A Thankful Heart

A Thankful Heart

Have you ever received praise and gratitude without even recognizing that your small act of kindness had benefited someone else? Throughout high school, I consistently brought my lunch and some peanut butter sandwiches for snacks. I always share my peanut butter sandwich with a classmate. She never raised a protest, so I assumed that either she enjoyed peanut butter or was being polite. Following high school, we lost contact. Years later, she would thank me on Facebook for my kind gesture and the sandwiches that spared her from being hungry. I was taken aback since I never would have guessed that she didn't have enough money to buy herself lunch. I was thankful that in some way I was able to help.

Food brings people together on many different levels. It’s the nourishment of the soul and body: it’s truly love. –Giada De Laurentiis.

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Szechuan Eggplant With Beef

A delightful balance of spicy and savory, the dish is one of my favorite ways of cooking eggplant. The whole purpose of the spices and ingredients that I use, like star anise, Shaoxing wine, and aromatics like ginger and scallion, is to enhance the inherent flavors of my chosen protein and vegetables. A friend described the food as fresh, vibrant, and aromatic. Mission accomplished, I suppose.

In cooking you’ve got to have a what-the-hell attitude. – Julia Child

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Beef with Bell Peppers and Lychee

The natural sweetness of the lychee balances the spices' savory flavor. If the weather is agreeable, grill the beef to enhance the flavor and create a lovely, dark crust. I opted to make a quick stir fry because I was too lazy. Lol

“The odds of going to the store for a loaf of bread and coming out with only a loaf of bread are three billion to one.” ― Erma Bombeck

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Oven Roasted Pork Chops

The popularity of slow roasting can be attributed to the method's forgiving nature and near hands off nature, which produces perfectly cooked meat with little mess.

“One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating.” – Luciano Pavarotti

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Pepper Steak and Onions

There is no doubt that cooking has gotten more efficient. I've been putting more of an emphasis on making great, straightforward dishes that are also quick to prepare, like this marinated beef, which takes very little preparation time and is really flexible. It is intended to be grilled or pan-fried on a cooktop. The marinade goes nicely with beef, chicken, or pork. It's a great main meal for a busy weeknight.

The type of beef is crucial. My preferred cuts are trimmed hanger steak or boneless short rib, but top sirloin, rib eye, or skirt steak would also work nicely in this recipe if they are tender and well-marbled. The secret is to slice the meat thinly so that the marinade ingredients may be absorbed rapidly.

“There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will.”― Robert Frost

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Malaysian Style Okra and Shrimp

One of the best Malay dishes to eat with sambal sauce is okra with shrimp. There are several kinds of sambal sauce, a chile condiment consumed all over Indonesia. A delightful and more palatable Malaysian dish is made of sautéed okra with shrimp, brightened with lime zest, and served with a punchy, subtle sauce made of hot sambal oelek, aromatic ginger, and garlic. Savored with piping-hot rice or noodles.

“The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude.” ― Julia Child

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