tag:blogger.com,1999:blog-947903418184153082024-03-05T19:25:12.371-08:00Thoughtful PlateLeading a conscious gastro moment - one step at a time.Garhttp://www.blogger.com/profile/11697627978103436294noreply@blogger.comBlogger104125tag:blogger.com,1999:blog-94790341818415308.post-71709250178127956002010-03-22T07:12:00.001-07:002010-03-22T07:12:26.358-07:00Upgraded my blog!I've updated to wordpress. Please visit this new link. Thanks!<br /><br /><a href="http://thoughtfulplate.wordpress.com/">http://thoughtfulplate.wordpress.com/</a>Garhttp://www.blogger.com/profile/11697627978103436294noreply@blogger.com0tag:blogger.com,1999:blog-94790341818415308.post-36443142387226660282010-03-20T14:51:00.000-07:002010-03-20T15:03:19.756-07:00Free Macarons!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKNgFhH7H6uiZV11oVUAh_dTGihREGVr1OmfnTCFkWgT4bKwM1Ia6rKAz9ktL4FwHzJ_kv_AR2J4HQ3KLAtIUws0wib36jdTQvmRlzF0UynMhqGvbfg_zehQmLhVdT80galZrynONV3hA7/s1600-h/127_2760.JPG"><img id="BLOGGER_PHOTO_ID_5450839294851966594" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 282px; CURSOR: hand; HEIGHT: 180px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKNgFhH7H6uiZV11oVUAh_dTGihREGVr1OmfnTCFkWgT4bKwM1Ia6rKAz9ktL4FwHzJ_kv_AR2J4HQ3KLAtIUws0wib36jdTQvmRlzF0UynMhqGvbfg_zehQmLhVdT80galZrynONV3hA7/s320/127_2760.JPG" border="0" /></a>There's Mother's Day, Hot Dog Day, Hot Chocolate Day, so of course, it would make sense to have a <a href="http://macarondaynyc.com/">Marcaron Day </a>as well! It all started in 2005, when renowned pastry chef <a href="http://www.pierreherme.com/">Pierre Hermé</a> and other members of the prestigious <a href="http://www.relais-desserts.net/">Association Relais Desserts</a> started <a href="http://jourdumacaron.com/">Jour du Macaron</a> (Macaron Day). So every year on March 20, bakeries would give away free macarons and raise money for a worthy cause.<br /><div><br />This is the first Macaron Day year for us in NYC! Some French bakeries around town are offering this sweet, little sandwich to people who love this expensive treat or just to satisfy the thrill of receiving freebies. </div><br /><div></div><div>I visited two locations and chose two flavors - hazelnut and lemon. I wanted pistachio, but that ran out. :( I'm saving all hard-earned sweets for my mom. </div><div></div><br /><div>So...HAPPY MACARON DAY!</div>Garhttp://www.blogger.com/profile/11697627978103436294noreply@blogger.com2tag:blogger.com,1999:blog-94790341818415308.post-87241608187147752972010-03-17T18:15:00.000-07:002010-03-17T18:35:49.764-07:00<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjj5t6Mk4E80QWYEVzXudX8GY1j7MCSsYAiDbqRKO5Ur_YFlfhlVD6oSt-G0kJqy3Pi7Md-5MLGobPLJHq5j73ydo4XvIRldVAb8WCaMAgCA6BrSk8lWTvQIRcQuDyddYxjK0YWS-fd8qA/s1600-h/127_2744.JPG"><img id="BLOGGER_PHOTO_ID_5449779980121288162" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 320px; CURSOR: hand; HEIGHT: 214px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjj5t6Mk4E80QWYEVzXudX8GY1j7MCSsYAiDbqRKO5Ur_YFlfhlVD6oSt-G0kJqy3Pi7Md-5MLGobPLJHq5j73ydo4XvIRldVAb8WCaMAgCA6BrSk8lWTvQIRcQuDyddYxjK0YWS-fd8qA/s320/127_2744.JPG" border="0" /></a><br /><div> Lotus root is a root vegetable that's indigenous to Asia. A tubular squash infiltrated with holes, it has the unique element of fibrous strands as you cut through . </div><br /><div><img id="BLOGGER_PHOTO_ID_5449780278860087666" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 214px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpXfzc6IV6csxsP58IosxGWdOd1La0PZQoifSIXrE7cYzzTj44JTPVO03sqg2YZBc3CktagcQWkK-HgfiJVpWhmNaQZbIbHo09wob59Y6AYy9_FdwItVKTKdIF_u0HlPdXR2SXfRVRel3j/s320/127_2747.JPG" border="0" /> When chopped in stick forms, the crunchiness resembles celery and carrot sticks. You can also use them in stir-fry with a mix of vegetables or with sliced meat of your choice. It's a very versatile ingredient. Nutrition-wise, it contains iron, vitamins B annd C. The rich fiber content stimulates peristalsis and relieves constipation. <div><div></div><br /> The lotus is also associated with enlightenment and the <a href="http://www.wisegeek.com/who-is-buddha.htm">Buddha</a>. While we appreciate the flowery part, let's not forget the rhizome that supports the life of this plant.</div><div></div><div> </div></div>Garhttp://www.blogger.com/profile/11697627978103436294noreply@blogger.com3tag:blogger.com,1999:blog-94790341818415308.post-46807710736684988202010-03-13T15:34:00.000-08:002010-03-13T15:45:36.950-08:00A Success! Matcha Cookies!<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNwkERiMpdnkcuB_wu3_aFJUjWOztscWn4A4a92LeLbPTzBBtrKDe3hBEdbHrwIaUegoe4x0tUlNlocYaTz1t6BDX8SJpPqaykCflURWla2eJqVZHS0L75bNHmNt5nmSo_97kfRhJO2mS_/s1600-h/127_2754.JPG"><img id="BLOGGER_PHOTO_ID_5448267684529487810" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 320px; CURSOR: hand; HEIGHT: 214px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNwkERiMpdnkcuB_wu3_aFJUjWOztscWn4A4a92LeLbPTzBBtrKDe3hBEdbHrwIaUegoe4x0tUlNlocYaTz1t6BDX8SJpPqaykCflURWla2eJqVZHS0L75bNHmNt5nmSo_97kfRhJO2mS_/s320/127_2754.JPG" border="0" /></a> It's raining cats and dogs in NYC today! But I still ventured out and paid the consequences with soggy socks, drooping sneakers, and wet feet. </div><div> </div><div>A rainy day is the perfect excuse to stay indoor, but I'm not the type who bows down to <span class="blsp-spelling-error" id="SPELLING_ERROR_0">water saturation</span>. No. I'm crazy enough to fight away the wind and slanted raindrops just to run <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">minuscule</span> errands that <span class="blsp-spelling-error" id="SPELLING_ERROR_2">could've</span> waited till a sunnier day. I'm stubborn like that.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAaIrjh8PcT4b9jt7BqlcRhrCxPHzKKnOSUGkcEbaUaLYAEqO7XZzBgcHbd0tVyfxrIG3REZtGmildsqV45Nvt-j03CCJ6Zqhi6ufyrpOYTS6Mo8-yGcalIeLkJmwBO20h6aNF2U0Ekxqp/s1600-h/127_2758.JPG"><img id="BLOGGER_PHOTO_ID_5448268045935399106" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 214px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAaIrjh8PcT4b9jt7BqlcRhrCxPHzKKnOSUGkcEbaUaLYAEqO7XZzBgcHbd0tVyfxrIG3REZtGmildsqV45Nvt-j03CCJ6Zqhi6ufyrpOYTS6Mo8-yGcalIeLkJmwBO20h6aNF2U0Ekxqp/s320/127_2758.JPG" border="0" /></a><br /></div><div></div><div><br />Though I did stay indoor the second half of the day...by getting some work and also baking some cookies. To be more specific, <span class="blsp-spelling-error" id="SPELLING_ERROR_3">MATCHA</span> COOKIES! I haven't made these for quite awhile and since I'm meeting a friend tomorrow and I don't want to go empty-handed, I decided to take a therapeutic break in the kitchen and whip up a batch. I actually got more dough than needed, so I froze the other half for later occasions. </div><div><br /></div><div></div><div>Now feast your eyes on some green deliciousness. :)</div>Garhttp://www.blogger.com/profile/11697627978103436294noreply@blogger.com2tag:blogger.com,1999:blog-94790341818415308.post-28351215959689275202010-03-10T13:38:00.000-08:002010-03-10T14:02:55.855-08:00Brownies anyone?