Dairy

In All recipes, Dairy, Sweets

YOGURT OATMEAL W BROWNED BUTTER HONEY + CANDIED PINE NUTS

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I AM PERSONALLY NOT FOND OF BITING INTO NUTS IN ANY FORM OF FOODS… I CONSIDER THEM AN OBSTACLE, LIKE FISH BONES.

The enamel mini casseroles are a durable and very affordable selection from Dishes Only.

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OK, quick post today, because I’ve got a whole day of shooting-blanks on writing something else (which, if you can imagine, is very time-consuming)(but Jaime, if you’re reading, everything’s going swell). Today, I bring to you a wholesome and classy creation inspired by a great product, perhaps the most important humanitarian relief for all wo-mankind, that is… Activia. Girls, you understand. Without going further into the detailed records of accomplishment by this effective yogurt-brand, I would just like to say that the day it entered the direly needy market of China, that was a good day.

Just like any other international food brands, Activia offers different flavours depending on where it’s sold. So I don’t know if this is available elsewhere, but here, it comes in the flavour of oatmeal and walnuts. Weird? No. It is really good. So good that I must turn it into a completely overblown and yogurt-purpose defeating extravaganza. OK.. well.. maybe except that… I am personally not fond of biting into nuts in any form of foods, ice cream… breads, nothing. I consider them an obstacle, like fish bones. So the walnut has to go. However my peeve does come with the one and only exception – pine nuts. Pine nuts are not very nut-like, with its buttery and almost creamy texture, they don’t interrupt as much the pure pleasure of ice cream melting in my mouth, nor the soft and chewy progression of breads in between chews, nor in this case, the thick and creamy texture of a perfectly cooked oatmeal.

Oh no, not just any perfectly cooked oatmeal. This oatmeal has two distinctive texture between soft and chewy (thanks April Bloomfield :), and that at the end of its cooking process when it gets as good as any, it’s further creamed with loads of thick Greek yogurt which adds not just body, but great flavours and a mild tanginess. Oh wait, you thought I was just gonna throw some sad nuts over the top and call it a morning? No, my friends, we are gonna coat these pine nuts in an almost-simple syrup, and then… and then we’re gonna fry them in a little butter. You heard right. This is not Paula Deen talking. This is Brooks Headley with the James Beard thing. So everyone just zip it. And then since we already have that gloriously browned butter, it would be a complete shame if we don’t take a few tbsp of it, and make it a sticky sauce-thingy with honey, dark brown sugar and a good dose of salt.

See, it’s so good that I just couldn’t stop getting long and wordy with it. OK now I really got to go. I believe you have an oatmeal to attend to.

YOGURT OATMEAL W BROWNED BUTTER HONEY + CANDIED PINE NUTS

Serving Size: 2

Candied pine nuts are adapted from Brooks's candied pecans.

Ingredients

CANDIED PINE NUTS:

1/4 cup (47 grams) pine nuts
2 tbsp (25 grams) sugar
2 tbsp (30 grams) water
1/8 tsp ground cayenne
Small pinch (about 1/16 tsp) salt
1 tsp turbinado/raw sugar

BROWNED BUTTER HONEY:

5 tbsp (70 grams) unsalted butter
3 1/2 tbsp (70 grams) honey
2 tbsp (24 grams) dark brown sugar
1 tsp water
1/2 tsp salt

GREEK YOGURT OATMEAL:

3 cups (700 grams) water
1 cup (123 grams) rolled oats
1/4 cup (50 grams) sugar
1 cup (75 grams) quick oats (not instant)
1 scant cup (180 grams) Greek yogurt

