30 Jan 2006: Survey and Statements

Here is a Survey from my cuzzo AyCee:

IF YOU COULD BUILD A SECOND HOUSE ANYWHERE, WHERE WOULD IT BE?
i want to convert a few industrial buildings into lofts. i'm okay with one in the southwest and one in the northwest

THE LAST CD YOU BOUGHT?
grayskul - creature

WHAT TIME DO YOU WAKE UP IN THE MORNING?
around 8-ish

WHAT IS YOUR FAVORITE KITCHEN APPLIANCE?
stand mixer...it's my weapon of choice

IF YOU COULD PLAY AN INSTRUMENT, WHAT WOULD IT BE?
one of those bamboo plucker things - native pilipino man

DO YOU PREFER, SPORTS CAR OR SUV?
neither - gas is fuckin' expensive...

DO YOU BELIEVE IN LIFE AFTER DEATH?
i believe in reincarnation...if we get promoted in

our lives to various positions, why wouldn't we be

promoted or demoted accordingly in the afterlife

FAVORITE CHILDREN'S BOOK?
Tikki Tikki Timbo by Arlene Mosel

WHAT IS YOUR FAVORITE SEASON?
fall in the southwest...summer on the west coast...

spring on the eastcoast...winter in manila

WHAT'S IN THE TRUNK OF YOUR CAR?
2 silpats, a pail of marzipan, some chef clogs and squares

WHICH DO YOU PREFER SUSHI OR HAMBURGER?
sushi...maki or tako please

FROM THE PEOPLE ON YOUR FRIENDS LIST, WHO'S MOST
LIKELY TO RESPOND FIRST?
oh I dunno prolly Judi or Bear will respond first. Alfie will respond if she has time. My cousins will have already responded alternately to each other. I'm sure someone will surprise me

WHO IS MOST LIKELY NOT TO RESPOND AT ALL?
Wild Stab...my boything. He's anti-typing

WHO DID YOU RECEIVE THIS FROM?
Aycee...I remember aycee used to make these weird lollipops. She had a clear box of this weird sugar and she would make her own lollipops. hahahaha.

WHAT IS YOUR FAVORITE FLOWER?
TULIPANI...one of the few flowers that grow after cutting.

WHAT IS YOUR FAVORITE ICE CREAM?
Coffee Gelato Baby. come to the new school

FAVORITE COLOR?
black...which is really a shade...

WHAT KIND OF CAR DO YOU DRIVE?
PIECE OF SHIT...until i get the mini cooper S convertible...which is being made as we speak. bwaa hahahhaha. how u like that shit. I've never had a convertible in my life...I'm lookin forward to messed up blown out hair

FAVORITE SANDWICH?
chicken panini with spinach, basil and onion, but lately coz it's quick and fast - i like avocado, sprouts and cream cheese on wheat toast - everyone is like sprouts ew. okay except tim, he doesn't say EW. hahahhaha

WHERE WERE YOU BORN?
cali cali cali

FAVORITE SPORT TO WATCH?
the international scrabble championship, it DOES broadcast on ESPN so don't gimme shit about this one

MIDDLE NAME?
i don't have one. any suggestions?

FAVORITE TV. SHOW?
project runway, flava of love, extreme obesity, mystery diagnosis and Maury...i love to watch hoes run off the stage in shame. No he ain't that baby's daddy...LMFAO

FAVORITE BOOK?
Lone Wolf and Cub - number 4. coz Daigoro picks up a stick to whupp a grown mans ass...

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Work has become crazy. I don't mean workload either.

It's just getting out of hand with the conflicting personalities. I dunno what's up with that shit. If anyone out there wants a personal chef and you can cover my school loan, my leisure expenses, my car payment and insurance and a few perks like food --- I will relocate. bwaa hahahaha.

No really, I wouldn't relocate. Creatively I write my own ticket and have about 98 reative freedom. The owners and 2 directors just came back from Italy and I got a call about 8-ish this morning to tell me that I got everything on my wish list including the MyCryo - which is crystallized beta crystals for tempering chocolate you just add the appropriate weight and go on with your day. Most Cool. I have new ring molds as well - which is too exciting. I was also told that the owners brought me a gift. Totally unnecessary as i have been to Italy multiple times - but it's such a sweet thought. How nice is it to be loved. It's funny because I have a pretty concrete routine as far as what I build and create. I also keep a tight eye on the case and what people buy versus what they admire - so I have EXTREMELY low waste.

Once we open the new shop - I have my own work area to specs and my height. I'm very excited - but I will miss working neck in neck with the gelato makers. First of all, I like practicing my spanish and they like practicing their english. My spanish was travel conversational at best, but now it's improved in leaps and bounds...Work goes by fast coz we talk as quickly as we work - they will be in a separated work area. It's kind of crazy - I've been at the same spot for a year. In March we open location 2, in April location 3 and in the fall location 4. That's a heap of work - and all it means for me is raises and raises and raises. I'm not going to ask for anyone to hire until we move onto the 3rd location. I specifically indicated that I don't mind more work, just keep giving me more money. I will gladly work 14 hour days to control the quality instead of training a person who lacks vision...What I really want to do is hire my best friend Katie - then we can maintain the Italian and European pastries and also do wedding cakes...

