tag:blogger.com,1999:blog-16950482082965259212024-03-16T00:34:23.636-07:00Smoked Salt & Peppera multi-cultural recipe blogChristinehttp://www.blogger.com/profile/01007799322391051889noreply@blogger.comBlogger178125tag:blogger.com,1999:blog-1695048208296525921.post-79096224226001834062023-03-07T03:47:00.001-08:002023-03-07T03:47:52.675-08:00Frog waffles<p> Yup. You heard right. Frog waffles. This is what cooking with kiddo looks like. I got influenced too but this adorable <a href="https://shopzoki.com/collections/kitchen/products/ebbo-frog-waffle-maker" target="_blank">mini frog waffle</a> and now our weekend pancake ritual has turned into my weekend make everything frog shaped. </p><p><br /></p><p>Ingredients</p><p>One small child/sous-chef</p><p>Frog waffle iron</p><p>Kerbey Lane pancake mix</p><p>1 egg</p><p>2/3c water</p><p>2 tbs oil</p><p>Endless patience</p><p><br /></p><p>Directions</p><p>Fire up that waffle iron by plugging it in. Go over strict safety instructions that only a parent touches the iron</p><p>Combine 1 cup pancake mix, egg water and oil into a medium mixing bowl</p><p>Pour about 1/4 cup mix into iron until light turns on and then off</p><p>Enjoy with small child and sing the Waffles Waffles Waffles Team Titans Go song</p><p>Clean up the kitchen mess and bandage Childs finger (who did not listen to you two times about not touching the waffle iron). Give big squeeze hugs and drink your coffee with cute froggy waffles </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-4ix5S-zvVz5TeDNPvdlaSfz1BHAriCuglcpnTAmIDiPHB8bLqS6SXzHMigEzquZbrkTfDuKlxe1RCn_bbZAIXoFgXP9Jtjg6wPD9oNvERUTJVC2PcRteD0yWNDjH2imAq-ekSBYyWkTuC_-iQR1wujZYnDRd5UCd6nJ53DDVCO_V-PAZIO6SkqPQ0Q/s4032/0F4E4121-4319-4707-8E70-87C2D6A91199.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-4ix5S-zvVz5TeDNPvdlaSfz1BHAriCuglcpnTAmIDiPHB8bLqS6SXzHMigEzquZbrkTfDuKlxe1RCn_bbZAIXoFgXP9Jtjg6wPD9oNvERUTJVC2PcRteD0yWNDjH2imAq-ekSBYyWkTuC_-iQR1wujZYnDRd5UCd6nJ53DDVCO_V-PAZIO6SkqPQ0Q/s320/0F4E4121-4319-4707-8E70-87C2D6A91199.jpeg" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-GLOVqIeW3O7SxAD9pRMJNCN48rjNSG3wRh4dleXUWSDfYsER5JvmhEi7KMl5g5UxoedOwPwk2JHNCutDhnaRNsyYZdNEDWkQqgiDwFw-Py4O-Ac8O_D8uRbpL0RaX9a9aPk5TrYdTNyxxyuVxpu5VAkm7EVxAs1IZuBwvm8ltWzMhRE80eyZVVXcMQ/s4032/3AF84228-8E46-4CC7-A905-E4C339F03875.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-GLOVqIeW3O7SxAD9pRMJNCN48rjNSG3wRh4dleXUWSDfYsER5JvmhEi7KMl5g5UxoedOwPwk2JHNCutDhnaRNsyYZdNEDWkQqgiDwFw-Py4O-Ac8O_D8uRbpL0RaX9a9aPk5TrYdTNyxxyuVxpu5VAkm7EVxAs1IZuBwvm8ltWzMhRE80eyZVVXcMQ/s320/3AF84228-8E46-4CC7-A905-E4C339F03875.jpeg" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2LW6bhjmcWcA9Z9aJTIhX_i_9tujjMk7y5aNuUQKErm3YcLtEwhJb1wKCAGcr3_c51hFGR6tLW4KXMKFd-RwbdVTchEgoWQ5XEFGRLVcjxKGaYF0LWiuhPG2ybwdKC2-isiYcjs5X-Py_yU_HvnK45Mkmm4C349Ye-CbFPu6BD-92rzofzCNquqUTYg/s4032/162E28A4-EC73-43C3-A274-E0CAA908E241.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2LW6bhjmcWcA9Z9aJTIhX_i_9tujjMk7y5aNuUQKErm3YcLtEwhJb1wKCAGcr3_c51hFGR6tLW4KXMKFd-RwbdVTchEgoWQ5XEFGRLVcjxKGaYF0LWiuhPG2ybwdKC2-isiYcjs5X-Py_yU_HvnK45Mkmm4C349Ye-CbFPu6BD-92rzofzCNquqUTYg/s320/162E28A4-EC73-43C3-A274-E0CAA908E241.jpeg" width="240" /></a></div><br /><p><br /></p>Christinehttp://www.blogger.com/profile/01007799322391051889noreply@blogger.com0tag:blogger.com,1999:blog-1695048208296525921.post-41092114147585788492021-10-16T14:41:00.006-07:002021-10-16T14:51:18.186-07:00Vietnamese Turmeric Fish (Chả Cá)<p> <span face="Roboto, sans-serif" style="-webkit-text-size-adjust: 100%; background-color: white; caret-color: rgb(117, 117, 117); color: #757575; font-size: 15px;">Chả Cá is a fish dish originating from north Vietnam. Tumeric marinated fish is grilled table-side, which was always fun for me as a kid. The fish is served with rice noodles, peanuts, and plenty of dill! All these great flavors combine to make a delicious, yet light, bowl of savory, crunchy, satisfying goodness! For our last visit to Houston, I had my mom teach me how to make this dish. Here's her version:</span></p><br style="-webkit-text-size-adjust: 100%; caret-color: rgb(117, 117, 117); color: #757575; font-family: Roboto, sans-serif; font-size: 15px;" /><span face="Roboto, sans-serif" style="-webkit-text-size-adjust: 100%; background-color: white; caret-color: rgb(117, 117, 117); color: #757575; font-size: 15px;">Ingredients:</span><br style="-webkit-text-size-adjust: 100%; caret-color: rgb(117, 117, 117); color: #757575; font-family: Roboto, sans-serif; font-size: 15px;" /><div style="-webkit-text-size-adjust: 100%; caret-color: rgb(117, 117, 117); color: #757575; font-family: Roboto, sans-serif; font-size: 15px;">4 monk fish or catfish fillets, cut in 1" pieces</div><div style="-webkit-text-size-adjust: 100%; caret-color: rgb(117, 117, 117); color: #757575; font-family: Roboto, sans-serif; font-size: 15px;">1 tbs. rice flour</div><div style="-webkit-text-size-adjust: 100%; caret-color: rgb(117, 117, 117); color: #757575; font-family: Roboto, sans-serif; font-size: 15px;">2 tbs Greek yogurt</div><div style="-webkit-text-size-adjust: 100%; caret-color: rgb(117, 117, 117); color: #757575; font-family: Roboto, sans-serif; font-size: 15px;">1-2 tsp ground tumeric</div><div style="-webkit-text-size-adjust: 100%; caret-color: rgb(117, 117, 117); color: #757575; font-family: Roboto, sans-serif; font-size: 15px;">1 inch galangal, ground in a mortar and pestel (or mustard powder)</div><div style="-webkit-text-size-adjust: 100%; caret-color: rgb(117, 117, 117); color: #757575; font-family: Roboto, sans-serif; font-size: 15px;">1 tbs vegetable oil</div><div style="-webkit-text-size-adjust: 100%; caret-color: rgb(117, 117, 117); color: #757575; font-family: Roboto, sans-serif; font-size: 15px;">1/2 tsp. shrimp paste (mam tom)</div><div style="-webkit-text-size-adjust: 100%; caret-color: rgb(117, 117, 117); color: #757575; font-family: Roboto, sans-serif; font-size: 15px;">3 green onions, white parts smashed (save greens parts as below)</div><div style="-webkit-text-size-adjust: 100%; caret-color: rgb(117, 117, 117); color: #757575; font-family: Roboto, sans-serif; font-size: 15px;"><br /></div><div style="-webkit-text-size-adjust: 100%; caret-color: rgb(117, 117, 117); color: #757575; font-family: Roboto, sans-serif; font-size: 15px;">Marinated for at least 4 hrs. </div><div style="-webkit-text-size-adjust: 100%; caret-color: rgb(117, 117, 117); color: #757575; font-family: Roboto, sans-serif; font-size: 15px;">Bake at 400 for 5-8 minutes or until browned. </div><div style="-webkit-text-size-adjust: 100%; caret-color: rgb(117, 117, 117); color: #757575; font-family: Roboto, sans-serif; font-size: 15px;"><br /></div><div style="-webkit-text-size-adjust: 100%; caret-color: rgb(117, 117, 117); color: #757575; font-family: Roboto, sans-serif; font-size: 15px;">Fry in oil with </div><div style="-webkit-text-size-adjust: 100%; caret-color: rgb(117, 117, 117); color: #757575; font-family: Roboto, sans-serif; font-size: 15px;">1 cup fresh dill</div><div style="-webkit-text-size-adjust: 100%; caret-color: rgb(117, 117, 117); color: #757575; font-family: Roboto, sans-serif; font-size: 15px;">1 cup green onion, cut in 1" long slices</div><div style="-webkit-text-size-adjust: 100%; caret-color: rgb(117, 117, 117); color: #757575; font-family: Roboto, sans-serif; font-size: 15px;">until fish is crisp, about 2-3 minutes. </div><div style="-webkit-text-size-adjust: 100%; caret-color: rgb(117, 117, 117); color: #757575; font-family: Roboto, sans-serif; font-size: 15px;"><br /></div><div style="-webkit-text-size-adjust: 100%; caret-color: rgb(117, 117, 117); color: #757575; font-family: Roboto, sans-serif; font-size: 15px;">Serve with:</div><div style="-webkit-text-size-adjust: 100%; caret-color: rgb(117, 117, 117); color: #757575; font-family: Roboto, sans-serif; font-size: 15px;">Black sesame chips (banh trang)</div><div style="-webkit-text-size-adjust: 100%; caret-color: rgb(117, 117, 117); color: #757575; font-family: Roboto, sans-serif; font-size: 15px;">Vermicelli noodles</div><div style="-webkit-text-size-adjust: 100%; caret-color: rgb(117, 117, 117); color: #757575; font-family: Roboto, sans-serif; font-size: 15px;">Roasted peanuts</div><div style="-webkit-text-size-adjust: 100%; caret-color: rgb(117, 117, 117); color: #757575; font-family: Roboto, sans-serif; font-size: 15px;">Nước mắm </div><div style="-webkit-text-size-adjust: 100%; caret-color: rgb(117, 117, 117); color: #757575; font-family: Roboto, sans-serif; font-size: 15px;">Mam tom (shrimp paste mixed with lime juice and equal portions sugar and rice whiskey)</div><div style="-webkit-text-size-adjust: 100%; caret-color: rgb(117, 117, 117); color: #757575; font-family: Roboto, sans-serif; font-size: 15px;">Lettuce and herbs (IE: garlic chives, purple Thai basil, mint , cilantro)</div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcC366GqIexnLd9eGM8_qMiVTBN3RpVka872vIvUHbrRf9J76xLSUXPTu7ZvdVl0kaHEb7tGjcsgUFUUECW-0IJQg-TWhyfwhK-x2tyoVPios0gK8pxO5MX0FXOi9hmH_SrlV1n5aiiXrY/s480/blogger-image-113962509.