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adlamu · 7 months

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here are some things that i have learned in the last ehhh 10yrs of living alone (more or less):

best before = it is at its best until a particular date but is still safe/edible for another 28 days after that date (ie: roughly a month).

use by = it is very unsafe and very, very unwise to eat/drink that thing after the date on the packaging. you will get sick. trust me.

three options for bread keeping: i. keep it in an air-tight container (such as a bread bin), ii. keep half out and the other half in the freezer (and defrost it later), or iii. keep the bread in the fridge at all times - if it's white spots on the crust only, cut the crust off and toast the bread, if it's Green spots, it's been out longer than 2 months and you should throw it away.

bottom shelf is where you'll find the cheapest stuff, usually (can be top, but is usually bottom because the BrandsTM have to be in direct eyeline - ie: the middle).

don't trust a can? sniff test. don't trust the milk? sniff test. if it smells bad in Any way, throw it out.

sugar is fine, it doesn't go off, only throw it out if it Somehow has bugs in it.

salt is the same as above (i've had the same salt pot since 2017, it's fine).

don't buy 8p potato salad - you will absolutely regret it.

if you aren't going to eat a whole thing of something, bung it in the freezer - depending on what it is, it can last anywhere from 6 weeks to 6 months (but once you defrost it, you Have to eat it immediately).

put green bananas in direct sunlight so they ripen and then put the yellow bananas in the fridge (this will slow down spottiness process & prevent fruit flies).

if, for some reason, you have noodle seasoning packets laying around, you can use them to enhance whatever vegetable/meat-based meal you are making (it's basically stock).

if you are hungry (and i mean you are in Pain from hunger) you will end up making a meal out of whatever the fuck you have and/or eat something directly out of its container - this is fine, you're eating something and that is more than enough but also: only eat custard, rice pudding, tuna, and stuff like spam out of the can, if it's like chicken or whatever don't do that, you will get sick.

if in doubt: washing up liquid is good for cleaning p much everything (not the bathroom... just use basic bleach for that if you don't have fancy schmancy stuff).

tap water is usually fine (in the case that it is not, buy a HUGE 3L bottle of water).

a bottle of cordial lasts longer than a carton of orange juice (it's not watertok bs, believe me. ribena? godsend. vimto? godsend.).

weetabix/weetbix/wheat bisks is your best bet for cheap cereal - you add a lil sugar for flavour, maybe some fruit, and you can eat it Both hot and cold.

backpacks are best for carrying heavy objects like bottles, save the totes & reusable bags for lighter stuff if you can.

an electric kettle is your best friend - you can use it for (instant) coffee, tea, hot chocolate, instant ramen/pot noodle, instant soup, anything that is 'instant', use the kettle and you will have Something to fill your belly up.

don't overthink stuff - meal prep if you want but don't overthink it, especially if you're living by yourself - you don't wanna plan a whole roast dinner when it's just you, so get enough stuff for 1 person.

yes the cheap stuff is literally the same as the brand stuff (i get it if you're nd and you can only have Certain foods but this is more for the nts), it's not a conspiracy (fuck you shane dawson and your classist fuckery), it's the same stuff because it's made in the same place, usually.

if you're worried about prices, use a calculator on your phone and then you can put back whatever is making your basket/trolley overbudget BEFORE you get to the checkout.

i don't care what tiktok moms or whatever the fuck are saying, you do not need that super expensive brand thing - it's usually got less portions and doesn't last anywhere near as long as you think it does. just because it tastes good doesn't mean it's gonna last you the week/month.

if you can buy it frozen, do so - it's usually cheaper and lasts far, far longer.

ASK FOR HELP. I KNOW YOU ARE PRIDEFUL AND AFRAID OF THE STIGMA BUT ASK FOR HELP IF YOU NEED TO BUY GROCERIES. IT IS OKAY TO ASK. IT IS OKAY TO GO TO THE FOOD BANK AND ASK FOR HELP. IT IS OKAY TO ASK SOMEONE (FRIEND/FAMILY MEMBER/SOMEONE YOU TRUST) FOR HELP WHEN YOU NEED IT.

