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jsmnutami · 4 years

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Kyoto: day 02

Fri, Feb 28th 2020

We started today at 8 am, after having an Indonesian fusion breakfast at our apartment (we brought abon + teri from home, and some rice of course) we were ready to start our day. It was a sunny day but still, the temperature was around 7-8 degree celcius. No rain predicted which always a blessed.

Our first destination was Kiyomizu-dera temple. It located at kiyomizu area, Higashiyama district eastern of Kyoto. Kiyomizu-dera is a buddhist temple founded in year 778. It takes its name from the waterfall within the complex, which runs off the nearby hills. Kiyomizu means clear water, or pure water. In 1994, the temple was added to the list of UNESCO world heritage sites.

We have to walked 1,5 km from our apartment which was not that bad. One thing to be noticed was the uphill road along the way. We chose the uncommon way to got there (again, thanks to google map), less crowds but still feel a bit touristry thanks to many store lined up from small cafe to souvenir shop.

Once we arrived, we welcomed by a small temple-like gate with a few steps along the way. There were not many people that day thank god, I heard in its peak season, there would be massive lines of people and its not that enjoyable to visit.

After passing the gate, we found ourself at the top of the hills, at this point you could see the city of Kyoto from its modern building to mountains surrounding it. By the way, I think Kyoto is pretty much like Bandung (minus the traffic) because this city is located in a highland and surrounded my mountains, not a modern as Tokyo but still a city not suburban.

Before entering the main temple, we required to bought an admission ticket 400 yen (Rp.55.000) per person. The main temple was located 18 m above the ground, this temple is famous for its large wooden terrace surrounded my cherry blossom and maple tree. Unfortunately, we went there on winter so all of the trees has no leaves left. The best season to visit here (and visit Japan in general) is autumn or spring, you’ll feel mesmerized by its beautiful pinkish cherry blossom blooming or orange-red maple leaves there.

After we satisfied with the temple, we were heading downhill thru the exit gate. Besides the main temple, Kiyomizu-dera has a couple of other small temple as well. We payed a visit to one of the small pagoda called Koyasu Pagoda which reminded me so much of the pagoda in Kemaro Island, Palembang lol. Just before the exit gate, we made a brief stop at Ottawa Waterfall. Legend has it, each stream's water is said to have a different benefit, namely to cause longevity, success at school and a fortunate love life. However, drinking from all three streams is considered greedy.

Done with Kiyomizu-dera, we proceed to our next destination; Ninenzaka and Sannenzaka slopes.

First we headed to Sannenaka, a street full of souvenir shops, cafe, and street foods. Here in Kyoto, one of the well-known souvenir was a traditional japanese fan which ranged from 1000 yen (Rp.125.000) up until 15.000 yen (Rp.2.000.000). I also happened to bought a snack, a cream puff with matcha custard inside, yum!

One thing I like about these slopes was how they were reminding me of old and authentic japan. I like the classic and traditional vibes they provided. A lined of machiya-like (old traditional japanese wooden house) shops and traditional rickshaws somehow soothed me. These were definitely a must visit place while you’re in Kyoto.

In Sannenzaka, we stopped at one famous dessert cafe I’ve been dying to visit; Maccha House!

This cafe sells variety of matcha dessert (since Kyoto famous for its uji matcha) but famous for its matcha tiramisu. I tried one for 590 yen (Rp.80.000) and it was worth every penny I’ve spent! The cream, topped with matcha powder, was smooth, not too sweet which I like and it has a strong matcha flavor. If you’re happened to be here, I really recommend you to try this! Again, thank me later.

After Sannenzaka, we were entering Ninenzaka street. Here’s place of the famous and one of the kind Machiya-like starbucks. Too bad we were already full from tiramisu before, we bought nothing from this starbucks, maybe next time.

From Ninenzaka, we continued our journey that day to Gion District. Gion is Kyoto’s geisha district, with hostesses in colorful kimonos often sighted on the wooden Tatsumi Bridge, or amid upscale Japanese restaurants and boutiques on Hanamikoji Street.

From Hanamikoji street (famous for its geisha diner) to Gion Shirakawa (a river banks street full of traditional japanese restaurant). I personaly love the vibes at Gion Shirakawa, it was so peaceful with its large pavements and again, a lined up of machiya restaurant with cherry blossom tree along the way (no, not blooming yet).

It’s lunch time! We were craving for some hot dish, and we picked halal ramen Naritaya which located 500 m from Gion Shirakawa. Finding a halal ramen in Japan could be a little challenge since ramen traditionally made with pork broth or topped with chasu but thankfully this one is the halal one :)

Their food ranged from 800-1400 yen (110.000 to 190.000). I picked spicy miso ramen; which in my opinion it tasted almost similar with ramen I had in Indonesia but better. As a sucker for japanese food, I think this place is quite good for a nice bowl of halal ramen. In my experience, the halal food in japan always more expensive than the regular one, i dont know why tho.....

Gion district, done! Next: Fushimi Inari-taisha Shrine

Fushimi Inari-taisha Shrine is one of the well known icon of Kyoto. The highlight of the shrine is the rows of torii gates, known as Senbon Torii (the orange gates we all know, even we had one of its replica here in Bandung). Located at the foot of Mount Inari all the way to the top. It’s pretty easy to get there, once you arrived at JR Inari station, the Shrine located right in front of the station. This is one of the place that didn’t have an admission fee or free entrance!

a little detour, as you might already knew, train is the main transportation here in Japan. With its extensive and somewhat confusing line, it covers almost every inch of the country. In Tokyo, they have more complicated lines yet I feel like its less likely to get lost there than in Kyoto. Kyoto has so many lines managed by various company; not just metro and JR like in Tokyo. Sometimes, they’re using the same line for a different train. My little tips here is to always read the sign on every train you’ll take, make sure those train will make a stop at your destined station. And if the seats in the train are nice, it probably a long-ride train, not a local train so always do the check and be cautious.

Okay, back to the main road.

In Fushimi inari-taisha Shrine, first, we saw the main shrine, then we have to hiked all the way to the top of the mountain with the torii gate along our way. We didn’t make it to the top, I heard it takes 2 hours to get to the end of the gate. Lucky for us, there were not many tourist that day so we could enjoyed our hiked there. The gate actually are a charity given by a person to the shrine. The bigger the money, the bigger the gate you’ll get.

Along the way to the station, there was so many food stalls selling japanese street food. From dango, daifuku, yakitori, and other Kyoto specialty. I myself bought Strawberry daifuku (mochi) for 250 yen (Rp.33.000). Yum! Japanese food is the best, even the street food. So, make sure to take a stop and buy one to yourself whenever you’re in Japan.

