Tag Archives: drinks

Projects: Cooking, drinks, and writing

Standard

I’ve been asked a lot lately what I’ve been doing since I graduated while I wait to leave for Belize. My usual answer: “Just sitting around.” In all honesty though, that’s not true (it’s just way easier than an actual explanation). I’m always doing something, whether it’s learning a new recipe, researching Belize, writing my story, or any number of the projects I cook up in my brain. There’s hardly a day when I’m not trying to get something done. And really, isn’t that the way it should be?

So lately I’ve been working on my April Camp NaNoWri Mo writing project. It’s going REALLY REALLY slowly. But I haven’t forced myself to sit down and write as often as I should, so it’s really my fault. I’ve gotten close to 9k words so far. Hopefully I’ll be able to catch up 11000 words in the next ten days, but I doubt it.

On the other hand, another project I’ve been working on IS successful. Since I’ll be gone and my boyfriend will have to teach himself to cook, he asked me to write up a recipe book for him that can help give him ideas and pointers. So, after only about 4 total days of working on it, it’s over 9k words (longer than the NaNo project I’ve been working on for 20 days…) and around 70 pages of recipes. I’m excited to give it to him!

Finally, since I’ve been making a cookbook, I have been finding a bunch of new recipes that I want to try. So today I made Peanut Butter and Jelly Bars. They’re in the freezer solidifying right now, but the warm melty bite I got was delicious! Take a look:

PB&J Bars. After freezing them I’m still not super happy with the jelly texture– too liquidy. Need something a bit more substantial to hold bars together. Also needed to grease foil a lot more, took a lot of work to get them out.

And after dinner, I decided to make a big-kid drink (because… I can). This is my ‘Cup o’ Candy’; 1 1/2 cups cranberry juice, 1/8 cup lemon juice, and 2 jiggers of white rum blended with ice in a shaker, poured over 1/2 jigger of rum in a glass rimmed with chia seeds and brown sugar, drizzled with grenadine syrup and topped with 1/2 jigger of rum. You know those delicious dark red gummy lifesavers? It tastes exactly like that. This drink is dangerous!

Tasted amazing, especially chia seeds ūüôā

By the way, be looking out for more baby shower crafts– a friend is having her baby shower next month! I’ll also be thinking up graduation crafts (presents and party ideas) for my boyfriend’s graduation in a few weeks!

Advertisements

Photos of projects

Standard

I promised some photo updates of the projects I’ve been up to, so here they are:

Jello Shots in Clementine Peels

Made with peach flavored jello and 1/2 cup of silver rum.

  • Jello mix made according to package instructions (replace 1/2 cup of cold water with 1/2 cup of rum or vodka)
  • 6 clementines, halved and insides removed
  • Place clementine halves in a muffin tray cups, then fill with jello mixture
  • Refrigerate until solid, then slice in half

 

Jalapeno Poppers

Jalapeno Poppers

  • Followed recipe from culinaryconfessional.
  • Substituted cream cheese for herb goat cheese and didn’t use bacon.

Inside of the jalapeno poppers.

Pizza

The “House Party” Pizza

  • Easy to make– get Publix (or any grocery store that does it) pre-made pizza dough from the deli/bakery section, your choice of meat/veggie toppings, your choice of meltable cheese, and pasta/tomato sauce.
  • Refrigerate dough, follow instructions on preparation.
  • Prepare toppings- I chopped up onions, bell peppers, spinach, tomatoes, and pre-cooked Canadian bacon.
  • Stretch the dough and form to a well greased pan. Preset oven to temp specified on dough instructions.
  • Put a LIGHT layer of sauce on the dough, then put in the oven to pre-bake for 10 minutes.
  • Get pre-baked crust out of the oven, spread toppings. Cover with a light layer of shredded cheese, then bake until cheese is melted and crust turns golden brown.
  • Let sit for 5 minutes before cutting.

