Trinidadian Food Adventures

Seriously, it has been a long time since I’ve had a cuisine that is brand new to me.  Today it was Trinidadian food!  I had roti and some yum oxtail stew.  It was all delicious, if not a little bit strong.  After that meal, I had major food coma, wasn’t even hungry for dinner!

Anyway, someday, I want to learn how to make roti, because it is yum.  After I learn a million of other things I have put in the “someday I want to learn” category.  You know.  How to skate, how to cook like Gordon Ramsey or maybe my mom, how to play piano like Tiffany Poon or maybe just improve, how to exercise like a personal trainer or maybe just exercise, how to clean like Marie Kondo or maybe just clean regularly, how to design and DIY like Grace Bonney and Joy Cho.. or maybe.. just..  the list goes on.  I don’t know what it is, this quest to be amazing, or even, just, good, at so many things.  I feel like when I was younger, it seemed there was more time to really dig into things, to actually be good at something.  And now, I feel pulled in so many directions, with information flying at me.  There is no shortage in the information, no shortage in pins to be pinned.  I see amazing things all the time, and I can pin them so fast.  But what I don’t see is the actual work that it takes to get there, where they started.

Yesterday, we had a new couple over, and we shared some of our experiences and they shared theirs.  Anyway, we didn’t know each other that well, and the wife commented to me that she heard I was a super foodie!  Oh my goodness.  I was a little shocked, because usually it’s people who actually can cook well who get that kind of name.  I guess my Yelp Elite badge has been spoken about.  I was actually kind of embarrassed.  Also, it has been awhile since I’ve tried anything really really new.  So when our new friend who has Trinidadian roots commented on how she missed the food from home, I was eager to find out what kind of food that might be, and whether we could find it.  Those are the perks of living in a place that is relatively ethnically diverse.

I also made this the other day, and it was pretty yum.  I’m digging these one-pan meals, oh yeah.

Shabu Shabu

Went to a shabu-shabu restaurant today.  It was delicious, but kind of expensive!  I love shabu-shabu.  It is perfect comfort food, yet not heavy like most comfort foods.  It’s also perfect for the winter months, and warming oneself up, especially since our gas bill was enormous!

Next time I go to a Japanese market, I know what I’m getting!  Really want to make this someday: this shabu shabu

Thanksgiving

Thanksgiving is coming up!  Hubby and I will be heading to my parents’ place.  I don’t think I’ll be doing any of the cooking this year, but it’s still fun seeing what is out there.

For all my gluten-free friends or friends who have gluten-free guests, food.com put out a list of Thanksgiving gluten-free recipes.  In particular, I’d love to try the polenta but it looks lengthy.  I also want to try a stuffed mushroom recipe someday.  I LOVE mushrooms.  Anyone have any favorites?  Hello?  Hello?  Anyone out there?

 

Eat By Date

I have this weird thing where when I have leftover groceries from a recipe, I don’t use them up immediately because I don’t want to eat the same thing two days in a row.  What happens is that the grocery, in this case, asparagus, sits in the fridge.  It sits in the fridge for maybe a week before I realize, “OMG, I forgot about that.”  I immediately wonder, “Is it still good?”  and because I’m too scared to check, I LEAVE IT IN THERE to check later.  It’s the most illogical thing ever, but the fear prevails.  -_____-  I know, I know.

So days pass, and the asparagus is nagging me from the bottom of our fridge, but I can’t bring myself to look.  I’m afraid of what I might find.  Finally, when it’s time to clean out the fridge because we’re going on a trip, I take it out, and Google “How do you know if asparagus is bad?”  The asparagus doesn’t smell so good, but the texture isn’t as bad as I thought it would be.  The appearance has definitely changed.  It’s definitely not firm anymore, and I even found one stalk that had what looked like mold!  (OK, it was definitely mold)  But some of the stalks seem like they’re firm enough to still eat?  Maybe?  Do I risk it?  So I go through the asparagus, and think to myself, well maybe if I cook it, it’ll be okay, because I hate throwing out food.  I rinse them, even snap them up into bite sized pieces.  But a twinge of doubt is there.

So then I do some more Googling and ask, “When is it okay to just cut off moldy parts and eat the rest?”  Apparently, according to USDA, hard veggies and hard cheese where mold is part of the process are O-K.  Everything else, nope.  The asparagus?  I think it’s hard but porous enough to be considered a soft veggie, which is what USDA considers cucumber.  Bah.  I guess I’m throwing my asparagus away.

So I guess this is my umpteenth lesson that I should just use up everything, but then I end up with oddly ratio’d meals.  What is a girl to do?  Have asparagus two days in a row?  Does it freeze well?  That’s a Google search for another time.

Meanwhile, I have some sirloin (I think?) defrosting.  What to do with it?