The sun has set and we were back to the apartment. Took a little bit rest and decided to strolled around Gion for a quick dinner. It only took us 20 min from our apartment to Gion by foot. One thing I noticed again during our walks is that how quiet and peaceful Kyoto is compare to Tokyo. We took a shortcut thru residential area and its the most peaceful among all. Even the famous Hanamikoji street (Geisha’s area) is far from crowded.

We were having dinner at Mcdonald’s Gion, near Kamo River at Kyoto-Karawamachi area. This is something that worth the try if you’re planning to visit japan. Go to the nearest Mcdonald’s and order their ebi filet burger. The crunchy tempura-like exterior with a mashed AND real shrimp inside....again, thank me later.

It’s a wrap for our 2nd day, 5 days to gooo!

#travel #traveling #kyoto #japan #gion #kiyomizudera #fushimiinari

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nancypullen · 5 years

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You Are What You Eat

Every Saturday I plan meals for the coming week. I survey what’s in the cupboards and frig and decide what needs to be used up and what I can do with it. Then I make a list of items needed to turn those ideas into meals. Next on the list comes lunch items for days without leftovers, breakfast staples that disappear every week (eggs and turkey bacon), and finally any cleansers or household items that are depleted. I Know I’m not the only one who goes through this weekly ritual, and I’m also not the only one who gets really tired of it. Americans are planners and hoarders, and that has served us well in times of want - but just once wouldn’t you like to be the French woman who strolls the fresh markets every day, deciding what sounds good for dinner? Imagine a beautiful filet of something, a loaf of freshly baked bread, vegetables just pulled from the soil, and a fragrant bouquet of flowers in hand as you walk beside the Seine. My reality is pushing a metal cart through a crowded Kroger with a list in one hand and coupons in the other. Even worse, I find myself taking the easy way out more and more - and getting into a serious food rut. Even yummy recipes like these eggplant cutlets (to die for! ) http://jessicaseinfeld.com/recipes/eggplant-cutlets-with-tomato-and-mozzarellar get old if you make them too often. Also, we eat a lot of salads. Taco salads, salads with grilled chicken, chopped salads, spinach salads,etc - we eat ‘em. But when it is bone chillingly cold, no one craves a salad. Well, I don’t , I want something warm and comforting. Unfortunately, most comfort foods are not particularly healthy. I’ve made veggie frittatas, weight watchers soups, and roasted more chickens than I can count. I’m bored. And when I’m bored I start craving a big, juicy hamburger and some french fries that clog my arteries. Not good. We rarely eat red meat, though I did put it in this week’s rotation. Maybe my body is just trying to tell me something - that every now and then we need to be a caveman and eat the red stuff. We have cut way back on pasta (never my favorite), potatoes (probably my first love), rice (I can take it or leave it, but do like brown basmati), and bread. Bread is a weird one for me - it’s certainly not the first thing I reach for or crave. It’s really a utilitarian food around here, something that holds a sandwich together. I hardly ever make rolls or muffins. Can’t remember the last time I made a batch of biscuits, much to Mickey’s dismay. I do like a hearty, grainy, brown bread or roll. The loaf of bread that we buy could never be called hearty. It’s Healthy Life whole grain, sliced thin to cut calories - it’s basically a brown square made of wishes. Where’s the yum factor? That’s where I’m at now - is something even worth the calories if you don’t enjoy it? Or do we eat just to add appropriate fuel to our bodies and forget the yum factor? I think food has been a hobby of mine for far too long and my pants size proves it. I need to forget boredom, forget delighting my taste buds, and just focus on nourishing our bodies - even if that means salads in cold weather. Ugh. This rambling post was actually just a bit of a whine about this week’s menu. All my own doing, and all yummy, but maybe not great choices. These are the 7 dinners I planned and purchased for, we’ll eat them in no particular order - Saturday- I made ground turkey burrito bowls. These are delicious and easy. Here’s the recipe I use. https://togetherasfamily.com/turkey-taco-burrito-bowls/ Sunday - I made a sheet pan supper. This is also easy, quick, delicious, and not half bad for you. I cut up a turkey kielbasa, chop up a couple sweet potatoes, an onion, and an apple - toss everything with a little olive oil, sprinkle with salt, pepper, and cinnamon. Bake at 400 until sweet potatoes are fork tender. Monday - I made Boca Burgers and roasted cauliflower. Boca Burgers are my go-to when I have forgotten to thaw something or I’m lazy. Quick to heat from frozen in a skillet, pop ‘em on a whole grain bun with lettuce, onion, and tomato. YUM! The cauliflower is easy peasey - chop into small florets, toss with olive oil, salt and pepper - roast at 375 for about 40 minutes. Sprinkle with grated parmesan and cook another 5 minutes or so. The rest of the week will be any of these - Chili - I use ground turkey and pinto beans in mine. I can serve this with rice, good ol’ saltines or, if I want some wife points, corn muffins. Spaghetti squash and meat sauce - Split and roast the squash, then rake out the “noodles”. Ground turkey in jar sauce this week because I had a coupon, but the best sauce is Ina Garten’s Weeknight Bolognese - easy to make and scrumptious! I actually have some turkey meatballs in the freezer, so they may end up in this meal. Crockpot Mongolian Beef - Ohmygosh, red meat! I’ll use this recipe: https://therecipecritic.com/slow-cooker-mongolian-beef/ and serve it over brown basmati rice. Breakfast for Dinner - one of my favorites! Either a frittata or omelets using up the veggies in the crisper (I have spinach, tomatoes, onion, red pepper...) or Mickey’s favorite, pancakes and bacon.

As you can see, I didn’t stick to my own rules when planning this week. There’s red meat, rice at least twice, sauce from a jar, and the possibility of pancakes. I can do better. I’ll bet I could do better it if I moved to Paris and shopped on Rue Cler. Sure, that’s whats holding me back, location. What are you eating this week? Throw some ideas at me and help me out of this rut. The healthier the better. Maybe not salads.

