how sweet. my mom came into my room and changed my clock for daylight savings
the only clock that is still off is the only one i’m responsible for…the car. and i assume i’m just going to be in the eastern time zone whenever i’m driving until i’m not lazy or daylight savings ends, whichever comes first.
this is coming from me…who is on west coast time whenever i use my laptop. i graduated and moved back home from ca 1.5 years ago….heh
stopped by starbucks and asked for some matcha green tea powder- i was inspired to make green tea frosting. couldn’t decide if it would pair better with chocolate or vanilla so i did a marble cupcake.
everything went well until my frosting…so. lumpy. i looked up solutions online and one person was like…that sucks, start over. haha NO WAY so i just beat the frosting until all of the butter disappeared…note to self: never be impatient and don’t let the butter completely thaw. my back hurts…why do housewives not keel over and walk around like quasi
leslie’s default cream cheese frosting: 1 8 oz. package of cream cheese 1 stick (1/2 cup) of butter 3/4 cup of powdered sugar…you can go up to 1 1/2 cups or more (hardcore) 1 tsp of vanilla or 2 TB of lemon or 2 TB of green tea powder anything except for pumpkin. i’ve decided that i hate homemade pumpkin almost everything
beat together butter and cream cheese, add flavoring, and then beat in powdered sugar. magic
魚香 (yu xiang) translates to fish-flavored. It’s not really fish-flavored- it’s the default ingredients used to cook fish (ginger, green onion, and garlic)…in the olden times. haha
today i made fish flavored eggplant!
ingredients: 8 cloves of garlic (or less) a chunk of ginger 2 stalks of green onion 3-4 asian eggplant (the mini ones)
sauce: cornstarch slurry (1 TB cornstarch, 2 TB water) 1 tsp of soy sauce 1 tsp of white vinegar 2 tsp of cooking wine 1 TB of fermented bean paste (豆瓣醬) 1/2 cup of chicken stock or water 1 tsp sugar
1. Cut the eggplant into strips as big as your index finger…or you can go with the diagonal cut. Asian cooking is really forgiving…do what feels comfortable 2. Put oil in your (preferably) wok and heat it up on high, add in the eggplant and turn down the heat to medium. Since this vegetable is very absorptive, a healthier option is to boil the eggplant until they are fork tender, but when I’m cooking chinese I like to go all out (in terms of fatty-ness). Apparently if you keep the oil at a hot enough temperature, the eggplant won’t absorb as much….trial and error? 3. While the eggplant are cooking, chop up your 8 cloves of garlic (smashing it and then mincing), stub of ginger (i like to chop it in large pieces because I hate ginger and want to be able to spot it to pick it out), and 3 stalks of green onion (1/4 inch pieces). Don’t forget to keep an eye on the eggplant, you might have to add more oil to prevent them from burning. Once the eggplant is soft (~5 minutes) use a slotted spoon to scoop them out and put them on a paper-towel lined plate. 4. Heat up more oil (2 tsp or so) and then add in the garlic, green onions, ginger and TB of fermented bean paste. Let the flavors infuse into the oil for a couple of minutes and then back into the pan goes the cooked eggplant. 5. Add 1 tsp soy sauce, 2 tsp cooking wine, 1 tsp of white vinegar, 1 tsp sugar, and 1/2 cup of chicken stock/water. Bring the sauce to a boil and then plop on a lid and simmer for 5 minutes. 6. Take off the lid, check the consistency of the eggplant (some like it harder/softer) and either cook for longer or stir in your cornstarch slurry. TADA that should be it
i have this really ugly picture of my eggplant…………