Cy's Breakfast

 Per Cy, "$13 char siu good, everything else not so good.

 

 

Lambchop's Ear

Kai chewed off Lambchop's ear the other day and didn't want to give it to me. 

 

You can click on the photo below to watch a video.

 

Thai Yellow Curry

I made this a week or so ago using a box mix that I got from Ross.  I actually used two boxes. Everything you need is included in the box, but I also added chicken, sweet peppers and a potato.  It was gooooood.  But I knew that it would come out gooooood because I've made the green curry version many times before.  You can check out a blog post about it here. 

 

   

 

Kai's Cool Find

Kai was playing with something that he found in our backyard, and I was kinda amazed to see what it was.  You can click on the photo to watch a short video and here to read my explanation.

Exotic Phenomena in Dimension 4

A very smart gal gave a talk at a mathematics conference at Harvard.  I didn't understand a single statement she made, but watched for 8 minutes because I was intrigued.  It has 898,438 views right now.  Does that mean that 898,438 people can understand what she is talking about?

Pork and Pepper Stir-Fry

I bought a bag of sweet peppers to see if Kai would like some added to his meals (he does), and decided to use some to make us some dinner the other night.

The recipe is from The Woks of Life website.  It's a keeper 'cause was ono and easy.

Ingredients

For the pork and marinade:

• 8 ounces pork shoulder or loin (cut into thin strips)
• 1 tablespoon water
• 1 teaspoon cornstarch
• 2 teaspoons vegetable oil
• 1 teaspoon Shaoxing wine
• 1 teaspoon oyster sauce
• 1 teaspoon light soy sauce

For the rest of the dish:

• 6 long hot green peppers (6 peppers = 10-12 ounces/280-340g)
• 2 slices ginger
• 3 cloves garlic (thinly sliced)
• 2 tablespoons vegetable oil
• 1 tablespoon Shaoxing wine
• 1/2 teaspoon sugar
• 1/2 teaspoon dark soy sauce

Instructions

• In a bowl, combine the thin strips of pork, water, cornstarch, oil, Shaoxing wine, oyster sauce and light soy sauce. Mix well and set aside while you prepare the other ingredients.
• De-seed the peppers, and thinly slice them on a diagonal. Prepare your ginger and garlic.
• Heat your wok over high heat until smoking. Add 1 tablespoon of oil, and then add the pork. Stir-fry for 2-3 minutes, until the pork is lightly browned around the edges. Remove the pork from the wok and set aside.
• Over medium-high heat, add another tablespoon of oil, along with the ginger, garlic, and peppers, and fry for 30 seconds to 1 minute. The peppers should be beginning to blister from the heat, but control the heat to avoid burning the garlic! Add the Shaoxing wine to deglaze the wok. Stir for another 10 seconds. 
• Add the pork back to the wok along with the sugar and dark soy sauce. Stir-fry for another few seconds over high heat, and serve.

Kai the Retriever

Click on the photo below to watch Kai in action.

Dd's Pan-Fried Lamb Chops

Lamb is actually not my thing, but this sure does look good.

PAN FRIED LAMB CHOPS 

 

4-6 lamb rib chops, ½-inch thick 

Marinade: 

4 cloves garlic, crushed 

¼ c. olive oil 

2 TB balsamic vinegar 

1 TB fresh lemon juice  

1 TB dried rosemary 

1 tsp. lemon zest

½ tsp. salt

¼ tsp. freshly cracked black pepper

 

Place chops in a shallow dish. In a mixing bowl combine marinade ingredients well; pour over chops. Allow to marinate 4 hours or overnight. 

 

Over medium-high heat, warm skillet.  Brown lamb chops 3-4 minutes. Turn, basting with marinade as needed. Continue cooking 3-4 minutes to bring to desired doneness.  Serves 2.

Alone at the Dog Park

It was mid day a few days ago when we took Kai to the dog park.  Except when one dog came for a little while, he had the whole park to himself. 

You can click on the photo below to watch a short video.

Kai's Newest Toy

It's a frisbee, BTW.  😁