#newtrabble

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sorry-but-we-have-moved · 3 years

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I’m currently in the process of preparing some of the recipes i have for posting; in the meantime i want to share some culinary things i’ve learned. - 99% of the time i get a special “hankering” for a new thing, it turns out to be a new staple of mine. For example, i decided tonight to mash up garbanzo beans and mix in some cream cheese for topping toast. It was AWESOME. I did make a mistake with the first batch, though; i added extra garbanzo juice and made this funky soup-like stuff that was too goopy. Still tasted okay, but yeah. - Another time, i took cinnamon sugar and saved the jellied cranberry sauce from being deathly bland again for the holidays. As a friend put it, it’s “the flavor of Christmas”. - Sometimes breakfast is as simple and cheap as throwing an egg and some lunchmeat into the skillet. And it’s fun, too, because i like to gently push trapped air out with the spatula and watch the bubbles come up. Oscar Mayar salami works, Spam, sliced pastrami. Deli sliced turkey. - I’ve reached the point in my life where i hardly measure amounts anymore. You’ll do this alot as a beginning chef, but as you memorize how much is needed for certain recipes and how much you’ve put in a bowl or saucepan, there’s simply no need for it. Sometimes going by taste alone is all you need to do, especially for spices or sweeteners. - Everyone talks about Velveeta and i don’t get the hype. I’ve tried it. It doesn’t even melt right, it just burns. - Saving containers is a double edged sword. You don’t want to hoard them and have too many lying around, but you DO want to save ones that fit your everyday purposes. I save ones that once had lunchmeat in them, and now everyone else uses them for keeping sauces and leftovers. - Huge ADHD mood when you have to constantly make sure you aren’t leaving the butter open while letting it soften, or having to remember to put the lid back on the non-stick spray can before putting it back

- I like to “doctor” frozen meals sometimes. For example, i always sprinkle a little cheddar onto a beef pot pie before it bakes, and then after it’s done i pop the top and sprinkle extra inside.

- Things you can put in coffee that mix with it well: Ice cream, whipped cream, mint patties, peppermint candies, caramel sauce (You can tell i tend to drink it sweet)

- Things that don’t mix with it well: marshmallows, caramel hard candy, milk chocolate

- If you’re like me, you tend to stick to recipes you enjoy making, so i make ALOT of casseroles, skillet dishes and saucepan stuff like chicken and noodles. That means over 25 variations on baked nachos. WHEW!

That’s about it, i hope this list was informative and fun to read.

#food #cooking #culinary #cooking tips #culinary tips #food tips #bon appetit

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mamapeach7 · 4 years

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Daeul

Preview / Chapter 1 / Chapter 2 / Chapter 3 / Chapter 4 / Chapter 5 / Chapter 6 / Chapter 7 / Chapter 8 / Chapter 9 / Chapter 10 / Chapter 11 / Chapter 12 / Chapter 13 / Chapter 14 / Chapter 15 / Chapter 16 / Chapter 17 / bonus

Chapter 9

They sat at the dining table with their plates full and silverware polished.

She tore off the edge of Daeul's toast and patted some butter on it before folding it into a tiny piece and handing it to him. He happily received it and used his whole palm to place the food into his mouth.

Hyuk sat in his spot at the table, perpendicular from Hanji and Daeul. They ate in silence with the muffled sounds of chewing and gulping and the occasional, "here you go, Daeul".

"Any plans today, Hanji?", Hyuk broke the silence. He kept his eyes on the newspaper in his hands as he brought his mug of coffee to his mouth.

She wiped her hands gently of the bread crumbs from Daeul's toast and looked at the man intently. "Uh...Well I think Daeul and I are going to practice his shapes again and then perhaps a nice long walk before his afternoon nap.

Hanji grinned warmly as she looked down at Daeul who returned her gaze.

The man cleared his throat and placed the newspaper down before wiping his mouth with a napkin. He leaned closer to his son, his broad forearm in his way.

"Speaking of numbers, Daeul can you guess how old Hanji is today?"

She was taken aback. How does he know? She had no recollection of ever telling him when her birthday --

"I'll be twenty-seven this September, Mister Kwon."

She had said to him the second time they had met and the day she realized she had scolded her new boss.

Ohh. But how did he find the exact date?

He gave her a slight smolder but his head was still turned to Daeul who just smiled at his father warmly. "Did you think I wouldn't find out?"

"You plan on spending your twenty-seventh birthday teaching a child shapes and numbers?", he asked in almost an interrogating tone of voice. She pursed her lips in slight awkwardness and averted her eyes from him, her heart almost skipping a beat.

"You may have the day off -- Missus Chae will take care of Daeul.", Hyuk continued as he rose from the table and cleared his throat once more. He spoke no more words to either of them as he left the dining room and proceeded to call for one of the drivers.

She packed a small bag of clothes and toiletries -- Missus Chae had explained to her that Hyuk had instructed she just spend the night with her family and return first thing in the morning.

Reaching for her phone for the first time that morning, she read Minji's text and immediately her eyes widened. M-Mom and dad are visiting?! They had no idea of Hanji's new job as a caretaker and she had no intentions of telling them soon.

