beeniebeans

This Blog Brought to You by Stuff I Find Useful, Interesting, and Inspiring

Nov 14

Two Insightful Quotes

How funny that two friends shared quotes that are so similar on the very same day. Thank you, dear friends! :)

You are so young, you have not even begun, and I would like to beg you, dear sir, as well as I can, to have patience with everything that is unsolved in your heart and to try to cherish the questions themselves, like closed rooms and like books written in a very strange tongue. Do not search now for the answers which cannot be given you because you  could not live them. It is a matter of living everything. Live the questions now. Perhaps you will then gradually, without noticing, one distant day live right into the answer.” (Rilke, Rilke’s Letters to a Young Poet)

Patience child, patience. Remember, life is a journey. If you got everything you wanted all at once there’d be no point to living. Enjoy the ride, and in the end you’ll see these ‘set backs’ as giant leaps forward, only you couldn’t see the bigger picture in the moment. Remain calm, all is within reach; all you have to do is show up everyday, stay true to your path and you will surely find the treasure you seek.” (Jackson Kiddard)


Dec 14

Nov 29
My mom gave me her Chinese cookbook, Pei Mei’s Chinese Cook Book Volume I, which apparently is the secret behind her fabulous cooking, along with my po po (grandma) and uncle. This book is old school and has my mom’s handwritten notes in Chinese all over it. My mom took cooking classes from Pei Mei, apparently one of the most famous Chinese cookbook authors - the Julia Child of Chinese cooking, in Taiwan before she came to America. I’m so fortunate she gave it to me! The recipes are super, super simple and taste fresh, flavorful, and authentic.
Cashew Nut Chicken 
1 lb of diced chicken breast
1 egg white (to marinate the chicken)
Vinegar (just enough to coat and marinate the chicken)
1 TB soysauce (to marinate the chicken)
15 quarter sized thin slices of fresh ginger
1 yellow onion, chopped
1 red bell pepper, chopped
1 green bell pepper, choped
1 medium sized red chili pepper
2/3 cups of roasted walnuts or cashews
Sauce:
2 T soysauce
1 T wine
1 tsp cornstarch (I just put in flour because I didn’t have this ingredient)
1/2 tsp salt
1 tsp sugar
1/2 c. oil (I used much less oil than this and just poured however much I felt was necessary)
1. Put the diced chicken in a bowl with the vinegar, 1 T of soysauce, and egg white. Mix to cover chicken. Let sit for 20 minutes while you chop up the rest of the vegetables.
2. Chop up the onion, red and green bell peppers, ginger, and chili pepper.
3. Prepare the sauce in a separate bowl.
4. Stir fry the chicken in enough oil that it does not stick to the bottom. Don’t overcook. Remove from pan and drain oil.
5. Put in 2 more TB of oil and stir fry the ginger for a few seconds. Add the veggies into the pan and stir fry. 
6. Once the veggies have seared, add the chicken back in and dump all the sauce on top. Stir until thickened. Toss the cashews in.
7. Serve on white rice. Yum!

My mom gave me her Chinese cookbook, Pei Mei’s Chinese Cook Book Volume I, which apparently is the secret behind her fabulous cooking, along with my po po (grandma) and uncle. This book is old school and has my mom’s handwritten notes in Chinese all over it. My mom took cooking classes from Pei Mei, apparently one of the most famous Chinese cookbook authors - the Julia Child of Chinese cooking, in Taiwan before she came to America. I’m so fortunate she gave it to me! The recipes are super, super simple and taste fresh, flavorful, and authentic.

Cashew Nut Chicken

1 lb of diced chicken breast

1 egg white (to marinate the chicken)

Vinegar (just enough to coat and marinate the chicken)

1 TB soysauce (to marinate the chicken)

15 quarter sized thin slices of fresh ginger

1 yellow onion, chopped

1 red bell pepper, chopped

1 green bell pepper, choped

1 medium sized red chili pepper

2/3 cups of roasted walnuts or cashews

Sauce:

2 T soysauce

1 T wine

1 tsp cornstarch (I just put in flour because I didn’t have this ingredient)

1/2 tsp salt

1 tsp sugar

1/2 c. oil (I used much less oil than this and just poured however much I felt was necessary)

1. Put the diced chicken in a bowl with the vinegar, 1 T of soysauce, and egg white. Mix to cover chicken. Let sit for 20 minutes while you chop up the rest of the vegetables.

2. Chop up the onion, red and green bell peppers, ginger, and chili pepper.

3. Prepare the sauce in a separate bowl.

4. Stir fry the chicken in enough oil that it does not stick to the bottom. Don’t overcook. Remove from pan and drain oil.

5. Put in 2 more TB of oil and stir fry the ginger for a few seconds. Add the veggies into the pan and stir fry. 

6. Once the veggies have seared, add the chicken back in and dump all the sauce on top. Stir until thickened. Toss the cashews in.

7. Serve on white rice. Yum!


Nov 15

Mortified. Dear Journal….

This video is adorable, hilarious, heart breaking, yet AMAZING. This is such a good and cute idea! People read their childhood journals and hilarity ensues. I definitely hope I had the good sense to destroy my middle school journal…

"Hailed a "cultural phenomenon" by Newsweek and celebrated for years by the likes of This American Life, The Today Show, The Onion AV Club, & Entertainment Weekly, Mortified is a comic excavation of the strange and extraordinary things we created as kids. Witness adults sharing their most embarrassing adolescent journals, letters, poems, lyrics, plays, home movies, and art… in order to reveal stories about their lives. Hear grown men and women confront their past with tales of their first kiss, first puff, worst prom, fights with mom, life at bible camp, worst hand job, best mall job, and reasons they deserved to marry Jon Bon Jovi.”


Nov 12

akillerwhaleofatale:

sweepmeup: A short film that follows the journey of two girls in a canoe on the River Shannon and how they stumble across one of nature’s greatest phenomenons; a murmuration of starlings.


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