嘻嘻哈哈
嘻嘻哈哈
在我童年的时候 妈妈留给我一首歌——马齿苋 组图
妈妈留给我一首歌LRC歌词
[ti:妈妈留给我一首歌]
[00:04.58]妈妈留给我一首歌
[00:12.50]在我童年的时候
[00:18.39]妈妈教给我一首歌
[00:24.69]没有忧伤，没有哀愁
[00:31.70]唱起它心中充满欢乐
[00:38.48]啦.....
[00:45.19]啦.....
[00:50.75]每当我唱起它
[00:56.83]心中充满欢乐
[01:28.22]在我童年的时候
[01:34.04]妈妈教给我一首歌
[01:40.27]没有忧伤，没有哀愁
[01:47.01]唱起它心中充满欢乐
[01:54.34]啦.....
[01:59.99]啦.....
[02:11.09]每当我唱起它
[02:15.69]心中充满欢乐
妈妈留给我一首歌歌词
妈妈留给我一首歌
编辑:xl
在我童年的时候
妈妈教给我一首歌
没有忧伤，没有哀愁
唱起它心中充满欢乐
啦.....
啦.....
每当我唱起它
心中充满欢乐
在我童年的时候
妈妈教给我一首歌
没有忧伤，没有哀愁
唱起它心中充满欢乐
啦.....
啦.....
每当我唱起它
心中充满欢乐
首发于2013-07-08
未经允许，不得转载!
- 简介
- 现在正是马齿菜生长的季节，马齿菜有清热利湿、解毒消肿、消炎、止渴、利尿作用，因此夏季食用也是非常适合的，这次用马齿菜炒了点米饭，感觉还是很不错的。
马齿苋炒蛋
材料
做法
1.马齿苋摘嫩叶去杆。2.加盐和两个鸡蛋。鸡蛋是我家养的笨鸡下的，蛋黄特别黄。什么叫笨鸡蛋呢，就是鸡是吃粮食野菜和虫子长大的，没喂任何添加剂。
3.把蛋液搅拌均匀。
4.在大铁锅里热油，两面煎焦黄。看见我们农村的大铁锅没，烧柴禾的。比起电和煤气真是太麻烦了，实话实说，我真是不爱用这种烧柴禾的铁锅。
马齿苋知识介绍
马齿觅为马齿苋科植物马齿苋的全草。它叶青、梗赤、花黄、根白、子黑，故又称“五行草”。是古籍上早有记载的对人类有贡献的野菜。民间又称它为“长寿菜”、“长命菜。”马齿苋全草多皱缩卷曲成团，茎圆柱形，长10至30厘米，直径1至3毫米，表面棕褐色，叶易破碎，完整叶片倒卵形，绿褐色，长1至2.5厘米，宽0.5至1.5厘米，全缘。花少见，黄色，生于枝端，蒴果圆锥形，内含多数细小黑色种子。气微，味微酸而带粘性。以株小、质嫩，叶多，青绿色者为佳。
马齿苋含有大量去甲基肾上腺素和多量钾盐，含有不少二羟乙胺、苹果酸、箭荡糖、维生素B1、B2 等营养成分，药理实验证实：它对痢疾杆菌、大肠杆菌、金黄色葡萄球菌等多种细菌都有强力抑制作用，有“天然抗生素”的美称。
炮制：取原药材，除去杂质，抢水洗净，稍润，切段，干燥。炮制后贮干燥容器内，置通风干燥处，防潮。
拌马齿笕
给国色找的绿茎马齿苋英文资料，请比较图片——————还有什么可争议的？ 组图
请帮我看看这是什么菜？怎么烧？谢谢！
来源: 国色 于 2013-10-20 16:05:03 [档案] [博客] [旧帖] [给我悄悄话] 本文已被阅读：3943次
我第一次买这种菜，还以为是豆苗，就炒来吃。哇噻，一点都不好吃，又苦又粗燥。不知那位大侠能告诉我，这是什么菜？怎么烧才好吃？谢谢！
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给-国色-找的绿茎马齿苋英文资料，请自己翻译，看看是不是马齿苋 组图
runningwithtweezers.com
a blanket fort of sorts Running With Tweezers
700 × 1050 - 1146k - jpg
purslane salad
a blanket fort of sorts August 20, 2012
Growing up, the notion of family was one that was sort of foreign to me. Our unit of three was tight knit – when I was a child, at least – and it was mostly always just us. I always thought that was odd considering my mom was one of ELEVEN children. My mother moved away from North Dakota, where she was born, in her late teens after high school and I think, much as I do now, that she felt like the black sheep. We went up north just for summer trips and weeks of vacation – my dad rarely went – and spent time with them. Those summers were really wonderful. Running around in open fields with my cousins, playing Uno at the kitchen table at Grandma’s house. Seeing strong women cook everything from scratch…even though they spoke German-English and I couldn’t understand anything ever. Living a life I knew nothing about in the big city back home.
