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Bento Boxes with a Twist!

October 16, 2009

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And here I thought lunch was loosing its luxe!

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...My sink...My sink....My Sink!

MY SINK! So Recently I wrote a formal complaint to the front office that my sink needs to be fixed. Maintenance chose to answer last week. Maintenance has yet to finish. In the meantime I've been forced to eat take-out....EVERY DAY! Where I love my fav resturants, I cannot afford to live this liberally on a regular. Hence why there have been no new updates from my kitchen. I hopefully will get a response by next week and will have several new dishes to try and show you. But until then I want to share a blog with you of a lady much like myself. She has many interests and just happens to love the theropy that cooking and baking brings. Her name is CoCo . Honey Basted Jerk Chicken Sweet Potato Everything Bread These are just two of the recipies that caught my eye. Please enjoy her blog while I deal with my kitchen crisis.

Another step back in time (Jell-o pt. 2)

When was the last time you had jell-o? Really? How about jell-o jigglers? Or the Jelly candies in the mini containers that you see in the Asian store? How about jell-o from a brass mold? For me, it was about 4 months ago at a local Vietnamese resturant, the jell-o (layered in green, and diamond shaped with a sword style toothpick) was "dessert" after a long meal with friends. The green was from Pandan Leaves which are used a lot in South Asian cuisine, mostly for the vibrant green color and for its unique flavor. The layers, like stripes were jell-o and coconut jell-o. All green. Now because I'm not afraid of food, I tried the very vibrant dessert hoping first that I wouldn't be put off by the coconut, and second that I would miraculously fall in love with the pandan flavor. Neither happened. For the record, pandan doesn't have that much of a flavor. I think of it like green tea. Yes green tea has a flavor, but when you add orange zest to the tea leave and brew a ...

Watercress

Watercress Originated in Europe and Asia, said to be eaten by the Greeks and the Romans it has since been exiled to Asian cuisine, mixed in with pepper beef and garlic chicken. In the recent years of Epicurean exploration Watercress has resurfaced on menus all over, bringing with it the "Slow Food" revolution and "Good Eats". No longer a strictly Asian food, watercress is what I call the answer to nasty spinach. High in vitamin A and C it contains the same nutrients as mustard greens while maintaining a spicy flavor unlike any other. Another Asian -identified veggies with unique flavor is Bok Choy . Seen widely in the Chinese foods you get in the carton, but go very well with anything sweet, spicy, salty, pungent and delicious. Some foods inspire people and watercress is one of those greens that provides a creative platform unlimited by cooking, raw dieting or special diets. Take Watercress.com . An entire website dedicated to the uneducation of the vege...

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Bento Boxes with a Twist!

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