Let my silence speak this time.
Tuesday, November 28, 2006
At last it has flowered after waiting 13+ years! This teensy plant has me all excited since this is the first time it has ever bloomed profusely and I just can't stop admiring it each time I pass by the garden. This little patch of land which I have called my,Secret Garden, has gone through several facelifts over the 20 years that I have lived here. When I first started I had such grand illusions of what it had to look like and so like any novice gardener, magazines and pictures were my guide. Once, it had to be a flowering garden and all purchases for the garden had to do with flowers. You know how these seed packets have a picture of how your plants should look like once it starts flowering? Well what was I thinking! I had no idea about zones, temperatures and land preparation, so nothing much came out of the land. Believe me, but I even tried to plant Kentucky Blue grass once only to have the seeds washed out after a night of heavy rain. So we had Kentucky Blue grass sprouting at the sides of the canal outside our house. The garden had gone through a vegetable phase as well but I found growing them a bit labour intensive. I have finally found the garden I want and can live with and it is a combination of all those I have mentioned earlier and some. This tiny Bouganvillea has stood witness to most of these changes, maybe all these flowers are a sign that I am finally at peace with my garden and maybe with myself as well.
Recent health concerns within the family have motivated me to look for more heart friendly recipes and this one has been in my recipe box for more than a decade. It's a simple and no fuss dish to serve when you have not much time. All you need is a good (organic is best) 1.5kl chicken. Cut it into pieces and toss in about 2 Tbps. of corn flour , 2 Tbsps. of Shaoshing wine, 1 Tbsp. Sesame Oil, 1Tbsp. Soy Sauce and some salt. Arrange in a heat-proof dish and insert slices of Chinese Sausages. Put in a steamer and let cook for about 45 minutes. Sprinkle chopped chives before serving.