FAR FROM PERFECT

Thursday, January 27, 2011

QUOTE ME

“our life is composed greatly from dreams, from the unconscious, and they must be brought into connection with action. they must be woven together.”

- anais nin

Wednesday, January 26, 2011

WEEKEND GUIDE WEDNESDAY

FRIDAY
Chinese New Year Celebration
Nelson Atkins Museum
Cinese Theatre Works, Chinese Yo-Yo, Traditional Music
1/28/2011 4:00 PM until
1/28/2011 9:00 PM

The 2011 Jagermeister Music Tour

with Buckcherry, HELLYEAH, All That Remains, and The Damned Things

7:00 pm

SATURDAY
Chinese New Year Celebration
Nelson Atkins Museum
Children’s Dance Performance from Noon–1:30 p.m.

American Jazz Museum
The Evolution of Jazz
Open 9am-6pm Tue.-Sat., noon-6pm Sun.

Independence Events Center
Missouri Mavericks vs. Tulsa Oilers
7:05 pm

SUNDAY
Coterie Theatre
Bridge to Terabithia
Admission: $15 adults, $10 children, students, seniors; $9 Season Ticket Holders; $10 for youth under 18, full-time students, and seniors age 60 and older
Region: Crown Center Area
Address: Coterie Theatre, Crown Center Shops, Level 1, 2450 Grand Blvd., Ste. 144, Kansas City, MO 64108
Phone: 816-474-6552

CRAFT-SPIRATION - BRANCH WEAVING

Materials:

Beautiful, colourful yarn

A branch shaped in a V shape

Wool sewing needle

Scissors

Get full instructions at Natural Suburbia.

NEW RECIPE A WEEK

YUM! Cold day & warm soup.....that you don't have to order & go pick up.

Egg Drop Soup

3 eggs
4 cups chicken stock
1 tablespoon cornstarch
½ teaspoon grated fresh ginger
1 tablespoon soy sauce
3 scallions, ends trimmed, chopped
¼ teaspoon ground black pepper
¾ cup shiitake mushrooms, stems discarded, thinly sliced

Crack eggs into medium-sized bowl and whisk lightly. Rinse off whisk. Pour ½ cup of stock into another medium-sized bowl and add cornstarch. Whisk until cornstarch is dissolved.

Pour remaining stock into medium-sized saucepan along with ginger, soy sauce, scallions, mushrooms, and black pepper. Turn heat to high and bring to boil. Slowly drizzle in cornstarch mixture, whisking constantly. Reduce heat to medium-low and bring soup to simmer.

Slowly drizzle in eggs, stirring lazily with a fork. Egg should immediately turn into ribbons. Once added, turn off the heat. Season to taste with salt and pepper.

SOURCE: Serious Eats