red pepper & baked egg galette

Red Pepper & Baked Egg Galettes

i must tell you:
i’m all laze bones right now
this time of year,
the beginning that is,
is all about fresh gung-ho-ness
for resolution fruition
instead
i’ve got nothing for you
so lemme go ahead
and tell you a few things
and we’ll call it
catching up

|| i’m walking around with glasses on because now that i’m married i don’t have to look cute i’m getting my eyes ready to get lasik surgery’d. i’m shitting myself scared so positive vibes please.
|| a few weeks ago, just before the polar vortex, dw & i sat down and marathoned the Following. the new season begins on the 20th and i’m already pooping myself scared. there’s a lot of scared pooping this month.
|| we finally booked our honeymoon, set for the spring, and I’VE ALREADY DONE CHECKED OUT. there’s still WEEKS till the trip and i’m useless in everything right now.
|| i am mad crocheting for a foodie penpal thing i signed up for way back in November, when i was in the thankful and gift giving mood, and now that it’s time to send stuff, i’m stresssssssed that my stitches suck. this is why i so rarely gift yarn stuff — because of the pressure!
|| our favorite local pho joint is shutting down for TWO MONTHS, to vacation in vietnam for the winter. the fact that winter is the best time to enjoy pho is lost to them; but i really can’t blame them because it’s hot as shit in the motherland. again, why do i not winter in the southern hemisphere?
|| i have been discussing the reasons why i am so not offended by the likes of one Miley Cyrus and how i have been listening to her new song over and over and over again, that i might as well just plop down good money & download her album. update: dw downloaded it for me! party in the USA… i don’t have a good respectable answer, i just know that i’d like to have brunch with her, while telling her that she needs to put her tongue back in her mouth and trim her finger nails.

Red Pepper & Baked Egg Galettes

speaking of brunch
this dish
is from the Jerusalem cookbook
dw gifted to me
last month for my birthday
i caress thumb through it every night
and daydream about the
mediterranean-arab-israeli dishes
i could make for him
it’s his favorite cuisine
whereas it’s something
i’n not that familiar with
the spices
the combinations
the preparation
but despite all that
i’ve managed to make quite a bit
of the recipes already
one i’m still tinkering with
and will hopefully showcase eventually
think chocolate doughy goodness

anyway
i won’t write out the recipe,
which you can get here
instead
i will tell you that
in lieu of the sour cream
i used so delicious’s almond milk yogurt,
which i mixed with a splash of lemon juice, garlic & salt&pepper
for the puff pastry, i used pepperidge farm,
which is not organic but is pareve, meaning it’s dairy free

Red Pepper & Baked Egg Galettes

what up with you?

diy | toy kitchen

DIY Toy Kitchen

nowadays the conversation
inevitably turns to children
it’s that Time, you see,
after Marriage
actually,
it’s been that Time
for awhile,
since i’m in my 30s

i like kids
though it has been easy in
the past for me to say otherwise
truth be told,
i adore children
but since i was sixteen
i’ve been assertively
against procreating
i have a running tally of
Reasons Why I Don’t Want Children
it’s in the millions right now

the main reason though,
the only reason that counts:
i don’t want to be a Mother
it has nothing to do with
the fact that i didn’t meet
bio mom until i was 30
or that i have barely concealed
passive aggressive emotions
twds my stepmother
but it has everything to do
with the fact that
motherhood is just not my thing

know what is my thing though?
being an aunt
like i said
i like children,
other people’s children
i see a kid
of holding in your arms age
and i will butt in line,
elbow grandmothers out of the way
to hopefully be the first Asian
to hold that child
when poop and tears make an
appearance
the package is returned
and my uterus can stop panicking

dw is a fine man
i wouldn’t have balled&chained him
if he wasn’t
and everybody knows
my lurve for him is so deep
the goddamn ocean is jealous
so when i see him like this
my ovaries quiver
and i start to think about
having babies with this man
and how our kid would likely
have shitty eyes
cus both of us have shitty eyes
or that our kid would be lanky
cus lord knows dw has a bottomless pit of a stomach
despite the amount of food he puts away
and i was all knees & elbows
until i discovered alcohol
and the Waffle House in college
he makes me realize that
fathers do participate
willingly,
that motherhood with him
could be my thing
if only the other million + one
Reasons Why I Don’t Want Children
didn’t exist