Instructions

TO MAKE THE CANDIED PINE NUTS: Combine pine nuts, sugar, water, ground cayenne and salt in a small pot, then bring to a gentle boil over medium heat. Cook and stir occasionally for approx 2 min, until the mixture is sticky and slightly thickened. Drain through a sieve to get rid of excess syrup, set aside.
In a stainless-steel or aluminum pot (not non-stick), bring the unsalted butter from "BROWNED BUTTER HONEY" to a boil over medium heat. Add the pine nuts and stir gently with a fork to disperse. Keep swirling the pot during frying, until the pine nuts turn golden browned (any further they will be bitter). Drain immediately through a fine sieve, and reserve the butter. During the cooking process, the mixture will be filled with alarming burnt bits, but don't freak out. They will mostly stick to the side of the pot. Toss the fried pine nuts with turbinado sugar and another pinch of salt.
TO MAKE THE BROWNED BUTTER HONEY: Discard 1/2 of the butter and leave the rest in the pot. Add honey, dark brown sugar, water and salt, then bring to a simmer over medium-low heat. Stirring constantly, and cook for 30 seconds until the ingredients have fully melted. Set aside.
TO MAKE THE GREAK YOGURT OATMEAL: Combine water, rolled oats and sugar, then bring to a gentle boil. Cook for 5~7 min until soft, then add the quick oats, and cook for another 5~6 min. The mixture should be quite thick. Stir in the Greek yogurt, then cook only until heated through. Do not boil the yogurt. You can thin out the oatmeal with a bit of milk to your liking.
Serve immediately with a good ladle of browned butter honey (may need to be reheated slightly to loosen), and sprinkle with candied pine nuts.

https://ladyandpups.com/2015/05/08/yogurt-oatmeal-w-browned-butter-honey-candied-pine-nuts/

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May 8, 2015

In All recipes, Bakery/Pastry, Dairy, Sweets

RE-CONSTRUCTED BANANA AND PEANUT BUTTER MASCARPONE PIE

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As seen on my Instagram, this vibrantly yellow bowl is from Dishes Only.

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I DON’T KNOW. IT’S NOT A DESSERT. IT’S THING.

When it comes to the awareness for Del Posto’s celebrated pastry-chef that is Brooks Headley, as well his critically acclaimed cookbook Fancy Desserts, I’ll admit, I was late to the game. To start, I’ve never been to Del Posto, even for the time while I was still living blissfully in New York, I never. I knew where it was. I knew it was good. But for the many times that I’ve passed it by, I dug into my dangling shallow pocket, and went for the Halal-truck parked around its corner instead, unregretted. Then to further my negligence, I didn’t even give it the slightest consideration when their Brooks published his first, wacky and unconventional cookbook named – reeked of intimidations – Fancy Desserts. I mean those who know me, from experiences perhaps too personal, already mourns my biological disability to even execute the dumbest-ass desserts, let alone, as if, fancy. The title only sounded slightly more appealing than watching a documentary on spaceship engineering. But, my firmly footed ignorance all began to shake when my loyal advisor, The Piglet, out of many many other the-Gisele-Bundchen of cookbooks, named it The Best of 2015. Finally, I sighed, I Amazoned, and I realized that for all this time…

I was so wrong.

Behind its unfiltered and seemingly unstudied photographs, is a smacking and dignified mockery to all the others who lack its otherwise overabundant substances. I realized that a cookbook can only dare this level of anti-pornographic statement when it’s got nothing, absolutely nothing more to prove to us shallow pigs, than to say, I’m too good for pretty. And it is. This is the most honest, egoless and humorous cookbook I’ve ever read, but LOL aside, the book mercilessly attacks my mortal imagination with one-after-the-other daring recipes that completely defies logic, but wins intrigues if not hearts (throw in a James Beard Award for good measure). I must, I murmured. I must immerse myself in his teaching…

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May 5, 2015

In All recipes, Dairy, Meat, Quick Meals, Snacks, updated recipe

BEIJING DRUNK-FOOD, JIANBING

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WITHOUT THE BRAVERY FROM WITHIN A BEER CAN… YOU CAN NOW MAKE THIS SIGNATURE BEIJING STREET-FOOD AT HOME

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What the hell’s this? Well… let me refresh it for you.

If you have ever lived or travelled to Beijing. It was nightfall. Granted that you should be excused by the overwhelming remorse that soon followed the moment you stepped out of the airport, you thought, it would be in your best redeeming interest to hang out with some old or newly acquainted companions for a night of bad behaviors around the Work’s Stadium in Chaoyang District. After what probably felt like a mirage of flying alcohols, soul-murdering-ly bad musics, and an unbroken stream of ugly faces, you woke up the day after, half-alive, with a banging headache and wondering how the hell did last night end. While other histories were less certain or best left forgotten, chances were, whether you remembered it fully or from the swamp of broken memories, that without even knowing what it was called, you ended it with this.

