BBQ: Asian-Style~

My little aunt arranged a BBQ party at her husband’s parents’ farm.

In the front yard is a rice paddy, and the rice was recently harvested. If you’ve ever seen a rice paddy, you’d know that the land is very, very moist. Once the rice was harvested, they allowed the land to dry. I did not know until this past weekend, that the land is basically clay. So, they let the clay dry up as much as possible and then use it to create “kilns” or “ovens” of sorts to ROAST THINGS. We roasted Japanese (yellow) yams, regular yams (orange), and taro roots. It was a lot of work (of which I mainly did not participate in because I still felt sick D: ), but it was also a lot of fun.

My aunt invited a lot of her colleagues from work, and family, of course. Some had done this before (including my older cousin, and possibly my brother), so we had some experiences roasters. Those that weren’t roasted barbecued things. Mainly corn, meat, and clams.

It was quite fascinating; such a huge process! 1. You build up the clay (mostly, if not completely dried-up) into closed-up mounds, with an opening in the front. 2. You burn wood and paper inside until the dried-up clay mound turns black on the outside. 3. The small opening is sealed off, and the top of the mound is opened slightly. 4. Yams and other roots/tubers are dropped in. 5. The mound is again sealed and packed with moist clay and possibly straw to prevent as much smoke from coming out as possible. 6. You wait about an hour or so, and then destroy the mound, digging away at the cover. 7. You dig around (GENTLY) for the yams/tubers/roots.

Making the oven.

While the oven was being made, my little cousins took the opportunity to build things with hay. They made a nest.

My brother and cousin, Ryan, breaking wood for the fire.

My cousin, Tzu-Han, chilling in the nest.

The oven beginning to turn black…

Digging up wet clay to cover the oven with.

Dropping the yams/taro roots in.

Closing up the oven.

Covering cracks and crevices.

The ladies BBQing

Eating while waiting for the yams and taro root to cook.

Breaking down the oven.

Picking out the yams and taro root.

Enjoying the fruits of their labor.

More digging and searching. OH NOES ONE BROKE~!

Chilling in the nest.

My cousin (in the nest) being silly.

My little cousins are really good at drawing/doodling. Snoopy!

There was an overabundance of really delicious food that unfortunately turned my stomach, but I enjoyed the fact that other people enjoyed it. But, really, I had a blast :]

[Via http://mulighed.wordpress.com]

An attempt at vanquishing my perennial resolution

So,  I will soon start another year with the same goal at the top of my resolution list:

1. Lose weight.

Sigh. It’s not that I don’t know how to lose weight. No, no, my friends. I’ve done it countless times, enough for me have to keep a closet full of clothes ranging in four different sizes.  Indeed, my thighs have taken me through thick but are missing those times of thin. No, it’s that I don’t know how to KEEP IT OFF.  Forever and always.

Lose weight? Simple formula:  Eat less + exercise more. Burn more calories than you take in. BOOM. TADA! WOOHOO! By jove, I think she’s got it! Wrong. As anyone who has ever struggled with weight loss knows, there are several factors to making those pounds permanently disappear. And here in Korea, there are some factors which may not figure into my life back in America:

1. 회식 (Hwe-sik) – There is no exact American equivalent of 회식 (herein referred to as hwe-sik for ease of typing). Hwe-sik is a gathering of your colleagues to encourage team-building and relationships. They usually involve lots of alcohol, tons of peer pressure to take shots and consume mass amounts of 소주 (soju – THE national alcohol of Korea, and dinner outing staple, at a price less than that of water), inordinate amounts of food, and an occasional jaunt to the 노래방 (private singing rooms).  Needless to say, company-sponsored, and oft-mandatory hwe-siks do not do kind things to one’s S-line (a Korean term for the ideal body shape, literally, a woman’s body forming the shape of an S).