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="360" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcC366GqIexnLd9eGM8_qMiVTBN3RpVka872vIvUHbrRf9J76xLSUXPTu7ZvdVl0kaHEb7tGjcsgUFUUECW-0IJQg-TWhyfwhK-x2tyoVPios0gK8pxO5MX0FXOi9hmH_SrlV1n5aiiXrY/w480-h640/blogger-image-113962509.jpg" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyu3v1bZRh5-bx5i48t5RMLy6Dyrx9bdNABy4UoLqBzvREmsX4Dvt9JO3QoCTVBBNzHHJ9sR1J1DFY5hV8hr22zYVW0duI7Kx6a0uVp6lvHN4ZU74Pz83try0JIhQwHfVCjmIqI2z2NomU/s640/blogger-image-397893440.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyu3v1bZRh5-bx5i48t5RMLy6Dyrx9bdNABy4UoLqBzvREmsX4Dvt9JO3QoCTVBBNzHHJ9sR1J1DFY5hV8hr22zYVW0duI7Kx6a0uVp6lvHN4ZU74Pz83try0JIhQwHfVCjmIqI2z2NomU/s320/blogger-image-397893440.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaFdfLaFEEGL9n22gpmLKl6Nw9BfI4xxVgnZ32Dzk2GAPg4adRE7iWYc88ubqkFuia9IEI_8-BEZ4F8-12XU7SWEw_jIzb4k4Y8UOFONkjxlsIV8vK48gZcO4Lw2MQaRshkqqpDsgjKkvs/s480/blogger-image-1549605734.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="360" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaFdfLaFEEGL9n22gpmLKl6Nw9BfI4xxVgnZ32Dzk2GAPg4adRE7iWYc88ubqkFuia9IEI_8-BEZ4F8-12XU7SWEw_jIzb4k4Y8UOFONkjxlsIV8vK48gZcO4Lw2MQaRshkqqpDsgjKkvs/w480-h640/blogger-image-1549605734.jpg" width="480" /></a></div><br /><div style="-webkit-text-size-adjust: 100%; caret-color: rgb(117, 117, 117); color: #757575; font-family: Roboto, sans-serif; font-size: 15px;"><br /></div>Christinehttp://www.blogger.com/profile/01007799322391051889noreply@blogger.com0tag:blogger.com,1999:blog-1695048208296525921.post-50639652522638985572021-09-10T18:25:00.001-07:002021-09-26T09:57:22.622-07:00Whole30 Thai-style Green Curry<div><br></div><div><img id="id_94e0_bb0_ea69_f948" src="https://lh6.googleusercontent.com/dc1l4m_Yxrl1_Bcu0qOtJx5LqM29ntEfJjkgGn6TbHSmP1JNCWOexxWoKdItux0pfOg" alt="" title="" tooltip="" style="width: 392px; height: auto;"><br><br>I’d gotten some amazing produce and meat from my Farm to Table produce box. Summer squash, purple and yellow small potatoes, ground beef from 44Farms, amongst tons of other things. And farm boxes and Whole30 always turns up my cooking creativity. </div><div><br></div><div>There are so many hashes on Whole30 but hashes start to bore me. So I made this Thai style green curry instead. </div><div><br></div><div>Ingredients</div><div><ul><li>1 yellow onion, chopped</li><li>2 garlic cloves, minced</li><li>2 summer squash, any color, thinly sliced</li><li>1 lb ground beef</li><li>1/2 can coconut milk</li><li>3 tbs compliant green curry </li><li>Avocado oil</li><li>Salt and pepper</li></ul>Directions</div><div><ol><li>Sauté yellow onions in a large, tall sided pan or wok over medium-high heat in avocado oil for 3-5 minutes or until softened </li><li>Add minced garlic and cook for additional 1 minute. Add summer squash and salt and pepper to taste. Cook until softened, stirring every few minutes, for 5-8 minutes. </li><li>Add coconut milk and green curry. Simmer over medium-low heat for 20 minutes. </li><li>Serve over cauliflower rice or white rice if not Whole30</li></ol></div>Christinehttp://www.blogger.com/profile/01007799322391051889noreply@blogger.com0tag:blogger.com,1999:blog-1695048208296525921.post-30631246535511017142021-09-10T18:22:00.001-07:002021-09-10T18:26:08.798-07:00Labor Day BBQ on Whole30St. Louis style Whole30 spare ribs<div><br><div>Dry rubbed a rack of pork ribs with:</div><div>1/4 c. Smoked paprika</div><div>1 tbs Onion powder</div><div>1 tbs Garlic powder</div><div>1/2 tsp Cayenne powder</div><div>1 tbs Salt</div><div>1 tbs Pepper</div><div>Lemon rind</div><div><br></div><div><br></div><div>Grilled in aluminum pan covered in foil with 3/4 c water +1/4c ACV for 2 hrs at 300F, </div><div><br></div><div>Then removed and grilled on grill with homemade no sugar BBQ sauce. The literally fell apart on me when I tried to flip. Served with shredded Costco bag mix and Tessamae AvoRanch dressing 🤤😋</div><div><br></div><div>Homemade No Sugar BBQ sauce <a href="https://40aprons.com/whole30-bbq-sauce-2/">https://40aprons.com/whole30-bbq-sauce-2/</a></div><div>1 Tbs Ghee</div><div>1 c chopped onion</div><div>4 cloves minced garlic</div><div>1/2 c. Chopped dates coated in coconut flour (<span style="font-size: 1rem; caret-color: rgb(29, 30, 31); color: rgb(29, 30, 31); font-family: -apple-system, BlinkMacSystemFont, Roboto, "Segoe UI", system-ui, "Helvetica Neue", Ubuntu, sans-serif; -webkit-tap-highlight-color: rgba(0, 0, 0, 0); -webkit-text-size-adjust: 100%;">Bard Valley Natural Delights Premium Chopped Medjool Dates)</span></div><div>4 Oz tomato paste</div><div>1 tbs Paprika</div><div>1 tsp mustard powder</div><div>1/4 c Coconut aminos</div><div>Water </div><div>4 tbs Apple Cider Vinegar</div><div>*I also had 2 very ripe figs I chopped and added</div><div><div><ol><li>Heat ghee in medium saucepan over medium-high heat. Add onions and cook until softened, about 5 minutes</li><li>Add rest of ingredients. Stir and simmer over medium-low heat for about 10 minutes. </li><li>Transfer to blender and blend until smooth</li></ol></div><div><br><div><img id="id_44fd_b121_eb_8298" src="https://lh4.googleusercontent.com/6vWUdsiQ0InpKxoPD43MZBVZdQJq40Mlaxl6UxLJxb7CNXMWdH2HLFAvGGP30jQchHU" alt="" title="" tooltip="" style="width: 392px; height: auto;"><br><br><br></div></div></div></div>Christinehttp://www.blogger.com/profile/01007799322391051889noreply@blogger.com0tag:blogger.com,1999:blog-1695048208296525921.post-7224373120139001722021-09-08T03:15:00.001-07:002021-09-08T03:15:27.170-07:00Whole30 Quick BreakfastsWhole 30 quick b-fast: <div>Hard boiled egg plus Everything but the Bagel seasoning, fresh fig, Applegate bacon, water and/or tea/black coffee <div><img id="id_d4df_df21_6043_8d60" src="https://lh4.googleusercontent.com/j1YPzgx85YO0-u5TWENwVXj-b13118PLcrlFMrpLYg9p3fotCb1uwKzSHvxUAEpEjvI" alt="" title="" tooltip="" style="width: 392px; height: auto;"><br><br><br></div></div>Christinehttp://www.blogger.com/profile/01007799322391051889noreply@blogger.com1tag:blogger.com,1999:blog-1695048208296525921.post-64187954402968804582021-09-08T03:12:00.001-07:002021-09-08T03:12:54.389-07:00Visit to Boggy Creek FarmstandMy husband and son picked out pretty flowers for me and I picked out some groceries, then son played in some dirt next to chickens, then we (probably broke a rule 😬) and played pretend on some small Kubota farm equipment. It was a nice morning to visit <a href="https://www.boggycreekfarm.com/">https://www.boggycreekfarm.com/</a> . I also got 2 beautiful handmade ceramic cups (along with local ground beef, green eggplant, honeycomb, red jalapeño, coffee, pastries and sparkling water)<div><img id="id_f87d_2352_dfad_cdd7" src="https://lh4.googleusercontent.com/M-A91526L1eCa6mkPiEs4e1asO3hqd4Aahpa6lIYg7BINzguyHX41HI6zSTgR-4mRIM" alt="" title="" tooltip="" style="width: 392px; height: auto;"><br><br><img id="id_156a_d55a_524f_edc" src="https://lh4.googleusercontent.com/rugsuOr2V6YLX6eufq4s2h92pqbGwC_NwbB8k5r63dq55R3R4cKUK3Y4t5Fsh56l6as" alt="" title="" tooltip="" style="width: 392px; height: auto;"><br><br><img id="id_efd3_7202_5b7a_43d0" src="https://lh3.googleusercontent.com/8qYIVt-kBdkGRzEidn-CFujaOOSgh-vt7d1L01R7gejupBzLxz3KAMs9kTQbj4uoE8M" alt="" title="" tooltip="" style="width: 392px; height: auto;"><br><br><img id="id_74d_9b3b_e2e_bbff" src="https://lh5.googleusercontent.com/4OvIDnK4kTdBgHNv0iDPghBo4oY7ZP2dCcZQjspISxUjGxqSdEt9JF24kCQTHlY5mkE" alt="" title="" tooltip="" style="width: 392px; height: auto;"><br><br><br></div>Christinehttp://www.blogger.com/profile/01007799322391051889noreply@blogger.com0tag:blogger.com,1999:blog-1695048208296525921.post-83893798095924848412021-09-08T02:59:00.001-07:002021-09-08T03:08:03.346-07:00Whole30 compliant gỏi tôm thịt (Vietnamese summer salad with shrimp and chicken)Shredded cucumbers, carrots, cantaloupe, red onion, cooked shrimp(also did half of the shrimp ceviche-style and marinated in lime and lemon juice) and shredded rotisserie chicken, pistachios with a dressing of nước chấm (fish sauce, minced jalepeños, minced garlic, salt and pepper). Some cilantro for garnish and ate with Trader Joe’s grainless cassava & coconut chia chips which were a pretty good substitute for the more traditional rice crackers <div><br></div><div>Inspired by frommaggiesfarm <a href="http://frommaggiesfarm.blogspot.com/?m=1" id="id_5b51_f30_abad_2cc">http://frommaggiesfarm.blogspot.com</a> melon shrimp ceviche IG post and Andrea Nguyen’s VFAD smashed cucumber salad recipe <a href="https://www.amazon.com/Vietnamese-Food-Any-Day-Recipes/dp/0399580352">https://www.amazon.com/Vietnamese-Food-Any-Day-Recipes/dp/0399580352</a></div><div><div><br></div><div><img id="id_3674_2db8_f7ec_229b" src="https://lh6.googleusercontent.com/sl2g0bljAS6NHSpiNsJC7vhn4f3VKs-BQHFW2HoY_LK1AIZJo02DcoXqd-XWg_fGRAw" alt="" title="" tooltip="" style="width: 392px; height: auto;"><br><br><br></div></div>Christinehttp://www.blogger.com/profile/01007799322391051889noreply@blogger.com0tag:blogger.com,1999:blog-1695048208296525921.post-34582766636874252902021-09-01T06:00:00.001-07:002021-09-01T06:00:00.173-07:00Ham and Cheese Omelette<div class="separator" style="clear: both; text-align: left;">I learned how to cook by making omelettes for weekend breakfasts with and then later, for my mom.</div><div class="separator" style="clear: both; text-align: left;">It's a great dish to clean out your fridge with. Any past-their-prime veggies or deli meats and cheeses can be used once you get the hang of what tastes good together.