Tuesday, November 15, 2016

CSJA Memorial Day of Reflection 2016

The CSJA Memorial Day of Reflection “Learning to Sing Alleluia with Broken Hearts: Feminist and Womanist explorations of Struggle and Grace” was held on November 12, 2016 at Medaille Hall Baden PA with Dr. Elisabeth Vasko, an Associate Professor of Theology of Duquesne University as the presenter in the morning. During this retreat day, Dr. Vasko read three examples of brokenness in our community and used them to explore the patterns of thought and bodily habits involved in them in order for us to "reclaim the future together".




The audience were also invited  to explore in the midst of brokenness the questions: What does it mean to love God? To love one’s self? To love one’s neighbor?

Here is the wonderful and powerful handout prepared by Dr. Vasko as our guide in answering the challenging question: "Do you like yourself?",  like being harder than love according to her. She also pointed out that we cannot like others if we do not like ourselves.  Please do take the time to do the highly effective exercise.




Here is the handout which Dr. Vasko prepared as the guidelines for discussion and questions the group had to answer after the reflection time.



After lunch, the afternoon session featured the memorial day ritual where we prayed for the associates and sisters who have journeyed with them.  This was presided by Monica Maghrak who chaired the Memorial Day of recollection.  The associates were asked to place a white rose as the name of the associates and sisters was mentioned.  She chose white since it signifies among other things the convergence of heaven and earth during death as a Peruvian saying states. Monica further said, it is hard not to believe in the afterlife if you witness death or somebody dying first hand.  

We were then given a piece of paper which we were asked to shred according to how we wished to as a symbol of our brokenness. These torn pieces were then collected in a basket and offered at the altar in the chapel together with the thirty white roses in the large vase.  A beautiful, moving and touching ceremony.










We went home with a lot of hope that even though we are all Humpty Dumptys, broken after the fall, we can be still made whole. We can still sing Alleluia, as Dr.Vasko said, through our brokenness since life is a journey with Him up there helping us through.

Vegan Cranberry Orange Scones



I had a similar cream scone when we had our monthly Book Club Meeting at McGinnis Specialty Store in Monroeville PA.  I was pleasantly surprised when Karen Novak, the event organizer and baker of this delicious dessert, said she did not use any butter or eggs.  She just used cream. (See some photos of the book club meeting at the bottom of the blog post).



I looked for a source in the web and found this recipe using full fat coconut milk from a can. I decided to try the recipe and used dried cranberries as add ins and added orange marmalde to intensify the taste of orange in the scones.

The scone as promised by the author of the recipe was light and airy. It is so easy to prepare since you do not need to worry about butter to soften or eggs to add, not to mention mixing them into the batter. The scones got two thumbs up from my picky taster, my husband.

Vegan Cranberry Orange Scones

(Adapted from this recipe)

Scones
  • 2 cups all purpose flour 
  • 1 tbsp baking powder 
  • 1/2 tsp salt
  • 2 tbsp sugar. 
  • 1 cup dried cranberries
  • 1 1/2 cups full fat coconut milk from a can, stirred
  • 1 tbsp orange marmalade (optional)

Preheat oven to 425 degrees Fahrenheit

Combine the all purpose flour, baking powder, salt, sugar and dried cranberries in a medium bowl till the ingredients are well blended.

Make a well in the middle and add the coconut milk and orange marmalade in this well and mix the coconut milk and marmalade with a fork.  Then mix the two with the dry ingredients with a fork till just mix.  Do not over mix.

Transfer the dough into a floured surface and turn over about 4 to 5 times until it is uniform in texture.  Do not over mix.

Make an 8-inch square and cut this into eight triangles. with a sharp knife or pizza cutter. (To make 8 triangles, make two lines then two diagonals on the square)  Make sure each is about 1 inch thick.

Separate the eight wedges and transfer into a parchment (or wax paper) lined pan.  Have an inch or two space in between the wedges.

You can sprinkle some sugar on top of each wedge if you like.

Bake for 17 minutes.  Cool for 2 to 3 minutes and brush with the orange glace, recipe below.

Orange Glace
  • 1/4 cup powdered sugar
  • 2 tsp orange juice
Mix the two in a small bowl with a fork.

PS.

Here are some photos from the Book Club Meeting below.  We had author and illustrator, Melissa Haas, as our guest speaker.  She has written children's books featuring her cat Catula.













