baby’s first aquarium!
little miss lan has recently shown immense interest in the fishes at Petco, so we decided to take her to the really big one up in the city!
my parents didn’t take us to a lot of amusements parks (expect for disneyland, because disneyland!) but they took us a lot of museums and zoos. the California Academy of Sciences in Golden Gate Park was one of my favorite places to go to growing up! i still, very clearly, remember the layout of the old place and my favorite exhibits!
i hadn’t been since they closed down for renovations in 2004… well, baby and a husband who’s new to town is reason enough to finally pay a visit. also, how cool is it that i get to share MY favorite place as a child with my daughter?
i was a little sad that it wasn’t the same old Academy as I remembered (am I the only one who misses the big African scenery display or the diatryma dioramas!?), but the new facility is GORGEOUS and much more engaging. i mean, the greenhouse is just nuts!!! plus, the living roof? my goodness… it looks like it came straight out of Nausicaa!
we will be frequenting the Academy in years to come… in hopes that she will grow up to love animals just as much as her parents!
P.S. according to baby: goldfishes at petco? totally fine. 30+ years old giant seabass? TERRIFYING.
at work we’ve been brain storming recipes to feature for the month of March.
the team had been thinking of doing recipes like soda bread and matcha cupcakes
and discussing stuff like “how can we make soda bread sexier?”
at CH1, I’ve learned that the holy trinity of St. Patrick’s Day is a pint of Guiness, a shot of Jameson, and corned beef.
Obviously it’s too late to start brewing a beer,
and I am not even going to think about making moonshine,
so I decided to try making corned beef.
soooo… I ordered some sodium nitrate and pulled some pickling spice samples from work.
PLUS i made Guinness mustard.
Corned beef is surprisingly easy, so expect a recipe on the website soon.
but till then, here, make Guinness mustard with this awesome recipe from Saveur.
i woke up at 2:30AM thinking
MUST MAKE TART NOW.
couldn’t rationally nope out of this urge.
3:00 AM, rolled out my chocolate tart sucree and poached my pears with grand marnier and a cinnamon stick.
3:30 AM, panicked because something’s DEFINITELY wrong with the tart sucree.
4:00 AM, in an attempt to save the crust, pulsed and made cookie crust with tart sucree.
4:15 AM, convection burns half of the crust, sets off fire alarm, UNHAPPY BABY (and parrots)
4:30 AM, ate wine poached pears with chocolate sauce for breakfast.
1. don’t do complicated recipes in the middle of the night
2. do not trust recipes that are not from the CIA text book.
3. i hate my convection oven.
4. this chai chocolate makes great ganache.
now i am going to slap some makeup on my face and go to work.
a simple peanut butter cup.
my baby sister wanted to make something for her boyfriend this year so we decided to do something easy.
it sure was a lot less nerve wracking then burning hazelnuts or making banana ganache!
recipe from CHOW.
whenever my dad is away for a business trip my mom will ALWAYS make two dishes:
albacore tataki and this, tai no kobujime.
my dad doesn’t like to eat fish much, so my mom would binge out while he was away.
when i was younger, he used to go overseas for business a lot, sometimes as long as 3 or 4 weeks…
by the end of it all i wanted was some fried chicken or a juicy steak!
this is super easy to make.
i mean, it’s not even a recipe. just a few steps and some time! [click to continue…]
step 1: sow arugula seeds
step 2: marvel at your hip sustainable-ness as your arugula starts to grow
step 3: wait 2 months
step 4: panic as your backyard slowly becomes ENGULFED in arugula
(as it chokes out your spinach, carrots, and green onions)
step 5: make pesto with it to control the population
step 6: repeat for a few weeks until the arugula is gone
step 7: repeat process with different vegetable.
need a team building exercise? build a buche du noel.
need to brush up on your project management skills? build a buche du noel.
think gingerbread houses are lame? build a buche du noel.
a buche du noel, like all pastry, is made with a combination of simple components.
the difference between a good buche and a GREAT buche is proper time management. each component must be perfectly executed, and must be served before it expires its optimum tastiness.
that said, our cake was just a good buche du noel…
but my sisters and i had a great time making it, from the frosting to the meringue mushrooms.
and Shiro Dog concurs.