Condor (Hero) Trilogy

  1. the best love love -The Legend of the Condor Heroes (射鵰英雄傳), published in 1957. this is Eps 30

2. meh – The Return of the Condor Heroes (神鵰俠侶), published in 1959.

3. like it – The Heaven Sword and Dragon Saber (倚天屠龍記), published in 1961.

The essence of 蓉儿/Rong Er/黄蓉/Huang Rong the “Clever Imp”   Barbara Yung翁美玲 in 1983 1st version,  not the 2008 one above.






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Happy Halloween!

Hehe, Have to borrow some memory. Hope it’d get better next year or from now on.

Usually I always get into some kind of fun decor or food for each holiday occasions. One year, I think it 3 years ago, I carved a few pumpkins. it’s not the usual one, like anything else, it’s the one and only Mabel style based on the shape and blemishes of each pumpkin. They are not the most artistic and fine cuts, nevertheless, they are very cute and pretty esp. when the lights are on.Some fun for me. Nothing this Year, unfortunately.


Still, there’s fall’s bounty in my “household”.    Autumn- Splendid, Delicious…    After giving away 20lb different kinds Roast Beef Round Tip and 40-50 packs of various snacks, I still have 20lb left and, 15lb over 100pc organic chicken drumsticks, cooked in 2 patches, 58pc each, browning 5 mins non browning 10 pressure cooked. For the beef, 4 pc of around 10 lb each, 1 cooked in 1 hour in electric pressure cooker and another to cool and dry for a 10lb round tip. 2 Pot Roasted with brine half way, and 1 dry roasted directly on rack a pan underneath the take the dripping.

My absolute pick is electric pressure cooking. Pretty much drop it and forget it. I don’t even manually release the pressure, just reduce the cook time a bit and let it slowly do the job itself like in 30 mins. That’s definitely my way of cooking. Affordable, easy hustle free as possible. The dry roast is defiantly to be avoided, by me. O–h—, the long hours like 12 hrs and constant smoking from the drying dripping pan and adding water to it. The smoke is driving me crazy, like I haven’t had enough of that on top of all kinds chemicals insecticides, house hold types and very nasty auto repair spray and solvents, from my evil neighbor who’s trying to poison me around the clock daily.

And don’t ever ask me to do Asian style cutting slicing thousands thin small pieces of meat from that 40lb mountain of meat. It’s major pain in the butt. Anyway, all done all set, all d—-e—l —i–c—i–ous and satisfying, I am happy. I am actually a bit meat overloaded, I go for the equally tasty pressure cooked celery stalks and dry shiitake mushroom, both soak up the yummy chick juice. yum yum yum. And, lastly, those whole bunch whole garlics, oh, so sweet and tasty soft and smooth like butter, are absolutely divine. 

what else delights my taste buds? Definitely my home made Chinese Sweet “Rice Wine” Jiuniang 酒酿 All you need is sweet rice, yeast (my friend sent whole bunch to me), and water. Some people add Osmanthus flowers. Obviously I don’t have that. But like anything else, Mabel doesn’t do Plain Jane, almost everything is uniquely made with what Mabel wants to eat and taste and what are available to achieve that. Some this patch of 2.5 Cub rice is made with 10minced dry Apricots, toned down by pinch of smashed Tian Qi Flower 田七花or三七花 1/8tsp finely chopped and smashed Ginseng root. All ingredient I craved. Ok, under the sun, next to my keep warm mode pressure cooker trying to keep it at 91F, 2-3 days later, voila, the sweet intoxicating wine particle permeate the house, esp. when I wanted hot one time and heated it in the microwave, ah, hit the spot. 2.5 C sweet rice, down my drain 3 times, haha. There’s no way I can consume that much of rice otherwise. God, it’s addictive, so sweet and hugging my guts and my soul, hahaha. 

Life could be tough, very tough, dying kind of tough being poison depending on the dose, but bits of little things and your inner strength and peace do prevail and make it better.

I am off track. Happy Halloween!

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Autumn- Splendid, Delicious…

Autumn cicadas
Singing: Liu WenZheng 刘文正
Lyrics: Li Ziheng 詞曲:李子恆

Listen my puffing and chilling the spring water
See my rushing the green leaves into yellow ones,
Who says autumn is heart-filled sorrowful
How cool and drifting of the Misty Wave and vast woodland

Red Flowers, red flowers drifting down;
花落紅 花落紅
maple trees, maple trees turning red.
紅了楓 紅了楓
Soaring gliding are the Sparrow couple
I have this thin jacket to fend off the brutal winter cold

After all, it is autumn
After all, it is autumn
Spring went away; Summer was gone; now the fall is thickening up.
春走了 夏也去 秋意濃
Winter pushes Autumn away
Beauty is no longer
Don’t let the beautiful Spring slip away so quickly
Don’t let the beautiful Spring slip away so quickly

