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| Just before I took this photo, he puffed his chest out and started looking really silly. |
Saturday, April 30, 2011
Scrub Jay!
Ben and I put a bird feeder out on our deck a couple weeks ago, but we're only down about five sunflower seeds. Today we saw a western scrub jay standing on the deck, but too shy to eat the seed! Wikipedia says they'll "eat peanuts off of a human hand" but so far he's too shy to even eat from the feeder while we're home.
Thursday, April 28, 2011
Rain, and Capital Sauce Pork Ribbons
Today a bunch of rain and hail fell from the sky, so activities were limited to shoe shopping, Race for the Galaxy, and cooking up delicious Capital Sauce Pork Ribbons, a recipe from our favorite cookbook, The Modern Art of Chinese Cooking by Barbara Tropp. This time, we used beef instead of pork and added onions; this is the original recipe:
Capital Sauce Pork Ribbons
1 pound boneless pork loin
peanut oil for stir frying
To marinate the pork:
2 T soy sauce
2 T Chinese rice wine
1 T water
4 t cornstarch
1/2 t sugar
1/4 t sesame oil
8 scallions
Sauce ingredients:
3 T hoisin sauce
2 T Chinese rice wine
1.5 T soy sauce
5 t sugar
1/4 t sesame oil
Cut the pork (against the grain) into thin slices 1/8 inch thick. In a large bowl, mix the soy sauce, rice wine, water, cornstarch, sugar, and sesame oil until thoroughly blended, then add the pork slices and allow to marinate for 1 to 3 hours at room temperature or overnight in the fridge. Bring to room temperature before frying.
Cut the scallions into 2-inch lengths a scant 1/4 inch wide, trimming off the root ends. In a small bowl, mix the hoisin sauce, rice wine, soy, sugar, and sesame oil , stir well to dissolve everything. Add 2 T of peanut oil to a very hot wok, swirl to coat the pan, add the pork slices, and stir fry until opaque. Add the sauce ingredients and continue cooking until the pork is cooked through. Serve with Mandarin pancakes (microwaved for 10 seconds to heat them) and sliced scallions.
The Modern Art of Chinese Cooking: Techniques and Recipes
Capital Sauce Pork Ribbons
1 pound boneless pork loin
peanut oil for stir frying
 |
| Capital Beef |
2 T soy sauce
2 T Chinese rice wine
1 T water
4 t cornstarch
1/2 t sugar
1/4 t sesame oil
8 scallions
Sauce ingredients:
3 T hoisin sauce
2 T Chinese rice wine
1.5 T soy sauce
5 t sugar
1/4 t sesame oil
Cut the pork (against the grain) into thin slices 1/8 inch thick. In a large bowl, mix the soy sauce, rice wine, water, cornstarch, sugar, and sesame oil until thoroughly blended, then add the pork slices and allow to marinate for 1 to 3 hours at room temperature or overnight in the fridge. Bring to room temperature before frying.
Cut the scallions into 2-inch lengths a scant 1/4 inch wide, trimming off the root ends. In a small bowl, mix the hoisin sauce, rice wine, soy, sugar, and sesame oil , stir well to dissolve everything. Add 2 T of peanut oil to a very hot wok, swirl to coat the pan, add the pork slices, and stir fry until opaque. Add the sauce ingredients and continue cooking until the pork is cooked through. Serve with Mandarin pancakes (microwaved for 10 seconds to heat them) and sliced scallions.
The Modern Art of Chinese Cooking: Techniques and Recipes
Wednesday, April 27, 2011
Bald Hill Park and a Spiny Mouse
Bald Hill Park: 1.5 miles; easy
Today's mini-adventure was Bald Hill Park, which lies on the mysterious 50-mile-per-hour dead end road near Benton County Fairgrounds. The path varies between gravel, pavement, and dirt trail passing through woods, alongside the pastures of Bald Hill Farm, and eventually (although we didn't make it on this trip) up Bald Hill. Highlights included adorable baby animals and trail literature telling you their price per pound. Unfortunately, it seems like you need to buy a minimum of a quarter of a cow to take advantage of the farm's free range meat.