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><u>Ham and Cheese Omelette</u></div><div class="separator" style="clear: both; text-align: left;"><ul style="text-align: left;"><li>eggs (I usually number of people +2 eggs for how many I use)</li><li>chopped ham or other deli meat</li><li>shredded cheese</li><li>salt and pepper</li><li>butter</li><li>herbs (green onions, parsley, etc.)</li></ul>Directions:</div><div class="separator" style="clear: both; text-align: left;"><ol style="text-align: left;"><li>In a small bowl, crack and beat the eggs with a fork until combined. Add salt and pepper.</li><li>Warm a large pan over medium heat and add a small amount of neutral cooking oil and a small pat of butter.</li><li>Gently pour the beaten eggs in the pan and swirl the pan to evenly coat the bottom. You can shake the pan or use a spatula to gently lift cooked edges and replace with the remaining uncooked eggs.</li><li>Once most of the eggs are set, put your fillings (chopped ham and shredded cheese, cooked onions, cooked spinach, whatever) into the middle of the set eggs.</li><li>Fold both sides over the fillings like a burrito, and roll or tip the eggs onto a plate. Garnish with herb</li></ol>Notes: If you like your eggs cooked all the way through like my husband, flip folded sides of the omelette onto the pan and cook a little longer.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQMXtRchbqFSujL-RQ0D2JkJBrKGFb0KOkYt2hoTH5lYZuDgSt3i-WwIExWjTVPFwwl6kS31qapWaGeXujsRr5he-dPYyJEKulHR2erTHhBbxUGqGnRo3HocJQvW3SiyFk_-UQSXX04Jax/s1600/skFMUI1eSWSHj%2525TiThAmOQ.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQMXtRchbqFSujL-RQ0D2JkJBrKGFb0KOkYt2hoTH5lYZuDgSt3i-WwIExWjTVPFwwl6kS31qapWaGeXujsRr5he-dPYyJEKulHR2erTHhBbxUGqGnRo3HocJQvW3SiyFk_-UQSXX04Jax/s400/skFMUI1eSWSHj%2525TiThAmOQ.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div>
Christinehttp://www.blogger.com/profile/01007799322391051889noreply@blogger.com0tag:blogger.com,1999:blog-1695048208296525921.post-11880965474560203182021-08-14T05:24:00.003-07:002021-08-14T05:24:51.647-07:00Strawberry Gingersnap Icebox Cake<p> I have a NYTCooking subscription. It is one of the many things I have taken pleasure in during the crazy COVID-19 times. One of the recipes of the week was this Strawberry Gingersnap Icebox Cake and so I made it for my family's reunion a few weeks ago.</p><p>I love a good icebox cake. I mean, not baking or turning on our oven when it's 100F outside always is a great thing. Jellos/jellies, southwestern fruit salads, and slice fruit can only get you so far sometimes. Sometimes you just want to stick a fork (or spoon) in a dessert and eat something sweet.</p><p><u>Strawberry Gingersnap Icebox Cake</u></p><p><a href="https://cooking.nytimes.com/recipes/1019326-strawberry-gingersnap-icebox-cake?action=click&module=Local%20Search%20Recipe%20Card&pgType=search&rank=1" target="_blank">source: NYT Cooking</a></p><p>Ingredients:</p><p></p><ul style="text-align: left;"><li>14 oz. bag of gingersnap cookies (I used Stauffer's)</li><li>1 lb. fresh strawberries</li><li>16 oz. mascarpone cheese</li><li>1 tsp. vanilla</li><li>1/2 tsp. zest of lime</li><li>1/4 c. powdered sugar</li><li>1 tbs. white sugar</li><li>~3/4 tsp grated fresh ginger, separated into 1/4 tsp and 1/2 tsp</li></ul>Directions:<p></p><p></p><ol style="text-align: left;"><li>Wash and sort strawberries, reserving about 5-8 of the prettiest strawberries for decoration.</li><li>Slice remaining strawberries.</li><li>Puree sliced strawberries in a food processor.</li><li>If you want to be fiddly, strain strawberry puree in a fine mesh strainer, then return to food processor.</li><li>In the same food processor (or a stand mixer), combine mascarpone cheese, vanilla, powdered sugar and 1/4 tsp of the grated ginger and whisk/beat until creamy.</li><li>Layer gingersnap cookies in a ~9" spring form pan.</li><li>Follow with a layer of strawberry/mascarpone mixture</li><li>Repeat layers (I got about 2-3 layers in my circular pan)</li><li>End with a layer of the strawberry/mascarpone mixture</li><li>Before serving, hull the "pretty strawberries" and mix with granulated white sugar, remaining 1/2 tsp grated ginger, and 1/2 tsp. lime zest</li><li>Refrigerate overnight. To serve, carefully release the springform sides.</li></ol>Notes: I think I lined the bottom of my pan with a little parchment paper to allow for easier clean-up/serving/release from the spring form pan. Also, my mascarpone mixture was much more lumpy than I expected it to be.<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3yQRMAPSk24IoOk_lJMIxl_ZkHkEolm1b0XU13SZ9fwTY9itbwjpt3g9wiblXQelw2YJ1hjxHuBWSlWWnpGVax4pOWUA7sOg-M4yTy7XYrnNittHVzU3f2H4Go5mbatpfEn7y1mo4HwSv/s2048/5E4DFA3A-DCA2-4DA2-85EB-4D2E63C9757C_1_201_a.heic" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1354" data-original-width="2048" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3yQRMAPSk24IoOk_lJMIxl_ZkHkEolm1b0XU13SZ9fwTY9itbwjpt3g9wiblXQelw2YJ1hjxHuBWSlWWnpGVax4pOWUA7sOg-M4yTy7XYrnNittHVzU3f2H4Go5mbatpfEn7y1mo4HwSv/w640-h424/5E4DFA3A-DCA2-4DA2-85EB-4D2E63C9757C_1_201_a.heic" width="640" /></a></div><br /><div><br /></div>Christinehttp://www.blogger.com/profile/01007799322391051889noreply@blogger.com0tag:blogger.com,1999:blog-1695048208296525921.post-34189478339327571872021-08-11T04:27:00.001-07:002021-09-01T05:14:07.454-07:00Food and Service ExperienceI realized that when my husband of 8 years and partner for 13 years just recently found out that my family owned a Chinese/Vietnamese restaurant in Houston, that there was a lot of service and food history I haven’t shared here on my blog. <div><br></div><div>Anyone who’s ever spent more than a day with me knows that I flipping love food and drink. That’s kinda why this blog is here. No one wants to hear me yap on and on about some obscure cooking technique in the real world. I start getting that glazed-over look when I start gushing about food. But the Internet is a wonderful (and sometimes terrible) place to just spit out your passion. </div><div><br></div><div>This is why I love food and drink. </div><div>Here are some of my (and my family’s) past history and work in the food service industry:</div><div><br></div><div>My parents, along with a few of my dad’s family members owned a Chinese-Vietnamese restaurant called Hong Kong Kitchen in Houston. This was when my mom quit her job in International Business banking after having my older sister. If you are familiar with Houston, the restaurant is now present-day Fung’s Kitchen (which has awesome Dim Sun, btw) off 59 between Bellaire and Fondren. </div><div><br></div><div>I worked throughout the food service industry when in high school and college. My first paying job was in Houston as a hostess for a sports bar called Champps. Then, I was a server at a Thai restraint called Lemongrass café. I worked a summer as a bartender on 6th St. in Austin at a surf-themed shot bar called Wave. </div><div><br></div><div>Food’s always been a family passion. My dad’s side of the family ran a Café/French-style ice cream shop in Vietnam. My mom grew up well-off and as a world traveler. She has been wined and dined pretty much everywhere. When she lost her home country (Vietnam), as well as the cooks that came with her houses, she put on an apron and started learning how to REALLY cook at the age of 25. She made apple pies in Missouri while hanging out with her American host family. She studied and practiced Vietnamese street food and cooking. My mom’s parents emigrated to Paris where my grandmother took cooking classes at Le Cordon Bleu. I remember visiting them over the summers and waking up to the smell of freshly baked petit pain au chocolat and croissants she would bake in her tiny Paris kitchen. Food is love. Love is sharing food. </div><div><br></div><div>Food, water, shelter. If you boil down life (pun intended), these are the essential material things one needs to survive.</div><div><img id="id_40ef_1140_c278_a7a8" src="https://lh6.googleusercontent.com/n8MSc2JAKI5szDvLZKd8mDTJW_kC21fUQHbZmC6WSESAZ60jZrROjLduvLXOi5VTI1I" alt="" title="" tooltip="" style="width: 392px; height: auto;"><br><br><img id="id_5cdb_48d6_a3fb_4f92" src="https://lh4.googleusercontent.com/wRg1e_ZBek1dRjxBHFMslbsv_fKfucT2ds4DXshkRQMvMlRNHX1my3hRix-1MlPCGM8" alt="" title="" tooltip="" style="width: 392px; height: auto;"><br><br><img id="id_ddc0_1de1_436e_66c8" src="https://lh4.googleusercontent.com/e_SjekCI7ue7UNW54J7phM90qVFeNuMx2s8lFGgjH9xFw_JRRkoNGbTa3hlvHhwiv2g" alt="" title="" tooltip="" style="width: 392px; height: auto;"><br><br><br></div><div><br></div>Christinehttp://www.blogger.com/profile/01007799322391051889noreply@blogger.com0tag:blogger.com,1999:blog-1695048208296525921.post-68967555706509967962021-07-23T04:38:00.001-07:002021-07-23T04:42:25.358-07:00Ahi Mango Salad with TostonesI’ve had this recipe saved in my Instagram Saved posts for some time and thought this week, in the middle of summer, would be a great time to try it out.