May the people for only one day gorge themselves on ridiculous amounts of food. Oh wait… We do that everyday in America. Anyways to get in the right mood here’s a delicious cooked turkey, cooked entirely with flashlights.
Kitchen Experiments
SLAM Celebration!
Wow, I received some great news, my official invitation to my college’s literary magazine’s kickoff (SLAM)! Yays! I was so excited that I had some Avery Lane Cabernet Sauvignon with my toasted sandwich! I was so excited that I had some Stoli Shots! Then I had some more Stoli Shots! How many Stoli Shots can you get down? I had a total of 8 plus the vino! Oh mys!!!!
Have fun meh hearties!!!
>First post of the new year
I’ve been meaning to get around to this, but you know… Not much to write about. Things are going alright with me, etc.
New years eve was great, I didn’t have to work at all. And even better I didn’t have to be in until 4:00 the next day! There was much booze and snackage to go around. My new years resolution is the same one I do every year, don’t make one.
I decided to pull out the ol bamboo steamer tonight for an experiment. Grape leaves with a spicy rice stuffing. That should go nicely with my tension tamer tea. I like drinking that when I’m not feeling right.
We had a little surprise this evening. The hot water valve for the washer decided to spurt out. Luckily it was caught before a flood could happen. It was just a largeish puddle by the time I got down there to take the stuff out.
>Chinese Noodle Soup
Chinese Noodle Soup
Ingredients:
4 dried Chinese Mushrooms
1/2 cup of cooked chicken
1/2 cup of chopped roast pork (you can make your own or buy some in your local deli section)
1/2 cup of chopped smithfield ham or prochuctto (however the hell it’s spelled)
1/4 cup of thinly sliced bamboo shoots
1/2 cup of fresh cilantro
1/2 cup of fresh torn spinach (optional)
1/2 pound of Chinese egg noodles.
1 tsp of salt
4 cups of chicken stock
PREPARE AHEAD: In a small bowl, pour hot water over the dried mushrooms and let them sit for 30 minutes. Discard the water and rinse them until clean. Chop the mushrooms and discard the dry stems.
Have your mushrooms, stock, noodles, bamboo shoots, cilantro, salt, chicken spinach and pork all within easy reach.
To cook: In a 3 or 4 quart hot pot, bring 2 quarts of water to a boil. Add the noodles (make sure when you break the noodles that they are match stick sized). Cook for 2 minutes then pour into a colander. Rinse the noodles under cold water to stop the cooking process. In the same pot, bring the stock to a boil over high heat. Add the mushrooms, chicken, cilantro, spinach, bamboo shoots, noodles and salt. Reduce the heat to low Simmer uncovered for about 2 minutes. To serve: Lift up noodles and vegetables with a large spoon with holes in it, place in a soup bowl. Then sprinkle the ham and roast pork over the noodles. Pour stock over the noodles. Serve at once. Feeds 4 to 6. 1 if you’re a fat ass.