5 Things You Don't Know About Me

By -
Daryl at Authentic Malaysian Cuisine & Food Recipes tagged me with this meme. If you haven't dropped by his blog, then you're missing out on a treat. Not only is Daryl charming but he regularly featured delicious but simple recipes and photos.
  1. I'm left handed.

  2. No light of any sort at night can be visible or I can't sleep. We had to get a different clock radio because the one we had could light a stadium at night (that's my story and I'm sticking to it). I also have been known to be awakened by bright moonlight coming through other bedroom doors into the hallway and have to go around shutting doors at night to return the house to decent (and complete) darkness.

  3. I like to eat food warmed to a volcanic temperature ... according to Tom (ok, and Hannah and Rose). Hey, if it's supposed to be hot, I want it to stay hot for more than a couple of minutes. 'Nuff said.

  4. I read all the time. (Yes, most people know this one but it is definitely an idiosyncracy.) All the time. When I'm brushing my teeth. When I'm getting dressed in the morning. Etc. No wonder I clocked in 134 books on my 2005 list. Although now I'm also spending a lot of time reading blog print outs instead of books so that has slowed down a touch.

  5. I love to make lists. Lots and lots of lists. Sometimes I follow them. Sometimes I don't. I especially like to keep them in little notebooks. (It's an organization/memory thing ... but it's also a hobby just because I do it so much)
This has been making the rounds so you can pick it up if you like but I'm not going to tag anyone.

Comments

Post a Comment

Popular posts from this blog

Amaretti

By -
Image
I kicked off our Christmas cookie season by whipping up a batch of Amaretti. Absurdly simple, these are some of my favorites ... basically meringue cookies with ground almonds mixed in. They were made much easier by the fact that I found Almond Meal at the Central Market so I didn't have to grind the almonds in the food processor. I also saw Pecan Meal and Hazelnut Meal there and am now wondering how those would work in variations. I'm not usually fond of meringues but love these so they had to go into the freezer ASAP otherwise we wouldn't have had many left. This recipe came from my mother and I'm not sure what cookbook it came from. However, it is not too different from other such recipes I've seen ... except it is a great deal simpler than some. Step 1: 2 large egg whites 2/3 cup sugar 1/2 teaspoon almond extract Beat egg whites until foamy, gradually beat in sugar and almond extract. Continue beating for several minutes until whites form very stiff, sh
Read more

Spicy Tuna Fish Cakes

By -
These are from Gordon Ramsay's Home Cooking and they will completely revolutionize the image that springs into your head when someone says "fish cake." They are fresh, lively, and absolutely delicious. Notes: we made this with tuna canned in water and they seemed rather dry. Later I realized that tuna packed in oil is much more common and would be a better choice both for moisture and (possibly) to help hold them together better. We couldn't find the kaffir lime leaves and, behold, the dish was delicious without them! Spicy Tuna Fish Cakes 1 pound good-quality tinned tuna (we used four 6-ounce cans) 6 tinned water chestnuts, drained and finely sliced 3 green onions, trimmed and sliced 1" piece of ginger, peeled and grated 3 tablespoons chopped coriander 1 red chili, seeded and finely chopped 3 kaffir lime leaves, finely chopped (rehydrated for 5 minutes in boiling water if dried) 2 teaspoons Thai fish sauce 2 eggs, beaten Vegetable oil, for fryi
Read more

Curried Cream of Chicken Soup

By -
This is from The Silver Palate Cookbook. It is simple, delicious, and a touch out of the ordinary, both because of the curry flavor and the "cream" method which calls for half-and-half but is just as good with regular milk! Step 1: 6 tablespoons butter (I use 2 tablespoons) 2 cups minced onions 2 carrots, peeled and chopped Cook over low heat, covered, until tender. Step 2: 2 tablespoons curry powder 5 cups chicken stock 6 parsley sprigs 1 chicken, quartered ½ cup rice Salt and pepper to taste Add all. Bring to a boil, reduce heat and cover. Simmer until chicken is done. Cool chicken in stock. Remove meat from bones and dice it. Step 3: 1 cup half and half (I use milk, either whole or 2%, depending on what I've got around) 10 ounces frozen peas, defrosted Remove fat from broth. Strain soup through strainer. Put solids and 1 cup stock in food processor and puree. Return to pot and add milk. Stir in reserved stock until
Read more