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thewallofmilessimpson · 3 years

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Terence Kent Terence Kent Jul 8, 2018, 7:57 PM Terence Kent Jul 8, 2018, 7:10 PM Terence Kent This a good song!! Please share!! Let's make this a #1 hit being played all over America leading to midterms! https://www.facebook.com/buddybrowncountry/videos/10156195384282506/ Jul 3, 2018, 5:40 PM Terence Kent Terence sent an attachment. https://www.facebook.com/nycdronefilmfestival/videos/2098190847093361/ Jul 2, 2018, 12:02 PM Terence Kent Jun 29, 2018, 9:57 AM Terence Kent Terence sent a link. https://kiddy.org.uk/why-its-okay-to-cut-toxic-family-members-out-of-your-life/ Jun 29, 2018, 9:54 AM Terence Kent I want be going over there I feel sorry for sheila Jun 27, 2018, 4:10 PM Terence Kent Yep cheap and good May 20, 2018, 7:23 PM Miles Simpson Yum Yum May 20, 2018, 7:21 PM Terence Kent May 20, 2018, 5:30 PM Terence Kent Demon dogs May 12, 2018, 5:46 PM Terence Kent My lil bad boy May 12, 2018, 3:45 PM Terence Kent I will be back in Louisiana in july May 11, 2018, 1:12 PM Terence Kent Gulf shrimp okra chicken DD sausage onion bell pepper and the stock from boiled shrimp and chicken plus homemade roue May 10, 2018, 11:21 PM Miles Simpson I made chicken sausage gumbo today too. Put 6 containers in the freezer. That gumbo Kevin made for me was good. What did u put in yours? May 10, 2018, 6:49 PM Terence Kent Gumbo all ingredients fresh May 10, 2018, 4:51 PM Terence Kent Terence sent an attachment. https://www.facebook.com/InTheKnowInnovationAOL/videos/1870340216591966/ May 8, 2018, 1:22 PM Terence Kent Terence sent an attachment. https://www.facebook.com/basssmasher/videos/10160222459170527/ May 8, 2018, 9:04 AM Terence Kent Bottom line Rita needs to be commited Jan 31, 2018, 2:15 PM Miles Simpson I' call u? Jan 31, 2018, 2:14 PM Miles Simpson can u call me? Jan 31, 2018, 2:14 PM Terence Kent Yes Jan 31, 2018, 2:14 PM Miles Simpson u there? Jan 31, 2018, 2:14 PM Miles Simpson minute Jan 31, 2018, 2:11 PM Miles Simpson one miinute Jan 31, 2018, 2:11 PM Terence Kent I hate Rita all that needs to happen is 3 people get with the corenor and have her committed to the mental hospital Jan 31, 2018, 2:11 PM Terence Kent I'm trying to get a better job times are hard right now Jan 31, 2018, 2:09 PM Terence Kent I make 8.75 an hour and work only 20 he's a week right now Jan 31, 2018, 2:08 PM Terence Kent We tried to send some food via Kimberly's family and gas money but she wouldn't take it because of what Rita was going to do for excepting help Jan 31, 2018, 2:07 PM Terence Kent What's happening now Jan 31, 2018, 2:05 PM Miles Simpson Your Mom needs help. She's having a bad time. Jan 31, 2018, 1:45 PM Terence Kent Well he lived a good life Dec 24, 2017, 4:43 PM Miles Simpson Yup. He probably won't make it. Dec 24, 2017, 4:29 PM Terence Kent You know Randy Keaton is in lakeview in bad shape Dec 23, 2017, 7:50 PM Terence Kent Dec 20, 2017, 6:27 AM Miles Simpson Bye Dec 19, 2017, 11:22 AM Terence Kent Ok talk later Dec 19, 2017, 11:22 AM Miles Simpson hungry! Dec 19, 2017, 11:22 AM Miles Simpson Later Terry I'm going to heat up left overs Dec 19, 2017, 11:22 AM Terence Kent Damn I can't wait to fish it Dec 19, 2017, 11:21 AM Miles Simpson Bruce's friend caught a 6.9lb bass out of the back pond saturday Dec 19, 2017, 11:21 AM Terence Kent I will be coming back to Louisiana soon to do some work on our house in franklinton Dec 19, 2017, 11:19 AM Miles Simpson I liked him He liked us Bush boys Dec 19, 2017, 11:18 AM Terence Kent He was a good coach Dec 19, 2017, 11:17 AM Terence Kent Me too Dec 19, 2017, 11:17 AM Miles Simpson Yes I saw it yesterday Dec 19, 2017, 11:17 AM Terence Kent Salters Dec 19, 2017, 11:16 AM Terence Kent Did you know coach Slater's just passed away Dec 19, 2017, 11:16 AM Terence Kent OK talk to you later Aug 14, 2017, 7:05 PM Miles Simpson Enjoy. Off to play backgammon Aug 14, 2017, 7:05 PM Terence Kent Yes about done Aug 14, 2017, 7:04 PM Miles Simpson hickory sometime but mostly apple Aug 14, 2017, 7:03 PM Miles Simpson I like apple chips too Aug 14, 2017, 7:02 PM Terence Kent Ribs and double D sausage smoked with apple chips Aug 14, 2017, 7:00 PM Miles Simpson Chicken looks delicious what kind of meat is that? My smoker burnt out. I need a new one. Aug 14, 2017, 6:59 PM Terence Kent Aug 14, 2017, 5:54 PM Terence Kent Jul 23, 2017, 6:47 AM Miles Simpson Looks good. To late for my old ass. Jul 21, 2017, 6:27 PM Terence Kent Jul 21, 2017, 2:31 PM Miles Simpson I've seen that before. That would be nice to have. Jun 28, 2017, 1:43 PM Terence Kent Jun 28, 2017, 12:13 PM Miles Simpson Looks tasty Jun 18, 2017, 10:54 AM Terence Kent Smoked chicken Jun 18, 2017, 8:13 AM Terence Kent Jun 18, 2017, 8:13 AM Terence Kent May 19, 2017, 9:44 AM Terence Kent Thought of you when I saw that Feb 26, 2017, 6:51 PM Miles Simpson Yup. Been there several times. Dam assholes Feb 26, 2017, 6:50 PM Terence Kent Feb 26, 2017, 10:24 AM Miles Simpson Happy BD Nephew! Sep 26, 2016, 9:33 AM Terence Kent Ok Mar 31, 2016, 11:38 AM Miles Simpson doctor Mar 31, 2016, 11:37 AM Miles Simpson ok taking Mom to the do, bye Mar 31, 2016, 11:37 AM Terence Kent I caught 2 big gars too Mar 31, 2016, 11:37 AM Terence Kent No the marsh brackish water caught crabs in traps too Mar 31, 2016, 11:37 AM Miles Simpson Kevin's pond? Mar 31, 2016, 11:36 AM Terence Kent Caught all on artificial bait Mar 31, 2016, 11:36 AM Terence Kent Yea I will Mar 31, 2016, 11:35 AM Miles Simpson Bring me some white perch Mar 31, 2016, 11:35 AM Terence Kent Probably close to 300 + fish we caught over 150 white perch Mar 31, 2016, 11:32 AM Terence Kent No joint effort on catching and cleaning them Mar 31, 2016, 11:31 AM Miles Simpson You must have caught over 100 fish! Did u catch them all yourself? Mar 30, 2016, 1:23 PM Terence Kent Yea I'm leaving Saturday I already have 8 quarts of filets goggle eye/ bass/ and crappie Mar 29, 2016, 5:07 PM Miles Simpson Are you in Lake Charles? Mar 29, 2016, 12:53 PM Terence Kent Mar 29, 2016, 12:19 PM Miles Simpson Life in Bush is hot. Dodg'n and weaving kick ass tornados. May 31, 2011, 4:29 PM Terence Kent hey unc., hows the bush life? We getting by here , amber is coming out in the first week of july and we plan to take a trip to the bush location , just letting you know, we are all looking foward to seeing all the family and some crawfish too! May 30, 2011, 11:57 PM Terence Kent he will eat all your fish and try to eat you Apr 24, 2011, 8:48 AM Miles Simpson Hello Nephew. There's a 3' gator in the pond. I'm going to leave him alone and see what happens. Apr 23, 2011, 8:41 PM Terence Kent Hello uncle. Apr 22, 2011, 6:45 PM Generated by Miles Simpson on Friday, September 10, 2021 at 6:49 AM UTC-05:00 Contains data from January 1, 2004 to September 10, 2021