<div><br></div><div>It did not disappoint. </div><div><br></div><div><img id="id_526b_6bb9_d4aa_7358" src="https://lh3.googleusercontent.com/hMOhevo4uaBCohkWfnyrpdKpz7uBNCv3g1XEkedtqVyinoDPj6Ida052GGdFZuTZDU4" alt="" title="" tooltip="" style="width: 392px; height: auto;"><br><br>The recipe is from CookbyColor and was posted on Whole30Recipes IG</div><div><br></div><div>Came together in about an hour (because the tostones)</div><div><br></div><div>I served it with tostones, Siete chips, seaweed sheets, and avocado and topped mine with furikake, toasted sesame seeds, volcanic salt chili flakes (a gift from my acupuncturist from a trip she made to Greenland) </div><div><br></div><div>It was a nice weekday dinner. </div><div><br></div><div>Chopped sushi grade (fresh, frozen and thawed) ahi tuna, mango, Persian cucumbers and red onion into about 1/4” cubes. Added one deseeded Finely chopped Serrano pepper. </div><div><br></div><div>Dressed with: 1/3 c coconut aminos, 2 tsp fish sauce, 2 tsp sesame oil, 1/4” “nub” of chopped ginger, chopped garlic clove, chopped whites of 2 green onions </div><div><br></div><div>Combined chopped stuff and dressing and tossed in bowl. Served over some bagged chopped salad/slaw mix. Topped with Furikake, toasted sesame seeds, chili flakes, sliced avocado </div><div><br></div><div>Made tostones by pan frying one inch pieces of plantain in a cast iron pan with avocado oil. Flipped and smashed with the back of a large spoon. Sprinkle of salt. </div><div><br></div><div>I ate mine with the Siete chips and seaweed sheets. And a spoon. 🥄</div>Christinehttp://www.blogger.com/profile/01007799322391051889noreply@blogger.com0tag:blogger.com,1999:blog-1695048208296525921.post-70419713125642425562020-08-08T16:47:00.001-07:002020-08-08T16:47:16.841-07:00Nui Xao Bo or Vietnamese MacaroniThere is a great Chinese-Vietnamese restaurant that is 24-7 called Tan Tan in Houston. It's wrapped up in so many great childhood memories for me. They have this one dish that we kids would occasionally order that is a weirdly amazing and umami spin on macaroni. Ketchup-y stir fry with beef and macaroni. When I was looking up recipes, I saw that in Vietnam they actually use macaroni made with rice (something Vietnamese people did to mimic the Italian noodles with what they had). I was unable to get rice noodle macaroni, and made it with HEB Veggie Pasta Ridged Elbow pasta and it turned out pretty good.<br />
<br />
Nui Xao Bo, Vietnamese Macaroni<br />
Recipe adapted from <a href="https://food52.com/recipes/80550-stir-fried-beef-macaroni" target="_blank">food52</a><br />
Ingredients:<br />
<br />
<ul>
<li>1 tsp. sesame oil</li><li>1 tbs. low sodium soy sauce</li><li>1 tsp. oyster sauce</li><li>1/2 tsp. garlic powder</li><li>1 tsp. powdered chicken bouillon</li><li>1 tsp. sugar</li><li>1 bunch green onion, sliced-white and greens separated</li><li>1 lb. thin cut ribeye, sliced across the grain into about 1/4" slices</li><li>2 garlic cloves, minced</li><li>half yellow onion, sliced thinly</li>
<li>1 tbs. tomato paste</li><li>2 tbs. ketchup</li><li>1/2 tsp. black pepper</li><li>2 tbs. vegetable oil</li><li>1/2 tsp. sriracha</li><li>salt and pepper to taste</li></ul><div>Directions:</div><div><ol style="text-align: left;"><li>In a medium bowl, stir together the sesame oil, soy sauce, oyster sauce, garlic powder, powdered chicken bouillon, whites of the green onion, sugar and black pepper. Add ribeye and toss to coat. Set aside for 15 minutes.</li><li>Cook pasta per directions, shortening time by about 3-5 minutes. Drain and add small amount of vegetable oil to prevent sticking. I do this in the colander I drain it in.</li><li>Heat 1 tbs. vegetable oil in a wok or large pan over medium heat and add garlic and yellow onion and cook until fragrant, about 1 minute. Add marinated beef and turn up heat to medium-high. Cook until no longer pink, about 2-5 minutes. Transfer to a plate.</li><li>Add 1 tbs. vegetable oil to wok and heat over medium heat. Add macaroni and tomato paste and ketchup and toss to coat. Add beef back into pan and combine until heated through. </li><li>Plate and add green onions. ENJOY!</li></ol><br /></div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjZI17nn_GmRhuw3I_EaHmmzBQIlMNRpN6b2GnDIsQOsZIP5plfWEw9KOj-Pa8vi10ajg7JTXorQB5Qtrl6f2u7Qc-0TIfkUYcp2QeSKVtuiN4yIMWTdlGuY1k5THMpHQguOX31e4s3Ka4/s2048/D8611745-8ADF-4BA4-9065-638666E02235.JPG" imageanchor="1" style="display: block; padding: 1em 0px;"><img border="0" data-original-height="2048" data-original-width="1536" height="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjZI17nn_GmRhuw3I_EaHmmzBQIlMNRpN6b2GnDIsQOsZIP5plfWEw9KOj-Pa8vi10ajg7JTXorQB5Qtrl6f2u7Qc-0TIfkUYcp2QeSKVtuiN4yIMWTdlGuY1k5THMpHQguOX31e4s3Ka4/w600-h800/D8611745-8ADF-4BA4-9065-638666E02235.JPG" width="600" /></a></div><div><br /></div>
Christinehttp://www.blogger.com/profile/01007799322391051889noreply@blogger.com0tag:blogger.com,1999:blog-1695048208296525921.post-39065048978486753172020-07-15T09:51:00.002-07:002021-10-06T19:26:03.471-07:00Mom's Shrimp ToastWhat's better than baguette, shrimp, celery mixtures smothered in mayonnaise and baked until golden and bubbly? I don't know either. This appetizer was, and occasionally still is, on heavy rotation in my family. I'm pretty sure mom learned it from a family-friend of ours during one of the epic get-togethers they used to have. It seems totally disgusting once you know the ingredients, but believe me, this is delicious. And vaguely '70's-esque. Much of the cooking I learned before I started asking mom about her cooking and techniques (she is a "just watch and learn" kind of cook/teacher), was from this old Betty Crocker ring binder my mother had in her recipe book collection. There were some pretty retro dishes in there, but the directions, ingredients, and instructions were all pretty easy and assessable for a young Christine. You betcha I can make a mean omelette! For some reason, I feel like this shrimp toast would fit right in that Betty Crocker book under the 'party appetizer' tab. Haha<br>
<br>
Shrimp Toast<br>
<span style="background-color: white; color: #222222; font-family: arial, helvetica, sans-serif; font-size: x-small;">Sautee:</span><br>
<br>
<ul>
<li><span style="background-color: white; color: #222222; font-family: arial, helvetica, sans-serif; font-size: x-small;">Chopped onion and garlic</span></li>
<li><span style="background-color: white; color: #222222; font-family: arial, helvetica, sans-serif; font-size: x-small;">Chopped shrimp</span></li>
<li><span style="background-color: white; color: #222222; font-family: arial, helvetica, sans-serif; font-size: x-small;">Imitation crab</span></li>
</ul>
<br>
<span style="background-color: white; color: #222222; font-family: arial, helvetica, sans-serif; font-size: x-small;">Let cool</span><br>
<span style="background-color: white; color: #222222; font-family: arial, helvetica, sans-serif; font-size: x-small;"><br></span>
<span style="background-color: white; color: #222222; font-family: arial, helvetica, sans-serif; font-size: x-small;">Mix:</span><br>
<br>
<ul>
<li><span style="background-color: white; color: #222222; font-family: arial, helvetica, sans-serif; font-size: x-small;">1 cup mayonnaise</span></li>
<li><span style="background-color: white; color: #222222; font-family: arial, helvetica, sans-serif; font-size: x-small;">Chopped red onion</span></li>
<li><span style="background-color: white; color: #222222; font-family: arial, helvetica, sans-serif; font-size: x-small;">Chopped celery</span></li>
<li><span style="background-color: white; color: #222222; font-family: arial, helvetica, sans-serif; font-size: x-small;">Chopped green part of green onion</span></li>
<li><span style="background-color: white; color: #222222; font-family: arial, helvetica, sans-serif; font-size: x-small;">Salt, pepper, garlic powder</span></li>
</ul>
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<div style="color: #222222; font-family: arial, helvetica, sans-serif; font-size: small; font-style: normal; font-weight: normal;">
Cut 1 French baguette, ends trimmed, into 1/3-inch slices</div>
<div style="color: #222222; font-family: arial, helvetica, sans-serif; font-size: small; font-style: normal; font-weight: normal;">
Top bread with shrimp/mayo mixture and bake at 400 until lightly toasted</div>
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<h2 style="background-color: white; color: #99cc2f; font-family: Arial; font-size: 14px; margin-bottom: 5px; margin-top: 30px;">
<br>INSTRUCTIONS</h2>
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<tr><td style="font-family: Roboto, RobotoDraft, Helvetica, Arial, sans-serif; font-weight: bold; margin: 0px; padding-right: 10px;" valign="top">1.</td><td style="font-family: Roboto, RobotoDraft, Helvetica, Arial, sans-serif; margin: 0px;" valign="top">Preheat oven to 350 degrees.</td></tr>
<tr><td style="font-family: Roboto, RobotoDraft, Helvetica, Arial, sans-serif; font-weight: bold; margin: 0px; padding-right: 10px;" valign="top">2.</td><td style="font-family: Roboto, RobotoDraft, Helvetica, Arial, sans-serif; margin: 0px;" valign="top">Slice baguette on the diagonal into 1/4 inch slices. Lightly brush one side of slices with olive oil or melted butter and rub with cut clove of garlic. Place on baking sheet and toast in oven for 10-15 minutes or until golden brown.</td></tr>
