It’s the little things that make me smile, like daily coffee in a mug that was part of a dish set that I inherited from my grandma after she passed.
The perfect snack. Kerrygold sent me a package of cheese (they’re the best!), and I’m just a little addicted to this spreadable Dubliner. So freaking good.
Our current comfort food of choice. Slow cooker Thai coconut chicken soup with green beans. So easy to make, and soooo good over rice.
Whilst packing/purging in preparation for an upcoming move, came across these memories! Who else was OBSESSED with gel pens back in high school? Surprisingly, a handful of them (which are all more than a decade old) still work! The marbled and metallic ones were the best. Obviously. ^_^
Another fun find while packing, this one from middle school. I was known as “Tink” for years, after playing Tinkerbell in our school production of Peter Pan. 😀
My Boiling Point go-to: the Japanese Miso Hot Pot (no spice, with rice).
Banh nam are one of my favorite Vietnamese foods. Essentially flat dumplings made with glutenous rice flour and pork, they’re so good.
A month ago I subscribed to Try The World, which is one of those subscription boxes that send you a bunch of different foods to try each month. (For them, each box is a different country.) We really enjoyed it, which led to me browsing around in their shop, which led to me buying these canned squid in olive oil as a gift for Son (because it totally sounded like the kind of thing he’d love). Oh. my. goodness. What a good decision on my part. 😀 They were amazing (I think they’re worth the price, as a once-in-a-while treat), and tasted very much like crab. So tasty.
Interested in subscribing to Try The World? You can use this link to subscribe and get a free Paris box (I’ve tried it, it’s got some good stuff) (and yes, that’s an affiliate link).
My aunt sent us this huuuuuge crab as our Christmas gift this year (she’s the best at gifting!), so over the weekend my mom and brother cooked it up for us, and we feasted! Insanely delicious.
Links I’ve loved lately:
Just finished reading The Moonlit Garden. Loved it, it was a very cool mystery.
Things I want to eat:
And to balance it out, this BBQ Pulled Pork Quiche. 😉
My current breakfast habit is KIND Maple Quinoa Granola mixed with “Bear Naked” Chocolate Elation Granola, with milk. Which is perfect for me (pretty healthy, delicious, and filling enough that I’m not hungry half an hour later), but soooo expensive. I’ve been thinking I should figure out how to make my own… and then I randomly came across this recipe, which looks perfect!
Pain au chocolat was one of my favorite things when we went to Paris a couple of years ago!
I need to try these sticky rice waffles. NEED TO.
Started the week off with this excellent bò lúc lắc (Vietnamese shaking beef). Buttery, tender, and way more flavorful than any I’ve had elsewhere. So good, we got a second order to go!
We got rain this week! Serious, drenching, holy-shit-I-am-not-going-outside-in-that-downpour rain!
I’m still not convinced El Niño is here yet (the rest of the week has been disappointingly dry), but I’m still pretty excited about the rain we did get.
The best part? Hot chocolate with colorful marshmallows, and homemade blueberry muffins from mom. My five-year-old self is quite pleased with how this whole “growing up” thing has turned out.
Two out of three kids visited mom on the same day and ate her soup and focaccia bread.
(Would have been three out of three, but my sister’s out of town.)
I definitely went back for a second helping… with mom’s permission, of course!
Links I’ve loved lately:
I just can’t help myself, I love a good pun…
I keep watching this over and over, it’s just so cool.
Slightly obsessed with her ballet technique. I’ve watched a video of her that a friend posted on Facebook at least a couple dozen times in the last few days, and now I really want the DVD of the whole class!
I love author Delilah Dawson’s blog posts about depression and mindfulness – she isn’t afraid to be honest about real life, even when it really really sucks.
Things I want to eat:
Definitely intrigued by this miso sesame gnocchi.
Chipotle beef and bechamel lasagna – talk about comfort food!
Chocolate + peanut butter + banana + muffins… yes, please!
Really love the idea of this baklava oatmeal.
Absolutely definitely need to make this apple fritter bread.
I always go for the Asian flavors, so obviously I’m all about this creamy kimchi and sausage pasta.
This no-churn ginger ice cream is absolutely happening as soon as temperatures warm up around here!
Happy New Year!
My one resolution for blogging this year is to stop worrying so much. Stop worrying if people like the stuff I post. Stop worrying if I’m posting on the right day. Stop worrying that it’s already been two years since I traveled to Europe and I still haven’t posted about it because I just can’t quite get the posts to be perfect… just stop worrying. It’s all fine! Better to post imperfectly than not post at all, right?
And on that note, I’m starting up my Weekly Wanderings posts again! They faltered under the weight of perfectionism as well, which is silly because I love writing these, and even more than that I love having them to look back on what I was doing and thinking throughout the year. So onward, upward (and yes, there will be some back-posting as I catch up on the ones I missed…) and happy 2016!
