Tuesday, May 21, 2013

Garden Update


Over the weekend we put in the rest of the tomatoes, peppers, eggplants and put the weed prevention fabric, cages and newspaper down.

Sunday, May 12, 2013

Mother's Day Lunch



Yohboh makes a big lunch for all the moms in his life.

Mother's Day Trifle

This year the kidlet made the Mother's Day Trifle.


She was very proud of herself.

Wednesday, May 8, 2013

Pork six ways

I think one of the ways to really save money is to stretch your proteins out.

For example Sunday of last week I made a five pound pork loin.  I also made a pound of dried cranberry beans and some rice.  No, I did not expect us to eat all that food at once but I made the rest of the week's meals with that pork loin.

Here was my menu for that week:

Sunday - Pork Loin roasted with thyme, oregano and garlic, rice and beans and a cucumber tomato and onion salad.
Monday - Pork tacos with rice and beans on the side
Tuesday - Cubans made with roast pork, sliced ham, swiss cheese, cucumber tomato and onion salad
Wednesday - Hot and Sour Soup, Kimchi Fried Rice
Thursday - Ramen noodle bowls with leftover sliced pork
Friday - Cubans again because they were really good.
Chuy ate rice and beans every day for lunch.

What is great about this way of eating is that it lends itself to any kind of protein.

Sunday, May 5, 2013

Hot and Sour Soup

I always judge a Chinese joint by their hot and sour soup.

We used to have a favorite joint but the owners passed it down to their relatives and the quality completely dropped.  And they screwed up our order not once but twice.

So we tried a new place.  The hot and sour soup tasted like thinned sweet and sour sauce.  And everything was very greasy.

So I was craving hot and sour soup with no place to do order it from.  What is a food blogger to do?


And now I wonder why I kept ordering it.  I had to go buy two ingredients to make it--tofu and dried black mushrooms.  This cost a grand total of $2.79.  And I made enough soup for six.

Picture 010

Hot and Sour Soup

8 dried black mushrooms

4 cups chicken stock

8 shitake mushrooms, thinly sliced
8 ounces of tofu, thinlysliced
8 ounces thinly sliced pork

2T rice wine vinegar
2T soy sauce

1 T cornstarch

2 T freshly ground black pepper

2 eggs beaten

Scallions for garnish


Take your dried black mushrooms and put them in a large drinking glass.  Fill the glass with hot water.

Bring the chicken stock to a boil.  Add the next three ingredients and bring to a simmer.  Add the vinegar and soy sauce.

In a small bowl mix the cornstarch with a little bit of water until it looks like skim milk.  Add it to the soup.

Stir well.

Let simmer for 15 minutes.

Check your dried mushrooms, they should be really big.  Pull them out and slice them thinly.  Add the mushroom water to the soup.  Add the mushrooms too.

Add the pepper.

Taste it.  What does it need?  I like mine more sour so I added more vinegar.

Take it off the heat and add the beaten eggs.  Stir quickly to make little ribbons of egg.

Beat your self up thinking about all the soup you could have made instead of buying it.

Thursday, May 2, 2013

Tilapia Yogurt

So the other day I was eating this:


And on the back it said this:

Contains Milk Wheat and Tilapia.
Why is there fish in my yogurt?

I googled it and the answer is the fruit mousse contains gelatin from tilapia.  I don't think I will eat anymore fish yogurt.