自耕．酪梨

This a-bit-belated review of my producitve Hokkaido trip is previously detained by the limited upload quota of msn space. I wasn't prepared to have my photos published before done with subtiling description.

I was back in Taipei three weeks ago, 21 days to be exact. I planned the entire itinerary all on my own (and still feel like bragging about it even the trip's already over) and it took me a solid 30, 40 days or so to make sure everything was about on track before leaving. The trip itself is ever so gratifying and we truly enjoyed and favored the Japanese way of dealing with things, such as setting a train schedule as narrow as an arrival and departure time of 07:53 (and those trains indeed perfected my impression by meeting with this accuracy) or dressing up their bungalows with adorable toy figures and lovely flowers and plants of all varieties without being regulated to do so. Well, Taiwan is way behind, in most aspects as a matter of fact. I'm quite ashamed to admit that.

I need time to sort out my disorganized digital albums from this six-day trip so that I could share some of my favorites with you people. We took about 700 pictures this time and the number should have at least doubled, but the transmission line of one of our cameras was left behind by accident, which left us with finite storage for pictures. Pity.

More on my subtitles after the first of August. Not only because it's an exceptional day of importance, but the space has locked my free entry until a new month begins.

Should I take it?
Can I help it?
Must I stand it?
Do I have to put up with it?
Would I change it?
Will I flare up?
Need I grumble?
Dare I speak for myself?

We're just a poor bunch of underdogs working our heads off and paying taxes for a bunch of government exploiters.

(My afterthought over the tax season, and the ceaseless bombardment from a partial mass media reporting stories of our imperial family.)

We teachers don't get many chances to have rests like this, and Labor Day certainly falls way beyond us. The only bit of benefit we gain from all these drudging days is two major vacations that are coming short. I came home on leave today with the help of my dreadful cold. I supposed I've used up my antibodies quota last week by having insufficient sleep for just about a fortnight. Once it started, it all came straight down to this tragical end in sight. I shouldn't have afflicted my flesh for my wicked soul. This does go against my philosophy of staying healthy and living long.

Need change.

One forty-something net-user's been organizing low-carb diets and sharing her recipes online for some time. This suddenly-slimmer Linda worked her plan both on herself and her obese husband, transforming two puffy marshmallow candies into bony/crunchy-but-healthy, fat-free pretzels. It was my intention starting-off to become a pretzel since I began my own dieting project last Oct - not just to rid of superfluous grease, also to avoid any possible illness and on top of everything else, to come off sound and slender. The thought obsessed me as though skeleton-like looks is the classic and one and only worthful vogue of the time. Gradually yet some realization sank in, that a living fresh-and-blood could never dry off living, and most importantly, do so without steamed buns, biscuits, pastries, granary bread, bagels, baguettes, cheese, donuts, scones, and the list goes on and on and on (and still onward going even while you're asleep). And thus Linda's Low Carb recipes now's a total FYI appendix to my middle-high level carb daily diets. Veggies and fruits are still keys to the peak experience of getting healthy and svelte. So friends, count your calories on a daily basis, and make sure you live long, like I will.

1迷迭香 Rosemary
適用於各式肉類調理(stuffings for poultry, duck, rabbit)、湯
類(minestrone, pea soup, spinach soup)、燉、烤牛肉、羊肉等。

2鼠尾草 Sage
用於各式肉類填料(poultry. lamb. meat roast. baked fish)，或
添加於香腸、肉丸燉、烤肉類、或於煮茄子 、蕃茄、豆類時添加少
許，或可用作乳酪(cheese)的調味。
通常可用在雞肉stuffing 或是鴨子 也可放在豬肉料理

3百里香 Thyme
適用於海鮮調味、此外如各式湯類(Borsch, Clam Chowder, Bordeaise
Sauce)、家禽類烘烤之填料、茄子、洋蔥等蔬菜料理、炒蛋、蛋糕
(custards)及蛋捲、餅乾等。

4月桂葉 Bay Leaves
本品與食物共煮後具有濃郁之香味，適用於燉肉、蕃茄湯、調味汁、
煮馬鈴薯等

5薑 Ginger
適用於魚肉類等之調味及去腥，亦可用於烘焙薑餅、薑麵包、薑布丁
派、醃漬水果、製作速食薑湯去寒等

6蒜頭 Garlic
用於魚肉類調理、去魚腥、西式湯汁、調理沙拉、義大利麵、牛排醬、
炸蒜頭佐料、大蒜麵包等。

7洋蔥 Onion
增加風味
在西式中式料理中都很多

8蝦夷蔥 Chive
由於蝦夷蔥的花及莖部都可以食用，同時非常美味，所以常用來作成沙
拉或搭配乳酪料理。

9奧利岡 Oregano
適用於牛肉湯、清燉肉湯、滷汁、奶油醬汁、燒烤魚、蝦、各式比薩、
義大利麵、蕃茄料理、煮蛋、乾酪淋汁等。

10香草 vanilla
大多用在甜點

11肉桂 cinnamon
適用於水果湯、燉牛肉、糖醋蝦、火腿、蔬菜料理、水果沙拉，各式甜
點、布丁、派類及烘焙麵包或咖啡、巧克力等飲料。

12荳蔻 Nugmeg
適用於燉牡蠣、洋菇醬、炸雞或魚的調味，製作肉丸等或用於製作蛋酒
 （EGG FLIP)、牛奶布丁、餅乾、蛋糕、南瓜派、和其他有牛奶添加製
成之各式飲料。

13百味胡椒 All spice ground
本品同時具有肉桂、丁香、荳蔻之香味，適用於蒸、煮、燉、燜牛、羊
肉、漢堡、水果蛋糕、蜂蜜蛋糕等。

14巴西利 Parsley
適用於魚、肉等之填塞物、生菜沙拉、馬鈴薯沙拉、法式沙拉、千島沙
拉、也可加入雞湯、蔬菜湯、牛肉湯等。
另外在義式料理中 幾乎都可以看的道

15中國香菜 Cilentro
可用在湯理

16薄荷 Mint
可使用在飲料 如mojito. 和羊肉料理

17九層塔 Basil
適用於義大利、希臘及法式料理中，尤適於與各式蕃茄醬相關料理搭配
，如魚或蛤濃湯、蕃茄湯，燉牛肉、通心麵、炸雞肉、比薩餅、各式沙
拉醬汁、海鮮式雞尾酒等。


18香茅 Lemon Grass
大多使用在泰式料理

19番紅花 saffron
通常用於西班牙海鮮飯' 另可泡茶

20匈牙利紅椒 Paprika
適用於Hungarian goulash、蟹類、魚、雞肉調理，或灑用於炒蛋、烤馬
鈴薯上、調理沙拉及燉煮牛肉等

21鬱金根 Turmeric
適用於醃漬類(pickles and chutneys)、芥茉粉、咖哩粉、調配法式沙拉
醬及其他(fish kedgeree, devilled eggs)。

22胡椒粒 Peppercorn
用於醃漬肉類、調味汁、牛排等。