It's funny when people try to play this politicking game. I do not need that shit. I played that shit for over 5 years in a fortune 100 and I was able to do it without sleeping with anyone or selling anyone downriver. The most important thing for me is to remain quiet while people ramble...it's funny how they go on during your silence as if you were in agreement...At the end of the day - your track record and rapport with the staff will speak volumes.

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On going out.

...you dont realize how much you miss everyone until you go out and everyone is genuinely happy to see you and give you the updates on their lives and they share so happily...It's odd how quickly I fell into the fold...and lucked out by meeting such a genuine and creative group of people. People who pursue all the different things they do with joy.

on Kill Grill...

...we were holding these tuesday night barbecues. They would go from about 9pm until ??? We had them for about 17-18 weeks. It was always a new theme: Breakfast Grill, Nacho Grill, Steak and Salad Grill, Soul Grill...everyone really anticipated every week. Then the boys got a new neighbor who didn't like the music and the noise and then the cops started coming and it sucked. The apartment manager used to come by and grill out with us so what could anyone say. However, the cops could. So recently Jask and PhatE brought it back on Sunday afternoons and as usual everyone had a fabulous time. I brought gelato - thinking it was just gonna be the usuals. However more people came than expected...so I made a roasted potato pasta salad...You cut up and roast the potatoes in the oven with a bit of olive oil salt, pepper and oregano. Then take them out and cool them. Then I made a chipotle mayonnaise with red chili powder. Cut white onion, green onion, bellpepper and stuff then mix it together with some rotini and the potatoes. All I have to say is that shit got killed. I can't believe over 10 lbs of chicken got killed plus rice, beans, tortillas and the heap of salsa i made. bonkers just bonkers. I always make sure I make plenty of the things so everyone has enough. When it comes to the stuff I make I judge how good it is on whether it gets MURKED off the plate or not. hahahhaa. I love the fact that hyder never gets caught sleepin' when we call it out and say food is on - he's first one up. haha.

I even cook for everyone on non 'grillator' days. I have lots of fans. But the reactions I love best are from Hyder and Gya...closely followed by Wendy Lee and my boything.

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Blog-nation...

I have 40 new views on my blog today. That's really weird. I haven't written anything new coz I've been so busy with work and afterwork activities. I haven't written any of my stories as I used to a year ago. I'm just focusing and attacking tasks in front of me. I don't know what could possibly be there to read for 40 views. odd.

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I finally shook the cough and cold - it only took a week. But I'm glad - I'm not a sickster anymore. This is only the 2nd time I've been sick in the 2 years I guess I got off easy.

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Trudy. That's the 90 year old lady who comes into the shop and buys herself a gelato or dessert. She's around about 5x a week. Well, about 2 weeks went by and I haven't seen her. Well last Saturday I was hustling around the shop and getting peeved at the espresso shop coz they were being slow with my quad shots. So I noticed that Trudy was in with her usual request for bacio...and I said honey where have you been - I feel like I haven't seen you in ages!!! She laughed and I told her I thought you won the lotto and left town...then she got the most cute look on her face as a hugh heffner lookin foo' sidled up to her - and she said well my girl I have a boyfriend now. HAHAHAHA. Imagine that. I love it

19 Jan 2006: I'm makin' cake no makin' friends

I don't like 'office' politics

When asked I'll speak my concerns

and if confirmed I won't deny.

But still I don't like it

So i'm in the business

of makin' cake, not makin' friends...

Kiwi Pineapple: i don't hate it i don't love it

Raspberry Chocolate: i'm bored of this...

Straciatella: sweet cream with 70% chocolate, it's aiight

Tiramisu this, tiramisu that...

it hasn't failed yet - it seems to be a staple...

--end cakes--

Today was emotionally tiring. I am a firm believer that urge control is what separates us from animals. If you can fight your urge to run from uncomfortable situations, to smack people into bloody pulps, to cuss like a sailor, to hurl porcelain across the room to hear that charming tinkle, to keep your face plastered with a pleasant smirk even though you want to snarl, to go about ur daily functions and not sacrifice quality. It is that ability to make your body obey your mind, that makes us civilized.

15 Jan 2006: For you and you and you

Another Saturday night and I got slammed at work, but I managed to stay on top of my workload and have a little fun. I actually remembered the digi cam - so here's a few things I made and who they reminded me of:

the Alfie: raspberry strawberry and cherry gelato cake with the appropriate toppings - kinna springy lots of fun, and makes a great impression even at first glance...

the April: dark chocolate mousse. dark chocolate glass. simple, but makes a statement...and if you don't wait long enough - too cold. hahah.

the Katie: Vanilla coffee, really strong coffee bottom on this one. a touch whimsical, but a constant yummy treat...

the BearMystic: oreo mint chip with crushed oreos in between. Decadent but familiar...

the Meesh: lots of berries, lots of chocolate. Meant for sharing but not required...I was particularly impressed with the mirror on this bad boy. For a few minutes I couldn't figure out what the hell is that yellow blurr - then I realized - OMG that's my stupide tshirt. bleh. haha.

