This year I started following the Stargate Saga after I finished Battlestar Galactica, which I will also review soon. It's a really cool adventure series, with an added touch of Indiana Jones to space travel.
Because of the orientation of this blog, I think I'll start my review of this epic francise with the last spin off, Stargate Universe.
Following its predecessors, Stargate Universe is action-packed and full of wonders. In this series the resident scientist, a thin, bearded, sinister scottish guy,who was hell-bent on dialing the 9th chevron, finally got his chance amid a massive crisis. They enlisted a math wiz who was able to solve a very complex ancient math problem that was embedded in an online game.The cast is significantly younger, possibly averaging at 27 years old. By this time, Gen. O'neill's idea of an off world base was already in operation but due to some unforseen volcanic activity in the planet, they were forced to evacuate. Instead of going back to earth, the mad scientist dialed the 9th chevron and they found themselves in a starship as big as a city, in an unknown region of the universe with dwindling supplies and low power.
This would have been a good premise except that it looks so much like the storyline of... Battlestar Galactica! The whole being in an old starship, in the middle of the universe and the prospect of having to find a planet to live in and populate, really feels like deja vu. This series only lasted for a season and was abruptly ended. There are a lot more holes in this show and I felt like they were trying to ride on the Lost phenomenon as well and our obsession with youth. I'm not sure about other people but the whole finding themselves in the middle of the universe, in a middle of conspiracies and not knowing who to trust is a tiring to me.
The young people who were supposed to carry the story lines were dissapointing not because of lack of acting skills, but their inexperience goes against what Stargate culture. From watching Stargate SG-1 and Atlantis, I believe that Stargate values expertise and knowledge that can only be accumulated by people who immersed themselves in study for a long time. I suspect each SG teams have at least 1 person with a PhD. In this case recent graduates of Yale and an MIT drop out (due to financial difficulties) cannot arouse the sympathy of a regular Stargate Otaku. In SG-1 we are so sure that we can trust the main core characters: Gen Hammond, Col. O'neill, Maj. Carter, Dr. Jackson and even Teal'c, there is no questioning their allegiance after the first episodes. I this series, almost everyone is suspicious! Their resident scientist seemed to be sabotaging the survivors and is always quarelling with the ranking military officer, who in turn is also under scruitiny of the HR person looking out for the regular folks.The other Stargate shows hinted on sexual tensions and attractions, but now this group are acting out on their desires on every episode.
To wrap it up, I am dissapointed with the show, that seem to insult its viewers by lowering their standards and even the scientific soundness of their situations. I mean, a starship the fuels by going through a star? OK it's pretty innovative, I admit, but what about heat conduction? That was a really thin energy shield separating the ship from total annihilation. Where does the ship collect it's power? Is there a battery? Maybe I don't understand now because it's a space story and one day, half of the physics law will become theories as it would not work on every planet.
Anyway, I still watched most of the episodes and for the most part I enjoyed watching David Blue and Lou Diamond Philips.
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Thursday, July 21, 2011
The drink that keeps you coming back for more.
Just when I thought thirst came to an end, a came across a drink that made me more thirsty with every gulp.
Don't forget the muffins, ha!
Fill in the blank muffins. In this case, it's blueberry and chocolate. 
Wednesday, July 20, 2011
Spinach Artichoke Risotto
I used to have a vegetarian cookbook and for the life of me I can't find it. It was there that I found a delicious recipe of Spinach Artichoke Risotto so now I'll just have to rely on my memory in making this dish. I checked online for a recipe but I can't find the one the required table cream:-)
Ingredients:
1 onion chopped
Seasoned Artichoke
2 cups of chopped spinach
1 can of table cream
Risotto
Prepare risotto as indicated in the package.
Saute the onion for up to 10 mins, add the artichoke.
Add table cream after 3 minutes, let it boil then add the spinach.
Season to taste.
Ingredients:
1 onion chopped
Seasoned Artichoke
2 cups of chopped spinach
1 can of table cream
Risotto
Prepare risotto as indicated in the package.
Saute the onion for up to 10 mins, add the artichoke.
Add table cream after 3 minutes, let it boil then add the spinach.
Season to taste.