When my mom suddenly got sick – six years ago in just a few weeks – her two sisters came to Atlanta to help out. To sort things out. To know how bad things were for themselves. It was bad. Two days after they went back home, my mom passed away. In the midst of going through drawers of paperwork, old bills, costume jewelry…we found some of my mom’s old sewing work. She used to love to cross-stitch and do needlepoint…but I hadn’t seen her do any of that in over a decade. In this random drawer were close to a dozen floral panels. These beautiful, homespun botanical pieces. They went home with my aunt Karen. All of the women in my mom’s family knew how to sew…except me…so I had no use in keeping them. Karen told me she’d try to make something with them…and that’s the last I’d thought about them, honestly.
So many other things about my mom fill that void that she left.
Two weeks ago, I got an email from my aunt Karen. I felt so guilty because, like many other things in my life, I have a hard time keeping up with keeping up with her…and the rest of my family, for that matter. Maybe it’s the black sheep syndrome or maybe it’s my fear of not wanting to be a tourist in a family life I don’t really know…but I’ve been distant since my dad’s passing in 2008.
She told me she had a quilt to send me….made from the panels I sent back to her in North Dakota almost six years prior. When that box arrived, I have to be honest – I couldn’t even open it at first. It felt like there was a ghost inside – something my mom held in her hands. Worked tirelessly on. I hadn’t felt that in over five years. It sat on the dining room table all morning and then…powered by coffee and a bit of courage…I opened it. Mike was there with me and it was emotional. So emotional. Just as I expected. It was the most beautiful quilt I’d ever seen…and in this family, I’d seen a lot. What else are you going to do through a North Dakota winter? Don’t answer that.
I’ve been wrestling back and forth with myself about whether to use it or hang it up somewhere as a display piece in our home. Part of me wants to make this a precious relic – the last remains of my mom’s handiwork. Something to put behind glass to remember her by. Most of me, however, wants to make memories with it. Sure…the sewing is from her and, gosh, it’s beautiful. However, just as the memories of her in that quilt are so special…so are the memories of her making it. What’s more precious? Thinking back on her sewing those panels or thinking ahead to the 40 or 50 years – friends and generations to come – being cozy under it living their lives. It’s still up in the air…but I’m leaning toward watching movies under it with my family. Taking it on picnics. Taking comfort in it the way I took comfort in the threadbare quilts I grew up using.
What does all of this have to do with salad? Nothing….except the recipe for this is a memory for me, too. Of a wonderful birthday with my dearest and some dear friends. Celebrating my birthday proper at Roberta’s in Brooklyn with cocktails and pizza – and a version of this salad. Purslane is this wonderfully wacky and woolly thing that grows wild for many people but is also available at many a farmer’s market. It has a lovely texture and a peppery, tangy quality that is really versatile. If you can’t find it, substitute spinach, arugula or sunflower sprouts – a combo of any of those together would be lovely. This isn’t a fussy recipe…or really a recipe at all. It’s a guideline to make a really wonderful summertime salad. You’ll remember it.
Purslane Salad with Blueberries, Blue Cheese and Buttermilk Dressing – serves 2 as an entree salad or 4 as a side salad
•4 cups purslane – picked through, washed and dried – if you don’t have purslane…use a combo of arugula, baby spinach and/or sunflower sprouts
•1 cup fresh blueberries – washed and dried
•4 ounces Bayley Hazen Blue Cheese - this was in the original recipe so I used it. It has great texture in this salad. Substitute your favorite Blue Cheese in its place
•3 tbsp. buttermilk dressing – use your favorite recipe (i love this one from Simply Recipes) or a great quality pre-made from your farmers market
•zest of one small lemon
•kosher salt and fresh ground black pepper, to taste
- In a large mixing or salad bowl, place the purslane or greens mixture. Drizzle on the buttermilk dressing and toss to combine thoroughly. Gently fold in the blueberries and Blue cheese. Season with salt and pepper to taste and zest the lemon over the greens. Stir gently one more time to combine again. Serve immediately.
