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It has been over a month since the two apple trees were planted in the backyard. They are in the process of blooming.
I can hardly wait for them to produce crispy and juicy apples. I rarely buy apples at groceries because they always taste old. Recently, I decided to buy some fancy apples at the farmer's market and they were delicious. I almost had an orgasm.
I stopped buying veggies from groceries because prices are going up and their quality/taste is goddamn awful. I definitely don't enjoy thinking their green bell peppers are fresh then after purchase chop it in half and discover they are full of molds. ;P
I've started buying locally grown veggies/fruits since a month and I love how I am able to buy five tomatoes for two dollars.
Two weeks ago, I made jalapeno-cheese sandwich and yes, all veggies are 100% fresh! The bread is also bought from farmer's market.
All you need is:
Jalapeno-cheese bread loaf (Muffin Top Bakery in Riverside, CA)
Brianna's True Blue Cheese Dressing
Tomato
Few Leaves of Romaine Lettuce
Avocado
Small Red Onion
Portabello Mushroom
Swiss Cheese
Balsamic Vinegar
Honey
Sautee red onion first until it becomes soft then add diced mushrooms, cook for two minutes. Drizzle with balsamic vinegar and honey and keep cooking until mushrooms absorb vinegar and honey.
And build your sandwich with everything else. :)
Lastly, the lovely easy Vietnamese pho:
I called it easy because you don't have to wait half day or even 24 hours for broth to be simmered. I grew up with a lot of Vietnamese influence. My Aunt Mai is from Vietnam and married to my dad's brother. She was the only babysitter I ever had in my life - She taught me few Eastern things - Religion, culture, language and especially food. I haven't seen her for over twelve years due family rival issues.
I remember her simmering broth for almost 24 hours. I was eight years old and of course I was awfully restless and anxious to eat her pho.
What would you do if you decide you want some pho but you don't have time to roast veggies and you couldn't wait for your broth to be finished in next day, I mean you want it in 20 minutes!
Easy and quick: (Two servings)
Broth:
Two canned beef broth plus two cups of water (vegetable broth is definitely okay to use: I did few times and it's still tasty.)
Chopped ginger (one inch, diced 'em in six pieces)
Garlic, crushed
Two star anise
Four cloves
White onion, diced
Asian rice noodles
Flank steak, thinly sliced (Only for beef broth)
Garnish:
Cilantro, chopped
Green onions, chopped
Basil leaves
Limes, wedged
Jalapenos, diced
Bean sprouts
Put everything in pot for broth ingredient except onion. Cook it in medium high until you are able to smell licorice-like scent then remove star anise, cloves, garlic and ginger. Add onions, simmer until soft.
In a different pot, boil water and add rice noodles until soft and drain. (Never try to cook dried noodles in broth because you definitely don't want rice starch in your broth.)
Put rice noodles in your bowl, add sliced raw flank steak then ladle some hot broth in it. Add all kind of garnishes in your bowl. Enjoy it! :D
I can hardly wait for them to produce crispy and juicy apples. I rarely buy apples at groceries because they always taste old. Recently, I decided to buy some fancy apples at the farmer's market and they were delicious. I almost had an orgasm.
I stopped buying veggies from groceries because prices are going up and their quality/taste is goddamn awful. I definitely don't enjoy thinking their green bell peppers are fresh then after purchase chop it in half and discover they are full of molds. ;P
I've started buying locally grown veggies/fruits since a month and I love how I am able to buy five tomatoes for two dollars.
Two weeks ago, I made jalapeno-cheese sandwich and yes, all veggies are 100% fresh! The bread is also bought from farmer's market.
All you need is:
Jalapeno-cheese bread loaf (Muffin Top Bakery in Riverside, CA)
Brianna's True Blue Cheese Dressing
Tomato
Few Leaves of Romaine Lettuce
Avocado
Small Red Onion
Portabello Mushroom
Swiss Cheese
Balsamic Vinegar
Honey
Sautee red onion first until it becomes soft then add diced mushrooms, cook for two minutes. Drizzle with balsamic vinegar and honey and keep cooking until mushrooms absorb vinegar and honey.
And build your sandwich with everything else. :)
Lastly, the lovely easy Vietnamese pho:
I called it easy because you don't have to wait half day or even 24 hours for broth to be simmered. I grew up with a lot of Vietnamese influence. My Aunt Mai is from Vietnam and married to my dad's brother. She was the only babysitter I ever had in my life - She taught me few Eastern things - Religion, culture, language and especially food. I haven't seen her for over twelve years due family rival issues.
I remember her simmering broth for almost 24 hours. I was eight years old and of course I was awfully restless and anxious to eat her pho.
What would you do if you decide you want some pho but you don't have time to roast veggies and you couldn't wait for your broth to be finished in next day, I mean you want it in 20 minutes!
Easy and quick: (Two servings)
Broth:
Two canned beef broth plus two cups of water (vegetable broth is definitely okay to use: I did few times and it's still tasty.)
Chopped ginger (one inch, diced 'em in six pieces)
Garlic, crushed
Two star anise
Four cloves
White onion, diced
Asian rice noodles
Flank steak, thinly sliced (Only for beef broth)
Garnish:
Cilantro, chopped
Green onions, chopped
Basil leaves
Limes, wedged
Jalapenos, diced
Bean sprouts
Put everything in pot for broth ingredient except onion. Cook it in medium high until you are able to smell licorice-like scent then remove star anise, cloves, garlic and ginger. Add onions, simmer until soft.
In a different pot, boil water and add rice noodles until soft and drain. (Never try to cook dried noodles in broth because you definitely don't want rice starch in your broth.)
Put rice noodles in your bowl, add sliced raw flank steak then ladle some hot broth in it. Add all kind of garnishes in your bowl. Enjoy it! :D