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Jan 26

Turnip Gratin

Posted on Saturday, January 26, 2013 in Food

Turnip Gratin – must make this

Nov 28

Bacon Tomato Onion Bread

Posted on Wednesday, November 28, 2012 in Food

Um, delicious. Bread, bacon, tomato, onion. In my belly, it needs to be.

Bacon Tomato Onion Bread.

Nov 24

Steamed Eggs and Squash

Posted on Saturday, November 24, 2012 in Food

I love summer squash. It’s like my favorite food in the world. Everyone has always looked at me a bit strange when I share that I enjoy sauteeing up a yellow squash with my breakfast. Too much, they said. Breakfast and squash? You’re an aberration with the universe, Michelle.

Today I found out I am not! Look at this here recipe. Summer squash and steamed eggs. This takes my adoration for summer squash and eggs and makes it fancy by slowly cooking the eggs in a double boiler.

I admit, I never cook so elaborately, I don’t think I’ve ever used a double boiler. But for squash and eggs and cottage cheese? I sure as hell have put it on my ‘list’.

Steamed Eggs and Summer Squash, via Athens Locally Grown —

Nov 21

Modernist Cuisine

Posted on Wednesday, November 21, 2012 in Food, Web

I am watching Nova scienceNow and they are talking about this book right? A new approach to cooking, totally scientific. Wow I say, I want to check it out. So I go to Amazon and search it up and find it. Jaw drops. Modernist Cuisine: The Art and Science of Cooking: Nathan Myhrvold, Chris Young, Maxime Bilet is listed at $625. On sale currently for $446. Hey, you save $178 just in time for the holiday season.

Look, I am sure this book is insanely cool. But wow. Just wow.

Nov 13

Hot and Sour Soup

Posted on Tuesday, November 13, 2012 in Food

I just rescued this recipe from the vaults of my vast offline writing library so I thought I’d post it. This soup is so good. I need to make it again, it’s been forever.


.: Hot and Sour Soup :.
2 chicken breasts, cut into thin strips
3 or 4 carrots, cubed
around 5 cups of cabbage, cubed (a little more than half the cabbage)
3 or 4 mushrooms, cubed
3 tbs sugar
1 1/2 liter water (about half a pot in a big pot)
4 chicken boullion cubes
3/4 cup corn starch
3/4 cup white vinegar
1 tbs soy sauce
1/2 tbs pepper
1 tsp salt
1 egg

1. Cube the cabbage, carrots, mushrooms, and cut the chicken into strips. Stir 1 tbs of sugar into the carrots to preserve their color and flavor.
2. Put the water on high and add the carrots. Heat until about to boil and add the cabbage.
3. Seperately, add the corn starch, vinegar, soy sauce, pepper, and 1 tbs of sugar in a bowl and mix up.
4. After the cabbage and carrots have boiled for a few minutes, add the mushrooms, boullion cubes, and the chicken. Return to a boil and cover. Boil for 5 minutes.
5. Now slowly put in the corn starch mixture, while stirring the soup.
6. Taste the broth for salt, and salt to taste, about 1 tsp. Then add 1 tbs sugar to sweeten broth. Almost done!
7. When you are about to serve the soup, beat one egg and add it to the soup, stirring briefly. Enjoy!

To make this soup authentically hot and sour, add the following to the soup when eating.

Chili Sauce
2 teaspoon soy sauce
1 teaspoon ketchup
1 tablespoon crushed red pepper

Chilies in Vinegar

cut green chilies and put in a bowl with vinegar, a little salt and 1 tbs of sugar.

I forgo these additions and the soup is perfect for me!

Jun 9

French & American Measuring Spoons

Posted on Saturday, June 9, 2012 in Food, French

My mom sent me a recipe for homemade tortilla chips in French today, I suppose to help me practice my reading comprehension. And that is fun! But there was one thing I couldn’t quite understand in the recipe. The recipe measures things in “cuillères à soupe” and “cuillères à café”. I was a bit befuddled over that. Spoons for soup and spoons for coffee? What? So I researched and this artile about the differences (and ultimately similarities) of French & American measuring spoons. Turns out that cuillères à soupe is the equivalent of the American tablespoon and cuillères à café is the equivalent of the American teaspoon. Simple!