Posts Tagged ‘ recipe ’

“From My Heart to Yours” Apple Cider

Painting by JONAS BRODIN

Hello you sexy beasts.  This beverage was so good, that I had to title the post after Laura Izibor’s song of the same.

Anyhoo, the other day I got an itch to make apple cider from scratch (no pun intended).  On the way home from work, I saw a guy on the corner of the street selling oranges so I bought a bag, then headed to the grocery store to pick up the ingredients I didn’t already have (namely apples). Continue reading

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Haïti: Never Forgotten

 

Photograph by FREDERICK DUPOUX

Today marks one year since the devastating earthquake hit Haiti, the land on which I was born.  The vibrant colorful island, full of life & love, that still runs through my veins to this day.

This post is in remembrance of those who needless lost their lives, for those who lost their families, their friends, their homes.  This post is for my family, who was in Port-au-Prince at the time and made it out visibly shaken, but grateful to be alive.

There’s a proverb that goes “with many hands, the burden isn’t heavy”.  I truly believe that with people putting their heart and energy (unselfishly) into the reconstruction, Haiti will not only prevail but prosper.

Sincere acknowledgement & appreciation goes to Pastor Amos Myrtil with the Duvivier Project, a sustainable farm initiative in Plaisance, Haiti and also to Randy Mont-Renaud of If Pigs Could Fly for the work being done in Mon Bouton.

Continue reading

HELLO, MY NAME IS RAMBUTAN

Photograph by ALEX MORALES

So after work today, I headed to the Vietnamese market in order to pick up some soy sauce for Singapore noodles I was planning on having for dinner. Upon reaching the register, I noticed there were some fuzzy little balls at the counter. The cashier told me that they’re called Rambutan & were priced a little over $5 per pound so I purchased a handful to try out.

What is the Rambutan you ask? Continue reading

COOK: Delicious Chicken Recipe from Hunan Province

Photograph by ROCKYFS

A while back, I went to the library where I picked up the “Revolutionary Chinese Cookbook” by Fuschia Dunlap. After pretty much devouring the book, I decided to try out the Changde Clay-Bowl Chicken (chang de bo zi ji), the recipe for which you’ll find below.  The end result is beyond delicious. Continue reading

MIX: MILKSHAKE, MINE BRING ALL THE BOYS TO THE YARD

Digital Art by KEGG

“Dark Chocolate Milkshake with ‘Fluffy’ Coconut Cream” & “Toasted Marshmallow Milkshake” from ‘BOBBY FLAY’S BURGERS, FRIES & SHAKES’ by Bobby Flay.  All others from ‘THOROUGHLY MODERN MILKSHAKES’ by Adam Ried.

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We’re Screaming for Ice Cream!

The origins of ice cream can be traced back to at least the 4th century B.C. Early references include the Roman emperor Nero (A.D. 37-68) who ordered ice to be brought from the mountains and combined with fruit toppings, and King Tang (A.D. 618-97) of Shang, China who had a method of creating ice and milk concoctions. Ice cream was likely brought from China back to Europe.About.com


MANGO COCONUT ICE CREAM
(Makes about 1 1 ⁄2 quarts)

11⁄4 cups canned mango purée
3⁄4 cup well-stirred canned
unsweetened coconut milk
1⁄2 cup heavy cream
2 tablespoons light corn syrup
1 tablespoon fresh lemon juice
1⁄4 teaspoon vanilla
1 cup whole milk
2 large egg yolks
1⁄2 cup sugar

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Roy Choi & Korean Tacos

So, Chef Roy Choi is Americanizing Korean & taking it to the streets with his wave of Kogi trucks out in LA, where he stuffs hungry faces with his yummy sounding dishes.  Continue reading