Sorry, but the time has come for me to take a blogging break. Been meaning to for awhile, and now seems like a good time. Not really sure how long a break . . . maybe a month? We'll see how it goes, k?
I made around six of these cards so far. Am working on doing more. It takes a bit of focus and steadiness, so it's great therapy for helping me keep in the present moment.
Anyway, take care peoples. Stay safe. See you again soon(ish).
Landon over-cloroxed one of his masks and it got really faded looking. He didn't wanna wear it anymore so after seeing a post that Kay did on tie-dying, I bought the cheapest Rit dye that I could find on Amazon ($2.99) and gave it a try. You can check out Kay's post here.
BLACKENED CRAB STUFFED AHI
2 TB butter
½ celery rib, finely chopped
½ small onion, finely chopped
2 TB Italian parsley, chopped
1 cremini mushroom, minced
1 (4.5 oz) can crabmeat, drained & flaked
2 TB breadcrumbs
1 tsp. lemon juice
2 TB mayonnaise
1 # ahi filet, cut in 1/2
Blackened seasoning, to taste
*Sauce:
3 TB olive oil
1/4 tsp. lemon zest
2 TB fresh lemon juice
2 TB feta cheese, crumbled
½ TB agave nectar or honey
1 tsp. Italian parsley, chopped
salt, freshly cracked black pepper
In a skillet over medium heat; sauté vegetables in butter until tender. Remove from heat; cool. Stir in crabmeat, bread crumbs, lemon juice and mayonnaise.
Slice pocket in center of ahi filets; not cutting all the way through. Divide stuffing mixture between filets. Season generously with blackened seasoning.
In dry skillet, brown on both sides 1-2 minutes until barely cooked through.
*Sauce: In a processor, combine all ingredients until smooth. For service top ahi with sauce. Serves 2.
My friend Chet turned me on to the art of finger kaleidoscope. I had never seen it done before, and I think it's very cool! Thanks Chet!
My sister Geri gave me some crispy, sweet grapes. They're from Times. She initially bought them a few weeks ago when they were on sale for $1.99/pound, but liked them so much that she continued buying them even after the sale ended.
Here's another Seonkyoung Longest recipe. Wendell made this for a small outdoor gathering that Landon had with two of his friends. It was a hit . . . perfect pupu size.
My cousin V gave me this jar of Citron Tea with Honey and Ginger yesterday! So nice!
SHEET PAN CRISPY PARMESAN PORK CHOPS
4 bone-in thick cut pork chops, can also use boneless
salt and pepper
2 eggs
1/4 c milk
2 c panko
2 c parmesan cheese shredded
1 TB Italian Seasoning
1 tsp garlic powder
1 small zucchini, 1-inch diagonal slices
1 small long eggplant, 1-inch diagonal slices
1 small onion, 1-inch wedges
2 TB olive oil
Preheat oven to 425 degrees. Spray a sheet pan with cooking spray or line with parchment paper. Set aside.
In a shallow dish, whisk together egg and milk. In another shallow dish add panko, parmesan cheese, Italian seasoning, and garlic powder. Season pork chops with salt and pepper. Dredge in egg mixture; press in the panko mixture. Arrange onto prepared sheet pan.
In a large bowl add the zucchini and eggplant. Season generously with salt and pepper; toss with olive oil. Lay them next to the pork on the sheet pan. Bake 15 minutes, turn over vegetables and pork chops; continue baking 5 minutes. Remove vegetables; continue baking 10 minutes until pork reaches internal temperature of 145 degrees. Optional to place pork chops under broileruntil browned. Serves 4.
I don't have a worthy introduction for this video. Please watch and meet this amazing couple.
Wendell bought this boba ice cream bar from Safeway last week Friday. It was about $10 for a box of four.