2. Korean kindness – On an individual level, once you are introduced to a Korean person and are ‘in’, they will do the most extraordinary things for you. They will give you the shirt off your back and bend over backwards to help you. They will walk you to the bathroom or wipe your sweat off you, but most of all, they will FEED you.  And it’s not the simple greens and light pancheon that adorn an average Korean dinner. They will ply you with meat. Bulgogi, samgyeopsal, galbi, dakgalbi, nakji, et. al.

3. The perception of the American (generally Western) diet – Many Koreans believe that we eat hamburgers everyday, so they’ll often ask if we want cheese on our ddeok or ramen, be surprised when we want just water instead of ordering coke,  or surely, we must want to go to Outback instead of a Korean restaurant. While considerate, these suggestions are often misguided and often end up in getting service (complimentary foods, gifts) of calorific add-ins.

4. Living single – Korea is a communal society. Everything is done in groups. Grown children live with their parents until they are married. You can’t order food at most Korean restaurants if you order just one serving. Since there are few times in life when a Korean person would regularly be cooking for a party of one, most things are sold in bulk or, at least, family-size portions. So, for a singleton like me, cooking can be a challenge. Foreign food? Pricey, way pricier than its Korean counterpart.

5. Alcohol is Korea’s playtime -  As evidenced by number 1, Korea is a drinking culture. You’ll see:  drunk men, passed out, arms splayed on top of cars or on dirty sidewalks any day of the week; drunken ajummah’s and ajoessi’s singing and in generally good cheer filling up the subway on weekends; thin-as-rails Korean women throwing back shots of soju; and red-faced businessmen staggering out of gogijjip’s, slurring their words and urging people to go to the next round. Of course, it seems like most of the expat community here also takes part. And I’m suffering – alcohol is is a fat bomb waiting to explode  – 541 calories in a single bottle of soju!

I’ve outlined some of the obstacles. Not all, as clearly there are more impediments to successful weight loss, most of which have absolutely nothing to do with culture. I like Korea and I’ll be here for the next year, at least, so I’m going to surmount these challenges and hopefully my blog can gain a subtitle by year’s end: Losing Weight in Korea (Or, How I Lost Weight in Korea, and You Can, Too!) .

Next blog entry, I hope to outline my weight loss goals and deadlines.

[Via http://losingweightinkorea.wordpress.com]

My First Attempt at Deer Stroganoff

One of my New Year’s Resolutions is to try at least one new recipe a month.

Living on deer & rice casserole has become boring for me, and home cooked meals are far more nutritious than eating out.   I can control all of the ingredients that go in and keep most recipes lower in sodium and fat, which tastes better to me and my husband, Joel.

So- I tried a recipe for crockpot deer cassserole last night.   I have to admit that I didn’t follow the recipe exactly, which may have been the problem.  I also may have used too much wine and I HATE sour cream, so that may have also been the problem.

The recipe was:

1 1/2 lbs thin sliced beef, 4 cloves garlic, 2 medium onions (quartered and thrown in a blender covered with wine and blended until smooth),  salt and pepper to taste and 2 tbsp of paprika.  Cook on low for 4 hours to cook the beef to medium well, then add 1 tbsp of cornstarch mixed with a little water and 16 oz of sour cream.

Here’s what I made:

2 lbs ground deer meat, 2 heaping tbsp pre-minced garlic cloves, 1 large onion (chopped, since I actually like onion and the blending was for people who don’t like onion), salt and pepper and 2 tbsp of paprika, covered in wine (3/4 bottle Charles Shaw Merlot).   I cooked it on low for 10 hours, because I like my meat well done and the deer was frozen when I put it in.  12 hours later when it was on warm I added the cornstarch and the 16 oz of sour cream.   I cooked a pound of brown rice fusilli and added the deer stroganoff to it.

I did taste it but I didn’t like it.  It was extremely tangy and I could taste the wine (I don’t like wine, by the way).

So- that experiment belongs wholly to Joel, who likes wine and sour cream.  Guess I’ll have to try another recipe this month that I can hopefully end up liking when it’s all finished.

[Via http://salenamikos.wordpress.com]

Mexican Stuffed Peppers Recipe (or "How to turn a culinary disaster into a success!")