<tr><td style="font-family: Roboto, RobotoDraft, Helvetica, Arial, sans-serif; font-weight: bold; margin: 0px; padding-right: 10px;" valign="top">3.</td><td style="font-family: Roboto, RobotoDraft, Helvetica, Arial, sans-serif; margin: 0px;" valign="top">Heat olive oil in skillet on medium heat. Add garlic, onion, and red pepper and sauté for 3 to 4 minutes until translucent. Add shrimp and sauté until shrimp curls and just turns pink. Add salt and pepper and red pepper flakes here. Remove from heat immediately. Chop shrimp mixture.</td></tr>
<tr><td style="font-family: Roboto, RobotoDraft, Helvetica, Arial, sans-serif; font-weight: bold; margin: 0px; padding-right: 10px;" valign="top">4.</td><td style="font-family: Roboto, RobotoDraft, Helvetica, Arial, sans-serif; margin: 0px;" valign="top">In a separate medium mixing bowl, mix cilantro, mayonnaise, Parmesan, and lemon juice. Then add chopped shrimp. Season with salt and pepper to taste.</td></tr>
<tr><td style="font-family: Roboto, RobotoDraft, Helvetica, Arial, sans-serif; font-weight: bold; margin: 0px; padding-right: 10px;" valign="top">5.</td><td style="font-family: Roboto, RobotoDraft, Helvetica, Arial, sans-serif; margin: 0px;" valign="top">Spoon mixture onto toasted baguette slices. Garnish with minced parsley.</td></tr>
</tbody></table>
Christinehttp://www.blogger.com/profile/01007799322391051889noreply@blogger.com0tag:blogger.com,1999:blog-1695048208296525921.post-69630897428864243202020-06-17T10:58:00.000-07:002020-06-17T10:58:37.965-07:00Xoi Lap Xuong (Vietnamese Sweet Sticky Rice with Chinese Sausage)Xoi Lap Xuong (Vietnamese Sweet Sticky Rice with Chinese Sausage)<br />
Makes: enough for a party of >20 people<br />
Ingredients:<br />
<ul>
<li>1.25 lb (about 3 cups and 2 tbs) of sweet rice</li>
<li>~ 6 lap xuong (Chinese sausage), thinly sliced on the bias</li>
<li>4 green onions, thinly sliced</li>
<li>1/4 c. vegetable oil</li>
<li>salt </li>
<li>1/2 tsp. sugar</li>
<li>Maggi seasoning</li>
<li>about 1/2 c. thick-sliced Xa xiu (Chinese bbq pork)</li>
<li>crispy fried onion for topping</li>
</ul>
Directions:<br />
<br />
<ol>
<li>Rinse the rice until water is clear and then soak overnight in cold water.</li>
<li>Arrange the rice in a doughnut shape into a large steamer</li>
<li>Sprinkle a pinch of salt and steam for about 15-20 minutes, occasionally mixing and ensuring the lid does not accumulate a lot of water</li>
<li>Slice the green onions and combine with oil in a small glass bowl. Add sugar and salt to taste and microwave for 45 seconds. </li>
<li>Fry lap xuong in a large skillet or wok on medium high heat until almost cooked, then add to steaming xoi (rice)</li>
<li>Once the xoi (rice) is cooked, add green onion oil mixture, xa xiu, Maggi and fried onions</li>
</ol>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwnghZehcomvZSiqFooVh4zhiHL7vXNSt8qH2bB4qxBcFIFS3rJLC8oWFcDNk7PPrZN48MyO8SOjWbeE0hE6Xv5Se75uHPx5uENd_GDpSfyZbT9CFmMDg6LQ_z0TvFRaqYTEHWSzbTWGD8/s1600/328CF30F-0A87-4631-9AEF-9378FF361B2F.heic" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwnghZehcomvZSiqFooVh4zhiHL7vXNSt8qH2bB4qxBcFIFS3rJLC8oWFcDNk7PPrZN48MyO8SOjWbeE0hE6Xv5Se75uHPx5uENd_GDpSfyZbT9CFmMDg6LQ_z0TvFRaqYTEHWSzbTWGD8/s400/328CF30F-0A87-4631-9AEF-9378FF361B2F.heic" width="300" height="400" data-original-width="1200" data-original-height="1600" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir6XWvtYFCt7hBFwahZrpcTGfljqyfBPFP6DKixNNb4f20y4UY_6MWniRdLhVAeiHw6InJPFoiharA3LIyz4SHSjEFC4PiC_ZWBnIkkhSfAaPISDdtrjIDqgnWf0pOwkDhZ9kgHOPRjRD-/s1600/D3A0F438-544F-4FE0-ADD2-4C16E728DD73.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir6XWvtYFCt7hBFwahZrpcTGfljqyfBPFP6DKixNNb4f20y4UY_6MWniRdLhVAeiHw6InJPFoiharA3LIyz4SHSjEFC4PiC_ZWBnIkkhSfAaPISDdtrjIDqgnWf0pOwkDhZ9kgHOPRjRD-/s400/D3A0F438-544F-4FE0-ADD2-4C16E728DD73.jpeg" width="400" height="400" data-original-width="1600" data-original-height="1600" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3p5Fw_04yv0QFIu_mJ_LikLv-QxBsNdwxKxOit2N2vCNVYBKXVZGtLuGteoJxYWLXleB1km5je7zdQ8pXNRTkci5tyO_17PJsLmUVqezp0F4Ut6GaGTXoi3QF31Q70EwhQSsrVjIYJFPX/s1600/DB8C149F-FC85-4D9A-9FB9-7FEE84FFD453.heic" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3p5Fw_04yv0QFIu_mJ_LikLv-QxBsNdwxKxOit2N2vCNVYBKXVZGtLuGteoJxYWLXleB1km5je7zdQ8pXNRTkci5tyO_17PJsLmUVqezp0F4Ut6GaGTXoi3QF31Q70EwhQSsrVjIYJFPX/s400/DB8C149F-FC85-4D9A-9FB9-7FEE84FFD453.heic" width="300" height="400" data-original-width="1200" data-original-height="1600" /></a></div>Christinehttp://www.blogger.com/profile/01007799322391051889noreply@blogger.com0tag:blogger.com,1999:blog-1695048208296525921.post-61672705081191177022020-05-24T05:01:00.002-07:002020-05-24T05:01:51.801-07:00Quarantine Cooking So I've been M.I.A. for some time, but here I am again. My eventual goal is to get back into AFBA. I totally fell off the wagon when I had John in terms of my blogging. I have had a few cooking and recipe group chats with friends and family and it re-awoken my passion for sharing my recipes. Most of these recipes are just from my family and friends, so it's such an easy way for me to keep track and share the foods and recipes and cooking methods that have been shared with me.<br />
<br />
I hope you readers (mostly my friends and family members) enjoy them!Christinehttp://www.blogger.com/profile/01007799322391051889noreply@blogger.com0tag:blogger.com,1999:blog-1695048208296525921.post-24599633755775238692020-04-27T19:34:00.002-07:002020-04-27T19:34:06.665-07:00Ravioli Lasagna #2<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitfITX9PQtwul3jOWneUHYE5fIm_LoxxTj8i_lyQaj0h52bMVHOn3e6wh6ZO5zWVBaa_NNEzrKvI8ZUPo8HIRbW63JJzdAde5X6P0FebmZBNRC_pHWqsWGibv-YAqQ9Qrb1VMkJmDm76Im/s1600/fullsizeoutput_1093.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1329" data-original-width="1600" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitfITX9PQtwul3jOWneUHYE5fIm_LoxxTj8i_lyQaj0h52bMVHOn3e6wh6ZO5zWVBaa_NNEzrKvI8ZUPo8HIRbW63JJzdAde5X6P0FebmZBNRC_pHWqsWGibv-YAqQ9Qrb1VMkJmDm76Im/s320/fullsizeoutput_1093.jpeg" width="320" /></a></div>
This meal has been on repeat since the start of COVID-19 stay-safe-at-home orders. It's easy to throw together and is easily adjustable for whatever you have on hand. I've used fresh pre-made ravioli, and have tried it with frozen ravioli. My husband, my 3-year-old, and I will actually all eat and enjoy it.<br />
<br />
It goes great with red wine, per my sister. <br />
<br />
<u style="caret-color: rgb(117, 117, 117); color: #757575; font-family: Roboto, sans-serif; font-size: 15px;">Super Easy Ravioli Lasagna</u><br />
<br />
<span style="background-color: white; caret-color: rgb(117, 117, 117); color: #757575; font-family: Roboto, sans-serif; font-size: 15px;">Ingredients</span><br />
<ul>
<li><span style="caret-color: rgb(117, 117, 117); color: #757575; font-family: Roboto, sans-serif; font-size: 15px;">2 cups diced roasted vegetables (I like an onion, a root vegetable, and/or hearty greens like kale or tomatoes) You can use your imagination/whatever is in your pantry or freezer</span></li>
</ul>
<ul>
<li><span style="caret-color: rgb(117, 117, 117); color: #757575; font-family: Roboto, sans-serif; font-size: 15px;">One 12 oz. packages of refrigerated ravioli</span></li>
</ul>
<ul>
<li><span style="caret-color: rgb(117, 117, 117); color: #757575; font-family: Roboto, sans-serif; font-size: 15px;">One 24 oz. jar of marinara pasta sauce or stewed tomatoes</span></li>
</ul>
<ul>
<li><span style="caret-color: rgb(117, 117, 117); color: #757575; font-family: Roboto, sans-serif; font-size: 15px;">1 cup of shredded mozzarella cheese</span></li>
</ul>
<ul>
<li><span style="caret-color: rgb(117, 117, 117); color: #757575; font-family: Roboto, sans-serif; font-size: 15px;">salt and pepper</span></li>
</ul>
<ul>
<li><span style="caret-color: rgb(117, 117, 117); color: #757575; font-family: Roboto, sans-serif; font-size: 15px;">optional: 1 tbs. grated parmesan cheese and 1 tsp. dried oregano</span></li>
</ul>
<br />
Directions<br />
<ol>
<li>Roast vegetables-Preheat oven to 425*F. Toss vegetables with 1 tbs. olive oil and salt and pepper. Roast on a pan for 20-25 minutes, turning the vegetables half-way through roasting. Set aside as you prepare the lasagna</li>
<li>In the bottom of a baking dish, spread a thin coat of the pasta sauce.</li>
<li>Layer ravioli, about 1 c. pasta sauce, 1/2 c. shredded cheese</li>
<li>Then layer ravioli, pasta sauce, mozzarella cheese, and the roasted vegetables</li>
<li>Finish with a final layer of ravioli, pasta sauce, and mozzarella cheese. Top with optional parmesan cheese and oregano</li>
<li>Cover with aluminum foil and bake in 350*F oven for 15-20 minutes or until hot throughout and cheese has melted. Remove foil and allow to bake an additional 3-5 minutes or until cheese is bubbly and further melted.</li>
</ol>
Note: you can also freeze the lasagna before baking and keep on hand for a quick freezer meal<br />
Christinehttp://www.blogger.com/profile/01007799322391051889noreply@blogger.com0tag:blogger.com,1999:blog-1695048208296525921.post-67692778030184822102020-04-04T13:21:00.000-07:002020-04-04T13:21:12.202-07:00Maple Butter Biscuits with Honey SaltI have always been a little intimidated by making biscuits from scratch. And the biscuit mixes I've tried thus far have been lacking and gummy (Bisquik=bisyuck). Making some nice, yummy, country-style biscuits with flaky butter layers without resorting to 'pop'n fresh' containers has eluded me.
