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Beyond Measure

Monday, May 25, 2020

Words & Photography
How do you show someone you love them beyond measure...⁠
You cook for them; a slow meal.⁠
With the finest ingredients you can get your hands on.⁠
And you end the meal with a homemade raw cheesecake.⁠
And you cheers with a kiss.

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How Much More?

Friday, May 22, 2020

Words & Photography
by Morgan Kotsovos



How much more does the heart need?
Not taking a second of this for granted.
Forever and always my little darlings.

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Simple Joys

Thursday, May 21, 2020

Words & Photography
by Carrie Huseman



"Never be in a hurry;
do everything quietly and in a calm spirit.
Do not lose your inner peace for anything whatsoever,
even if your whole world seems upset."

- Saint Francis de Sales

Simple moments, simple joys. Ones that pull you through, one day at a time.

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What I Said Vs. What They Heard

Wednesday, May 20, 2020

Words & Photography
by Amanda Pahls



What I said vs. what they heard:

Mom- "Hey guys, momma needs a little bit of alone time and has a headache so I’m going to take a quiet, relaxing bath."

What they heard: "Ladies, momma needs some alone time and has a headache so I’m going to take a quiet, relaxing bath. It would be cool if you would all join me and make as much noise as you can with your loudest metal kitchen toys, and also if you could fight over the toys and dump water all over the bathroom, that might make for the perfect relaxing touch."

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Lap Cheong Fried Rice

Tuesday, May 19, 2020

Words & Photography
by Maggie Lam





The absolute best thing about cooking rice (good bye, microwave packet rice!) is leftover rice, because that equals fried rice. There’s something so comforting and nostalgic about lap cheong (Chinese sausage) fried rice that a single bite alone warms my soul and immediately takes me back to my childhood.

Lap Cheong (Chinese Sausage) Fried Rice

Ingredients
4 cups day-old white rice
2-3 lap cheong sausages, cut into small cubes
4 eggs
Dried shrimp (I used ~1/3 cup)
Frozen corn and peas (~1 cup)
2 tablespoons soy sauce
2 spring onions, sliced
salt and white pepper to taste
Asian greens and XO or crispy chilli oil sauce to serve (optional)

Directions
1. Microwave the day-old rice in an enclosed microwave safe container for 1 to 2 minutes - the steam/condensation will help add some moisture back to the rice so that it doesn’t dry out further when cooking in the pan.
2. Heat a large non-stick frying pan/wok over medium heat. Add the lap cheong sausages and pan fry until crispy. Remove from the pan and allow to sit on a sheet of paper towel. Discard the oil from the pan.
3. Pan fry the eggs. You can whisk these beforehand if you prefer but I just crack them right into the pan. Once fried, slice the eggs into bite sized pieces. Alternatively, you can add the eggs straight to the rice instead alongside the other ingredients, which will cook as you fold the fried rice, but I personally enjoy the bites of egg in my fried rice.
4. Add all ingredients to the pan. Fold through the ingredients until evenly distributed and the fried rice is heated through. Season to taste with more soy sauce/salt if needed and white pepper.
5. Serve immediately, alongside some Asian greens (I stir fried some Chinese broccoli with garlic) and XO/crispy chilli oil sauce if so desired. Enjoy!

 

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