Miles Simpson and Terence Kent

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riskcause9-blog · 5 years

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Salt Baked Fish

This post is sponsored by Morton Salt, but as usual, all opinions are 100% my own. Thank you for supporting We are not Martha!

You might be surprised to learn how easy it is to make salt baked fish… And the results are an incredibly moist and well-seasoned fish with a gorgeous presentation!

When was the last time you entered the kitchen just a little nervous for your next cooking or baking endeavor? That’s exactly how I felt when I decided to tackle salt baked fish. I had heard about salt baking fish and had seen beautiful photos of salt baked fish, but I had never even thought about doing it for myself.

Until Morton Salt released their new Alexa skill, the Salting Sous Chef, and made it seem so ridiculously easy that I decided to just go for it! My mom came along for the adventure since she had never made salt baked fish either and we spent a wonderful day in the kitchen.

I’ve recently become slightly obsessed with salting my food, but I have a lot to learn in terms of when to add salt to various foods, what kind of salt to use for different foods, etc. Morton’s Salting Sous Chef is here to help uncover all of that! You can either tell the app what you want to cook or just ask it for a salting tip. We keep one of our Echoes right in the kitchen (mainly because I like to have dance parties when I’m cooking) and this is an app I can definitely see myself using on the regular so I can always make sure I’m salting my food correctly. Check out my video tutorial at the end of this post to see exactly how the app works!

But first, let’s talk about fish, baby.

WHY SALT BAKE FISH

You may be wondering why the heck anyone would want to take a whole fish, cover it in salt, and bake it, right? Well besides the fact that it looks really pretty (obvi. quite important), the salt coating helps the heat of the oven cook the delicate fish evenly and gently without added cooking oils. The end result is a super moist fish that’s perfectly seasoned. And no, it’s not overly salty because the fish’s skin adds a layer of protection. This technique is seriously awesome.

BUYING WHOLE FISH

If you’re like me, you’re probably used to going to the grocery store and buying your fish already cut into filets. Working with whole fish can be intimidating if it’s your first time, but you can have the fish monger do most of the work, so it’s not as daunting. Obviously, you’ll first have to make sure your local store sells whole fish, but if not, you can likely call ahead and ask the fish monger to save some for you. I recommend asking them to clean and gut the fish for you, so you don’t have to do it yourself and by the time you bring it home, it’s ready for you to get cooking. This was my first time ever preparing whole fish and I couldn’t get over how beautiful it was.

I got a 1-pound branzino and a 1.5-pound red snapper.

SALT BAKED FISH RECIPE

But before I could do anything, I had to ask Morton’s Salting Sous Chef what I was doing and which kind of salt I should be using for my salt baked fish.

Alexa told me to stuff my fish with herbs, but I decided to add some other fun stuff, too. For the red snapper, I used grapefruit, lime, and mint. And for the branzino, I used onion, lemon, and parsley. Because the fish monger prepared the fish, literally all I had to do was stuff it.

Then I got the salt mixture prepped, which just consists of Morton Coarse Kosher Salt and egg whites. How much salt and how many egg whites you need will obviously depend on the size of your fish and for my just under 3 pounds of fish, I found 6 cups of salt (a 3-lb. box) and 6 egg whites worked well. You’ll want to mix the salt and egg whites together until the texture is like wet sand.

And then it’s time to cover your fish in the salt mixture! I made a salt bed for each fish on a baking sheet and then continued using the mixture to coat each of the fish completely.

And bake at 400 degrees for about 30 minutes, until the salt is starting to turn golden.

Let the fish cool slightly, for about 5 minutes… And then for the fun part! Crack that salt coating off. You can use any kind of mallet for this; I used the kind you’d use for crabs at a crab bake.

How you serve the salt baked fish is totally up to you. I just think it looks so beautiful on the pan like this and if you’re having company, you may want to show it off to them like this. In addition to the taste, one of the big benefits to salt baked fish is how stunning it looks when you chip the salt away.

Of course, it’s slightly awkward to serve a whole fish sitting in a bed of salt on a baking pan to your dinner party and after your guests go “oooh,” they may be like, “OK, so what now??” So after showing it off and letting your guests get some pics for Instagram, you may want to remove the skin and filet it for them.

Guess what? Everything I heard about salt baked fish is true! I’m honestly not sure if I’ve ever had such a moist and well-seasoned piece of fish in my life. It was seriously melt-in-your-mouth perfection.

Who knew a 3 lb. box of kosher salt could make for such a delicious meal? And though I started off thinking this was going to be super complicated and time consuming, it ended up being incredibly easy to prep and bake. But ridiculously impressive, right? Serve it with a simple salad and it makes for the perfect light, but deliciously satisfying meal.

Thanks to the Morton Salting Sous Chef for teaching me how easy salt baked fish is! Not only does it help with specific recipes, but it also offers great tips on all things salt, including what to do if you over-salt your food. You can enable the app for your Alexa devices now!

To see how the Morton Salting Sous Chef works, check out my video:

5 from 7 votes

Salt Baked Fish

Prep Time

20 mins

Cook Time

30 mins

Total Time

50 mins

You might be surprised to learn how easy it is to make salt baked fish... And the results are an incredibly moist and well-seasoned fish with a gorgeous presentation!

Course: Entree

Cuisine: American, Eclectic

Keyword: fish, salt

Author: Sues

Ingredients

2-3 lbs. whole fish like red snapper or branzino (either 2 smaller fish or 1 large fish), cleaned and gutted

1/4 grapefruit, sliced into rounds

1/2 lime, sliced into rounds

6-10 mint leaves

1- 3 lb. box Morton Coarse Kosher Salt

6 large egg whites

Instructions

Pre-heat oven to 400 degrees.

Stuff fish with grapefruit slices, lime slices, and mint leaves (see recipe notes for alternative stuffing)

In a large bowl, mix together kosher salt and egg whites until mixture resembles wet sand.

