High school slice-of-life story already adapted into TV anime
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But enough about my lovemaking technique - what about the snow?
When the weather forecast promises me that over a foot of gleaming white snow will fall on my house overnight, there are few things more disappointing than waking up to find a meagre sprinkling of the stuff and having to come in to work after all.
Bah.
When the weather forecast promises me that over a foot of gleaming white snow will fall on my house overnight, there are few things more disappointing than waking up to find a meagre sprinkling of the stuff and having to come in to work after all.
Bah.
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sea_cucumber
- Location:at home, in the sofa
- Mood:
busy - Music:JimTv in the background
I've been craving huoguo for MONTHS now, and now that I've found a hotplate and a recipe for a Sichuan-style broth (in Fuschia Dunlop's Land of Plenty) I'm ready to make it. My problem is that I'm a northern-style huoguo loyalist and really want to be able to eat my hotpot with that amazing creamy sesame dipping sauce that you always get in restaurants in Beijing, but I can't seem to find a recipe for it anywhere online. If anyone has a recipe for the special dipping sauce (or tips as to whether or not you can buy it premade!) I'd be extremely grateful. I'd also appreciate any especially delicious broth recipes you might have!
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Spinoffs wanted in Thailand, Singapore, China, Italy; Beckii Cruel appears in manga, on TV
2nd price raise in 3 years; all books to add bonus color pages
Oh! Pink Kitchen! Your number is up.
Yes, in packing to move, the time has finally come to box up my kitchen and send (most of) it over the ocean. I'll be without the majority of my cooking stuff for... at least four months. o_O
I wanted to do one last special dinner, so I decided to go with the meal that I make Very Best.
I may not make yaki onigiri correctly, but damn, I make it delicious.
( i will show you how )
Yes, in packing to move, the time has finally come to box up my kitchen and send (most of) it over the ocean. I'll be without the majority of my cooking stuff for... at least four months. o_O
I wanted to do one last special dinner, so I decided to go with the meal that I make Very Best.
I may not make yaki onigiri correctly, but damn, I make it delicious.
( i will show you how )
This was yesterday
- 07:47 I wish people would stop saying happy new year. It's the 5th. #
- 17:35 It's starting to snow in basingstoke. #uksnow #
- 21:21 LOOM! moblog.net/view/918854/loom #
Shoji Gatoh's final full-length volume planned for spring; new short story this month
All the recent talk about organ meats inspired me to whip up some liver pate!
Here it is:
This delicious spread keeps for up to two weeks under the butter seal, so it makes a great gift – if you like giving organ meats as gifts ;)
You will need:
Chicken livers - about 20 oz
1 stick of unsalted butter, divided into 1/3rds
2 shallots, minced
2 garlic cloves, minced
a pinch of dried thyme leaves
1 tsp coarse black pepper
A pinch of kosher salt
1 cup red wine (a nice cabernet or even port work great here - but remember, if you wouldn't drink it, don't cook with it!)
Method:
1. Clean the livers from a small slivers of fat connected to them;
2. Heat 1/3 butter in a heavy-bottomed pan on a medium heat;
3. Add shallots and garlic, let them simmer until shallots are almost translucent;
4. Add the livers and cook them, stirring often, on a medium heat, until they’re still pink inside;
5. Add ½ cup of wine, thyme and pepper and simmer for another 5-7 minutes;
6. Take the livers out of the pan, add 1/3 butter in the pan and deglaze the pan with the ½ of red wine;
7. Once the livers cool, blend them well in a food processer;
8. Add the butter and wine mixture to the livers, mix well
9. Clarify the last 1/3 of butter, letting the white milk solids settle on the bottom of the pan
10. Pack the pate into a ramekin or a glass, decorate with a some bay leaf or black peppercorns, pour the clarified butter on top of the pate and put it in the fridge.
You’re done! Your pate will keep for up to two weeks in the fridge under the butter seal, and one week once the seal is broken. Enjoy with thinly sliced baguette or dark rye slices!
Here it is:
This delicious spread keeps for up to two weeks under the butter seal, so it makes a great gift – if you like giving organ meats as gifts ;)
You will need:
Chicken livers - about 20 oz
1 stick of unsalted butter, divided into 1/3rds
2 shallots, minced
2 garlic cloves, minced
a pinch of dried thyme leaves
1 tsp coarse black pepper
A pinch of kosher salt
1 cup red wine (a nice cabernet or even port work great here - but remember, if you wouldn't drink it, don't cook with it!)