Today, I decided to try a recipe I found online for Greek Feta/Orzo Stuffed Peppers. It looked like a great recipe on paper – had sundried tomatoes, orzo, feta, spinach, red wine vinegar… etc. But I think the proportions were all off. The amount of red wine vinegar that was recommended ended up making the filling for the peppers so pungent it was inedible! It was such a disaster! I had spent one hour roasting the peppers, making the filling, etc…. and it was 8pm with no dinner. Luckily, I had tasted the filling before I stuffed the peppers, so I could still salvage the roasted peppers. Unfortunately, we had very little left in our fridge… and I was so frustrated it was hard to be creative with what we had left! 3 peppers and no filling. So I started going through our pantry/fridge and I found: frozen corn, brown rice, taco seasoning, refried black beans, cheese and salsa. And voila! A super easy, healthy, dinner-saving recipe was born The recipe is below. Hope you enjoy it!

Ingredients

• 3 bell peppers (I had one yellow, one orange and one red – but any colors will do)
• 1 can refried black beans
• 3/4 cup brown rice
• Mexican cheese blend
• Salsa (I love Pace Picante!)
• Frozen corn
• Cumin
• Chili Powder
• Salt

Directions

1. Roast the peppers under a broiler (350 degrees for 5 min – or until the top of the peppers begins to blacken). At the same time, cook the brown rice (I used minute brown rice and just followed the directions on the package for 1 cup!)

2. Cut off the tops of the peppers, take out the seeds/etc. Set aside.

3. Heat the corn in a microwave safe bowl (or on the stovetop). I used about 3/4 cup of corn. Once warmed, stir in ~1/2 tsp cumin, ~1/2 tsp chili powder and 1/8-1/4 tsp salt. Set aside

4. Heat the refried black beans on the stove, add taco seasoning to taste (I used about 1/3 of the packet).

5. Spread the black beans at the bottom and along the sides of each pepper. Top with corn mixture, then with brown rice, then with corn again. Spoon 1 Tbsp Mexican cheese blend on top of each pepper. Broil at 350 degrees on low for 5 min until cheese is melted and bubbly. Serve with salsa and/or guacamole. Enjoy!!

[Via http://pickyeaterblog.wordpress.com]

Jumbo Shrimp & Broccolini Parmesan Risotto

I was going to make an exact replica of the terrible risotto that I had yesterday at work but my asparagus was no longer fresh so I threw it away and Whole Foods is closed today for Christmas. By the way, Merry Xmas!

I didn’t do a very good job at stocking my fridge for the end of the last long holiday season… I will need to do that once stores reopen tomorrow but probably on Sunday.

The stupid risotto that I had at Nordstrom was $16.18 This meal cost me a total of $10.23, including tax on the non-produce!! Even though my meal is only $6 cheaper, it’s SO MUCH MORE!!!! And THIS IS JUMBO SHRIMP!!!!

[100% organic & wild Gulf shrimp]

Ingredients:

• 1.5 cups chicken broth
• One 8 oz. bottle clam juice
• 2 TB unsalted butter
• 2 TB basil oil
• 3 garlic cloves, diced
• 0.5 cup Arborio rice
• 0.5 lb shrimp to the tail
• Half bunch of broccolini, cut into 4 sections
• 2 TB freshly shredded Parmesan cheese

Notes:

• Risotto instructions here.
• Bake the shrimp for 1o-15 minutes on 450ºF
• Add the broccolini to the risotto once the rice is almost al dente
• Once risotto is ready, turn off heat and add the Parmesan and mix

[Via http://ifyancanyoucan.wordpress.com]

Sardines!

In homage to my new haircut and the seas I’d like to a delicious fish dish that is so easy with no fuss ingredients.

