Zoom Out

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And so the camera was stolen

And the aquarium fishes died

And the mugs were broken

And my right arm is in pain

But I won’t zoom out those things.

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Today is holiday in here – our 115^th Independence Day

I’m free from office work and be with the kiddos

I’m free to prepare their meals

I’m free to savor the moments at home

And I will zoom out these things.

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Pork in wild ginger. Yum!

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Sweet potato fries. Yum!

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Banana. Yum!

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Sunburst mirror. Not edible! 🙂

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Now I am looking at the big picture

I am just glad for all that I have

That I can live in this moment

Here right now

Celebrating!

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Clap your hands, all you nations; shout to God with cries of joy. – Psalm 47:1

🙂

Tofu with Asparagus and Mushroom

asparagus and mushroom dress by Melissa

Yup that is inspired by my favorite veggies!

I simply requested it from Melissa

and the talented fashion designer was gracious enough

to came up with it here in Pink Spilled Paint!

And for my recipe, here try it.

Ingredients:

2 tbsp olive oil
5 cloves garlic, minced
2 cups 1/2 inch cubed firm tofu
200 grams asparagus, sliced into 1-inch pieces
1 cup sliced shiitake mushroom
3 tbsp oyster sauce mixed with 1/4 cup water

1. Heat oil in a pan over medium heat. Sauté garlic and tofu together until the tofu turns light gold.

2. Add the shiitake mushroom and the oyster sauce mixture. Leave for about 10 minutes.

3. Toss the asparagus with the tofu mushroom. It will take about 4 minutes for the asparagus to cook.

4. Transfer to a serving plate.

BURP!

hmm I think a red bell pepper dress would be lovely.

How about you, what veggie dress do you have in mind right now?

Let’s IMAGINE it altogether!

🙂