Thursday, April 9, 2009
Tuesday, March 24, 2009
Recession Food
1 tablespoon vegetable oil
2 cloves garlic, minced
1 pound shredded cabbage
1 tablespoon soy sauce
1 tablespoon apple cider vinegar
Heat the vegetable oil in a wok or large skillet over medium heat. Stir in the garlic, and cook for a few seconds until it begins to brown. Stir in the cabbage until it is coated in oil; cover the wok, and cook for 1 minute. Pour in the soy sauce, and cook and stir for another minute. Increase the heat to high, and stir in the vinegar. Cook and stir until the cabbage is tender, about 2 minutes more.
We lurvs it. And since cabbage is like .33 a head, it's going into heavy lunch rotation.
2 cloves garlic, minced
1 pound shredded cabbage
1 tablespoon soy sauce
1 tablespoon apple cider vinegar
Heat the vegetable oil in a wok or large skillet over medium heat. Stir in the garlic, and cook for a few seconds until it begins to brown. Stir in the cabbage until it is coated in oil; cover the wok, and cook for 1 minute. Pour in the soy sauce, and cook and stir for another minute. Increase the heat to high, and stir in the vinegar. Cook and stir until the cabbage is tender, about 2 minutes more.
We lurvs it. And since cabbage is like .33 a head, it's going into heavy lunch rotation.
Saturday, March 14, 2009
Dumplings!
We watched Kung Fu Panda today and the omnipresent dumplings inspired us.
Look what we made!
I even made the dough myself. They were very tasty, even the kids loved them.
Yay us!
Recipe:
http://chinesefood.about.com/od/dimsumdumplings/r/jiaozi.htm
Look what we made!
I even made the dough myself. They were very tasty, even the kids loved them.
Yay us!
Recipe:
http://chinesefood.about.com/od/dimsumdumplings/r/jiaozi.htm
Friday, March 13, 2009
Whiskey update:
I find that numbing my tongue with a glass of wine first helps me appreciate the flavor. It tastes like lavendar and honey, with a quick burn at the end. Pretty good, actually, and goes well with straight parmesan cheese. I can now take a sip without making that 'bleargh' face.
I think next week we'll try 'Rebel Yell', which also made the internet list of top ten cheap-a bourbons. I like the bottle, mostly. It feeds my love of pretty glass things.
I find that numbing my tongue with a glass of wine first helps me appreciate the flavor. It tastes like lavendar and honey, with a quick burn at the end. Pretty good, actually, and goes well with straight parmesan cheese. I can now take a sip without making that 'bleargh' face.
I think next week we'll try 'Rebel Yell', which also made the internet list of top ten cheap-a bourbons. I like the bottle, mostly. It feeds my love of pretty glass things.
Friday, March 6, 2009
Wednesday, March 4, 2009
Toasted cheese
Description
This section is from the "A Bachelor's Cupboard" book, by John W. Luce(1906)
Queen Victoria's Toasted Cheese
Would not a recipe from Victoria the Good be acceptable to the loyal John
Bull? Then let it be toasted cheese from the Royal Lodge at Windsor, which is done in this fashion: Grate half a pound of cheese very fine, and add three tablespoonfuls of ale and a small glass of champagne. Mix well in a silver dish over the hot water pan for ten minutes and serve on toast. It's almost as good - not quite - as that served at " Ye Cheshire Cheese."
This section is from the "A Bachelor's Cupboard" book, by John W. Luce(1906)
Queen Victoria's Toasted Cheese
Would not a recipe from Victoria the Good be acceptable to the loyal John
Bull? Then let it be toasted cheese from the Royal Lodge at Windsor, which is done in this fashion: Grate half a pound of cheese very fine, and add three tablespoonfuls of ale and a small glass of champagne. Mix well in a silver dish over the hot water pan for ten minutes and serve on toast. It's almost as good - not quite - as that served at " Ye Cheshire Cheese."
Tuesday, March 3, 2009
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