Sunday, November 05, 2006

fattin' it up

last night i capped off dinner with a GINORMOUS brownie sundae, featuring: a giant hunk of that fudgy brownie i made a few days back, vanilla ice cream, whipped cream, and bourbon caramel sauce. i don't know what it is, but my metabolism is insane - bordering on the embarassing. it was like a pound and a half of dessert. i think it's because i eat a lot of homecooked, unprocessed food, and that i'm rarely sitting still...i'm always kind of buzzing around, being an over-extended freak must burn a lot of calories. one day, this might catch up with me, and i'll be one of those people riding one of those motorized scooters in the bike lane.

this morning i'm making a special sunday breakkie, cuz we haven't had one in a while. we're having eggs benny, with peameal layered on a sweet potato-yukon latke instead of an english muffin, slices of avocado, and dilled hollandaise. mmmmmmmmmmmmmm.

tonight for dinner we're having red-cooked pork belly. i braise the pork belly in water, shaoxing, ginger, star anise, soy and yellow rock sugar for about 3 1/2 hours or so. then i take the pork out and sear it in a hot pan to crisp up the skin, and reduce hte braising liquid to make a thick glaze. i'm serving it with chili-black bean fried eggplant and steamed rice. i'm making a dessert, but it's a healthy(ish) one, and very traditional chinese: steamed ginger milk pudding. it's one of my favorite things in the whole world...it's the lightest of custards (mostly milk), infused with ginger, and silky smooth, like biting into ephemeral gingery pillows from heaven.

fin.

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