<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCmrDPYivg8PpNkLcAJCaqSPqEn74CFFfP4IXrEBKWB4ACiCZzwlBm8UGcJvSR1-UK6oKjmVrFKQgEHmAQB4dzzh6GA2o25kptHIKNJOzrrTIH5X6KeLv3ZmGNcgnYd3rndvtqGYFLUn6k/s1600-h/127_2748.JPG"><img id="BLOGGER_PHOTO_ID_5447124555953163778" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 320px; CURSOR: hand; HEIGHT: 214px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCmrDPYivg8PpNkLcAJCaqSPqEn74CFFfP4IXrEBKWB4ACiCZzwlBm8UGcJvSR1-UK6oKjmVrFKQgEHmAQB4dzzh6GA2o25kptHIKNJOzrrTIH5X6KeLv3ZmGNcgnYd3rndvtqGYFLUn6k/s320/127_2748.JPG" border="0" /></a> Sometimes, it's ok to indulge in a little sweet, especially if it's a one bowl miracle. That's right, this is a "one bowl brownie". No need to whip out your mixer; but alright, you do need to sift your flour and cocoa powder. I made this for a new friend I met. I hope she liked it. :)<br /><br />Ingredients<br /><br />1/2 cup butter, melted<br />1/2 cup unsweetened cocoa<br />3/4 cup sugar<br />1eggs<br />1 teaspoon vanilla extract<br />1/2 cup flour<br />1/4 teaspoon salt<br /><br />Directions<br /><br />1. Preheat oven to 350°F.<br />2. Spray pan with nonstick cooking spray or butter it up.<br />3. In a medium bowl, combine melted butter and cocoa and stir until cocoa is dissolved.<br />4. Add sugar and mix well.<br />5. Add egg, vanilla extract, sifted flour and salt, but don't overmix.<br />6. Bake for approximately 15 minutes.<br /><br />ENJOY!Garhttp://www.blogger.com/profile/11697627978103436294noreply@blogger.com4tag:blogger.com,1999:blog-94790341818415308.post-17369929009127915542010-03-03T16:01:00.000-08:002010-03-03T16:24:53.088-08:00Lily Bulbs<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmw-KJ73sPflx_8yO_DuywbXc-0D-sCeF1958nTnZLlnYk-PnpLD0453_PHEC5l6jLNscGPSDdf-1THkypg4CKQPNhlKXw6sU1DsLwhs53M0h5p1od85Ny_aDPS7rRHXsdGT8ySLUTvfTE/s1600-h/127_2729.JPG"><img id="BLOGGER_PHOTO_ID_5444565214601895874" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 200px; CURSOR: hand; HEIGHT: 134px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmw-KJ73sPflx_8yO_DuywbXc-0D-sCeF1958nTnZLlnYk-PnpLD0453_PHEC5l6jLNscGPSDdf-1THkypg4CKQPNhlKXw6sU1DsLwhs53M0h5p1od85Ny_aDPS7rRHXsdGT8ySLUTvfTE/s200/127_2729.JPG" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfKW-V_W5bAztDB5hYRmVEYu1hnRvoMYV3yjRVivVU0QrTKToHj1wiVDzBVa59LkfZ74OJ50Fm8SCC2c1SeSIIUOM6ayE-PxzQj6810SKuMxD3oXUe9uoyXx2bn4vQy0lsUKVI9Gt5DX3F/s1600-h/127_2732.JPG"><img id="BLOGGER_PHOTO_ID_5444566308104963346" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 134px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZQhotprZ5WCg26EN_fOj5mrKOmL8IW510hKy_SX-yEDHqA-bj0Wi3C9I-6Y-Z7WmIJd1sUbN7Mj4wNIswqLWkKjj5nljbiUymnQ4NZjkMFPuRP_5pOffMMyZzSoLfXp7guxLVK7pNtdt0/s200/127_2733.JPG" border="0" /><img id="BLOGGER_PHOTO_ID_5444566035801838322" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 134px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfKW-V_W5bAztDB5hYRmVEYu1hnRvoMYV3yjRVivVU0QrTKToHj1wiVDzBVa59LkfZ74OJ50Fm8SCC2c1SeSIIUOM6ayE-PxzQj6810SKuMxD3oXUe9uoyXx2bn4vQy0lsUKVI9Gt5DX3F/s200/127_2732.JPG" border="0" /></a><br /><div><div>People are becoming more and more health conscious nowadays. We are more aware of the nutrition label on a food package, invest more time in exercising or pay more attention to the media for the latest health updates. However, this is really just old news. Our ancestors already knew that each food owns its particular nutritional value. Granted they didn't have the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">jargon</span> of vitamin A, B, C or D, they knew that certain food could heal or maintain a healthy body.</div><div> </div><div>For example, Chinese cuisine is very particular with food combination, especially in soups. If you're not feeling well, then a particular organ is 'lacking' something. It's like the <span class="blsp-spelling-error" id="SPELLING_ERROR_2">ying</span>-yang concept. For myself, I prefer warming food in the evening. I can have a salad in the afternoon, but at the end of the day, I want to warm my body with something soothing and comforting. This post will feature a 'warming' food - <a href="http://www.naturopathydigest.com/nutrition_herbs/herbs/lily_bulb.php">lily bulbs</a>. They are also used in herbal remedies. You can find them in Asian supermarkets. Once you open up the small package, you just peel them and make sure to wash them well (lots of dirt since they are 'bulbs' from the soil afterall). You can add the snowy petals to an Asian dessert soup, but I like to stir fry mine with other vegetables. I love their natural sweetness and delicate texture and innocent appearance. You just want to handle them with care and love. Here, I stir-fried the lily bulbs with watercress, wood ears, and brown rice. </div></div>Garhttp://www.blogger.com/profile/11697627978103436294noreply@blogger.com4tag:blogger.com,1999:blog-94790341818415308.post-72409661642053325122010-02-27T15:21:00.000-08:002010-02-27T15:34:56.005-08:00Snow Storm 2010<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh3BOdVV_7yIoh9FUdkzgrUC4wFoWWMhGeyDFT206qkl4erMx5ACw3SP6qaPWoZtOAZvEFt3rDIpQLf9fVJ38gg7qH37lENG4CP4CscWIyVClO-MMNfv_-MTKxJxdfNHeRxLzc_IuQCu5m/s1600-h/West+Village+scene1.JPG"><img id="BLOGGER_PHOTO_ID_5443069837485222066" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 214px; CURSOR: hand; HEIGHT: 320px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh3BOdVV_7yIoh9FUdkzgrUC4wFoWWMhGeyDFT206qkl4erMx5ACw3SP6qaPWoZtOAZvEFt3rDIpQLf9fVJ38gg7qH37lENG4CP4CscWIyVClO-MMNfv_-MTKxJxdfNHeRxLzc_IuQCu5m/s320/West+Village+scene1.JPG" border="0" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio3HZHfs4yeaVs_YuCKsbMlQnouACMBrNNt84a0YFN_nbmVUNG5szguqEq66wepU6zoAn0UctGdfANu4QfGNy48JKv_XJseDRVHzbpwe8cF0d3ssjNTBOcar-qvK94DR4kCzY-WK5pBDao/s1600-h/bike+in+the+snow.JPG"><img id="BLOGGER_PHOTO_ID_5443069148807969442" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 214px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio3HZHfs4yeaVs_YuCKsbMlQnouACMBrNNt84a0YFN_nbmVUNG5szguqEq66wepU6zoAn0UctGdfANu4QfGNy48JKv_XJseDRVHzbpwe8cF0d3ssjNTBOcar-qvK94DR4kCzY-WK5pBDao/s320/bike+in+the+snow.JPG" border="0" /></a></div><div><div><br /><div></div><div></div><div></div><div></div><div></div><div> </div><div> </div><div> </div><div> </div><div>Will this be the last of it before spring arrives??</div><br /><div></div><div>Did you enjoy the quiet time during the snowfall?</div><div></div><br /><div>I could only remember two things - wet socks and an aching back from snow shovelling. In all, it wasn't that bad. At least I survived. NYC survived. </div><div></div><div></div></div></div>Garhttp://www.blogger.com/profile/11697627978103436294noreply@blogger.com3tag:blogger.com,1999:blog-94790341818415308.post-54111623363709403632010-02-20T14:28:00.000-08:002010-02-20T14:38:28.150-08:00Random thoughts...<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimk86thcxu0Ktw22xk4y3dMUP9lonz6tr26ooUgJ5WpTRy3JXlvHZb5ismePFnEFXrRXsLnq-rBftB7PKcF7wOTsjb6Zkit_sTfjnv9KhC1Tgz1XDPcjPykjzJt3tkRyq4SOhKrcH2hUf0/s1600-h/Meatpacking+District9.JPG"><img id="BLOGGER_PHOTO_ID_5440458259486413042" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 214px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimk86thcxu0Ktw22xk4y3dMUP9lonz6tr26ooUgJ5WpTRy3JXlvHZb5ismePFnEFXrRXsLnq-rBftB7PKcF7wOTsjb6Zkit_sTfjnv9KhC1Tgz1XDPcjPykjzJt3tkRyq4SOhKrcH2hUf0/s320/Meatpacking+District9.JPG" border="0" /></a><br /><div>I took this random picture while I strolled around the Meatpacking District in Manhattan. I love rundown, realistic objects. If I had a choice of career, I would love to be a documentary photographer. It's a risky job, but it would be so fulfilling and meaningful.