'Never let your husband have cause to complain that you are more agreeable abroad than at home; nor permit him to see in you an object of admiration as respects your dress and manners, when in company, while you are negligent of both in the domestic circle. Many an unhappy marriage has been occasioned by neglect in these particulars. Nothing can be more senseless than the conduct of a young woman, who seeks to be admired in general society for her politeness and engaging manners, or skill in music, when, at the same time, she makes no effort to render her home attractive; and yet that home whether a palace or a cottage, is the very centre of her being ~ the nucleus around which her affections should resolve, and beyond which she has comparatively small concern. - Manners Culture and Dress (1891)

16.10.26 1624 [PST] Home Articles    EAC & MP3s    UberNet    Recipes    Life of Myden    Ramblings    Technology Best MP3 Guide Gallery Good Movies Links Contact -- --    Home >> Articles >> Recipes Sweet and Sour Cauliflower Start to finish: 30 minutes Servings: 4 This flavor-packed stir-fry utilizes a sear-and-steam technique to yield tender-crisp, caramelized cauliflower florets. They’re coated in a salty-sweet mixture of tangy rice vinegar, umami-rich hoisin sauce, and fresh ginger, garlic, and chili for bright, zesty flavor throughout. Serve as a side dish or as a vegetarian main with steamed rice. Ingredients 1/4 cup neutral oil 1 head cauliflower (about 2 1/2 pounds), trimmed, cored, and cut into 1-inch florets Kosher salt 2 medium garlic cloves, minced 1 tablespoon minced fresh ginger 1 Fresno or jalapeño chili, stemmed, seeded, and thinly sliced 1/4 cup unseasoned rice vinegar 1/4 cup hoisin sauce Optional garnish: thinly sliced scallions, chopped roasted peanuts, toasted sesame seeds, or a combination Instructions In a 12-inch skillet over medium-high heat, heat the oil until barely smoking. Add the cauliflower and stir, then distribute evenly. Cook without stirring until beginning to brown on the bottom, 3 to 5 minutes. Stir, add 1/4 cup water and 1/4 teaspoon salt, then immediately cover. Cook until just tender and the liquid has evaporated, about 3 minutes, stirring once about halfway through. Add the garlic, ginger, and chili; cook uncovered, stirring occasionally, until fragrant, about 2 minutes. Increase to medium-high, then add the vinegar, hoisin, and 1/4 teaspoon salt. Cook, stirring occasionally, until the sauce thickens and clings to the cauliflower, 1 to 2 minutes. Garnish if desired with thinly sliced scallions, chopped roasted peanuts, toasted sesame seeds, or a combination.    --