I don’t know how anyone out there feels about the Christmas Season, I hate it.  Well, I did. I have made my mind up that I’m going to anymore.

Here’s a bit of history of why I hate X-mas (X=christ in Greek, the language not the elitist university separatist).

1. my grandfather died back in 1991.

2.my cousin Jerry negative comments about the gift we got him

3. Jerry drooling for his 300 bucks grandma gave and then when didn’t get it one year got mad. Asshole!

4. my grandmother back  in 2000

5. Had a throw down with uncles family about the estate ( mainly my aunt is a childish selfish bitch and my uncle is a coward that lets her do what she wants no matter who it hurts)

After all that I shut down and decided I would never celebrate Christmas again. I don’t have many positive memories of it. However, that is just another way to run away from something painful. It makes you feel strong and in control but you aren’t. You are being control by fear in disguise. 

So last year at Christmas time I decided to make new positive memories. I bought five toys and gave them to Toys for Tots.  This year I’m doing the same thing but I’m also planning on volunteering somewhere maybe at a kitchen on the holiday. Since it’s just my mom and moi, we have decide that this is something that we’ll do.  Yay, we’re gettin’ our volunteer on!

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How To Make Japanese Breakfast

By Alyssa Murphy
January 18, 2006

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Japanese breakfast typically includes the following dishes:

1. A bowl of rice
2. Fillet of grilled salted salmon with the skin still intact
3. A side of pickles (cucumber, radish, and/or eggplant)
4. One sour plum
5. A bowl of miso soup
6. A side of Natto, or fermented soy beans
7. Several sheets of seasoned seaweed

While you can easily purchase rice, salmon and miso at your local grocery store, you should consider visiting an Asian grocery store to purchase the pickles, sour plum, natto and seaweed. Directions on how to prepare and eat the dishes:

1. A bowl of rice: The rice should be served hot in a small bowl. Short grain white rice is most widely eaten for breakfast but you can substitute with brown rice if you wish to do so. The other dishes listed below are meant to be eaten with the rice.
2. Fillet of salted salmon with skin: Salmon, eaten the Japanese way is very salty, on the dry side and still has the skin intact. To prepare this dish, liberally rub salt into the fillet and then grill.
3. A side of pickles: Japanese pickles are typically sold in plastic bags. The most popular breakfast pickles in Japan are the green cucumber, yellow radish, and purple eggplant pickles. This dish adds a lot of color to your Japanese Breakfast.
4. One sour plum: The significance of having one red sour plum in any Japanese dish is its subtle representation of the red sun in the Japanese flag. Sour plum has somewhat of an acquired taste because it definitely lives up to its name!
5. A bowl of miso soup: You may prepare the miso soup with wakame seaweed, daikon radish and/or tofu with green onion. Putting rice in your bowl of soup is considered to be rude so please be careful not to do that.
6. A side of Natto, or fermented soy beans: If you are feeling adventurous, I suggest you try adding Natto, or fermented soy beans to your Japanese Breakfast. The acquired flavor and scent is widely appreciated by many Japanese.
7. Several sheets of seasoned seaweed: Seasoned seaweed serves as a bridge between the rice and the remainder of the dishes. Eat the seaweed by wrapping a small amount of rice with a bite-sized portion of any of the side dishes and then eating it whole. The combination of flavors is remarkable.

Directions on how to serve the dishes:

• Serve the rice and miso soup in individual bowls.
• Arrange the salmon, pickles and sour plum on a rectangular plate.
• Serve the natto in a small bowl. You may also serve it directly from the container it was purchased it as it is commonly done in Japanese households.
• Serve the seasoned seaweed on a small rectangular bowl.

 

 

How To Make Pork Chops and Rice

By Ken Smith
December 22, 2005

 

Ingredients:

6 pork chops
2 tbsp shortening
1 cup uncooked rice
1 envelope (8 oz) onion soup mix
1 can mushrooms

Directions:

1. Brown pork chops.
2. Spread rice in bottom of a 13″ x 9″ x 2″ pan.
3. Reserve 1 tbsp of onion soup mix. Sprinkle soup mix over rice.
4. Drain mushrooms and save liquid. Add mushrooms to rice.
5. Add hot water to reserved mushroom liquid to a total of 2-3 cups. Pour over rice.
6. Arrange pork chops on top and sprinkle with remaining onion seasoning.
7. Cover with foil and bake at 350 F degrees for 45 minutes -1 hour.
8. Remove foil and cook 10 minutes more.

Required Tools:

13″ x 9″ x 2″ pan.

Quick Tips:

Serves 6.

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