<br /><br />When I saw this fan, I could imagine it had labored through many hours of usage, keeping the person/space cool and comfortable. Now that the weather is cold, this machine has no further purpose, but only as a decoration by a barred window. The fan's weathered condition hasn't been remedied by anyone. For once, I felt sorry for this object, wishing someone would at least brush off the prolific dust or at least adjust the fan so it isn't drooping its 'head'. We often under appreciate the small details around our lives.<br /><br />Just a thought. A random thought.</div>Garhttp://www.blogger.com/profile/11697627978103436294noreply@blogger.com0tag:blogger.com,1999:blog-94790341818415308.post-26456934357077182202010-02-14T16:11:00.000-08:002010-02-14T17:30:42.911-08:00Happy Lunar New Year!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVHzM6oB9Ftvt0puqiX6G4ApqWfKRf1bKgNNSP_aVe0WZl-3NRkTZbRHkOAkaglXaFZEfDHhyphenhyphenxLaWonFjT2so7V6YLa7Au162gj4BMPCR23el-OF8lKT44YObFmjAhnFyOQEH7idRC-_X5/s1600-h/102_0216.JPG"><img id="BLOGGER_PHOTO_ID_5438276098733652770" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 150px; CURSOR: hand; HEIGHT: 200px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVHzM6oB9Ftvt0puqiX6G4ApqWfKRf1bKgNNSP_aVe0WZl-3NRkTZbRHkOAkaglXaFZEfDHhyphenhyphenxLaWonFjT2so7V6YLa7Au162gj4BMPCR23el-OF8lKT44YObFmjAhnFyOQEH7idRC-_X5/s200/102_0216.JPG" border="0" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOFPWEBpQIJRLFEJxR7VUm8CsOk5SUUqzRuHh9m-4w300CJnewQuhpDwK6NXlCuFLNk5M-5upVkmA0etm61fKV4oaAq6fDrMzuZVjzyFBlvqANSu8fBlM2ABzIzjQR-U2S-EaTPVW9lXeo/s1600-h/102_0224.JPG"><img id="BLOGGER_PHOTO_ID_5438275547410054402" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOFPWEBpQIJRLFEJxR7VUm8CsOk5SUUqzRuHh9m-4w300CJnewQuhpDwK6NXlCuFLNk5M-5upVkmA0etm61fKV4oaAq6fDrMzuZVjzyFBlvqANSu8fBlM2ABzIzjQR-U2S-EaTPVW9lXeo/s200/102_0224.JPG" border="0" /></a><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRT7_w7OBzu6OljelfECDayEVVyHWCPSENMdxYxtAm9ib7_cQxF0TcYuC6NX5Wnyy_xbqFjBNOiuDqC_j4yF_28mhMU9ipq5YCcoaJygGna4rcU0d-L4KHKUR-CGhlvdRMmlKlAwf4KA-J/s1600-h/127_2726.JPG"><img id="BLOGGER_PHOTO_ID_5438259472179339234" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 134px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRT7_w7OBzu6OljelfECDayEVVyHWCPSENMdxYxtAm9ib7_cQxF0TcYuC6NX5Wnyy_xbqFjBNOiuDqC_j4yF_28mhMU9ipq5YCcoaJygGna4rcU0d-L4KHKUR-CGhlvdRMmlKlAwf4KA-J/s200/127_2726.JPG" border="0" /></a><br /><br /><br /><div>Happy Lunar New Year! Today is the start of the Year of the Tiger. Roaaarrr!</div><div></div><div> </div><div>According to the lunar calendar, this year's New Year's Day conveniently falls on Valentine's Day as well, so people can just celebrate both holiday all in one! Recession-proof holiday I tell ya. :)</div><div></div><br /><div>Lunar New Year isn't solely celebrated by the Chinese, as most expected, but rather other Asian countries also take part of the festivities as well, such as Taiwan, Korea, Philippines, Laos, Indonesia, and Malaysia. Yes, more excuses to indulge in various types of Asian cuisine!</div><div></div><br /><div>As for Chinese traditions, there are dishes that are especially created for our new year and one of them is my favorite 'dessert', which is 'sweet mochi cake', also known as 'Nián gāo', which is a <a title="Homonym" href="http://en.wikipedia.org/wiki/Homonym">homonym</a> for "higher year", but really a symbol for growth and prosperity. I love it because it's chewy, slightly sweet, and just very warming. I like to pan fry it a little to give it a more 'mochi' chewiness. </div><div></div><br /><div>I was also in Chinatown, NY to join in the festivity (and crowdiness). Lots of confetti were flying around and kids everywhere were slapping firecrackers on the ground. Scared me to death! :)</div><div></div><br /><div>Hope everyone had a fun Lunar New Year/Valentine's Day! </div></div></div>Garhttp://www.blogger.com/profile/11697627978103436294noreply@blogger.com7tag:blogger.com,1999:blog-94790341818415308.post-30485236710949280842010-02-06T12:23:00.000-08:002010-02-22T13:50:07.561-08:00Revive Leftover Bread - Make French Toast!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpI4dJ1he0wzGTCno31sNz1vPtWszJdfHV5rrv9hYxAFLOriWTUd7dJ3jxHVIZqWsQ2dVxo6cdfB1JjYA17k9TbCvUNbKq2ZFzhaO5beSMI8K0XoQQ8FYlXFPlLukCTsz1XlkEGy1f3YQH/s1600-h/127_2710.JPG"><img id="BLOGGER_PHOTO_ID_5435231598388455746" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 320px; CURSOR: hand; HEIGHT: 214px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpI4dJ1he0wzGTCno31sNz1vPtWszJdfHV5rrv9hYxAFLOriWTUd7dJ3jxHVIZqWsQ2dVxo6cdfB1JjYA17k9TbCvUNbKq2ZFzhaO5beSMI8K0XoQQ8FYlXFPlLukCTsz1XlkEGy1f3YQH/s320/127_2710.JPG" border="0" /></a><br /><br /><div>Let's face it. As much as we wanted (or tempted) to eat an entire loaf of freshly baked bread or bought one from a well-sourced bakery, we still end up with some leftovers in the fridge. Then I would go out and find another shop and buy something there and I would end up with a box full of old bread at home. What to do?? I don't want to feed them to the pigeons (don't want to attract bird <span class="blsp-spelling-error" id="SPELLING_ERROR_0">doo</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_1">doo</span> for me to clean up) and I definitely don't want to trash them (a big waste of food!) Since I couldn't sleep this morning (perhaps I was worried about the snowstorm that was predicted for NY, but turned out pretty calm after all), I had some ti<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOI60l7b0k3C-h-BIsN35Qa1cPgSt4TJL23B8fzrvgUVsQLPxpyLe_4TSjTZyB2KyNr-YAlFh2cunJyWHFWUioloSxbi4l-bUVsvjhR86GJ1kgB8uxv3tfaT6ir7Ovz87yJ4VUKF1s4iI1/s1600-h/127_2716.JPG"><img id="BLOGGER_PHOTO_ID_5435231917251921202" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 214px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOI60l7b0k3C-h-BIsN35Qa1cPgSt4TJL23B8fzrvgUVsQLPxpyLe_4TSjTZyB2KyNr-YAlFh2cunJyWHFWUioloSxbi4l-bUVsvjhR86GJ1kgB8uxv3tfaT6ir7Ovz87yJ4VUKF1s4iI1/s320/127_2716.JPG" border="0" /></a>me 'to waste' so I managed to revive some of the old bread to create a french toast breakfast for mom. </div><br /><div>It's quiet easy to cook this dish without much effort. All you need is egg, a touch of sugar, milk, a pinch of cinnamon and nutmeg and my secret ingredient is corn starch to create a 'crust' on the french toast. For the final toast, I just sprinkle some powdered sugar more for visual effect than for the sweet taste. As for toppings? It's up to your imagination. I was lazy, but I went for the default maple syrup and butter. But if you'd like to fancy up the meal, you can easily make a fruit compote by cooking up some fruit with easy part sugar and water and reduce the mixture down to a thick sauce. </div><br /><div></div><div>So the moral of the story is - Want not, waste not. :) </div>Garhttp://www.blogger.com/profile/11697627978103436294noreply@blogger.com9tag:blogger.com,1999:blog-94790341818415308.post-28952888001510586622010-01-27T18:08:00.000-08:002010-01-27T18:23:02.153-08:00Crunchy Food Texture...the Amazing Sprouts<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga2ofukMTXHJluDIg9ymdWJP2kifjSZakj_PRX9nMzTwT0idaIh4tmIqPBFECs7VBl0CawnNBFoMVaqKdiOiGcPStrUFcv_ca3Mxi8HrIn1FytW_OlEU_BnIooaRHSeGX1FXUrEl8fASX9/s1600-h/127_2708.JPG"><img id="BLOGGER_PHOTO_ID_5431609429923103570" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 320px; CURSOR: hand; HEIGHT: 214px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga2ofukMTXHJluDIg9ymdWJP2kifjSZakj_PRX9nMzTwT0idaIh4tmIqPBFECs7VBl0CawnNBFoMVaqKdiOiGcPStrUFcv_ca3Mxi8HrIn1FytW_OlEU_BnIooaRHSeGX1FXUrEl8fASX9/s320/127_2708.JPG" border="0" /></a><br /><div>We often only discuss food flavors (salty, sweet, sour, bitter, spicy...), but the texture of food is just as critical to our eating experience. There are probably tons and tons of adjectives you can use to describe food, but as a starter, I'll begin with some:</div><div> </div><div>"Soggy, crispy, crunchy, slimy, al dente, hard, tough, fibrous, delicate..."