Spring Greetings

Greetings from Vancouver to you my lovely readers!

 

I want to say thank you to my blogging friends for their faithful support. I also want to especially welcome the new readers. Thank you for following me. In turn, I will be reading the blogs of long-time followers and new followers alike. 

Many of you know how I love to post my comments :-) though with an ever increasing list of blogs I love to follow, I may not comment as often as I would like.  I will not be posting every day as I once did but will likely post 4 times a week on average.  This is so that you busy readers can read in a more leisurely fashion.  I know how hard it is for people to make time to read and comment on blogs as well as write their own blogs, especially when they have busy jobs and families also.   Please feel free to comment on any blog, including those in the archives (see the archives of old posts in the side bar to the right). Whenever someone comments, I am notified.

 This blog is primarily one where I get to share the many photos I snap. But it is also a place to share some of the happenings in my life as well as address some of the issues my readers have asked about. I haven't forgotten ;-), nor have I begun to run out of ideas for blogging.  It is just a question of time before I am able to post on some of the things I've been wanting to share for awhile. I also have items to post from the ideas some readers were kind enough to offer up, not so very long ago.

With that I wish all of you in the Northern Hemisphere a wonderful Spring.  To others from further afield, enjoy the season whatever it is where you are. There is something beautiful to behold in all the seasons and passages of time.  See you again soon :-)

Japanese Udon Noodle Soup

I made Japanese Udon Noodle soup today. I didn't use a recipe, I just made up a version based on what I thought would go into it and it turned out rather nicely.

First I boiled a few cups of water in a saucepan and mixed to taste, a few tablespoons of prepared miso mixture into the hot water.

Once the water boiled I put in two small packages of udon noodles, zucchini chunks, a chopped up stalk of broccoli and a small bunch of baby bok choy.

In a frying pan I cooked and browned some minced beef with a finely slice red onion.  This is not your usual meat accompaniment to udon noodles but it was what I had on hand and it turned out quite fine. If you have some prawns or slices of beef you can top the udon soup and vegetables with these if you prefer.

Enjoy!