steamed rice that I normally used before I learned about quinoa. The texture is finer because quinoa is finer than rice in texture, and that makes it easier to stir fry mixed in with the rice as well.
The recipes below are just generic recipes on which you could make quite a few variation substituting certain ingredients, and customize for your own preferences. Just by using different stir fry pastes alone, I could get Thai, Indian, Vietnamese, Singaporean, Japanese, Chinese, Korean, Indonesian and Malaysian stir fry from the Asian Home Gourmet series that has no artificial additives! I just then customize the rest of it as I like it to go with the flavour or whatever I want to have in my stir fry for that meal. You vary accordingly to your tastes.