</div><div> </div><div>Well, the list goes on and on. Of course, certain food pairs well with a particular texture, such as a crispy French fry, or al de<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghLRsaumO3PEeL8GcotlNZluORS0yErHknrzImtbGqGO65SoapoIASfsSk0sJXWdwc32bAcsOXwN_42qmAZs-P4j6voS_7poIvMgLgR2jP9FShdLOZDmIFJObZ983PZ-3DRB24T1rV1NLt/s1600-h/127_2709.JPG"><img id="BLOGGER_PHOTO_ID_5431609813746790322" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 214px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghLRsaumO3PEeL8GcotlNZluORS0yErHknrzImtbGqGO65SoapoIASfsSk0sJXWdwc32bAcsOXwN_42qmAZs-P4j6voS_7poIvMgLgR2jP9FShdLOZDmIFJObZ983PZ-3DRB24T1rV1NLt/s320/127_2709.JPG" border="0" /></a>nte linguine; simultaneously, we try to avoid or prevent certain food that reflects a texture that contradicts its nature, like a soggy pizza, a hard chocolate chip cookie or a slimy steak (gross!) </div><br /><div>At the end of the day, if I had to pick my favorite food 'texture', I would have to say crunchy, hence my default fruit is always an apple, my favorite meal is always a plate of fresh, raw greens with carrots, and recently, I've been very into eating sprouts. They are a nutritious powerhouse because they're basically beans and seeds and we know how healthy they are to our diet. I used to buy them from the health market, but they can be quite expensive. So, I ordered some seeds online and decided to sprout my own. It's really not that difficult. It's like caring for a plant. You soak them, rinse them and watch them grow! The process takes about 3 days (depending on the seeds/beans), but it's so worth it. They are a wonderful addition on salads, in sandwiches, or just as a snack! </div></div>Garhttp://www.blogger.com/profile/11697627978103436294noreply@blogger.com4tag:blogger.com,1999:blog-94790341818415308.post-46000338241266605502010-01-23T13:57:00.000-08:002010-01-23T14:10:54.995-08:00Ikebana<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSl6_PD7wiWYAqkASnofoAgmYy0_Vq2oLrzvSLcKKsQuLe0b9RYEaYGUBar6ZcRtm-DCyFLT7Oj4Os5NzIiJnp8hvWIEg9uVQuTplYcgYNy0CFqJdJOVGAQgC11W9OmeBLKDPz0Mvw48tl/s1600-h/DSC01470.JPG"><img id="BLOGGER_PHOTO_ID_5430061040522850706" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 180px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSl6_PD7wiWYAqkASnofoAgmYy0_Vq2oLrzvSLcKKsQuLe0b9RYEaYGUBar6ZcRtm-DCyFLT7Oj4Os5NzIiJnp8hvWIEg9uVQuTplYcgYNy0CFqJdJOVGAQgC11W9OmeBLKDPz0Mvw48tl/s320/DSC01470.JPG" border="0" /></a><br /><div>Something not food-related.</div><br /><div></div><br /><div>Although I love to bake, I don't consider baking as one of my hobbies. It's just something I do when an event comes up or if I just 'felt' like being in the kitchen (and to remember to scrub down the kitchen really well afterward). I have (or had) other hobbies, such as photography, painting and music, but the first two became too expensive for me. Another art that I wished I had more time and money for is ikebana. I don't want to be great in it, just something I can do to ground myself once in awhile. There's a certain aesthetic element to a floral arrangement. It's not all spontaneous, but particular attention must be given to maintain balance and harmony. I came around a school that offered a free class (while I just had to pay for the material). I jumped at that chance to have my first ikebana experience. During that hour and a half of class, my mind focused only on how to beautify the space of the flower pot. The instructor showed me the different styles and certain 'rules' that one has to follow, but they all made sense because in the end, the arrangement came out beautifully. Although I couldn't carry the final product with me, I took a photo of it as a memory before I headed out of the classroom, down the stairs and out into the real world. </div>Garhttp://www.blogger.com/profile/11697627978103436294noreply@blogger.com4tag:blogger.com,1999:blog-94790341818415308.post-15759437103277469762010-01-17T13:48:00.000-08:002010-01-17T13:59:04.771-08:00Konnyaku Jelly<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWauUxlKIkl4Z9DEHi_qaBq48ix2wTE2bqNhyO0RoTLH2ChDylH9mpXfCbA_Jj0xZZBpUVWS-MoMnUoCSacIeJOFOE9gVQoeJCya5i1cT3YxxUvDQLfGdnTTJme0-guMWVaZWXKiwKHCL8/s1600-h/127_2702.JPG"><img id="BLOGGER_PHOTO_ID_5427830754993542386" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 320px; CURSOR: hand; HEIGHT: 214px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWauUxlKIkl4Z9DEHi_qaBq48ix2wTE2bqNhyO0RoTLH2ChDylH9mpXfCbA_Jj0xZZBpUVWS-MoMnUoCSacIeJOFOE9gVQoeJCya5i1cT3YxxUvDQLfGdnTTJme0-guMWVaZWXKiwKHCL8/s320/127_2702.JPG" border="0" /></a><br /><br /><div>Another name for "<a href="http://en.wikipedia.org/wiki/Konjac">konnyaku</a>" is "devil's tongue". No, it's not a voodoo delicacy, but rather a healthy block of jelly made from konnyaku potato and calcium hydroxide that's commonly found in Japanese dishes. It has recently gained popularity due to its fiber value and it's low in calories and contains no fat; hence, it's also considered<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm85TMr4k3kz0v0EjM8sdmJRQ9UHKiuNTU9eeFA1T9ALwTnubq50qcRKi4JQVFarXoC6NC8t6vdbgtBWxfmaXSz-5wgE-oQWEjmF4vqO05rjIsWLBGRID5BANnx6_4Zo4rDGwoc7uoxfE3/s1600-h/127_2704.JPG"><img id="BLOGGER_PHOTO_ID_5427831473142831538" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 214px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm85TMr4k3kz0v0EjM8sdmJRQ9UHKiuNTU9eeFA1T9ALwTnubq50qcRKi4JQVFarXoC6NC8t6vdbgtBWxfmaXSz-5wgE-oQWEjmF4vqO05rjIsWLBGRID5BANnx6_4Zo4rDGwoc7uoxfE3/s320/127_2704.JPG" border="0" /></a> a 'diet' food. But I don't like to think this way. I love its texture (a little slimy, yet firm) and I love to decorate it to beautify my meal. Because it has no 'taste', you can dress it up anyway you like. Pair it with your favorite sauce or flavor, stir fry it with chopped vegetables (I like to use slivered carrots, sliced celery, mushrooms and diced scallions) or add it to your raw salads. Yes, you can eat konnyaku raw too, just remember to rinse it before eating it. </div></div>Garhttp://www.blogger.com/profile/11697627978103436294noreply@blogger.com3tag:blogger.com,1999:blog-94790341818415308.post-77379465989437566112010-01-12T14:09:00.000-08:002010-01-12T14:27:27.736-08:00A Special Kind of Salad That Needs "Pampering"<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd1NO0oHLnJ0IBX8dLxeE_PEd31l60rfVoA8Y1t5OOyQSg6DzebfcbfhDKbVQt1pBHRM25ZImsZUhS5WzsC2jb7PilUpXuNHI1doz3oIZ2nNcc5N7niBPugK67rKyjfBOKI6qyCZu1oPon/s1600-h/raw+kale+salad1.JPG"><img id="BLOGGER_PHOTO_ID_5425982521456680818" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 320px; CURSOR: hand; HEIGHT: 214px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd1NO0oHLnJ0IBX8dLxeE_PEd31l60rfVoA8Y1t5OOyQSg6DzebfcbfhDKbVQt1pBHRM25ZImsZUhS5WzsC2jb7PilUpXuNHI1doz3oIZ2nNcc5N7niBPugK67rKyjfBOKI6qyCZu1oPon/s320/raw+kale+salad1.JPG" border="0" /></a> I admit, I've been addicted to reading food blogs lately. I have a few 'go-to' ones that I comb through daily since there are just so many out there in cyberspace. To me, food blogs can be categorized into two sides - the 'coo<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwbB_cMEOv_QLX3LCGHY-_7rG2dRgI-d9XH7tfTTNeZO15H4QN2hftkY-oVgndTdycRuIY0UbGHAKCMHlqMd9NPa3ZL_VW9WMlYjEH7IzG2xUWdWuSuyxt4FWq1F0alsGoBLPPqWlnWtQb/s1600-h/raw+kale+salad2.JPG"><img id="BLOGGER_PHOTO_ID_5425983203225431490" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 267px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwbB_cMEOv_QLX3LCGHY-_7rG2dRgI-d9XH7tfTTNeZO15H4QN2hftkY-oVgndTdycRuIY0UbGHAKCMHlqMd9NPa3ZL_VW9WMlYjEH7IzG2xUWdWuSuyxt4FWq1F0alsGoBLPPqWlnWtQb/s320/raw+kale+salad2.JPG" border="0" /></a>ker' and the 'restaurant-attender'. Of course, there's a gray area, but in general, you see this trend.