This time I thought I would try lamb. As we know, lamb is not fast cooking and if not done right, well its just not done right. So I embarked on finding lamb. No stop & shop for this or little market. I went to the source–Costco. I found lamb pieces (w/bone, cut like oxtail) about 10 per pack. I immediately searched for a recipe for lamb chops and then I remembered Lamb Tagine and it was on. This is the recipe I found and as usual I edit a little to work with what I know and have.
4 lamb chops
1 tsp cinnamon, 1/2 tsp cumin, 1/2 tsp of ground ginger (I uses fresh)
1 tbsp olive oil, 1 small onion sliced (about 1 cup), 2 tsp minced garlic
1/2 cup dry wine (I had vodka so I used that), 3/4 cup chickpeas, 1/2 cup dried apricots (I used raisins and then on the second round a mix of raisins and dates)
I added two small shakes of turmeric
At the end I added some rice flour to some of the sauce and made a roux to add to the pot for some thickening. The sauce had an oily slick so I diminished it with the roux
So the end product was good. I made it twice and I am thoroughly enjoying eating my lamb tangine with some rice.
My process–I added all the seasonings and the vodka to the meat with about a tsp of olive oil and let it sit. The following day I sauteed the meat in the pot and then cooked it for about 20 minutes. (oh I should warn that I did not follow the process that came with the recipe)
After the first pressure cook I added the chickpeas and the raisins and let it go for another 6-8 minutes. Presto-dinner made. My rice cooker was going at the same time.
Lamb and me happy together. I thank thee Costco.
With yoga pants, paint stained, I decided to Self Censor.
Immediately upon entering you notice a dimly lit separate dinning space under recessed lighting in a gray and white space. As we went through the galley area I peeked into the dining room and felt that I may not be up the the part in my yoga pants. The manager (jeans and white shirt) looked at us and before he even spoke, I mentioned that maybe I was under-dressed. So they offered the back room space and I felt it was only fair out of respect for the establishment as I was a little under dressed. It was fine and actually was a great space to contain my toddler.
So the area we sat in have a long a table which probably operated as a party space as it has room for 20 and it has space to lay stuff down by way of a ledge. Also you never really have to interact with the front guest unless, like we found out, they leave through the back where their cars are parked.
Okay so on to the food. Great dinner for what we ordered, which was not super fancy. We had stuffed dates (walnuts and blue cheese); King Kabob for two: beef fillet kabob, chicken kabob, koobideh kabob, saffron basmati rice, and roasted tomato: and chicken salad. It was good as we all cleaned the plates. We also has dessert-why not, my mom was with us and she is an ice cream child and we wanted to try something new. We tried Halva & Ice Cream- Combination of pistachio halva & one scoops of saffron ice cream.
Halva was interesting. Here are the thoughts going through my head while tasting:chocolatey sweetness, piercing but definitely like a sandy powder and dry pistachios accents.
I was pleased with the food and would like to go back and try something different. The people are nice and accommodating and they always kept checking in on us. They also did not turn up their noses when I asked for sweet wine with my dinner. Sometimes you just want what you want.
Location-not much parking in front and as it is on a small strip at the beginning of town. On the side street and in the back is additional parking. I believe they owned two shop spaces so the second one was Shiraz Gourmet market. That will be for next time.
In my quest to be better and to speak up I embarked on being someone else for a little while. So my family and I made a plan to walk on a known trail as a way to pass time with each other and to see all the interesting things you see when you are just wondering.
Being a frozen yogurt person, I stumbled upon a place close to the start of the trail. I had already planned to get yogurt earlier on but this was a calling. On the way in we saw an advertisement for bubble tea. We have tasted bubble tea in a few places but never in a yogurt and crepe shop. yogurt shop
So I tried taro, cookies and cream, and European tart frozen yogurt. My husband opted for the taro bubble tea. Well we watched the girl make and an realized that it was a powder and she made it with milk plus crushed ice. When we got outside and my husband was drinking it he made the comment that it was severely watered down and he could barely taste the taro. Well, my taro yogurt it was strong and familiar. So I kept telling my husband that if it is bad he should say something. He kept saying no it was okay but I could see him sulking with his lightly flavored ice milk. So I made up my mind to let them know and also to satisfy my husband with the taro yogurt.