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today went by super quickly, there was a lot of activity and some sadness - but life goes on. On the way home I almost got take out, but changed my mind and came home for a boca burger with avocado.

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tired...must rest brain now.

10 Jan 2006: What I'm cookin not how i'm lookin...

no that's not a picture of mr Hankie, it's tamarind suckas

SINIGANG

Ingredients

Beef or Pork Ribs are best, maybe 2 lbs

5 or 6 pcs of little gab’e (taro root)

white radish

green beans

camote leaves or baby spinach

2 fresh jalapeno

1 quarter of a green bell pepper

carrots cut in good rounds

4 talong (japanese eggplant) cut in sixths

white onion

salt and pepper

1 sliver green bell pepper

1 pack funky ass Knorr or Mamacitas sinigang powder

Hours before….

If Beef…u have to pre-boil to tenderize and clean off.. as it boils it’s SHMUTZ floats to the top, skim it off with a spoon and dump it… once it’s clean.. throw half of a tomato in quartered

If Pork…you have to pre-boil to tenderize a little and to get that STANK off the meat. With pork, once it’s half cooked dump ALL the water and start cooking.

Boil meat, add in onion/bell pepper/carrots/white radish & gab’e. Once those are half cooked add just 2 shakes of salt or a couple tbsp of patis…then add talong, beans and leafy stuff…throw in the jalapenos too, but don’t break them. I cook them into the sinigang just so they can be smashed into patis at mealtime. add 1 sliver of green bell pepper for coolness. Once it’s almost cooked…add in the sinigang mix slowly to taste…sometimes I squeeze in a half a lemon right before serving…coz I like it tart.

The whole thing is pretty much cooked on HIGH at first then goes to medium then to simmer…okay?

AFRITADA (my original recipe)

Ingredients

About 1.5 lbs of meat (chicken, pork, beef or dog) haha

2 cans tomato sauce

4 potatoes – cubed about as big as 1 inch by 1 inch

1 red bell pepper – chopped to nickel size squares

1 green bell pepper – chop to nickel size squares

1 can garbanzos (rinse)

1 can peas

patis

soy sauce

pepper & red chili flakes

garlic

onion

tomato optional – diced

annatto powder – 1 powder packet

Get a big ass pot with lid – I like 8 Qt…or a serious oval…

Heat oil to high, sauté garlic onion until translucent…then add little powder packer of atsuete, black pepper and chili flakes to taste and stir in…put in 4 tbsp of patis and 5 tbsp of toyo…of soy sauce as well.

Then mix in meat…keep in mind that beef takes the longest coz it has to tenderize. Once you stir in the sauté with the meat…add 2 cans of tomato sauce and fresh tomato then bring to bed high and stir occasionally until the meat is tender or the chicken is half cooked. Once the meat is tender and/or the chicken is half cooked, add the potatoes…when the potatoes are almost done add the bell peppers, garbanzos and peas.

Once the potatoes are done, it’s grub time.

Remember…salt as you go, don’t salt at once…also, I don’t know how ur stove reacts so keep an extra can of tomato sauce around in case you like more “sabaw” aka juice.

TINOLA

Ingredients

1 whole chicken – cut up

garlic

onions – chopped

ginger (young ginger is best) – julienne into matchsticks

patis (aka fish sauce muhfuqqas)

chayote – cut in 1/8ths or raw papaya

camote leaves or spinach

Salt and pepper…a touch of lemon juice

Heat 6 qt pan to high…add about 5 tsps oil

brown garlic…then throw in ginger until it’s practically toasted…throw in the onions until they are tender…then sauté the chicken in to burn in some of that taste. When the chicken is coated put in like 3 tsps of patis. Add pepper…then put in like half a pot or so of water. Let that boil and when the chickens cooked…taste it. Salt and pepper as you go coz it takes a while for the seasoning to wake up. When the chicken is cooked add the veggies…if you want it hotter add some fresh crushed pepper and/or fresh ginger.

ARROZCALDO

No fancy descriptors, it’s just chicken rice like MY mommy makes it

Ingredients

1 whole chicken – cut up

5tbsp oil

garlic, 10 cloves minced

1 onion – chopped

thumbsize ginger (young ginger is best) – julienne into matchsticks

patis (aka fish sauce muhfuqqas)

1 tbsp black pepper

3 cups rice, plus 5-6 cups water

---I think 2 cups reg rice 1 cup sticky rice is best---

---if you use brown rice, triple the water ---

pinch of saffron

1 tbsp saffron hairs

garnish

roasted garlic

green onion slivers

crushed chicharrones

Salt and pepper…a touch of lemon juice

Directions:

Heat 6 qt pan to high…add about 5 tbsp oil

brown garlic…then set most of it aside as a topping

Saute the ginger into the remaining oil and

Brown chicken completely once the chicken is browned,

Throw in the onion, pepper and patis…once the onions are almost clear

Saute the rice into the mix.

Make sure that you coat and

Roast the rice with the other ingredients…

At this point you might add A pinch of the saffron and throw it all around on high. Add the water…

Put a lid on it on high for about 7 or 8 minutes then check the water level…

Add the 1Tbsp saffronl this should be fairly soupy like hot porridge. If it is not gently soupy continue to add water and cook on medium high.