<br /><div>I like to read the 'cooker's' blogs for recipe inspirations and practically 3D-liked photos of food. But I also like to read the restaurant <span class="blsp-spelling-error" id="SPELLING_ERROR_0">reviewer's</span> writings to prep myself for times I need to pick a place to dine out. Albeit I don't dine out often, but I think my vocabularies actually improved just by reading these posts!</div><br /><div>Most food blogs are either dedicated to dessert or the 'health' road, you know, the cooked oatmeal, the Lara Bars, or the obscene variation of salads. Last year, I was <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">obsessed</span> with steel cut oatmeal, but I have passed that phase. Not a big oatmeal morning person <span class="blsp-spelling-error" id="SPELLING_ERROR_2">afterall</span> (and you?) But recently, I'm embracing the incredibility (is there such a word?) of avocado. Yea, it's high in fat, <span class="blsp-spelling-error" id="SPELLING_ERROR_3">yadda</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_4">yadda</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_5">yadda</span>, but a little goes a long way and I think it's a much healthier spread than butter or cream cheese. I'm even thinking of subbing it in some baking recipe. Just to experiment with it. So many foodie blogs are featuring this so called 'massaged' kale salad. Yes, you actually put you hands into the chopped greens and rub it like you would to marinate a chicken or a turkey. The 'massaging' helps to break down the cellular structure of this difficult to digest raw kale. Most recipes ask for a bit of salt, olive oil and of course, avocado, but I omit it (not a salt person, sorry) and just use avocado and good olive oil. I let the combination sit overnight and I think my kale salad still softened enough for me to eat. I also 'massage' in some diced tomato and black pepper, but basically, you can add any vegetables you like. I love this salad. I just can't imagine how refreshing this would be on a hot, summer day. </div></div>Garhttp://www.blogger.com/profile/11697627978103436294noreply@blogger.com1tag:blogger.com,1999:blog-94790341818415308.post-5161872570328024462010-01-06T14:12:00.000-08:002010-01-06T14:21:03.682-08:00Another Birthday Treat - Chocolate Hershey's Kiss Mini Cake<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmqqhq0xBG1j_HXbBCkCurcDLh6KWY60dqLAWSQdbAt2-Ier2yyutoZXyN9JK3lJzpEHKrHAV_I3SwERY74KET7XwnR8tXlRtXWJBhNribgy4OB6TUJNhKkHOOiBipJwr2oVC_I6Tqz_pM/s1600-h/126_2696.JPG"><img id="BLOGGER_PHOTO_ID_5423755196098250930" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 214px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmqqhq0xBG1j_HXbBCkCurcDLh6KWY60dqLAWSQdbAt2-Ier2yyutoZXyN9JK3lJzpEHKrHAV_I3SwERY74KET7XwnR8tXlRtXWJBhNribgy4OB6TUJNhKkHOOiBipJwr2oVC_I6Tqz_pM/s320/126_2696.JPG" border="0" /></a><br /><div>When i finished my academic work study, the department I worked with presented me with a mug full of Hershey's kisses. Unfortunately, I'm not a chocoholic (Gasp!), so I've been brainstorming how should I deal with these mini sugary seductions. Then, my friend's birthday was this last weekend and since I'm on a tight budget (tuition is really expensive...), I usually bake goods as a birthday present. So far, nobody has complained...yet. This time, I baked a chocolate cake adored with a kiss...a Hershey's kiss. This recipe is really for cookies, but I used a toaster instead of an oven, so I had limited heating space. </div><br /><div>I always recycle the aluminum tart tins from the Chinese bakery's egg custard tarts. My mother always complains that I collect so much 'garbage', but instead of 'buying' the tart bases, I'm reusing the old ones. Isn't that more environmental and economical? :)</div><br /><div></div><div> </div>Garhttp://www.blogger.com/profile/11697627978103436294noreply@blogger.com8tag:blogger.com,1999:blog-94790341818415308.post-67637285764502850912010-01-01T15:09:00.000-08:002010-01-01T17:45:33.322-08:00Diner Food<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKpD01jVZE-_vEjzOiKzQDZyebP5iDMsbA28wCDkhXAonbyJ3Plhr5cM2sQ_Oks0c1cuZj15E9OGE5l6H58dQ7uOMd_rYqLxQHFXBavwsPLEV8-ahH5whh5OettBno6aOa3cykZaa-dcB-/s1600-h/diner1.JPG"><img id="BLOGGER_PHOTO_ID_5421933206054831986" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 214px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKpD01jVZE-_vEjzOiKzQDZyebP5iDMsbA28wCDkhXAonbyJ3Plhr5cM2sQ_Oks0c1cuZj15E9OGE5l6H58dQ7uOMd_rYqLxQHFXBavwsPLEV8-ahH5whh5OettBno6aOa3cykZaa-dcB-/s320/diner1.JPG" border="0" /></a><br /><div>How did your new year start? Mine wasn't too pleasant. First, I didn't sleep well last night, then I had a bad lunch experience at a supposedly 'fancy' restaurant. I had confirmed if the lunch prix-fixe was available even on New Year's Day, but when I arrived, it was a different story. Also, when I ordered some take out from a Chinese restaurant, instead of what I paid for, I received a carton of cabbage instead. Apparently, someone else took my 'more expensive' order. Well, luckily, the restaurant will replace my order when I go back to get it tomorrow (which I've to purposely travel there) and the man over the phone was very polite and courteous. So guess it didn't end up to be so bad...</div><br /><div></div><br /><div>Anyway, on a more positive note, I haven't had a creative outlet lately, so I went on a photo shot this morning. I love vintage buildings, especially old-fashioned diners. If I had to choose, I still prefer the elbows on the table dining experience over a 5-star one. I savor casual things over elegant ones I guess. When it comes to diner food, I looove the toast. Don't know why, but it always come out perfectly crunchy and well...toasty. It's probably a shocker to you, but I often order the 4 steamed vegetable plates. Yea, it's probably frozen vegetables, but I always get a baked potato as my 'starch' on the plate and I just adore it since I've no patient to bake one at home. Who has time to wait 45 minutes for a meal? :) What's your favorite diner food? </div>Garhttp://www.blogger.com/profile/11697627978103436294noreply@blogger.com5tag:blogger.com,1999:blog-94790341818415308.post-91192996312763717022009-12-25T14:47:00.000-08:002009-12-25T14:53:57.838-08:00Happy Holidays!