Monday, December 10, 2007. Common preparation techniques in Szechuan cuisine include stir frying, steaming and braising, but a complete list would include more than 20 distinct techniques. Beef is somewhat more common in Szechuan cuisine than it is in other Chinese cuisines, perhaps due to the widespread use of oxen in the region. Stir-fried beef is often cooked until chewy, while steamed beef is sometimes coated with rice flour to produce a very rich gravy.

Sunday, February 16, 2014. Camping is such a blast! Out camping again, we adopted 2 more kids. The little girl 9 years of age was a fantastic babysitter and grabbed Trent off of the metal gate since he was headed into a pen full of sheep and a llama. The little boy was 12 and he played so well with Taylor it was perfect! Taylor taught them how to play Farkle and I got to chat with the parentals. They were great fun! This morning Taylor stuck his head out of his tiny head window and yelled hello.

Tuesday, November 2, 2010. It would be so much easier to NOT write! The thought that just drifted through my head though, is that maybe it will get my creative juices flowing so I can write the four papers I have due this week.

Monday, December 10, 2007. Zhejiang cuisine and its styles. Zhejiang cuisine is one of the Eight Culinary Traditions of China. It is derived from the native cooking styles of the Zhejiang region in China. Specializing in poultry and freshwater fish,. Also enjoyed the greatest sources and taste of seafood as well as poultry and livestock,. Specializing in seafood, with emphasis on freshness and salty taste.