In our life's journey






Humpty dumptys we
are. Except when broken we
can be whole again.



Monday, November 14, 2016

Sunday, November 13, 2016

How Big is Your Love?




Is there anything
bigger than the heart and love
of a grandmother?


Note: The photo is from my friend's collection.

Saturday, November 12, 2016

Vegan One Pot Zucchini Pepper Stew



This is an easy, simple and delicious one pot stew I just have to share with you. I almost ate the whole thing in one day. It can be served over rice or as a filling for a sandwich or a turnover.

For flavor I relied on the chilies in the can of diced tomatoes and green chilies and the Turkish spice rub (recipe). Of course the taste imparted by the combination of the vegetables used also contributed to the addictive deliciousness of the stew. Do try this recipe. You will love it.

Vegan One Pot Zucchini Pepper Stew

  • 2 tbsp coconut oil or water
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 1 tbsp tomato paste
  • 1 -10 oz can diced tomatoes with green chilies
  • 1 -15 oz can chickpeas, drained and rinsed
  • 1/4 cup vegetable broth
  • 1 cup baby carrots
  • 1 stalk celery, sliced
  • 1 red pepper, sliced
  • 1/2 cup raisins (optional)
  • 1/2 tsp salt or to taste
  • 1/2 tsp Turkish spice rub (recipe)
  • 2 zucchinis, sliced into 1/2 inch cubes
Heat the oil or water in a saute pan at medium heat.  Add the onion and garlic and saute till the onion is transparent. Add the tomato paste and heat through.

Add the rest of the ingredients except the zucchini and heat through till the vegetables are cooked but still crispy.

Add the zucchini at the last 5 minutes of cooking and heat through.

Serve over rice or as a filling for a sandwich.

Untold Tales







I wonder what caused
those furrows so deeply etched,
what those eyes had seen.




Note:  This is a portrait created by my gifted friend,Win, from a photograph she took of a Belgian man she met during one of her travels.




Friday, November 11, 2016

Group Identity



Oh me, oh my. Pink,
pink, and pink. Come to think is
this how we are linked?


Thursday, November 10, 2016

Vegan Eggplant Sweet Potato Kefta Balls






I love eating at Aladdin Eatery. I relish their Turkish dishes especially the Kefta which is served as Kebabs. This vegan version of this particular dish in this blog post has the flavor of the spices of Kefta and uses eggplant and sweet potatoes in place of the traditional lamb or beef used in this Turkish dish. I also prepared it into balls instead of the more familiar cylindrical shape.

I based this recipe from the one in the blog Skinny Taste with a lot of modifications. Instead of beans to hold the eggplant mixture together I used sweet potatoes. You can retain the use of beans for more protein if you like. I also substituted  celery for the parsley since I did not have this herb. I also increased the flavor of the original recipe by adding homemade Turkish spice rub which I have published previously in this blog. This transformed the original recipe to the glorious Kefta.

I baked the balls which browned well with a sort of mushy center. One could also pan fry it which I might try next time I prepare this.  I might also add more Panko crumbs and blend it less vigorously in the food processor to add firmness to the prepared Kefta balls. The other thing I might do so I can control the consistency of the eggplant is to microwave it rather than saute it.  I have done this previously with a lot of success in this blog.

I decided to serve the balls in the form of a wrap using Ranch dressing (vegan recipe here) as the sauce and with lettuce and tomatoes. So refreshingly delicious. You can also serve this with marinara sauce over pasta or on a bun.

Vegan Eggplant Sweet Potato Kefta Balls

(Adapted from Skinny Taste)
  • 1 tbsp coconut oil
  • 1/4 cup water
  • 1 lb eggplant, unpeeled and cut into 1 inch cubes
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 1 stalk celery, sliced
  • 2 tsp Turkish spice rub (recipe here)
  • 2 medium sweet potatoes, cooked, peeled and cubed
  • 1 tsp oregano
  • 1 cup Panko crumb or more
  • 1/8 tsp red chili peppers (optional)
  • more salt to taste


Preheat oven to 375 degrees. Spray a pan with cooking spray and set aside.

Heat 1/2 tbsp oil in a large saute pan.  Add the eggplant pieces and 1/4 cup water till the eggplant is soft. Season with salt and pepper.  About 10 -15 minutes.  Place the eggplant in the food processor bowl and pulse gently.