Once the rice is done it’s ready.

I serve this with garnished with green onion, roasted garlic and the crushed chicharrones, I also put out sliced jalapenos, sliced lemons and patis so everyone can adjust their own bowls.

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PICKLED JICAMA

Just for a sweet and tart crunchy side

Ingredients

2 jicama, skinned and cut into hearty lengths

1 cup rice wine vinegar

2 Tbsp balsamic vinegar or red wine

1 heaping Tbsp red chili flakes

1 tsp sugar or splenda

dash of salt

dash of pepper

Directions:

In a bowl combine everything but the jicama.

Once the sugar is dissolved add the jicama

Throw gently by hand.

Place in a Tupperware or plastic container

Rest on the Counter at LEAST 4 hours

THEN refrigerate…

Of course you can eat this on the spot.

.

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end recipes part 2

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i know i said i wasn't gonna put these out until next week but April C. was kind enough to email me the copies of the recipes I sent her long ago...I was so tickled and happy to know that she still uses them. Hey to both my Aprils I hate you both coz you eat all day and still lose weight! Yay...Holla to Danielle too who ain't afraid of the kitchen, and still drops by to peek at my cookin logs.

09 Jan 2006: Empress Biko & Her Recipes

Hey Mike - thanks for askin for some recipes, coz it got my brain working and I finished work on some recipes that i've been meaning to write down. I like the fact that Mike put a challenge edge on it...Strictly ground turkey, chicken tenderloins and boneless chicken breasts to go with various pasta dishes and can be made within 30 minutes or so. I simply asked if he had one of those foreman grills...he had a witty retort.

You know I never used a grillation until I stayed with Ep and Linda prior to their wedding last fall. That shit makes life so easy, ie) you can have 2 hefty steaks or 4 chicken breasts in like 14 minutes. bwaa hahaha. I think I'm the last person that uses the stovetop. I almost went and got one, but how could I do that shit when we have a SIX burner gas range and a double convection oven with separated digital controls. I might change my mind for my birthday - but for now I'm stickin' to the stovetop.

These are the recipes I wrote up for Mikey

<>PARMESAN MEATBALL SOUP

<> TURKEY BURGER GYRO-MABOB

<> COLD PASTA SALAD WITH CHICKEN

<> CHICKEN SATAY ON ANGEL HAIR

<> FAKEY CHICKEN PASTA

<> CHICKEN AFRITADA

<> FAKEY EMPANADAS, SAVORY

<> PEANUTBUTTER PIMPIN...mike loves peanutbutter, so i gave him some variations and how to grill a PB sammich...

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Bear in mind these recipes are altered for speed and mikey's convenience. Feel free to substitute ground beef for ground turkey...or even pork or beef for chicken. Coming next week, chicken arrozcaldo, nak jae bokkum and pickled jicama.

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Parmesan Meatball Soup...

for meatballs:

1 lb turkey
3 cloves garlic, minced
2 green onions, chopped
1 egg or egg whites
1 handful of ground oatmeal (ground in coffee grinder)
1 tsp salt
1 tsp lemon pepper
1 tsp oregano
1/2 t rosemary or basil
2 Tbsp parmesan

mix thoroughly and shape into balls and start browning in a pan. Saute them in the same pan you will use for the soup - I think they taste better browned with a bit of onion for sweetness. Cover and start chopping the other ingredients...If they cook through before you are done chopping...just turn down the heat.

soup ingredients:

1/2 white onion, chopped
1 small carrot, cut in half lenthwise then in halfmoon
1 pc celery, cut in c's
2 tsp parsley flakes
4 tsp parmesan
2 cups of cauliflour or broccolli - bitesize
1 zuchinni - cubed or rounds
1 half red or yellow pepper - bite size

2 cans of any tomato sauce

2-3 tsp lemon juice
salt, pepper and lemon pepper to taste

1 cup pasta (rotini or cellentani are best for this)

add a bit more olive oil to the pan containing the turkey meatballs and add the carrots, onions and celery and dried parsley...cook until onions are clear then add 4 tsp of parmesan cheese. turn the heat to high and add the tomato sauce and 2 more cans of water. You can even add 4 cans of water. It is important to salt and season at this point. Cover and boil HIGH while you finish up the cauliflour/broccolli. Add the pasta and when the pasta is half cooked add the veggies. If the water seems low - add more water or one more can of tomato sauce. serve with a bit of cut chives or green onion and a bit of parmesan on top.

Variation One...
use orzo pasta and cubed red potatoes

Variation Two...
add Brown Rice instead of pasta and Beef Kielbasa

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Recipe 2

Turkey 'Gyros'

Ingredients

burger:

Turkey
Red Onion
Provolone or Monterey Jack
Greek Seasoning
Season Salt
Garlic Pepper

Build the burgers in an oval to fit a pita, but slice a picket from the side and tuck the cheese inside with a bit of raw onion then press the burger closed again. Put them on the grill and start cutting the other stuff...

Ingredients

Pita Pockets or Gordita Tortillas
Romaine Lettuce, Chopped
Red Onion, cut in rounds
1/2 cucumber, baby cubes
garlic feta cheese

Italian Dressing, any brand.

