simple

The world has become so complicated.  Everyone has to know the latest news about everything:  who's sleeping around with whom, who's got a problem, what's the latest fad, and how quickly can all this information be acquired?


People are so busy getting their noses in everyone else's business, they don't have time for their own.  In reality, if you stopped to think about it, does it really matter what religion other people are?  As long as you are free to worship however and whomever you please, and you  aren't hurting anyone or anything, does it really matter to anyone else? Same goes for peoples' sex lives.


If everyone started paying attention to their own kids and families instead of what's going on on "Modern Family," or "Supernanny," maybe kids would be more prone to behaving, listening, being engaged as a citizen of the human race.  People care more about sports than they do their own families.


Why is it people don't think twice about spending money on cable, junk food, cell phones, etc., but balk at saving for their children's education or feeding themselves and their families a healthy, well-rounded diet?


Why does this country spend so much money trying to fix the problems of those in foreign lands when there are so many problems domestically?  It's the same problem on a smaller scale individually---people are so interested in what's going on elsewhere, things they couldn't possibly have any impact on in 'real life.'  How much of people's time and energy is wasted wondering about the problems and issues of  "Dancing with the Stars," or "The Bacherlorette?"  When they could be focusing on their kid's math homework or art project, how to save for their retirement, or a myriad of other, real-life, issues.


Things need to scale down.   People need to turn their attentions inward.  Let others live.  Stop being so invested in things that don't matter, in the big picture. Simplicity needs to make a comeback.

Yummy Steak Soup

2 ribs celery, peeled, chopped
1 medium shallot, chopped
6 baby carrots (or 1 regular), chopped
small handful cherry tomatoes, halved
2 cloves garlic, peeled and smashed
1 T canola or olive oil
1 T butter
pinch salt
---Heat oil over medium heat in medium dutch oven or large saucepan until hot, but not smoking.  Add the butter and melt (don't let it brown).  Add celery, shallots  and carrots, and saute about 5 minutes, stirring.  Add tomatoes, garlic and salt, continuing to stir and cook for 5 minutes until tomatoes are soft.  Remove from pan into bowl to cool.

1 T butter
1 leftover filet wrapped in bacon, blackened (about 8 oz.; any type of steak can be substituted), chopped into fairly small pieces (1/2 in.)
---In the same pan,  melt butter and add steak, stirring over med-high heat to brown.  Remove from pan; set aside for now.  Wipe out pan.

1/4 c red wine
1/4 c beef broth (from 32 oz carton)
---Place cooked vegetables in blender, add wine and broth.  Puree until smooth.

2 T canola or olive oil
1/4 c all- purpose flour

remainder of 32 oz carton beef broth
1 T dried oregano (preferably mexican)
1 tsp black pepper
1 T fresh thyme
2 small purple fingerling potato, very small dice (about 1/4-1/2 inches)
2/3 c mini whole wheat shells
squeeze lime juice 
2 tsp. canned diced green chiles
---In wiped pan, heat oil over med-high heat until shimmering.  Add flour and stir with whisk briskly for 5 minutes or so until roux browns.  Add broth, continuing to whisk.  Add oregano, pepper and thyme.  Add pureed vegetables and beef.  Stir well.  Heat to a boil, then reduce heat to simmer.  Cover and let simmer for 20 minutes.  Add potato.  Continue to simmer 10 minutes, then add shells, lime juice and green chiles.  Stir and cook 10-15 minutes.  Adjust seasonings, if necessary.

pan fried pork gyoza

1 lb ground pork
1 T sesame oil
2 egg whites
2 T low sodium soy sauce
1 inch ginger, grated (hint: store ginger root in freezer in ziploc bag to use as needed--it grates wonderfully with a microplane this way)
freshly ground pepper
2 T each finely minced scallion, garlic, and basil
optional: 1 T red chile flakes or shichimi powder
--Place all ingredients in a large bowl and incorporate thoroughly

1 package gyoza or wonton wrappers
small bowl water for wetting fingers
--Line a large rimmed baking sheet with waxed paper.  Hold 1 wrapper in one hand.  Using a small spoon (teaspoon), scoop a small portion of the pork mixture into the center of the wrapper.  Wet the edges of the wrapper with water using fingertip.  If using gyoza wrappers (round), fold the wrapper like a taco but don't seal yet.  Make pleats along the edge decoratively, pressing to seal.  This takes a little practice, but makes for an attractive dish.  If using wonton wrappers (square), wet the edges and fold into a triangle.  Place gyoza on waxed paper to rest while completing the other dumplings.  If sidetracked for a long time, cover them with a damp tea towel. (Be sure not to fill the dumplings too full or it will be very hard to get a good seal and the filling may leak out.)

canola and/or sesame oil
water/dry sherry
--Preheat oven to 325F.  Place rack in large rimmed baking sheet.  In large (12") nonstick saute pan heat about 1-2 t oil over med-high heat until shimmering.  Add some of the gyoza, but do not crowd (10-12).  Press down gently to make a flat bottom.  Don't move them around for at least 3 minutes.  The bottoms should start to brown and crisp.  Add 3 T water or combination sherry/water and cover pan with foil to allow gyoza to steam.  Cook approx. 7 minutes to cook thoroughly.  Transfer gyoza to baking sheet and place this in oven to keep warm.  Add a little more oil and continue to cook all the gyoza.  If you want some really crispy fried dumplings, add more oil (be careful of splattering!) and fry both sides.  Add less water to steam to keep them crispy.

1/2 c low sodium soy sauce
1/4 c rice wine vinegar
1-2 T mirin or dry sherry (to taste)
1 t sugar

--Mix all together in bowl for dipping sauce.  Add sliced green onions, if desired.  Serve with hot rice.