Her parents had always supported her idea of becoming a historian but suspected that perhaps one day she would change her mind. She wasn't going to change her mind! She just needed the job to save up for England.

She could already see her father's reaction -- telling her off for working as a nanny or what he would call, a maid. She could imagine her mother trying to reassure all of them with her selfish words like, "I'm going to have a heart attack if you don't calm down" or "I'm sure she's only doing this so she can buy a house for us".

Pushing her thoughts aside and preparing for the worst, she put her backpack on and headed toward the front door. She was greeted by Daeul who held Eppe in his arms and almost had a look of worry on his face.

"Be good to Missus Chae, alright? I'll be back tomorrow.", Hanji explained before giving him a quick hug. Truth be told if the elder woman wasn't next to her, she would have been glad to pull Daeul into her arms and carry him out the door with her.

But she wasn't going to. She was only his caretaker.

Hanji unlocked the apartment door with her key and immediately called out for her sister as she walked down the narrow corridor which led into the living room.

"Oh Minji! What do you mean mom and dad are coming? Do you realize I haven't even told them --"

Before her sat her parents on the sofa with a small suitcase in the corner of the room and Minji midway bringing them a bowl of dried mandarins.

They looked exactly like what she had envisioned them to be -- crossed arms and stern faces, a forced smile especially on her mother's face and a cringey straight smile on Minji which made her look like the Chrissy Teigen smile meme.

“Uhh. M-Mom...”

Her mother smiled tightly as her dad released a quiet sigh. She didn't have to look at her sister to understand that as always, her parents had arrived earlier than expected.

"So basically a nanny."

"No, dad! I literally just said I'm not his nanny -- I'm not a maid either.", Hanji explained her situation to her parents for the nth time and for whatever reason they still seemed to not understand.

"I just need the money to go to England -- there are teaching and curating opportunities for me there. I-I don't make enough at the restaurant in order to afford a life there."

Her father grunted and frowned angrily, making her blood boil. "You're living with a single dad and a boy, Hanji. What will people say?"

"Let them think whatever! You guys, for years I've dealt with people telling me I won't achieve anything not especially with a degree in history but this is my chance!"

They all looked at her in wariness and almost pity. Her sister's eyes told her to go on.

"A-And he's a good man. His son is only two years old and they need me. I need them."

In a way it sounded like she was trying to get her parents' approval on a guy whom she wanted to date. Saying things like he was good and how they both needed each other. But just as cheesy as it sounded, it was true.

"We understand, Hanji. But aren't there any other jobs you can take? W-We're just not so sure about this live-in thing.", her mother reasoned with ease.

"I know, ma. I-It's not easy to hear but I promise I have money saved up too and I won't be staying long anyway. Please, I'm practically in my late twenties I can do this."

It was still her birthday after all and they were still her family. Her mother had kindly packed containers of kimchi and radish which they ate with Minji's "special" ramen noodles. They sat at the small dining table and shared one pot of noodles as they told stories and made fun of Minji's cooking.

She told them stories about Daeul and bit her tongue when she almost exposed her first encounter with Hyuk.

And speaking of him, she failed to notice the light up notification which came from her phone charging at the kitchen counter.

Missed call from Kwon Hyuk.

Fun Story Fact #9:

Minji's wishes to share her "special" ramen noodles recipe:

- one pack of noodles

- half of the seasoning packet

- two eggs

- cooked ham and sausage

- spring onions

- paprika, pepper (emphasis on no salt as the ham already makes it saltaayy)

- the whole damn bottle of sesame oil

PRO TIP: once the noodles have separated from each other, drain the water and replace and then add all the ingredients.

#dean #deanfluenza #deantrbl #kwon hyuk #story

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downanight · 3 years

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p.s. - for a mobile friendly version of our member groups page, click read more!

STANDARD MEMBER GROUPS

all our standard member groups will be free and available on our launch date! we’ve based these on aesthetics versus traits to make them more flexible for you - please consider them loose rather than a total prescription of what your character needs to be!

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vintage corduroy. rollerskates. peanut butter by the spoonful. thrift store couches. ferris wheels. hand drawn artwork. moodboards. watching the sunrise. camera shutters. undiscovered beauty. well-worn sneakers. banana splits. signing petitions. meditation. wise words. sprigs of lavender. long walks. wire rimmed glasses. humming under the breath. cluttered desks. creases between eyebrows. mismatched socks. happy little accidents. wide open windows. swatches. scratched heads. controlled chaos. spinning endlessly. pressed flowers. staring out the window.