I absolutely love small flavorful plates!  This one came from my experience as a little girl eating tin cans of sardines in a tomato sauce with lots of black pepper with translucent slivers of onions and aromatic garlic.  The oily and meaty Sardine can be a hard thing for people to consider eating, especially canned ones.  Good sardines can give a lively yet flavorful bounty of fish flavor without the horrible smell or taste so often associated with overripe fish. They aren’t bad, in fact they smell and taste rather clean and not very salty.  It’s a great item to have in your pantry.  I love them.  This became an extremely quick lunch today. With some long slivers of sweet carrots and fennel tossed simply with olive oil and a bit of sea salt, it was a perfect and extremely tasty meal for 2.  Can serve 3-4 as an appetizer.

Sardine in salsa di pomodori con i fagioli bianchi e le erbe (Translates into Sardines with tomatoes and white beans with herbs)

1 Tin Can Sardines packed in Olive Oil without bones (drained)

1/2 Yellow Onion (sliced in wedges along the grain 1/3 of an inch thick.)

2 med cloves garlic

1 T Parsley chopped

5 medium leaves of Basil (rouch chopped)

2 round slices from a lemon

Toasted rustic loaf slices

1/2 can white beans

1/2 cup white wine

2 med tomatoes (roughly diced)

7-8 Kalamata olives (pitted and rough chopped)

1 tsp.Cayenne

1 tsp. Paprika

salt

pepper

Directions:

Heat up pan on high and sweat the onions and garlic 3-4 minutes turn down heat to medium.  Add the tomatoes, tuna, olives, the cayenne and paprika.  Add the white wine and simmer. Add 1/2 a cup of water.  Add the lemon and simmer for 10 minutes then add beans. Do not over stir, just to heat beans through.  Season to taste with salt and pepper.   Softly simmer for another 6-8 minutes.  Toast some nice 1/2″ slices of a rustic white bread.  Lay bread nicely on a platter and douse with a flavorful olive oil.  Pour the Sardines and tomato sauce over the bread and sprinkle with the rough chopped herbs.  You can remove the whole circular pieces of lemons but its nice to see them on the plate. Drizzle with a little more olive oil and serve.

[Via http://danggoodfood.wordpress.com]

Banana-Walnut Muffins for breakfast today!

Banana-Walnut Muffins

• 1 ½ cups all-purpose flour
• ½ cup brown sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup mashed ripe banana (2-3 bananas)
• 1 lg egg
• ¼ cup butter, melted
• ¼ cup 1% buttermilk
• 3 tablespoons canola oil
• 1 teaspoon vanilla extract
• ⅓ cup + 2 tbsp chopped walnuts, divided

1. Heat oven to 350°F. Coat 9 cups of a standard-size muffin pan with cooking spray.

2. Whisk flour, sugar, baking powder, baking soda, and salt in bowl.

3. Mix banana, egg, spread, buttermilk, oil, and vanilla extract in large bowl until smooth. Gradually add flour mixture and stir until blended. Add 1/3 cup of the walnuts and mix thoroughly.

4. Fill muffin cups three-quarters full. Sprinkle remaining 2 tablespoons walnuts over tops.

5. Bake until a wooden pick inserted into center of muffin comes out clean, 15 to 20 minutes.

[Via http://thehoneybeequilter.wordpress.com]

Parmesan Garlic Crackers a perfect recipe for the Holiday's !

Parmesan Garlic Icebox Crackers – Recipe is for this cracker  appears on the front page of my blog.

1/2 C. Olive Oil

6 Cloves garlic , Peeled

3/4 C. all purpose flour

1 tsp. sea salt

Pinch white pepper

2 tsp. Chopped fresh rosemary, extra sprigs for garnish ( dried rosemary is okay, too )

3 Tbsp. chilled unsalted butter, cut into small pieces

1 C. finely grated Parmesan cheese  ( other hard cheese can be substitute, cheddar etc. )

5 Tbsp. sour cream

1 large egg white, lightly beaten

Place garlic and olive oil in a small pan over medium low heat and gently cook garlic till tender, about 12 to 15 min. Remove garlic from oil to cool, ( save infused olive oil for another recipe ).

