Potential Gold

Testing the new Compose Screen

We were recently given a chance to work with a new 'Compose' screen on the TypePad blogging system.  I am using this post to test it out.

I plan on placing pictures below this section of text.  I want the pictures to be evenly spaced at maybe three or four pictures per row, with three columns and then more text below.  Let's see how it goes.



Well - in the editor it doesn't look like the pictures above will be side to side - it shows them one under the other.

Lets see what happens after I post up.

Psy-Psundays @ the Park

This post is all about having fun in the San Fernando Valley. Psychedelic Trance is a genre of music which I really enjoy listening to and dancing to and Green Sector along with PsyTribe put on a great show at the Woodley Park on Sundays. 

My family and friends have been enjoying the productions of Green Sector and PsyTribe since New Years of 2001 (I think) and we've been to many memorable parties - especially the parties on the beach and in the forest / desert. 

For the park parties, it's always fun to bring a snack - this time we stopped at Aroma Bakery on Ventura Blvd. between Lindley and Newcastle.  One of our favorite things there is a menu item called "the Ziva" which is just amazing - pastry rolled around cheese and green olives, served with a hard boiled egg and tomato sauce for dipping - or try the "Sabich" which is fried eggplant served with pita bread, Israeli salad, hummus, olives and pickles and red onion - a do it yourself activity which is sooo tasty.

XLB - the eating guide & Mei Long Village

One of my favorite foods in the whole wide world is Xiao Long Bao aka XLB.  XLB is a dumpling which literally translates to "little basket bun". 

These are commonly found in the areas of Shanghai and Wuxi, China.  Here in the US, XLB are also referred to as Soup Dumplings. 

These little pockets of love are worldly.  A thin, slightly translucent, unleavened dough surrounds meat which has been steamed.  In preparation, the meat includes a good amount of gelatin that once steamed, turns into soup within the wrapper of the dumpling. 

Most commonly served with vinegar and slivers of ginger, I love to eat my XLB in the following way: