Wednesday, April 30, 2014
I finally brought my husband to Persimmon Cafe downtown, which has only gotten cooler since the last time I was there. We had date night sammies on GF bread, soups, and these amazing custards for dessert (I was STUFFED). This one was a Nutella frozen custard with mini marshmallows torched on top. Out of this world!
Friday, April 18, 2014
I know I've sung the praises of Bon Banh Mi many times, but I'm going to do it again. I got there right before closing to order some to go tacos, and they were cleaning up. They offered to send the remaining tofu home with me since it was going to get tossed. I gladly accepted and made a five spice tofu salad for lunch today with lettuce, carrots, cucumbers, and cilantro. Their tofu is amazing and one of those things I have not figured out how to make at home. They get the texture and the flavors right, which is no easy feat. Such a nice work lunch!
Monday, April 14, 2014
Once upon a time I sold jewelry at the Lowcountry Artist Market and there was a lovely gentleman there selling candles he had made out of the bottoms of wine bottles. A few months later he was looking for a bookkeeper and I put him in touch with a friend. Fast forward a few years, and Rewined Candles has taken off in a big way. Luckily my friend is still their bookkeeper and she hooks me up with awesome new samples, like this radish Produce candle!
I was super skeptical about this one, but zucchini curls are a pretty decent substitute for pasta. The trick is getting them just barely cooked (too cooked and they get soggy). We have a cook new kitchen gadget that makes the curls but you could also use a peeler. Once everything is prepped, warm up the pesto (or whatever sauce, I thinned it out with water) then warm up your ingredients (tomatoes and white beans). Microwave the zucchini for about one minute (it should start softening, just a touch). Finally add in your zucchini and feta and stir until just warmed. That's it!
Not the prettiest picture, but my friend Kristin made this for a dinner party and I wanted to remember the recipe. First saute a shallot in olive oil, then melt in some butter and cook an entire yellow squash, an entire zucchini, and about a cup of peas until nearly done (but still firm). Add in cooked brown rice, and stir in stock in small quantities until it is absorbed (a few cups) while seasoning with salt and pepper to taste. Stir in a full container of shredded Parmesan (or other hard cheese) and chopped herbs (we used chives). Top with more chives and serve warm.
One plus side to my daily commute is that my office is near some pretty good hole-in-the-wall restaurants. One of them being Pollo Loko Peruvian Cuisine, where they have some of the best fish I've ever had. I get it with a side of pico for some extra spice but it's straight up delicious.
File this under 'You Can't Make This Stuff Up.' Last weekend some friends and I went to Myrtle Beach to check out the College Intramural Quidditch World Cup match (and get our Fuddruckers fix). It was wild and very good people watching. There were big schools there, like UCLA, UT, University of Michigan, and the University of Maryland. As fans of the book it was kind of surreal seeing people play it for real, though there were obvious logistical differences (no flying brooms, the snitch was a person instead of a magical object). YOLO, right?