Place  the flour, salt, pepper, rosemary in the bowl of a food processor; pulse to combine. Add butter, pulse until the mixture is a coarse meal. Add garlic and cheese; pulse until combined. Add 1 tablespoon of sour cream at a time , pulsing each time to combine. Process until the dough comes together and is well combined.

Transfer the dough to a work surface. Shape dough into a 2 inch wide log. Wrap in plastic wrap and refrigerate for 24 hours.

Heat oven to 325′F. Slice chilled dough into 1/4 inch slices. Place on a parchment lined baking sheet. Dip a sprig of rosemary into egg wash and place in center of the cracker slice. Bake immediately, rotating sheets once, until crackers are golden brown and firm in center, 25 to 35 minutes. Transfer to a backing rack to cool. Store in an airtight container at room temperature.

Adapted from Barb Randall, In Good Taste Cooking School.

[Via http://nwfoodforthought.wordpress.com]

Cooking

More and more I find myself cooking. It becomes interesting and challenging when you don’t understand the instructions on how to prepare some foods. In college food was a meal you shoved in your mouth on the go. At home cooking responsibility is spread out between my mom and I. Now I have all day and a curiosity for trying some good, real, healthy meals.

Some of my recent endeavours…

Brownies were successful.

Pesto pasta with a side of broccoli.

Thanksgiving stuffing from scratch.

Monstro veggie omelette with a side of rosemary potatoes.

Delish garlic cheese spread on crackers topped with sliced cucumber and tomato and or salami.

Swedish Tex Mex soft tacos, beef, guacamole, cheese, tomatoes, cucumber, fruits-pineapple, apple, grapes.

Crepes/Pancakes/Palicinces whatever you call them wherever you are from topped with Nutella and assorted jams.

Beer battered shrimp.

[Via http://seemariethree.wordpress.com]

The History of Christmas at the White House 1789-2009

Like any other Americans, the family living in the big white house on Pennsylvania avenue has traditions surrounding the holiday season as well. Sit back, and get comfortable, while we explore how Presidents have celebrated Christmas from President George Washington to President Barack Obama.

Christmas is not a time nor a season, but a state of mind. To cherish peace and goodwill, to be plenteous in mercy, is to have the real spirit of Christmas. ~ President Calvin Coolidge

more about "Christmas at the White House Overview", posted with vodpod

History of Christmas at the White House (1789-1849)

President George Washington and First Lady Martha (1789-1797)

President John Adams and First Lady Abigale (1797-1801)

President Thomas Jefferson (1801-1809)

President James Madison (1809-1817)

President James Monroe and First Lady Elizabeth (1817-1825)

President John Quincy Adams and First Lady Louisa (1825-1829)

President Andrew Jackson and First Lady Rachel (1829-1837)

President Martin Van Buren (1837-1841)

President William Henry Harrison and First Lady Anna (1841-1841)

President John Tyler and First Ladies Lettitia and Julia (1841-1845)

President James K. Polk and First Lady Sarah (1845-1849)

President Zachary Taylor and First Lady Margaret (1849-1850)

History of Christmas at the White House (1850-1901)

President Millard Fillmore and First Ladies Abigail and Caroline (1850-1853)

President Franklin Pierce and First Lady Jane (1853-1857)

President James Buchanan (1857-1861)

President Abraham Lincoln and First Lady Mary (1861-1865)

President Andrew Johnson and First Lady Elizabeth (1865-1869)

President Ulysses S. Grant and First Lady Julia (1869-1877)

President Rutherford B. Hayes and First Lady Lucy (1877-1881)

President James A. Garfield and First Lady Lucretia (1881-1881)

President Chester A. Arthur and First Lady Ellen (1881-1885)

President Grover Cleveland and First Lady Francis (1885-1889, (1893-1897)

President Benjamin Harrison and First Lady Caroline and Mary (1889-1893)

President William McKinley and First Lady Ida (1897-1901)





History of Christmas at the White House (1901-1953)

President Theodore Roosevelt and First Ladies Alice and Edith (1901-1909)

