Time For A Quickie


Special Brownies! …but not that kind

I’m sure everyone can agree with me when I say that brownies are awesome. If you don’t, you might want to check to make sure you have a soul. Or that you had a childhood. Just saying.

The thing about brownies is that, well… I don’t really like making them from scratch. It’s fun and all, but I don’t always have cocoa powder around and I don’t use it often enough to really go out and buy a can. Besides, why go through the trouble of making brownies when you can get a giant box of Ghirardelli brownie mix from Costco? Just add milk, oil, milk, eggs, and viola! Tasty goodness. But it’s always good to add a little somethin’-somethin’ to make your brownies just a little more special.

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I’m not going to lie. Living in California friggin’ rocks. I kind of feel bad for gloating, but I really shouldn’t, because it’s not like I made California awesome while simultaneously sabotaging every other state to ensure California’s status as great. Is it my fault that we have great weather?

And to end the bragging before the world decides to prove me wrong about Californian weather (the wind is currently trying to rip the palm trees from the ground), my point is that when the weather is nice outside, barbeques are the way to go. They’re easy and tasty, not to mention they’re just a great way to hang out with friends.

Generally when someone says barbeque, we think of huge events in parks or in backyards or on the beach, but it doesn’t have to be like that. At the apartment I’m living in now, all we have is this small stoop area, but it’s plenty of space for our hobbit of a grill. And while we wait for the coals to burn and later for the food to cook, we can just turn on some music, crack open a few beers, and chill on our semi-porch. Nothing beats it.

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i’m more… falafels and fellini?

This month is Med Month! No, it’s not a month where we all express our gratitude toward medical equipment (what a spectacular month that would be!). Med Month is short for Mediterranean Diet Month, which was created by Oldways. So in honor of Med Month, I decided that I would make some falafels. Well… not really. I actually just had some garbanzo beans hanging around in my cabinet and they were feeling a little neglected, so I figured I’d make some falafels.

I know that this blog is supposed to be full of recipes that can be made quickly and falafels aren’t exactly quick, but they’re easy. And delicious. And vegetarian. Not that I’m vegetarian, but my roommate is vegetarian, so occasionally I like making some meatless things. Read more of this post


I know, I know… I haven’t updated in like, nine years. It’s been a bit crazy with homework and graduation and jobbing (nope, it’s not called job hunting) and all that tiring stuff. I’m also currently suffering from food poisoning, which makes it ironic that I’m posting about food. But I figure I’m way too exhausted to actually do homework, so I’ve decided to dig through all of the pictures I’ve been collecting and not posting and finally friggin’ update.

Fajitas. Yes, fajitas. They are your best friends. More like tortillas are your best friends. You can pretty much put anything in a tortilla and it’ll be awesome. Okay, that’s a lie, but you can make surprisingly delicious things really quickly. All you need to have are tortillas and a bag of cheese (our house opts to buy the giant-ass bag of pre-shredded cheese from Costco. It doesn’t expire for an alarmingly long time) and whatever left overs you might have in your fridge. Or, if you just have some vegetables here and there that you need to use up quickly, just saute them. Even better if you have some meat of some sort to go along.

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Although I don’t generally like perpetuating stereotypes (who does?), there are some stereotypes that I can’t help but apply to myself. Like the stereotype that Asians love boba. Well, actually, I’m not a huge fan of boba (I generally prefer jellies in my drinks, so sue me), but they’re still tasty on occasion and they add a little texture to cold drinks.

Brandon and I discovered a bag of boba (or “starch balls” as the packaging appetizingly claimed) in our cabinets and we decided iced coffee boba would be delicious. It’s been fairly warm here in Santa Barbara, so iced coffee sounded right on the money.

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Deep Fry Time!

Lately, there have been all of these healthy-eating crazes and people becoming vegan and raw food and gluten-free and all that. Now, I’m not knocking those people — I know some people do it out of necessity and others… hey, I admire their discipline. But let’s face it: sometimes it’s so good to eat something bad. And nothing is as deliciously bad for you as deep fried foods. And if you’re like me and you still feel sort of guilty about eating such trashy food, it’s not like you have to go around frying Twinkies and chicken. It might ruin the point, but vegetables are just as tasty fried.

So this method that I’m using is the Japanese method of katsu-fry and it’s a little different from using batter or whatever, but it’s tasty and that’s what matters.

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On the Road


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.

Bagels and Lox

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.

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Potstickers Two Ways

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

Shaw’s 24th Birthday Coconut Rice Pudding

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