I made tempura; everyone else made maki from the various ingredients. Was introduced to musubi. (It wasn’t half bad). Spam musubi is a popular snack and lunch food in Hawaii composed of a slice of grilled Spam on top of a block of rice, wrapped together with nori in the tradition of Japanese omusubi. Inexpensive and portable, Spam musubi are commonly found near cash registers in convenience stores all over …
Two of each kind of the dollar oysters. Yes to the drink special…A winter sangria. A salad of radicio and pork cracklings. It’s a special decadence to eat well, to be served. It’s a touch of sin to spend money on something so functional as a meal. But food can sustain the soul; be as good as a massage… Well, pretty close. No. There were those grilled scallops. Yes. Potentially …
I made hollandaise from scratch, poached eggs, and sauteed greens and put it all on sourdough toast. I drank cappucino made lovingly in the oh-so-cluttered kitchen. I did not do the dishes. I went back to bed. I woke up again. I drew. And wrote. I am now having cheese, and bread. I am contemplating cracking open a bottle of wine. Maybe I’ll do the dishes. I tag this post …
At this point I’m as normal as I was, except for the need for naps every two to three hours. So this morning Liz picked me up to head to the public market with our dear friend, Sylvie (who happens to be our fabulous WoW guild mistress extraordinaire). I hadn’t met Sylvie in meat space until this past Thursday when a bunch of us went to dinner. That dinner included …
Connor requested creme brulee for his birthday dessert. Crazy simple, really. Simmer 1 quart of heavy cream plus flavoring (in this case 1 tablespoon vanilla) to just boiling. Turn off and let rest. In the meantime, whisk 6 egg yolks and 1/2 cup of sugar (I used brown) Slowly add cream to egg and sugar mixture, stirring all the while. Divide among ramekins, or in my case a whole bunch …
…as opposed to Pinoy …as opposed to “Like Water for Chocolate“…for any of those who don’t get any of these references, nvm. Clearly, mom is here. Breakfast of tocino and rice. Yesterday was champorado and bacon. In the fridge are containers of adobo, sinigang, and tinola. I’m good for at least a week. We measure time in meals. That being said, bite it Matthew Kampschmidt. My cholesterol is 94! You …
Marinade: Brown sugar Garlic A little vinegar Soy Sauce Freshly ground pepper Marinate pork for a few days. Same deal with beef, but in which case you’d have Tapa.