I went in to the place got the replacement yogurt and then barked into my complaint. I asked them if it was supposed to be strong and the guy muttered something about it being kind of strong. I told him that my husband was disappointed and that I am getting the taro fro yo to replace the drink and to get a proper taro flavor. Well the girl looked at me with some weird disbelief and the guy apologized and he said the taro fro yo was on the house. I told him that I was in the food business and was a little bit of a critic. (unnecessary but it made me feel like king of the hill.) So I went outside and presented the taro fro yo to my husband.
So now we were out to just walk around the town, so much for the trail. We walked to the main area and saw bubble tea again and this time it was in a Chinese restaurant. So we indulged and we were satisfied. It was the almost real deal. 12 dollars plus my spending.
if you are going to do it, go full tilt (no half a… here)
SO I HAVE BEEN ON THE BROWNIE TRAIN LATELY. A FRIEND ASKED ME TO MAKE CHOCOLATE PUMPKIN BROWNIES. IT WAS MY FIRST TIME TO MAKE AND I WAS NOT EVEN SURE OF THE TEXTURE NOR THE TASTE REALLY. THERE WAS NO BUTTER, EGGS OR FLOUR. IT WAS JUST THREE INGREDIENTS -PUMPKIN, COCOA POWDER AND PEANUT BUTTER. THREE DAYS LATER I WAS ACTUALLY IN THE MOOD FOR BROWNIES SO I USED SOME SWEET RICE FLOUR AFTER FINDING ANOTHER RECIPE. I ADDED ALL THE “MEAT” BACK OF COURSE.
I HAVE ACTUALLY BEEN BAKING BROWNIES ALMOST EVERY TWO WEEKS AS A PART OF MY INTERNSHIP/JOB. RECENTLY I HAD TO MAKE A SPICY ONE AT THE BEHEST OF THE OWNER. SHE ADDED HABANERO AND CHIPOTLE TO THE MIX. I FELT IT JUST TASTED LIKE I ADDED POWDER TO A MIX. IT HAD NO BITE OR AFTER TASTE. I REALIZED THAT MY BOSS HAD NOT DONE THIS BEFORE. I WAS JUST ONLINE AND I SAW A SUGGESTION FOR ADDING IT TO THE BUTTER MIXTURE. WHEN MELTING THE BUTTER, PUT YOUR HOT RIGHT IN THERE–POWDER OR ADD WHOLE PEPPER INTO POT AND MELT BUTTER, THEN REMOVE PEPPER AFTER BUTTER IS FLAVORED. I THINK I HAVE TO TRY THAT FIRST AND SEE.
SO SPICY BROWNIES MAY BE AROUND THE CORNER. I PERSONALLY BEEN USING A RECIPE FROM ALLRECIPES-CALLED THE EASY BROWNIE RECIPE.
IF YOU HAVE A SUGGESTION, THEN LET ME KNOW. WHEN I GO THROUGH MY TRIAL I WILL BLOG ABOUT IT.
HOT IS BACK!!!
sample recipes 1
Sweet Heat Mexican Hot Chocolate Brownies
In Nordic countries, it is called Ollebrod.
Grub Street Article
So I was a little curious who else had bread pudding tendencies. This is what I found.
Thank you wikipedia:
including Argentina, Brazil, Colombia, Belgium, Canada, Cuba, France, Germany, Ireland, Malta, Mexico, the Netherlands, Slovakia, the Philippines, Puerto Rico, India (Double ka Meetha), the United Kingdom, and the United States. In other languages, its name is a translation of “bread pudding” or even just “pudding”, for example “pudín” or “budín” in Spanish; also in Spanish another name is “migas” (crumbs). In the Philippines, banana bread pudding is popular. In Mexico, there is a similar dish eaten during Lent called capirotada.
Bread pudding like banana bread it a way to recycle your food and give it a second life. Now when you cross bananas with bread pudding you get something wild. Now lets not forget the chocolate. (oh now I think I have to go bake something–banana bread with chocolate chips and nuts–not bread pudding but don’t worry, that is coming soon.)
Food is never dead until it is rotting.