If you've had the chance to have Japanese-style ramen, then you probably haven't been able to put off satiating that craving ever since.
It's winter, and meals like these are super comforting. I typically don't make meatballs too often, but was feeling like it for some reason this week. I was considering the ingredients and process as I meal planned, and was really excited when I sat down to eat this last night.
I wanted to feature a heritage soup that originated in Yugoslavia and Austria from my Oma and her mom before her. I'm not sure if it goes back even further, but I feel lucky to get to taste something that has been served to many generations in my family.
This meal is an adaptation from an old family favorite. My Oma makes a lovely Fried Chicken meal, and it's something that's so comforting and satisfying. She always does the chicken first on the stove top, and then finishes it in the oven. She likes to serve it with mashed potatoes and green beans.
School is now in session. I have one more year with a hanging-on semester. I like to think of it like that so that it doesn't seem too far out. But who am I kidding? It really does seem like a far distance away. I am eager to just jump into work full time since I am in love with my new job. School seems so pale in comparison. I've also been really lucky lately with the people around me. They're my role models of sorts, and asking for their advice, or getting a book recommendation from them, seems so much more beneficial than a classroom setting.
I had a goal last year to learn how to cook Asian food and to cook it well. I have been cooking Asian food for awhile but never felt my food was as good as the local Thai, Japanese, or Chinese fare. So I was bummed. Once I set the goal of learning this amazing and delightful cuisine, I found a couple unique resources that changed my style of Asian cooking completely. It was just perfect timing. The first resource is Rasa Malaysia written by the lovely Bee: a blog full of mouth-watering recipes that have methods I hadn't seen before in other Asian cookbooks or recipes. Because of her, I was able to confidently serve Kung Pao, with no hint of shame, but instead beaming with satisfaction. Because dang it, I finally nailed it (thanks to Bee of course!).
I originally took these photos last summer during the pretty monsoon season. I always loved how these photos turned out and thought it a shame to never post on this delicious potato soup.
Quick post to share about this tart and robust vinaigrette. The main ingredients are Kalamata olives and rosemary. It makes a lovely addition to your basic garden salad, or Mediterranean salad. I also love the color, oh, and it's easy to make too!
I've always loved pizza. I'm not sure if it was the Ninja Turtles influence as a kid, wondering why I couldn't eat pizza for every meal; but I'm sure I would have loved it (sans the anchovies or peanut butter and jelly of course). Throughout the years I've discovered what I really like in a pizza, and each pizza I make it gets a little closer to perfection.
My husband and I love Indian food. It was one of the first cuisines we started trying to master when we first got married. We loved eating at Indian Restaurants, and as quick meals serve up the ready-made-packs of Indian food too.