June 25, 2011 § Leave a comment
6 a.m. Father’s Day. First thought: Why did I get salmon whyyy did I get salmon it’s not like sprawling it across bagels with cream cheese or throwing it in scrambled eggs or just curling it up like a flower on the side of the plate is not gonna make him fall asleep before he even arrives at the breakfast table. And then he’ll think, ‘What’s up with the breakfast setup- OH right, father’s day. Salmon… I was wishing I could have my normal, hearty instant noodles in MSG soup- UH OH… not scrambled eggs, I had been looking forward to poking that egg yolk from my sunny-side-up since 11 last night. Ah well, she tried. She’s a good daughter. Smile, just smile. Hmm What if I ask, would she-‘
So I tried to avoid that from happening.
Maybe it still did.
(Cream sauce was made from sauteed diced mushrooms, cream and a dash of soup powder.)
I have a certain affinity to crepes, probably because it is the only item my mom makes well, as mom is special in a way that she doesn’t, and basically couldn’t cook. And by that I mean she really doesn’t cook, at all. She would attempt to make congee and turn out something between soup and rice (which is i guess… the definition of congee – but it looked suspiciously like waterbugs in a murky pond). She would attempt to reheat a pork bun in the microwave and after two minutes, take it out and find it hard as crystallized bread. The next time, learning from her mistakes, she would attempt to steam it – and upon opening the lid of the pot after five minutes, find her bun swimming in boiling water and radiating soggy floury bubbles and her favorite glass bowl splintered into chunks because she couldn’t find the steam rack to hold the Chinese pastry up. (And she was using a pot because she couldn’t be bothered to use the proper steam wok.)
But crepes, she makes well. And apparently, according to myths of her recent attempts, vegetable soup as well.
I found the perfect crepe recipe on allrecipes.com. Click here for it.
But basically it’s mindblowingly simple. I’ve tried different flour-egg-milk proportions and so far, this has been the winner. Don’t follow the original recipe, you’ll find lumps in it. If that happens, put the mix through a sift.
1 cup flour
2 tablespoons butter
pinch of salt
Beat together eggs, milk and water. Sift in flour. Mix well. Add butter and salt.
Heat up pan. Coat with butter. Pour in a (large) spoonful of mix. Make mix coat pan in circular motion. Around 1 minute on both sides.
And what is Father’s Day breakfast without some trace of intoxication involved?
I watch the stars from my window sill
The whole world is moving and I’m standing still
Some mornings… some mornings feel like this.
And others feel like this.
I can’t really say
Why everybody wishes they were somewhere else
But in the end, the only steps that matter
Are the ones you take all by yourself
You and me walk on, walk on, walk on.
The Weepies soundtracks my life.
June 19, 2011 § Leave a comment
Look at this babe. Basking without the tiniest dollop of shame in butter and limelight. Not a hint of humbleness whatsoever. Bloody bastard…
Have I mentioned that I was, three months ago, a vegetarian? For environmental reason?
*Big, toothy smile*
My camera still hasn’t fallen apart. Might as well take advantage of that while it lasts. (Lost the lens cap though.)
I still don’t know how to spell ‘Häagen-Dazs’, I’ve to google it everytime.
Do you know, by the way, that the name ‘Häagen-Dazs’ is not a word of any language, that it is made to look Scandanavian to American eyes, and that its creator Reuben Mattus sat at the kitchen table for hours saying nonsensical words until he came up with a combination he liked? (An Ice Cream Show, 1999)
‘Hagoo..Haaaaaaagooooooo….Haaagaaah. Hagget. Hagega. Hagegen. Hagen…daaaaaaaaaaa….’
It’s a marketing strategy known as ‘foreign marketing’, as he thought Americans think highly of milk from Denmark.
Back to the pie – It is, to be honest, too sweet, too ginormous, too carby (carb-acious?), too gluttonous (a Rat has limits too) for my liking.
But then again, it’s an American steakhouse apple pie. The too-ness of the pie just seemed…hmmm, hugely appropriate.
To fathers all over the world as well.
One big gluttonous kiss from your favorite rat.
Ruth’s Chris Steak House, Shop 2&3, G/F, Lippo Centre, 89 Queensway, Admiralty
Decor: 5/5 (Love that shade of wood..)
Price: 500-900 HKD (dinner)
Five years from now, I’m going to remember: The steak…. I mean it’s a steakhouse. And they did put enough butter. And the apple pie, because it’s so, so, HUGE.