Cool fun fact: I’ve always had a recipe for French Onion Soup, but it suuUuUuuUuuck3d. Here’s hoping no one ever made it, but if you did (why??), my dude, I apologize. So, I’ve decided to update my outdated recipe with a brand new one. Look how it sparkles with my cute mini Le Creuset cocettes! HAVE YOU EVER SEEN ANYTHING SO CUTE? Yeah, don’t answer that, of course, you have. I probably should’ve posted a more summer-friendly recipe because who wants to eat piping hot soup right now? Well, you know what? I live in New England & this damn region doesn’t obey the laws of seasons. Seasons are light suggestions. Calendar says it’s summer? EL OH EL, try again. New England says it’s still autumn so it’s cold & raining, but tomorrow it’ll be hot, humid, & thundering. Drunk seasons are fun! Yay! (Help me).
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.
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Wow, Tiffany, a “pho pun”, how original. I know, right? Have I devolved into dad jokes? Never, because I’m too hilarious for that. I just had to, because I’m finally publishing my 100% vegan pho recipe. Told you I’d never forget you. I took a really long hiatus, but I’m present, I promise. I even added a bunch of new albums in the gallery – granted half of them are from last year. It’s been a busy year, get off my back, y’all!! I’ll get around to my European photos by the end of this month…I hope.. Anyway, back to the pho: whether you’re a meat eater or not, it’s a scrumptious recipe, so you can take your reservations & judgment & shove it right up your hairy nose holes. Pho is pronounced “fuh?” not “foe”. Source: I’m Vietnamese. There’s a question mark to indicate that you’re supposed to raise your voice as if you’re asking a question. In Vietnamese, pho has two question marks on the “O”, so trust me & lower your inquisitive eyebrow. If you’re an avid meat eater & think the idea of pho being vegan is absurd, you better swipe left right on out of here. Vietnam is known as one of the least religious countries in the world as its main “religion” aka folklore/cultural beliefs is heavily influenced by Taoism, Confucianism, & Buddhism. Many Buddhists are vegetarian/vegan, thus the meat-free versions of Vietnamese cuisine is 1 trillion times better than any quinoa kale salad you’ve ever had. There are lots of great vegetarian restaurants in Vietnam, so open your minddDdddD.
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One of the most physically annoying things about aging is not the wrinkles & fine lines visibly showing–get on those anti-aging serums, stay out of the sun, use sunblock, moisturize daily, get ahold of some Asian genes, etc–but that agonizing pain in the back of your mandible. You know the pain I’m talking about, right? That jerk wisdom tooth who’s popping up to say, “hey gurl, sup?” & your response is, “BYE FELICIA, DISAPPEAR.” That pain. Yeahhhh, so since I can only pop so many pills of Motrin before I destroy my liver & overdose, all my food choices have been solely categorized under, “can I feed this to a baby?” and “cannot feed to baby.” Thank goodness for my random craving for cháo (also known as congee or rice porridge) a few weeks ago because it’s so easy to make & I can eat it for breakfast, lunch, or dinner. Also, it falls under the, “10/10 can feed this to a baby.” I mean, it’s not exactly healthy to be exclusively eating it because rice is not going to fulfill the essential vitamin spectrum for a healthy body, but look, my mouth hurts to chew so I’m going to choose to slurp on rice porridge. That’s where the versatility comes into play though! Dressing up porridge with your favorite ingredients will help you get over the general boringness that is porridge.
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It’s finally Spring, but New England kind of doesn’t care about seasons, so it’s already snowed a few times. But listen, I’m not here to talk about the drunk weather patterns of New England, I’m here to share a new recipe I’ve developed in partnership with Trident Seafoods, working with delicious surimi by Louis Kemp. Being a full-time student & working part-time is no easy feat, especially when you also need to find time to feed yourself & not break the bank. This is especially true for any working busybody or mom, so I came up with a recipe that y’all can bang out in 20 minutes or less!
If you’re new around these parts, hi, I’m Tiffany & I’m addicted to sushi. It’s always my default craving, however very expensive, especially when I want to blow my wallet on omakase. I admit that sometimes all I want is just a California roll–invented by Chef Ichiro Mashita who wanted to appease his LA customers who were turned off by the nori (seaweed) in sushi by flipping the rice inside out–because it’s an inexpensive & reasonable alternative to raw fish. This is especially appealing if you’re pregnant or scared of raw fish, so embrace this tasty alternative, y’all! Louis Kemp Crab Delights are made from Alaskan Pollock—a highly sustainable white fish also known as the world’s biggest source of palatable fish, which is commonly used in imitation crab products—and real snow crab. Let me just smash cut to the chase since I know you just HAVE TO KNOW WHAT IT IS I’VE MADE THAT ONLY TAKES 20 MINUTES TO MAKE, HURRY UP. It’s a deconstructed California roll in a bowl! Let me introduce you to my version of a quick & easy California roll fix for busy moms, millennials, people, everyone: the Spicy California Sushi Bowl. Spicy is always optional, but it’s essential in my household because the kick makes life more interesting.