Cambridge Butterfly Conservatory

Meet some butterflies, moths, bugs, birds, fish and turtles at the Cambridge Butterfly Conservatory. There you will find a magical tropical forest with beautiful butterflies fluttering by you, and hear/see a gushing waterfall and goldfish pond complete with a suntanning turtle.  The butterflies and moths are very friendly and may even land on you. I consider this good luck if it happens. Here are some pictures of the conservatory!

I believe this is a monarch butterfly.

A path to walk along and explore.

Cocoons and chrysalises.

A tropical paradise.

An owl butterfly (I think).

A place to sit and watch some butterflies fluttering by.

A turtle sunbathing by the pond.

Stirred Fry Shanghai Noodles with Beef and Veggies

• 1tbsp ginger, minced
• 3 cloves garlic, minced
• 600g Shanghai noodles, rinsed with boiling water to remove oil and starchiness
• 1 bell pepper, sliced into bite size pieces
• 100g sirloin beef, sliced and coated with corn starch
• canola oil
• dash of plum brandy
• 1 tbsp fish sauce
• 1 tsp sugar
• salt and pepper to taste
• 1tbsp light soy sauce
• 1tbsp dark soy sauce
• 3 to 4 sprigs of green onion, cut into the same size as the pepper
• 1 small onion, cut into the same size as as the pepper
• water
• hot sauce if you wish

1. In a wok, coat the bottom of the wok with oil on high heat.
2. Once oil is heated, add beef. Cook beef for 1 to 2 minutes on high heat, then turn over and cook for another 1 minute. During this time, season beef with salt, pepper and sugar.
3. Add onions, garlic, ginger, hot sauce and bell peppers to the beef. Cook on high heat  until the onions and peppers soften, and the beef is completely cooked. During this time, add plum brandy, light soy, and fish sauce. A dash of water maybe needed if contents of wok appear dry. Mix well.
4. Add noodles, green onions and dark soy sauce. Mix well until noodles are hot and soft. A dash of water maybe needed if contents of wok appear dry.
5. Serve immediately. Portions are enough for two hungry people.