A captain but not a pilot

Pork Belly Confit, Hoison Glazed Turnip,Celery Root&Roasted Garlic Puree, Shiitake Mushroom Port Jus

The first five things that can cheer me up:( 2010 Spring version)

1. Interview

2. Cooking

3. Strawberry©

4. Eating good food

what is the last one.....................................

oh right , Flying a kite!

I guess everyone likes flying a kite for the same reason, it is at the other end the of string,  no matter how high it goes, it is always there, just me and kite, kite and me.. and the string is stretched tightly, I can feel the tension, the real strong connection with the kite . how could I do that with something else? 

But when it gets really high,  the tension on the string gets very strong, I will start to worry, then I will wind the strings to get my babe back, and carry it  home...

But nemo , he is so not good at flying , so most of time, I was helping him climb higher or keep balance with most of my patience, then when we got back to submarine, I noticed that he was more than happy to be the captain of the submarine instead of a pilot :)

It seems today is a perfect day, I have all five things happened,  but I'd rather to trade them for the next sunny weekend( sorry, except interviews)

Pork Confit:

1.Bury the pork belly in salt and other kind of spicy mixture , keep it refridged about 3 days, it is the process of curing

2. Make simple vegetable stock(thyme, carrot, ..onion, garlic, ginger...) , submerge the pork belly in the stock, covered with lard or bacon grease on top, leave it in the oven , 200F, overnight, I did it about 10 hrs

3. Cut it and pan fried it

Hoison Glazed Turnip:

1. Boiling the turnip in salt+sugar water until it gets cooked

2.Pan fried it, add hosin sauce +the stock got from pork belly, carefully turn them over several times until the glaze is formed

Roasted Garlic &Celery Root puree

1. Roasted whole garlics

2. Boiling celery root in the chicken broth

3. Mix them together and use blender to make puree, add heavy cream to adjust the thickness, white pepper , salt season

Shiitake Mushroom Jus

Port, Chicken stock, shiitake mushroom, shallot,  soy sauce, brown sugar, boiling them to reduce

ps: this is the best thing I had made so far, I think