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cracking knuckles. the loudest voice at the table. impatient tapping. long term plans. 5am alarms. firm handshakes. sleek cars. dark blazers. polished brass. structured pants. avocado toast. belgian chocolate. annual gym memberships. my way or the highway. black coffee. dramatic sighs. whiskey on the rocks. swipe left swipe left swipe left. moodboards. neat lists. withering stares. asleep at the desk. ambient lighting. no room for mistakes. first place trophies. rehearsed speeches. hardwood flooring. never say never. late night cigarettes. ticking clocks. grasped hands.

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blanket forts. home-cooked meals. words of encouragement. fireworks in the summer. hot fudge. black and white classics. unfinished thoughts. fuzzy socks. lost items in an old coat. hitting snooze over and over. nostalgia in everything. large families. ocean waves coming to shore. deep breaths. salt stains. juicy peaches. earthen dishware. chamomile tea. flour smeared cheeks. pumpkin spice. walks in the woods. blossoming carnations. slender jewelry. foreheads pressed together. slow jazz. filled calendars. warm cookies. unexpected gifts. fantasies.

FRENCH FRY 🍟

creased maps. raging waterfalls. unwashed hair. instant coffee. one way tickets. sunsets over the desert. root beer floats. half smoked cigarettes. grass stained jeans. dark chocolate. eye roll emoji. 3% battery. crowded concerts. sarcastic greeting cards. acid trips. candlelight. old posters. midnight swimming. warm musk. driving with the top down. burritos with extra guac. forgetting to text back. urban exploring. rumbling thunder. found family. rope swings. just jump. sharing stories. packing light. warm beer. road trips with no destination. bare faced. falling leaves. never look back.

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drunk tattoos. neon lights. conspiratorial smiles. smashed phone screens. cheap wine. last night’s leftovers. walks of shame. scratches on backs. polaroid pictures. mischievous glances. glow sticks and glitter. crop tops. technopop. laughing til it hurts. bottles of vodka. messy bedrooms. dirt under fingernails. salty fries. bruised knees. doing it for the meme. scars with stories. lips between teeth. glossy lips. thumping bass. splashing puddles. throwing arms in the air. sleep is for the weak. bed head. wake and bake. adrenaline rushes. borrowed dollars. leaps of faith. live fast, die young.

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starry nights. crossword puzzles. listening carefully. sci fi movies. art galleries. snorts of laughter. statement clothing. birds in flight. video games. catching fireflies. foreign films. angry tweets. stacks of books in the corner. saying the wrong thing. dramatic haircuts. taking the train. watching tv with subtitles on. highlighted pages. far off lands. pretending to be someone else. matcha. steamed up mirrors. people watching. documentaries. untied shoelaces. reminders on the back of the hand. underestimation. dad jokes. blanket burritos. nervous texting crushes.

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careful notes. scrabble champions. never wrong. secluded cabins. under eye bags. never misses a phone call. the road less travelled. bitten lips. zoning out. keyboard warriors. cloudy lemonade. forgotten meals. ripples in water. debating at the dinner table. crossword puzzles in ink. crackling fires. best laid plans. paragraphs in journals. long stretches. budget spreadsheets. food magazines. thriving houseplants. practical advice. tailored clothes. raised eyebrows. protein shakes. filling the swear jar. decisive nods. leather couches. lined paper. reason over feelings.

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zamzow · 4 years

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Week 8 - Industrial Design

One of the important genres of design today is industrial today and it can explain how we in the U.S. got where we are today and how far we have come. It also shows what we value as a culture in our designs and their uses.

Razor

The razor has come a far way today as it has become safer, smaller, and even more stylish. Before, razors were just that, a blade that had no handle and was only the sharp metal piece itself which before was not the safest for faces. Now, in this case, there are three small blades that are almost hidden in the design so that it is much harder to cut oneself. Most people that think about razors also don’t think of it as being stylish, but if you look at razors today, they have evolved and given curves in the handle to add more to the look of their design. These razors have been made to for the user to not only feel good when shaving but also to feel they have a good product or brand in their hands as well.

Cologne

Cologne bottles are an important design even when their only use is holding smell goods. The design of the bottle is a simple vertical shape that is easy for storing. The top of the bottle has an easy access of twisting to open and pressing down to spray, then closing again so that if one was to accidentally spray it would not go anywhere. Even the logo design becomes important when talking about culture branding. Overall, it is a minimalist design perfect for handling.

Toaster oven

Even though it isn’t exactly a toaster, I have it used the same way as I would with a slot toaster. Although my uses haven’t changed much, this small oven a great example in the advancement of hybrid industrial designs. The slot toaster only had one use, which was for toast. You could change the heat in which you added to the toast, but that was its only function. Now, with the toaster oven, there are many more opportunities into what you put inside of it when considering heating up food. It is much like the microwave, except now you can essentially bake foods at a much smaller scale but in less time.

