Computer in the Shop

 I’ll be taking a break while my computer is in the shop. They said it’ll be 10 to 14 days. I’m actually posting this from my phone. I think that’s pretty amazing, but it’s hard. So, see you guys later!

Daiso Haul

I took my mom to the eye doctor a few days ago.  I went to the Daiso nearby to kill time and ended up spending over $40! 

I got the spam slicer to replace one that I ruined trying to slice some cheese.  Oops!  The ceramic dishes are for us to put dipping sauces into when we have shabu shabu.  The container on the top is for Landon to put knives into when he goes camping.

A fellow customer raved about the scrub brushes on the right so I got extra to share.  The yellow utensil is an egg beater.  Wendell said that it works good.  The "ziplocks" are all freezer bags.

Sam's Club's Mediterranean Pasta Salad

 I liked this a lot!  But it wasn't kind to my scale.  😒

   

Red Boat Fish Sauce

Didi gave me this fish sauce.  She said that it's her favorite.  

  

It seems more refined than other fish sauces.  Or it could be that I like it because Didi likes it.

She gets it from Walmart.

Supporting McDonald's

From CNN Business:

The burger chain will sell its Russia business, saying the "humanitarian crisis caused by the war in Ukraine, and the precipitating unpredictable operating environment, have led McDonald's to conclude that continued ownership of the business in Russia is no longer tenable, nor is it consistent with McDonald's values."

McDonald's will take a significant write-off from exiting Russia — between $1.2 billion to $1.4 billion. 

Dd's Ropa Vieja (Braised Cuban Beef/Pork)

Didi says that this is a keeper.

ROPA VIEJA  (Braised Cuban Beef/Pork)

 

2 ½ -3 # chuck or pork shoulder, cut into 4 pieces

Garlic salt, freshly cracked black pepper

1 TB olive oil

1 medium onion, thinly sliced

1 small green bell pepper, thinly sliced

1 small red bell pepper, thinly sliced

1 small yellow bell pepper, thinly sliced

6 cloves garlic, chopped

2 TB tomato paste

3 tsp. sweet paprika

2 tsp. ground cumin

2 tsp. oregano

1/8 tsp. ground allspice

1/8 tsp. ground cloves

3 c. beef broth, as needed

1 (14.5 ounce) can diced/crushed fire-roasted tomatoes

2 bay leaves

1 c. green olives

2 TB lime juice 

Salt, freshly ground black pepper

3 TB cilantro, chopped

Garnish: lime wedges

Garnish for burritos: lime wedges, cilantro leaves, avocado slices, shredded cheese, flour tortillas

 

Generously season meat with garlic salt and pepper. 

In a large saucepan over medium-high heat brown meat on all sides in oil. Remove; set aside.  

Into saucepan add onion, and bell peppers.  Cook until tender, about 7-10 minutes Remove half of vegetable mixture; set aside. Add garlic, tomato paste, paprika, oregano, cumin, allspice, and cloves. Stir until fragrant, 1 minute scraping any browned bits. Stir in broth, tomatoes and bay leaves. Return meat to saucepan. Bring to a boil, reduce to a simmer. Cover; simmer 2-2 ½ hours. 

Remove beef from saucepan. Shred meat with 2 forks; return to saucepan with reserved vegetables, olives and lime juice. Simmer 5 minutes. Check for seasoning; add salt and pepper as needed. For service stir in cilantro.  

Serve over rice with lime wedges, or garnish as desired for burritos. Served 6-8.

Swap Meet Buys

These are my scores from the swap meet this past weekend.  We hadn't gone for several weeks so it was especially fun.  BUT it just got too dang hot and I did end up feeling faint a few times, so I might need to take a break until it starts getting cooler again.

On a side note I just want to extend prayers to the more than 260 brave Ukrainian soldiers who held out for 3 months defending the Azovstal steel plant in Mariupol.  They were ordered to surrender yesterday in an effort to save their lives.  Negotiations are being made to exchange them for captured Russian soldiers.   

I wish them strength of body and spirit and a swift return to their awaiting families.

Wendell's Roast Pork with Crackling

Wendell made this a few days ago, and it was sooooo ono . . . crunchy on the outside and melt in your mouth on the inside . . . well, almost.

The recipe is from the Cafe Delites website.  There is also a YouTube video you can follow below.

