Today’s supper was a simple Beef Stew. Instead of Potatoes, we substituted rutabagas and also added mushrooms. It was serves with steamed rice, because I grew up with beef stew and rice
My craving is always sour Gummy Bears. I love them. Lately, I have been on a Li Hing Gummy Bear kick. Li Hing Mui powder, if you don’t know, is a powder made from dried plums. Li Hing Mui seed is a favorite of mine and triggers a Pavlovian reaction just thinking about it. It’s very popular in Hawai’i. While I don’t put LHM powder on everything, I love to mix it with sour Gummy Bears! The sweet sour of the powder combined with the sourness if the bears make them so very ono and mouth watering!
I don’t have any LHM powder in the Las Vegas house, so it’ll have to be straight up sour Gummies today.
This treat was another item in the bokksu August subscription box. This item is a Castella Cake in butter flavor. I’m not exactly sure what a Castella cake is, but this one was similar to a pound cake. The flavor said “butter” and it did taste like a light, buttery pound cake.
Lunch today was items we purchased from the Korean Supermarket. I didn’t make these since we’re in the Las Vegas house and don’t have enough time to eat leftovers.
I love the sprouted mung beans. They are so nutty in flavor compared to the bean sprouts we have available in Mount Vernon.
Gim Bap is a go-to meal for me. I just love the seaweed, vegetables and sesame oil combination.
I’m trying one of the Japanese snacks that was in the August Bokksu subscription box. This is the Meito Puku Puku Tai Watermelon wafer snack. The snack is in the shape of Taiyaki which is a cake like item in the shape of a fish!
The wafer is light, bit sturdy to hold. The Watermelon cream is subtle and quite enjoyable.
Bokksu has different subscription levels and is a great gift idea, especially for those who enjoy snacks. I got my mom a 3 month subscription for Mother’s Day and she loved it!
What’s for Sunday Supper? It took us about 10 minutes to decide this morning. We opened up the latest edition of #Milkstreet and #CooksCounty and ended up deciding on the Milk Street recipe for “Vietnamese Grilled Lemon Grass Pork”.
The dish turned out OMG Delicious. I mean, you literally scream out OMG DELICIOUS!
The flavors just burst in your mouth. In fact, my mouth is watering just typing this description. We served it with the Vietnamese dipping sauce, Nước chấm , and the side dish of Pickled Carrots & Daikon (also in the magazine). We needed another veg dish, so I made the Korean dish Beansprout Namul, and served it with Thai Jasmine Rice.
For dessert, it’s just going to be those good ole American Oatmeal Crispy Cookies that I posted earlier today!
I made the batter last night and dropped it into the freezer last night. It was too warm to bake yesterday! I baked them up this morning.
Recipe courtesy of Ree Drummond this weekend.
I made this tasty meal. Recipe from America’s Test Kitchen. It’s very delicious. I added a teaspoon of Garam Masala to the Chickpeas.
Trying out this recipe from Aarti Sequeira. I mean come on, Indian Flavors fused with American Sloppy Joes? Winner Winner.