Add the other 1/2 tbsp oil in the saute pan and add the onion, garlic, celery and turkish spice mix and cook till the onion is translucent and the celery softened.  Add the mixture and the sweet potatoes in the food processor bowl and pulse gently till mix. 

Transfer the mixture to a bowl and add the oregano, red chili peppers if using and Panko crumbs  Adjust the salt.

Shape into balls or patties. (About 15 2-inch balls or patties).  Place in the pan.  Bake for 30 minutes then flip and bake for 10 minutes more.



Grateful Acceptance





Swept by the wave of
life's mysteries, she went with
the flow, live with them.

Wednesday, November 9, 2016

Paula's Prayer Group Meeting November 8, 2016



One member of the group is particularly grateful for oneness or unity which is part of the charism of the Sisters of St Joseph.  Another member mentioned Richard Rohr's Cosmic Christ (as well as Teilhard de Chardin's) which is finding Jesus in all of creation. This is a practice that St. Francis of Assisi understood so well and showed in his love for animals and nature in general.  Sr. Paula gave a beautiful quotation which states, "There are only two books to have.  The Bible and Nature".

Here is a paragraph from the Daily Meditations of Richard Rohr for November 8, 2016 that touches on nature:

Indeed, for Hildegard nature was a mirror for the soul and a mirror for God. This mirroring affects a complete change in consciousness in how most of us see and experience reality. Later, Bonaventure (1217-1274) wrote: “In the soul’s journey to God we must present to ourselves the whole material world as the first mirror through which we may pass over to the Supreme [Artisan].” [4] The Dominican Meister Eckhart (1260-1327) said the same: “If humankind could have known God without the world, God would never have created the world.” [5] 

We all hope that this short reflection find you happy and at peace surrounded by the beauty of nature around you especially the gorgeous and dazzling changing leaves of autumn, a generous gift from God.  God is good. God loves us.  God takes care of us. What more do we want.

Happy Thanksgiving.

A Family That Plays Together Stays Together

A Family That Plays Together Stays Together


The mantra in the poster above is patterned after the slogan with the more serious message, "The Family That Prays Together Stays Together". This sacred version was popularly used in the Philippines in the sixties and even decades later to motivate Filipinos to pray the rosary together every night.

My late mother heeded this message. In the eighties when I went home to visit my ailing father I remember praying part of the rosary kneeling on the hard marble floor every night with my two year old daughter. Thank God there were decades of the rosary when we could sit. We all gathered as a family, with some half asleep, in front of the picture of the Sacred Heart of Jesus in our living room with my mother with her hair in rollers and cooling herself with a pamaypay or fan leading the rosary.

I remember after saying this form of prayer where you repeat the Hail Mary's over and over again we would then get up and we, the younger members, would then go to place my mother's hand on our forehead, a traditional gesture of respect for our elders in the Philippines called mano (hand).  We used this simple act as a form of greeting for our elders and also after Mass and prayers. During my visit, my father who was terminally ill of liver cancer was bedridden.  I remember a picture taken of my young daughter putting his hand on her forehead while my father was lying in bed after the rosary was said.

One more thing that kept our family together at certain times was playing mahjong.  Last week, I finally was able to play it with the Mahjong Group of an international club I just joined. Even though I have not played this game in decades, I actually remembered how to play it.  Mahjong is one of the most popular parlor games in the Philippines which can turn into a high stakes game played in some peoples homes.

At our house we did not pay for pesos but for small change, single centavos. We just enjoyed winning and shouting Mahjong victoriously when we had the right combinations especially those which gave the most points.  My mother was the expert when it came to counting the so called flowers and the assigned points to the more challenging combinations like the escalera or consecutive tiles of the same suit or siete pares or seven pairs.

I remember one particular summer, when we played mahjong in my brother's room every weekday after lunch.  He was the only sibling who did not have to sleep with another one and his air conditioned room could easily accommodate the card table where the mahjong tiles were set up into four double layered walls which the players picked from. We took turns picking a tile and throwing the unwanted one in the center space on the table. We arrange the tiles into combinations that fit what we had on hand sometimes aiming for ambitious ones. One could hear us occasionally shout the familiar words pung, chiao, cang during the game and the triumphant word Mahjong when one of us complete the winning combination.