This, this is called jian-bing.

Here, before I say anything more, I want you to listen carefully. It is not, your fault. We’ve all done it. We’ve all, for more than once, either unconsciously or with full consent, stood under the dingy lightbulbs from a hygienically suspicious food-stall in a notoriously poisonous country, and ate this thingy that highly resembled a french crepe on one side, but marbled with beaten egg on the other, made by someone reaching into buckets of some things that both screamed highly dubious at best. Yes, that was a long sentence, because I just wanted to rip it off fast like a bandage for you. It’s ok, my friend. It’s just a Beijing thing. It probably didn’t hurt you as bad as you thought it would. It probably, if memories are slowly coming back, tasted much better even in the haze of your drunken skepticism. Between it’s thin, soft and slightly chewy body, there was the appetizing aroma of a skillet-fried egg, the pungent and salty punch from the smothering of chili sauce, and to your surprise, a shattering and crunchy contrast from an unknown source that you were too drunk to identify. Most likely, it was actually, really really tasty. And dare I say, it has probably, been missed.

Now, without the bravery from within a beer can, or the risk of losing a liver, you can make this signature Beijing street-food at home, knowing that none of the ingredients contains traces of stray cats. Ha ha, just kidding.

No I’m not.

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April 24, 2015

In All recipes, Dairy, Meat, Quick Meals, Snacks, The Shits I Eat When By Myself

THE SHIT I EAT WHEN I’M BY MYSELF – GRILLED CURRY CHEESE, iPHONE ONLY

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NOT KNOWING IF (THE SWEAT) WAS DUE TO THE HEAT OF THE KITCHEN, OR HOT-FLASHES AS EARLY SIGNS OF MENOPAUSE

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OK, so it’s been awhile since I last did The Shit I Eat When I’m By Myself Series, and I thought today – the day I turn 35, the day when the oestrogen has officially left the party, the day when avocado becomes a face-cream instead of food – is a good time to rekindle (it’s called letting it go). And also, because I got this lovely birthday present from you-know-who, I thought I will follow Tiffany and do a post entirely shot/edited by iPhone 6 only! Initially, I thought it would be the most liberating thing ever, not having to carry a heavy and bulky camera while dripping sweat, not knowing whether it’s due to the heat from the kitchen or hot-flashes as early signs of menopause… But actually, trying to go back and fourth VSCO Cam and Snapseed to edit photos on a phone-screen, made me feel that this is probably more of a thing for the twenty-something hipsters, than the thirty-something demographic born with severe technology-defects. So I don’t know… until now, I still can’t decide if I like working this way…

Anyhow, this is No. 5 for The Shit I Eat When I’m By Myself. Sticking to the tradition of being completely non-sense, it’s a mixture of minced beef, melted Japanese curry cubes (boosted by cocoa powder!) and shredded white cheddar that you can keep in the fridge, then when emergency hits (like the day you turn 150), it can be quickly melt into a spicy and intense grilled curry cheese in between 2 slices of crusty country loaf (balanced by an added sweetness from raspberry jam!).

So enjoy, I’ll see you on the other side.

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April 19, 2015

In All recipes, Dairy, Seafood

THREE CHEESE OYSTER GRATIN

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MY MOJO (COULD HAVE) SANK INTO A MENTAL ABYSS SO DEEP, IT WOULD TAKE A KRISPY KREME-SUBMARINE TO RETRIEVE

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Hello. Sorry. I think it’s been awhile. I don’t know if there was a guideline on the Successful Food Blogging Manual specifically on post-frequencies, but I’m sure an entire week of blankness and neglect would on the other hand, dominate the entire Troubleshoots Section (As well as questions like this: What to do when you accidentally publish an unfinished post?)(Answer: Call 911.)(And: What is a writer’s block?)(Answer: Eat a donut.). Well, the truth is… that I wish there was a more socially excusable answer for my absence, you know, dog theft, broken hips, dead grandparents… house fire? Because really, anything is better than what I’m about to confess, which is the silent gasps among food-bloggers, the leading Do-Not’s under the manual’s flashing red, Skull-headed Section that you should probably read before Getting Started (Side by side with: Bad-mouthing Jesus.)(And also: Cursing out children). But the truth is that, in the past week, as honestly as I can put it… I simply got tired of foods.

