Movie Extra?

Nah, not going to happen. These young people advertise in Craig's list looking for movie extra for party and bar scene for their short movie BKB(?). Seems they changed the shooting schedule as I found same ad was placed weeks ago with different schedules. A link leads to the movie website. There is a several second bar scene shoot there. They are also asking for funding. Well, I can offer food. Ha ha ha. I was told that they'd get back to me. But it's way pass the shooting date. Not sure whether there'd be any shooting.

I thought it's fun to appear on the movie, well, although nobody can really see you and care. 

Remember the Girl's "Night In"? http://2dgoodlife.blogspot.com/2010/05/noodle-making-and-girls-night-in.html. After the guess's gone and dishes taken care. I tried out the 2 of the 3 cutie dresses I bought, well, under $20. The 3rd dress actually a mini-skirt for a few bucks I already used and you've probably seen in my blog many times already. 

http://2dgoodlife.blogspot.com/2010/05/my-lovie-babies-einstein-n-me.html

Look pretty cool, right. love love. Thought it's so nice if I can use them in the party scene.

 Not bad without any make up. I rarely powder myself, once in 2 years or more? lipsticks a few times a year? Like my stomach, I think my face loves food more than chemicals, like orange peel, mango peel papaya pulps sugar more, http://2dgoodlife.blogspot.com/2010/05/testing.html ha ha ha. 

What's for Diner? .... Ta Da !--

Hot Soba (Japanese name of "Buckwheat Noodle",  with my super tender and savory Cornish hen, bell pepper, spinach, onion, roasted garlic,... tantalizing seasoning, drizzled with 1/8tsp roasted sesame oil.
Again, I am the queen of winging it, no patience and no slaving, using whatever I have at hand last minute when I need to eat. what works for me is that I absolutely have a very good sense of taste on top of color, geometry..., a very good taste bud. And as queen of cheap and no patience, I always cooked up my 3-5lb meat by throwing those dirt cheap  freshly frozen rock solid proteins into the pressure cooker, or slow cooker, or huge pot, put my seasoning, most of time, the left overs, like left over sauce, bone, take out sugar, pepper, ketchup... and old fruits not as fresh any more, like grapes that are going to go bad, .... many many other stuff I find in the fridge that I need to use or else. So it is also a clean house activity. Of course, that when my sense of taste come into action. You have to judge and balance out the overall taste adding different seasoning that works with the meat I am dealing with, and adjusting the taste till I get to my desired taste. It sounds a lot of work, but it actually only takes max a minute for me.

Whole wheat flat bread with whatever I have in the fridge: 3 cheeses with Mozzarella as main note accented by sharp Cheddar and Swiss, very little leftover meat, chopped capers, onion flakes,freshly ground black pepper and chili powder, top with very fresh juicy bell pepper. Extra oil shown on picture has been blotted before it's devoured.
After that, I just let nature take its course, either doing 20 also minute pressure cooking or slow cook the meat 2-8 hours (8 hours is in oven overnight at 250 degree). I don't really need to put in much effort except when it's done, I will skim the day light out of every single droplet of fat out of my cheap cut meat, sometimes a few cups. then condense the liquid to make the delicious sauce. cut them meat up, use any and store the rest in freeze. And Ta Da, diner is ready in no time, with any fresh vegetable and starch at hand ---

Sing, Action! -- Poopbody Poopbody Poopbody ---

http://www.poopprank.com/dog-poop-photos/dogpoop.htm

 Oops. Shit!!!













Well, what the heck, tie it up.

































I guess that's it for this post. I should not display my dishes and recipe in this post, should I? Alright, I'd get my dishes out in the next post "What's for Diner..."
http://2dgoodlife.blogspot.com/2010/05/whats-for-diner-ta-da.html

My Lovie Babies, Einstein? n Me

My two cutest fat cat babies, apples of my eyes.

 I can't find more gentle obedient kids.
My "Easter bunny" is telling me now to give him/her some love esp. fat cat stroke. he would not leave my palm until he get some affection from Mom/human. He'd back off the food cup, drop his head in a frozen postion, looking like he'd like to die after getting a good yelling from Mom because he was bullying his brother biting him away from the food. Gee, mom needs to comfort the bully in the end. freaky bird. Even with their little bird brain, they sure know how to read Mom's face and mood.

They love to nudge your neck, nibble your face and ears and, French kiss me if I allow them, ha ha ha. 

They enjoy being kissed by the neck and tummy quite a bit, and surely love to hang in sleeping underneath your cloth through the night if mom let them. Do we look like a Kangaroo family?