Stuffed Peppers for Two
This week I decided to make some Kibbeh/Kofte using the recipe I found online. It was easier than I expected and I expect to make more in the future. There were some leftover beef and so I took it as an opportunity to make stuffed peppers. I modified the recipe below to make it easier. I am using an oven toaster, so instead of baking for 45 mins at 350 degrees temperature, I increased it to 450 degrees and I am done in a little less than 30 minutes.
Ingredients:
2 medium bell peppers (green, red, orange, yellow)
1/2 pound ground beef
1 (8 ounce) can tomato sauce, divided
1/2 cup cooked rice
3 tablespoons shredded Cheddar cheese, divided
1 tablespoon chopped onion
1/2 teaspoon salt
1/4 teaspoon black pepper
Cut tops off peppers and discard; remove seeds.
Blanch peppers in boiling water for 5 minutes.
Drain and rinse in cold water; set aside.
Saute the onions in a frying pan for about 5 minutes. Add the beef. Wait for it to brown a little and then add the tomato sauce, rice, 2 tablespoon of cheese, salt, and black pepper.
If you are using leftover kofte/kibbeh filling, you won't need to saute the beef. Mix the beef and the tomato sauce, rice, cheese, salt and black pepper in a skillet on low heat to warm it up before stuffing the peppers.
Stuff the peppers; place in an ungreased 1-1/2-qt. baking dish. Pour the remaining tomato sauce over peppers. Cover and bake at 450 degrees F for 30 minutes. Sprinkle with remaining cheese; return to the oven for 5 minutes or until cheese is melted.
Ingredients:
2 medium bell peppers (green, red, orange, yellow)
1/2 pound ground beef
1 (8 ounce) can tomato sauce, divided
1/2 cup cooked rice
3 tablespoons shredded Cheddar cheese, divided
1 tablespoon chopped onion
1/2 teaspoon salt
1/4 teaspoon black pepper
Cut tops off peppers and discard; remove seeds.
Blanch peppers in boiling water for 5 minutes.
Drain and rinse in cold water; set aside.
Saute the onions in a frying pan for about 5 minutes. Add the beef. Wait for it to brown a little and then add the tomato sauce, rice, 2 tablespoon of cheese, salt, and black pepper.
If you are using leftover kofte/kibbeh filling, you won't need to saute the beef. Mix the beef and the tomato sauce, rice, cheese, salt and black pepper in a skillet on low heat to warm it up before stuffing the peppers.
Stuff the peppers; place in an ungreased 1-1/2-qt. baking dish. Pour the remaining tomato sauce over peppers. Cover and bake at 450 degrees F for 30 minutes. Sprinkle with remaining cheese; return to the oven for 5 minutes or until cheese is melted.
Sunday, July 03, 2011
Delicious Strawberry Bread
Ingredients
3 1/2 c flour
1 c brown sugar
2 c white sugar
2 tsp baking soda
1 1/2 tsp salt
2 tsp cinnamon
1 tsp nutmeg
1 c canola
4 eggs or 1 cup applesauce
2/3 c water
2 cups strawberries
Grease and flour 2 loaf pans.
Mix ingredients in order given and pour into the pans
Bake at 350* for 1 1/2 hours
3 1/2 c flour
1 c brown sugar
2 c white sugar
2 tsp baking soda
1 1/2 tsp salt
2 tsp cinnamon
1 tsp nutmeg
1 c canola
4 eggs or 1 cup applesauce
2/3 c water
2 cups strawberries
Grease and flour 2 loaf pans.
Mix ingredients in order given and pour into the pans
Bake at 350* for 1 1/2 hours
Amazing vegan cupcakes
Ingredients
3 c flour
2 c sugar
2 tsp baking powder
1 tsp salt
3/4 c canola oil
2 tsp vanilla
1 Tblsp cinnamon
2 c water
2 Tbslp white vinegar
Preheat over to 350. Mix all ingredients (the batter will be pretty soupy). Put into muffin tins and bake for about 25 minutes, or until they look done.
3 c flour
2 c sugar
2 tsp baking powder
1 tsp salt
3/4 c canola oil
2 tsp vanilla
1 Tblsp cinnamon
2 c water
2 Tbslp white vinegar
Preheat over to 350. Mix all ingredients (the batter will be pretty soupy). Put into muffin tins and bake for about 25 minutes, or until they look done.