President William Howard Taft and First Lady Helen (1909-1913)

President Woodrow Wilson and First Ladies Ellen and Edith (1913-1921)

President Warren G. Harding and First Lady Florence (1921-1923)

President Calvin Coolidge and First Lady Grace (1923-1929)

President Herbert Hoover and First Lady Lou (1929-1933)

President Franklin Delano Roosevelt and First Lady Eleanor (1933-1945)

President Harry S. Truman and First Lady Bess (1945-1953)





History of Christmas at the White House (1953-1977)

President Dwight Eisenhower and First Lady Mamie Eisenhower (1953-1961)

President John F. Kennedy and First Lady Jacqueline Kennedy (1961-1963)

President Lyndon Johnson and First Lady Claudia (Lady Bird) (1963-1969)

President Richard Nixon and First Lady Patricia (1969-1974)

President Gerald Ford and First Lady Betty (1974-1977)

History of Christmas at the White House (1977-2009)

President Jimmy Carter and First Lady Rosalyn Carter (1977-1981)

President Ronald Regan and First Lady Nancy (1981-1989)

President George HW Bush and First Lady Barbara (1989-1993)

President William J. Clinton and First Lady Hillary (1993-2001)

President George W. Bush and First Lady Laura Bush (2001-2008)

President Barack Obama and First Lady Michelle Obama (2009- )

Back to Happy Holidays Main Page

[Via http://the44diaries.wordpress.com]

Edition Twenty Five 14 To 18 December 2009 (Wine by Cush)

 

Edition 25 followed a slightly different approach. Since my schedule was a mess, I had to adjust things for my blogs. The sequels to Ronin and Great Retail Store case studies were due in the previous edition and I had to put them out first which took some of my time. Large posts take time and brain power to write and delay the rest of the work. Edition 25 begins with Ronin and I think enough information is provided so that anyone can understand the thinking behind the training of Ronin. The making of stores case study provides some very useful and fundamental insights by comparing two retail stores. The information is applicable to restaurants also and the next part of this case study (though hypothetical) looks at a very big problem within both retail and restaurants. And heavy drinking is great for your health AGAIN. A recent study has found the answer and will be overturned in the next study. Andy why do San Francisco restaurants fail to stay in business or reach their true potentials? Primer articles are not abundant any more. And who is afraid of success? Everyone. The society wants us to be limited in how we live and experience life so some measure of control is applicable to our lives. Socialization determines this to a great extent and we find small or big success within the world of our own limited experiences. Some are not content and seek to find more success which would make them reach beyond the boundaries of this world of experience. Is that frightening? I think we are socialized to be afraid and stay where we are and society wants us.

*This post belongs to this week’s edition of Wine by Cush Magazine blog and published early in World of Cush also.

[Via http://worldofcush.wordpress.com]

The Orange Cupcake in Pet Society

A reader named Su sent in this image of her orange cupcake, which came out of her Pet Society stove. “I am rather disappointed with the size,” Su said. I don’t blame her. I’m not even bothering to take out my measuring stick for this one. As you can see, it’s about the same size as the blueberry cupcake (middle), which you can buy at the food shop for just 80 coins. The home-grown cupcake (right) that grows on trees is bigger.

As I said before, my own pet has stopped cooking after he found out that he had to make 19 more dishes in order to unlock the next recipe. But another reader, Supermagx had this to say in response:

An alarm clock??? I dunno about you, but I don’t enjoy hearing the alarm in the morning and I’m not about to set it 19 times in one day. That’s waaay too much work. But another player, a woman who I know in real life, also used an alarm clock while her pet cooked for two days straight. Meanwhile, her own stomach was grumbling, because she was too busy with her virtual cooking to do anything else.