Swivel Chair

The chair will always be a constant evolving design that changes every aspect to the shape, material, and even functions. In this case, my chair here is a cheap and simple design for a swivel chair. The use is obvious as its purpose is only for sitting, although it has the function of changing the height at which you sit and which direction you are facing. This chair also has wheels on the bottom if the user feels the need to move around in the space in which they are in or to easily turn around to get and out of the chair. I believe the swivel chair can be taking for granted as its simple design does save the user some time from moving around being able to easily push it around.

Desk Lamp

The desk lamp is a useful design for low light settings at night where a light only for a small space is needed. The desk lamp can come in different styles and some may have more flexibility than others. My desk lamp can be moved in a variety of ways considering its size and the neck of the lamp itself is flexible. A simple turn on the knob in the back of the head will turn it on and off and is easily accessible. I personally have the desk lamp for more than just its intended use considering if I need dramatic lightning for a photo or drawing that I might need to produce.

Pots/Pans

The intended use of a pot or pan is to boil or heat up food. These designs are made simply to hold the necessary amount needed to make said food and then a handle lies at the end to move it around. A very great example that is helpful and keeps us safe is the rubber handles that have been implemented in todays pots and pans. It is an obvious concept and yet one that has kept us from burning ourselves without likely thinking about it. Plus, this equipment comes with different changes in design for specific food like a pan vs. pot when talking about noodles or eggs.

X-Acto Knife

The X-Acto knife is a brand that’s design is created for a variety of cutting tools. Cutting tools include utility knifes such as this one. The handle for this X-Acto fits in the shape of one’s fingers to give an easy grip when cutting items. To extract the blade requires a simple push upwards with the thumb and is simple to use. One problem I have had in the past is replacing the blade as it has no instructions otherwise to do so. You must take it apart and almost figure it out yourself which way the blade will be placed and how to put the sides back together when closing it. Although its use is good in design, I believe the function in changing blades could be more user-friendly.

Keurig

Although I don’t drink coffee, pretty much everyone else around me does. The Keurig takes out all the hassle and time of making coffee by brewing it. The Keurig is a great design that ensures the pleasure of ones much needed caffeine in the morning, or afternoon, by the touch of a button, simply labeled “brew” in this case. Even I could make coffee with this machine when I myself have never touched a coffee machine. The Keurig is a great design example for a user-friendly machine.

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leilapiazza · 6 years

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I’m something of a planner. I plan things in my head all the time. Dinner party menus. Building a greenhouse. Yoga sequences. I guess I would say that enjoy making plans.

So, it should come as no surprise to find out that, as planned, the first thing I did in Hawaii was go to the grocery store. After all, it’s on the way to the hotel. We arrived at 10:45 am, and check-in wasn’t until 3 pm, and I love getting myself set up for vacation right from the get go. It’s worth it to me to sacrifice the first few hours so I’m free to enjoy the rest of the vacation.

I realize many people may be unwilling to spend their vacation cooking in their hotel room, but Honolulu is expensive, especially Waikiki. But we love Waikiki because you can walk everywhere here.

We’ve never rented a car, except for a taxi to and from the airport. We travel almost everywhere on foot, and occasionally take a bus. Keep in mind, we’re so lazy, we’ve never even tried to see other parts of Oahu. Even when I went to Manoa Falls and Diamond Head, I rented a bike.

But when you stay primarily in Waikiki, eating out can be really expensive. There are more affordable restaurants outside of the tourist areas, but even so, cooking in your room can save a lot of money.

There are other advantages too:

Eat whenever you feel like it.

No waiting for a table.

No waiting while your food is prepared.

Never leave the beach early to beat the dinner crowd.

All that translates to more time at the beach! There are some challenges to cooking in-room, however. Keep these things in mind:

Don’t forget important basics like cooking oil, butter, salt, pepper, and other seasonings.

Look for reasonably priced items large enough to last through your stay, without buying way more than you can use.

Scope out your cooking situation beforehand. Every “kitchenette” is different.

Vini and I are staying at the Ewa Hotel (pronounced “Ava”). My first impression of the hotel was of the overwhelmingly friendliness and helpfulness of the staff. I called Evan at the front desk twice from the grocery store to ask about the kitchenette. Each time he told me not to hesitate to call with other questions!

Here are some things to ask:

How big is the fridge?

How many burners are there? Is there an oven?

How about a rice cooker? (There often is in Hawaii).

Is there a microwave? A toaster?

What kinds of pots and pans are there?

We had a mini fridge, two burners, a toaster, a coffee machine, and a microwave. Additionally, there was one pot, one pan, two “ginsu” knives, a small cutting board, and a spatula. Pretty barebones.