Saturday, July 02, 2011
Fill in the Blank Muffin
Ingredients:
1 1/3 cups all-purpose flour
■2/3 cup brown sugar
■1/2 teaspoon salt
■2 teaspoons baking powder
■1/3 cup vegetable oil
■1 egg
■1/3 cup milk (I use soy milk)
■1 cup fresh blueberries. chocolate chips, sliced strawberries, cranberries or blackberries. Any combination of these.
■1/2 cup brown sugar
■1/3 cup all-purpose flour
■1/4 cup butter, cubed
■1 1/2 teaspoons ground cinnamon
Combine the first 4 ingredients.
Combine the next 3 ingredients
Combine the last 4 ingredients.
Put all three concoctions together and mix. Prepare muffin tray. Put on muffin tray. Cook in oven for 15 minutes. Makes 10 muffins.
Tuesday, June 21, 2011
Friday, June 17, 2011
4: Apple, blue cheese salad on crackers
Ingredients
1 large apple
3 oz. blue cheese
1/4 finely chopped celery
3 tbsp. mayonnaise
1 tbsp fresh lemon juice
Kosher Salt
1 box of saltine crackers
1/2 cup hazelnuts toasted and coarsely chopped
Directions:
1. In a medium bowl, combine apple, celery, lemon juice.
2. Add mayonnaise and blue cheese. Stir gently to combine. season with salt to taste
3. sprinkle with the hazelnuts
4. To assemble, mound small scoops of onto pieces of crackers.
Notes:
1. Blue Cheese can be replaced by Feta Cheese.
2. Mayonnaise can be replaced by yogurt.
3. Hazelnuts can be replaced by crushed almonds
4. You may use any kind of apples: 1 large, 2 medium or 3 small ones.
5. Endives are replaced by saltine crackers.
1 large apple
3 oz. blue cheese
1/4 finely chopped celery
3 tbsp. mayonnaise
1 tbsp fresh lemon juice
Kosher Salt
1 box of saltine crackers
1/2 cup hazelnuts toasted and coarsely chopped
Directions:
1. In a medium bowl, combine apple, celery, lemon juice.
2. Add mayonnaise and blue cheese. Stir gently to combine. season with salt to taste
3. sprinkle with the hazelnuts
4. To assemble, mound small scoops of onto pieces of crackers.
Notes:
1. Blue Cheese can be replaced by Feta Cheese.
2. Mayonnaise can be replaced by yogurt.
3. Hazelnuts can be replaced by crushed almonds
4. You may use any kind of apples: 1 large, 2 medium or 3 small ones.
5. Endives are replaced by saltine crackers.
3: Egg Salad with Smoked Salmon
Ingredients:
6 Large Eggs
6 oz. cold-smoked salmon, cut into small dice (1 scant cup)
6 Tbsp. extra-virgin olive oil
1/2 small red onion, cut into small dice (about 2/3 cup)
1 tbsp fresh lemon juice
1 tsp. finely grated lemon zest
Kosher salt and freshly ground black pepper
Directions:
1. Put the eggs in a medium saucepan with enough water to cover, cover the pan and bring the water to boil over medium-high heat. As soon as the water boils, remove the pan from the heat and let stand, covered, until the eggs are hard-cooked, 10 mins. Put the eggs in ice water to cool.
2. Peel the eggs, chop finely and put them in medium bowl. Add the Salmon oil, onion lemon juice and lemon zest. Season with salt and petter to tast. Toss gently but well and serve with pita chips.
6 Large Eggs
6 oz. cold-smoked salmon, cut into small dice (1 scant cup)
6 Tbsp. extra-virgin olive oil
1/2 small red onion, cut into small dice (about 2/3 cup)
1 tbsp fresh lemon juice
1 tsp. finely grated lemon zest
Kosher salt and freshly ground black pepper
Directions:
1. Put the eggs in a medium saucepan with enough water to cover, cover the pan and bring the water to boil over medium-high heat. As soon as the water boils, remove the pan from the heat and let stand, covered, until the eggs are hard-cooked, 10 mins. Put the eggs in ice water to cool.
