Min Pin Quotes

Do I exist in the same physical space as other people? Can I really seek joy and pleasure together with them? Why does the path become narrower the further I walk down it? Why is every place I go to a cliff? Self-pity pins me down like a boulder, and I struggle with it until I arrive at the subway station.

Her dog, Taco, greeted her at the door and wagged his nubby tail. He was a black and brown Min Pin that Julieta had found near a dumpster six months ago. He'd had mange and a cloudy eye. Mamá had at first refused to let her keep him, but Julieta had stood up to her and nursed him back to health.

Oh, we hd danced to Frankie Goes to Hollywood. "The Power of Love." The POWER of LO-OVE! But Hanne, Hanne. Feeling her so close to me. Standing nearly as close and talking. Her laughter. Her green eyes. Her small nose. Just before we left, on the way out, she had pinned the button on me. That was what had happened. It wasn't much, but the little there had been was fantastic.

OYAKI Vegetable bun Serves 4–6 (makes about 20 buns) Preparation time: 2½ hrs Cooking time: 15 mins For the dough 300g (10½ oz) wholemeal flour 50g (1¾ oz) cake/self-raising flour 250ml (8½ fl oz) water For the filling 2kg (4 lb 6 oz) mixed shredded cabbage, finely cut daikon (white radish) and carrot 160g (5½ oz) yellow miso 40g (1½ oz) sugar 4 tbsp vegetable oil 1 tbsp basic dashi or water Vegetable and sweet miso 1 aubergine or daikon, finely sliced For the sweet miso sauce 300g (10½ oz) yellow miso 100g (3½ oz) sugar 50ml (1½ fl oz) vegetable oil 1 tbsp basic dashi or water Sweet potato with sweet red bean paste 2 sweet potatoes, peeled and thinly sliced into rounds 225g (8 oz) red bean paste, sweetened to taste salt, for seasoning 1 Working the dough correctly is key. Combine the two flours in a large bowl and then add the water slowly, mixing with chopsticks, just until combined. Cover with cling film and allow the dough to stand for 2 hours. 2 Meanwhile, prepare the filling. Steam the vegetables in a steamer until just tender but still retaining a bit of bite. Remove, allow to cool, then squeeze out excess liquid. Put the steamed vegetables in a large bowl. 3 In a bowl, combine the miso, sugar, vegetable oil and dashi. Pour the mixture into the bowl with the steamed vegetables and mix well. 4 Divide the vegetable filling into 20 portions and form into balls. Do the same with the dough. 5 To make the buns, take one ball of dough and place on a lightly floured surface. Use the palm of one hand to flatten (or use a rolling pin) into a small circle about 10cm (4 in) in diameter and about 2mm (1/12 in) thick. Try to make the centre of the dough slightly thicker than the edges. 6 Place a ball of filling in the centre. Fold over the dough and shape into a ball, pressing the edges firmly to seal. 7 Steam the oyaki in a metal steamer lined with a damp cloth for 13 minutes, until the dough looks opaque and the centre is cooked through. 8 Once steamed, serve at once. Alternatively you can fry them in a non-stick pan over medium heat for 1–2 minutes, or until each side is lightly golden. For the vegetable and sweet miso 1 Bring a saucepan of water to the boil and blanch the aubergine for a few minutes, until softened. Remove and drain. 2 To make the sweet miso sauce, combine the miso, sugar, vegetable oil, and dashi in a bowl. Spread the miso sauce between two slices of the thinly sliced vegetables like a miso sandwich. For the sweet potato with sweet red bean paste 1 Season the sweet potatoes with salt. 2 Spread red bean paste between two slices of sweet potato, like a miso sandwich.