Spread about 1 cup of the mixture on the bottom of a large baking sheet to create a "bed" for the fish. Lay the fish on the bed. Use the rest of the salt mixture to completely coat the fish, gently pressing down.

Bake fish for about 30 minutes (or until fish has an internal temperature of about 135 degrees). Remove from oven and let cool slightly, about 5 minutes.

Use a mallet to gently crack the salt coating away from the fish.

Serve fish as is or remove the skin and fillet before serving.

Recipe Notes

Alternative stuffing: 1/4 of a small onion, sliced; 1/2 lemon cut into rounds; and a small bunch of parsley

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Source: https://wearenotmartha.com/salt-baked-fish/

#read more #see more #check it out #interesting #learn more

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mrsaries · 7 years

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Some food questions: 1. What do you like to do more: cook or bake? 2. What would be the perfect three course dinner for you? 3. Do you have a favorit cook book?

I love love to cook...baking for me us harder bc you normally need to know right ratio of ingredients which means measure..and I eyeball everything. The perfect 3 course meal I'll post a picture of one of my favorite meals our first Valentine's in our apt.i made sure and turf filet mignon with mushroom sauce with smash potatoes and lobster tails with lemon butter and some large shrimp..hime made garlic bread and roasted beet salad with goat cheese..then u made home made tiramisu followed by chocolate dipped strawberries and Cuban coffee with biscotti..and wine of course. ❤ another perfect meal would be beet salad (I love beets), roasted leg of lamb(deliscious) with roasted potatoes and for desert cheesecake with raspberry topping yum 😍Long answer I know but I just really love food.lol. I get a lot of inspiration from tv food network and online recipes but I usually add my own twist add or substitute an ingredient or two...I don't really know if I have a favorite cookbook but the one I most cherish is the original (which is out of print & other versions are available) but it's called Cocina Criolla by Nitza Vilapol basically Cuban cookbook bible lol and there are a few written in recipes by my grandmother who passed before I as birn..so it's like keeping family taditon I guess.😄

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lindaeckhardt · 7 years

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New Post has been published on Everybody Eats News

New Post has been published on https://everybodyeatsnews.com/2017/10/vietnamese-restaurants-portland-oregon-yum/

Vietnamese Restaurants in Portland, Oregon. Yum!

MY FAVORITE VIETNAMESE FOOD AT “FISH SAUCE” IN PORTLAND, OREGON By Doug Mitchell

I first experienced Vietnamese food in Los Angeles at a restaurant owned by a “boat person” who spoke perfect French. The year was 1977, and I was writing for a westside newspaper that covered the Orthodox Jewish section of L.A. There, nestled amid the Kosher salami and kreplach, was a tiny Fairfax Avenue eatery that specialized in the cuisine of Vietnam, a country we still didn’t fully understand, but one with which we had just fought a long, grueling war.

The owner, a pleasant, mustachioed man in his late 40s, had only recently arrived in the United States, a refugee who was able to rescue what was left of his family from the devastation of his native Saigon. For whatever reason, he and I became fast friends, and slowly, he taught me some of the history of Vietnam and of its wonderful people and cuisine.

Even though I had learned of the French colonization of Vietnam and Cambodia in school, it never really sank into my youthful brain. Strangely, it was through my friend’s explanation of the food that I began to realize the influence France had on the culture of the land and its people. That Banh Mi sandwich I came to love was served on what resembled a French baguette and smeared with a smooth and flavorful, (and very French,) pate, and the omelet I ate for lunch, crepe-like and filled with seafood, was almost the identical one Julia Child, The French Chef, was demonstrating to her TV audiences.

To me, it seemed as if Chinese food were suddenly shifted to Paris, but this was years before Wolfgang Puck opened his famous Chinos on Main, in Santa Monica. This international mixing of traditional flavors and ingredients was what would become known in the 1990s as Fusion Cuisine, and it would revolutionize the restaurant world and the taste buds of American foodies from Lawrence, Massachusetts to Portland, Oregon.

Among the dozens of Vietnamese restaurants that made it across the great divide to the City of Roses, is my personal favorite, Fish Sauce, in what is known as the Alphabet District of northwest Portland. Named after the ubiquitous fermented anchovy condiment of South East Asia, the restaurant sports a long, common table down its middle, bordered by traditional tables and chairs. Its non-assuming style reminds me very much of my first Vietnamese haunt on Fairfax in L.A.

The result is an inviting atmosphere that cries out home-style eating, and owner, Lauren Huynh, herself an immigrant from South Vietnam, and her family, serve up a menu of traditional and modern Vietnamese specialties to satisfy the most demanding palate. The highest on my list of menu favorites is a bowl of hog heaven called Thit Kho, an exquisite combination of pork belly slow braised in coconut water, green onions and nuoc mam (the untranslated “fish sauce”). The stew is slowly braised until the pork literally melts, filling the broth with a delicious unctuousness that calms the soul as well as the belly. Whole hard-cooked eggs are added and left until they adopt the luscious brown color of the liquid. The resulting dish is served in a clay pot, with a mound of white rice and a side of fermented vegetables (dua chua).

According to Lauren, Thit Kho is generally a New Year’s (Tet) dish, but she makes sure it’s available through most of the year. I have never seen it on any other Vietnamese restaurant menu in town, and consider it one of the finest dishes in Portland. Worth calling for in advance.

Another stand-out specialty is a dish Lauren calls Botta’s Favorite, though I don’t know why. It’s a combination of deliciously grilled lemongrass pork or chicken and grilled shrimp served over jasmine-flavored rice and topped with two fried eggs. Grilled meats are a Vietnamese staple and are common throughout the country. What separates this dish from the others is the addition of the eggs, fried, but still runny, creating a sauce that, combined with the grilled meats and fragrant rice, comes to the mouth in pure pleasure.

Ga Hainan, (Hainanese chicken), presents a seemingly simple plate of poached Draper Valley chicken with a fine sauce of soy, ginger and garlic. This is a main staple of Southeast Asian cooking and the national dish of Singapore with its roots in the Hainan Provence of China. The chicken is slowly poached in its own broth at just below the boiling point until it is fork tender and juicy. It is served with a large portion of white rice, the garlic sauce and fermented vegetables. The ideal dish for someone who loves chicken in its purest form.

Naturally, Pho is on the menu, and is prepared with your choice of thinly sliced filet mignon and Vietnamese meatballs or chicken. Chao Tom, sugarcane sticks wrapped in minced shrimp meat and fried, Lettuce Wraps, Vietnamese salads and the popular Banh Mi, the aforementioned baguette sandwiches in several varieties are also included on the carte. Prices at Fish Sauce are more than fair, with dishes running in the $12 to $18 range, and the restaurant offers a Happy Hour menu before and after dinner hours that offers most of the menu items at reduced cost.