Listen to me to see the cold spring water聽我把春水叫寒
I see the yellow leaves yellow
Who Road, autumn heart as a wave of wild smoke Italy faint
Flowers red flowers off the maple red maple
花落紅 花落紅 紅了楓 紅了楓
Wings of Ren Xiang Shuang Yu Yan I thin jacket flies residual winter
I thin jacket flies residual winter

It is always fall is always fall
It is always fall is always fall
Spring also went to the fall of the summer meaning
春走了 夏也去 秋意濃
Autumn to the beauty of the winter is no longer
秋去冬來 美景不再
Mo teach a good spring passed莫教好春逝匆匆
Mo hurriedly teach a good spring passed 莫教好春逝匆匆away

home home home, sweet home


編曲:Martin Tang

三月裡的小雨 淅瀝瀝瀝瀝瀝 淅瀝瀝瀝下個不停
山谷裡的小溪 嘩啦啦啦啦啦 嘩啦啦啦流不停
小雨為誰飄 小溪為誰流 帶著滿懷的淒清
三月裡的小雨 淅瀝瀝瀝瀝瀝 淅瀝瀝瀝下個不停
山谷裡的小溪 嘩啦啦啦啦啦 嘩啦啦啦流不停
小雨陪伴我 小溪聽我訴 可知我滿懷的寂寞
請問小溪 誰帶我追尋 追尋那一顆愛我的心


詞:葉佳修 曲:葉佳修

遠遠的見你在夕陽那端 打著一朵細花陽傘
晚風將你的長髮飄散 半掩去陀紅的面龐

我彷彿是一葉疲憊的歸帆 搖搖晃晃滑向你高張的臂彎
蒼穹有急切的呼喚在迴響 親親別後是否仍無恙

來吧 讓我們攜手共行 追逐夕陽的步履
走在林間的小徑 撩過清清小溪
那兒有一座小小蝸居 等待著我們踏著夕陽歸去

你似微风吹醒我心灵 羞怯还带着惊喜
默默递给我一朵小野花 带给我喜悦的春

你伴着我带着老吉他 吟唱在山颠水涯
深情注视我笑在艳阳下 漫溢我欢畅的夏

你难忘记流浪的岁月 挥挥手只留下背影
弹着老吉他我依然吟唱 潇洒我清愁的秋

你已远去无处觅游踪 寄语浮云传珍重
多情应似我此情与谁共 凋零我孤寂的冬






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The “Peril” of Assertive Herbs & Spices to your dish

Case in point, I got a little carried away sprinkled about half a teaspoon more of mustard powder to balance out my yummy curry that I felt just a little bit too much on the sour side to make it a score 10 perfect taste, I ended up ruining the whole pot of gorgeous delicious curry with this so unpleased fourfront bitter taste render it to inedible to most people.


For most, this has to go down to the drain. I am not going to throw my curry away. No way, and after all I had done. Although there are a lot of leftovers and some stale food otherwise I wouldn’t have popped into my mouth like the BBQ potato chips that I forgot I had since I don’t have potatoes at hand and I don’t usually eat potato chips (this is a Baked version not the fried one so I think I bought it a while I ago for the 1st time)

Well, It took me more time to save the dish than the original cooking; and, 1.5 Cub cheese, 3 Roma Tomatoes and 1Cup tomato sauce that comes with the can tomatoes, 2 stalks celery, 2TB peanut butter, 2 TB dried onion flakes, 1 tsp dried parsley, 1/2tsp chili flakes, 1 packet left over brulee (caramelized) sugar, 3 cup filtered water, ok, I even throw in all the chocolate  of about 1.5 TB that I shelled out from those chocolate macadamia nut that’s too sweet for my taste, hahaha.  There are so much tasting mixing back and forth and adjusting, holy moly,

All for just 1/2 teaspoon of extra mustard powder!

The fourfront bitterness is gone, there’s still a little bit hint of after taste bitterness at the back of the tongue. I decided not to add more sugar and let the curry simmer itself out in low heat and carried over heat, let the natural sweetness in the carrots release out marrying into the curry.

Guess what, 15 minutes later, Bingo! I can smell it. Holly, everything is mingled up into a unified insanely umami delicious taste. I filled 1 cup water back in the pot and mix. Everything turned out perfect, better than before I screwed up. It’s s–o– good I couldn’t have enough of it!!!

I have to say the fat content is way higher now thankfully the tomato and sauce help cut it out a bit.

