I also was happy to use some of the miso I bought at Whole Foods the other day, in making Vegetable Donburi over Seasoned Rice. (6pts- 1 c mixture; 1 cup of rice) I was also able to use up organic shiitake mushrooms (I used way less than called for- since I didn't have 6 cups), ginger, green onions, carrot and garlic. It was good, but only dh and I would truly try it. It looked quite different to my dds. They judge food on looks. :P
I also made the Peanut Brittle Apple Crisp that I found on the Cooking Light site. (using the Chipotle Peanut Brittle from yesterday) It was really good. I will edit this post to link it. Not sure how to do it from my Touch. The recipe calls for frozen yogurt. I used Chapman's low fat vanilla. Delicious! (and used up 8 organic apples!) I used small ramekins to make the small servings (1/3 c crisp+ 1/2 c frozen yogurt- 6pts)
Finally, I thought I'd take some lines to honour my sweet Uncle Walter who passed away this week. At 96, he lived a pretty healthy life, running into more troubled times in recent years as his past as a prisoner of war in Hong Kong during WWII came back to haunt his thoughts and memories.
He'd always been a very quiet and gentle man as long as I've known him, but the changes on his memories brought back those sad times to the forefront. As a kid I never heard him speak of those times, he didn't want to remember them, but my parents told me of his having to eat whatever crawled across his cell- grasshoppers- is what stuck with me as a child. I think he got to work in the kitchens later and he survived.
I didn't get to see him in recent years, but my sister Susie lives close to him (in Vancouver) and my mom is visiting these past weeks, so that was good. My thoughts are with my Aunt Jeanie, my dad's eldest sister and Uncle Walter's wife.
Goodbye, Uncle Walter- you were always a good uncle, always ready with a hug. Hard to imagine that you're gone.
-- Post From My iPhone