This is our cute little kitchenette. Toaster and microwave on top, two burners to the left, and a drainboard/sink on the right. There’s a mini-fridge down below.

I was skeptical, but I’m turning out some great meals in this kitchen!

So here’s what I bought.

L – Chicken broth, onion and garlic, lemons and limes, walnuts, eggs, rice noodles, short grain rice, Bailey’s and Bogle Essential Red. R -green tea, earl grey, kona coffee, butter, umeboshi, yams, pineapple. On the top shelf are also cooking oil, rice vinegar, yuzukosho (Thank you Kurumi!), low-sodium soy sauce, and mirin,

Also: L – Poke, sushi grade salmon, pork, and beef, olives, ginger, oranges, shanghai choi, cabbage, and lettuce. R – Mayo, avocado, coleslaw mix (I like cabbage), yakisoba noodles, mustard, ham, chevre, and cheddar cheese.

On the top shelf are two pineapples, cooking oil, rice vinegar, yuzukosho (Thank you Kurumi!), mirin, low-sodium soy sauce, wasabe powder, whole wheat bread, and Stella d’Artois.

The ham, bread, eggs, cheese, olives, nuts, and lettuce to make:

Ham and cheese omelets with toast

Ham sandwiches

Cheese platters

Salads

Mostly though, I focused on Asian foods that could create a variety of meals. Why Asian? Well, of course, it’s delicious. It’s also fast and healthy. And one more thing – it’s affordable and abundant at the grocery stores in Hawaii! Here are some of the meals I can make:

Stir-fry with yakisoba noodles and tofu

Rice bowl with stir-fried beef and yams

Stir-fry pork with cabbage, carrots, and sprouts

Rice bowl with salmon sashimi, avocado slices, and stir-fried carrots with burdock

Nabe

Rice bowl with poke and stir-fried veggies

Fried rice with ham and veggies

I can also make pickled vegetables with the cabbage, cucumbers, and salt. I have umeboshi, and I can make vinegared carrots and cucumbers as well.

Slice the cucumbers as thin as possible. A challenge with my ginsu knife! Add a liberal amount of salt. Stir it in and let the cucumbers sit. Stir and lightly smash a bit a few times, let sit some more. In the end, you can discard the salty liquid and give ’em a quick rinse if you like. Then eat as is or season to taste with soy sauce, mirin, rice vinegar, furikake, umeboshi (in any combination), or anything else you like.

I also bought a variety of fruit including two pineapples, two papayas, two mangoes, four oranges, and four bananas. So, yep. Fruit, fruit, fruit!

So, what’s the tab for a week’s worth of food in Honolulu? Around $200. Not including alcohol. I don’t drink much anymore, but we got one small bottle of sake and one bottle of wine to share. For Vini, we also bought Bailey’s for his coffee and a short case of Stella d’Artois. All that liquor ran another $65.

That’s a lot more than I’d spend on groceries in Portland for a week, but remember, I had to buy staples and pantry items like oil, butter, mustard, mayonnaise, salt and pepper, soy sauce, mirin, etc. The thing is, dinner for two in Waikiki can easily run $100 a night, and if you consider breakfast and lunch as well, you’d probably average $160 – $200 a day per person! So really, the savings are considerable.

Here’s a gallery of meal photos for further inspiration.

Saving money by cooking on vacation. I’m something of a planner. I plan things in my head all the time. Dinner party menus.

#Asian cooking #kitchenette cooking #saving money #stretching your budget #vacation cooking #waikiki

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benjamingarden · 7 years

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Eat Local: Menu Plan Week of May 8, 2017

