Isn’t it amazing how terrible 2016 was? There were so many things that just melted our brains from Brexit to Trump, police brutality to Aleppo, devastating natural disasters to Orlando & more. Congratulations on making it to 2017, but I regret to inform you that it’s not looking up all that much. Okay, forget the whole negative introduction because we can’t fight bollocks with hatred & pessimism. Let’s start this new year at Tiffany Bee on a more positive note: how I convince people to hang out with me i.e. if you feed them, they will come. Last year, I made poké for my friends & they loved it. This year, I’m finally sharing my recipe. For those of you out of the trendy food loop, poké is a Hawaiian dish consisting of seasoned raw fish that is complemented by a variety of accoutrements including rice or vegetables. It is an incredibly fresh & healthy dish, depending on its seasoning & accoutrements. If made in the comforts of your own home, it is easily more affordable & tastier than a restaurant. California’s been sprouting poké restaurants everywhere, you’d think they weren’t in a drought. Bad pun, I’m sorry Cali, forgive me. While it’s raining poké in Cali, Boston has only grown one poké restaurant & FFS it’s not even in Boston Proper, it’s in Somerville. That’s okay though, because where Boston is slacking, I GOT YOU COVERED WITH THIS RECIPE SO SCROLL DOWN, LOOK @ MAH PICS, & CLICK ON THE RECIPE LINK 2 FALLINLURVE.
You can blame Josh & working at DAVIDsTEA for my pun-ny humor/dad jokes for days. I’m not proud of myself & neither are my puns. I’ve put off this post long enough, so here it is in all of its mouthwatering & wanderlust invoking (mayhaps?) glory! It’s another filler post, I know, oh well, I promise lots of recipes are coming your way inspired by my trip to Vietnam!
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Wow, you guys, I actually forgot how to blog for a good minute there; it’s been so long since I’ve posted an edible recipe. Last Monday, I received my box of soap goodies from Bramble Berry, which got me so excited to make cold process soap for the first time. Melt & pour soap is really easy to do & I love the instant gratification of using your soap a few hours after you’ve made it, but since I’m a control freak, I need to have power over what goes into my soap. I don’t like the cheap feel of soap leaving your skin dry–something you can get from low quality melt & pours–so I just sucked it up & bought the Beginner’s Cold Process Soap Kit. I’ve made 2 bars of soap so far, so in 4-6 weeks–it takes at least 4 weeks for soap to cure–I’ll finally have my belated birthday giveaway! I guess it’s way too late to even call it a belated birthday giveaway, I’ll just call it my summer giveaway or something. Anyway, more details on that when the soap finishes curing.
Before I get too carried away with soap, let’s talk about my new edible recipe, which features a mix of oyster mushrooms & crimini, kale, cashews, & of course, creamy polenta. Don’t mind the flattened look of the polenta–took a picture of this when the polenta was at its least creamy aka the next day, heated up–this recipe will produce a very creamy bowl of polenta, which you can top off with your choice of mushrooms, greens, & nuts. It makes a really quick & easy vegetarian dinner & if you’re still hungry, you can grill some other veggies like asparagus or squash or any protein (tofu, fish, etc) of your choice!