A Touch of Ginger: March 2009

Sunday, March 29, 2009

Wrapped Milk Chocolate Assortment!

eeeeee! :D

See's Peanut Brittle!

If yzhou were a man, I would so marry her (...him?)

Saturday, March 28, 2009

I sort of just realized, as I finished a very moist but tasteless slice, that the recipe may have called for 3 cups of ripe banana, and not 3 ripe bananas, which were what I was saving this week. Maybe I'll make some sort of frosting later :\

My Mother's Chicken Curry

yeah, we cheated a little with some baby carrots...

you can't tell, but they're green

ugh. After that especially-bad St. Patty's experience in the dining hall, yeah... I definitely wouldn't ingest this stuff

"Et Tu" Caesar Salad kit

I couldn't help but titter like a schoolgirl

Admittedly, this is probably a really good idea and probably yummy

but still. Why doesn't it need to be refrigerated or frozen? aghh, the preservatives taste~

Buttery-flavored maple-flavored syrup

really?

There's just something about Cheesecake-flavored things that disturbs me

Something really upsets me about this concept and its proximity to the ready-to-eat cheesecake filling

the "New China Pearl," Woburn (5)

Yeah, you really can't have anything but a Chinese restaurant in here. Maybe I'll take a picture of the outside next time (although the bar + karaoke lounge is Japanese themed)

the "New China Pearl," Woburn (4)

Sweetened soft tofu is actually beginning to grow on me (especially seeing as how no one does the salty version, which I guess is more of a northern thing) and ordering something that's more insulated was definitely a good idea for those who came in the early part of Dim Sum time

the "New China Pearl," Woburn (3)

But there's no way you could screw this up. Well, unless you over fried it, there was actually lotus paste inside, the skin was too thin....

the "New China Pearl," Woburn (2)

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the "New China Pearl" over in Woburn (1)

This place was my first regular exposure to Dim Sum, back when it was still Wei Lu's ("we lose"), but then it began regularly changing ownership and the food got crappy. this is another reincarnation, but claims to have been here for like, ever, so I wonder if it's the Wei Lu's people under a new name.

Anyhow, one of the key memories from Wei Lu's was the woman who pushed around the "ha gao, siu mai" cart, and who had the really loud and distinctive voice that we would always look for. I'm not sure if this is her, but she's an acceptable replacement. Could be louder.

One of the other ladies kept responding to my mother in Cantonese, when she obviously understood my mom's Mandarin and assumed my mom also understood her. We sort of got nowhere with her. heh heh heh...

Food isn't really distinctive and you should probably come later than we did, maybe closer to noon when the line begins to form and the food on the carts is fresher and warmer.

Friday, March 27, 2009

It looks gross, but

Some of the leftover Oyaku-don from last night (Yama; too expensive) plus avocado. Surprisingly awesome.

Wednesday, March 25, 2009

o rt@o

Ran: i want to see you with a nice boy
me: ?
Ran: one that makes you happy
me: et toi aussi
Ran: yes
i also hope to find a boy that makes you happy
me: hehe
<3

4:30

teamwork

Several hours later

In my defense, several other girls have been eating them too.

Her mother emailed the recipe:

Ingredients

3/4 cup butter
1 cup Sugar
1 Egg
1/4 cup Molasses
2 cups Flour
2 teaspoon baking soda
1/2 teaspoon Salt
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
Sugar for garnish

Instructions
1. Beat butter and the 1 cup of sugar together until creamy. Beat in egg and molasses.
2. Combine flour, baking soda, salt, ginger, and cinnamon.
3. Add dry ingredients to the creamed mixture, stirring until thoroughly blended.
4. Cover the dough and refrigerate for at least 2 hours or until the next day.
5. Preheat the oven to 300° for a convection oven, 350° for a regular oven.
6. Sprinkle sugar on a piece of waxed paper. Pinch off a piece of dough, roll into a 1-inch ball, and roll in the sugar to coat. Repeat with the remaining dough. Plase the balls about 2 inches apart on an ungreased baking sheet.
7. Bake for 10 to 12 minutes for either oven, or until tops are almost firm.
8. Let stand on the baking sheets for about 3 minutes, than transfer to wire racks to cool.

Source:

KitchenAid Convection Oven Cook Book

Lemon Thai lunch is just about as expensive as Dinner

Drowning my anxieties in yellow curry

Homemade Ginger Snaps!

Nom!

Two reflections

1) The baby carrots which I just essentially binge-ate (as much as you can binge on fresh items), in retrospect, tasted a little funny

2) In my rush, I also opened the side of the bag without the ziplock slide. I figured baby carrots this cheap came in impractical packaging...

Tuesday, March 24, 2009

Oh

someone who spends an awful lot of time in the eng1neering lab tried to hide the paper towels she stole off of the janitor's cart while he was cleaning a bathroom

Monday, March 23, 2009

Old picture that I never posted

allo

Between the Hours (name?)

Red Bean Shave Ice

Colors (3)

Bibimbap and my Sundubu

Colors (2)

Kimbap

Colors (1)

Dukbokki

(Yeah, this is in Allston [Brighton?] but I don't feel like creating an Allston/Brighton tag unless trips to A/B get really frequent)

Sunday, March 22, 2009

Butterscotch cupcake

She said she used yellow cake mix and butterscotch pudding mix. Very very nice

Shabu Shabu

Shabu Square at Harvard Sq

Unfortunately they don't even make their own fishpaste, wtf? Weak

Don't be a Dick

Message that I didn't end up sending from MIT's student center during the week previous

Saturday, March 21, 2009

Why we're fat indeed

I've never tried this, but I imagine that had it come out earlier, it might've become a staple in some households.

Pillsbury Bunny!

if I liked sugar cookies, I so would've bought this just for the adorable Pillsbury doughman-cum-rabbit. Random use of Latin seems so awkward and even inappropriate sometimes.

Yo Tiao finally came after like, 40 minutes

Shangri-La

Chicken roll and Yo Fan (translation would just sound nasty)

Shangri-La

Beef Bing thing

Shangri-la awesomeness

Ba Bao Taro (sorry, forgot what it's called) Ni @ Shangri-La

It sounded better than it was. it didn't even sound that good (taro mud? seriously?) but I have bad judgment as far as experimenting with new things goes

(and yeah, I did just say yesterday that we *never* go to Shangri-La anymore)