Tables have been designed to have drawers for money and later on for the snacks served.  In some households, the players hardly got up and stayed in their seats the whole day.  Mahjong was that addictive.  In our case since we had a big family, we took turns and in between turns we partook of the snacks.  We of course had Pepsi over ice and if I remember right, fried hot dogs on toasted bread. With catsup of course. I am salivating just recalling this. I also recall, we also had greasy garlic toasted peanuts to snack on which we bought from a vendor at a nearby corner from our house.

My mother as I mentioned was the one who calculated the points and she stayed through all the games to perform this task.  When I recently played mahjong this past week after so many years, as I heard the mahjong tiles being shuffled on the table I could not help but be reminded of my mother's eager face as she played and her joy when she picked the tile to complete her combination especially if it was an ambitious one.  She would triumphantly place the tiles down as she shouted Mahjong to prove to us she got the winning tile and the correct line of tiles. Then she began the count of the points which she was an expert of.

I would admit these memories made me pretty homesick for home especially my late mother while I played this game recently. This homesickness stayed with me for days. They were beautiful wistful memories. This game mahjong did keep us together that one particular summer.

I could hardly wait to look for my mahjong set I have somewhere in our basement and play it with my own family now.  I have a lot to learn of the game especially how to count the points which my loving late mother enthusiastically did. I am looking forward to making memories as happy as those I had during that one memorable summer.

Tuesday, November 8, 2016

Monday, November 7, 2016

Slow Cooker Orange Chicken





Orange chicken is one of the dishes that I choose when I visit the Chinese stand at our mall or any place I stop by to get my sweet and sour fix. To prepare this dish I relied partly on the recipe found on this wonderful website and the recipe I have used in the past in preparing a vegan version from this my own website where I utilized tofu instead of chicken.

Using the hybrid of both recipes resulted in an orange chicken that was pretty close to what I usually have at Panda Express for example in the past.  This is an easy recipe to go to on a day you just want something Chinese but do not feel like driving to the mall or have delivery made from your favorite take out place. It is a slow cooker recipe but it can also be cooked in the stove top.

Slow Cooker Orange Chicken

Adapted from this website and  the vegan version from this my own website.

For the sauce
  • 1/2 cup brown sugar
  • 1/2 cup orange marmalade
  • 1 tsp minced garlic
  • 1 tbsp minced ginger
  • 1/2 cup apple cider or rice wine vinegar
  • 1/4 cup catsup
  • 1/4 cup soy sauce
  • 1/4 cup water
For the chicken
  • 2 lbs boneless, skinless chicken breasts cut into large cubes
  • salt and black pepper to taste
  • 1/4 cup cornstarch
  • 2 eggs, beaten
  • 2 tbsp olive or coconut oil

Mix all the sauce ingredients in a bowl and set aside.

Beat the eggs and cornstarch together.  Season the chicken with salt and pepper.  Add the egg and cornstarch mixture to the chicken pieces to coat them.  In a saute pan heat the oil at medium heat and brown the coated chicken pieces.

Add the browned chicken pieces in the slow cooker bowl and then add to them the sauce mixture.  Mix so that the chicken pieces are coated with the sauce.

Slow cook for 3 hours at high setting or 6 hours at low setting.  I cooked mine in an Aroma brand rice cooker/slow cooker for 2 hours at slow cooker setting.

Garnish with green onions and serve over rice. 




Love Vessel




Inside its walls fond
memories made. Etched in the
heart, recalled with smile.


Sunday, November 6, 2016

Saturday, November 5, 2016

Caramel Coconut Cream Pull Apart Biscuits and Is Coconut Milk Good for You



It is a Saturday morning and I want to prepare some goodies for my husband to accompany his breakfast.  He loved the monkey bread I prepared several weeks ago using the Pillsbury biscuit recipe online.  I wanted something healthier without butter as much as possible.  I happened to eye this Caramel Pull Apart Biscuits recipe on the sidebar of the Monkey Bread recipe on the Pillsbury website and clicked on it.  Wow! Was I surprise.  Just what I wanted.  No butter is needed but instead heavy cream.  Still not my idea of a healthier alternative to butter.  I then thought of coconut milk which I had. Coconut milk has 17-24 % coconut fat.  It is reported in this publication that this fat is healthier having the so called middle length chain saturated fatty acid which undergoes a different metabolic pathway than the long chain counterparts found in animal fat and also plant oils.  It is directly converted to energy and not stored as fat. On this subject of whether coconut oil is good for you etc read this and this for other opinions on this controversial topic.  
The recipe called for two 12 oz can of refrigerated biscuits.  I instead opted to use one can of biscuits and half the recipe of the rest of the ingredients. I substituted coconut milk instead of the heavy cream in the recipe.  I also used coconut palm brown sugar instead of plain brown sugar but that is an optional choice for you.  I used the usual length of time of thirty minutes to bake the Pull Apart Biscuits.  It was delicious and better for you in moderation of course.  I do not detect a strong coconut taste that some of your family members might not be a fan of.  