In a separate bowl add the lettuce, red onion, cucumber and throw lightly with the italian dressing/vinaigrette. Add pepper and Lemon to adjust if necessary. tuck burger into pita, top with 'salad stuff' and sprinkle feta cheese generously...

The Variations...
I add jalapenos to the burger and crushed red chili to the salad stuff...

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chicken pasta salad

start boiling water

marinate chicken
1/2 cup milk or soy milk
2 tsp olive oil
1/2 tsp pepper AND salt
1 tsp lemon juice

whisk those together and
marinate the chicken

set aside and begin choppin up veggies

salad ingredients

5 TBSP italian or vinaigrette dressing
2 cloves garlic, minced
1/2 small white onion diced small
1 tsp oregano
1/2 tsp rosemary
1 tbsp parmesan cheese
garlic pepper
lemon pepper
1 red bell pepper, chopped bite size
1 yellow bell pepper, chopped bite size
1 small carrot, grated on cheese grater

2 eggs for hardboiling

once water starts boiling, throw in pasta
and egg. then throw the chicken on the grillator.
mix together salad ingredients.
once the chicken is ready you can set aside.
drain the pasta and drizzle with olive oil and
a touch of salt. If you need to flash cool it
after you stir in the olive oil throw in some
ice cubes and stir it under cold water.

chop eggs and set aside

Once everything is about the same temp
you can mix it all together and either chop
the chiicken in or top the salad with it.
This will keep in the fridge for 4-5 days
and it's a killer lunch thing or side dish.

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Satay Pasta

angelhair pasta
sesame oil

1 pound tenderloins or boneless thighs
1/3 cup soy sauce
2 tablespoons fresh lime juice
2 cloves garlic, minced
1 teaspoon ginger, sliced into slivers
3/4 teaspoon red pepper flakes
2 tablespoons vinegar
1 1/2 cup canned unsweetened coconut milk
3 tablespoon creamy peanut butter
4 green onions with tops, cut into 1-inch pieces

1. Defrost Chicken in cold water

2. Combine soy sauce, lime juice, garlic, ginger and red pepper flakes in small bowl. Reserve 3 tablespoons mixture; cover and refrigerate. Add vinegar to remaining mixture. Pour over chicken; toss to coat well. Cover; marinate in refrigerator at least 30 minutes or up to 2 hours, stirring mixture occasionally.

3. Start Boiling water for pasta, when ready drain and set aside drizzling gently with sesame oil

4. Meanwhile, for peanut sauce, brown the minced garlic in a pat of butter, combine coconut milk, 3 tablespoons reserved soy sauce mixture and peanut butter in small saucepan. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and simmer, uncovered, 2 to 4 minutes or until sauce thickens. Keep warm. For crunch you can add some sesame seeds

5. Drain chicken; reserve marinade. Put on the Grillation and brush chicken with reserved marinade and sear one more time. Discard remaining marinade.

6. chop the chicken and place atop the noodles and put as much peanut sauce as you want on it then top with green onions and cashews.

a great side salad with this is spring greens with 'oriental' dressing - just buy a bagged salad. haha.

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Quickie Chicken Pastas...

boil out your pasta

4 or 5 pcs of tenderloin or boneless thigh
seasoned with salt and garlic pepper
then thrown on the grill

1 tsp olive oil
1 tsp butter
2 cloves garlic minced
1/4 onion finely chopped
1 tsp parsley flakes
2 tsp oregano

1 green onion minced
1 chive minced
2 cups spinach cut chiffonade(just use scissors)

any kind of pasta sauce in a bottle.

heat pan with olive oil and butter, saute garlic until golden, then add herbs and onion...add a bit more oil then add green onion, chive and spinach...then add the sauce plus about a 1/2 cup of water or milk and let it simmer.

Once the pasta is ready you can plate it, add sauce and chicken then grub. Great sides are grilled asparagus and/ or zuchinni.

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the Machado/Afritada Strain...and here comes menudo


chicken variation

ingredients

chicken pieces (just buy 1 whole cut)
4 garlic cloves
1/2 onion cut about nickel size
1 bay leaf
1 tbsp soy sauce
1 tpsp REAL patis muhfuqqa
1/2 tsp black pepper

3 cans tomato sauce ( the little ones)
or
1 can tomato paste (sweeter)
plus 3 cans of water

1 red bell pepper (about 1/2 x 1/2 inch)
1 green bell pepper (about 1/2 x 1/2 inch)
4 - 5 potatoes (cubed)
1 small bag frozen peas

personally, while the chicken is cooking
i like to roast the potatoes in the oven
with a bit of sesame oil...



heat oil, brown garlic then add onion...before onions are half cooked add the bay leaf and stir thoroughly...add the chicken and brown all sides of it. Let it caramelize as much as you can stand...Once the chicken is carmelized add the soysauce, patis and pepper. Add the Tomato Sauce and Water...Stir thoroughly and cover...no peek a boo cooking. Raise the temp to high and let it ride for 10 minutes. Add the potatoes. Once the potatoes are half cooked then add the bellpeppers and peas...cover with lid again until bell peppers are tender but still bright.

before serving - i serve topped with a bit of tiny diced yellow bell pepper just for freshness...