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUDv824IunENaufQykp9iyu8VjDJEIq1gCMYmmigVvaVodn88Qqq-RM71hNGpFSgZ5AW-nkHxeMrcwDJLn7j7GADOdIkaIS2i4h6I0iPxzw6efI1YhrVxDzcMMH9b6eDDoU4KlUDdT0gC-/s1600-h/peace+sign.JPG"><img id="BLOGGER_PHOTO_ID_5419310550153142466" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 214px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUDv824IunENaufQykp9iyu8VjDJEIq1gCMYmmigVvaVodn88Qqq-RM71hNGpFSgZ5AW-nkHxeMrcwDJLn7j7GADOdIkaIS2i4h6I0iPxzw6efI1YhrVxDzcMMH9b6eDDoU4KlUDdT0gC-/s320/peace+sign.JPG" border="0" /></a><br /><div>Although today is Christmas Day, I see it more as a holiday than a religious day. It's just a special day to spend time with family and friends and to give thanks to people we love and care.<br /></div><br /><div>The new year is just around the corner. Any new year resolutions?<br /><br />World peace? ^_^</div>Garhttp://www.blogger.com/profile/11697627978103436294noreply@blogger.com2tag:blogger.com,1999:blog-94790341818415308.post-13223617867099578592009-12-20T12:50:00.000-08:002009-12-20T13:14:51.984-08:00Bitter Melon<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZMoHuP8xLw9Ha8EQFsQOA7b4xc2pm_83cpKVtQd7Os8TytnCJYZszexCe2jKwnuGTZCuCCVjZQGefi770OpeoN7U4TPl5jGKUmtfKkfHhi5KwdsCo87_VJcCORLjePh9LDpanSz_KOuhH/s1600-h/bitter+melon.JPG"><img id="BLOGGER_PHOTO_ID_5417428710959380322" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 214px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZMoHuP8xLw9Ha8EQFsQOA7b4xc2pm_83cpKVtQd7Os8TytnCJYZszexCe2jKwnuGTZCuCCVjZQGefi770OpeoN7U4TPl5jGKUmtfKkfHhi5KwdsCo87_VJcCORLjePh9LDpanSz_KOuhH/s320/bitter+melon.JPG" border="0" /></a><br /><div>Sweet. Sour. Bitter. Salty. And yes, another recently popular taste term - <span class="blsp-spelling-error" id="SPELLING_ERROR_0">umami</span>. Which is your most prefer "<a href="http://en.wikipedia.org/wiki/Taste">taste</a>"? I'm a bit of a rebel because I prefer 'bitter' taste. But no, I don't enjoy taking medicine (flashback of me spitting out syrupy, sweet/bitter cold medicine), yet when it comes to food, I would much rather pick a dish with a bitter flavor than a sweet one; hence, don't count me in for a dessert session. </div><br /><div>One of my favorite bitter dish is made with of course, <a href="http://en.wikipedia.org/wiki/Bitter_melon">bitter melon</a>, also known as <span class="blsp-spelling-error" id="SPELLING_ERROR_1">goya</span> (Japan) or <span class="blsp-spelling-error" id="SPELLING_ERROR_2">karella</span> (India). Different regional bitter melons also have varied appearance as well. For example, the Chinese ones have a smoother outer touch than the Indian ones that are like volcanic eruption, but the latter taste crisper than the former kinds. </div><br /><div>The bitterness from a bitter melon helps to beat the heat, which is why the Okinawans have a popular dish called <span class="blsp-spelling-error" id="SPELLING_ERROR_3">goya</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_4">chanpuru</span> that's a stir fry of sliced <span class="blsp-spelling-error" id="SPELLING_ERROR_5">goya</span>, tofu, and pork. Since I'm a vegetarian, I omit the meat and just add in other greens, such as scallions or extra chopped Chinese cabbages. Travelling in Beijing, China, I also discovered some locals who served bitter melon as a cold appetizer, which is quite refreshing during the summer season. Just blanch some sliced bitter melon and then drizzle sesame seed oil on top as a dressing. Light and healthy.</div><br /><div>Although we're entering into winter, I still crave for some 'bitterness' when I need to rejuvenate my digestive system because I always feel refreshed when I eat my greens no matter what the temperature is outside.</div>Garhttp://www.blogger.com/profile/11697627978103436294noreply@blogger.com2tag:blogger.com,1999:blog-94790341818415308.post-75368491675607511372009-12-18T05:59:00.000-08:002009-12-18T13:22:52.267-08:00Baking Session for Party<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsqjXl1XVpv-nmckeom_x1dbSX_qFfNo0u0K4_YHy6f9xplV0IEeXQ6y_iuo88U_BU1-tzFwOIvKzZNOSMRwMHDyOjKT5lrg2U5NhORprhcrd8H80jNzZkku-W8p4lRrwQxiay2al6C3Gh/s1600-h/126_2669.JPG"><img id="BLOGGER_PHOTO_ID_5416689063338668450" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 214px; CURSOR: hand; HEIGHT: 320px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsqjXl1XVpv-nmckeom_x1dbSX_qFfNo0u0K4_YHy6f9xplV0IEeXQ6y_iuo88U_BU1-tzFwOIvKzZNOSMRwMHDyOjKT5lrg2U5NhORprhcrd8H80jNzZkku-W8p4lRrwQxiay2al6C3Gh/s320/126_2669.JPG" border="0" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnLzGimk2FszjS8zlxp4D1-PTernID2xCUu1lETBHoJfanBgY2_5RYTUqPpVTKNMR_IgdLAlfZJ_0ZgBC11eqVUWYdYPObHwgRWExS8btBbJ8OLigtXmijsC-ymL_sNWwNmEHm8naZKzv4/s1600-h/126_2668.JPG"><img id="BLOGGER_PHOTO_ID_5416688628880124642" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 320px; CURSOR: hand; HEIGHT: 214px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnLzGimk2FszjS8zlxp4D1-PTernID2xCUu1lETBHoJfanBgY2_5RYTUqPpVTKNMR_IgdLAlfZJ_0ZgBC11eqVUWYdYPObHwgRWExS8btBbJ8OLigtXmijsC-ymL_sNWwNmEHm8naZKzv4/s320/126_2668.JPG" border="0" /></a><br /><br /><div>Finally! My semester is over! Although I didn't pay $XXX per class, the department decided that we should use the last class to mingle/eat/drink/chat. Not that I'm going to complain because your mind just isn't there in the last class, you know?<br /></div><div>So everyone was asked to volunteer to bring in something and of course, I like to use every little excuse to get into the baking mode. I needed something simple though because I don't have much time on hand, so a one bowl wonder sounds perfect for my schedule. Well, it's not exactly one bowl since I've to separate the wet and dry ingredients first, but easy enough to create less mess in the kitchen. </div><br /><div>I've a canned pineapple on hand, so I wanted to bake a pineapple cake, but I wanted something WITH it. I realized I've some shredded coconut in the cabinet, so done deal! I'll bake a pineapple, coconut cake with cream cheese frosting! Not only it'll be a moist cake (from the fruit's juice), but I get to use up some of the canned goods AND it's not a chocolatey desserts as most people might have been indulging too much chocolate brownies/cookies/cake lately due to the holidays. And I wanted something fruity, so this was just perfect. </div><br /><div>My friend tried it and she loved it because it wasn't too sweet nor too dense. If I had the time, I would make it a two layer cake, but for now, one will do. </div></div>Garhttp://www.blogger.com/profile/11697627978103436294noreply@blogger.com3tag:blogger.com,1999:blog-94790341818415308.post-80070371648713919322009-12-02T16:10:00.001-08:002009-12-02T16:22:33.419-08:00Chocolate Ricotta Cake<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgARSLQSH9PLVrEEqSVls5WXMtNxjggMrpuRr5qPKMIVFwetJkk_QR5K2oVYq7ikzn_K93eI-VVhYWoaQ6ZyvyiKGPDIONSYqSC3Jr6LkuB7Ii6CoD9S8K03VRTFVw-rt9EHI6wXOM6xDQk/s1600-h/chocolate+ricotta+cake.JPG"><img id="BLOGGER_PHOTO_ID_5410798596738301330" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 214px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgARSLQSH9PLVrEEqSVls5WXMtNxjggMrpuRr5qPKMIVFwetJkk_QR5K2oVYq7ikzn_K93eI-VVhYWoaQ6ZyvyiKGPDIONSYqSC3Jr6LkuB7Ii6CoD9S8K03VRTFVw-rt9EHI6wXOM6xDQk/s320/chocolate+ricotta+cake.JPG" border="0" /></a><br /><div>There are fou reasons for this baking session. First, I needed to use up the remaining ricotta cake from my <a href="http://thoughtfulplate.blogspot.com/2009/11/thanksgiving-dessert-pumpkin-tiramisu.html">Thanksgiving tiramisu</a>. Second, my friend is feeling down lately and doesn't have much of an appetite. My maternal instincts immediately click and wanted to bake her something. Third, baking has always been my therapeutic outlet and I find seeing something created from scratch to finish really rewarding. Fourth, well, I needed to write a new post! </div><br /><div></div><br /><div>This chocolate ricotta cake is like a one bowl wonder. Besides the sifting and the butter melting, the process is quite simple to follow. Better yet, it's vegetarian because no egg is involved! Well, there's still dairy, but if you don't eat egg, this is definitely a dessert to savor. So without further ado, I present you a very moist chocolate ricotta cake.