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Posted by Toby from Glamorous in Retrospect |

(Resurrecting a post that’s been sitting in the Drafts folder for almost 2 years now, and testing a new crossposting plugin at the same time.)

We are not social people. Well, okay, we’re selectively social. We have our groups of friends that we see now and then, but we don’t generally seek out new acquaintances. This will become important in a bit.

But we do like to cook. When looking for things to do on this trip, Stephanie found this cooking class that covers several Japanese dishes, and includes a main dish of actual Kobe beef. We figured, “Sounds cool!” and signed up.

Read more... )
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So a long time ago I posted about my and [personal profile] myrialux's experimentation with a Brussels sprouts recipe, the conclusion of which was that we still both hated Brussels sprouts.

Many of you said that oh no, if we just roasted them simply we might like them. Well, I am here to tell you...nothing about roasting them. But I have, in fact, now eaten a recipe that included Brussels sprouts that I didn't hate.

On Saturday, after the local roaming extortionists shook us down for all our candy, we went to one of our favorite local restaurants, Bonnell's Fine Texas Cuisine. While there, I ordered a new dish from the fall menu, which was a breast of pheasant with, I quote, "house-made bacon, five spice potatoes, brussels leaves, applesauce, demi-glace."

Reader, it was delicious. All the more so because the leaves of the sprouts contained no trace of any Brussels sprouts flavor whatsoever. They were merely texture. I ate half my entree (because I always, always have to get the tres leches créme brulée BECAUSE YES) and had the other half for lunch on Monday and it was still tasty and compeltely free of any Brussels sprouts flavor.

So: yay!


May. 14th, 2015 09:29 am
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Anyone want to join me on my new butter/cookie/mayo diet?

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Toby's parents are hosting Thanksgiving this year. I volunteered to make dessert. Suggestions for something semi-spectacular, anyone? The only caveat is that it'll be made up here on Wednesday and driven across the state on Thursday and be consumed on Friday.

I am not afraid of complicated! I've made Momofuku Milk Bar-style layer cakes before! (I'll say, however, that Toby's parents tend to be a bit conservative in tastes, so something like a rhubarb and lime pavlova will probably be eyed with suspicion. Something like a chocolate blackout cake would be more recognizable/welcome to them.)
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I said I wanted french fries, and I HAD FRENCH FRIES.

They were WARM and CRISP and SALTY. I also had a corn dog, but it wasn't the important part of the meal. FRENCH FRIES.


Jun. 5th, 2013 12:10 pm
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I'm currently rereading Water Sleeps, the 8th book of Glen Cook's Black Company series. I'm now into the books that I've read only once previously, so instead of noticing the landscape, as I did more on the books I'd read multiple times previously, I'm now actually managing to get the plot. (I read fast and can't slow down easily, and tend to get the gist of things on first reading, more detail on the second, and then various other bits of things on subsequent rereadings.)

And I wanted to talk about the dinner we had at SER (image the E has a line over it) on Saturday night. This is the oofy restaurant on the top of the Anaotle, the hotel that A-Kon was held at. cut for food porn )
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So! We're making pork schnitzel tonight, accompanied by German potato salad and a honey-beer bread. The important question: what to have for dessert? Given that I don't care for strudel that much, which Toby considers blasphemy. :)

(What we'll probably end up doing is going by the pastry counter at Central Markup and each choose something that looks good, but ya never know.)

edit: Or maybe I can convince Toby to go by The Swiss Pastry Shop for lunch and peruse their baked goods? Hmmm.
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So Toby and I have a bunch of Mason jars left over from the wedding. When I ran across the concept of salad in a jar on some blog I was linked to, it was a natural.

It's a way to make a hearty salad in advance and store it in the fridge for up to 5 days. You layer the ingredients in a Mason jar with the lettuce on top (to make sure it doesn't touch the dressing), and there ya go. We made 3 each this weekend, and had them for lunch on Monday and Tuesday, and dinner today (we both felt like going out at lunch), and we just made two more each for Thursday and Friday.

MARVEL at the sight of salads in jars! )
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...but a Korean rice porridge* franchise has opened in Dallas. The descriptions are making me hungry, but as it's an hour away I can't actually go there for lunch.

Also, it looks like Dallas (Richardson, actually) is getting an Alamo Drafthouse which is the AWESOMEST DINNER MOVIE THEATRE EVAR that actually THROWS PEOPLE OUT OF THE THEATRE WITH EXTREME PREJUDICE for talking AND texting. They even made an angry voicemail into a video (NSFW, language).

* I only know the Chinese name for it! Juk, as in the name, and as mentioned in the article now that I look closely at it (I was distracted by the food descriptions!). Thanks, [personal profile] yhlee!
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Got home from work today STARVING, as I'd only eaten the sushi from the cafe in the library for lunch. Made a large salad, ate that, still hungry, ate a tangerine, still hungry, ate the rest of th3 cucumber I had, STILL HUNGRY. Then realized that fat slows down digestion, so had three of the teeny tiny mini Reese's peanut butter cups*.

Result: no longer hungry. XD

After I put my calories for the day into Calorie King, I realized that of COURSE I was hungry ... before I put in the peanut butter cups, my fat intake for the day was only 6% of my total calories. Significantly lower than usual! No wonder I was starving. Anyway, just waiting for [ profile] myrialux's parents to arrive, then we go out for dinner.

* These aren't the usual minis, but some REALLY mini ones! Takes 11 to make 200 calories! 3 is only 50.

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