<br />
Until I found this recipe from Chrissy Tiegan's <a href="https://www.amazon.com/Cravings-Recipes-All-Food-Want/dp/1101903910">Cravings</a> cookbook. Equal parts delicious and non-fussy. I did do a few adjustments, such as make maple butter glaze instead and I don't generally keep buttermilk on hand so I make my own.<br />
<br />
<u>Chrissy Tiegan's Cravings Pull-Apart Buttermilk Biscuits</u><br />
Ingredients:<br />
<div>
<ul>
<li>1 1/2 c. whole milk</li>
<li>1 TBS and 2 tsp. white vinegar</li>
<li>1 stick cold unsalted butter, cut into 1/2 inch cubes</li>
<li>3 cups plus 2 TBS. all purpose flour</li>
<li>1 TBS. baking powder</li>
<li>1 tsp. sugar</li>
<li>1 tsp. salt</li>
<li>1/2 tsp. baking soda</li>
<li>For maple butter glaze: 5 TBS. butter, 3 TBS maple syrup, 1 tsp. salt</li>
</ul>
</div>
<br />
Directions:
<br />
<br />
<ol>
<li>In a measuring cup, combine milk and white vinegar and set aside to 'sour' while preparing rest of ingredients, about 15 minutes</li>
<li>Preheat oven to 425 degrees Fahrenheit</li>
<li>Combine butter, flour, baking powder, sugar, salt and baking soda in a medium mixing bowl (or use a food processor's pulse setting)</li>
<li>Stir the soured milk (buttermilk) and combine with rest of ingredients</li>
<li>Shape dough into 8" wide by 1" high biscuits (makes about 9) and place biscuits so they are almost touching on a baking pan</li>
<li>Combine the maple butter glaze ingredients into a small bowl and microwave 30 seconds at a time until combined</li>
<li>Brush biscuits with some of the glaze</li>
<li>Bake at 425 degrees Fahrenheit for 20 minutes or until golden</li>
<li>Pretend you're a cool swimsuit model married to an amazing singer with two cute mixed-race kids. Oh wait, last part is optional.</li>
</ol>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQkrYbOSEkoRC5pDoVoXHI3UBCOlmHCU9R73hW3A8AvtwiquZ0-jkXXtlCkAhFvIWmkSeFokwIHyXyZ24p9UuYJzA6_DSfkLWh0jADTJ5iP3LTOk8mfxHDW-HI5eQkVlrIiaUgXFoOMI6O/s1600/Dc9kGfG4Sda54Zs6vAxk%252Bg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQkrYbOSEkoRC5pDoVoXHI3UBCOlmHCU9R73hW3A8AvtwiquZ0-jkXXtlCkAhFvIWmkSeFokwIHyXyZ24p9UuYJzA6_DSfkLWh0jADTJ5iP3LTOk8mfxHDW-HI5eQkVlrIiaUgXFoOMI6O/s400/Dc9kGfG4Sda54Zs6vAxk%252Bg.jpg" width="300" /></a></div>
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<br />Christinehttp://www.blogger.com/profile/01007799322391051889noreply@blogger.com0tag:blogger.com,1999:blog-1695048208296525921.post-52630398738427000252020-02-21T17:01:00.006-08:002020-02-21T17:01:59.561-08:00English Muffins: hate 'em or love 'em?A few months ago, heck, maybe a year ago, I bought some English muffins. I've never been a huge English muffin fan, but after experiencing gestational diabetes, I became much more aware of my carbohydrate intake.
<br />
<br />
I made a goal for myself to try to finish a whole sleeve of English muffins before they molded or went bad. I'm really the only person in my household that eats much of a breakfast at home, so it was particularly challenging.
<br />
<br />
Here are a few of the meals or combos or ideas I came up with.
<br />
<div style="text-align: center;">
English muffin with 'Love'dip from Central Market.
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjujiAL8EF0zOOQ8LfF4tC9C8DmwjfcSJUMPu0GKVsOcK8wq5OMC-hhrgL8sVpI5bJbLVWdgbc0lubyaP_NtCZg5-Ev7r17uU_qmpzAEzMsZB_XQulALYObZKbD2qCQi7426Cw5PUoTxw-j/s1600/0CC5E1C4-F89A-464C-9D95-056DDE085095.jpg" imageanchor="1"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjujiAL8EF0zOOQ8LfF4tC9C8DmwjfcSJUMPu0GKVsOcK8wq5OMC-hhrgL8sVpI5bJbLVWdgbc0lubyaP_NtCZg5-Ev7r17uU_qmpzAEzMsZB_XQulALYObZKbD2qCQi7426Cw5PUoTxw-j/s320/0CC5E1C4-F89A-464C-9D95-056DDE085095.jpg" width="320" /></a> </div>
<div style="text-align: center;">
English muffin with canned sardines in tomato sauce with pickled onions
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3MQFRIuU-FdAIOjGtMKOPFUSAi6Jh1fdLyBsIvvUxS_kDVp44323U6NqED1hnUTivklJZUfNf9DMkWvE52fAsIZfh0_uBoBxmMhZ6_DOuH5j3zxS1P_ev2xzSGyiKTrIWWEFmorEkXZX8/s1600/3E95826A-5411-408F-BBFB-5A7B294E895C.jpg" imageanchor="1"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3MQFRIuU-FdAIOjGtMKOPFUSAi6Jh1fdLyBsIvvUxS_kDVp44323U6NqED1hnUTivklJZUfNf9DMkWvE52fAsIZfh0_uBoBxmMhZ6_DOuH5j3zxS1P_ev2xzSGyiKTrIWWEFmorEkXZX8/s320/3E95826A-5411-408F-BBFB-5A7B294E895C.jpg" width="320" /></a> </div>
<div style="text-align: center;">
English muffin breakfast sandwich with honey ham, backyard eggs, arugula, and mayonnaise.
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgja6LacDmqYq5bzoehNxjMd8kWHTRI_Cmvwc8zxnFd7Pm89LK9L4SLcNCrkCp2ju2q_N6DI7YJEmji67H_du0XQos9cFgWjihHBWd61nlzHU_z4uG_Bu8IT5dU1FoDEGL5VdUsZsfRDQr2/s1600/033BB8DE-A3E9-4113-8679-5AA5F3CA9FF6.jpg" imageanchor="1"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgja6LacDmqYq5bzoehNxjMd8kWHTRI_Cmvwc8zxnFd7Pm89LK9L4SLcNCrkCp2ju2q_N6DI7YJEmji67H_du0XQos9cFgWjihHBWd61nlzHU_z4uG_Bu8IT5dU1FoDEGL5VdUsZsfRDQr2/s320/033BB8DE-A3E9-4113-8679-5AA5F3CA9FF6.jpg" width="320" /></a> </div>
<div style="text-align: center;">
English muffin raspberries, honey, and Greek yogurt </div>
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvWThZCh3HMecXQnevijU9wE5nGYKLjjySSSbtkw_nt3wjoPFwpRNeOhIVkSO8KHc0_aG9HKhzwgZ_VgQv6xiyOgxSXBxS-8AFP1_8bC640cUY3g75w1UPIXA8d7v6TRAxX2fxY9heCd6J/s1600/82DCBAFF-9A0C-429A-96FE-A27C7CD7F10A.jpg" imageanchor="1"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvWThZCh3HMecXQnevijU9wE5nGYKLjjySSSbtkw_nt3wjoPFwpRNeOhIVkSO8KHc0_aG9HKhzwgZ_VgQv6xiyOgxSXBxS-8AFP1_8bC640cUY3g75w1UPIXA8d7v6TRAxX2fxY9heCd6J/s320/82DCBAFF-9A0C-429A-96FE-A27C7CD7F10A.jpg" width="320" /></a> </div>
<div style="text-align: center;">
English muffin with fresh strawberries and condensed milk
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi02LfZE-fY6zwdBqoX37vaVvHWxmXECceZC6ixIxcWpj8pxSgII4mAZLK7GOJ9X6JgI23fdEDLu-RaVkBCpodR30Akx1NoAGoxf9YTV8eo6YA2SWAqw3GzeSeA2FI_YPDBSbH7MA0YTP-m/s1600/D7F4295E-E764-4D24-8A7A-301C6D7A9057.jpg" imageanchor="1"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi02LfZE-fY6zwdBqoX37vaVvHWxmXECceZC6ixIxcWpj8pxSgII4mAZLK7GOJ9X6JgI23fdEDLu-RaVkBCpodR30Akx1NoAGoxf9YTV8eo6YA2SWAqw3GzeSeA2FI_YPDBSbH7MA0YTP-m/s320/D7F4295E-E764-4D24-8A7A-301C6D7A9057.jpg" width="320" /></a></div>
Christinehttp://www.blogger.com/profile/01007799322391051889noreply@blogger.com1tag:blogger.com,1999:blog-1695048208296525921.post-41548679790999947722019-04-17T19:37:00.001-07:002019-04-17T19:37:45.687-07:00Bo Luc Lac: Shaken Beef<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijvFzFjE_QLoK2TyTw7qa4jcHzEBTAE0Z3uYeFpGYhfO8dYicAvKOxEiExdI5I2zGmwuhA4Z1WbS3e4t_FLxngYu0WbENGxnlqxgrFfmu3ZmS5y48I3HiAPhlmcHcsww_vMkm0PBE9py7N/s1600/DZQ3ElmJSSq8H%2525uZdQ1P8Q.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijvFzFjE_QLoK2TyTw7qa4jcHzEBTAE0Z3uYeFpGYhfO8dYicAvKOxEiExdI5I2zGmwuhA4Z1WbS3e4t_FLxngYu0WbENGxnlqxgrFfmu3ZmS5y48I3HiAPhlmcHcsww_vMkm0PBE9py7N/s400/DZQ3ElmJSSq8H%2525uZdQ1P8Q.jpg" width="300" /></a></div>
Made a super quick dinner of Bò Lúc Lác (Vietnamese Shaken Beef) over greens, tomatoes and cucumbers with <a href="https://www.rangercattle.com/">Ranger Cattle</a> sirloin. Served with jasmine rice for my little man (and the big man, too). Old recipe that I use time and time again. Everyone is happy and it's super quick.
