How to Peel an Orange

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.

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Sick, yet again.

My hubby and I have both been sick for what seems like an eternity.  Just kidding, it hasn’t been that long, maybe a few weeks.  Anyway, it has been longer than either of us anticipated.  First him, then me.  Interestingly, we have different illnesses.  Today, Hubby asked for soup.  Lucky for him, I was thinking exactly the same thing!  So today, instead of making Home Chef dinner number 2, I’m making Asian chicken soup, yet again.  I don’t have green onions, so the simple chicken drumsticks, ginger, water, and rice wine will have to do.

I’m starting to really like chicken drumsticks.  You know why?  Because I don’t have to touch them at all.  No butterflying, no hacking, no stuffing, nothing.  They either get thrown into the pot for soup, or picked up once to put into a pan to brown.  And that, my friends, for a germaphobe like me, is wonderful.  They have skin, bone, AND meat.  I took them for granted because Mother suggested them to me, and you know if Mom suggests it, how great can it really be?  Sorry Mom.  Turns out Mother is a genius.  I already knew that, but this just reaffirms it once again.

Marley Spoon Day 1

I’m too lazy to write reviews about food subscription boxes.  Plus I rave about all of them.  The only downside is they are expensive, albeit for what you get, I think worth it.  However, the price still deters me from doing any in a regular way.

It’s been awhile since I have tried a new box, since the market seemed to have died down a bit.  However, recently I noticed some new names on my Facebook feed.  It looks like folks don’t think the market is too crowded after all!

Today I made Cumin Spiced Lamb Noodles:

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Check out all those chiles.  I left most of them out.

So this is supposed to take 30 minutes.  Cooking time did take me approximately 30 minutes, but it was kind of a rushed 30 minutes for me.  While the lamb and pappardelle are cooking, you’re supposed to be breaking them up with a spoon but also picking cilantro leaves and cutting limes into wedges.  Suffice it to say, I didn’t make it to the lime cutting part.  I also added way a tablespoon of oil instead of a teaspoon of oil to cook the lamb. Whoops!  Also, when it got to the spinach part, I realized I hadn’t washed it yet, so I had to wash it real fast and put it in.  That was kind of awkward cause my colander was preoccupied with pasta!  So I grabbed bunches of spinach and just rinsed them.  While all this is happening I’m thinking, “Omg I hope I’m not overcooking this” as the seconds tick by.  With only one minute to reduce liquid, I start to feel a little anxious.  I think overall, the 30 minutes is kind of ambitious for a beginner cook.  I am kind of coming down with something, so it could be why as well.  Maybe I was just working slower than usual.IMG_6805.JPG

Here’s my end result without the garnish and limes.  Too lazy to give you guys a better pic.  Sorry.  Next time.IMG_6804.JPG

Clothes, Clothes, Clothes.

Recently I’ve been going through a shopping craze.  And by that I mean, adding things to a shopping cart online and not going through with it after reading reviews from the BBB.  I mean browsing through hundreds of pictures of dresses and inspiration.  I mean sending pictures to my friends and hubby and asking them what they think.  I mean wondering what my skin tone is, whether it’s warm yellow and cool yellow.  It’s UGH time consuming.  Stop being so glamorous, fashion bloggers!

This is going to be a lot of rambling, and not in the least bit interesting, just warning you.

So I recently bought a bag from ThredUp because my bag finally lost its magnetic clasp to the wind somewhere at the school I work for.  Of course it did.  I’m so glad I have a work hoodie that I wear everyday because it’s been a few weeks and it already has highlighter and who knows what else all over it.  Anyway, back to the purse.  So I’m kind of excited cause I got a great deal on it, and it should be in “excellent” condition even though it’s secondhand.  But here’s the thing, I’m also worried people will judge me for the brand (Am I the judgmental one?  Oh dear) and think I spent hundreds of dollars on a purse.  So there I was, weighing these things, debating whether I should get a purse.  UGH.  BUT I also read that the quality is actually better with these expensive branded bags, and they can last you a long time, versus my bags my relatives get me from Asia which start shedding fabric chips after a year or so.  (I love you Mom and Auntie and all the bags you’ve ever gotten me I promise!)  The thing is, if I get something that lasts, that means I’m also kind of stuck with it for awhile.  This could be either a good or bad thing.  A day or so later, I found another purse that looked really cute, and I started to regret that I didn’t wait.  I know, the drama.