Yes, if you were a food-blogger, along with the acute urge to weep after a deflated cake (Answer: Ingest alcohol and blog about that instead) and recipe-deficit (Answer: Put down the donut and make that a sandwich), this complication too can happen. But different from how I’d imagine it, which should’ve been a natural and peaceful death following a long and beautiful journey, this temporary episode came prematurely due to a self-inflicted and unforeseeable cause. In short, I simply got tired of foods because there had been simply, too much fooding. Can there be such a thing? Yes. With all this being said, if you have always wanted to start your very own food blog, but were not sure how to go about it, knowing that you can find cheap domain names could be the first step in finally becoming a blogger! When you start blogging, remember that you will constantly be writing about food. You’ll need to be writing a fair amount of text nearly every day. This can be difficult for some of the most passionate bloggers, but with the right tools, such as a website maker, a domain name, and social media, you could find that blogging is the right move for you.

After reading the above-mentioned information, you might be feeling a bit worried about the process of blogging. But don’t worry, it can be fun too! How? With the use of Gravatars! But What Is Gravatar and How to Use It? Basically, gravatars are the graphical representations of users on the web. Whenever you interact with a gravatar-enabled website (such as by publishing your own articles or by commenting on blog posts), your gravatar image can automatically show up there. Furthermore, using gravatars can save you from installing third-party plugins (to manage user accounts) and let you set up your profile on a single platform, which you can use across multiple sites. If you wish to know more about this, you can search for resources on the internet.

Furthermore, some bloggers decide to create an Instagram account too. When using Instagram, it’s more about the photos than the text. This makes it much easier to have the motivation to make a career out of food. It’s even easier to grow an Instagram account too. I’ve heard that some people can purchase followers online that are properly managed instagram accounts that can offer real engagement on your posts, helping your account to grow. When considering a career online, make sure to think wisely. Blogging requires a lot of writing, whereas Instagram requires photos and videos. Some people might even opt for both platforms!

As briefly mentioned before, I partook in an annual Beijing’s restaurants review for a city magazine, thinking it was going to be the best blogging-perk ever, but after cramming almost twenty restaurants into the past mere four weeks (that’s 3~5 restaurants per week!), things started to get a little… overcooked. Like a bridezilla on her third wedding, I had managed to turn the single, most appreciated aspect of my otherwise ungrateful life, into just another demeaning chore. To say the least, it backfired.

Even though this miscalculated experiment, for my wellness sake, timely ended last Thursday, it has left me in a prolonged state of mental paralysis where I just wanted to suck my thumbs in peace and not having to come up with another word to describe a meal other than cursing it out. I wanted to just exist… on soda crackers for a month. Or so at least, fortunately, it only felt that way. To my surprise as well, thanks to a book here and there, it only took a few days for the cravings to cook again to slowly creep back in, and literally, exploded over this weekend. In hindsight, if the two dishes I made over the weekend had flopped, my mojo would’ve sank into a mental abyss so deep it would take a krispy krem-submarine to retrieve. But no, they didn’t flop. In fact, they were both smashing success, and one of them being what I’m about to tell you – the three cheese oyster gratin.

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This recipe was inspired by what we didn’t have at Vin Vi, one of the better restaurants/izakaya we’ve dined at during this entire process, which was on their menu but unavailable the day we visited. I’ve always loved izakaya-style cheesy grilled oysters/kaki mayo, where shucked in-shell oysters are topped with a mixture of Kewpie-mayonnaise and cheese, then go under high heat to be melted into the gloriously broken, greasy, and unapologetic beauties that they are. Its absence from that meal (perhaps thankfully to that) had left a vacuum in my oyster-deprived heart that, even after the most vicious eating-fatigue, must be filled. But if there was one thing I didn’t like about kaki mayo, it’d be the pool of oil they often sit on, being the aftermath of post-high heat mayonnaise that had inevitably separated.

