Foot and Fire

Chives is one rewarding plant I have. I had them for at least 5 years already and it started from a small number of stalks given by a friend. I think I have 3 varieties basing from their tiny stalk-like leaves.  I saw and tasted this in vietnamese pancakes as well as in the sidewalks of Hutong in Beijing as well aa markets in Xi'an. It got my attention and I instantly loved it. For neophyte gardeners who wants to have a go-to herbs, I recommend chives. I saw vids that this can be grown hydrophonically and in shallow planters as well. I have not successfully sown Seeds of Chives but I must try again. Sunflower Oil Chives, chopped Carrots, grated Eggs, scrambled Scramble eggs, add salt and pepper. Set aside. In an iron pan, spray a little oil or use no oil at all. Add the chives and carrots just until wilted. Add scrambled eggs just thin enough to cover the omellette pan (About 8-inch pan). Using a bamboo or silicon spatula, gently roll the cooked portion. Repeat until al...

Please check my previous post on how to achieve a long mungbean sprout. Here, I enjoyed my mungbean sprout omellette with spring onions. Today is easy day with gardening ahead of me. Heres the recipe: Stirfry enough sprouts and spring onions in oil until tender, add seasoned two scrambled eggs and let cook on each side.  I wish I can have this sprout every day for my noodle soup, omellette, pan cake. 

Constant practice makes perfect. Hunger is the mother of kitchen innovations. Try and try and eat all you tried. These are some kitchen wisdom one can wield while doing some expwriments. We sprout mongo here but it is not as long as two inches as those used by the Vietnamese in their Pho. We only have a day or two of soaked mongo and we remove the outer skin one by one. Ours is what we put in our fried lumpia. I love sprouted mongo because it has high Vitamin C content and I want to prove a point among people who bwlittle our humble bean because it causes their arthritis. Well, this protein rich bean do mot have skin anymore, so arthritis is not going to work here even after eating it for three meals. We can add this to our pansit, stirfried beef or chicken, omellette, ukoy, soup and many more. I can also eat it as is as its taste and crispness remind me of singkamas.  Well, my secret in achieving the length is in the basket I used and the allowance for the roots to go ...