Method:
1. Clean the livers from a small slivers of fat connected to them;
2. Heat 1/3 butter in a heavy-bottomed pan on a medium heat;
3. Add shallots and garlic, let them simmer until shallots are almost translucent;
4. Add the livers and cook them, stirring often, on a medium heat, until they’re still pink inside;
5. Add ½ cup of wine, thyme and pepper and simmer for another 5-7 minutes;
6. Take the livers out of the pan, add 1/3 butter in the pan and deglaze the pan with the ½ of red wine;
7. Once the livers cool, blend them well in a food processer;
8. Add the butter and wine mixture to the livers, mix well
9. Clarify the last 1/3 of butter, letting the white milk solids settle on the bottom of the pan
10. Pack the pate into a ramekin or a glass, decorate with a some bay leaf or black peppercorns, pour the clarified butter on top of the pate and put it in the fridge.
You’re done! Your pate will keep for up to two weeks in the fridge under the butter seal, and one week once the seal is broken. Enjoy with thinly sliced baguette or dark rye slices!
Food for thought
I find it funny that of the LJ communities I belong to, they consist of healthy living, exercise and weight loss groups, as well as food groups such as food_porn. The latter is a group of people who love to cook and love to salivate over photos of cooked food by other group members. It might seem counterproductive to be a member of both when it's early morning, I'm staring at a picture of a chunk of fudge made by a foodie while trying to remember exactly why I'm also looking at listings of how much other people have exercised today. But, I think they go hand-in-hand.
To be healthy one cannot just treat food as fuel.
Food and the consumption of it is one of the last sort of rituals that our society still partakes in. In an age when we have very few cultural roots and most people face a loss of identity, there is still something about eating, cooking, and sharing food that brings people together.
I know the whole notion of meals being celebratory has been overlooked in the age of eating on the go, and this is truly tragic. But when I am with friends or family, going out or staying in, the one mainstay of this tradition is the consumption of food. It's rare that I will meet with people and not have a chance to offer or partake in eating.
Maybe that sounds like we are gluttonous. But if it does, that would just be a testimony to how obsessive people are about weight loss; so much so that to talk about food with enjoyment is embarrassing.
I love food. I love cooking, sharing, learning new recipes, having people over for meals, bringing people meals on their bad days, and feeling connected with the world through the consumption of food. Regardless of where my food came from, I can still see the dirt the vegetables grew in when I prepare them. I can still smell the farm when I cook beef from the farmer's market. I feel my body filling with energy when I eat a homemade stir fry or a chicken caesar salad. I adore the sight of tomato plants growing in their big pots on people's decks. And nothing feels like home more than the smell of a pasta sauce bubbling on the stove all day.
Cheers to eating, because we couldn't live without it.
x-posted to my journal & food_porn
I find it funny that of the LJ communities I belong to, they consist of healthy living, exercise and weight loss groups, as well as food groups such as food_porn. The latter is a group of people who love to cook and love to salivate over photos of cooked food by other group members. It might seem counterproductive to be a member of both when it's early morning, I'm staring at a picture of a chunk of fudge made by a foodie while trying to remember exactly why I'm also looking at listings of how much other people have exercised today. But, I think they go hand-in-hand.
To be healthy one cannot just treat food as fuel.
Food and the consumption of it is one of the last sort of rituals that our society still partakes in. In an age when we have very few cultural roots and most people face a loss of identity, there is still something about eating, cooking, and sharing food that brings people together.
I know the whole notion of meals being celebratory has been overlooked in the age of eating on the go, and this is truly tragic. But when I am with friends or family, going out or staying in, the one mainstay of this tradition is the consumption of food. It's rare that I will meet with people and not have a chance to offer or partake in eating.
Maybe that sounds like we are gluttonous. But if it does, that would just be a testimony to how obsessive people are about weight loss; so much so that to talk about food with enjoyment is embarrassing.
I love food. I love cooking, sharing, learning new recipes, having people over for meals, bringing people meals on their bad days, and feeling connected with the world through the consumption of food. Regardless of where my food came from, I can still see the dirt the vegetables grew in when I prepare them. I can still smell the farm when I cook beef from the farmer's market. I feel my body filling with energy when I eat a homemade stir fry or a chicken caesar salad. I adore the sight of tomato plants growing in their big pots on people's decks. And nothing feels like home more than the smell of a pasta sauce bubbling on the stove all day.
