Cute flatware

My brother went on a business trip to Korea a few weeks ago and he got me the loveliest souvenir! He gave me a set of stainless steel chopsticks and long spoons (if you eat at Korean restaurants, they're at every place setting) with cute chopstick/spoon rests.

Sniff! My little brother is so grown up now!

Happy Hanukkah!

I love potato latkes. It's my favorite Jewish food. Matzoh ball soup can't compete (sorry Josh's mom). Since Tuesday was the first night of Hanukkah, what better night to try my hand at making latkes for the very first time? I once watched Josh's dad make them, and I helped fry them, so I knew it wasn't that hard, especially with the help of a food processor. Turns out making latkes is so easy, and doesn't require anywhere the amount of oil I thought it did. And it also turns out that Josh thought they were delicious. When I'd turn around to put another bunch to drain, the previous batch would already be gone.

Here's the recipe I worked out:

Ingredients

3 peeled large Idaho potatoes (not the super ginormous super baked potato size)

1/2 medium yellow onion

3 Tbsp flour or bread crumbs (Josh couldn't find any matzoh meal at the market)

2 eggs

1 1/2 tsp kosher salt

Black pepper (to taste)

Vegetable oil

Grate the potatoes and onions. Using a food processor with grating disk is the fastest and easiest way to do this (also easy on the eyes if you're a weakling with onions). Squeeze as much moisture as you can out of the potatoes and onions. I just squeezed it out over the kitchen sink. Don't worry about trying to get it bone dry. Using a salad spinner would work too, like in that Good Eats episode where Alton Brown made potato roesti. However, I was lazy and didn't want to wash more dishes.

Then mix the salt, pepper, flour/bread crumbs, and eggs into the potato mixture. Heat up your pan of choice and pour in 2-3 Tbsp of vegetable oil. Drop in 2-3 Tbsp of your latke mix and flip when bottom is golden brown and delicious. Remove when second side looks good too. Serve with apple sauce and sour cream. I prefer the apple sauce.

Guitar Turkey

A little post-turkey Guitar Hero never hurt anybody.

Thanksgiving Eve

Must turn the turkey in the brine at 3 a.m.

Happy Thanksgiving!

Lovely

It's the middle of a November Wednesday, and I'm not at work. In fact, I'm ensconced in my bed with the shades up to let in the leaf speckled sunlight. One of my cats is napping in his kitty bed next to me, looking up briefly each time I sneeze with a little glare of annoyance. I'm not home because I'm sick, but because I need to use up the rest of my vacation days before I lose them a the end of the year. I just think I may have a touch of a cold, which is all the more reason to stay in bed and read. Perhaps I pushed myself too hard this weekend, staying up late and getting up horridly early to cook for Josh's birthday party. I was hanging out of my window at 7:30 on Sunday morning to cook chicken on the fire escape!

Glutton for punishment

Every year, I cook for two big football events: the Superbowl and the NFL draft. It appears I am in for a third this year, and perhaps every year from now on.

I've already planned to take Josh to Bliss Spa for some pampering as his job has been wringing him dry this semester. It was between the spa and making a reservation at a restaurant with a bunch of his friends. I was afraid that the latter would result in my getting stuck with a liquor bill, as I would have done a prix fixe thing so there'd be less confusion settling the bill, so I figured I'd rather spend a specific amount of money for the spa treatment instead.

However, I figured making a nice meal for the guys on Sunday wouldn't be that big of a deal, so I mentioned the idea to Josh and he was really excited about it, but said he wouldn't make me go to all that trouble. At work today, I decided that I would do it, and plan a menu for six people.

This is what I've got planned:
Appetizers: Onion dip with Veggies, Chicken Satay Skewers with Peanut Dip, and Spanokopita.
Main Course: Chicken Stew topped with Parsley Biscuits
Dessert: Chocolate Cake with Italian Buttercream Frosting

As everything is homemade and I have a very limited kitchen, I've got a timeline for when things are being prepped or made entirely before the party begins. I'm a little insane when it comes to planning these things. I love figuring out what order of preparation and what goes in the oven when. And don't even get me started on the shopping list. I love lists. Maybe I shouldn't reveal all my dorky tendencies.

Deep down, I think this event is just a reason for me to finally try my hand at spanokopita and Italian buttercream frosting. It's too late to change my mind though, as my evite has already been issued and I'm anxiously waiting to see if I'm planning too much food.

Perks for the poor

I don't make a lot of money, but I love my job and its assorted perks. I finally got to sit in prime seats after several times in the nosebleed section.