DIY Toy Kitchen

diy toy kitchen & what i learned:

|| i’m useless with carpentry stuff: i’d been wanting to make a toy kitchen since before pinterest came along. so when dw’s friends’ kid expressed interest in the culinary arts i decided the time had come. i basically told dw what i wanted and he went forth and made like Jesus and did a bunch of wood-working while i sat on the couch & told him what to do.
|| things add up: we thought that it’d be a quick and cheap project. then we realized we didn’t have any tools, like, oh, a drill. in the end it still was a relatively inexpensive endeavor because we added to our inventory of tools. i meant to keep tabs on all the costs but with the holidays and birthdays the receipts got annoying.
|| dw is detail oriented. i wanted knobs, he measured every single space to ensure it all lined up and made sense. had it been me, i would’ve plopped the dang things anywhere there was a smooth surface.
|| on the one side of the stand that i did not photograph there is a dry erase magnet board attached to it, for menus or you know, doodling. initially i wanted to paint a chalkboard surface but it seemed a lot of work.
|| miniature kitchen tools are adorable. i damn near bought an entire set for fake cooking use.
|| for the sink, the bowl is actually a doggie dish from the dollar store and the faucet is a plastic pipe i painted grey.
|| for the burners, i bought wooden circle thingies from Michael’s and painted the top red. i almost did the spiral but again, it seemed like a lot of work.
|| the side table was a craigslist purchase for $15, it used to be a record stand holder.

inspiration & resources:
i wanted a backboard to either put a shelf or hang kitchen tools.
for extra counter space.
knobs are from anthropology.
other supplies from Ace Hardware and Home Depot and Michael’s.

DIY Toy Kitchen

coffee chocolate chip ice cream

Coffee Chocolate Chip Ice Cream

i know it’s january
i know that it’s inappropriate
and very unseasonal
to talk about cold treats
like ice cream
i have no excuse
i have just one pic to share,
the lighting is shit
but i just had to tell you about this ice cream:
i’m usually huddled
under a blanket
when i shove spoonfuls
of the stuff in my face
i’m also usually
lamenting that my ass
CANNOT take anymore
if i don’t run soon
and yet
the stuff is here
in january
not july, not even may
when the blush of summer
is creeping
no
it’s here
and i fear
i will need to run marathons
this year
to keep my ass
a decent size
so dw doesn’t leave me
just kidding
the man is instigator
to all things glutton

here’s to the 2nd day of 2014
freezing our asses off
being pigs happy
and already fucking up our resolutions

coffee chocolate chip ice cream
*note: once you have a solid custard based recipe, play around with the different flavors. i had to use up some yolks i had laying around making this cake, i ended up with 6 yolks but methinks 5 is or even less would be just fine.
*all the other coffee ice cream recipes i looked at made use of powdered/instant espresso which i don’t have and i wasn’t about to go out to buy. again, play with the flavors, if the flavors don’t work out, add chocolate chips, it’ll save the whole concoction.

2 1/2 cups of lactose free half & half, i use organic valley
1/2 cup strong coffee, my mini-keurig contraption only brews 3/4+ cups at a time, so i boiled it down to half cup
1/2 scant cup sugar
6 egg yolks, 5 or even 4 would be fine, i had to use them up or chuck them
1 tsp vanilla, optional
1/2 TBL potato starch, corn starch is fine too
1/2 cup mini chocolate chips, i used enjoy life

brew up your coffee, set aside 1/2 cup, or boil it down for a more intense flavor, set aside.

to make custard, pour 2 cups of half & half into small sauce pan, with the sugar. on low heat stir until sugar is dissolved. add in the coffee, raise to medium-high heat and heat up the liquid to hot, stirring consistently.

in bowl have your yolks ready. with a ladle carefully pour a small amount of the hot liquid onto to the yolks, stirring with a whisk. this is called tempering, to avoid scrambling the yolks. if need to, add another ladle full, again, stirring constantly. pour the warmed yolks into the sauce pan with the rest of the hot half & half, keep stirring on medium heat. you want the liquid to thicken and get all custardy. there are tips/tricks out there to know when the custard is done, i typically stop when i’m tired of stirring and i have other things to do. this works for me, it may not for you.

with remaining 1/2 cup half & half, add in the 1/2 TBL potato starch and vanilla. mix and then add to the custard and stir some more. this will get super thick. remove from heat and allow to cool, preferably a few hours or over night.

when ready to make ice cream, pour into maker and churn according to machine’s specifications. in the last 5 minutes add the chips.

serve right away or allow to harden a smidge in the freezer.

boom.

my other ice cream concoctions:
peppermint chocolate chip ice cream
coconut anise ice cream
mint chocolate ice cream
strawberry & coconut milk ice cream

Caribbean Oxtail Stew

Caribbean Oxtail Stew

and lookie here
it’s the end of the month
the end of the year
in 48 hours time
twenty fourteen will arrive
and with it
goals
ideals
declarations
promises

i suppose in order
to ensure i keep my
resolutions
i ought to say them out loud
to be kept in check
be held accountable

ok
here goes:
|| read more. i love reading, i need to do that more
|| run again, my booty needs it
|| travel, with my husband. obvi
|| attempt ONE dinner party. even if we all end up sitting on the floor

2014. let’s do this.