Caramel Coconut Cream Pull Apart Biscuits

(Inspired by this recipe)
  • 1- 12-16 oz can refrigerated buttermilk biscuits (the generic one I used was 16 oz)
  • 1/2 packed brown sugar (I used coconut palm brown sugar)
  • 1/4 cup coconut milk (preferably the cream on upper part of unshaken or refrigerated can)
  • 1/2 tsp ground cinnamon
1.  Preheat oven to 350 degrees Fahrenheit.  Spray a bundt pan with cooking spray.

2.  Separate the biscuit dough into 8-10 biscuits it came in.  Cut each biscuit into fourths.  Layer them in the pan.

3.  Mix the remaining ingredients and pour over the biscuits.

4.  Bake for 30 minutes or until golden brown.  Immediately turn pan upside down onto a glass or heatproof plate.  Serve warm.


Emptying











Breathe. Fill the time with
empty space. Clear the mind of
cobwebs of clutter.




Note: Some info on the piece of art shown above:


The lines done by the artist by hand most probably with a ruler.

Process of Creation







We grow with gifts of
free will and grace. We are part
of the cosmic Christ.



Friday, November 4, 2016

Slow Cooker Steak Sauce Pork Loin




One possible reason why I like cooking is because it is like being in a lab. Except I am doing my experiments in the kitchen not a laboratory. Plus I get to eat what I make.

There is always that element of anticipation involved in both cases. How things would turn out is always in my mind everytime I did experiments in the lab or trying a new recipe in my kitchen.

I tried this recipe I found in Food Whirl because I wanted to try something new with the slabs of pork I have in the freezer. The author of the recipe mentioned the method at great lengths, mainly slow cooking in the oven overnight at low heat and then basting with a list of ingredients later at higher temperature. No exact amounts of the ingredients were given, however. So this was my challenge. My experiment.

I thought of my slow cooker as the alternative method of cooking. The slow cooking and marinating could be done at the same time.  No fear of drying up the meat is present in this approach.

The author called for the use of butter in the basting material. I instead thickened the resulting broth with cornstarch at the end of cooking which I smothered on the tender juicy meat. It worked.

This dish got two thumbs up from two picky tasters, my husband and son in law. It is salty and spicy. Just like most guys like it.

The proportions of the amounts of ingredients gave the dish its saltiness and just the right kick. This an easy go to meal anytime, any place except the science lab where supposedly no eating is allowed.

Slow Cooker Steak Sauce Pork Loin

  • 3 lbs pork loin or butt
  • 1/4 cup Worcestershire sauce
  • 1/4 cup steak sauce
  • 1/4 cup apple cider vinegar
  • 2 tbsp hot sauce or to taste
  • ground black pepper to taste
  • 2 tsp cornstarch in 3 tbsp water (optional)

Place all the ingredients except the corn starch mixture in the slow cooker. Cook for four hours at high setting or eight hours at low. I cooked mine in an Aroma brand rice cooker/slow cooker for three hours at slow cooker setting.

At the last few minutes of cooking, remove the pork and add the cornstarch in water mixture and allow to cook with stirring till you form a thick gravy. Spread over the pork.  You can also skip this last step and serve the thin broth with the pork.

Disequilibrium









"First I'm confused. Then
I'm pissed."*  Thinking, learning has
started. You'll get it.




Note: *Quoted from my friend Sue.  
More information on the piece of art shown above is below:



Thursday, November 3, 2016

Mahjong Made Me Homesick









The sound of the game
tiles brought back my mother's face,
the snacks, laughter, joy.