Meat Variation...

same as the chicken...
but use 1 1/2 lbs of cubed beef
it shrinks a lot so use a bigger pan
and add more water while boiling
for up to 30 minutes to make it tender...

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here is an excellent empanada filling...

1/2 lb ground turkey
1/2 lb ground chicken
1/2 tsp soy sauce
1/2 tsp patis
1/2 tsp sri ri cha hot sauce (like at the pho joint)
salt and pepper to taste
3 squirts ketchup

3 cloves garlic
1/2 finely chopped onion

1 sm bag frozen peas and carrots

4 potatoes finely chopped
drizzle these with olive oil
and some red chili flakes
and roast them in oven
or at least broil them


cut and soak potatoes in water. Drain, drizzle, spice and pop into oven...

saute garlic and onion and brown the turkey and chicken

once the turkey and chicken are browned add the soy, patis, and sri ri cha. Incorporate thoroughly...taste and adjust to your liking. pull potatoes from oven and mix in. add the frozen peas and carrots...mix thoroughly, cover and leave on medium for 5 minutes. Uncover and give it like 3 squirts of ketchup and stir completely. It's all done...with mine I add jicama and jalapeno for crunch...

As for the pastry...you can just buy PIE CRUST and cut it to size then bake it off per instructions. and there is your faux but yummy empanada ...

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PEANUT BUTTER VARIATIONS

Toast Bread
Cool in Fridge

Slather on PB and whatever
i could suggest banana or
cocoa jam, or half pb half nutella,
or pb sprinkled with roasted almond slivers

then don't even get me started
about the wonders of caramel sauce
by smuckers. bwaa hahahaha

Put in Freezer for like 5 minutes

Remove from freezer then lightly brush outsides
with butter and put on foreman grill...

LMFAO - have fun with this one.

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might i suggest Peanut Butter Sliders
made with pieces of PandeSal or Pan de Leche

if anyone wants a creme anglaise recipe to DIP

your PB sammies - pop me a note

bwaa hahahha

i'm so evil aren't i

ps)per RayRock - patis is AKA fish sauce. otay!!!

...end recipes...

is that all? no it's not uh mom is back from manila and discovered my yellowman cd in the kitchen cd player...and she's decided she likes yellowman - hahahha...mung bean soup it's what for dinner. If I didn't know better I would think she ate some weed brownies...

...MY DAY OFF MISSION...

okay Lyric is my most funkiest god baby in the world, for years and years she was my shadow. I mean I had my own carseat in my ride for gods sake. Well she's turning 5: she wants a hello kitty backpack. So tomorrow I will be driving around town avoiding fashion square on camelback coz it's full of asshats, and I am going to look for a hello kitty backpack. I will also be purchasing a set of watercolour pencils and brushes and looking for a grande size colouring book. I think I saw some 2 foot tall ones at borders once. If there are no hello kitty backpacks I have no idea what to do - I saw these rollaway metal hello kitty luggage pieces - I don't think that's a bad piece - the carry on one with wheels. We'll see.

...on flava flav..

haha those girls are not fighting over him. And that one girl did not tell that other girl that she looks like shrek. And they did not have a screamin' match at 4am over flava flav. It's frighteningly addictive...And even though he has moments that he acts overtly cracked out, then he has these bizarre moments of almost buddhist introspection - and THAT is fear...

..on being a bridesmaid...

April is the last homie to be married...So this is my UUMPTEENTH wedding i'm going to be into one way or another. Much to my relief and chagrin, April is the most easygoing bride ever. Personally, I've worn everything from hideous to simple...so nothing would have shocked me. But April is unbelievably kind in her choices. I'm tan, I can wear everything - but the original choice of mint green has now changed to black...**claps hands** now i can wear my sexy ass bebe shoes...or my prada shoes...or my lovely ringed enzo angiolinis...bwaa hahahaha. It's not just coz I'm makin the cake and the truffle topiaries, but this is gonna be the dopest san francisco wedding ever. nuSun has NO idea what he's getting into.

After the wedding we're gonna see my people all over Northern Calie...bwaa hahahahaha. I can't wait. We're gonna rock the mini cooper convertible IN san francisco...IN the middle of july. FUCK YAHHH

07 Jan 2006: I made ur Oi and my Bi Bim Bap

...I MADE MY DAMN OWN...

My brothers birthday was 2 days ago and he didn't want me to make anything. He finally caved when I said how about some Tofu Jalapeno Beef with a little oyster sauce and green onion. He says, YAH - that! Then he eventually told me that he's gonna have people over for a barbecue on Saturday anyway and could I make some of those korean cucumbers I always make when we barbecue. So last night I told Keyla hey can you pick up some Kochu Jang (korean pepper paste) at the store coz I have to bail to work. She said sure.

They picked up the kochu jang, pickling cucumbers and regular cucumbers. So I did my thing and threw it together: one make ur eyes water hot and the other peppery sweet. So I'm putting it away and I see sticky rice, sprouts, spinach, carrots, roast beef, mushrooms. Bwaa hahaha - so I tempered a bit of chili paste with rice vinegar, soy sauce and sesame oil...sauteed, heated and fried an egg - grab some chopsticks, drizzle drizzle, throw - eat.

