I have the worst technology/computer luck. Ever. My computers have gone through more crashes that all the world's stock markets combined. And it's not just hardware...the simplest of programs have mysteriously refused to work under my incapable hands. I have committed that horrible act of spilling coffee (with milk and sugar) on my laptop (no, it doesn't only happen in movies). My technician is on the top of my Christmas list. I have endured too many computer meltdowns to count espresso cups set. To think I spend all of my working and a big chunk of my "playing" time on a computer! To think I'm a blogger from whose fingertips computer skills are expected to spew magically forth like fairy dust. Not so.

Just because I live and work on a computer online most of the time does not mean technology has taken kindly to me. It's a bit on a tainted love we have -- me and technology. Case in point, I am fresh (although that would be the last word I would use to describe how I feel) from my work computer's major crash (hello 500++ emails queued up in 2 days) and now stare helplessly at my laptop that has decided to join in the fun. Black screen with a little white cursor glowing menacingly at me. Fie on you.

These days, I am beyond the hair-pulling, head-spinning dramatics these breakdowns would once trigger. I've long learned that shaking fists and sobbing buckets do not sway cold-hearted hard drives. Instead I brew some tea and remind myself that as far as calamities go my little technological hiccups are just small fry in the grander scheme of things. I think of the many other areas at which I am much luckier, and hunker down with some of life's more tangible pleasures --- like food magazines :)

Ginger Chili Fish Fillets
(adapted from Yummy Magazine, July 2010 issue)
•300 grams white fish fillet, cut into 2-inch portions
•2 tablespoons cornstarch
•1/2 teaspoon salt
•2 tablespoons oil, divided
•1 1-inch piece fresh ginger, peeled and sliced thinly
•1 green finger chili, sliced on the diagonal
•1 tablespoon finely chopped lemongrass
•2 tablespoons soy sauce, separated
•1 teaspoon fish sauce
•1 teaspoon sesame oil
•1 teaspoon Chinese black vinegar
•1 teaspoon brown sugar
•400 grams bokchoy, leaves separated
•1-2 tablespoons sliced spring onion/green onion, to garnish

- Mix cornstarch and salt in a medium bowl. Add fish and toss to coat. Shake of the excess.
- Mix 1 tablespoon soy sauce, fish sauce, sesame oil, black vinegar, and brown sugar in a small bowl. Set aside.
- Heat half the oil in a wok on high. When hot Bordeaux, stir-fry ginger and chili for 1-2 minutes. Remove from wok and set aside.
- In the same wok heat the rest of the oil. Fry fish for about 2 minutes on each side. Add ginger/chili mixture and the soy sauce mixture. Let this bubble for a few seconds then toss until the fish is coated on all sides. Remove from the wok and set aside.
- In the same wok add the bokchoy with the remaining tablespoon of soy sauce. Cover and let cook for about 30 seconds. Uncover, toss, cover and cook for another 30 seconds, then take off the heat. You want the bokchoy to be just cooked.
- Arrange the bokchoy on a serving plate. Lay the fish on top of the vegetables. Top with a sprinkling of green onion.
- Serves two.

Although I love trawling the net for food inspiration, especially among other food blogs, nothing can quite replace the satisfaction of pages in your hand, something you can hold and scribble notes on and take with you to bed on a rainy night. This recipe was taken from Yummy magazine -- one of my favorite local food magazines for its unfussy and upbeat appeal, simple yet flavorful recipes, and interesting features. I've amended the recipe to add more greens (as we do love our greens over here!) and a touch of sesame and black vinegar to the sauce as I feel these flavors complement the soy perfectly. A bowl of steaming white rice is not required but highly recommended.

It's amazing how computers, and the internet, and technology in general, have gone and, in what seems to be the blink of an eye, made themselves indispensable to our lives -- or at least that's what they like us to believe. Despite my bad luck though, I am still a fan high chair, after all here I am right? Plugging away in my little corner of this cyber-world :)

That being said, I think these little disasters are opportunities for us to also defrag and reboot and perhaps even reformat. To stop and take stock...even if it is only to take stock of a to-cook list from one of your favorite food magazines :)