Angkor Thom

DSC_4023, originally uploaded by Rebecca-VT.

Goddesses at Angkor Wat

DSC_3971, originally uploaded by Rebecca-VT.

Bayon Temple

DSC_4131, originally uploaded by Rebecca-VT.

, originally uploaded by Rebecca-VT.

, originally uploaded by Rebecca-VT.

Phnom Penh

, originally uploaded by Rebecca-VT.

Caroline and the Snake

, originally uploaded by Rebecca-VT.

Monks in Cambodia

, originally uploaded by Rebecca-VT.

Caroline at Angkor Wat

, originally uploaded by Rebecca-VT.

Bayon Temple

, originally uploaded by Rebecca-VT.

Bayon Temple... My favorite place!

, originally uploaded by Rebecca-VT.

Angkor Wat at Sunrise

, originally uploaded by Rebecca-VT.

It was raining at sunrise. Terrible weather for photos, but a fun experience!

Ta Prohm

, originally uploaded by Rebecca-VT.

Ta Prohm

, originally uploaded by Rebecca-VT.

Something Ornate in Bangkok

, originally uploaded by Rebecca-VT.

I didn't "see" much of Bangkok. It was so crowded, I was more focused on not losing anyone in my group.

More Monks in Thailand

, originally uploaded by Rebecca-VT.

A Young Monk in Cambodia

, originally uploaded by Rebecca-VT.

Offering New Robes to the Monks

, originally uploaded by Rebecca-VT.

Hindu Temple. Kuantan, Malaysia

, originally uploaded by Rebecca-VT.

Borobudur, Java

, originally uploaded by Rebecca-VT.

Komodo Island

, originally uploaded by Rebecca-VT.

Komodo Dragons

, originally uploaded by Rebecca-VT.

Bali

, originally uploaded by Rebecca-VT.

Balinese Barong Dance

, originally uploaded by Rebecca-VT.

Singapore

, originally uploaded by Rebecca-VT.

Little India, Singapore

Little India in Singapore was an oddly sanitized, yet authentic, version of New Delhi with lots of gold shops. I spent a morning getting lost on the narrow streets.

Other highlights in Singapore were the Asian Civilisations Museum and the Singapore Botanic Gardens.

.0007 Acre Farm

After paying $5 for a single tomato at the farmers' market last summer, Jon and I were inspired to create our own vegetable garden. We have a small plot of land (1/3 acre), so I read up on Square Foot Gardening which is supposed to be a great way of harvesting a lot of vegetables in a really small space.

Since we are brand new to this, we are starting small. We built two 4x4' raised beds on our southeast lawn and filled them with a homemade blend of compost, peat moss and cow manure.

The bed on the left, if all goes according to plan, will grow Sugar Snap Peas, Cucumbers, Watermelons, Bush Beans, Lettuce, Radishes and Carrots. The bed on the right will have heirloom tomatoes, peppers, onions, leeks, swiss chard and bunching onions.

Spicy Rhubarb and Pork Stir Fry

We've had an abundance of rhubarb in our weekly CSA shares. We've done the usual dipping it in sugar and eating it raw, plus I made a giant batch of strawberry-rhubarb crisp and some rhubarb raspberry muffins.

This week I wanted to try something savory, and since I also got more bok choy, I immediately thought of a stir-fry. I broke out my copy of The Flavor Bible and found that pork would be a suitable meat. Duck, mild fish and game meats were also on the list. I sliced up some boneless pork chops, but I suspect something like a tenderloin would work better.



Spicy Rhubarb and Pork Stir Fry

2c Rhubarb, peeled and cut into pieces
1/3c Sugar
1-2tsp chili oil
2tbs vegetable oil
1tbs Fresh grated ginger
1tbs chopped garlic
1lb pork, cut in thin strips
3/4c Bok choy, thinly sliced
3/4c Red or orange bell pepper, thinly sliced
3/4c Red onions, thinly sliced
1tbs Rice wine vinegar
1tbs Soy sauce
1/4tsp red pepper flakes
Salt & Black Pepper
1/4c Green onions (garnish)


1) In a small saucepan, heat the rhubarb and sugar until sugar is melted and rhubarb is just tender (4-5 minutes)

2) In a separate, large frying pan, heat chili and vegetable oils and add pork in a single layer. Fry for 4-5 minutes and flip over.

3) Add ginger and garlic, and fry for a minute or two to infuse the flavor into the oil.

4) Mix in vinegar, soy sauce, red pepper flakes and salt and pepper.

5) Add bok choy, peppers and onions. Reduce heat, cover and cook until vegetables are tender.

6) Stir in rhubarb.

7) Serve over rice!

Curry Cashew Potato Salad

Curry Cashew Potato Salad



2c Potatoes, cut in 1/2" cubes
1/2c Greek yogurt
1tbs Mayonnaise
1/4c Green onions, chopped
2tbs Finely chopped shallots
2tbs Chopped cilantro
2tsp Turmeric
1tsp Paprika
2tsp Curry powder
1/4tsp Cayenne prpper
1/4c Chopped cashews
juice from one lime
Salt and pepper to taste
1tbs Cumin Seeds


1. Boil potatoes until tender- approximately 10 minutes. Drain and cool.

2. In a bowl, mix together yogurt, mayo, green onions, shallots, cilantro, turmeric, paprika, curry, cayenne lime juice, cashews, salt and pepper.

3. Heat a small, non-stick pan over a high heat. Add cumin seeds and toast for a minute or two until fragrance is released. Add to yogurt mix.

4. Gently fold potatoes into dressing until pieces are well coated. Prepare at least 1 hour before serving.

Great with Tandoori BBQ chicken:

Strawberry Rhubarb Crisp w/ Ginger & Cardamom

My take on a classic recipe.



Topping

2/3c Rolled oats
2/3c Flour
2/3c Brown sugar
1/4tsp Cardamom
1/4tsp Ground ginger
1/2tsp Salt
1 Stick of butter, well chilled and cut into 1/2" pieces

Fruit

4c Rhubarb, cut into 1/2" pieces
2c Strawberries, cut into 1/2" pieces
3/4c Sugar
2tbs Flour
1/3c Lemon juice
1/4tsp Orange essential oil (optional)
1/4tsp Fresh grated ginger

1. Preheat oven to 375 degrees.

2. In a medium sized mixing bowl mix together rhubarb, strawberries, sugar, flour, lemon juice, and orange oil. Spread in 9x9" casserole dish.

3. Wash out bowl, and add rolled oats.

4. In a food processor add brown sugar and flour. Slowly blend in butter until coarse and crumbly. Add to rolled oats and toss together until well mixed.

5. Cover fruit with topping, and bake for 45 minutes or until brown and bubbling.