Sometimes I don’t realize how inefficient I am until someone shows me a better way. Like when people ask me for restaurant recommendations.
What I used to do: 1) Search my email for the last time I sent someone my recommendations list. 2) Add to the list with whatever my brain can conjure up at the moment that I think that person might like. 3) If I have time, look on Yelp to make sure I didn’t miss anything. Of course, my email is so super organized that I can instantly find the email I’m looking for. Not!
What I do now: Pull up a map from OneDay and share it! So much easier!
I have been so excited seeing all the summer produce at the farmer’s market this summer. I go almost every Sunday, and it never gets old. Squash, corn, tomatoes, strawberries, plums…I want to buy everything! Some are so freaking cute, I can’t help myself – like these summer squash. I’ve never cooked with them before, I don’t even know what they’re called, but I wanted them.
Since I started learning how to cook, I discovered that making soup is pretty easy peasy. I don’t know why I used to be so intimidated by the thought of making soup! Of course there’s a lot more sophistication/refinement to develop in my technique, but as a newbie, I’m happy with the results so far.
Chinese New Year starts this Friday! Chinese holidays always make me wish that I was a kid again, at home with my family. When I feel like that, not even alcohol can make me feel better. Only food can.
So I decided to try making Chinese tea eggs. We used to eat Chinese tea eggs all the time growing up. Now, not so much. I don’t even see it very often in Chinese cafes or delis up here in the Bay Area. Maybe my tea egg radar is a little off, guiding me to the wrong places.
We bought a pumpkin to decorate for the holidays and now that the holidays are over, my frugal immigrant side can’t imagine throwing a perfectly good pumpkin away. So wasteful!
I read a lot about how decorative pumpkins don’t make for good puree, since they’re bred for their looks and not their flavor. Well, flavor can always be amped up with a pinch of this and a dash of that. I experimented with a couple of spices and the result was very holiday-y.