August 26, 2015 In All recipes, Bakery/Pastry

CRISPY YEASTED AND EXTRA “MALTY” WAFFLES

WITHOUT GOING ALL "DIASTATIC" ON MYSELF, I CAN SIMPLY TURN TO AN ASIAN HOME-ESSENTIAL THAT COULD ADD THE EXTRA "MALTINESS" TO ALL BAKED GOODS The brass spoon is made by the amazing Ann Ladson. [ezcol_1third][/ezcol_1third] [ezcol_1third][/ezcol_1third] [ezcol_1third_end] In between the various degrees of educations throughout my life, formal or social, if you asked me, I'd probably say that I expected the least practical return from my continuous study in all of Disney's animated movies around the 90's. More specifically, the cartoons, the classics, starting somewhere with The Little Mermaid and ending abruptly with Tarzan. All the magic produced at the height of Disney's prime according to my verdict, before digital animations barged in and all of a sudden, for no reason at all, everybody and so did the magic, literally or figuratively, all just stopped singing. Call me nostalgic, or even outdated, I rekindle with those movies from time to time, almost needfully, like talking to a childhood friend who never grew old. As far as I'm concerned, they don't make shit like that anymore. But anyhow, my point is, as much as I treasure the purity and endurance of this relationship that has regretfully outlasted many, little

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July 29, 2015 In All recipes, Dairy, Sweets

FIGS AND RICOTTA CHEESECAKE POPSICLE

[ezcol_1quarter]  [/ezcol_1quarter] [ezcol_1half] IS IT ME OR THERE'S A ZINNGG INSIDE MY HEAD? Leaving you quickly today with this beautiful inspiration I got from Erin Ireland on Instagram, gorgeous cross-sections of sweet figs being encased in a thick and creamy, lightly sea-salted ricotta "cheesecake" mixture, like frozen eternal jewels!  And we are not just talking about figs here.  Think peaches, summer berries, tropical dragon fruits or pineapples, KIWIS!  How pretty are those gonna be huh?!! OK.  That's about as much enthusiasm as I can spare today.  Is it me or do you hear a zinnnngg inside my head, too?  Now this head-aching zombie must go lay down. [/ezcol_1half] [ezcol_1quarter_end]  [/ezcol_1quarter_end] [ezcol_1quarter][/ezcol_1quarter] [ezcol_1quarter][/ezcol_1quarter] [ezcol_1quarter][/ezcol_1quarter] [ezcol_1quarter_end][/ezcol_1quarter_end] [ezcol_1half][/ezcol_1half] [ezcol_1half_end][/ezcol_1half_end] [amd-zlrecipe-recipe:78]

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July 26, 2015 In All recipes, Noodle/Pasta/Rice, Poultry

TURMERIC BUTTER CHICKEN RICE

WHEN YOU RELEASE THE CHICKEN-BAG WITH A SCISSOR OVER THE BED OF COCONUT RICE, ALMOST LIKE GOD-SENT, A STREAM OF PROMISED GOLDEN LIQUID WILL PERCOLATE FREELY INTO EVERY THIRSTY GRAIN OF HAPPINESS THAT YOU'LL ALMOST HEAR THEM PURR. [ezcol_1half] Hey, I own a shit load of cookbooks, I do.  And I'm not saying it isn't a problem.  Especially when it's become a very common first remark that people make when they visit our apartment, noticing from the ungoverned stacks that seem to occupy every flat surfaces of every able furnitures, evidently overrunning our shelving-space that is already working its double-layer capacity.  And my worst fear is that before long, Jason has to kindly ask Thomas Keller to scooch over before he can "relieve" himself, if you see what I mean.  So yeah, there is an issue there.  But you know, I guess it could be reasonably understood.  I mean, for someone like me and for what I sort of do, I guess, it makes sense.  What doesn't make sense, at all, is that for someone who owns this many cookbooks, I have almost never cooked a recipe from any one of them.  And I mean never, except maybe once but not really, ok?  Because I can't follow instructions.  Period.

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