So I substituted the mayonnaise with a thick béchamel sauce infused with dry white wine and loaded it with shredded white cheddar, gruyere, and a daring pinch of freshly grated nutmeg. Then after blanketing the shucked oysters from all directions with this stringy goo, it was then covered again with freshly grated Parmigiano cheese, more freshly grated nutmegs (the key, people, the key), and a few/or many little nubs of unsalted butter. Baked under the top-broiler for 13~15 minutes, the sweet oysters had released their juices to be blended as part of the cheesy pool of joy, slightly shrivelled and firmed up but still supple to the bite, smoldering under a crust of golden and bubbly surface. I’d warn you that it was hot, but again it might had been too late. After all, even I, who have been subjected to an entire month of human-foie gras feeding regimen and was already at the stage of over-ripened-for-harvest, couldn’t resist to (huff~ huff~ huff~) tuck one into my mouth right out of the oven and part the burning white sea with a torn piece of crusty sourdough.

And guess what, it was worth the burn, worth the paralyzing month of restaurant-hammering that ultimately led to it, worth every dragging agony to crawl back to the kitchen to make it, and now the what’s-one-more bulge of fat sticking out from places I don’t even know exist on my body. Hey, my friends, if you ever feel tired of foods, going in or churning out. Take a couple days off, eat some soda crackers. Then come back, and make this. And I promise you, all shall be good again.

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THREE CHEESE OYSTER GRATIN

Ingredients

8~10 large shucked oysters
2 tbsp unsalted butter
2 tbsp all-purpose flour
1 cup (240 ml) whole milk
1/4 cup (60 ml) dry white wine
3/4 cup (75 grams) shredded white cheddar
3/4 cup (75 grams) shredded gruyere
1 clove garlic, grated
1/3 tsp sea salt, plus more to adjust
1/4 tsp freshly ground black pepper
1/8 tsp ground white pepper
1/8 tsp freshly grated nutmeg, plus more to top
Freshly grated Parmigiano cheese to top

Instructions

Rinse and clean the oysters to get rid of any impurities, gently dab dry, then set aside. In a pot over medium heat, melt the unsalted butter then cook the flour for 1 min. Whisk in the whole milk and dry white wine, and continue whisking until the mixture comes to a simmer and has fully thickened, then keep cooking for 5~6 min until reduced slightly and the alcohol has evaporated. Turn off the heat, then add the shredded white cheddar, shredded gruyere, grated garlic, sea salt, ground black pepper, ground white pepper and freshly grated nutmeg, and stir with a fork until the cheese has fully melted (taste and re-season with sea salt if needed).
Preheat the top broiler on high. In a shallow oven-proof skillet, spread 1/2 of the cheese sauce on the bottom, then arrange the oysters evenly and cover with the rest of the cheese sauce. Grate enough Parmigiano cheese to entirely cover the surface, then scatter a few extra nubs of unsalted butter here and there. Bake on the middle rack of the oven for 13~15 min, until it's bubbly and golden browned. Grate another generous pinch of fresh nutmeg over the top (do not be shy with the nutmeg!), then serve immediately with crusty sourdough.

https://ladyandpups.com/2015/04/13/three-cheese-oyster-gratin/

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April 13, 2015

In All recipes, Dairy, Sweets, updated recipe

BLACK SESAME MOCHI ICE CREAM FOR EM’S BB-SHOWER

THERE IS AN UNUSUAL STURDINESS AND BOUNCINESS TO EACH BITE, AND DEEP NUTTINESS WITH EACH MELTING CHEWS

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Hi Emily,

So, congratulations! Wow, new baby huh? I mean.. just.. WOW! Ayee-um… Mandy, by the way. Here, um, I sort of acted late on that race to the gift-registry and so I swear all I was left to choose with, was this leopard-print breasts-pump and a strange vampire binky… But seriously, I swear, I am not weird. Nor am I some random neighbour who’s trying to crash a party because she saw the sign “there will be cakes” on your lawn on her way to taking out the trash. Really, I was invited. But the truth is, you probably don’t know much about me. And I guess the fact that this being a baby-shower and all, probably one of the top three must-be-perv-free environment there is (among dressing-rooms, toilets and etc…) , I should re-introduce myself a little bit.

