Tuesday, September 1, 2015

Wendell's Lechon Special


This recipe is courtesy of Elena's Filipino Foods and can be found here.  Basically, you're supposed to boil some pork belly for about 1 1/2 hours. Then you place the pork in a strainer for about 1/2 hour to drain the water and then you deep fry for another 1/2 hour or so.

I lucked out and was able to get some action shots for you.

IMG_7480

IMG_7483

Whoa!!
IMG_7484

Chop up and add onions, tomatoes, patis and salt. I've been thinking about adopting a more vegetarian lifestyle, but it's foods like this that make that totally impossible. 
IMG_7492

Monday, August 31, 2015

Surprise Package


One of my favorite sellers at the swap meet was selling a surprise package for $8. I could see some of the items under the see-through wrapping but most were obscured. The first item below caught my eye. Just the zippers alone would cost me $3 if I were to make the pouch myself, so I thought I'd take the chance and I bought the package. 

It was kinda like Christmas, digging the stuff out.

IMG_7270

IMG_7273

IMG_7274

IMG_7277

IMG_7293

IMG_7297

IMG_7301

IMG_7295

IMG_7280

IMG_7284

IMG_7282

IMG_7286

IMG_7288

IMG_7290


Saturday, August 29, 2015

Wendell's Rigatoni with Portuguese Sausage


This is a recipe by Foodland's Chef Keoni.  More info about it can be found here. It was so ono, especially with bread and butter on the side. Ack!

IMG_7313

3Tablespoonolive oil
2eachPortuguese Sausage sliced bias
3eachbell peppers, thinly sliced, assorted colors
1eachyellow onion, thinly sliced
1⁄2Teaspoonkosher salt
1TeaspoonBlack Pepper
1Pounddry rigatoni pasta, cooked and cooled
1Tablespoonfresh italian parsley chopped
1Teaspoonfresh basil, chopped
1Cupgrated low moisture mozzarella
1Cupgrated parmesan
8Ounce  tomatoes
  1. Heat the oil in a skillet over medium heat. Add the sausages and cook, turning, for 2 minutes.
  2. Add the peppers, onion, and cook for 4 minutes. Add in tomatoes, salt, and pepper. Cook until peppers are soft and tomatoes have burst their skins, 10 minutes.
  3. Fold in pasta and allow to heat through. Add in parsley and basil.
  4. Finish with a cup of grated low moisture mozzarella and the parmesan cheese.

Thursday, August 27, 2015

The A-Salt Gun


Yay! Flickr fixed their bug!! "Fixed their bug" . . . LOL . . . so appropriate. Because this is what I wanted to share . . . Wendell's birthday present . . . a Bug-A-Salt weapon. Cool, hah! I got it from Amazon:  Bug-A-Salt

You gotta go kinda close to the target . . . three feet is the most effective range, but you can still stun from a farther distance.  It's like a shot gun that shoots a spray of salt. It only uses about 1/2 teaspoon per shot, so there really isn't much scatter.

It's supposed to be for flies, but Wendell was successful in getting a 747 cockroach the other night. He stunned it with the first blast and then shot it a couple more times after that.  He swept up the salt with the roach.

IMG_7363

Here's Wendell practicing in the back yard. He also practiced on Landon's back . . . because Lan was curious about the power of the gun and asked Wendell to.  Wendell shot him from about 10 feet away. Landon yelled, "AAAAHHH!!" I laughed.
IMG_7357

Tuesday, August 25, 2015

Martha Stewart Garlic Chopper


I wanted to show you Wendell's birthday present, but I'm having issues with Flickr so looks like it's not happening. According to Flickr's Help Forum, I'm not the only one so hopefully they'll resolve the problem soon. In the meantime, I have a few posts that are already loaded in my Draft folder, so at least I'm good for a few days. 

Today, you get to see this garlic chopper that I got at a rummage sale at Aina Haina Elementary a few months back. It was 25 cents.

IMG_6475

I was surprised . . . it actually worked.
IMG_6466

It has wheels on it. As you roll it across a flat surface, the blades go around and around and your garlic gets chopped.
IMG_6465

Unfortunately, if you want one, it'll cost you $9.99 at Macy's. It's totally not worth 10 bucks, but at 25 cents it's good.IMG_6478

I used the same clams that I wrote about here and made this with the garlic. I sautéed the clams in butter, olive oil, clam juice and parsley and threw in linguine noodles. 

IMG_2849



Sunday, August 23, 2015

Geri's Broccoli Salad


My sister Geri made this super ono salad.  I ate the left half of the container before I thought to take a picture. Here's what's left of the salad.

IMG_6582

1 or 2 “heads” of broccoli

About 1 red onion (you can use white onions, but red is preferable)

Dried cranberries – aka “Craisins” (can substitute raisins, and some people use grapes, as many as you like)

Roasted salted sunflower seeds (as many as you like)

Crumbled bacon (about as much as you like: if you use the “Hormel Precooked/precrumbled” package, about ½ a package is plenty.

Dressing: 1 cup mayonnaise, ¼ cup sugar, 1 tbs. red wine vinegar, adjust the sugar and vinegar as needed

The dressing will make enough for about 1 ½ recipes, but the leftovers keep well in the refrigerator.

Friday, August 21, 2015

Samsung "The Safety Truck"


So so so so cool of Samsung. Makes me wanna go out and buy one of their products.



Thanks for sharing, Ross!

Wednesday, August 19, 2015

The Tip


I went to pick up some food at a restaurant this past Sunday. While waiting for someone to notice me at the counter, I saw this cute mechanical toy. I figured that it was da kine that a coin gets sensed and then stolen like this one on Amazon.  I thought that it was a pretty sly way to get some tip money, but I was curious so I took the bait.  

I put a dime in front of the penguin. Nothing happened. I put it on the narrow table in the front of the device. Nothing happened. I put the dime halfway into the slot just above the table. Nothing happened. I pushed the dime all the way into the slot. Nothing happened. I felt all around the contraption to see if maybe there was an on/off switch.  

By this time a girl came to the counter to help me. I said, "Does this thing not work?" She said, "You gotta lift up the top." I said, "Wha? You lift up the top?" 

I lifted up the top.

IMG_2991

It wasn't a mechanical anything.  It was a toothpick holder. 
IMG_2992

And it stole my dime.

Monday, August 17, 2015

Bangkok Chef with Kat and Mich


If you read Kat's blog Adventures in Japan then you might already know that me and Mich met up with Kat last week. First time meeting Kat, but it was like meeting up with an old buddy. Pretty cool how that works, yah.

The Chicken Larb below is totally my favorite dish, but I was so excited meeting Kat, that my mind went blank and all I could say was, "It's a chicken dish . . . um, chicken . . . chicken . . . all cut up . . . " I think it was Kat who pointed at the menu board and said, "Is that it? No. 24?" Yup, that was it. 

And also, when you're ordering and you tell them that your name is "Sue" instead of "J-a-l-n-a" for convenience's sake, it's a good idea to remember your name when your order is ready. Just saying.

Chicken Laarb ($9.35)
IMG_2974

This was their House Special Rad Nah. ($13 something)
IMG_2973

Panang Chicken Curry ($8.45)
IMG_2975

Spring Roll ($8.60)
IMG_2976

We shared this Mango Panna Cotta ($2.95). Very refreshing! Thanks Mich!
IMG_2979

And here's my goodies from Kat!  Thanks Kat! It really was fun meeting you.
IMG_7318


Saturday, August 15, 2015