First of all, I want to thank everyone who has visited my blog so far. Thank you for all your support and for taking the time to read my posts. To be honest, I didn’t expect my blog to receive much attention at all, but the unexpected compliments I have received online and in person have been really heartwarming and motivating. I really appreciate it ❤ For those of you who have started to follow me, the fact that you want to keep up with my blog even though it is in its baby stage and has barely started, is especially encouraging. I’ve been busy with finals the past few days, but I’ll be done with summer school tomorrow so expect a lot more posts soon!
Egg in a Basket Sandwich
Be prepared for your hands to get a little messy as you eat depending on how runny your yolk is! I liked mine just the way it turned out in the picture hehe. (more…)
Remember in my last post how I said I never follow recipes unless I’m baking? The reason for that is because baking is a science, which requires accuracy. With baking, one little mistake can mess up the whole end product and there’s no way going back after it’s come out of the oven. This is why I prefer to cook (I was never a science person anyway).
… okay, I’ll admit that something I do change when baking is the amount of sugar and butter. Using the exact amount a recipe calls for usually makes the product too sweet and/or too heavy for me, so I like to use about 2/3 (or even 1/2 sometimes) of what the recipe says. I experimented with the measurements of some oatmeal banana bread recipes online, and I was quite happy with how mine came out.
Oatmeal Banana Bread
Here you go! (more…)
Kimchi Fried Rice
To be honest, I never follow recipes to the T except when baking. I like to use them as guidelines instead and adjust everything to my own taste as I cook. But here’s a recipe for kimchi fried rice! The measurements are rough, so feel free to do your own thing with the ingredients 🙂 (more…)
Let’s begin with M&M:
I’ve never had to wait more than an hour there, but I know people who’ve waited 2+ hours for these donuts. I think those people are crazy though because as delicious as these donuts are, I’d rather wait over an hour for food like steak or sushi (teehee). But the fireworks going off at Disney will help the time pass by depending on when you’re there!
My friend delivered a box of these to me once and even though they had been sitting in his car for literally half a day by the time I got them, popping them in the microwave for 30 seconds each made them almost as good as they are when they’re fresh.
They ARE dense and sweet tho so one is always good enough for me. I recommend having them with a big glass of cold milk (I prefer silk vanilla soy). (more…)
Copper River Salmon Tartare w/ Dashi Gelatin, Avocado, Cream Cheese, Deep Fried Quinoa, and Wasabi Marinated Vegetable
This off-the-menu appetizer was hands down the best tartare we’ve ever had. Copper River Salmon already tastes amazing by itself, so we knew we were in for a treat. What astounded us even more than being able to have this fish prepared as a tartare was the dashi jelly (yup, that’s right, dashi jelly). It had so much flavor that it cut through all of the other ingredients of this dish, but not enough to overpower them. Initially, I was iffy about the cream cheese, but it paired quite nicely with the jelly because of the way it toned it down. The cream cheese also provided a creamy texture with the avocado, which the deep fried quinoa complemented nicely. The wasabi marinated vegetable gave an ever-so-slight kick to the dish (like a nice cherry on top). The tartare was executed perfectly because there was a good balance of flavors and textures that still allowed the star of the show, the Copper River Salmon, to shine. (more…)
is that I loooove sweet potatoes! If I were to choose only one food to have for the rest of my life, it would be sweet potatoes without a doubt (sushi comes in a close second, though). I can eat them hot or cold, with the skin on or off, and in any shape or form. Not only are they versatile and taste amazing, but they are healthy too! Benefits include:
- Vitamin A, which strengthens the body’s immune system and keeps skin healthy.
- Vitamin B6, which fights against homocysteine, a chemical that has been linked to degenerative diseases. B6 plays an important role for proper nerve function as well.
- Vitamin C, which ensures healthy bone and tooth formation. It also helps with digestion, heals wounds, produces collagen, lowers stress levels, and protects the body against cancer-related toxins.
- Vitamin D, which helps with energy levels and moods. It is essential for a healthy heart, nerves, skin, thyroid, and bone and tooth formation.
- Fiber, which normalizes bowel movements, lowers cholesterol levels, and helps regulate blood glucose levels.
- Iron, which provides energy, red and white blood cell production, and decreased stress levels.
- Magnesium, which alleviates constipation and prevents stress, high blood pressure, heart attacks, and diabetes.
- Potassium, which lowers blood pressure and ensures proper function of the brain, central nervous system, and the heart.
- Sporamins, which reduce the effects of aging and disease.
- Batatosides, which have antibacterial and antifungal properties.
- Cyanidins and Peonidins, which reduce health risks from heavy metals.
- Manganese, which generates energy and stabilizes appetite.
Need I say more? They truly are the perfect food!! (and the purple ones are my absolute favorite)
Despite all the ways they can be prepared, there is nothing, and I repeat NOTHING, more alluring than a baked sweet potato fresh out of the oven, whose skin peels off to reveal a beautifully caramelized golden brown interior, oozing with natural nectar and filling the room with its heavenly aroma..
Yes, I’m crazy about them.
Know any sweet potato dishes that I need to try? Or simply share the same love for them as I do? Feel free to leave me a comment!