Next up in life as an adult– need to identify the bug that has been biting me in my sleep.  I’m so scared!  And looking up answers on the internet makes it worse because there are so many gross pictures.

Pretty pictures of tulips instead of bugs found here.

Chicken Soup

The problem with being an American-born Chinese person is that when it comes to sick people in the house and making chicken soup, I inevitably have to ask,

“Should I make Asian chicken soup or American chicken soup?”

Because Asian chicken soup has less ingredients and chopping involved, Asian it was.  Hoorah.

Also attempted a mochi cake using hazelnut milk and almond milk instead of regular milk!  I think the initial consistency was rather thick with just the hazelnut, so then I may have added too much almond milk to compensate.  The result was a rather unformed cake.  However, it is still tasty.  Verdict?  I would make that substitution again, as long as it is just mochi cake I’m dealing with.

 

Cereal for days

Cereal is an appropriate lunch meal, right?

Hubby wakes up early to go to work.  I woke up today at the same time because my stomach was hungry.  I guess eating salmon, veggies, and rice wasn’t enough to last me through a longer night.  So steel-cut oats, berries (how I MISS the NZ berries), and banana, and then off for some reading and quiet time which led to falling asleep.  I mean I guess it was inevitable since I was reading in bed.  Or was it?

Four hours later…

I can’t decide if it’s breakfast or lunch time.  But I haven’t established any sort of lunch meal routine, so I boil an egg and eat cereal.  I need some convincing that lunch is a worthwhile meal to eat, but cooking two meals in a day doesn’t seem like a great idea, and sandwiches don’t seem great either.  So I eat breakfast twice.

I realized recently that instead of buying the hubby sandwich meat, I could just roast a chicken and we could use that!  It’s yummier, and I don’t have to worry about bad nitrates!  So tonight I’m going to roast a cornish hen.  The last time I did it, it kind of grossed me out.  Because when I pulled it out of it’s plastic sack, it looked like a real chicken.  A headless, naked one.  EEKS.  So I was a little squeamish.  Yesterday though, I cooked a salmon head!

Mom’s Recipe for Salmon Heads

  • Clean fish head (I asked the fish folks at the Asian market counter to do this, aka, remove the gills and scales, and cut it in half lengthwise)
  • Put salt and pepper on both sides of both halves.  Pat dry (I forgot to do this, but Mom says it helps the frying).  Let it sit for like 10 minutes.
  • Put some oil, and a few ginger slices.  Pan fry both sides of the fish, Mom said until it’s lightly browned or something, a minute or two?
  • Add chopped green onions, rice wine (like half a cup), and like a tablespoon of soy sauce.  Cover and simmer for like fifteen minutes. You should also flip the fish in the middle of the time cause Mom said it would be better that way.  Flipping the fish is kind of difficult with particularly large salmon heads.  I had my hubby help.  Mom said to use a spatula.

And that’s all!  It’s a mellow flavor, hubby wanted to add salt, but I was pleased with it.  Reminded me of childhood.

So I should be okay with naked chickens, right?

Anyhow, I looked up some recipes online but they all asked for roasting pans and I didn’t want to pull out our roasting pan.  I mean, we do have one.. but.. I don’t want to wash it cause it looks too much like a contraption.

So I knew I had a recipe for roasting a cornish hen from one of those food box companies around Thanksgiving time!  And it used a regular pan.  If they say I can do it, I know it won’t be a disaster.  Thank you, Blue Apron!

Next, searching for recipes for some green beans cause you can’t just have a meal with chicken, I think.