There is a full bar featuring exotic drink concoctions as well as beer, wines, sake and specialty drinks. Ca Phe Su’a Da, another reminder of the French influence, is a rich dark coffee, brewed to order, sweetened with condensed milk and usually served cold. A perfect ending to a perfect visit to one of Portland’s finest Vietnamese restaurants. Fish Sauce is open for lunch and dinner daily, excluding Sundays, and is at 407 NW 17th Avenue in Portland, Oregon. Phone 503-227-8000.

#d #Doug Mitchell #Everybody Eats News #Portland Vietnamese restaurants #Real Food #sustainable food

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ramialkarmi · 7 years

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I tried a meal subscription box and discovered a simple hack you can use to eat healthier and save money

Until recently, I thought of myself as a microwave maven. A queen of convenience food. The leader of lazy cooking.

In reality, I'd simply never learned to cook. This is no understatement. If it required a pot, pan, skillet, or saute pan, I was not your girl.

But moving to an apartment with no room for a microwave helped convince me to finally try my hand at baking, stir-frying, and sauteing.

I wasn't without help.

Thanks to a subscription meal delivery service in London called Gousto — which, like Blue Apron, delivers several meals worth of recipes plus precise, pre-measured ingredients and an easy-to-follow instruction card — I was able to learn how to make several healthy fish and vegetable dishes. After a few weeks with Gousto, I eventually canceled my subscription in favor of making the same meals on my own.

English muffin pizzas, anyone?

Contrary to what you might think about my upbringing based on my lack of cooking skills, there was one lesson my mom taught me about food as a kid growing up in a working class neighborhood in Los Angeles, California: Eating is something you do together.

For years, I remember being called to the table by the sound of clanking silverware and the smell of roast chicken or beef wafting in our kitchen. The main entree, prepared by my mom, was usually a casserole of some sort. Digging into the layers of pasta, cheese, meat, and veggies, my mom would carefully slice a hefty portion and place it, still steaming, onto my plate. I was not to leave the table until that plate was clean. If I didn't like whatever she'd made, I was allowed to excuse myself to make a peanut butter and jelly sandwich and eat that at the table with my parents instead, but the required walk of shame to the kitchen often kept me in my seat.

To put it simply, "TV dinners" were not a thing in my family. Never mind the fact that they weren't cheap, single-portion meals prepared specifically so you could eat them while watching TV weren't exactly conducive to my mom's idea of a family meal. On Friday nights, though, we threw rules to the wind and celebrated, either with what my mom and I called a "pizza party" (we'd order a pizza, park ourselves on blankets and pillows on the floor of the living room, and watch a movie) or a trip to my favorite fast-food joint, Taco Bell. Both of my parents worked full-time, so a home-cooked meal every single weeknight simply wasn't an option.

In college, in a half-hearted attempt to eat healthier and be kinder to the environment, I became vegetarian. Since I'd somehow managed to avoid my mom's numerous attempts at showing me the way around the kitchen, I ended up making most of my food in the microwave in our dorm's common area. In San Diego, this was pretty easy — canned refried beans were cheap and a massive bag of fresh corn tortillas cost less than a dollar at the local grocery store, so— I subsisted mainly on bean-and-cheese quesadillas. On special occasions, I'd pick up English muffins and pasta sauce and make "personal pizzas" by popping a couple of muffins in the toaster and slathering them with tomato sauce and cheese. Yum.

My lackadaisical habits worked for me for years, until I moved to my first microwave-free apartment.

My first "thing that's not a quesadilla"

About 6 months ago I relocated to London for a year for work. It simply didn't make sense to try and squeeze a microwave that I'd only have for 12 months into what is already a pretty small kitchen space in my apartment. So I went without it.

For a few months, my partner and I made pasta most nights and ordered takeout a couple nights a week. The takeout was expensive and all the pasta felt unhealthy, so when a coupon in the mail arrived for a free month's worth of food from the meal subscription service Gousto (which I'd later learn is essentially one of a number of meal subscription services that closely resemble the US' Blue Apron or Hello Fresh), we thought, "Why not?"

As you've probably already heard by now, the subscription includes a box packed with all the ingredients for whatever meals you select, along with the exact amounts of ingredients you need to make each one along with a step-by-step recipe card.

Here's a typical Blue Apron box of ingredients, which looks pretty similar to one of my Gousto boxes.

My partner is vegetarian (I gave up after my year-long college stint) but we both eat fish, so most of the recipes I selected were vegetable- or fish-based.

One of our first — and favorite — dishes was an eggplant halloumi stack which featured stacked slices of pan-fried halloumi cheese and oven-roasted eggplant drizzled with a parsley and honey sauce atop a mound of mashed potatoes. I was pretty nervous at first. The meal description sounded incredibly ambitious — this was my first time making mashed potatoes, let alone roasting a vegetable and making a sauce, but Gousto's easy-to-follow instructions helped put me at ease. All in all, the whole cooking process only took us about 30 minutes, enabling us to clean up a bit and have dinner on the table in under an hour.

Once we'd put it on our plates and sat down, I was blown away by how pretty the meal looked. And it wasn't a quesadilla! Still, we hadn't taken a bite yet, so I remained apprehensive.

Since we'd gotten a free month, the first few meals were free. Generally, a Gousto box costs about £30-40 British pounds (the equivalent of about $40-50 US dollars) for about three meals for two people, which averages out to about £6 or $7.50 per person per meal. Blue Apron, Hello Fresh, and other meal subscription competitors are generally about the same price. It's not cheap.

But it is convenient.

In addition to arriving pre-measured and refrigerated at your doorstep each week, the meals are healthy. They're rich in protein to support muscle growth, fiber to keep you full and aid digestion, and contained a good mix of healthy fats from fish, nuts, or olive oil. Some recipes contained mayonnaise or butter, but typically only in the sauces, which could be served on the side. And in terms of calories, most options were on the lower side for your average dinner, with somewhere between 300 to 600 calories per meal. The eggplant and halloumi stacks pictured above averaged out to about 400 calories per person, about the same as the meals pictured below. Still, since I was opting for veggie-friendly dishes, my results could be skewed slightly from the average meat-eating subscriber.

Hesitantly, I sliced into my stack and took my first bite. It was delicious. Not too salty, not too heavy — just right. For the next week, my partner and I made Gousto meals a few times a week. The following week, we gave in and subscribed, paying full price for our next two boxes and making meals like this baked basa filet with grilled asparagus, which took about 40 minutes:

And this glazed eggplant and feta with minty tabbouleh, which took about 25 minutes:

After a couple of months, the subscription became too pricey, and we cancelled.