But I have to control myself, not even let their beaks to touch my lips,  let alone their little pinky mung bean size tongue. The germ in our body may kill the little one. I can't sleep with them in bed either on top of the prolific poop productions. Some kids woke up heart broken to find out they accidentally killed their lovies sleeping with their bird pets. Chocolate esp. dark one, salt and unidentified plants.. are also off limits. But these little ones sure go nuts with my Activia and ice cream.

Tell me he doesn't look like Einstein. 















Poop on the greatest mind of the Century.

 Talking about Poop. Want to get a kick out of that stuff? Check on the next post. "Sing, Action -- Poopbody Poopbody Poopbody"
http://2dgoodlife.blogspot.com/2010/05/sing-action-poopbody-poopbody-poopbody.html

Noodle Making and Girl's Night In

Ever without any eggs at hand, Just salt and water, I made some decent noodle a few days before after quite some physical labors on kneading the tough dough. First time I made whole wheat, half half (whole wheat and bread flour), I also made rye + bread flour noodle.

And, even though I told myself I am done with home made noodle as I've decided it's not worth that much hassle and time for so cheaply available better quality fresh noodle to purchase,

the Queen of cheap and improvising needs to consume the unbeatable priced 25lb bread flour, the yummy carrot yogurt soup, together with soup as well as juicing by product of carrots, and more plain yogurt,the taste of fresh noodle is just an irresistible temptation.

I figure I could use plain yogurt and chickpea flour that I need to use up any way to replace egg and I use tons of yogurt. lots of carrot soup as well. Man I couldn't be more wrong, you'd find out in the end.So I take on the noodle again, thinking I am going "green" recycling the food, and, I can use some exercise, 2 birds one stone and 2 happy tummies, as I am having guest for dinner the night. 

So I rolled up my sleeve, took out the small $20 manual pasta machine and get my assemble line going. This dough is relatively easy to handle. (Now I realize it's a sign of trouble). This time I made that much noodle with 2.3-3 hours? great looking noodle. I am proud and thrilled. (took me 4-5 hours last time also my first time to make hard of the quantity) this time, I learn my lesson, going for the fat one linguine, rather than the small spaghetti, which is harder to separate and easy to stick together.

Isn't it pretty? Well, looks could be deceiving. First, the noodle doesn't taste like fresh noodle, I think it's the chickpea flour. 2nd, the very low fat insanely good pulled pork or Kailua pork I made taste so different with the shredded meat stay in the sauce for a few days. The sauce made it too salty and killed the savory pork taste. I tried all different seasoning still have a hard time to bring the taste to what I wanted, I gave up. I had to bring the vegetable pork noodle as I simply took longer time to adjust the taste than the cooking itself. I could not believe I fed the worst noodle I made to my guest, shit. My gracious guest finished all the noodle. That's after some laughing cow cheese, watching my TV cooking show. At least my 2 lovie babies and my super animal lover guest had a wonderful time together.We finish the meal with some Rich French chocolate truffle. I forgot to bring the healthier desert of Chinese ginger cinnamon black date soup. We talked and watched TV and I was moving exercising a little. I am glad we have a good time regardless the freaking noodle mishap.

More lovie baby picture from --
http://2dgoodlife.blogspot.com/2010/05/my-lovie-babies-einstein-n-me.html

http://2dgoodlife.blogspot.com/2010/05/testing.html

If the noodle doesn't taste good same day, it turned totally gooey and inedible after freezing and reheating.  Russ at the first time of his life told me he could not eat the noodle, my food. I could not eat it myself. Freaking A, I need some shrink time to deal with this trauma. Well, the queen of recycling wrapped up the mushy noodle, store it in the freezer and ready to use it as season corn starch or flour as thickening agent. I already prepared to make some curry beef, hahaha, the chickpea flour in the noodle is perfect as Indian use   use chickpea flour to make their curry (Masala) any way and so do I. That's why I purchase quite some chickpea flour as Russ simply loves curry dishes and I love it for the mistake proof dish allow me to so many different left overs and major help to clean up the fridge and, flip out a very healthy delish curry meal at the same time.

So this is the end of my noodle making career, hahaha, no more desire, too much work for nothing. I am debating whether I should get rid of the pasta machine.