Ingredients

• 4 pound (2 kg) boneless pork shoulder or butt, rind on
• 2 teaspoons garlic powder
• 1/4 cup olive oil
• Salt

Instructions

• Remove all plastic wrap from the pork. Lay it out flat in a tray, rind-side up and uncovered. Allow to dry completely in the refrigerator for at least 1 hour, or overnight if time allows.
• Remove pork from the refrigerator for 1-2 hours before roasting to allow it to come to room temperature.
• Preheat oven to 460°F (240°C). 
• Use a sharp knife to score the rind in 1-inch intervals. Thoroughly pat the skin dry with paper towels. 
• Turn pork skin-side down. Rub garlic powder and about 1 teaspoon of salt into the meat underneath. Drizzle the olive oil over the pork rind and the meat, rubbing it in with your fingers for best results (if you need more oil, add more). Season the rind with a generous amount of sea salt (about 1 tablespoon).
• Transfer pork to a roasting dish and roast for 50 minutes, or until the rind crackles. Reduce temperature to 350°F (180°C) and continue roasting for 1 - 1 1/2 hours, depending on how well done you like your roast. 
• Increase the oven temperature back up to 440°F (230°C). Roast for 10 minutes until the rind has turned into an amazing golden crackling and the pork is cooked through. 

  (To check if the pork is cooked, pierce the thickest part of the meat with a knife. If the juices run clear, the pork is cooked. Alternatively, pork is cooked when the thermometer shows 160°F (71°C).
• Remove from the oven and allow to rest for 15 minutes before carving.
  
  
  

Easy Ono Pupu

Wendell made a beautiful platter of cocktail sauce surrounded by imitation crab for an after softball game pupu, but I forgot to take a photo of it.  Instead I just have this picture of my sample piece.  Bah!

Landon liked it so much that he copied and brought it to a friends' gathering himself.

This is our favorite imitation crab.  It's from Chef Zone.

Random Swap Meet Photos

 

These are things that caught my eye at the swap meet.

This is my favorite beef jerky.  It's Taegu Beef Jerky ($15).  Just FYI, we already ate from this package.

The seller of these peanut butter cookies only has them sometimes ($3).

I haven't seen the gal who sells these Chinese Pretzels lately ($5).

Lemon Poppy Scones Mix

 Did you already guess that I got this from Ross?  It was only $3.99.  

I added some blueberries.  Was ono!

On Da Desk

I almost gave up trying to make these charms.  I took apart and started over more than what's pictured.

I think that I finally got it now.  But I'm out of blue and yellow beads, so I ordered more from Amazon.

The bottom row is made from Swarovski beads and costs me around $8.50 per heart.  The beads in the top row are from China and costs less than 50 cents per heart!

The beads I ordered (Made in China) should be here this week. Crossing fingers that they look okay. 

Here's the tutorial that I followed.

FOMO

Fear of Missing Out.  That's what I started feeling when the dollar to yen rates started getting better and better.  So I ordered some and I got it at 125.   

Looks like Japan is aiming at reopening to international tourists in June! 

This is leftover from my last trip.  

Putin Sick?

I heard that Putin may be going in for "cancer surgery" soon.

I wish for him the outcome that he deserves. 

Good Price

 On sale at Don Q until next Tuesday, May 10.

Dd's Hungarian Goulash

Didi says that this is "Super Ono".

 

HUNGARIAN GOULASH

 

2 # chuck roast, 1/2-inch cubes, trimmed of fat

salt, freshly ground black pepper

1+1 TB Hungarian paprika, divided

1+1 tsp. hot paprika, divided

1 tsp. caraway seeds

1-2 TB olive oil

1 TB butter

1 large yellow onion, chopped

3 TB tomato paste

1 tsp. salt

½ tsp. freshly ground black pepper

2 bay leaves

Pinch red pepper flakes

4 ½-5 c. beef broth

3 cloves garlic, peeled, crushed

½ green bell pepper, diced

½ red bell pepper, diced

1 large potato, peeled, ½-inch dice

Garnish: chopped Italian parsley

 

In a mixing bowl, season chuck with half of paprika, caraway seeds, salt and pepper well. 

In a large saucepot over medium heat brown chuck in oil on all sides, about 2-3 minutes. 

Working in batches transfer to a plate and set aside.  

Into saucepot saute onions in butter until limp, about 5 minutes. Stir in tomato paste, remaining paprika, salt, pepper, bay leaves and red pepper flakes. Cook; stirring for 1 minute. Add garlic and peppers; cook 2-3 minutes. 

Stir in beef broth and reserved chuck. Make sure chuck is completely covered with stock, 

adding as needed. Reduce heat to a gentle simmer; cover and cook 1 ½ hours. Add potatoes, 

continue cooking 10-12 minutes until potatoes are cooked through. Serves 3-4.

Hostomel' Aftermath

Watch to see the resilience of the residents of a destroyed city.

Don't watch if you're against profanity or seeing two guys pissing on remnants of a frickn' Russian tank.  Sorry, I gotta say it like it is.