Towel Robe

Towel Robe

  • Reverse-engineered the robe my mom made me a few years ago (not nearly as well).
  • Used 4 oversized towels (from Walmart).
  • Towel 1: back. Cut a slant at the top for shoulders and half-circles on each side for half the arm circles.
  • Towel 2: Cut in half (long way). Cut one arm hole half-circle in each half, as well as one shoulder slant. Match with the back, each half should be the front sides.
  • Sew the front pieces (towel 2) on to the back piece (towel 1) leaving the arm holes open.
  • Towel 3: Cut one 3 in strip on the long side. This will be the belt once folded in half and sewed. Cut the remaining towel bit in half (long way). These are the arms.
  • Cut arms to length desired, then sew the sides of each arm piece together to create the sleeve. How sew the cuff of the arm, then attach to the armholes of the robe.
  • Towel 4: Pockets and collar. *This is the part I had trouble with*. Matching the right length between chest level on the front of the robe on one side, around the back of the neck and to the same point on the other side, cut from the 4th towel the collar. it should be curved on one side and flat on another, thicker around the back of the neck and thinner at the chest. Attach this carefully to the correct places on the robe.
  • *Optional*: Cut 2 pockets (about 3in square). Attach to robe.

Projects: Cooking Adventures

Standard

I haven’t made dinner in a while, my parents and I were out-of-town last weekend and we had a LOT of leftovers before that, so not much cooking has been happening around here. But last night I decided it was about time to cook– the choices of leftovers was very limited, and since I’ll be home alone for a while with my parents out-of-town, I figured it time to make more food not only so that I’ll have a good stockpile of leftovers for the week, but also so that my parents could have some good home-cooked food before they leave and have nothing but restaurant food.

I had a craving for kimchi (Korean, fermented vegetables, usually cabbage), and remembered we had an old, unopened jar in the refrigerator. I didn’t want to just eat it straight, especially since it was kind of old, so I looked up recipes that use kimchi. What I found was awesome: a website dedicated to all things Korean food related, “Beyond Kimchee”. While I found what I wanted, a recipe for kimchi fried rice, the recipe wasn’t exactly what I had hoped (kimchi bacon fried rice doesn’t really fly with a vegetarian family) and I didn’t have all the ingredients anyway. (Here is the Kimchi Bacon Fried Rice recipe if you’re interested)

However, a quick Google search found me another great site with an article titled “Trader Joe’s Has Kimchi!¬†Here Are 6 Ways to Use It“. Among those recipes was another fried rice recipe:

From Weeknight Recipe: Kimchi Fried Rice with Extra Greens. Doesn’t that look delicious?

I didn’t have any greens, so I decided to use chopped vegetables that we keep around the kitchen as substitute. Everything else, minus the¬†gochujang and the sesame oil, we had stocked. I threw out the sesame oil and subbed sweet chili paste and sriracha for the gochujang, and got cooking.

First off, I made WAY too much rice. When the recipe says 2 cups COOKED rice, don’t cook two cups of uncooked rice or you get about 3x as much as you need! However, I can always use leftover rice , so I took out two cups once it was cooked and put the rest in a container to store for later. The recipe, linked in the image but which can also be found here, is pretty straightforward and simple. I only altered the aforementioned ingredients, and kept the procedure the same. I used mushrooms, green bell peppers, and broccoli as the vegetable, and they were delicious!

For a simple, quick recipe with authentic taste and adventurous ingredients, I definitely suggest this recipe. Here’s how mine turned out:

In addition to the kimchi, I decided to make a Big Girl Drink. My parents were out at yoga, it was just me, the cats and TV. Here’s what I did:


Ingredients: 1.5 cups cold water, 1 crystal light Mojito mix single serve package, 1 jigger silver rum (or coconut/fruit flavored rum), 1 glug (not really the official term…) of Blue Curacao, ice.

Tools: You’ll need a cup (duh), a shaker (or a slightly smaller cup to make a shaker-like system), a jigger (or a shot glass works), and a long-stemmed spoon. I have everything I need in a cocktail-making kit my boyfriend got me, but you can substitute most things.

To make it, mix the water, crystal light, and rum in your cup and stir. DO NOT put the Blue Curacao in until later or it won’t settle right and give you that great color separation. Put your ice in the shaker and then dump in your drink mixture, making sure to taste it and make sure the liquid to crystal light powder ratio is right. Close the shaker and shake to chill. Carefully pour the chilled mixture back into your glass. Once it’s settled, pour in your glug of Blue Curacao so it fills the cup about halfway. DO NOT STIR, DO NOT SHAKE. Stick a straw in it, slice up some limes if you like decorations in your drinks, and have at it!

Also, if you’re interested in exploring Korean food made professionally, the various Tofu House restaurants are great; I especially recommend So Kong Dong. Here is a list of Tofu Houses on Buford Highway in Atlanta. If you like authentic Asian food, this is the place to go! There is also a great Farmers Market and H Mart where you can get authentic ingredients as well as fully cooked food. And in London, I haven’t been but would love to try Kimchee.