Category Archives: posts by j

carabiner

i always have at least one carabiner on me at all times. today, i have three. that may seem like overkill, but sometimes, like today in a bathroom without a hook, they come in very handy:

  

walking and cycling

i may have overdone it today. i had time to kill in segments today so i walked and then i biked and then i walked again. it was almost like a duathlon except i don’t run. or, rather, i run, realllllly slowly.

  • 13480 steps
  • 5.25 miles
  • 1:15:38
  • 11.4mph average speed
  • 14.31 miles
  • 5:17 min/mile average pace
  • 18.7 mph max speed
  • 308 feet elevation gain
  • 301 feet elevation loss
  • 59 feet max elevation
  • 338 calories burned
  • 21oz dehydration
  • 1:11:35
  • 12mph average speed
  • 14.33 miles

soy-braised kabocha squash

Braising is one of our favorite ways to bring out the texture and flavor of winter squash. With ginger, garlic, soy, and mirin (rice wine), the Chinese flavors in this braise make for a surprisingly versatile accompaniment to any main dish.

Saveur’s Soy-Braised Kabocha Squash
serves 6

Ingredients

2 tbsp. canola oil
1⁄2″ piece ginger, minced
2 cloves garlic, minced
3 scallions, minced, plus more for garnish
1⁄4 cup chicken or vegetable stock
3 tbsp. soy sauce
1 tbsp. mirin
1 tbsp. sugar
1⁄2 medium kabocha squash, peeled, seeded and cut into 1″x4″ wedges
Instructions

Heat oil in 12″ skillet over medium-high heat. Add ginger, garlic and scallions, and cook until fragrant, about 1–2 minutes. Add stock, soy sauce, mirin and sugar; bring to a simmer. Add squash and cook, turning once, until softened, about 8 minutes. Reduce heat to low, cover, and cook until tender, turning once to evenly glaze, about 15 minutes more.

paella

  
we used 4 sticks of bilbao chorizo which had a nice texture and was less greasy and overpowering than WF mexican chorizo. i probably overdid it with the seafood but not by too much as it was consumed without too much complaint. next time, less sausage and more chicken. isn’t it pretty? all that color from the piquillo peppers and peas…