Cheers to eating, because we couldn't live without it.
x-posted to my journal & food_porn
Why, yes, I did say Pumpkin Cheesecake Bread Pudding. Rethinking some resolutions?
If it's cold where you live, you neeeeed to make this delicious, simple bread pudding. It's a humble, gorgeous, comforting, easy dessert you'll love. My boyfriend is already asking when I'm going to make it again -- good sign!
This pudding isn't the only thing that's amazing; the cookbook it comes from is phenomenal as well. Heirloom Baking with the Brass Sisters is a collection of heirloom recipes from the Brass family, as well as from yard sales, used bookstores, antique cookbooks, and various family collections.
Normally I post the full recipe in my post here, but in order to only reprint the Brass Sisters' recipe once (with permission), I've only recorded it on my personal baking blog, linked below. You can also read a full review of their cookbook there.
( another photo )
To get the full recipe, see the full cookbook review, or to test your New Year's resolve with more delicious photos, please head over to my baking blog, Willow Bird Baking!
x posted to bakebakebake, food_porn, and picturing_food
If it's cold where you live, you neeeeed to make this delicious, simple bread pudding. It's a humble, gorgeous, comforting, easy dessert you'll love. My boyfriend is already asking when I'm going to make it again -- good sign!
This pudding isn't the only thing that's amazing; the cookbook it comes from is phenomenal as well. Heirloom Baking with the Brass Sisters is a collection of heirloom recipes from the Brass family, as well as from yard sales, used bookstores, antique cookbooks, and various family collections.
Normally I post the full recipe in my post here, but in order to only reprint the Brass Sisters' recipe once (with permission), I've only recorded it on my personal baking blog, linked below. You can also read a full review of their cookbook there.
( another photo )
To get the full recipe, see the full cookbook review, or to test your New Year's resolve with more delicious photos, please head over to my baking blog, Willow Bird Baking!
x posted to bakebakebake, food_porn, and picturing_food
New photos from actress Emma Watson's Burberry fashion advertising campaign have been published in various magazines for the new year. Thanks to our awesome Image Galleries crew, we have for you a round up of a number of these photos. Firstly, print advertisements featuring Miss Watson have appeared in the February issues of GQ Magazine and Vogue UK. Next, the young actress has taken part in...
I received a hand blender (this one) for Christmas and of course had to try it out on some soup! I love it and will never go back to blending the 'old fashioned way'!!
I got this recipe from The Ultimate Soup Bible and made a few revisions of my own. It was a big hit with everyone for dinner last week!
Tomato and Gruyere Soup
-3 lbs. ripe tomatoes, peeled (optional - I didn't) and quartered
-2 garlic cloves, minced
-2 T olive oil
-1 leek, chopped
-1 medium carrot, chopped
-5 cups vegetable (or chicken) stock
-4 oz. Gruyere cheese, shredded or crumbled
-3 T whipping cream
-4-5 large fresh basil leaves, torn
-salt and pepper to taste
( instructions + photos under the cut )
I got this recipe from The Ultimate Soup Bible and made a few revisions of my own. It was a big hit with everyone for dinner last week!
Tomato and Gruyere Soup
-3 lbs. ripe tomatoes, peeled (optional - I didn't) and quartered
-2 garlic cloves, minced
-2 T olive oil
-1 leek, chopped
-1 medium carrot, chopped
-5 cups vegetable (or chicken) stock
-4 oz. Gruyere cheese, shredded or crumbled
-3 T whipping cream
-4-5 large fresh basil leaves, torn
-salt and pepper to taste
( instructions + photos under the cut )
Hello!
I looked over the tags, but didn't find anything. I love pound cake, and have never made a really good one. When i was a kid, we'd always have pound cake for dessert on Sundays and i really miss that wonderful, dense cake that's not uber-sweet.
So i would love your 'best' pound cake recipe. One thing, though - i don't own any shortening (like crisco), don't like it, and won't buy it, so if your recipe calls for shortening, either don't post it or tell me what i can substitute.
Thank you!
I looked over the tags, but didn't find anything. I love pound cake, and have never made a really good one. When i was a kid, we'd always have pound cake for dessert on Sundays and i really miss that wonderful, dense cake that's not uber-sweet.
So i would love your 'best' pound cake recipe. One thing, though - i don't own any shortening (like crisco), don't like it, and won't buy it, so if your recipe calls for shortening, either don't post it or tell me what i can substitute.
Thank you!
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- Ria Saakshi