Wednesday, November 2, 2016

Vegan Coffee Chocolate Dip or Frosting from Sweet Potatoes






I had something similar that was used to frost a sheet of vegan brownies during our plant based support group meeting prepared by a member, Linda.  I could not tell that the main ingredient of the frosting was sweet potatoes.  Actually a can of pureed sweet potatoes was used and vegan milk chocolate chips.

I adapted the same approach but instead used sweet potatoes I cooked in the microwave instead of the canned ones.  Instead of the vegan chocolate chips which I did not have any, I used non dairy milk, cocoa powder and maple syrup to come up to the taste that the chocolate chips would have given.  I added coffee granules because I love the taste of coffee and chocolate together.

This is an easy healthy frosting or dip or spread and your family or friends would never guess that the sweet potatoes serve as the base for it.  I have made similar dips before using bananas (here and here) which also works but the sweet potatoes has a neutral taste which does not distract from the taste of the chocolate and coffee.

Vegan Coffee Chocolate Dip or Frosting from Sweet Potatoes

  • 1/2 cup non dairy milk
  • 4 tbsp cocoa powder
  • 1 tsp instant coffee granules
  • 4 to 6 tbsp maple syrup (or according to your taste)
  • 2 cooked sweet potatoes, peeled and mashed
Mix first four ingredients in a blender till well mixed.  Add the sweet potatoes and blend till the mixture is smooth.

Serve as a dip with fresh apple or banana slices.  Use a frosting on a cake.  It can be a spread on your toast or bagels or waffles.  Or eat it as is with spoon.  Yum.  

The Cycle








Sun sets. Another
day lived. Night comes. We rest. Sun
rises. Life anew.








Tuesday, November 1, 2016

Slow Cooker Cauliflower with Curry Almond Sauce






I would admit to being addicted to vegan dishes with thick spicy sauces.  I have posted recipes of this nature in the past (here, here, here, here and here) using vegetable combinations and sauces.

I decided to try adapting a red curry paste almond chicken dish from this recipe and came up with a plant based version without the use of red curry paste that was in this original recipe.  It called for three tbsp of this spice mix and is the major flavoring component aside from the curry powder.  After looking up the homemade recipe of this paste, I incorporated some of the ingredients that were closed to them.  I added the juice and zest of one lemon for example to approximate the lemon grass component plus the spices cumin, cinnamon, coriander powder and cardamon. At the end when the taste was not quite there, I decided not to increase the salt but instead used Sriracha to intensify the flavor of the coconut almond combination.  Wow it worked.

For me success means I would want the dish morning, noon and night and I did.  The almond gives only a very subtle taste of itself to the dish but it does thicken the sauce. I like eating the dish with quinoa or rice with the suggested sides of fresh vegetables like grape tomatoes, sliced cucumber and fresh spinach.  I used the slow cooker method for convenience but the stove top one pot method will also work.


Slow Cooker Cauliflower with Curry Almond Sauce

(Adapted from this recipe)
  • 2 tbsp coconut oil
  • 1 onion, sliced
  • 2 tbsp ginger, minced
  • 3 cloves garlic, minced
  • 2 tsp cumin
  • 1/4 tsp cinnamon
  • 1/4 tsp coriander powder
  • 1/4 tsp cardamon powder
  • 2 tbsp curry powder
  • 1/2 tsp red pepper flakes
  • 1 can full fat coconut milk
  • 1/4 cup almond butter
  • 2 cauliflower, cut into florets
  • 1 green pepper, sliced
  • 1 yellow or red pepper, sliced
  • 1 cup baby carrots
  • 1 tbsp sriracha or to taste
  • 1 tsp salt or to taste
  • grape tomatoes, cucumber and fresh spinach as sides
  1. Heat the coconut oil at medium heat in a saute pan or in the slow cooker bowl itself if the slow cooker has a saute mode.  Add the onion, ginger and garlic till they are cooked.  
  2. Add the cumin, cinnamon, coriander, cardamon, curry powder and red pepper flakes and heat them through.  
  3. Add the sauteed mixture if using a saute pan and the rest of the ingredients except the sides to the slow cooker. 
  4. Cook for 3 hours at high setting or 6 hours a low setting.  I used Aroma brand rice cooker/slow cooker and cooked the dish for 2 hours at slow cooker setting.
  5. Serve over rice with sides of grape tomatoes, sliced cucumbers and fresh spinach.  

Welcomed Presence





Some light on a gray
dreary view heralds hope. It turned
better already.