Let’s welcome August with a noteworthy appetizer recipe & some other foodie pictures! I’m completely behind on editing & uploading all the pictures I have on my SD cards, so one of these days there’ll just be a post with a bunch of pictures & guess what? YOU’RE GONNA ENJOY IT…maybe. So, let’s talk about my new recipe that I obnoxiously named “Sensational”. Look, I can feel your eyeballs rolling out of your orbital fossa, but bear with me – the catchier the title, the more likely someone will check out the recipe. What makes this recipe so sensational? KEWPIE MAYO, duh, obvi, like srsly how is dat even a q?? In all seriousness doe, the combination of Kewpie mayonnaise, sesame oil, masago, & imitation crabmeat really bakes well atop New Zealand green mussels. The umami is strong with this one & I think that if you love shellfish, this is a great recipe for you to try out. It’s actually not too expensive to make given that you have sesame oil, ponzu sauce, sesame seeds, & Kewpie already. Who would have that already? People who love to make Japanese food, gosh. If you love Japanese food, invest in those ingredients; you’ll find that they are used in many recipes.
recipes
Summer is nearly, kind-of-but-not-really almost over, but that doesn’t mean you still can’t enjoy a refreshing ice pop on a bright & hot sunny day. At the peak of the season, I went on a bit of a fruit binge, so I got a tray of nectarines & peaches to use in my morning smoothies alongside blueberries, raspberries, & strawberries. We got a new blender over a month ago, so I’ve been utilizing all the fruits within my reach to whip up–or blend up, rather–some refreshing & healthy smoothies. You know how it is, gotta get that “daily 5” in somehow! This recipe is simple, healthy, & absolutely kid-friendly, but if there aren’t any kids around I’ve got a solution for that too. Add an extra zing to it by adding peach alcohol – 4-5 shots should be fine. No one will get drunk off the ice pops, don’t worry…that is of course, unless you eat all 10 ice pops in one sitting.
Moving past the lugubrious notion that summer is coming to an end, cheer up with a wonderful smoothie with some seasonal fruit!
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About 3 years ago, my cousin Peter introduced me to this amazing cajun/creole restaurant that’s hidden inside a Vegas hotel frequented by locals & seniors called the Oyster Bar in Palace Station. When I adventured back to Vegas for the 4th of July weekend, I was determined to get everyone to try it. The bar behind the restaurant serves $3 Bloody Mary’s & $0.99 margaritas as Jimmy, Josh, Kelcie, & I learned as we waited 2 hours in line for the most delicious red bowl of seafood goodness that awaited us. It was my third time at the Oyster Bar & everyone else’s first, so I was there on a mission: to figure out all the ingredients they use to make this bowl of perfection.
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Aside from this new vegan friendly curry recipe I’ve just posted, I also have some smoothie recipes & more ice pop recipes coming your way, so stay tuned. You’ll have to forgive my delay in response & visits to all of your lovely websites due to school & work, but I eventually catch up with all of you. If any of you have the ingredients lying around for this delicious chickpea curry recipe, I hope that you’ll try it because it’s so easy to make & such a crowd pleaser too. Josh loves this recipe & claims it as “the TRUTH!” so I hope someone tries it out.
It’s about time I announce the winners for the giveaway I hosted a few months ago. Find out after the jump!
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Edamame Wontons. |
During the height of last year’s pumpkin season, Josh & I were invited to our friends’ dinner party in LA where we brought Noodle Kugel–a traditional Ashkenazi Jewish savory, yet sweet dish most closely described as a baked noodle casserole–& pumpkin wontons. Both items were a hit, but because my pumpkin wonton filled tupperware was compact, it was carried away into the living room away from the dinner table where the dinner hostess’ guests kept it guarded from others. I never got around to posting that recipe, mostly because it was a “toss everything in this wonton + pumpkin” recipe, but ever since the Pumpkin Wonton Hoarding of 2013, I’ve been dabbling with many other wonton/dumpling recipes.
I’ve been working on making a brand new, responsive, HTML 5 compliant layout for TB, hoping to refresh its look & push it into the modern age of the interwebz. However, that means I also have to start restructuring how my posts are composed. Many food bloggers use each new post as a way to post their recipes & then use categories to file them away on a separate page to view, which can often be confusing when combined with a personal adventure story. I began using separate pages to display my recipes because I think it makes the most logical sense to separate events from recipes when I started writing recipes & will continue to do so. I want my posts to be more geared toward food than before & less personal adventure story-like. In order to be the opposite of the hundreds of cluttered Blogspot food blogs I abhor, I need to take a step in a more “obvious” direction: this is a food blog & I also like to plant things. There will always be pictures of food & recipes – it’s my niche & I need to stick with a theme. However, I may sprinkle some fashion posts for the funsies from time to time, followed by a recipe.