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Bò Lúc Lác<br />
Ingredients:<br />
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<ul>
<li><span style="background-color: white; color: #757575; font-family: "roboto" , sans-serif; font-size: 15px;">1.5 lbs beef sirloin cut into 1″ cubes</span></li>
<li><span style="background-color: white; color: #757575; font-family: "roboto" , sans-serif; font-size: 15px;">1 Tbs minced garlic</span></li>
<li><span style="background-color: white; color: #757575; font-family: "roboto" , sans-serif; font-size: 15px;">1.5 Tbs sugar</span></li>
<li><span style="background-color: white; color: #757575; font-family: "roboto" , sans-serif; font-size: 15px;">2 tbs oyster sauce</span></li>
<li><span style="background-color: white; color: #757575; font-family: "roboto" , sans-serif; font-size: 15px;">1 Tbs fish sauce </span></li>
<li><span style="background-color: white; color: #757575; font-family: "roboto" , sans-serif; font-size: 15px;">1 Tbs sesame oil</span></li>
<li><span style="background-color: white; color: #757575; font-family: "roboto" , sans-serif; font-size: 15px;">1 tsp soy sauce</span></li>
</ul>
<span style="color: #757575; font-family: "roboto" , sans-serif;"><span style="caret-color: rgb(117, 117, 117); font-size: 15px;">Directions:</span></span><br />
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<ol>
<li><span style="color: #757575; font-family: "roboto" , sans-serif;"><span style="caret-color: rgb(117, 117, 117); font-size: 15px;">In a shallow bowl or container, mix together garlic, sugar, oyster sauce, fish sauce, sesame oil, and soy sauce. Marinate beef for at least 2 hours, or overnight for maximum flavor.</span></span></li>
<li><span style="background-color: white; color: #757575; font-family: "roboto" , sans-serif; font-size: 15px;">Heat a large wok or pan over medium-high heat. Add about 2 tbs cooking oil and when it begins to smoke, add an even layer of beef and allow to sear for about 1 minute, before “shaking” to sear the opposite sides for about another 1-2 minute more to brown all the sides. Do not overcook! </span></li>
<li><span style="background-color: white; color: #757575; font-family: "roboto" , sans-serif; font-size: 15px;">The goal is medium-rare beef. If overcooked, the meat will be tough. Do this in batches to cook all the beef if necessary.</span></li>
<li><span style="background-color: white; color: #757575; font-family: "roboto" , sans-serif; font-size: 15px;">Serve over rice or greens and drippings from pan and/or vinaigrette*</span></li>
</ol>
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<span style="color: #757575; font-family: "roboto" , sans-serif;"><span style="font-size: 15px;">*Optional vinaigrette:</span></span></div>
<div>
<span style="background-color: white; color: #757575; font-family: "roboto" , sans-serif; font-size: 15px;">1/2 cup rice vinegar</span><br />
<span style="background-color: white; color: #757575; font-family: "roboto" , sans-serif; font-size: 15px;">1.5 tbs sugar</span><br />
<span style="background-color: white; color: #757575; font-family: "roboto" , sans-serif; font-size: 15px;">1/2 tbs salt</span></div>
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<span style="background-color: white; color: #757575; font-family: "roboto" , sans-serif; font-size: 15px;"><br /></span></div>
Christinehttp://www.blogger.com/profile/01007799322391051889noreply@blogger.com0tag:blogger.com,1999:blog-1695048208296525921.post-10143136213338040142019-03-11T12:00:00.000-07:002019-03-11T12:00:17.482-07:00Smoked Salmon, Cream Cheese and Cucumber Sushi<div class="separator" style="clear: both;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGSSzxHerFuatIdbSBJq5ehpmYxHT7Aw0TKHkL4BPdxHkcWRcUlyC1yVw32Hyf-27VMfFnB38GBeyDP7ijJ5C-K7v40fkUGxscnh7aVsdDcQceH87f-PIZ6fxopwiJWuV30pCWzppDvJMF/s640/blogger-image--134721903.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGSSzxHerFuatIdbSBJq5ehpmYxHT7Aw0TKHkL4BPdxHkcWRcUlyC1yVw32Hyf-27VMfFnB38GBeyDP7ijJ5C-K7v40fkUGxscnh7aVsdDcQceH87f-PIZ6fxopwiJWuV30pCWzppDvJMF/s400/blogger-image--134721903.jpg" title="smoked salmon, cucumber and cream cheese sushi" width="300" /></a></div>
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I started this post about 5 years ago, when I was living in College Station and really into making sushi at home. At the time, there were not many good sushi restaurants in the area, and I was homesick for any and all kinds of ethnic food. There is just so much Lane's fried chicken tenders and delicious crinkle-cut fries or Sodalack's chicken-fried steak or McAllister's one girl can eat.<br />
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So a few of my friends and I started rolling sushi at home. I'd done it once or twice before starting veterinary school, but hadn't busted out my bamboo mat very often. Because fresh fish was a bit hard to procure in College Station without being an angler or restauranteur myself, I stuck with smoked salmon. Also, as a beginner sushi-maker, cooked stuff is much less intimidating. And probably safer for everyone partaking. Hah. Sushi is pretty easy to make. As long as you can roll things (burrito, spring rolls, cigarettes, jelly rolls, etc.), you can probably roll sushi.
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I have also helped host a few sushi-making parties and fun classes (like helping teach the Vet school council on diversity and professionalisms' social event. I have also had friends over to roll sushi or had sushi parties at friends' houses. It's a lot of fun and shouldn't be intimidating at all! Plus, sushi is delicious.
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<img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPmp3jEHtVkkkWsDgDx_gqP0Z5pJHR5e4QAbqWz8Fyk-PO9KmZrgoClPCsK1ceKSBwSEWMQvFK9dokViFAIzjzgkXQwlDZ_138TksAqOPz1PD3thJHpdHxPYpGSiARJapqNBvPLjLr-OsG/s400/blogger-image-1728834837.jpg" width="400" /><br />
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<h3>
<u><b>Smoked Salmon, Cream Cheese, and Cucumber Sushi</b></u></h3>
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Makes approximately ******* servings<br />
Ingredients:<br />
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<ul>
<li>Nori seaweed sheets</li>
<li>sushi rice</li>
<li>cucumbers, ~2</li>
<li>smoked salmon, ~3-6 oz package</li>
<li>cream cheese, 8 oz block</li>
<li>rice vinegar</li>
<li>sugar</li>
<li>soy sauce</li>
<li>wasabi</li>
<li>pickled ginger</li>
<li>bamboo sushi rolling mat and plastic wrap for rolling</li>
</ul>
Directions:<br />
<br />
<ol>
<li>Cook 2 cups of sushi rice according to directions. Allow to cool slightly in a very large bowl, spreading rice out and 'fluffing' as needed to aid in cooling. </li>
<li>While rice cools slightly, prepare cucumber, salmon and cream cheese. Peel a few strips off the cucumber skin. Cut in fourths length-wise and trim ends. Trim off center seeds. Cut into long, triangular shapes. Cut smoked salmon in long, ~1/4" strips. Divide cream cheese block into long rectangular shapes. (See picture)</li>
<li>In a microwave safe bowl or measuring cup, combine 1/2 c. rice vinegar with 1/4 c. sugar and 1 tbsp. salt and microwave for about 30 seconds. Stir until dissolved. Pour solution over sushi rice and mix well.</li>
<li>Prepare sushi rolling mat in a flat, open area on your counter. You can use a piece of plastic wrap over the mat as an option to aid in rolling sushi and easy cleaning between rolls. </li>
<li>Place one sheet of nori on the bamboo mat.</li>
<li>Add sushi rice and spread rice to cover bottom ~2/3 of nori seaweed wrapper.</li>
<li>Layer fillings about 1" from the bottom of your sushi sheet.</li>
<li>Roll your sushi! See diagram</li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZl4AJN1ZPxKmL0ZD8U74rj04TN0uO22QWLKLQnFzdEBeutR52mg5XY4_z3QFRKdflDQxBO_uPJgjD2YONEosYQ7l5u0PXFt0cd8FqeRbh8OxwBsjuMlukDoELyJsJk7MzYH7vMRugy6wh/s1600/sushi.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="344" data-original-width="344" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZl4AJN1ZPxKmL0ZD8U74rj04TN0uO22QWLKLQnFzdEBeutR52mg5XY4_z3QFRKdflDQxBO_uPJgjD2YONEosYQ7l5u0PXFt0cd8FqeRbh8OxwBsjuMlukDoELyJsJk7MzYH7vMRugy6wh/s320/sushi.png" width="320" /></a></div>
<li>Take care to roll sushi tightly enough that rice slightly squishes down and the log stays in shape. </li>
<li>Place roll seam side down and cut with a clean, sharp knife into approximately 12 pieces.</li>
<li>serve with soy sauce, pickled ginger, and wasabi.</li>
</ol>
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Christinehttp://www.blogger.com/profile/01007799322391051889noreply@blogger.com0tag:blogger.com,1999:blog-1695048208296525921.post-44492097993145125852019-03-02T07:34:00.000-08:002019-03-02T07:34:03.767-08:00Ranger Cattle Wagyu Beef Ranch VisitReid and I know some of the coolest people. Maybe I'm biased, but we think our friends are cool. One of our friends is named Josh Eilers and he has a Wagyu beef ranch in Austin.
