Feelings: Sick. :(
Mood: Watever
Who out there thinks the flu shot makes you vulnerable to the flu? Or the flu shot makes you get sick easier? For the past, I don't remember how many years, I did not get a flu shot and this year I got one back in late September or early October. For the past 6-7 years I have not gotten sick. I almost got sick a couple times, sneezed a bunch, running nose a bit, aching body, and feeling tired but haven't gotten sick sick. Today, I already am sick or on the verge of getting sick. So, if I do get sick I'll have to rethink about getting the flu shot next year. Although, the temperature last night did suddenly changed quickly and I didn't have the proper blankee so that might have caused whatever I am feeling right now(aching body, tired, semi stuffy/runny nose).
Every time I felt I was about to get sick I tried to stuff myself, preparing for the worst. I guess you can call it pre-emptive strike. Well probably not, but it's almost like that. I am preparing energy in advance so my body will have enough fuel to fight since when I am actually sick I can't eat much. Plus I make enough food that will last for at least 2 or 3 days.
This is what I made preparing for the worst this time:
It's basically rice soup with pork. I guess it's called congee.
I'll call this dish: Porkee Congee
Recipes:
Ground pork
Rice
Garlic, salt, pepper, sugar, mushroom powder.
I used 2 cups of rice and 2 lbs of ground pork. That's A LOT! It'll feed about 10 people. Do some basic arithmetic from that and used as much as you want.
Directions:
Put rice into a big pot, rinse, and put it on the stove with a lot of water. Rice will expand a lot when you're making congee so put about 5-6 cups of water for 1 cup of rice. Don't go over board with the water, you can always add more water later.
Combine the ground pork, garlic, salt, pepper, sugar, and mushroom powder.
Use whatever you want, I use my right hand, and mix it up real good.
By the time you finished with mixing the ground pork the rice should already expanded enough for you to add the pork. You shouldn't let the rice expand too much since you will let it sick for about another 10 minutes later after you add the pork.
Now the tricky part, getting the pork into the rice congee. I use my hand to squeeze a handful of the pork and "sprinkle" it over the top of the pot. The point is you don't want BIG lumps of pork, or at least I don't want that. After adding the pork, let it sit until it cooks and then you'll need to flavor the whole pot with salt, pepper, sugar, and mushroom powder.
The final product!!
Quick and easy, should be done in less than 30 minutes.
Oh, using two cups of rice and 2 lbs of pork was a little overboard for my pot. I had to take some out to a smaller pot. I am ready for my flu or whatever it is. I also pre-make this, and its several other versions, often for breakfast. It's quick and easy breakfast in the morning. Pop a cup of it in the microwave before you do your morning "beauty" routine and snort it right before you leave the house...3 minutes breakfast...max.
******Tips******
You'll need to skim and throw away the milky stuff at the top of the rice congee when it's cooking. After you add the pork, this will get worse and you'll need to do it more often.*************
P.S. I think I won't ever be putting the amount of salt, pepper, sugar, and mushroom powder in my recipes nor directions. Everyone's taste is different so put as much as you like. I probably won't put the amount of garlic or onions either. I am not too fond of those things so I don't use a lot. It's also a preference so go wild if you like.
No comments:
Post a Comment