November 2009
8 posts
1 tag
meat is muscles
I just took a monster practical exam yesterday for my anatomy course. As someone who has not taken a “real” science class for, ohmygod, almost 10 years (Integrative Bio 30: Marine Mammals for Non-Science Majors, challenging as it was, does not count), using flashcards to burn the names of all the muscles and bones of the human body into my memory is quite a task. The most interesting...
3 tags
laap gai
Three years ago, I joined my family (I’m talking extended family: a small busload of aunts, uncles, and cousins… and that was only half of my mom’s side) on an epic trip to Laos. We spent several nights in Luang Prabang, a city full of old Buddhist temples that is recognized as a UNESCO World Heritage Site (yes, the entire city), then traveled down a narrow, winding, sometimes...
1 tag
cracking eggs into things
After discovering that I had only 2 gigabytes of space left on my hard drive, I spent a small portion of my evening clearing out my photos folder. It became a little nostalgic, kind of like sorting through a box of prints with an old friend (“Awww remember that roast chicken we made in March? It was the best.”). I also noticed that I have many photos of leftover odds and ends in a...
3 tags
candied bacon + ice cream
I just wanted to say that imperfectly candied (uh, burnt) bacon is pretty good on homemade caramel apple ice cream.
6 tags
winter squash pizza with caramelized onion,...
This pizza is a collage of fall flavors from the farmers’ market. I was feeling ambitious today, so I ended up spending way more time than usual on dinner for just myself. Anytime I’m hungry (or just getting off the subway), it’s always tempting to saunter into Little Luzzo’s and grab a decently delicious slice. Tonight I decided to knead and puree my way to homemade...
5 tags
loaded frittata
Like Mark Bittman, I like to make frittatas with more vegetables and less egg. In the past I’ve packed them with leafy greens, but this recent creation seemed eerily inspired by loaded potato skins from a sports bar.
There are recipes that call for starting the frittata on the stove, then finishing it in the oven. There are some that will tell you to flip it over onto a plate, then slip...
4 tags
penne with chicken, poblanos, and chipotle sauce
Back to that thing about quick pasta dinners being a throwback to leaner times. Now that my hours have been cut in half at work (unfortunate but not the end of the world, thankfully), I’ve joined the ranks of the underemployed. And now that the one class I’m taking this semester is kicking my ass (anatomy and physiology is not easy at all you guys), cooking dinner at home almost...
3 tags
weekend oatmeal
I used to hate oatmeal. It was bland and mushy, and cold cereal with milk was fine by me. In college, John insisted that oatmeal was delicious if you put fruit and nuts and honey all over it. I tried many bites of his breakfast of choice, but I still hated it.
Then, at the age of 25, a revelation: steel-cut oats. Unlike the rolled (or gasp, instant) oats of my experiences past, this stuff is...