Sure wish I had something like this when I first started cooking! Would’ve saved me from some confusion.
Today I finally put my stand-mixer to use! I’m not sure it was really that necessary but seriously, it’s pretty fun. My only question now is how long do I whisk until smooth and is it possible to over-whisk mochi “batter”? (would it be called batter?)
Question of the day– Why is grilled cheese so delicious, yet so simple? So I’m actually boiling some chicken pot pie ravioli from Trader Joe’s (TJs, I owe you one!), but I think I might just make myself a grilled cheese sandwich for a snack today, just because.
Is it a sign that I’m a grownup that I get excited when the Tuesday grocery ads come so I can plan what groceries I’m going to buy? Also, grapes are in season and 88cents a pound at Sprouts! Now normally I’m not a huge fan of grapes, but since it’s the season, I think I might venture out and try them again.
Just have to share this! Today I tried this and it was yummy–
Numi Chocolate Roobois Tea (herbal, thus has no caffeine!)
A spoonful of mango honey from Honey Pacifica
Original flavored almond milk
= Delicious milk tea without caffeine! Yum.
I LOVE sushi. With that said, I’d like to see if we can cut down on costs and waste less. I’d also like to learn to cook more, of course.
Therefore, this link of best food blogs for eating on a budget is going to be of use to me in the future.
I have to save this for later.
That is all.
Interestingly, Christians are very divided on the issue of drug use. Years ago, it wasn’t even much of a question, and now it is.
Wait, what? Yes, there is actually a VIDEO about this.
… Now I’m generally not one to be wow’d by how-to food videos, but this one, I was like, wait, really? Is it a cultural thing? Do most people really not know how to peel oranges? Hm.
Mom peeled oranges for me and my brother all the time growing up. The prize for finishing dinner was fruit for dessert. Mom always peeled the fruit for us and placed it in our bowls, like the spoiled children we were. It was a simple process, one I could copy easily. She would make a few long cuts lengthwise around the orange and two crosswise cuts near the top and the bottom, just deep enough to get to the skin but not too deep that juice would start spilling out. She’d peel the thick skin off the top and bottom, and then peel the slivers of skin from the sides. You’d end up with a nice round ball covered with remaining white, soft ridges of what my parents liked to called “fiber” or pith. Sometimes they peeled it off, and sometimes, they left some of it on for our health. Ugh, my favorite. Then, the orange would get split in two and we would be able to peel off the slices of orange without any mess.
I wonder if it’s an Asian thing to prepare oranges like this? In fact, I didn’t know how to cut an orange into pretty slices because we never did it that way. I always felt that cut slices of oranges tasted slightly better though, and my theory is that’s probably because with the slice, the pith isn’t the first part that hits your tongue.
Speaking of Asian, the husband and I went to visit Colorado this weekend. We noticed the food there is decidedly Boulder (bolder, ha ha .. !), and saltier. So the rumors are true. I wouldn’t mind living in the middle of America though. The skies were actually a lovely blue, and you could still see the stars at night. No smog or city lights to drown out their shine.