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For those who aren't huge meat eaters, Wagyu beef is a very special, very expensive type of beef with insanely high intramuscular fat marbling. That's what makes beef really tender and flavorful. So Wagyu beef, which is a Japanese breed of cows, make really good and amazing steaks. Among other things.
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My son, John, is about 2 years-old. He is going through that, "the cow says..." phase of his development. We know dogs bark, and cats meow, and chickens...make chicken noises. And tigers ROAR!!!! As do dinosaurs. As do bears...etc.
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John's been to a few zoos. So we've seen some of these animals in real life, but besides our long car rides through the Texas state, we've never introduced John to a cow up close. And I want my son to know about food. And where food comes from. John and I garden together. And we visit our neighborhood elementary school to visit the chickens that make eggs. So the next logical step was to visit cows. Hence, visiting Josh's <a href="https://www.rangercattle.com">Ranger Cattle</a> Wagyu Beef Ranch. It's crazily enough in Austin, TX city limits (right by the airport) and so we woke John up from his afternoon Saturday nap and dragged him, his bleary eyed mother and father, and a case of Lone Stars to the ranch.
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Disclosure: I also love cows. I love calves. I love the animals. I did a few large animal rotations in veterinary school just to get a little more cow experience, even though I tracked small animal veterinary medicine. I did the TDCJ (Texas Department of Criminal Justice) rotation and got to palpate 300 cows/day. I even attended a Bovine Practitioners club meeting and quickly realized I was out-of-place (there were, surprisingly enough, no other 120 pound small Asian girls in the room! heck, there were hardly any women at all there). If it wasn't for the low income and equines (horses have a way of trying to kill themselves- a lot by running into fences or getting colic), I may have considered doing mixed animal practice. But, I digress...cows are cool and we got to meet some very cool and friendly cows.
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A Mediterranean <i>mezze</i> platter is what I call any random plate full of all the yummy dips and falafel and pita that you can get at a mediterranean restaurant. I love making my own <a href="http://smokedsaltandpepper.blogspot.com/2016/04/easy-hummus.html">hummus</a>, recipe linked, but there is also a delicious hummus made locally in Austin that I like called "Grandma's Hummus" by <a href="http://www.themedchef.com">The Mediterranean Chef</a>. Granddaughter runs the cafe/shop a lot of the times Reid and I eat there and they are a super nice family. I love supporting them and so I buy plenty of the hummus, babaganus eggplant dip (Whole30 compliant!) and sometimes the falafel.
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I grab a bag of Stacey's Pita Chips from the grocery store and have an easy lunch or dinner. Some whole grain pita pockets are also a great way to eat any of the <i>mezze</i> platter things. If I'm feeling real fancy, I'll make my own falafel, but otherwise I buy and re-heat The Mediterranean Chefs' falafel.
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One of the great things about this quick meal is the low-carb benefit. I struggle with monitoring my carb intake but have been a bit more aware of my diet since having gestational diabetes and Bell's Palsy. Trying to increase mediterranean-style menu and foods are a great and flavorful way to do so. I'll generally also add some slice cucumbers, pickled red onions, or other vegetables to round out the meal but I didn't do so for this lunch meal. The picture was a real-life-on-the-go lunch between my appointments!Christinehttp://www.blogger.com/profile/01007799322391051889noreply@blogger.com0tag:blogger.com,1999:blog-1695048208296525921.post-28328593399108303872019-02-25T06:30:00.000-08:002019-02-25T06:30:07.743-08:00The Bolding's Mac n Cheese recipe<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg32lbAUV4cqiFImINbTQtEiQ6YYu-o5-8-G7wAgMwwvrYN94RLjiVDSGWJeLLb-8Ukkw7tX0_c4KbrPblFiCMdJzLWWsMdzPvB2o50c6Ig_UxxKkrdOfQzP_yUph55dLdRdKZWHUDJ8y24/s1600/Va2xhbf2QQO3UPTBc4aHHQ.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg32lbAUV4cqiFImINbTQtEiQ6YYu-o5-8-G7wAgMwwvrYN94RLjiVDSGWJeLLb-8Ukkw7tX0_c4KbrPblFiCMdJzLWWsMdzPvB2o50c6Ig_UxxKkrdOfQzP_yUph55dLdRdKZWHUDJ8y24/s320/Va2xhbf2QQO3UPTBc4aHHQ.jpg" width="240" /></a></div>
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Mac n cheese is a tricky one.
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Everybody has their personal favorite style. Every person has their emotional ties to either a comforting bowl of ooey, gooey mac 'n cheese or homemade baked mac 'n cheese. I already have one post dedicated to one <a href="http://smokedsaltandpepper.blogspot.com/2013/05/smoky-man-n-cheese.html">mac 'n cheese recipe</a>.
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I'm a personal fan of the blue box kind. That's what I grew up eating. Powder cheese for me. Plus milk, butter, and good 'ole elbow macaroni noodles.
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Reid's family makes it this way.
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<b>The Bolding's Mac 'n Cheese recipe</b><br />
Ingredients:<br />
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<ul>
<li>1 lb. macaroni noodles</li>
<li>~2 c. shredded sharp cheddar cheese</li>
<li>~1/2 c. reserved pasta water</li>
<li>lots of pepper</li>
<li>optional: butter</li>
</ul>
Directions:<br />
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<ol>
<li>Boil noodles per package directions. Reserve about 1/2 c. pasta water. Drain pasta and return to pot.</li>
<li>Add cheddar cheese and stir to melt. Shake in lots of pepper (or to taste).</li>
<li>Optional Christine spin: melt about 1 tbs butter with the cheese and pepper</li>
<li>serve immediately</li>
</ol>
Christinehttp://www.blogger.com/profile/01007799322391051889noreply@blogger.com0tag:blogger.com,1999:blog-1695048208296525921.post-71989751054614138732019-02-20T07:00:00.000-08:002019-02-20T07:00:08.722-08:00DK Sushi SouthI now work in South Austin and have been trying to explore the eats around I-35 and William Cannon. That's how I've come to start eating an occasional lunch at the DK Sushi South location. I have been a fan of DK Sushi since around 4 years ago, but have always frequented the North Lamar location since it's closer to my house. I even dragged a few of my friends to a karaoke night there years ago, before we all had kids. It was....quite the spectacle. DK himself hosts their karaoke nights and there may be naked pictures of women on the lyric screens...Let's just say, it's not something you can do with a 2-year-old. I think we also witnessed DK get one of his employees, who's birthday it was, really really really drunk. Sake bombs were involved prior to each song. <br />
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Anywho, now that I've been getting into a better groove at work and have some time on Friday if we don't have meetings, I've been using the time to explore nearby eateries. Since DK sushi was already familiar to me, it seemed like a logical first solo food venture. The south location, much like the north location, is in a slightly shady shopping strip mall. The employees are very nice. Lunch is quiet. The food is good. I haven't tried any of the Korean options, but my sashimi lunches and rolls were decent. The lunch specials come with miso soup. I generally order a hot green tea with lunch. I order some sashimi (always on the look-out for the specials of the day) and one specialty roll. That's generally enough to fill me up for lunch and get back to work within an hour.<br />
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One of the specials the other day was called the "Pablo Escolar" and so I struck up a convo with the sushi chef and my fellow sushi bar neighbors. I'm a sucker for a good pun.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzGX7pt7rnJmp3ozG15p7tKuZ5aDffmx_yUNoS2ju7jbfvSYfG48apYXK1zKhLAp7iHjHfzKM2GWy6BIs1VOSOx9nyNeLTWf9vqvRG07U_7SAX1Eh5wsHvD4rjT8E-l8oC0waOrAG22zTb/s1600/IMG_7504.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzGX7pt7rnJmp3ozG15p7tKuZ5aDffmx_yUNoS2ju7jbfvSYfG48apYXK1zKhLAp7iHjHfzKM2GWy6BIs1VOSOx9nyNeLTWf9vqvRG07U_7SAX1Eh5wsHvD4rjT8E-l8oC0waOrAG22zTb/s320/IMG_7504.JPG" width="320" height="320" data-original-width="1600" data-original-height="1600" /></a></div>Christinehttp://www.blogger.com/profile/01007799322391051889noreply@blogger.com0Austin, TX, USA30.267153 -97.74306079999996729.828484 -98.388507799999971 30.705822 -97.097613799999962tag:blogger.com,1999:blog-1695048208296525921.post-58559955152651259262019-02-17T14:07:00.002-08:002019-02-17T14:07:58.146-08:00Hayley Cakes and CookiesCustom cookies or baked goods are a sure fire way to my heart. Hayley Cakes and Cookies were randomly introduced to me via Instagram and my Insta-savvy cousin, Yvi. Yvi lives in the Los Angeles area of California. How she stumbled upon Hayley Cakes beats me, but once she shared their instagram page I was sold.
So since I was the designated 'local,' I had to peep into their store and buy some cookies.
Ok, I bought a ton of cookies.
Like a bucket-full. Or pants-load full (Dragons Love Tacos reference here for those who aren't in the know ;) )
I was like that's cute. and that one. and that one. ooo that one, too! They weren't for me, so they were guilt-free cookies. The first box I purchased were for Reid's grandmother, Mimi. Mimi, or Margaret Bolding, is amazing. She's like, this super-hero woman who has appeared on Jimmy Kimmel Live (<strike>no</strike> joke, check those commercial breaks) and can strike up a conversation with just about anyone. Mimi is one of John's absolute favorite people. He asks about Mimi on almost a daily basis.
So when Mimi got sick, we brought her some cookies.
And when Chinese, Vietnamese, Têt, Lunar New Year came this year, I ordered some piggy cookies. And when I somehow did not effectively convey I wanted pigs on the Hogs and Kisses cookies, Haley Cakes fixed me up with some piggies on the fly.
So go buy their cookies and cakes. They are amazing works of art that taste as good as they look.
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Christinehttp://www.blogger.com/profile/01007799322391051889noreply@blogger.com4