Lesson learned. Most people would end up having to throw the whole bitter dish away. It does take a lot to correct and fine tune to make it work if you get heavy handed on any assertive seasoning and herbs. The reason I manage to save/savage almost any kind of mistakes unless the dish is burned and char coated, is because I have very keen sense of taste and know what kind of seasoning I need to add in to reach the desired taste profile soon after I taste the food, It’s simply an instant automatic reaction for me. I can recreate similar taste of a dish once I taste it without knowing the recipe and ingredients. But bear in mind, most people are not like that.


So be very cautious with these assertive seasoning and herbs! On the other hand, it’s just food, not life and death matter. If you screw up, worst scenario is to throw them away, big deal, but you learn. That would be your experience, that’s how you learn, by doing it.


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Home Made Yogurt

2b complete, this is an unfinished blog. i click the publish button accidentally. sorry


Man, you’d never get this kind of fresh taste of your own Home Made Yogurt from store bought one. It’s unbelievably silky, creamy, custard like and mild (that u don’t get from store bought just like the fresh taste of fruit you just pick from your own tree, has different taste from those week, weeks old yogurt or fruits.)

In fact it’s so mild that I can eat that straight without adding anything, like honey, fruit, jam, sugar or anything sweet to balance the normally very tart taste of plain yogurt like those store bought one.


I think it feels so good is also that my body is so much in need/craving for calcium. I was eating like shit traveling in LA, losing my way daily driving like a mad chicken without head on the crazy road/freeway of LA’s fucked up traffic sign and road planning and design. Just didn’t have time to look around for good solid food for  the whole week. A trade off between food and sightseeing n fun n lost my way and something else, haha. I chose the sightseeings n fun. Well, it’s not fun for my body.  My finger nails already broke left and right. I am so much craving for yogurt that provides the most readily digestive form of calcium. I devoured this whole Jar of Yogurt in less then 2 days. In less than 3 week, I’ve made and consumed almost 4 of of this. Needless to say, no more breaking nails.

What else it makes me feel good? This is super easy and dirt cheap to make. photo-on-9-13-16-at-1-34-pm-2

It literally costs you, ok, cost me nothing except the milk and 3 spools of store bought yogurt as starter.

I use less than 1/3 of that amount of yogurt starter had it had not been rainy that I couldn’t use the sun to make the yogurt in a few hours under the blazing sun on the cement ground.

You can make Organic yogurt with Organic Milk like what I used to, it’s about $1.5 of milk for this who can of Organic yogurt. Now I use lactose free milk cause it makes me, or rather my digestive system, feel better, so I go for that. Beside, there has not be scientific data to show that organic food makes much difference in one’s health yet. so I am not fenatic on organic, of course, why take the chance if you can get organic that won’t cost you too much. Any way, it’s even cheaper for the lactose free milk. So for less than $1.50, I can get super fresh yogurt about 4 cups of store bought yogurt that’d probably cost $3-6, depends on where you get them.

No, putting milk with little bit of yogurt under the blazing sun on cement ground is probably highly unorthodox, and nobody else probably have done it or recommended it this way. Well, nothing much I do is orthodox or by the “book”, I rarely read books and rule recipes or abide by any.  Whatever works, as long as it’s cheap, easy or quick, healthy, tasty, which are guidelines to the kind of food I am making, I will go for that. I kind of worried that the sun is too much to hot of a temperature for making the yogurt. It turned all good. One afternoon, you can “harvest” your yogurt.

Now that I can’t use the sun, what am I doing then?

Before I started making yogurt, I checked around. There are a lot of yogurt making gadgets. They about close to $100 that time. Things could change. I don’t know the price now. But to me, it’s nuts. If you can buy anything cheaper, why would you want to slave yourself? That’s why people don’t make their own clothes, and shoes, that’s why i don’t plant anything edible that requires me to spend a dime like fertilizer except water and my kitchen scraps  to grow good produce.

Other people suggested heater, well we don’t use heaters. So forget about it already. I told myself. Until one day, I just want to have yogurt not the too sweet to runny ones from d store. That’s before Chobani were in our market. The sun worked like a chime.

So no gadget, no sun, no heater. I didn’t know before I already mix the milk and yogurt starter. haha, yes, I have freaking no patience. Then I began to look around, aha, my eyes laid on my 24-7 hot pot of soup. It’s basically a rice cooker in warming mode with soup that I constantly throwing in things I don’t want to eat, like fruit peels, fruit not so fresh any more, samples I don’t want to eat but add something to the soup, any left over and other “legitimate” ingredients.

I just put the can next to the cooker against the air flow. Like air flow in my place from the front door, and I put the can behind the soup pot not facing the front door side and put a few things around it to keep the heat staying longer. It took 2 days. The milk is refrigerator temperature. It’s definitely way longer than the sun. But the difference is that the yogurt is way milder, softer and smoother. maybe it’s the same with slow churn ice cream or chocolate. I don’t know.