Ahhh - one of my faves, home made bi bim bap. I'm so sad I can't find a Korean restaurant around here. I really just want a bowl of chigae oh and a dozen sides, ah yummy spicy salty chewy...I miss Koryo house

...WEIRD...

the intro music to iron chef (original) and the closing music for backdraft is the same music. I was writing and I heard the music and looked up excitedly thinkin' oh it's TIME, and saw a bunch of fire engines on my tv. THAT is so wrong.

...WEIRD 2...

my brothers 'irregularities' in his blood cells disappeared, so the doctor says it's not thallasemia afterall. i don't know what bubbles stronger in me: my irritation at the doctor's haphazard diagnoses or my happiness at my brother being all good...i'm going to choose happiness

...POOPED...

i'm so pooped lately. i feel like i'm chasing myself at work: chocolate...cake...more chocolate...truffles...more cake...gelato cake...decorative pieces...recipe testing...rush birthday cakes. I really wish i could just take a weekend away to do nothing. I mean real nothing, like wake up and take a BUBBLE BATH maybe with an espresso teetering on the lip of the tub, like walk around a city leisurely with nowhere to go, like randomly chance upon a gallery with a really dope exhibit or perhaps an old bookstore still owned by a book junkie, like a midafternoon nap followed by a massage and so on and so forth...

soon, but not right now.

...THIS ASSHEAD...

I know this girl did NOT give the staff all kinds of shit because she couldn't have a SMALL gelato with MULTIPLE flavors. I was so happy I didn't have my managers shirt on that day. She repeated herself over 5 times insisting that she was just giving customer feedback. Hey guess what you nutgargler - just because you say it over and over does not mean that anyone will cave into you NOR does it mean that your opinion is correct. Plain of face and void of any true style - I could clearly see that she pushed her way through life. Pushing into random circles, pushing her opinion on others, pushing on hoping beyond hope that on the surface she might appear to be even moderately interesting (moderately interesting??? did I just write that fucking oxymoron), pushing herself onto men, pushing her voice into your ear. She's lucky she didn't have to deal with me that day - coz that would have been the day that she would have PUSHED her damn luck. So she's insisting and he's denying her, she insists that it's just input, and he retorts that it's just unavailable. She said she ONCE went to a gelateria in San Diego and they let you have as many as you want...after he let her BLATHER (and i was already in the back vomitting in my own mouth from her wretchedness) it came out that they also WEIGH the gelato after letting you pick as many as you want. Idiota. If we weighed all her shit she might as well get a medium and get the 2 flavors. Obviously this hoe has never been to Italy, they weigh damn near almost everything. Lots of bakeries carry certain kinds of pastries and pizzas that are weighed and you verbally or via hand signal tell them how large you wanna go. I was basicallly at the mercy of the server as to how much I would pay. And you know what I din't bitch once, I may have WINCED occasionally, but I reached into my pocket for the money. So back to the Angry Frumpy Hoe --- chicks like this really get on my nerves. With their angry dumpy plain faces, wearin the same jewelry as their little sorority sisters, with their pinky toe hangin over that dead flip flop, and to 'match' their flip flops they decide to wear a cotton sweater and a scarf. AND must you POINT at everything - it's so ugly? They just kvetch and kvetch and think they can wear people down, why? Why are there people like this who think that the entire world should revolve around their perception and opinions? Why does her dumpy frumpy ass think that she can enforce that shit on people? And who are the people who actually give in?

...I LIKE IT...

tv:

project runway: oh can I just watch the creative people go head to head running around with scissors, and running FAST!

cash cab: trivia game show on discovery channel where you play for money and even if you don't win shit - you get a free ride

food:

cafe - 4 espresso shots 2 splenda

tea - 3 heap matcha nishi in a small cup

gelato - cafe mocha, coffee and roasted almond

breakfast - 2 eggs sunnyside down

lunch - noodle bowl with a squirt or sri ri cha

dinner - meat and meat with a side of meat

snack - plain yogurt with granola

fruit - dirty strawberries

zines:

pastry and design

giant robot

kids:

all the little nutcases who run around the shop afterschool wanting a treat a treat - mom i want a treat - don't forget my rainbow sprinkles - don't forget my giant m & m's - can i please buy a bottled water, sure kid - just don't spill it in your mom's porsche cayenne. bwaa hahahhaa.

lipstick: 18 hr nude

toe nail polish: rocky horror picture show glitter rock silver

scent: Issey Miyake, spring hot pink bottle

scent 2: burning toast

toothpaste: mentadent tartar control

frizzante: diet coke

subido: diet rock star with lemon

poison: cognac shots in pure silence

...I HATE IT...

i feel blinded by the sunshine. i feel lately like there is almost too much sunshine. when I drive to work in the morning - it fries the left side of my face and then due to the angle it is directly in my eyes for the entire drive - then on the way home I drive into the sunset. My brain is probably completely scrambled now. also, now that i work 9am - 5 ish, I have to fight the traffic. I fight it on the way to work and I fight it on the way home. I'm tired of fighting the traffic, I have to say that I genuinely miss working nights. My brain is always on SuperPerform at night, and I accomplish mad work with the least amount of effort. I want to be night lurker again...

