Through almost seven years of blogging I realize, with a
start, that I haven’t really changed all that much. Well, I have grown somewhat I’d like to
think. I believe I can safely say that
my photography skills have improved to some extent – although, truth be told, I
suspect that is largely due to my camera upgrade than from any amazing talent
on my part. I have also, finally,
managed to smarten up the look here – although that is, by and large, due to the
talents my lovely blog designer. So
yes, there have been changes….but the basic essence of it, its soul (if you
will allow me a little cheesiness here), remains the same.
start, that I haven’t really changed all that much. Well, I have grown somewhat I’d like to
think. I believe I can safely say that
my photography skills have improved to some extent – although, truth be told, I
suspect that is largely due to my camera upgrade than from any amazing talent
on my part. I have also, finally,
managed to smarten up the look here – although that is, by and large, due to the
talents my lovely blog designer. So
yes, there have been changes….but the basic essence of it, its soul (if you
will allow me a little cheesiness here), remains the same.
And really, I’m glad for it. For me, this blog has always been, from that
first hopeful post in 2005 until now (a husband, a baby, and two moves later),
an extension of my person, and as such, has always been immensely
personal. My food, my thoughts, my
culinary journey. Simple, overly and
overtly simple at times…but, without doubt or discussion, all mine.
first hopeful post in 2005 until now (a husband, a baby, and two moves later),
an extension of my person, and as such, has always been immensely
personal. My food, my thoughts, my
culinary journey. Simple, overly and
overtly simple at times…but, without doubt or discussion, all mine.
So, you could say, I am not the most savvy when it comes
to what is actually going on “out there” in the heady world of blogging. While others launch themselves wholeheartedly
into a flurry of new and exciting ways to reach and interact with more readers,
I’ve been right here clacking away at my keyboard, on my third latte, happily
tucking into a Canadian ham/brie/wilted wild arugula/chipotle fried egg tartine. I am blithering dolt at parties
when people ask me about product reviews and sponsors and “how to engage
readers” or “tap into more bloggers”. I
can tell you how to make really good scrambled eggs though! Search Engine Optimization? No clue. Pork Belly Caramelization? That I can do!
to what is actually going on “out there” in the heady world of blogging. While others launch themselves wholeheartedly
into a flurry of new and exciting ways to reach and interact with more readers,
I’ve been right here clacking away at my keyboard, on my third latte, happily
tucking into a Canadian ham/brie/wilted wild arugula/chipotle fried egg tartine. I am blithering dolt at parties
when people ask me about product reviews and sponsors and “how to engage
readers” or “tap into more bloggers”. I
can tell you how to make really good scrambled eggs though! Search Engine Optimization? No clue. Pork Belly Caramelization? That I can do!
Be all that as it may, I just wanted to say, I DO love
you dear readers! Oh so very much
actually. Have I been a bad, bad blogger
for not optimizing my reaching out to you?
If I have, I am sorry. To make it
up to you I have decided to have a giveaway!
Your comments and emails are a big part of the inspiration that goes
into making this little space such a haven for me. Let me show my gratitude with…mushrooms 🙂
you dear readers! Oh so very much
actually. Have I been a bad, bad blogger
for not optimizing my reaching out to you?
If I have, I am sorry. To make it
up to you I have decided to have a giveaway!
Your comments and emails are a big part of the inspiration that goes
into making this little space such a haven for me. Let me show my gratitude with…mushrooms 🙂
Mushrooms with Chinese Goose Liver Sausage
- Canola oil (or any other mild flavored oil)
- 2 pieces Chinese goose liver sausage (about 70 grams
total), sliced on the diagonal - 100 grams shitake mushrooms, stems trimmed and caps
sliced - 100 grams oyster mushrooms, whole or cut in two if very
large - 1 teaspoons soy sauce
- 1 teaspoon oyster sauce
- 1 teaspoon mirin
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- Some water, if needed
– Place the soy sauce, oyster sauce, mirin, sesame oil, and
sugar in a small bowl and mix well. Set
aside.
sugar in a small bowl and mix well. Set
aside.
– Heat and wok or skillet on medium high heat. When hot add a swirl of canola oil. When the oil is hot add the sausage and sauté
for a few minutes until sausage softens a bit and edges are slightly toasted. Remove from pan a set aside.
for a few minutes until sausage softens a bit and edges are slightly toasted. Remove from pan a set aside.
– Add mushrooms to the pan and toss. Add part of the sauce mixture, toss until all
the mushrooms are coated, and cover. Let
this cook for a couple more minutes, stirring occasionally, until mushrooms
have softened.
the mushrooms are coated, and cover. Let
this cook for a couple more minutes, stirring occasionally, until mushrooms
have softened.
– Add sausage back to the pan along with the rest of the
sauce mixture, stir, and cook just until the mushrooms have fully softened. If it gets too dry add a bit of water.
sauce mixture, stir, and cook just until the mushrooms have fully softened. If it gets too dry add a bit of water.
I stingily used the last of my Chinese goose liver
sausage for this and I can say, with all confidence, that it was well worth
it. Have this with heaps, and I do mean
heaps, of steaming white rice and you will be in Chinese goose liver sausage
nirvana. Which is, in my book, a very
good place to be.
sausage for this and I can say, with all confidence, that it was well worth
it. Have this with heaps, and I do mean
heaps, of steaming white rice and you will be in Chinese goose liver sausage
nirvana. Which is, in my book, a very
good place to be.