I have yet to upload the pic

For later “production” I microwave the milk lukewarm first. But for the mixture that already with the yogurt left over, I am more careful. I use defrost mode, fish and .4lb which means 3:35 minutes. I do that twice, before I put the can net to my soup pot. And that reduce the time to 1 day.

Now I think about it, you can definitely use rice cooker, pressure cooker or anything cook ware that can keep water lukewarm constantly for a period of time to make your yogurt. Just heat up the water, put the can(s) in keep it in keep warm mode. I think its very doable. of course you can use the oven too, dry or wet method. I don’t know how reliable and what’s the temperature you should go though, 300? I don’t know. I am sure you can experiment on it.


Let me tell you how good this yogurt to you. Not saying it’s miracle food. The right attitude is not to go extreme for anything even though they are good stuff, and stay away from the bad food as much as possible, without suppress you cravings too much.


If I can make yogurt at home, why do I still buy them. Well, sometimes it’s convenience, and when you don’t have the mood to do anything, sometimes it’s variety..

My choice of yogurt is Chobani. And I don’t buy anything else. Is it the absolute best yogurt in the world? Absolutely not. I will tell you the best, the premium yogurt I’ve had later. But it is the best for the price I am willing to pay. It was way higher than other brands but I always got them on sale only and now the price is very comparable to other brands. Of course, I got it from Costco. You can’t get it cheaper than Costco. This is the regular. $15 and change for 20 variety cups. On sale about $10. So it’s about .5-.75 a cup, but bad, right?


Why Chobani? For one, it doesn’t have any unnatural ingredients like preservatives like other brands even some at least 1 of them Yoplait tasted pretty good. Although other brands are catching up the all natural trend, I like Chobani’s thick and not overly sweet Greek yogurt. You know, real non nonsense simple solid no cheating stuff, haha.  Yoplait was pretty runny. Maybe they have changed now. I have not touched them for quite some years.

Ok, this song is on. It seems to fit the mood. haha, so let me throw this in. Just imagine “You” is you Homemade Yogurt, cool, right? hahaha

At this moment, I am actually drinking very runny ginger peach tamarind multi-berry heavy on the blue berry and black berry smoothie. The fume from my neighbor is choking me. I need something counter act or to help out my body with the toxin. I don’t know how much it helps, but it’s better than nothing. Does make me feel better.


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Most Delicious Way to Eat not so Sweet Apricot


First, Sugar. Which one? Coconut Sugar Vs. Coconut Palm Sugar. The Verdict: Coconut Sugar with much mild flavor that doesn’t overpower the apricot but also the slightly roasted nutty flavor adds up and complement to the taste profile.

Ok, what if you don’t have either. Then either raw or regular sugar, not brown sugar. If you have coconut powder or cream, that would definitely help.


Second Layer: Peanut Butter Vs. Almond Butter. The Winner: Almond Butter. Don’t use Peanut Butter unless you want to taste the peanut butter with a hint of fruit rather than Apricot w nutty flair.

Third Layer: Yogurt. Here I am using  ready to eat Chobani Greek yogurt Peach flavor, Not the plain yogurt.

Sprinkle more Coconut Sugar on top to finish.

Enjoy your piece of Little Heaven!


End note: I am too impatient to fuss around. My usual way to eat fruit 99% of the time is just push the fruit directly into my mouth into my stomach.

But it’s definitely a treat to take time to build up something enhanced and special kick up a notch to please your sense as well as your body’s nutritional needs as well.


I rarely cook my fresh fruit. To me, it’s a down right crime – rarely cooked fresh fruits beats neither the taste nor the texture of the live ones and you have to put in a ton loads of sugar. So you remove the health benefit wipe out the vitamins in the fresh fruits cooking it, eat more sugar excess of which is not good for you, all with inferior taste, not to mention that you stupidly slave for that inferior outcome.


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What a Beautiful World/Earth!《彩云追月》


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hahaha hahaha, our Lives are full of Sunshine!!! Bucket List? Yes Yes Yes!!!!

Botanical Scenes. looks like more from Japan

A bit tedious over 40 minute group tour to 4 South American countries, Peru, Chile, Argentine and Brazil. Not necessary too slow of the pace, but quite monotonous. Very real what you get is what you see looks like  no enhancement. like you physically go with the tour. 19,20 day tour, very organized. Thank you. Skunk! hahaha, never seen one in real life, haha. H–a— the Amazon, sounds fascinating, but I am sure when u there, it’d be the same day after day after day? in the natural world. Poor Teddy Roosevelt, almost put a bullet in his own head to save the group (with his son in it) to move on without him. Teddy Teddy. I am glad he didn’t.


Cuzco, from another video, more to my liking of focus. how much i hate, ok, too strong a for, don’t care for,  ordinary

How do I want to tour it myself? Idk. “fly” through the ordinary definitely. Rio, Rio




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