</div><br /><div></div><br /><div>Ingredients</div><br /><div></div><br /><div>3/4 cup of ricotta cheese</div><br /><div>2 cups of self-rising flour</div><br /><div>1/2 cup cocoa powder</div><br /><div>1 cup of sugar</div><br /><div>1 stick of butter, melted</div><br /><div>1/2 cup of hot water</div><br /><div></div><br /><div>Steps</div><br /><div></div><br /><div>1. Preheat oven at 325 F</div><br /><div>2. Sift flour and cocoa powder. Then add sugar, butter, water, and ricotta. Mix well, but don't over do it.</div><br /><div>3. Butter a pan and pour mixture in.</div><br /><div>4. Bake 45-50 minutes. Insert knife to test if the cake is done. If the knife comes out dry, then take the cake out. </div><br /><div></div><br /><div>You can serve this with some homemade berry sauce or add nuts as well. You're free to decide. </div><br /><div>Enjoy!</div>Garhttp://www.blogger.com/profile/11697627978103436294noreply@blogger.com0tag:blogger.com,1999:blog-94790341818415308.post-1988948712441954202009-11-28T13:11:00.000-08:002009-11-28T13:31:56.163-08:00Thanksgiving Dessert - Pumpkin TiramisuAlright, now I'm kicking myself for not taking a picture of my 'sweet creation', but at that moment, the Thanksgiving dinner is slowing turning into a food coma and I was too exhausted (from cleaning and helping out) to whip out my camera. But I swear. I DID make this pumpkin <span class="blsp-spelling-error" id="SPELLING_ERROR_0">tiramisu</span>.<br /><br />I wanted to break away from the conservative 'pumpkin pie' mode and lucky that I did because the host of the family (my mom and I were invited to her friend's house) baked THREE pies - pumpkin, apple, and sweet potatoes. I figured that everyone is going to expect some sort of pie at the dinner table, but I really wanted to celebrate one of my favorite squashes and how could you go wrong with <span class="blsp-spelling-error" id="SPELLING_ERROR_1">tiramisu</span>?! And there's no baking involved, especially since the stove is preoccupied almost the entire time to prep for dinner. So, I researched on the Internet and came up with my own little creation (since I couldn't find any <span class="blsp-spelling-error" id="SPELLING_ERROR_2">mascarpone</span> cheese at my local supermarket and by Thanksgiving Day, most markets across the <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Tri</span>-State areas are practically bare!) Without further ado, here's the recipe. Actually, since I still have some ingredient remnants in the fridge, I might just make another one. :)<br /><br />Pumpkin <span class="blsp-spelling-error" id="SPELLING_ERROR_4">Tiramisu</span> (chill for 8-24 hours)<br /><br />- 2 tablespoon of honey mixed in 1/4 cup of hot water and let it cool<br />- a 15 oz can of pumpkin (not the pumpkin pie mix)<br />- 1 teaspoon ground cinnamon<br />- 1/2 teaspoon ground ginger<br />- 1/2 cup whipping cream<br />- 1/4 cup granulated sugar<br />- 1/2 cup of <span class="blsp-spelling-error" id="SPELLING_ERROR_5">mascarpone</span> cheese (but I used ricotta cheese, so whip it up to create a creamier consistency)<br />- 1 tablespoon of powdered <span class="blsp-spelling-error" id="SPELLING_ERROR_6">sugar</span><br />- ladyfingers (or sponge cake, depends on what you've on hand)<br /><br />Directions<br /><br />1 - For filling: combine pumpkin, all the spices. In another bowl, beat whipping cream and granulated sugar until soft <span class="blsp-spelling-error" id="SPELLING_ERROR_7">peaks</span> form. Fold whipped cream into pumpkin mixture.<br />2 - For topping: in another bowl, combine <span class="blsp-spelling-error" id="SPELLING_ERROR_8">mascarpone</span> cheese and powdered sugar. Beat in 1/2 cup of <span class="blsp-spelling-error" id="SPELLING_ERROR_9">whipping</span> cream until thickened.<br />3 - Now to assemble: layer the ladyfingers or thinly sliced sponge cake on the bottom of a pan. Drizzle a bit of the honey syrup on top. Using a spatula, spread some of the filling on top. Not too thick though. Now repeat the same process - layer the cake part, drizzle some honey water, then <span style="color:#ffff00;">spread </span>the filling again. The last layer should be the <span class="blsp-spelling-error" id="SPELLING_ERROR_11">whipped</span> cream. If you like, you can sprinkle some cinnamon on the final top. Cover and chill for 8 to 24 hours.<br /><br />Once the <span class="blsp-spelling-error" id="SPELLING_ERROR_12">tiramisu</span> has firmed up, just slice it up and serve. The adults at the party actually prefer my cool and light dessert is a satisfying ending after a heavy meal.<br /><br />Enjoy and hope you all had a <span class="blsp-spelling-error" id="SPELLING_ERROR_13">wonderul</span> and fulfilling Thanksgiving!Garhttp://www.blogger.com/profile/11697627978103436294noreply@blogger.com0tag:blogger.com,1999:blog-94790341818415308.post-10829191689336348782009-11-17T13:34:00.000-08:002009-11-17T14:11:08.695-08:00CANstruction - Feed the arts and the hunger<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo3WgupbfazRg1E3Hs0Qf_ftnfEA3vwu1lTc4ub7hUi8ieeSGwBO0Nnfv-v2N1cHJZlf1L9rWpeyoHETQSi1M-fg6ZwEvHS-N9bUj7L_XsD2UpJ0VwJkyZ1MKWeeY4AAam-Xwk7jZgFke_/s1600/pumpkin+pie.JPG"><img id="BLOGGER_PHOTO_ID_5405191686984663842" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 214px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo3WgupbfazRg1E3Hs0Qf_ftnfEA3vwu1lTc4ub7hUi8ieeSGwBO0Nnfv-v2N1cHJZlf1L9rWpeyoHETQSi1M-fg6ZwEvHS-N9bUj7L_XsD2UpJ0VwJkyZ1MKWeeY4AAam-Xwk7jZgFke_/s320/pumpkin+pie.JPG" border="0" /></a><br /><div>CANstruction is a charity among the architecture and design elites. From their <a href="http://www.canstruction.org/index.php?option=com_frontpage&Itemid=1">website</a>, </div><br /><div></div><br /><div>CANstruction is "a foundation of the Society for Design Administration (SDA), Canstruction® is a Trademarked design/build competition currently held in cities throughout North America Australia and cities from around the world will soon be participating . Teams of architects, engineers, and students mentored by these professionals, compete to design and build giant structures made entirely from full cans of food. It takes 8-12 weeks and thousands of cans of food to create a structure." </div><br /><div></div><br /><div>I visited this event a few years ago and that was still in the Curry Hill location. This year in NY, it's heald in the World Trade Center building. Perhaps a better idea as it's more accessible to both tourists and the locals. </div><br /><div></div><br /><div>On views were statues of themes created with...of course, canned (and some bottled) goods. Some were really fun to analyze or to ponder upon, yet some did lack a bit of creativity. One of the structure that stood out to me was the pumpkin pie, especially since Thanksgiving is arriving soon, though I was perplexed why didn't the design firm use pumpkin cans. I looked a little closer without stepping over the rope boundary, the 'pumpkin pie' was built with Bush's brand of beans. Is that because pumpkin cans are in short resource lately?