So, without further ado…what I am giving away, to one
lucky reader, is a pack of dried oyster mushrooms from the Ministry of Mushrooms! I have mentioned them before
here and I have been an avid customer since I first came upon them. I love mushrooms, and I love local purveyors
who are passionate about what they stand behind. So I have decided to share that love with you.
lucky reader, is a pack of dried oyster mushrooms from the Ministry of Mushrooms! I have mentioned them before
here and I have been an avid customer since I first came upon them. I love mushrooms, and I love local purveyors
who are passionate about what they stand behind. So I have decided to share that love with you.
I will need to limit this giveaway to readers within the Philippines
– sadly, I can’t guarantee that posting some mushrooms overseas will go off without a
hitch. For all of you over here, all you
have to do is leave a comment, that’s it!
Before my next blog post (which should be a week from now) I will put
all your names in a hat, and pick one, and ta-da, the mushrooms are yours! I will announce the winner in my next blog
post.
– sadly, I can’t guarantee that posting some mushrooms overseas will go off without a
hitch. For all of you over here, all you
have to do is leave a comment, that’s it!
Before my next blog post (which should be a week from now) I will put
all your names in a hat, and pick one, and ta-da, the mushrooms are yours! I will announce the winner in my next blog
post.
If lots of you think that this is fun then we will definitely
do it again. I have a bunch of ideas
already brewing in my head and I can’t wait to share, literally, the things I
love with you! Happy weekend friends!
do it again. I have a bunch of ideas
already brewing in my head and I can’t wait to share, literally, the things I
love with you! Happy weekend friends!
Wow, I'd love to try that sausage! A fabulous dish.
Cheers,
Rosa
ooohhhh mushrooms my fave! is this any different from the normal chinese sausage?
looks yum as always 🙂
Congrats! That's huge… so many years of dedication. Your food sounds lovely. I don't have idea how I came across your blog but I love it.
I get inspiration from your lovely photos. Thank you, thank you. 🙂
You're in the Philippines? Wow! I honestly thought you're a Filipino living in the States. Hahaha!
BTW, don't worry that you don't know about SEO or sponsorships and whatnot. I've long believed that if you have a great product (in this case, your blog) promoting it is not really very necessary. Word travels fast, especially online. So many years of blogging! I wish I had a niche blog like yours. My interests are too scattered to limit what I write about to one topic. Haha!
*arms raised* pick me! lol i've never cooked with fresh mushrooms before, would love to win your giveaway =)but i still love your blog joey, even without the giveaway
Yay! i always look forward to your posts and photos that came with it. I am also a follower of your Instagram. heehee
I love your blog i find it very entertaining and i love mushrooms as well! sauté and season lightly with fresh cracked peppers and salt, drizzled with a bit of olive oil. Yum! I usually pair this with blanched asparagus and side salad for an excellent but still filling dinner.
Wish you still had some goose liver sausage. But mushrooms will be very welcome! Congrats on the staying the course on your blog. Six years is a long time!
I think it's a great idea, sharing the love for your readers by sharing mushrooms hehe. 🙂
PS That dish looks really yummy!
http://mrspcuyugan.blogspot.com
Pick me Pick me!
Goose liver sausage sounds interesting. But mushrooms are always happy food 🙂
I love mushrooms, whethere as main ingredient or as an addition to a dish.
I love mushrooms! Not too crazy about the goose liver though. Looks delicious still…
I'd love to have that packet of mushroom.
Congratulations Jo!
Hi Rosa! One of my favorite Chinese sausages!
Hi Mari! Yes, it uses goose liver so it has quite a distinct taste…very yummy!
Hi Dolce Fooda! Thank you for your visit! 🙂 Glad you enjoyed your stay 🙂
Hi Carina! Thank you for your kind words…glad you are able to find inspiration here!
Hi Camz! Yes, I live in our sunny islands! 🙂 As for having a “niche”, I thank you for giving me sophisticated way to describe my being “matakaw”!!
Hi Cathy! Thanks loads! 🙂 Mushrooms are wonderful to cook with and to eat!
Hi IX-XVIII-MMIII! Thanks for following! 🙂
Hi Sweet Tooth! Glad you enjoy my ramblings! 😉 Simple sautéed mushrooms are truly excellent!
Hi Marivic! I wish I did too! Six years…it *is* long isn’t it? But always fun! I love my little space here 🙂
Hi Mrs P Cuyugan! Thanks for popping in! 🙂
Hi Sanju! Fingers crossed 🙂
Hi Shalum! The goose liver sausage is really delicious…I wish it was more available here! But, yes, mushrooms are indeed a happy food! 🙂 🙂
Hi Nina! Me too…I’ll take them in any form or preparation! 🙂
Hi Berto and Kwala! Yay! Maybe you will be the lucky winners! 🙂
Hi Catherine! Thank you! 🙂
I love mushrooms! They are a natural MSG to dishes and absorb the tastes really well.
I can almost imagine how good that combination tastes: the meaty yet light mushrooms contrasting with the richness of the sausage! Sheer gorgeousness, if you ask me. 😀
yummy!! hoping to win! i love love love mushrooms!!
Seven years… Wow, that's a pretty impressive time to maintain a blog. I'm getting close to my 4th anniversary and would never have thought I would last that long!
Hi Ceemee! Yes, they do give natural umami! 🙂
Hi Midge! I love this combination and yes, the mushrooms and sausage go so well together!
Hi Lynn! Fingers crossed! 🙂
Hi Simone! How time flies! It is a long time but I have loved every moment 🙂
Joey – it's all in the writing. You always have great stories and you tell them with grace, joy and generosity. I think most of us would rather read a well-crafted post/story from the heart every so often than a host of random postings. This is what makes your blog entries worth waiting for – and I've pretty much always felt gifted after reading them. Just keep doing what you're doing 🙂
Hi Ling! Thank you for such a sweet message! This makes my day! 🙂 And it is wonderful readers like you that really make a big part of my inspiration to blog 🙂