[Via http://petsocietyanonymous.com]

From Adam to Zane

Meet the hosts of my new favorite two shows: Man vs. Food and Three Sheets. Adam Richman (left, above) hosts Man vs. Food on the Travel Channel where in each episode he travels to a different city, stops by a couple of local joints to eat some junk food, then finishes each episode with a cringe-inducing food challenge, such as eating a 8 lb. giant hamburger or eating 20 super hot wings in 20 minutes.  Most of the time he wins the challenge, and it makes me almost throw up watching him.  Yet, I cannot look away.  (Fellow Travel Channel host/chef Anthony Bourdain was recently quoted as asking someone at the network, “”Did this guy sign a 30-page liability waiver? You’re going to kill this guy!”)  I’ve also noticed that he seems to have gained a considerable amount of weight between seasons this year, although he claims to work out twice a day while on the road and wear the same size pants as when he auditioned. Not sure I’m buying that. Coming in 2011:  Man vs. Echocardiogram.

Zane Lamprey hosts the fun and informative Three Sheets on the FLN Network (I know: the what network?  Never heard of it before this show…) where in each episode he travels to a different country, stops by a couple of joints to drink different alcoholic drinks that the region is known for, then ends each episode showing us all the fun he had while getting drunk during each trip, like drinking marijuana in Jamacia and lots of champagne in France. The difference is the Three Sheets show actually teaches you something about the region and/or the drink being consumed, so at the end of the episode you feel like your learning something instead of like on Man vs. Food where you feel dirty for watching a man stuff 10 lbs of food down his gullet. I’m sure you can figure out which one of these jobs I would like to have.

Frankly, I think they should just combine these two shows into an hour-long glut-fest of drinking and eating.  Kind of like Thanksgiving every episode!  Zane could drink until he passes out, and Adam could give us lessons on how they put together the 6 lb burrito he just ate.  Although Zane is cuter, Adam is funnier, so together they could be the perfect host.

And put it on a network I’ve heard of…  are you listening Bravo?

[Via http://turkeysandwich.wordpress.com]

You ate that whole thing?!

A dog took it! He came out of nowhere!

Our meals this week have been pretty impressive. I’m a cook and a blogger. But not because of that fucking Julie and Julia (though I did watch it…and didn’t like it…but was maybe…just a little…a tiny bit inspired to cook….a bit).

My favorite thing I made this week was eggplant with tomatoes and parmesan. You saute some garlic and onions and spices, you add the tomatoes and a bunch of lemon juice then the eggplant. I served it on crusty bread and it was so awesomely delicious. Spicy and lemony and soft and wonderful. Scott has called it the best homemade meal he’s ever eaten, which made me feel like a real chef.

The next best thing we ate was avocado enchiladas. It had this green pepper, onion, garlic paste that was spread on each tortillas with sauteed zucchini, tomatoes, and jack cheese.

We’re trying to eat healthier, but the food I’m making is so good it’s hard not too overeat our fat little hearts out. If you want the recipes for obesity through vegetarianism, email me. Next time I’ll have to take pictures to make you jealous.

In other news, my potato salad turned out kind of mushy, but I ate it anyway because we’re poor and can’t afford to throw out perfectly good boiled potatoes.

[Via http://theoreticalcosmology.wordpress.com]

Days of Christmas Days 13 - 14

Bridgett has brought us lemons today!

Day 13 – Lemon Spread

I love lemons! I love the flavor and the scent and finding new ways to use them in my house and in my cooking.

This lemon spread makes a nice alternative to the normal jellies and marmalades. A nice new kick for your morning toast, or filled in pretty jars and labeled it makes a wonderful gift for the conisseur in your family.

You need:

• 3 organic lemons (you use the skin so make sure they aren’t treated!!!)
• 1/3 cup of butter (unsalted)
• 1 cup sugar
• Double boiler
• 2 eggs or 3 T cornstarch (the cornstarch can replace the eggs, if you are allergic, or don’t like to work with raw eggs)

Peel the lemons very thin. Try not to get too much of the pith. (the white stuff under the yellow skin)

When you are done peeling, squeeze out the lemon for the juice. Set aside. Put the eggs in a bowl and scramble them with a fork, so the white and the yoke are well blended.