But one night, as I was thinking about what to make for dinner, a used Gousto recipe card caught my eye. In the corner of the kitchen under some old mail, I'd left behind the card for smoky fish cakes over a bed of leafy greens. The ingredients were listed on the card, along with the instructions, so I took it with me to the grocery store and bought them. I spent about £8 ($9.50) on the ingredients plus a few extras and made the same fish cakes I'd made with Gousto a few weeks ago. Not surprisingly, they tasted exactly the same and looked just as beautiful:

Now, my partner and I make our own food about twice a week. Sometimes, I do it by memory plus a little help from an old Gousto recipe. Other times, when I'm feeling slightly more adventurous, I make my own recipe. The meals are healthy but filling, affordable, and nice to look at too. I've told my mom about my recent adventure into cooking, and she seems just as happy as I am that I've finally branched away from quesadillas and personal pizzas.

SEE ALSO: What you eat may have more of an impact on your mood than we thought

DON'T MISS: I've been on antidepressants for a decade — here's what everyone gets wrong about them

Join the conversation about this story »

NOW WATCH: A pharmacologist explains marijuana's effect on your dreams

#Tech Insider #Arab #Entrepreneurship #sillicon alley insider

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tyleroakley-obsessed · 7 years

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Ed. Note: I’m happy to bring you this blog post from ILM contributor and Memphis foodie Stacey Greenberg. Look who I found! Tuyen Le, the amazing woman who worked at Saigon Le in the Crosstown neighborhood, is now at Le Delights Bahn Mi and Pho in Cordova. For those of us who have been in mourning since Saigon Le burned down in 2016, this is excellent news. I’ve been twice now, once with friends and once with my monkeys & my mom. I’m here to inform you that if you live near Le Delights, you’re lucky, and you don’t live nearby – you have a very good reason to drive to Cordova. Le Delights is located in the old Osaka space, and has the same owners. Despite being in a strip mall, the inside feels airy and bright. Everything seems nice and new, and the layout and decorations are lovely. You’ll find it on Macon Road at Germantown Parkway, near the Cordova Malco. They don’t serve alcohol, but they do allow you to bring in your own. As far as drinks go, they offer energy drinks with chia, tea, coffee, and smoothies. They also have my favorite, salted lemonade, which is made with fermented lemons. Tuyen isn’t officially cooking at Le Delights, but her famous Saigon Le vegetarian egg rolls are on the menu, listed as Le Delights Vegetarian Roll. Made with tofu and vegan ham, they are just like you remember. They come served with a plate of greens for wrapping (cilantro, basil, etc.) and tangy dipping sauce. (I don’t exactly know what vegan ham is, but I dare say it tastes like meat.) vegetarian spring rolls The appetizer section also features an amazing selection of specialty wraps and rolls. We couldn’t resist the beef jerky roll with shredded green papaya, shredded mango, and shredded beef jerky. Yes, beef jerky. But it wasn’t tough at all. Wrapped in rice paper with rice noodles and peanuts, it was tangy and delightful. beef jerky roll As the name suggests, Le Delights specializes in bahn mi and pho. Let’s talk about the bahn mi first, which is basically the Vietnamese version of a po boy. Served on French bread, it comes dressed with cucumber, green onion, and (deseeded) jalapeno peppers. There’s a salad of pickled carrots and daikon, fresh cilantro, celery, and two sauces on the side for fancying it up. There are two pages of bahn mi to choose from on the menu, including the original (steamed pork, pork sausage, ham & pork pate), spicy stone grilled short ribs, filet mignon, chargrilled lemongrass chicken, pan seared fish patties, and a vegan option with taro root and tofu. bahn mi I’m going to be honest, sometimes the pork pate on the original bahn mi weirds me out, so I was happy we tried the more palate-friendly chargrilled lemongrass chicken. Oh my, yum. I may have found the world’s most perfect sandwich. Hiding on the bottom of the bahn mi section is Le Delights Bao Tacos. That’s right, tacos made with steamed buns (bao). They come in threes and you can mix and match meats–honey glazed pork, grilled beef short ribs, lemongrass chicken, roasted pork belly, Vietnamese sausage, and vegan ham. The tacos are massive and would be enough on their own to get anyone full. They do not come dressed, but the same sauces and sides that accompanying the bahn mi are there for the taking. bao tacos Ok, now for their other specialty, pho. I am not a pho fan, but my oldest monkey is. He begged me to let him get the Kobe beef pho (at market price), but I talked him down to the filet mignon. It came in a huge bowl with all the fun fixings on the side and was spot on. He, and soon his brother, made sure there wasn’t a drop left. If you are craving pho, Le Delights is an excellent place to get your fix. They have vermicelli bowls too. the monkeys pho Over my two visits I also got a chance to try a few of the stir fries–the tofu, the chicken and the lemongrass shrimp. They were all colorful thanks to an abundance of veggies–bell peppers, broccoli, cauliflower, snow peas, onion and bok choy. The sauces were not overpowering and they seem like hearty, healthy options. stir fry And finally, there’s dessert. They have a number of sundaes and my crazy friend ordered one with durian because she once had a durian popsicle she liked. Let’s just say that durian is not for everyone. This fruit is known for its super stinky smell and even stinkier taste, but in its defense, it is considered a delicacy in many Asian countries. Tuyen made sure we really wanted the durian and offered to take it out, but my crazy friend persisted. It was…how shall I say it? Yuck. My other friend said it tasted like the ear medicine her mother gave her as a child. But! We were able to eat around the durian and enjoy the coconut ice cream, avocado, whipped cream and whatnot. durian shake If durian IS your thing, please note that there is also a durian smoothie on the menu. Personally, I would recommend the avocado smoothie which is the big seller, and actually delicious. After the durian disaster, Tuyen brought us a big plate of fresh fruit to cleanse our palates because she’s a sweetie. The pineapple, blood orange and papaya were a welcome treat. (On my second visit, Tuyen brought us a treat of tasty fried wontons.) vermicelli bowl She really wants to open her own restaurant in Midtown, but until then, Tuyen is enjoying seeing her midtown customers at Le Delights. She says if you catch her when it’s not busy, she’ll cook up whatever you like. She works Thursday to Sunday, but any day is a good day to eat at Le Delights as they are open seven days a week from 11 a.m. to 9:30 p.m. (and 10 p.m. on weekends). There are plenty of vegetarian and some vegan options. Go There: Le Delights Bahn Mi and Pho 8095 Macon Road Cordova, Tennessee 38018 901-207-2746 ledelightsmemphis.com About The Author Stacey Greenberg is a freelance writer who lives in Cooper Young with her two teenaged sons. She’s a contributor to Thrillist.com, Edible Memphis, I Love Memphis, and Memphis Travel. She’s also the author of the award winning blog, Dining with Monkeys (diningwithmonkeys.com). A lifelong Memphian, she loves the fact that she’s never met a stranger here. Are you a home owner in Memphis, with a broken garage door? Call ASAP garage door today at 901-461-0385 or checkout http://ift.tt/1B5z3Pc

http://ilovememphisblog.com/2017/04/eat-this-le-delights-bahn-mi-and-pho-aka-the-return-of-saigon-les-veggie-spring-rolls/

