Apr. 22nd, 2013

nverland: (Monthly-April)
[personal profile] nverland
 photo flowers-all-_zpsc3eb3442.jpg


Bob Dylan's Yes Yes Day-
scott wannberg- May 15,2001

Minnesota surreal tilt-a-whirl ambience
straight shooting rip roaring summer of metaphor
All the answers my friend are living on Desolation Row
where thought dreams might be guillotines
but oh did you feel the sunlight snap its rays
when such a party made its way over the old radio of a.m.
and the linear cord snapped
we were in overlapping creative water
roiling with the sonar of see through those Ahab masks
and find Bob Dylan dancing with Slim Pickens
singing Knock Knock Knockin on Heaven's Door
Jerry Garcia, too, came to hum
and the radiating food we ate then
became our ability to digest the variables of the world
now
The sun might not be yellow
it might even be a chicken
and sometimes more than just a president
has to stand naked
while here on the rap sheet of now
we gladly become one with the crime of creative dissonance
and paint our masterpieces every second
as we crawl to the jazz
through the landmines of oh no not them again america
as Bob Dylan's Yes Yes Day
whistles the sun to bobbing
in the sky of Woody Guthrie
and such bobbing becomes bop
and pop and mom dancehall
where the skin is an instrument
reflecting musically the
heat generated by all outlaw hearts of
the poem
nverland: (cooking 3)
[personal profile] nverland
Mu Shu Pork Casserole

1/2 cup hoisin sauce
2 tablespoons rice vinegar
2 tablespoons low-sodium soy sauce, plus more for serving
1/4 cup fresh orange juice
1 tablespoon finely grated ginger
1 pound boneless pork chops, about 1/2 inch thick
2 tablespoons cornstarch
2 tablespoons canola oil
8 ounces shiitake mushrooms, stems discarded and caps thinly sliced
1 small head Savoy cabbage, shredded
2 carrots, shaved lengthwise into long ribbons
1 8-ounce can sliced water chestnuts, chopped
1 cup fresh whole cilantro leaves (optional)
5 scallions (white and green parts), thinly sliced
1 cup pancake batter (store-bought or homemade)
1 1/2 tablespoons sesame seeds

Heat oven to 400° F.

In a small bowl, combine the hoisin sauce, vinegar, soy sauce, orange juice, and ginger; set aside.

Slice the pork chops into 1/4-inch-thick strips. Place the pork in a bowl, sprinkle with the cornstarch, and toss.

Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the pork and cook, stirring occasionally, until browned, 4 to 5 minutes. Transfer to a plate.

Add the remaining oil to the pan and place over medium-low heat. Add the mushrooms and cook, stirring occasionally, for 2 minutes. Stir in the cabbage, carrots, water chestnuts, and cilantro (if using). Add the reserved sauce and cook until the cabbage begins to wilt, about 4 minutes. Add the pork and transfer to an 8-by-11-inch baking dish or shallow 2-quart casserole.

Add the scallions to the pancake batter and pour the mixture over the casserole. Sprinkle with the sesame seeds. Bake until golden brown, about 20 minutes. Serve with the additional soy sauce.


Yield: Makes 4 to 6 servings

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