First or all, I apologize for the image quality. My phone doesn’t have the best camera and I’m posting this while on the move. After about a week at home, I’m heading back to Santa Barbara. By car, of course. While some people don’t like the long drive and prefer the ten minute flight to our quaint little shopping plaza of an airport, I enjoy driving.
I’ve always been a fan of just getting in my car and going off to somewhere. My roommate always calls it, “The Great American Dream,” because in the U.S., Tue car is the pretty much the symbol of freedom (yeah, technically that’s the bald eagle’s role, but you can’t ride a bald eagle, can you?). You can pretty much go wherever you want to and even a simple drive back to school can turn into an adventure. I’m not saying try going home with no directions, but I find it fun to randomly stop somewhere and find a place to eat. Even if not’s delicious, it’s still an adventure to just try a place that you’d never go to otherwise. Who knows? You might even find a gem of a place. Or a really crappy place. At least it’ll make a good story.
And now off to Santa Barbara.
It’s been a while, I know. I had a virus on my computer, and then I was sick, and then my Vista decided to blow up on me, so now that I’ve eradicated both of my viruses and reintalled all of the programs I lost, I’m back, baby!
Unfortunately (or fortunately), I’m back at home, meaning tasty home-cooked meals and ingredients that I wouldn’t normally have in my apartment, so it’s a little harder to update. But lunch is usually a good place to start and no matter what I have around, I usually don’t do anything too complicated. Like today. I really wanted to eat a bagel and I found some smoked salmon in the fridge, so I decided why not? Bagels and lox.
I’ve been reading other food blogs and I found this recipe on this really awesome blog called White On Rice Couple.The photos on this site are ah-mazing and the food looks equally as delicious. Anyway, so I found the recipe for their vegetarian potstickers and I thought it was a great idea. I’ve made potstickers before, but I’ve always used Asian ingredients and I always cooked them stovetop. It never even occurred to me use the oven.
So, I checked out the fridge and freezer to see what was up. I also remembered that my mythical roommate Jessica is vegetarian and the rest of use quite enjoy meat, so I decided to make two different potstickers: veggie and not-veggie. Read more of this post
So, today is my big brother’s birthday (everyone wish him a happy 24th, despite the fact I momentarily hate him for going to see Eric Clapton without me) and I wanted to make some sort of dessert thing for him. Now, what I really wanted to do was bake a cake or something, but cake takes far too long and I didn’t have the ingredients for it. My housemates and I have, however, been talking about making rice pudding for ages. And even though I’m not sure if my brother even likes rice pudding, it’s not like he’s going to be the one eating it.
Anyway, so I decided that I was going to use this recipe from Alton Brown (because that guy is seriously a g), but halfway through I realized that I didn’t exactly have the correct ingredients, but it turned out pretty nicely. It was a little thicker than normal Indian rice pudding, but as long as it’s edible, right? Read more of this post
When I was cooking today, my housemate Josh asked me where I learned to cook. I told him that I mostly learned from watching my parents cook and also from watching the Food Network like the geek that I am. The question made me realize that a lot of people don’t really know how to cook on the fly. It’s a useful thing to be able to do though, especially when you have a whole bunch of leftover ingredients and no recipe.
Now, it’s not like I can magically instill this skill on you and I really don’t know what to say except just try it, but I can give a few little hints. Whether they’ll be helpful, I don’t really know, but hey, they work for me. Most of the time, anyway. And hey, at the very least I can say that these tips are way more useful than staring at the ingredients and trying to will them to become a meal. Read more of this post