My last name is Lee, with my birth-Chinese-name, Huei Lin. When I was 11, in the month before my family immigrated from Taiwan to Canada, I picked out my own English first name, Mandy, from an English Names Guidebook that some idiot gave me. It was probably one of the most regrettable mistake of my life, one that I now have to live with until I die. I’m one of those whom you would call a “dog person” much more than a “people person”. I don’t care who or how many people die in a movie as long as the dog lives, and which-ever movie violates that rule, sucks. I Am Legend, sucks. But having said that, if you actually knew me, I’m a good friend. An overbearingly judgemental friend you might add, but that’s only because I think I care. My favourite things in life are puppies’ tummies, eating, travelling for eating, eating with friends, last but not least, good conversations over eating. I think whoever asks the question “what’s your favourite food?”, hates eating. I don’t have a favourite food, because there’s too many that it can only be defined by categories. Categories such as, carbohydrates, and proteins. Vegetables… I don’t wanna talk about it.

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But perhaps, the most important food-category of all that defines my entire existence, that trumps all other subordinate pleasures in life except for maybe rubbing a puppy’s tummy, so much so that I may not be able to friend you if you disagree… is anything and everything that could be described with the word – chewy. Chewy is my Holy Grail on my culinary treasure-hunt, my kitchen baby unicorn, my ambassador of quan. Chewy, completes me (and no, Jerry Maguire, doesn’t suck). I want it in my bread, my brownies, my donuts, my cookies, I want it in places that it doesn’t even belong, and yes yes yes, even in my ice creams. So I guess it’s only appropriate, since we’re on a roll of getting to know each other and all, that I introduce you to this closeted kink of mine – my black sesame mochi ice cream.

It’s not entirely mochi. It’s not really ice cream, either. This black sesame-blended mixture is thickened with just enough sticky rice flour, in order to land on that sweet spot where it’s too loose to be called mochi at room-temperature, but hardens just right when it is frozen. It has an incredible resistance to melting, an unusually sturdiness and bounciness to each bite, and a deep and rich nuttiness that fills the palette with each melting chews. It is almost unlikely to find a peer for comparison… Think of the densest, zero-air/ice-molecule ice cream you’ve ever had – this is way beyond that. Think of Turkish ice cream – well now you’re getting close. It’s the same kind of stretchy and springy texture that make this recipe impossible for a typical ice cream-churner, and hence, must be done by working your post-baby biceps. I mean is it too considerate on my part that I even calculated in a terrific solution for that last pound of baby-weight you’re physically but not emotionally attached to? I told you, I’m a good friend.

So hello Emily. Congratulations again. You won’t be able to return that leopard-print breasts-pump because my dog ate the receipt, but this black sesame mochi ice cream, will more than making up for it.

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March 30, 2015

In All recipes, Bakery/Pastry, Dairy, Sweets

HOKKAIDO MILK BUNS AND PINEAPPLE CUSTARD

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These super gorgeous crochet-printed side-plates are from the lovely DishesOnly.

TO MY SHAMELESS AND UNDESERVING SELF I SAID, YES I’LL HAVE FOUR OF THOSE PLEASE

This post, on top of the rare fact that it’s the third dessert-recipe within two weeks, is also going to take a rather unconventional introduction. Instead of my usual babbling on my, more often than not, unpleasant stories/inspirations behind a certain recipe, I’m going to gratefully credit this entire post to the unexpected blogging-perks that have been recently showering my life like a long-awaited rainfall.