</div><br /><div></div><br /><div>PS I was also a good citizen and donated a can of tomato sauce as well. Check out the website! This meaningful charity is held throughout different cities!</div><div>PPS You can check out the rest of the structure in my <a href="http://www.flickr.com/photos/8331930@N07/sets/72157622701024377/">Flickr</a> collection.</div>Garhttp://www.blogger.com/profile/11697627978103436294noreply@blogger.com3tag:blogger.com,1999:blog-94790341818415308.post-78857695657233391682009-11-12T16:56:00.000-08:002009-11-12T17:04:03.363-08:00A simple vegetarian meal<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH6wJkjQRIRu-n1Xk2hQttMi56hQgL2P6BOJ5JMTISedCFmuhV4qzV2tye6oLC1r5Xn5RUwyCcYPQwUO54Kt9IKTVZfL-kmiKbzYoLrwsbwRQRt-ouzpli5dc_Re0pl5j8YqAMhm1SNT_R/s1600-h/126_2650.JPG"><img id="BLOGGER_PHOTO_ID_5403387369550753890" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 214px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH6wJkjQRIRu-n1Xk2hQttMi56hQgL2P6BOJ5JMTISedCFmuhV4qzV2tye6oLC1r5Xn5RUwyCcYPQwUO54Kt9IKTVZfL-kmiKbzYoLrwsbwRQRt-ouzpli5dc_Re0pl5j8YqAMhm1SNT_R/s320/126_2650.JPG" border="0" /></a><br /><div>Sometimes it's nice to just make a 'melting pot' of meal, you know, the kind that's everything but the kitchen sink. I don't prefer an elaborate dinner meal because I'm an early sleeper, so indulging in a 5 course meal would just tax my sleep. I prefer a meal based on greens with a little protein and carbohydrates, but mainly vegetables. Tonight I'm dining solo, so instead of making a pot of rice, I decided to create a tofu pot. It's not the most photogenic picture, but I felt healthy after eating my dinner. Now I'm ready for dessert. :) </div>Garhttp://www.blogger.com/profile/11697627978103436294noreply@blogger.com0tag:blogger.com,1999:blog-94790341818415308.post-44634016093167702472009-10-31T17:30:00.000-07:002009-10-31T17:45:52.635-07:00Blender Blunder Won't Stop Me!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQFIa8gSo_mCu55O0N8lVL-r2N0ypgJEYTJAnwQCID0xQGUtR27-HBhF4mk34FGjyGgPCcY6WQd_VRDSQYZFTgHkChld6DNCh3Bjt1eqWkGWVG82C_ajqN89ke5jGwWffNsM9JhPuJI3XL/s1600-h/brownie1.JPG"><img id="BLOGGER_PHOTO_ID_5398929565949067906" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 214px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQFIa8gSo_mCu55O0N8lVL-r2N0ypgJEYTJAnwQCID0xQGUtR27-HBhF4mk34FGjyGgPCcY6WQd_VRDSQYZFTgHkChld6DNCh3Bjt1eqWkGWVG82C_ajqN89ke5jGwWffNsM9JhPuJI3XL/s320/brownie1.JPG" border="0" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPTolTE7KZdaDvqvMm3K1X2MzfWM9enyoOo3ZpTc41EWVCpozYy0FsIDcuvaaWnzaLKdhvYXzw8b5f9fwZO3K61BTRBzTYzJ62pjRFu-puzvFplbkin_C6nzxHWyXWEDLDCxKHKjZ0Kztj/s1600-h/brownie2.JPG"><img id="BLOGGER_PHOTO_ID_5398929012372671202" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 214px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPTolTE7KZdaDvqvMm3K1X2MzfWM9enyoOo3ZpTc41EWVCpozYy0FsIDcuvaaWnzaLKdhvYXzw8b5f9fwZO3K61BTRBzTYzJ62pjRFu-puzvFplbkin_C6nzxHWyXWEDLDCxKHKjZ0Kztj/s320/brownie2.JPG" border="0" /></a><br /><br /><div>I just realized it has been quite awhile since my last post. Various events (and laziness) are the culprits, but I finally gathered myself together and took some photos of an edible gift I shall present to my friend as her belated birthday gift. </div><div></div><br /><div>When you don't own much disposable income, cooking/making something is the best birthday gift alternative. I wish I could treat my friend to a 5 stars restaurant meal or buy her brand name items on Fifth Avenue (hmm...these words are sounding more like a blues lyrics...), but then again, wouldn't spending time to create something from scratch be more genuine, meaningful, and thoughtful? Well, that is if my edible gift is, well, edible. But I think I got it down. </div><br /><div>The other day, I bought two pounds of flour because they were on sales. Then at Trader Joe's, I discovered some cocoa powder. So the combination would yield...ta da! Chocolate brownies! Yes! I made my first trial two days ago (my mother as my guinea pig). Unfortunately, that try busted my hand blender. Oh no! But I shall not be so easily discouraged. Since a brownie batter asks for melted butter (not cold butter like for pastry), thus it's easier to mix by hand than let's say a cake batter. Also, I find that using a hand blender might toughen the batter, whereas you can control the strength of the mixing if you're doing it by hand. So the second attempt came out quite well! And I also added two secret ingredients...hopefully, my friend would be able to taste the slight difference. </div></div>Garhttp://www.blogger.com/profile/11697627978103436294noreply@blogger.com3tag:blogger.com,1999:blog-94790341818415308.post-30891409170883120502009-10-17T16:11:00.000-07:002009-10-17T16:26:49.138-07:00The Incredible 'Inedible' Egg...shell<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGAv6_HYDV3xdc07ZCE6Ysdxijl36LYd9b5VBAlsM3rQp5J1BMzTE9THoDrO3CV70LXPTsN6asJYgB6qIoy7T0PopGP6Vszx_z34BmHg1Q0tlOgvHlRbnp9ByVRcvbE8tzOP5LOmH1izr_/s1600-h/126_2638.JPG"><img id="BLOGGER_PHOTO_ID_5393714202390042706" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 214px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGAv6_HYDV3xdc07ZCE6Ysdxijl36LYd9b5VBAlsM3rQp5J1BMzTE9THoDrO3CV70LXPTsN6asJYgB6qIoy7T0PopGP6Vszx_z34BmHg1Q0tlOgvHlRbnp9ByVRcvbE8tzOP5LOmH1izr_/s320/126_2638.JPG" border="0" /></a><br /><div>We've all been 'brainwashed' by health magazines and the medical field on the health benefits of eggs. Yes, the protein. Yes, the vitamins. And yes, it curves your appetite. But what about the 'forgotten' child...the egg shell? Of a boiled egg, we peeled it away to reveal the price winning - the 'meat'. Then we throw the literally shattered shells into the trash. We crack an egg and once again, dump the half broken pieces into the garbage, only wanting the yolk and the white. Poor egg shell. But I shall discover and educate the public on your usefulness. </div><br /><div></div><br /><div>There are lots of ways you can reuse your egg shell. No, you're not going to eat it, but it's a versatile little gadget for your everyday duties. Here are just a few examples. Feel free to add in some more!<br /><br />1) To get rid of water stain inside a water bottle - Soak it with egg shells twice and then dump the content out.</div><br /><div></div><br /><div>2) A facial mask - Gathered a small amount of VERY broken egg shells, then add a little milk powder and organic honey to create a paste. Lather onto the face and leave it on for 30 minutes, then rinse under warm water.</div><br /><div></div><br /><div>3) Plant fertilizer - rinse the egg shells and then place it on top of the soil. </div><br /><div></div><br /><div>4) Polisher - Clean the egg shell in a container of water and use this water to wash glass or other kitchen dishes. </div><br /><div></div><br /><div>5) Oh, and to end on a really cute and unique purpose...a semisphere-egg shell can turn itself into a funnel by poking a hole on one end. Then uou can use it to pour oil into a bottle. No mess. No fuss. </div><br /><div></div><div> </div>Garhttp://www.blogger.com/profile/11697627978103436294noreply@blogger.com4