It took about 20 minutes for our Curry Guru stuff to be ready, so while I was waiting I ordered a couple of baos from Ama's Gua Bao which was nearby.
This is the Pork Belly Bao ($8). Tender with a sweet peanut topping.
When Wendell asked if I wanted to go with him to the Kakaako Farmers Market this past Saturday I said sure, thinking that I could pick up some vegetables.
I totally wasn't expecting to see this. We got there before the starting time of 8:00; the parking "lot" was almost full, and already had kinda planny people.
Wendell came specifically for the fried rice from Curry Guru that he had seen on social media. Luckily, we found the tent pretty fast even though it was across the street.
I picked the Morning Guru.
This is the Fried Rice with Chicken.
We also got the Combination Curry Plate with Meatballs and Chicken. The gravy small kine spilled on the drive home.
I don't know the cost for each individual item, because as you can see there are no prices on the menus, but we paid a whopping $66 for all! Was very flavorful and all, but 66 BUCKS!
It was really interesting to see all the different vendors, but as it got hotter and crowded-er as we waited for our food, I just wanted to get outta there.
We don't train too often 'cause it's not Kai's fave thing to do. He'd rather fetch a ball instead. But he did good on this day, and I wanted to show off. Click on the photo to watch a video.
BTW, my toe IS bent that way. 😄
National Ice Cream Day is this Sunday and my fave Roselani ice cream is on sale at Foodland tomorrow!
I think you can't go wrong when you combine pork with vinegar, garlic and pepper!
PORK PERNIL
2 #s boneless pork shoulder, soak in water to remove excess blood, drain well
Marinade:
4 cloves garlic, crushed
2 TB olive oil
2 TB apple cider vinegar
2 large bay leaves
2 tsp. salt
1 1/2 tsp. cracked black pepper
1 tsp. dried oregano
On work surface score pork with 1-inch-deep cuts lengthwise. Turn pork and make deep cuts creating diamond shapes.
In a large dish combine marinade ingredients well. Place pork into dish; spoon marinade all over pork and into cuts. Marinate refrigerated 6-8 hours or overnight. Baste pork every couple of hours.
When ready to prepare pork preheat oven to 325 degrees. Line baking pan with long piece of heavy-duty aluminum foil (large enough to cover and seal pork). Place pork along with any excess marinade into prepared pan. Take ends of aluminum foil and seal pork tightly. Bake 3 hours.
Preheat oven to broil. Unseal aluminum foil to expose pork. Base as needed with marinade. Broil 18-20 minutes until top of pork is crispy to desired consistency.
Serves 4. Note: Leftovers make great tacos, fajitas.
I got these from Duck Lee in Market City. So so ono. But $53.14!!
Plump, firm, sweet and juicy, the best cherries that I've had in a really long time. Maybe ever.
I-don't-care-for-fruit Landon said that they were "frickn"good.
The description on the top of the container says "10 row & larger". According to Google: A 10-row cherry means exactly 10 cherries fit in a line across a standard 10.5 inch box, making it roughly an inch in diameter. Cherries that are 10-row and larger command premium prices, offering a meatier, juicier bite with a higher fruit-to-pit ratio.
According to Wendell the cherries were only $3.69 for a 2-pound tub. Can that be right? Don't go buy yet. Wait. I want to get another container (or two) first.
As soon as Wendell busted this out from his shopping bag I said, "Oh no!"
And yup, it was "oh-no-licious". I cut one into four pieces thinking I'd just eat a fourth. But nooooo, I went back for another piece.
Landon came into some money (poker winnings) so he treated us to some Chinese food with a few $$upgraded$$ versions from what we usually order.
Salt and Pepper Squid ($22.95). I really liked the onion-garlic topping. Wish they had put more.