Healthier Chocolate Chip Cookie Dough Balls

Eating locally is challenging for us right now, as it is for most of you. Root vegetables that have been stored all winter are about gone and the spring veggies are, for the most part, non-existent as of yet. So, it's mostly grocery store shopping for another few weeks. We did a poor job last summer of ensuring we had put away enough fruit and veggies to last all winter. We just didn't have the time to devote to the garden or to the preserving of food. We're hoping to turn that around this year. When you eat a lot of fruits and veggies the cost can get out of control very quickly. My first few weeks of plant-based whole foods eating was expensive. I didn't have the time to meal plan as well as I typically do, so our weekly grocery costs were around $100.00 to $140.00. Yikes! After a few weeks I regained control over the ridiculous spending and we're back in line. I was also making 2 completely separate meals initially. Now, I make a plant-based whole foods meal and add a side of meat for J. This has saved money, time and sanity. A win-win-win. Here's this week's menu: Monday Breakfast - Banana Bread Overnight Oats Lunch - S = Soba Noodle Salad/ J = Broiled Chicken & Roasted Red Pepper Sandwich Dinner - I am out of town for business, J = Slow-Cooker Pot Roast with Mashed Potatoes & Gravy Tuesday Breakfast - Apple Pie Overnight Oats Lunch - S = Soba Noodle Salad/ J = Broiled Chicken & Roasted Red Pepper Sandwich Dinner - Burgers (Beef for J, Homemade Veggie for me), Baked Potato Bites & Shredded Kale Salad Wednesday Breakfast - Banana Bread Overnight Oats Lunch - S = Soba Noodle Salad/ J = Broiled Chicken & Roasted Red Pepper Sandwich Dinner - Oven-Roasted Tomato Pasta, Asparagus, Grilled Pork Chops for J Thursday Breakfast - Apple Pie Overnight Oats Lunch - Leftover Veggie Burger & Shredded Kale Salad Dinner - Lentil Stew, Rice, Roasted Beets, and Baked Chicken Quarter for J Friday Breakfast - Banana Bread Overnight Oats Lunch - Leftover Veggie Burger & Shredded Kale Salad Dinner - Spaghetti & Meatballs, Salad, and Rosemary Focaccia Saturday Breakfast - Cereal (cashew milk for me, regular milk for J) Lunch - Pesto Veggie & Pasta Salad + Sandwich for J Dinner - Deep Dish Pizza (Pepperoni, peppers & mushrooms for J; Mushrooms and Veggies for me), Salad Sunday Breakfast - Creamsicle Smoothie & Toast with Nut Butter Lunch - Pesto Veggie & Pasta Salad Dinner - J - Brats, Italian Veggie & Shrimp Kabobs on the grill, and Potato Salad Desserts/Snacks = Chocolate Chip Cookie Dough (using blended cashews, dates & oats with non-dairy chocolate chips) and Coconut Chia Pudding with Fruit (low-fat coconut milk, chia seeds & fresh or frozen fruit). Recipe coming this week for the cookie dough balls - they are DELICIOUS!! Grocery Shopping: Farmer's Market - potatoes, beets, salad greens, apples, basil, milk, 1/2 & 1/2, sweet potato $21.00 Fresh Market - mushrooms, kale, oranges, cashew milk, Better Half (non-dairy for my coffee), Dave's Killer Bread, cilantro $20.72 Commissary - Whole Wheat flour, bread flour, soba noodles, whole wheat pasta, pepperoni, mozzarella, chia seeds, dates, asparagus, broccoli, cherry tomatoes, bananas, canned tomatoes, lemons, burger rolls, brat rolls $40.40 Trader Joe's - raw cashews, coconut milk $9.46 Pantry/Freezer - Oven-Roasted Tomatoes (freezer), Peppers (freezer), Nut butter (pantry), Fruit (freezer), Cereal & Oats (pantry), Chocolate Chips (pantry), Meat (freezer), Lentils (pantry), Brown Rice (pantry), Cooked Beans (freezer), Dried Cranberries (pantry) Total for this week: $91.58 (this includes re-stocking of flour, chia seeds and cashews)

Eat Local: Menu Plan Week of May 8, 2017 was originally posted by My Favorite Chicken Blogs

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magicaldistractions · 7 years

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Choosing a restaurant at Walt Disney World can be a difficult task. There are so many amazing places to choose from. One way to narrow down your options is to read dining reviews. Here’s one I think you will enjoy. If you like Asian food you absolutely need to try Kona Cafe’ at Disney’s Polynesian Village Resort.

Kona Cafe is known for its famous Tonga Toast. Photo Credit: Christen Francis

Dine with Asian Flair at Disney’s Kona Cafe’

Kona Cafe’ is my family’s go to spot for a relaxing and delicious dinner. While the restaurant is best known for their breakfast and famous Tonga Toast, we absolutely adore their dinner menu which is diverse and cooked with an Asian flair. There are options for both meat eaters and vegetarians alike.

Disney’s Kona Cafe’

Located at Disney’s Polynesian Village Resort

Located on the second floor of Disney’s Polynesian Village Resort, “This relaxed café infuses a bit of Asian zest into traditional American meals and features an onstage sushi kitchen.” (Walt Disney World Website Description). Kona Cafe’ is often overlooked as it is located next to the very popular restaurant ‘Ohana.

Once you arrive and check in at the podium, you will be given a buzzer and you are free to explore the beautiful resort.

Checked in and waiting for a seat at the restaurant. Photo credit: Sara Witteck

Sweet Bread & Drinks

Once seated at your table, you receive complimentary warm Sweet Bread and Macadamia nut butter. Believe me when I tell you, this is as good as it looks!