We’ve been taking a lot of long walks around our neighborhood lately, exploring the city (and getting plenty of exercise). On one such walk, I found a pig, and loved it so much I had to go back and get a photo of it.
It’s New Year’s, and you know what that means… lots of sushi!
This year, I ended up with:
- 3 dozen spicy shrimp inari
- 1 dozen spicy mushroom inari
- 8 rolls of the vegan sushi
- 7 rolls of the bacon crunchy shrimp roll
- 3 rolls of the kyoto roll
- 2 rolls of a salmon, green onion, and cucumber roll
- 2 rolls of kappa maki
- a tray of salmon and tuna sashimi
Of course, we always have to start off with ozoni, with my mom’s homemade mochi.
And don’t forget your lucky bean! I’ve been making kuromame every year, with this recipe from Rachael of La Fuji Mama.
As if I didn’t have enough to cook, I also decided to make furikake nori rice krispie treats, inspired by this recipe from Joy the Baker (I left out the instant ramen). Mine ended up lumpy (to no fault of the recipe… but possibly because I used vegan marshmallows? or just plain user error, also a possibility…), but they were SO good. My family loved them!
Hope you’re having a happy and delicious new year so far!
Things I want to eat:
I haven’t gotten into oatmeal yet this winter, but when I do I definitely want to make this dulce de leche oatmeal with bananas foster.
Every single thing about this ginger tofu pudding with soy milk mochi and kinako black sesame puddef millet crumble sounds insanely good. A project, but I really want to make it!
I want this smoked paprika potatoes and egg bake for breakfast every morning, please.
I have pretty much all the ingredients for these whole wheat double chocolate avocado muffins in my kitchen… and the avocados need to be eaten… so that means I definitely need to make them, right?
Really, really want to try these chocolate coconut bliss balls.
2015 marks the fourth year that I’ve participated in the Great Food Blogger Cookie Swap! … and the first year that I couldn’t get the darn post written by the deadline. Oops.
Not to worry – I definitely got the cookies made and shipped with time to spare, and I’m happy to say that Rebecca of Displaced Housewife, Elizabeth of It’s Good to be the Cook, and Sara of Confectionary Tales of a Bakeaholic all received packages of cookies from me right on time.
It’s just that awesome things and crappy things and just plain life happened a bit more than usual, and then Lightroom broke so we couldn’t even process the photos until we figured out how to get that fixed, and the cookie swap posting deadline came and went and I decided that the posts will happen when they happen (because, yes, as usual I definitely made more than one type of cookie to send) and it’s not worth stressing like crazy about.
These Black Sesame Shortbread Cookies were the first of four different types of cookies I sent. They’re nutty, and fragrant from the orange zest, and oh so snackable especially when you make them small (mine were quarter-sized). Of the four types of cookies I made, these were my mom’s favorite.
Black Sesame Shortbread with Orange Zest
Recipe from SugarHero!
- 12 oz unsalted butter, at room temperature
- 4 oz (1 cup) powdered sugar
- zest from 1 large orange
- 1/2 tsp ground cardamom
- 1/2 tsp salt
- 15 oz (3 1/2 cups) all-purpose flour
- 1 1/8 oz (1/4 cup) black sesame seeds
- Cream together the butter, powdered sugar, and orange zest in a large bowl on medium-low speed just until the sugar is incorporated and the butter is smooth. Add the cardamom, salt, and flour, and mix on low speed until only a few flour streaks remain. Mix in the black sesame seeds with a rubber spatula, scraping the bottom and sides of the bowl and making sure the seeds are well-distributed.
- Scrape the cookie dough out onto a piece of plastic wrap, form it into a disc, and wrap it tightly. Put the dough on a flat tray then refrigerate it until firm, at least 30 minutes.
- Once firm, preheat the oven to 350°F, and cover two baking sheets with parchment paper. Divide the dough in half and keep the half you’re not working with well-wrapped in the refrigerator. Roll out the remaining half between two sheets of lightly floured parchment or waxed paper, until it is about 1/4-inch thick. Cut shapes out of the dough, or cut it into squares with a sharp knife. Arrange the cookies on the baking sheets. The cookies won’t spread very much while baking, so you don’t need to leave too much room between them. When you’ve cut out all the cookies you can, press the dough together, re-roll it, and return it to the refrigerator to chill while the first batch bakes.
- Bake the cookies at 350°F for about 12 minutes, until the edges are very slightly colored. Remove the tray from the oven and let them cool for 5 minutes, then transfer the cookies to a wire rack to cool completely.
- Repeat for the second half of the dough. Let cool completely.