2. Peel the eggs, chop finely and put them in medium bowl. Add the Salmon oil, onion lemon juice and lemon zest. Season with salt and petter to tast. Toss gently but well and serve with pita chips.
2: Blueberry Muffins
Ingredients
■1 1/2 cups all-purpose flour
■3/4 cup white sugar
■1/2 teaspoon salt
■2 teaspoons baking powder
■1/3 cup vegetable oil
■1 egg
■1/3 cup milk
■1 cup fresh blueberries
■1/2 cup white sugar
■1/3 cup all-purpose flour
■1/4 cup butter, cubed
■1 1/2 teaspoons ground cinnamon
Directions
1.Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
2.Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
3.To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
4.Bake for 20 to 25 minutes in the preheated oven, or until done.
.
■1 1/2 cups all-purpose flour
■3/4 cup white sugar
■1/2 teaspoon salt
■2 teaspoons baking powder
■1/3 cup vegetable oil
■1 egg
■1/3 cup milk
■1 cup fresh blueberries
■1/2 cup white sugar
■1/3 cup all-purpose flour
■1/4 cup butter, cubed
■1 1/2 teaspoons ground cinnamon
Directions
1.Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
2.Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
3.To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
4.Bake for 20 to 25 minutes in the preheated oven, or until done.
.
1: Sushi Bake
1 cup raw Japanese rice (Calrose)
1/2 cup mayonnaise
1 lb. frozen, raw baby shrimp (chopped)
1 container of Furikake seasoning
10 pkgs of Japanese Nori seaweed
one 9X13″ pan or glass baking dish
Directions:
1. Cook rice.
2. Preheat oven to 375 degrees. Boil raw baby shrimp for a few minutes, until the shrimp color turns pink.
3. Turn off the heat and remove cooked shrimp from water with a slotted spoon, leaving the hot water in the pot.
4. Chop baby shrimp into small pieces.
5. Combine, baby shrimp, mayonnaise together in a bowl and mix well.
6. Spread cooked rice onto 9X13″ pan.
7. Spread shrimp, mayonnaise mixture over the cooked rice.
8. sprinkle Furikake over the dish.
9. Bake at 375 degrees (about 15 to 20 minutes).
Serve with Korean style nori or Japanese nori (sushi seaweed). Cut seaweed sheets in four. Add a spoonful of baked sushi on each seaweed, fold it into a roll and enjoy.
1/2 cup mayonnaise
1 lb. frozen, raw baby shrimp (chopped)
1 container of Furikake seasoning
10 pkgs of Japanese Nori seaweed
one 9X13″ pan or glass baking dish
Directions:
1. Cook rice.
2. Preheat oven to 375 degrees. Boil raw baby shrimp for a few minutes, until the shrimp color turns pink.
3. Turn off the heat and remove cooked shrimp from water with a slotted spoon, leaving the hot water in the pot.
4. Chop baby shrimp into small pieces.
5. Combine, baby shrimp, mayonnaise together in a bowl and mix well.
6. Spread cooked rice onto 9X13″ pan.
7. Spread shrimp, mayonnaise mixture over the cooked rice.
8. sprinkle Furikake over the dish.
9. Bake at 375 degrees (about 15 to 20 minutes).
Serve with Korean style nori or Japanese nori (sushi seaweed). Cut seaweed sheets in four. Add a spoonful of baked sushi on each seaweed, fold it into a roll and enjoy.
Sunday, March 06, 2011
What's eating Gilbert Grape?
I've seen this film years ago but I never forget it. It's a bit bizzare that it wasn't a fantastical story of triumph like Forrest Gump, yet its simplicity spoke to me.
This is a story about life and what we are dealt with. We can feel bad and blame others for our misfortumes, and we can also be hopeful and fix our own future. There is a reason why we are this way, and this movie encourages us to view our fellow human beings with more empathy, desire to understand and compassion because that is waht everyone needs.
This is a story about life and what we are dealt with. We can feel bad and blame others for our misfortumes, and we can also be hopeful and fix our own future. There is a reason why we are this way, and this movie encourages us to view our fellow human beings with more empathy, desire to understand and compassion because that is waht everyone needs.
Saturday, January 29, 2011
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