Cy made this for their dinner the other night. He said that it was super easy!
We lost power from Friday afternoon until Sunday morning.
Landon's power bank thingy saved our food.
Just a heads up. Our router got fried from the surges during the outage. 😒
Blogging will probably get delayed until I can get WiFi to my computer.
Erick's lamb was my fave piece this week. He also made the abstract figure in the back of it. The ball fits into the pocket. Both very cool!
To celebrate Kai's birthday we got takeout from Beastside Kitchen. I loved everything, especially the Pork Belly Bao!
Garlic Umami Shrimp ($27)
Kalbi ($32)
Crunchy Garlic Kimchee ($18)
Fried Saimin ($24)
BBQ Pork Belly Bao ($23)
Kai had Steak and Sweet Potato!
Didi says: Dis was da bomb…da bottom gets super crispy from all da buddah and da top is gooey melty yummy !! 😉
½ 6-8-inch round loaf country or sourdough bread
3-4 TB butter
1 ½ TB olive oil
2 cloves garlic, finely grated
Kosher salt
1 TB Italian parsley, chopped
1 tsp. dried basil
3 TB Pecorino cheese, grated (can substitute Asiago or Parmesan cheese)
Preheat oven to 400 degrees. Use a bread knife to cut lengthwise into top of bread loaf,
stopping short of cutting through to bottom of the loaf. Turn loaf and cut cross hatch
pattern; again, stop short of cutting through to bottom of bread loaf (so the loaf holds together).
In a small saucepan over low heat, melt butter. Add olive oil and garlic. Cook, stirring often, until very pale golden, 4 minutes. Stir in pinch of salt, parsley and basil. Remove from heat.
Place large sheet of aluminum foil onto baking sheet. Place bread loaf into center of foil.
Gently separate cubes of bread from top of loaf. Spoon butter mixture into “cuts” of bread.
Spread over cut surfaces, saving 2 TB of butter. Drizzle remaining butter on top of loaf.
Distribute cheese between cuts and on top. Wrap bread loaf in foil forming pocket on top
area of bread, making sure to not touch surface of bread. Bake bread until heated through,
10 minutes. Unwrap foil and continue baking until slightly crisp, 5-7 minutes more.
Serve immediately. Serves 2-4 depending on size of loaf.
Wendell found this recipe on the RecipeTin Japan site. It's pretty much just three ingredients - yama imo, shoyu and butter! And it came out so tasty that he made it again for pupu for his softball team.
Peel mountain yam and slice it into 1cm thick discs.
Cook for 2½ – 3 minutes until the bottom of the yam pieces are browned.
Turn the yams over and cook further 2½ minutes until the bottom of the yams becomes browned.
Pile the sautéed yams on a serving plate, scatter the chopped chives over it.
Kai is two years old today!
These are the pieces that came out of our first firing. I found out that the round flat things with pukas are frogs to put on top of flower vases to keep the flower stems separated. So clever!
Super scrawny. Not like Amy's. Maybe it wasn't really time to harvest yet, but I didn't want them dying on me before I got to reap the rewards.