Sweet Bread and Macadamia Nut Butter is absolutely amazing. Photo Credit: Philip Schoen

If you are a coffee lover, don’t forget to try the Kona Coffee Pressed Pot. At $9.00 it is expensive for a couple cups of coffee, but it is delicious and the way coffee should taste! Kona Café also has a great bar menu and includes some unique IPA’s, sake and wine flights. You can also get the beauty that is the Lapu Lapu! Just beware this baby packs a punch!

The Lapu Lapu packs a big punch! Photo Credit:Sara Witteck

Appetizers and Sushi

Appetizers at Disney’s Kona Cafe’ range from $8.00 to $13.00 and include many seafood and non-seafood options. My family’s favorite are the Pork and Vegetable Pot Stickers served with a Soy-Ginger sauce. Very similar to the pot stickers found at ‘Ohana!

Kona Cafe’ Sticky Wings are amazing! Photo Credit: Philip Schoen

One of the best features of Kona Café is their large selection of Sushi options at their Onstage Sushi Kitchen. Sushi selections range from $11 (Vegetable Roll) to $16 (Lava). I find the portion sizes are large for the prices, and very fresh! I recommend the California Luau Roll, which has Jumbo Lump crap, pineapple and avocado!

Amazing Lava Roll at Disney’s Kona Cafe’! Photo Credit: Philip Schoen

Entree Selections

I am getting hungry just thinking about this food. Entrees at Disney’s Kona Cafe’ range in price from $19 to $34. Whether you are in the mood for seafood, pork, beef, lamb or even tofu you can find a delicious entree here. My husband swears by Kona’s Grilled New York Strip Steak, but he would never turn down their Kona Coffee-Chilli Rubbed Pork Tenderloin either. Both come in huge portion sizes and in our experience cooked to perfection.

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Personally, I’m not a big meat eater, so my favorite meal at Kona is the Pan-Asian Noodles which is a great vegetarian option with seared tofu. Delicious! The portion is so big I can never finish it!

Pan-Asian Noodles Tofu at Disney’s Kona Cafe’ is my favorite! Photo Credit: Sara Witteck

Kid’s Menu Selections

The best part of dining with kids at Disney’s Kona Café is that they have as many options as you do! My kids are very picky when it comes to food, but they can always find something they like here. Whether you have a super picky eater who only eats hot dogs and pastor or one who likes more adventurous options like shrimp skewers or grilled fish, they can find what they like here. They also offer more child appetizer options than most table services restaurants such as two different salads, fruit salad, Chicken Noodle Soup and carrots and celery sticks!

Kids chicken_Photo Credit Philip Schoen

My daughter is a hot dog eater, but is very particular about her hot dogs. She loves the Kona hot dogs, which in our family speaks volumes.

Hot Dog Kid Meal. Photo Credit: Sara Witteck

Save the Best for Last – Dessert!

Finally what you’ve all been waiting for, what all meals at Disney should end with, a wonderful dessert. Desserts do change often, and even though I miss my beloved Pineapple Upside-Down Cake, the options are always wonderful. As a cheesecake lover my husband loves the Jasmine Tea-infused Cheesecake, which is a light option to end your meal.

Jasmine Tea-Infused Cheesecake. Photo Credit: Sara Witteck

Me? I prefer the Kilauea Torte, Kona’s version of a chocolate lava cake. It is to die for!

Kilauea Torte. Photo Credit: Sara Witteck

DIStracted Tip: ‘Ohana’s infamous Bread Pudding with Banana Caramel Sauce can be ordered for dessert (even though it isn’t officially on the Kona menu)! Just ask your server.

‘Ohana Bread Pudding can be ordered at Kona Cafe’. Photo Credit: Philip Schoen

With healthy options like fruit salad and yogurt parfait, or my kid’s go-to dessert – the ice cream sundae, your kids will love their dessert options!

Kid Dessert Ice Cream Sundae. Photo Credit: Sara Witteck

Next time you are looking for a dining location that is great for the entire family, take a chance on Disney’s Kona Cafe. You will love it.

Dine with Asian Flair at Disney’s Kona Cafe’ Choosing a restaurant at Walt Disney World can be a difficult task. There are so many amazing places to choose from.

#Disney Dining #Disney&039;s Kona Cafe&039;#Disney&039;s Polynesian Village Resort #Kona Cafe #Walt Disney World Resort

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benjamingarden · 7 years

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Eat Local: Menu Plan Week of May 8, 2017

Healthier Chocolate Chip Cookie Dough Balls

Eat Local: Menu Plan Week of May 8, 2017 was originally posted by My Favorite Chicken Blogs

0 notes