Since I forgot my camera today, I leave you with this photo of Spiny Norman, my spiny mouse. He is looking rather self-satisfied due to recent consumption of two crickets.
Today's mini-adventure was Bald Hill Park, which lies on the mysterious 50-mile-per-hour dead end road near Benton County Fairgrounds. The path varies between gravel, pavement, and dirt trail passing through woods, alongside the pastures of Bald Hill Farm, and eventually (although we didn't make it on this trip) up Bald Hill. Highlights included adorable baby animals and trail literature telling you their price per pound. Unfortunately, it seems like you need to buy a minimum of a quarter of a cow to take advantage of the farm's free range meat.
Since I forgot my camera today, I leave you with this photo of Spiny Norman, my spiny mouse. He is looking rather self-satisfied due to recent consumption of two crickets.
 | |
| A Perfectly Normal Norman |
Tuesday, April 26, 2011
Oregon Coast Aquarium
Today we woke up to pouring rain and decided to take a trip to the Oregon Coast Aquarium in Newport, a little over an hour away on the coast. Whenever I leave Corvallis and exchange its chain stores and restaurants for huge, mossy trees and flowing creeks, it feels like I'm entering the real Oregon. Route 20 winds through mountains and alongside a creek, the only interruptions a bit of construction and a Dairy Queen.
Then the aquarium! Highlights included sea otters, a tiny purple octopus, walk-through tunnels filled with sharks swimming on all sides (you could even see below you through a glass portion of the floor), schools of sardines that open their mouths wider than would seem possible, sea otters eating food, sea otters playing games, and, well, sea otters. Ben and I like all forms of otters.
There was also a caiman who was very majestic. Then home to blackberry tea, a nap, and curry chicken salad sandwiches. A good day.
Then the aquarium! Highlights included sea otters, a tiny purple octopus, walk-through tunnels filled with sharks swimming on all sides (you could even see below you through a glass portion of the floor), schools of sardines that open their mouths wider than would seem possible, sea otters eating food, sea otters playing games, and, well, sea otters. Ben and I like all forms of otters.
There was also a caiman who was very majestic. Then home to blackberry tea, a nap, and curry chicken salad sandwiches. A good day.
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| The majestic caiman |
Monday, April 25, 2011
Willamette Park
Kendall Natural Area Loop Trail: 2.6 miles, easy
I've been hiking so many well-maintained trails lately that I almost forgot it was mud season. Hiking at Willamette Park today gave me a clear reminder. The paved areas are fine, but deviate from the main routes and you find yourself hiking streams instead of trails. At first I tried to keep my feet dry, but eventually I caved and ended up marching through the water. Better to get wet on a short hike than flatten the vegetation around the sides of the trail and contribute to those wide, muddy spots you see.
Regardless, it was perfect weather for frogs, like this bullfrog who was enjoying one of the ponds alongside the trail.
I've been hiking so many well-maintained trails lately that I almost forgot it was mud season. Hiking at Willamette Park today gave me a clear reminder. The paved areas are fine, but deviate from the main routes and you find yourself hiking streams instead of trails. At first I tried to keep my feet dry, but eventually I caved and ended up marching through the water. Better to get wet on a short hike than flatten the vegetation around the sides of the trail and contribute to those wide, muddy spots you see.
Regardless, it was perfect weather for frogs, like this bullfrog who was enjoying one of the ponds alongside the trail.
Sunday, April 24, 2011
Happy Easter!
Easter is here, but it's still too early to plant my artichoke. I tried to grow artichokes last summer in Connecticut, but had no success. Four plants survived, but none formed buds. This year, I've chosen the Imperial Star variety again since it produces during its first season. We'll see how it goes; hopefully Corvallis is kinder to artichokes.
This year we only have space for a few plants on our deck (our apartment is on the third floor) so a lot is depending on the success of this artichoke! If all goes well, there will be artichokes with truffle butter later in the year, with much rejoicing.
This year we only have space for a few plants on our deck (our apartment is on the third floor) so a lot is depending on the success of this artichoke! If all goes well, there will be artichokes with truffle butter later in the year, with much rejoicing.
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