...I LOVE IT...

i love my girls - they are unconditional in all scenarios!!!

i love that hazy place right before you awake and your hearing seems superhuman coz you listen to everything before your eyes pop open.

i love organizing my closet and then finding 2 favourite things that i forgot i had...i found a white denim skirt that i customed and my baby samurai print black tshirt - bwaa hahahahha....

...LASTLY...

it's weird not having my boything around, i find myself just lingering. just looking at magazines super leisurely, lounging around work, and just generally strolling slower. it's nice to have this slower after work pace - but i miss trading stories 'bout our days...

05 Jan 2006: Wanna Mongo Bet?

so NESS and I have this bet...

i say thursday and she says saturday

and loser has to post a pic with HOPIA

on their face. Guess What!!! it's Thursday

LMFAO - I lost...

the HOPIA MAC collection for Saucy

there is a date stamp on the pics, so that's hot out the cybershot...i have to say that NESS in all her graciousness said but girl you still got 3 hours - I laughed and said hahhaa no i don't...

If you don't know what hopia is you better ask.

If it matters this one on my face is red mongo.

04 Jan 2006: Flourless My Ass...

damn ur low carb allergies...

If they aren't on low carb this or that, then they are allergic to gluten. I'm tired of saying no to people regarding cakes so I'm working on a flourless vanilla cake and a flourless chocolate cake. I am tweaking the recipes so that they taste good with cold cakes, mousse cakes and gelato cakes. I'm so happy that I don't have food allergies because it doesn't hinder me from trying things. Although I do have to say this of mom and dad - they were geniuses. I am told that when I was a little kid I was violently allergic to eggs in all it's forms, fried, scrambled, boiled or cooked in. Mom and Dad have told me that when I was little if I even had a bite my eyes would swell up and shut like chinese dumplings - aka siumai...So everyday they would give me a tiny bite that would cause me some discomfort but eventually desensitized me. So I went through life not having to worry if there was egg in anything. I'm hella glad coz I love breakfast and brunch and a lot of my best times with friends and family surround breakfast and brunch.

Christmas went by peacefully and happily with both invited and impromptu guests. New Years was nutty and kewl but also went smoothly. I feel a bit numb to holidays. It seems like I can't get one foot out of the shop without the kids selling the cakes out. I'm really blessed, I shouldn't complain. Those cakes are not by any means cheap, but I certainly stay busy not only with custom orders but walk ins too. With all the pastry joints around - I'm still somehow in good shape. Sometimes customers call for me coz they want to see who makes the "edible art." They always say I've looked at these cakes and things many times and every time they are beautiful...they go on and on about how they are 'authentic' lol. uh yah right - Authentic Saucy mayuuuun. Of course, I play gracious as I would never want to embarrass the shop and I act very modest and thank them twice. When the 'admirers' are genuine it does make me a bit flustered...What do you say when they call them a work of art and they've been all over europe (oh honey haven't we all)...and these were by far their favourite. I don't want to seem aloof, and I want to genuinely interact with them. Because I've met many makers of things who are in their own world and are aloof to the interest and admiration of others which in turn makes them seem like ASSHOLES. I don't want to be an asshole --- I want my art infested chef clogs planted firmly on the ground.

It's Fommelyo's Birthday...He said last night I'm 29 again - I said damn straight muhfuqqa - be what you wanna be baby. hahahha.

My sisters...

I have 2 sisters and they are as different as different can be. Even when they were little they loved me very much and they still do. They still make me laugh and still express excitement at being near me. It will be fun when R---- moves here next year then the three of us can do shit together...

on Forgiveness...

Don't punish others needlessly, or punish yourself relentlessly. If there is anything you can do this year forgive someone or forgive yourself...it's a seeded gift. I guarantee you it will grow into something that yields a sweet fruit.

on Admiration...

I see this cat all the time. In the neighboring cafe...and he positions himself in front of the cake case which I am constantly looking at so I know what to put in there and what to remove. Each afternoon as I leave the shop, apparently I have a grin on my face because all kinds of people smile at me. I don't think it's a real smile, I think it's one of those audrey hepburn built in looks of genuine interest smirk things. Anyway, this guy must be in his late 30's, muscular, salt and pepper hair, but a european demeanor he's prolly italian. He's some kind of IT consultant coz he's always on the phone and laptop and I hear his verbiage, DLL GUI business requirements/sign off - all those things I used to speak when I was a project manager. Each time I walk out of the shop or grab my 4 neat espressos he always looks at me in this piercing but non creepy way. Last time I cut through the cafe he noticed the ring finger --- I wear a cocktail ring that came to me from my grandmother via my mom...it's not uber bling, but it's obvious - and I detected a little falling in his face as if he were disappointed - you know what that's the most flattering thing I've observed in a long time, at least from a stranger. Perhaps in his head he liked the idea of me bein' single. At least I know he's not a trifling bastard that pursues the taken.

i'm so sad about wootsin. he's my favouritest cat in the world