#I Love Memphis

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alwaysontheside-blog · 7 years

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What is a gift? Is it a kiss? Is it a beautifully wrapped box with ribbons? Is it words? Is it a 4 course meal made by a loved one? A gift can be all of these and more! When we (most of us) were children, we had birthday parties every year and received a bunch of gifts. Then we turn 16 and the gifts slow down and no more parties. 21 is another big one but instead of gifts it is mostly alcohol ie a bar tour and much more responsibility. Then there are also mile stone birthdays, holidays, wedding and anniversaries. As we get older we get less material gifts and more life lessons gifts. My hubby is great at gifts. He spoils me rotten! I love buying him gifts as well. To me a gift is important, it shows that you are thinking of the person and care about them. I dislike when people say, “Jane has everything, she does not need another thing”. It is not about needing and it is not about the cost or how big or small the gift is. It is a token of appreciation and love. One of my best friends and I still give each other birthday gifts every year. We do this with pure excitement and joy! And trust me, we both do not “need” anything but that has nothing to do with it. I love buying that very special gift that I know the person would not buy for themselves or it is something I love that I know they would appreciate. I think people forget how important it is to let others know how much you care about them and that you are thinking of them. There are times that I see something while shopping on line or live that I know a certain person will love and I have to buy it for them for no reason at all. I was just thinking about them.

I like to think that one of the the gifts that I give to my family and friends are my meals and my food creations. The first gift of a homemade meal that I gave to Rich was on our 3rd date. I truly believe that the key to my man’s heart is through their stomach. The first time I made him dinner I made him Filet mignon, white rice, and a tomato basil tart. Hook, line and sinker he was mine. The rest is history. This past week I made filet mignon with baked parmesan eggplant. Rich had a big smile on his face and said, this is like the first meal you cooked me, filet mignon! This meat is so tender and juicy, so worth the splurge! The key is olive oil. We both like it medium rare. Teddy and Havana also love it! Yes, they eat everything we do! I have added the recipes below for the baked eggplant and beef, check it out, simple and delicious!

Filet Mignon

Let the meat sit at room temperature for about 15 minutes while you season.

Lightly coat both sides of the meat with olive oil

Season with salt, pepper, garlic and oregano, that is it…other spices are optional

Pre-heat oven to 350 F, I always use my convection oven so my cooking time is quicker than the use of a regular oven. Depending on the temperature you like your meat, use a thermometer to get your desired doneness.

Parmesan Eggplant slices

Peel 1 big eggplant and cut off the ends

Slice it to make 1/4 inch thick circles

Salt the eggplant and dry on a paper towel

Pre-heat the oven to 375 degrees F and set aside a large baking pan coated with olive oil

Season eggplant with salt, pepper, garlic and oregano

Whisk 5 or 6 eggs in a bowl and grated parmesan in another bowl

Dip your seasoned slices into the egg and then coat with cheese

Line the pan with your coated slices

Bake in the oven for 15-20 minutes until your cheese is crispy and the eggplant is soft

Rich loves to put catsup on his eggplant slices, just like he does on onion rings, but I think they are delicious as is! Enjoy!

I was asked to create a recipe that included sweetened condensed milk. My good friend Fred found a can in his pantry and did not know what to do with it. I made a yummy Rice Pudding! This was my first attempt and all I can say is “WOW”!

You will need:

1 cup of long grain rice

1/4 tsp salt

12 oz caned evaporated milk

14 oz caned condensed milk

1 cup half and half

cinnamon

raisins-optional

Cook your rice until firm (usually around 15-17 minutes), 1 cup of rice with 2 1/4 cups of water and sprinkle in about 1 tablespoon of cinnamon and 1/4 tsp of salt.

Stir in 3 different types of milk on medium heat and stir constantly for about 15 minutes until thick, you can add raisins in at this point. I also dust cinnamon on top as well before I serve. Rich loved it!!!!!

I tasted a very little bit (like a grain) of the rice pudding and my eyes rolled back in my head! YUM! I am still going strong on a healthy no sugar, no bread and pasta diet so the pudding is all for Rich.

I did find a healthy alternative to pasta, it is called Miracle noodle, it is made from a vegetable. It is Shriataki Pasta. The texture is a bit different from pasta but very good and no calories! I added the angel hair pasta to a bowl of chicken soup. It satisfied my noodle craving. You have to rinse the pasta in a colander under cold water for a few minutes. Then I boiled it in the chicken soup broth….oh so good!

—————————————————————————-

Gotta Love it, Gotta Have It

I run around barefoot in the house all spring and summer but I love slippers in the winter! It is very hard for me to find the right ones. They need to have a sole, they need some sort of support like a regular shoe and be extremely comfortable. Well, I found it!!!!! They are called mahabis. They are luxury slippers that can convert to outdoor shoes with a removable sole! They are so comfy and versatile. I highly recommend them!

A Gift… What is a gift? Is it a kiss? Is it a beautifully wrapped box with ribbons? Is it words?

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ramialkarmi · 7 years

Text

I tried a meal subscription box for 2 months — here's the trick I used to eat healthier and save money afterwards

Until recently, I thought of myself as a microwave maven. A queen of convenience food. The leader of lazy cooking.

In reality, I'd simply never learned to cook. This is no understatement. If it required a pot, pan, skillet, or saute pan, I was not your girl.

But moving to an apartment with no room for a microwave helped convince me to finally try my hand at baking, stir-frying, and sauteing.

I wasn't without help.

English muffin pizzas, anyone?

My lackadaisical habits worked for me for years, until I moved to my first microwave-free apartment.

My first "thing that's not a quesadilla"

Here's a typical Blue Apron box of ingredients, which looks pretty similar to one of my Gousto boxes.

My partner is vegetarian (I gave up after my year-long college stint) but we both eat fish, so most of the recipes I selected were vegetable- or fish-based.

Here's how it turned out:

Once we'd put it on our plates and sat down, I was blown away by how pretty the meal looked. And it wasn't a quesadilla! Still, we hadn't taken a bite yet, so I remained apprehensive.

But it is convenient.

And this glazed eggplant and feta with minty tabbouleh, which took about 25 minutes:

After a couple of months, the subscription became too pricey, and we cancelled.

SEE ALSO: What you eat may have more of an impact on your mood than we thought

DON'T MISS: I've been on antidepressants for a decade — here's what everyone gets wrong about them

Join the conversation about this story »

NOW WATCH: Ocean ‘dead zones’ exist — and there are more of them than scientists thought

#Tech Insider #Arab #Entrepreneurship #sillicon alley insider

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