Sunday, January 27, 2008

Braised lamb shank

Shiraz is a very good wine for this kind of dish.
It has a strong fruity flavor and is very reasonable.
Braise the lamb until the meat falls off the bone.

Saturday, January 26, 2008

White Russian

I realized that I don't drink milk everyday. Afraid of having osteoporosis??
Solution; drink milk cocktails! The White Russian-the drink the Dude is always drinking in The Big Lebowski.
Vodka, coffee liqueur and milk.

Wednesday, January 23, 2008

Anna Siok "Magical Habitat"

All pottery people knows Anna Siok. She is 83 years old and still teaching.

I got so shocked when I saw her work. Her pieces are natural and innocent like a child, full of her rich personality. All her animals made me smile.

I was very happy and shocked from seeing this beautiful work and, on the subway ride home after the show, I thought about my ignorance about myself and my creations and my rigidity, immaturity and confusion.
"A Magical Habitat" @Jane Hartsook Gallery -Feb. 2nd

Tuesday, January 22, 2008

Traditional Apple pie

I enjoyed Tyler Florence's program about apple tart tatin and apple pie. I still have some favorite shows on the Foodnetwork, -his and Jamie's.
The first pie tasted OK, but I didn't really like it.
I adjusted temperature and portion of the filling.
Since this recipe has much less shortening than the so called "1-2-3 dough", this must be a little lighter.
It is interesting to know that using 2 different kinds of apples improves flavor.

I don't need ice cream or whipped cream on the side, but want a huge slice!

Monday, January 21, 2008

New glaze "oribe"

Everybody gets excited when a new studio glaze launches.
I am one of them!

*"oribe" is green copper glaze and the name comes from Japanese tea master Oribe Furuta.

Alberta Canada

This beautiful trip made my head clear and I was so inspired by creative people there.

Wednesday, January 9, 2008

Classic Apple strudel

After watching making strudel video at Andre's Bakery, I could not help baking strudel. Well, I used phyllo though...
I tried a new recipe from my favorite book "Food of Eastern Europe". It was for 8-10 portions.
But it was for very generous cuts. It turned out to be 14 portions.
Maybe 28 portions for small eaters.

My friends brought slices home for breakfast and I still asked for help from other friends.