~Emerson
![]() |
Clouds Over Mt. Tom. Easthampton, Massachusetts. Photo by Bruce Barone. |
photography – pizza – poetry
~Emerson
![]() |
Clouds Over Mt. Tom. Easthampton, Massachusetts. Photo by Bruce Barone. |
~Emerson
![]() |
Clouds Over Mt. Tom. Easthampton, Massachusetts. Photo by Bruce Barone. |
There are many variations of Thai fried rice. It\’s not as dry as Chinese fried rice. Because of its ingredients. Thai fried rice is moist and flaky. And delicious!
Ingredients
1 tablespoon vegetable oil
1 onion, chopped
1/4 cup chopped shallots
6 cloves garlic, chopped
2 eggs, lightly beaten
4 cups cooked jasmine rice
1 cup sliced pineapple
2 to 3 tablespoons fish sauce
10 cooked shrimp
1/2 cup peas
Garnish: thinly sliced green onion, red chile peppers, Chinese parsley
Directions
In a wok or frying pan, heat the oil on medium heat until oil i shot. Add onion, shallots, and garlic and stir-fry for 1-2 minutes, or until mixture is light brown. Add eggs and immediately add the rice, pineapple, fish sauce, shrimp and peas. Stir-fry for 2 minutes, or until the ingredients are evenly
mixed.
There are many variations of Thai fried rice. It’s not as dry as Chinese fried rice. Because of its ingredients. Thai fried rice is moist and flaky. And delicious!
Ingredients
1 tablespoon vegetable oil
1 onion, chopped
1/4 cup chopped shallots
6 cloves garlic, chopped
2 eggs, lightly beaten
4 cups cooked jasmine rice
1 cup sliced pineapple
2 to 3 tablespoons fish sauce
10 cooked shrimp
1/2 cup peas
Garnish: thinly sliced green onion, red chile peppers, Chinese parsley
Directions
In a wok or frying pan, heat the oil on medium heat until oil i shot. Add onion, shallots, and garlic and stir-fry for 1-2 minutes, or until mixture is light brown. Add eggs and immediately add the rice, pineapple, fish sauce, shrimp and peas. Stir-fry for 2 minutes, or until the ingredients are evenly
mixed.
Yesterday, Saturday, Susan and I visited the Wadsworth Atheneum Museum in Hartford, Connecticut.
I knew the day was to be a day filled with beauty; soon before we left our home I saw this beautiful female cardinal in our backyard sitting on the iron sculpture which holds our Bird-feeder:
As soon as we entered the small gallery where nine Monet\’s paintings hung, I saw a quote on the wall and I could not but think of my dear and longtime friend, Tara Dillard:
On either side the river lie
Long fields of barley and of rye,
That clothe the wold and meet the sky;
And thro\’ the field the road runs by
To many-tower\’d Camelot;
And up and down the people go,
Gazing where the lilies blow
Round an island there below,
The island of Shalott.
Willows whiten, aspens quiver,
Little breezes dusk and shiver
Through the wave that runs for ever
By the island in the river
Flowing down to Camelot.
Four grey walls, and four grey towers,
Overlook a space of flowers,
And the silent isle imbowers
The Lady of Shalott.
And we conclude our day with:
One last observation: that\’s Susan standing in front Cole\’s Mt. Etna, Taormina, Sicily, 1843; when we got home and enjoyed a pizza in our sitting room, there was on TV a show about Sicily and Mt Edna!
Yesterday, Saturday, Susan and I visited the Wadsworth Atheneum Museum in Hartford, Connecticut.
I knew the day was to be a day filled with beauty; soon before we left our home I saw this beautiful female cardinal in our backyard sitting on the iron sculpture which holds our Bird-feeder:
As soon as we entered the small gallery where nine Monet’s paintings hung, I saw a quote on the wall and I could not but think of my dear and longtime friend, Tara Dillard:
On either side the river lie
Long fields of barley and of rye,
That clothe the wold and meet the sky;
And thro’ the field the road runs by
To many-tower’d Camelot;
And up and down the people go,
Gazing where the lilies blow
Round an island there below,
The island of Shalott.
Willows whiten, aspens quiver,
Little breezes dusk and shiver
Through the wave that runs for ever
By the island in the river
Flowing down to Camelot.
Four grey walls, and four grey towers,
Overlook a space of flowers,
And the silent isle imbowers
The Lady of Shalott.
And we conclude our day with:
One last observation: that’s Susan standing in front Cole’s Mt. Etna, Taormina, Sicily, 1843; when we got home and enjoyed a pizza in our sitting room, there was on TV a show about Sicily and Mt Edna!
This was very tasty. And easy to make!
Ingredients
3-4 cups shredded cabbage
1 large carrot shredded
1 Shallot halved, quartered, thinly sliced
1/2 orange pepper sliced
1/2 red pepper sliced
1 cup broccoli florets thinly sliced
2 Tbsp rice vinegar
1/3 cup mayo
2 tsp Sesame oil
2 tsp+ Frank\’s Hot Sauce
1/4 tsp sugar
Directions
1. Toss cabbage, carrots, shallot, peppers, broccoli in a bowl. Season with salt and pepper.
2. Whisk together vinegar, mayo, sesame oil, hot sauce, and sugar until smooth. Taste; add salt if needed.
3. Pour dressing over shredded vegetables and toss to combine. Serve immediately or chill for a few hours (I chilled mine.) Toss again before serving. Finish with a dusting of sesame seeds or chopped peanuts.
I served this with a Turkey–Oat Meatloaf and Parslied Basmati Rice:
This was very tasty. And easy to make!
Ingredients
3-4 cups shredded cabbage
1 large carrot shredded
1 Shallot halved, quartered, thinly sliced
1/2 orange pepper sliced
1/2 red pepper sliced
1 cup broccoli florets thinly sliced
2 Tbsp rice vinegar
1/3 cup mayo
2 tsp Sesame oil
2 tsp+ Frank’s Hot Sauce
1/4 tsp sugar
Directions
1. Toss cabbage, carrots, shallot, peppers, broccoli in a bowl. Season with salt and pepper.
2. Whisk together vinegar, mayo, sesame oil, hot sauce, and sugar until smooth. Taste; add salt if needed.
3. Pour dressing over shredded vegetables and toss to combine. Serve immediately or chill for a few hours (I chilled mine.) Toss again before serving. Finish with a dusting of sesame seeds or chopped peanuts.
I served this with a Turkey–Oat Meatloaf and Parslied Basmati Rice: