nommin'

i don’t even really like chocolate all that much, but this… this is amazing, delicious, raw and (almost) vegan. just… go make it. if you’re in orange county and need cashew butter, i’ll loan you a few tablespoons just so you can try it. heck, use peanut butter instead. nom.    nom.      nom.

So… Japan is the world leader of weird sex _______. Fill the blank in with something, and Japan will be number one. I didn’t believe it until…

I’ve been to Japan twice. I barely remember both trips. So… I’m going to document this trip using the latest technology available… tumblr.

i had a nice long post, but my internet has been an absolute nightmare lately and never saved my post as tumblr has so kindly started doing, so i just have this. [insert immune system attraction anecdote here]

in a container, layer thinly sliced onions, garlic, and honey. squeeze in the juice of a lemon. let it marinate for a little, preferably in the refrigerator, and partake occasionally. it works. make sure you have breath fresheners.

perfect potstickers? every time? yes. every time. unless you use the force required to scrape black cooked stuff off a burned pot. so. here we go.

1. put the potstickers (assume they’re frozen) in a non-stick pan or shallow pot, flappy part pointing up. fill the pan about halfway with water, and fire up the stove on medium-high-high. place the pan on the stove and cover with a lid that fits.

2. cook the potstickers until almost all the water is gone, about 1/4-inch left. the pan will bubble and boil and spew but don’t be alarmed. open the cover occasionally… or just let it be.

3. when the water is about gone, pour it out into the sink. rinse the pan twice with a bit of water each time. depending on how many potstickers you’re cooking, add some oil, just enough. cook the potstickers again, covering the pan… until the bottoms are nicely browned. 3-5 minutes should do.

4. carefully use a spatula or tongs or some kind of leverage to pry the potstickers out. serve as your please. ta da! delicious potstickers!

source: chinese chefs

for my first after-christmas purchase, i drove myself to whole foods and bought stuff to make a delicious and indulgent cheese plate.

clockwise from top:
fra mani soppressata
supreme brie
my cousin’s homemade pear vanilla bean jam
dare vinta crackers
unie kaas robusto
trader joe’s cornichons
beehive cheddar big john’s cajun rub

i have a problem. i have a big problem! and it starts with a cheese plate.

i haven’t been wanting to cook or bake lately. all i want to do is eat sushi. and fried chicken. and more sushi. and wash all of the badness down with green juice cuz drinking greens is much nicer than chomping on them. because i’m lazy.

SUSHI

sometimes i want nothing more than zucchini. zucchini ribbons with some macadamia nut oil, salt and lime. pure and simple. other times, i want the very best in raw vegan smoothies. my food cravings are usually vegetable-related. vegetarian. vegan. “healthy,” for all intents and purposes.

but goddamn, i really want kfc extra crispy chicken with mashed potatoes right now. with a side of ribeye steak smothered with butter. and some asparagus.

hello credit card, my old friend. we’re going to visit some inhumanely raised chickens.

my friend just stopped by and handed me a medium-boiled egg. which i immediately peeled and poured soy sauce over and spooned into my mouth and moaned in ecstacy as the not-quite solid yolk smeared creamily over my tongue, mixing the unique saltiness of the soy sauce with the richness of the custardy yolk. delightful.

50% raw veganism, i have failed you. eggs are just too sexy.