When you’re sick
What do you do when you’re sick?
I find that with a decreased amount of energy and having headaches, I don’t desire to do much. I gravitate towards mindless activity such as watching some online tv episodes, watching movies, etc. I don’t usually desire to read. Or cook anything particularly labour intensive. What easily results is vegetable soup or cereal and milk.
Some things I crave while being sick: ginger ale (we’ve got lots), my pillow. I also kind of crave congee but I have no clue how to make it. Maybe I should pay a visit to the Chinese restaurant with the stairs to get some familiar food. Or T&T to get some grass jelly and chrysanthemum juice.
On the upside I’ve been bored enough to do some much-needed paperwork. Reimbursements, health care forms, etc. Hooray for money back!
March 12th, 2010 at 1:45 pm
hey you changed your layout to a generic wordpress
you can look up how to make congee on the internet. basically, you just boil rice in water first, but you have to stir it constantly and watch it or else it’ll stick. if you have something like shuttle chef or slow cooker, those things help cause after you’ve done the low heat boiling so the rice gets all mushy, then you can put it into the slow cooker to keep cooking it in warmth. it might be just easier to buy it at some chinese place. there’s a tnt in ottawa?
March 31st, 2010 at 12:43 pm
dude. congee goes like this:
1) take 2 tbsp of rice and rinse with water (pour out water)
2) add 1 tsp of sesame oil and a dash of salt - let it sit for at least 10 min
3) bring a pot of water to a rapid boil - i.e. definitely boiling - I’d say about 4-5 cups of water
4) stir in the rice mixture, and keep stirring the rice and boiling water for 3-5 min
5) reduce heat to medium [note: the trick to congee is to keep the mixture boiling to prevent any sticking to the pot]
6) boil for at least 30 min, stirring occasionally
if you want to make chicken congee for example, add shredded ginger and sliced chicken when you add the rice into the water. using chicken stock as part of the liquid makes an even tastier congee.