Author Archives: j

china red

m heard that china red had great dim sum. we ordered a bit too much for eating at the table but we certainly enjoyed it after our dim sum drought (all of our asian friends moved away) :(.

toxic pretzels

ok, not toxic, but after buying food-grade lye with a label covered in skulls and crossbones and donning 2 layers of latex gloves for safety, it amazes me that anything soaked in it can be edible. wait, not just edible. these were the best pretzels yet because of the brown color and chew the lye gave the pretzel.

pretzels soaked in lye

artwork

back on april 18, 2013, about a week before we moved into the house, we had all of the electrical brought up to code. this meant installing an arc fault panel (no, not arc reactor) in the hallway which, in such a small house, turned out to be quite the eyesore. we promised ourselves that we would get a piece of art that covered the panel.

electrical panel

on september 29, we ordered christopher marley’s variegated urchins from his pheromone series.

the urchins arrived on october 15, and despite our promise to ourselves that we would hang them right away, we hung them today which is still pretty good for us.

voila! (see below)

christopher marley urchins

pasta dough

trying to make serious eats’ classic fresh egg pasta:

winter

  
if it wasn’t 80 degrees outside, i would say this sums up what winter feels like: that bright, piercing sun and something warm on the stove like hot chocolate or soup.

banana cream pie a la christina tosi

after seeing her on mind of a chef and for baby x’s love of bananas, i’m attempting banana pudding today.

(((why are my comments not working? ok, here’s the recipe in the post body…)))

“pudding” is made and cooling in the fridge. i don’t think we had “real” powdered sugar but i created medium-soft peaks regardless. and i only had 7/8 of a cup. bottom line: pudding is crazy sweet and needs the crumb and crust for balance.

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Salatet Malfoof (Lebanese Cabbage Salad)

We went to Sunnin with LCR last week and all of us devoured the cabbage salad. We agreed that we could probably make it at home. Our Lebanese cookbook didn’t have the recipe, so I pieced one together from around the web.

We Are Not Foodies
Harmony a la Carte
Spark Recipes

  • 1 small-med small green cabbage head
  • 2.5 tsp of garlic (little bit too much or just not mellow enough)
  • 1/4 cup olive oil
  • between 1/3 and 1/2 cup of lemon juice
  • 1/2 tsp salt
  • 2 Tbsp dried mint (could use more next time)

n.b., i shredded the cabbage with the coarse shredder KA attachment and it truly shredded it instead of cutting it into thin strips. it doesn’t look like sunnin’s salad, but shredded means it’s easier to eat with a spoon.

i should also try to emulsify the dressing instead of placing all of the ingredients on the salad individually. sunnin’s version was definitely oilier. mine could stand to be a bit oilier with just a bit more salt.

defying the heat

i biked today despite the heat that just won’t relent. i forgot my cyclocomputer but i tracked my progress in runtastic:

  • 8.29 miles
  • 49:40 m:s
  • 10.0 mph average speed
  • 5:59 min/mile average pace
  • 19.0 mph max speed
  • 157 feet elevation gain
  • 157 feet elevation loss
  • 91 feet max elevation
  • 188 calories burned
  • 14oz dehydration
  • (n.b., i drank about 18 oz throughout the trip)