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- EweeHungry now… Happy new year!
- MarianaThank you, Luna. This is all I can choke out for the moment… and thank you for reminding us of GMRC!...
- eweeGood God that was some amazing writing. Love that she called you Looney, and her Sunday breakfasts sound...
- eweeLove it. Count me in. Happy merry frakkin bah humbug to all of you!
- KiaI’m in for parols, eats and memories.
Happy Holiday Hugs!
Bonklet World, April 2011
≡ Category: Bonklets, Pictures, Semi-daily thoughts | ≅ 4 Comments
Just in time! Team Bonklet is in Rehomo Beach this weekend on a summer pool time adventure! Icy beers, pool side bloody mary’s, many cooks in the kitchen, and a 2:1 adult to baby ratio make for a relaxing long weekend. But that is today, these pictures are from April (click on image below to get to the full album.) Ayumi and Yuuki had another exciting month. April highlights include visits from Cali. Aunties Christina, Rini and Nobuko, and tito Rayray, discovering the joy of swings, peeping the cherry blossoms at the Botanical Gardens, playing with imo Julie, uncle Chris and cousin Zoe, reading with aunties Al-b and Anjana, and of course, visits from Uncle Bobert and skyping with auntie Mark! Hope you enjoy the pictures and drop me/us a line!
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Wok-fried Szechuan chicken
≡ Category: Semi-daily thoughts, stuff i cooked | ≅ Comments Off
Living in Prospect Heights with little time to trek to gourmand butchers means limited access to organic/non-hormone pumped meat. This led to my recent self-tutorial on how to butcher a whole chicken. (It’s easier to find a whole “healthy/natural” chicken rather than butchered cuts.) It wasn’t pretty and left me with the “what do I do with a whole frakkin’ chicken” dilemma. I need to refine the fry technique here, but the spice and marinade is promising.Yes I know, pictures would be good, but as I said before, this is mostly a journal for meself since I forget too easily. Sorry that it’s not more enticing!
Gather these:
Half a chicken: whole, parts, bone-in, removed from bone–whatever floats your boat.
1 tbsp of Szechuan peppercorns ground/rubbed through hands
1 diced japaleno
.5 a head of diced garlic
.5 tbsp of sea salt
vegetable oil
swirl of Chinese cooking sherry
2 tbsp of corn starch
Do this:
Toss szechuan peppercorns, jalapeno, garlic, and salt with chicken. Let it sit for however long you can wait.
Bring chicken to room temperature.
Coat with corn starch and shake it…like a polaroid picture…
Heat some vegetable oil in a wok.
Fry up the chicken.
Eats the chicken.
Happy mother’s day Joannie
≡ Category: Bonklets, Semi-daily thoughts | ≅ 6 Comments
This whole mother’s day thing is complicated. So it’s comforting that what’s most important –to remember and honor how excited Joannie was to become a mommy — feels simple and comes naturally. I probably would have made brunch, or grilled a steak for Joannie. More likely the latter. I hope everyone is having a celebratory and appreciative Sunday!
