I don't know why these photos don't show up in the order I put them in but ANYWAY, here are a few recent pictures of us. Two at Bandaler National Park where there are indian ruines build right into the side of a canoyn wall. The other two are of some interesting foods I've made: A cake with strawberries and cream and ganache. Not the greatest but I took a picture anyway. And then there's the Summer Rolls that I made with peanut sauce. Interesting dish. But I don't think that I'll make it again. Too much time. Anyway, thought you guys might like them. Later! PS Can't wait to see ALL of you, finally, in a couple of weeks! YEA!!!!
12 comments:
I saw a tv show about a guy who took a picture of every meal he ate in a year.. that's what your photos kind of remind me of. They look so yummy and then you say they weren't. But they are so much more interesting than the pancakes and grilled cheese we usually eat!
Love the family photos! Can't wait to see you all in a few weeks- yea!
that food makes me very hungry! where did you get the summer roll recipe? it really looks tasty!
i love the idea of taking a photo of every meal for a year....that would be very funny.
you look great, kathy! so do your sweet babies!
I love the pics! The food looks oh so delicious!
Hey! while everyone is here we need to get some wraps like these from Bobo's Cafe (or is it Bobo Cafe?). I have had them once and they were very tasty. But Nan is against them as she says they are somewhat to embryo like. You know, so transluscent. Anyway, it is a little nerve racking ordering there. A bit like the soup nazi. Nan and I were a little scared!
P.S. That is what I wanted my hair to look like. Is that SO HARD?? (For those who haven't heard I had a very awful hair cut yesterday. It is a disaster and will most likely get it all cut off next week. If I get brave I will post the awful pictures, but probably not...)
Steph, you HAVE to post the aweful pictures! I really want to see what it looks like! Just post them long enough for all of us to see, then take them off. We need to see the before and afters!
I hope you're feeling better today. Maybe you like hats?
p.s. what are the embryonic wrappers made out of? is it rice paper stuff or what? how do you cook them?
I agree- we need to see the photos, Stephanie!
I HATE bad hair cuts!! But, yes, we do need to see this bad hair cut, Steph.
The wraps are rice paper that come in packages and are very hard. You have to soften them in warm water for like 30 seconds. But I have to admit, it is sort of weird to eat. Now that you said that embryo thing, I'm sure I won't be able to think of anything else while I eat them. YUCK!
kathy, i still want to see the recipe. did you get it online?
Tina, here is that recipe for the Summer Rolls. (I couldn't find it on the web) They were okay but I don't think that I would make them again. Maybe a different filling. Actually after I made this recipe I thought what am I going to do with the left over rice paper wraps and the bean thread. So I looked at RecipeZarr.com (sp?) and found a couple of interesting recipes that I might end up doing.
I couldn't find fried tofu so I fried my own. Anyway, here it is if you wanted to look at it.
Kathy
Summer Rolls
Filling:
2 oz bean threads
¼ c. veggie oil
6 shallots, thinly sliced into rings
2 packages (11 oz each) fried tofu cut into 2 inch long ¼ inch thick sticks
¼ c. soy sauce
1 oz jicama, peeled and cut into matchsticks
12 oz large carrots, peeled and cut into matchsticks
Salt and pepper
For the assembly:
16 round (8 in) rice paper wrappers
2 small heads butter lettuce
2/3 c. tightly packed Thai basil leaves
2/3 c. tightly packed cilantro leaves
Peanut Dipping Sauce
1. Making the filling: Soak bean threads in hot water for 20 minutes. Drain, and rinse in cold water. Cut into 2 in lengths.
2. Heat 2 Tbs oil in a large skillet over medium heat. Add shallots; cook, stirring occasionally, until golden brown, about 5 minutes. Using a slotted spoon, transfer to a small bowl; set aside.
3. Add tofu to skillet; cook, stirring, 3 minutes. Add 1 Tbs soy sauce’ cook 1 minute more. Transfer to a large bowl.
4. Add remaining 2 Tbs oil to skillet’ heat until hot but not smoking. Add jicama and carrots’ cook, stirring occasionally, 3 minutes. Add bean threads and remaining 3 Tbs soy sauce’ cook, stirring occasionally, 2 minutes. Season with salt and pepper. Transfer to bowl with tofu; stir to combine.
5. To assemble each roll, soak a wrapper in a bowl of warm water until softened, about 30 seconds. Transfer to a work surface. Lay 1 or 2 lettuce leaves lengthwise at 1 end of wrapper. Spread ½ c. tofu mixture over lettuce; sprinkle with shallots. Top with basil and cilantro. Fold ends in and roll tightly to enclose filling. Cover with a damp cloth until ready to serve. Halve rolls. Serve with dipping sauce.
Peanut Dipping Sauce
½ c. smooth, natural peanut butter
½ c. sugarcane syrup (if can’t find this use 1 tsp brown sugar mixed with ½ c. warm water)
2 Tbs soy sauce, plus more if needed
½ tsp chile paste
Put peanut butter, sugarcane syrup, soy sauce and chile paste into a small pot. Cook, whisking, over medium-low heat until smooth, 1 to 2 minutes. If sauce is too thick whisk in more soy sauce, 1 tsp at a time. Transfer to a small bowl; refrigerate until cold. Serve swirled with more chile paste.
Here is my recipe for eggrolls
1. call chinese restaurant
2. order delivery
3. eat and enjoy!
4. put the extra mustard and duck sauce in the junk drawer
You are hallarious, Emily!
Post a Comment