Sake braised pork belly. Hnnnng. (Taken with instagram)
whimsically, me
An assortment of wonders and leftovers with occasional personal statements by Stella Shi.
Posts tagged food:
Be still my beating heart. (Taken with instagram)
a mall pretzel how to video.
(Source: elephantine.typepad.com, via gastrogirl)
Reading and re-reading and re-re-reading. I love the opening piece “Things Were Eaten” by Peter Meehan and Peter Chang.
All in all, Lucky Peach = fantastic writing, fantastic contributors, and fantastic recipes.
{DIY sugar cubes} (via {nifty thrifty things}: {DIY sugar cubes})
Due to a slight mishap, we ended up at Bogart’s a little too late for our likings so unfortunately I did not get to try out the tasty morsels of this famed BBQ joint (its older brother is Pappy’s Smokehouse). I did, however, got to stand in line and waft in all the carnivorous scents that permeated the tiny establishment.
Sadly the place closes when they run out of food, which usually happens in the early afternoon. This will be enough motivation for me to get up earlier next Saturday and try my luck again!
Lamb cutlets with crushed chickpeas and sugar snap peas
(recipe)
Made this for dinner tonight as a pledge to start eating more chickpeas and it was such a hit! I substituted the cutlets with lamb stew chunks and the sugar snap peas with haricot verts. It’s super easy (and not to mention quick) to make so it is the perfect dinner for week nights. I foresee this becoming one of my staples!
Lavender Lemonade
* 2 cups sugar
* 5 sprigs lavender (stems and buds), plus additional for garnish
* 2 cups fresh lemon juice (from about 10 lemons)
* 1/2 cup fresh lime juice (from about 4 limes)
Directions:
In a large saucepan, bring one gallon of water and the sugar to a boil. Remove from heat; add 7 lavender sprigs and lemon and lime juices. Cool to room temperature, strain, and chill. Serve on ice, with additional lavender for garnish.
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