What’s for dinner?

Home-cooked One Soup and Three Dishes Chinese Dinner


  • Pork, Hairy Squash and Green Bean Soup
  • Sliced Lotus Root Cold Appetizer
  • Stir-fried Shrimp with Broccoli
  • Stir-fried Ground Pork with Olive Leaves and Long Bean

Lunch Suggestion

Obama Burger offered by BLT Steak at Washington D.C.

The ingredients of the burger include handchopped grilled Kobe beef with Wisconsin cheese, burnt tomato ketchup, bacon and the fresh ramp mustard.

Or you may like to try their latest offer of Occupy Wall Street inspired 99% and 1% burgers. Their menu is shown below.

Lunch for Kid

Micky and Minnie Charaben


  • Micky and Minnie – Ham, cheese, fish sausage, kelp and nori
  • Cooked rice
  • Deep-fried chicken
  • Fried egg
  • Potato salad wrapped in ham
  • Heart-shaped love pasta
  • Broccoli and edamame

Scientists are Growing Meat in New Ways to Satisfy Increasing Future Demand

“Cultured meat” — burgers or sausages grown in laboratory Petri dishes rather than made from slaughtered livestock — could be the answer that feeds the world, saves the environment and spares the lives of millions of animals, they say.

Granted, it may take a while to catch on. And it won’t be cheap.

The first lab-grown hamburger will cost around 250,000 euros ($345,000) to produce, according to Mark Post, a vascular biologist at the University of Maastricht in the Netherlands, who hopes to unveil such a delicacy soon.

Experts say the meat’s potential for saving animals’ lives, land, water, energy and the planet itself could be enormous.

“The first one will be a proof of concept, just to show it’s possible,” Post told Reuters in a telephone interview from his Maastricht lab. “I believe I can do this in the coming year.”

It may sound and look like some kind of imitation, but in-vitro or cultured meat is a real animal flesh product, just one that has never been part of a complete, living animal — quite different from imitation meat or meat substitutes aimed at vegetarians and made from vegetable proteins like soy.

Using stem cells harvested from leftover animal material from slaughterhouses, Post nurtures them with a feed concocted of sugars, amino acids, lipids, minerals and all other nutrients they need to grow in the right way.

So far he has produced whitish pale muscle-like strips, each of them around 2.5 cm (1 inch) long, less than a centimeter wide and so thin as to be almost see-through.

Pack enough of these together — probably around 3,000 of them in layers — throw in a few strips of lab-grown fat, and you have the world’s first “cultured meat” burger, he says.


A Scallop Salad Recipe from My Clippings


16 scallops, 20/30 count
2 Tbsp butter
2 Tbsp vegetable oil
200g mixed baby greens

Marinated Manitoba Golden Caviar

8 Tbsp Manitoba golden caviar
2 tsp soy sauce
2 tsp sake
2 tsp mirin

Celery Root Salad

200g celery root, peeled and julienned
1 cup mayonnaise
4 Tbsp Dijon mustard
2 Tbsp lemon juice
8 tsp chives, chopped


Marinated Manitoba Golden Caviar

  1. In a small bowl, combine caviar, soy sauce, sake and mirin.
  2. Refrigerate, covered, for at least 24 hours.


  1. Cut each scallop crosswise in half.
  2. Season with salt and pepper.
  3. In a large skillet, on high heat, add butter and vegetable oil.
  4. When butter foams, add scallops in a single layer and cook about 2 minutes or until nicely browned.
  5. Transfer to paper towels and drain.

Celery Root Salad

  1. In a medium bowl, combine mayonnaise, mustard, lemon juice and chives.
  2. Fold in celery root and season with salt and pepper.


  1. Place a layer of mixed greens on serving plates.
  2. Mound celery root salad on top.
  3. Arrange scallops, browned side up, on salad.
  4. Garnish with caviar mixture and chervil.

Source: ciao!