First of all around 2 weeks ago, a mindfully packaged box from Italy oozing the kind of anticipation and excitement not even the strongest duct-tape can confine, quietly arrived at my doorstep. Carrying with it, among other gorgeous sample-ceramics, were 4 beautiful crochet-printed plates that marked the exciting collaboration between me, and the lovely Italian ceramic company – DishesOnly. In all honesty, calling this sort of thing a “collaboration” where I shamelessly ask for things without paying, sounds all too undeserving on my part because I feel like I’m taking advantage. But when I saw these unbelievably delicate and understatedly elegant side-plates called crochet, I simply couldn’t help my greedy self. The desire of having them among my now-seemed-comparatively-unattractive collection of plates, overrode any remaining ounce of self-consciousness. So to my shameless and undeserving self I said, yes I’ll have 4 of those please.

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March 22, 2015

In All recipes, Dairy, Seafood, Soup

MY BIG, FAT, SPICY KOREAN CLAM CHOWDER

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IF YOU’RE HOPING FOR A SLIMMED DOWN, DECENT AND POLITE CLAM CHOWDER TODAY, YOU ARE NOT GONNA FIND IT

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We all have a food that we genuinely love so much, and at every long-awaited occasions when we put a bite in our mouth, we wonder to ourselves, why don’t we make that more often? Yes, well, that to me is grilled peanut butter sandwich. This… this, my friends, is not that. This is clam chowder, and it’s something else entirely some of the best clam chowder in san francisco.

I know exactly why I don’t make clam chowders more often. I know exactly the moment in time, the passage being said, the scarred memory in my head which still hurts, that all together forged a mental blockade in between me, myself, and my beloved clam chowders, for all these years. It was a particular spring day in New York, when I was just about to order my favourite “soup” from a popular bakery with a friend of mine:

“Do you wanna know why their clam chowder is so good?”
“No?”
“The other day, I saw them making it where they dunked an enormous brick of butter into the pot at the very end.”
“How enormous…?”
“Like big. Big. Like drinking butter.”

Head down, belly tucked, I walked away from that bakery without my clam chowder that day. In fact, if you can believe it, I sort of didn’t get my clam chowder for many years that followed… Like I said, it still hurts. But before you judge me, please keep in mind that this was in my 20’s when bikini-season was still very much a possibility, when dating was still a verb, not a noun. And most importantly, this was before I started this blog…

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March 12, 2015

Dairy

YOGURT OATMEAL W BROWNED BUTTER HONEY + CANDIED PINE NUTS

I AM PERSONALLY NOT FOND OF BITING INTO NUTS IN ANY FORM OF FOODS… I CONSIDER THEM AN OBSTACLE, LIKE FISH BONES.

RE-CONSTRUCTED BANANA AND PEANUT BUTTER MASCARPONE PIE

I DON’T KNOW. IT’S NOT A DESSERT. IT’S THING.

BEIJING DRUNK-FOOD, JIANBING

WITHOUT THE BRAVERY FROM WITHIN A BEER CAN… YOU CAN NOW MAKE THIS SIGNATURE BEIJING STREET-FOOD AT HOME

THE SHIT I EAT WHEN I’M BY MYSELF – GRILLED CURRY CHEESE, iPHONE ONLY

NOT KNOWING IF (THE SWEAT) WAS DUE TO THE HEAT OF THE KITCHEN, OR HOT-FLASHES AS EARLY SIGNS OF MENOPAUSE

THREE CHEESE OYSTER GRATIN

MY MOJO (COULD HAVE) SANK INTO A MENTAL ABYSS SO DEEP, IT WOULD TAKE A KRISPY KREME-SUBMARINE TO RETRIEVE

BLACK SESAME MOCHI ICE CREAM FOR EM’S BB-SHOWER

THERE IS AN UNUSUAL STURDINESS AND BOUNCINESS TO EACH BITE, AND DEEP NUTTINESS WITH EACH MELTING CHEWS

HOKKAIDO MILK BUNS AND PINEAPPLE CUSTARD

TO MY SHAMELESS AND UNDESERVING SELF I SAID, YES I’LL HAVE FOUR OF THOSE PLEASE

MY BIG, FAT, SPICY KOREAN CLAM CHOWDER

IF YOU’RE HOPING FOR A SLIMMED DOWN, DECENT AND POLITE CLAM CHOWDER TODAY, YOU ARE NOT GONNA FIND IT

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