Thursday, November 17, 2011

Creamy Asparagus Leek Soup

Ingredients:

2 tablespoons unsalted butter
1 leek (white part only), halved lengthwise, washed well and chopped
7 oz frozen asparagus spears
1 teaspoon chopped garlic
2 cups chicken broth
1 cup heavy cream
Directions:

1. Melt butter in a large pot over medium-high heat. Add leeks and sauté for 3 minutes. Add garlic and sauté for 30 more seconds.
2. Add asparagus and broth to pot and bring to a boil.
3. Lower heat, cover and simmer 8 to 10 minutes, until asparagus is tender.
4. Mix in cream, salt and pepper. Blend soup in a food processor or blender until smooth.
5. Return to pot to heat through before serving. Season with salt and freshly ground black pepper to taste.  

Saturday, October 29, 2011

The Nasty "W" Sizes

For those of you do not know ladies clothing sizes, let me tell you there are different categories not just size numbers. Where men's clothes, as is my understanding, go by the number, waist by length, or chest size with a long, short or regular, or even as simple as small, medium, large ect.

Woman's clothing has complexities. We have small, medium, large, and extra large, 2X large and so on, but it depends on the manufacturer. One can wear a size medium in Walmart, and a size x-large in Aeropostle. Then, in the same store, we have, misses, junior, and women's. Now all these sizes pretty much goes by two's and the sizes overlap. Misses, is the regular clothing size, usually you can find sizes like 8-10, 10-12, 12-14, 16-18. Juniors, caters to the teens, goes my 2's like 5, 7, 9, 11, 13, 15, 17, 19. Womens, signified by a large 'W' at the end of the size number is for fat chicks. We sometimes start at 14W, but usually 16W and goes up by 2's for infinity. Strange thing, junior size 17 is bigger than a woman's 18W. I think closer to fitting like a 20w. A person in a woman's 14w can't necessarily fit into a 16 misses. Hips and proportions are too different so a 14W is still too big.

Saturday, October 22, 2011

Creamy Scallop Soup


1 pound medium-size sea scallops (save money by buying sea scallop pieces instead of whole)
2 tablespoons unsalted butter, divided
1 large onion, chopped (about 1 1/2 cup)
2 carrot, chopped (about 2/3 cup)
3 celery stalk, chopped (about 1/2 cup)
1 tablespoon tomato paste
2 bottle (8 oz.) clam juice
2 cup heavy cream

Season scallops with salt and pepper.
Melt 1 tablespoon butter in a medium saucepan over medium-high heat. Add the scallops and sauté until golden, about 2 minutes per side. (If using pieces, saute the scallops.) Remove from saucepan and set aside.
Melt remaining tablespoon of butter. Add onion, carrot and celery and sauté until softened, about 4 minutes. Add tomato paste and sauté 1 minute more.
Add clam juice, water and a pinch of cayenne (optional). Bring to a boil, reduce to a simmer, and cook to heat through.
Add scallops, heat through.
Add cream, stir and remove from heat. purée soup in batches until very smooth. Return to saucepan and simmer to warm through. Season with salt and cayenne pepper to taste.

Monday, September 12, 2011

Primal Challenge 2011

Over at Mark's Daily Apple, Mark Sisson is launching is annual Primal 30 Challenge. The first challenge of the month is as follows:
Today’s ContestThe first contest of this 30-Day Primal Blueprint Challenge is a two-parter:
  1. Follow me on Twitter.
  1. Retweet my most recent tweet: “The Primal Blueprint 30-Day Challenge begins today! Get in the best shape of your life and win cool prizes along the way.” (If to you “Retweet” sounds like something an annoying bird does each morning, see this.)
Your retweet will enter you to win the prize below and help spread the word about this challenge. Win, win!

I have my own additional challenge for you. Choose one a vegetable that you hated as a child and make it in 3 different ways. try them all. Taste buds change over time, you may find out that the horrible brussel sprouts aren't so horrible after all.


Please comment on your food experiment and wheather or not you like the thing you once hated.

Wednesday, September 7, 2011

Italian Wedding Soup

I have a favorite can of soup. It is a "light" soup but I love the flavor. What I don't love is the 4 types of MSG and the pasta bits. Was looking around for a good recipe, fearing that the soup would be missing something without the usual grains that are supposed to be put in. Luckily for me, I found Chef Giada De Laurentiis on food network. According to her recipe, athentic wedding soup does not need any grains. I took her recipe, Wedding Soup, and changed it up just a little bit to suit my family and what I already had on hand.

Tuesday, August 30, 2011

Paleo Chronicles Comic Book

A huge thanks to Karen Pendergass at Paleo Approved for this awesome comic. See me at 3:43!


Friday, July 29, 2011

Odori-Don or Dancing Dead Squid

This is a dish called Odori-Don. It has a dead squid on top that “dances” when Soy Sauce is poured on it, activating it’s neurons. (so f'ing cool! remember, it's DEAD!) ~ from Spencer Chen (Google+)