Well, I also decided to switch gear to use the carrot soup and carrot fiber to make bread. And so I did. Check out what happened to my Carrot Yogurt Peanut fresh basil with Italian herb Macadamia nut oil.

http://2dgoodlife.blogspot.com/2010/05/carrot-yogurt-peanut-italian-herb-bread.html

Happy Chinese New Year (Tiger Year) of 2010

Happy Tiger Year 

to all!!

country fellows (xian chin men), run!!!  

A ------ h----- !!!!!!

I wonder when are we going to have this year   (liar year?)

or that year, mine mine mine, I am scared of this one

                                                Goofing around with my friends           

What's your new year resolution?                                                                                                                            

Carrot Yogurt Peanut Italian Herb bread Biscuit 4 Acting Class

I'd very much like to improvement my presentation skill. I'd like to deliver a smooth attention grabbing fun cooking instruction. I'd like to learn the "showmanship" And I like to do it as quickly possible. I've been calling and check around, and finally, we visited one actor studio on the fine day we had great lunch and dinner at Nico's at pier 38 and 3660 on the Rise and a Doris Duke estate tour, I decided that's what I like to go.

Why the pot, not a plastic bucket as Zoe and Jeff suggested. Well, because I just cook up a big chunk of delicious pork should in it. It means more yummy flavor and less dish washing. Isn't it cool?

With the cover, now I save the saran wrap, just leave it a little open for 2 hours to proof the dough, with all goodies inside, the carrot juice solid, tons of yogurt, peanut butter, almond butter, fresh basil and Italian herb Macadamia nut oil, not to mention creamy carrot soup with tons of milk, some tomato, and seasoning, not to forget the vinegar. Ha ha ha, you sure know this is no one's bread but Mabel's

I love it the first class is to see a movie, "City Island",  with Andy Garcia, Julianna Margulies who I didn't recognized first on the post, another student/actor talked like she's not unknown. When I watch the movie, I realized oh gee she's the ER doctor. She does look a little different. After the movie, we talked about the acting part. It's so cool. I have to say I can't find anything wrong with all the excellent acting by everybody. The movie attracts you from the beginning till end, nevertheless, I don't have a feeling for the movie as a whole. I don't think I care for seeing it again.

Our teacher, is an actress and producer who of course knows everything, the in and out of actors/film business. On the second class, she told us she is producing a movie and she invited us all to go in LA for extra background roll!!!! I am so exited. Hope it'd be a great success for her.
wow, overflow. proof done.
I am thinking it'd be nice to bring some food to share with the class. I brought little whole wheat Pain D'epi (wheat stalk, french bread) and a few kinds of non butter yet tasty biscuits with whole wheat, rye flour, peanut butter, yogurt, carrots, spinach...

well, the traffic is awful, I didn't understand why it's so slow on Saturday I only found out it was UH graduation day, I was late like 5 minutes? And I also realize 1 week later that I was 35 minute late it started 30 earlier than the stated schedule. Now I realize why they told me that they didn't know I was going so there was nothing arrange for me to do. I was watching the students doing a scene, mine, they are s---o---- good. I took some note and we were assigned to do some monologue next time. Our teacher really knows lots of stuff and she gives time to everybody. There's this uplifting vibe in her class.

For the 2nd class, I decided to do Zoe and Jeff fool proof 5 minutes Artisan bread. I have so much carrots and solid from juice, hahaha. so I started early in the morning, mine, it's a lot of dough and I could not use all the carrot solid. Well, I used it all in the lentil bean ham and beef stew later. That's a very healthy regulation friendly dish. Russ loves the "effect" very much. I'll show you the dish in later post.

another proof of 90 minutes done.

I took this whole tray to the class. mine, it was gorgeous when I test taste it, it's full of flavor, small really good like pizza, very crispy outside and custard like inside. wow, this is a weow bread. shit, by the time the class end, I got a piece from our teacher, it turned into another animal, it's all soggy, not like a bread at all, and, worst of all, it has this nasty bitter after tone at the root of your tone when it meets your throat as the bread slide down. shit. I am embarrassed to give something like that away. If I have business, that's going to ruin my reputation. I know it's the alcohol taste produced by the yeast over proof, what I don't know is how come this taste is not there when it's done and how to get rid of this taste or how not to get it in. heat it up, cool the bread in rack? I haven't have time to deal with this issue yet.

The embarrassing has not stop from here. The next class, I bring some sweet decadent. sinful finger licking peanut candy with orange zest, orange liqueur,  vanilla, organic milk and organic raw sugar, and cranberry sauce. I use some rice flour hoping to replace the corn syrup I don't have.  freaking a, it turn really sticky and gooey rather than hardening after cooling down. oh shit.