Caribbean Oxtail Stew

caribbean oxtail stew
adapted from saveur
*note: before we moved into my condo, as we were moving out of dw’s apartment he introduced me to a Trinidadian restaurant around the corner. i was pissed. because the food’s amazing and it’s within walking distance and he’d never taken me before. we haven’t been back in a long time, this is very similar to a trinidadian oxtail stew.
*call around to your local butchers or favorite grocer to see if they have fresh oxtail, grassfed being the best.
*this is a fatty dish, have a salad on the side to cut through the richness. then run a mile or so.
*the original dish calls for carrots, brown sugar and Worcestershire sauce, ingredients we had every intention of adding in the last hour or so. but we forgot. we were busy watching the Following.

canola oil, to brown the oxtail
3lbs oxtails
salt/pepper to taste
3 TBL homemade tomato concentrate
1 TBL ginger, minced
6 cloves garlic, minced
2 large onions, rough chopped
1 rib celery, chopped
2 TBL flour
4 cups homemade bouillon/stock
1 TBL whole allspice berries
4 sprigs thyme
1 generous tsp of habanero paste, or 2 habanero peppers
cooked wild rice, for serving

season oxtails with salt & pepper
in a dutch oven or heavy bottomed pot, over medium high heat, heat up the oil and brown the oxtail to your heart’s content. go for a deep color. transfer to plate, ignore.

into the pot add the tomato paste, ginger, onions and celery, saute until soft. add in the flour and stir until smooth. just make sure the flour’s all gone. add the oxtail in again, along with the stock, allspice, thyme and chiles. bring to a broil, then reduce heat to low, cook for about 3 hours. i may have let it go for 4 hours, until meat is tender and falling off the bone. check seasoning.

serve atop wild rice.

Caribbean Oxtail Stew

minty snow cake

Minty Snow Cake

at the risk of sounding anti-climatic
my experience with christmas has historically been
lackluster
there is just something
very undramatical
about my childhood of christmases
until about 10 years old
we never had a tree
and when we did start
i wasn’t allowed to decorate it
what with my lack of artistic spacing
and ornamental picking ability
along with my stepmother’s anal
Type-A desire for
uniformity and beauty
tree decorating is a skill i never learned
in fact,
i am so bad that the one
time i attempted to decorate a tree
as an adult
my then boyfriend took all the shit down
and redecorated the fucking thing
hashtag Eff Off Xmas

it should not be surprising to know
then
that we don’t have a tree
nor do we have any other decorations up
with the exception
of a few wedding slash thank you slash holiday
card obligations
the days have been business as usual
but there’s been cake
a minty snow cake to be exact

so, from us,
ones who don’t celebrate christmas
wishing you & yours
a delightful week
have cake,
be merry

Minty Snow Cake

Minty Snow Cake
adapted from cook’s illustrated, but published on epicurious, cus i refuse to pay a membership fee to the former site

*note: i ended up doubling the recipe, i was hoping the layers would rise enough to slice in half but they didn’t. my end result was three layers, the fourth layer is being consumed separate. the recipe i post will be single.
my adaption is lactose-free, and for one of the layers i used liquid egg whites which made the cake batter watery-er and it didn’t rise as much as the layers with actual egg whites. the taste is the same though.
also, cook’s illustrated is legendary with their method on time, ingredients, blah blah blah. ain’t nobody got time for that. mix accordingly to common sense, bake based on how you know your oven, not on how far your pans can be from the wall and from each other. i’m just saying. hashtag this is me being ornery and eye rolling at CI.

2 1/4 cups (9oz) cake flour, plus more for dusting the pans
1 cup whole milk or in my case, lactose free half&half, at room temperature, i use organic valley
6 (3/4 cup) large egg whites, at room temperature, or Abbotsford Farm 100% liquid egg whites
2 tsp peppermint extract
1 tsp vanilla extract
1 3/4 cups (12 1/4oz) granulated sugar
4 tsp baking powder
1 tsp table salt
12 TBL vegan butter, softened but still cool, i use earth balance vegan buttery sticks

preheat oven to 350F & prepare 2 8″ round pans

in the mixing bowl, add the flour, sugar, baking powder and salt. cream with the butter. it’ll look like sugar cookie batter. scrape down the bowl.

in a pouring vessel, best is a glass measuring cup, add in the half&half with the egg whites, along with the extracts. mix until blended.

pour half the liquid into the batter, mixing until well incorporated. scrape the sides of the bowl often. add remaining liquid and repeat mixing and scraping. pour batter into the prepared pans.

bake for 27 – 30 minutes, until the cake pulls from the sides of the pan smidge, it’ll be a pretty golden on top and a toothpick will come out clean. cool on rack.

i used a typical buttercream recipe, of vegan butter + powdered sugar + a few splashes of peppermint extract.

i used these methods & inspiration for attiring the cake.

for more pretty cakes.