In the double boiler, melt the butter, then slowly add the sugar, the lemon juice and peel and the eggs.

Stir it constantly.

When it thickens up a bit, fish out the lemon peel but keep on stirring it until it gets nice and thick. Fill in glass jars (mason jars, or jelly glasses…) let cool.

Print out some nice labels on your printer, or write them by hand. Finished!

If you like this version, try it with other citrus fruits!

and

Day 14- Lemon Thyme Salt

We all know the old standby onion, or garlic salt. Tried and true always to give a great flavor to whatever you choose to season with it.

Very few venture beyond. Although there are many great flavors one can add to salt. For example lemon, thyme, orange, or even something spicy like chili peppers.

This version I am giving you here combines salt with lemon and thyme. It makes a great seasoning for fish and poultry, but is not exclusively for only those meats. Try it on a salad, some baked char, lamb or even mashed potatoes!

What you need:

• 4 tablespoons coarse sea salt
• 1 tablespoon dried thyme
• 1 lemon (organic, you will use the skin)

Wash the lemon and grate off the skin with a lemon zester if you have one or on a fine cheese grate.

Place the salt and the thyme in a pestle and use the mortar to grind the salt and thyme until the salt is not coarse anymore and the thyme is nice and small as well. Add the lemon zest and keep grinding a bit more, to nicely distribute the lemon zest with the rest of the ingredients.

Place it on a plate to dry a few hours (may take over night). If it should still clump a bit, just go over it with the mortar once more. Fill in an airtight container and use to taste.

This makes also a neat gift if put in a pretty glass jar. Hang a little tag on it with the ingredients and where it may be used, or even give a little recipe where you used it in with it. Tie a pretty ribbon, presto! Any hostess would love to get such a yummy gift! (Well, I would!)

Don’t let this be it! Experiment a bit with herbs and salt and try to find a combination you like! Come up with your own herb salts!

[Via http://magazineruby.wordpress.com]

What the hell is yorkshire pudding

ok so i live in australia the word yorkshire pudding just isnt used or heard of here how ever we see it all the time on tv . the poeple oooooo over it the peope ohhhh over it … yet all these years i still had no isea what it was .. here we use the word pudding as a desert .. anyway … while browsing throu the shops freezer i saw this frozen bag of yorkshire puddings .. i opened the door picked it up had a good look .. ok looks good … it must be some kind of sweet desert im thinking .. ok and i put it back … it haunted me for a week i mean it was only like $3 a bag why the hell i didnt just buy it there and then i have no idea …. so i went back the following week and brought it … and heated the oven up and cooked them …while heaitng up i mentioned it to a few of my aussie mates on fb … to my surprise they all come out of the wood works saying they love these puddings ..and make ther own ,,,, I WAS LIKE WHAT THE HELL .ive never even seen these things before … they insisted i make a gravy and have it with a meat and veggies … but it was justa chips n gravy night …. oops the chips not ready the oil isnt even hot and the puding are ready … i took then out placed them on a bowl on the kitchen table .. they were sunkin in the middle but looked damn good … how could i not eat one hey …. well blow me down if they went a little peice of heaven in my mouth .. a gorgoeus crunch and a sof delicate taste … i ate one .. then to .. they melted in my mouth i cooked the chips as i ate 3 and 4 … the kids had one each with not much said … as i gobbled down 5 … served up dinner by which time i wasnt realy hungry .. my friends tell me that the frozen ones are crap ,,but that was all i had tasted .. so they have given my the recipe and i cant wait to cook them up fresh to try tomorw

sieve 1 cup of plain flour and 1/2 teaspoon of salt…

make a well in centre add two lightly beaten eggs

1 cup of milk

1 cup of water

but first put oven on in a muffin tray add 1 teaspoon of oil in each cup place in oven to make hot … about 2 to 3 minutes ….. mix batter .it will be runny

add mixture to each miffin cup and back in oven cook till golden about 15 to 20 minutes

[Via http://catscooking.wordpress.com]