Friday, August 31, 2012

Baby Tomato,Tofu, and Greens Salad


Happy tummies eat lots of greens!  Hooray!

There's no method to the madness that is a Michele salad.  They tend to be comprised of whatever left over vegetables happen to be lying about from previous meals. It's a great way not to let anything go to waste and keep extra calories from the waist! (booo) I try to make at least one vegetarian meal a day. 


As you can see... there are hard boild eggs in this salad. You can omit those if you want to... but I think Mike would die if I didn't include at least some form of protein, especially after a day of lifting heavy furniture. As a compromise, I tossed some in. 


The highlight of this salad are the lightly roasted baby tomatoes. I got the idea from the bacon and baby tomato pizza we made a few weeks ago. Baby tomatoes had me so smitten, they were getting incorporated into everything. Plus, they're so juicy- who needs dressing?


For my protein desires... there is some oven roasted tofu that marinated for a bit with the tomatoes. Got to love tofu, it's a flavor sponge!


The rest is back to basics with a mix salad and a touch of blue cheese crumbled on top.  The blue cheese eliminates the need for all that nasty extra salt. Add any veggies you have on deck, I think chopped red onions would be a fantastic addition.

Get on the good foot with veggies!

Baby Tomato, Tofu, and Greens Salad

1/2 cup Cherry Tomatoes, sliced in half
2 tablespoon Balsamic Vinegar
2 tablespoons Olive Oil
1/2 block firm tofu, drained and crumbled
2 hard-boiled eggs (optional), cooled and chopped into quarters
Mixed green salad
black pepper
1/4 cup blue cheese
any extra veggies you like in a salad

Preheat oven to 400 and line a small baking sheet with parchment paper.

Combine sliced tomatoes, crumbled tofu, balsamic vinegar, and olive oil in a small bowl. Toss tomatoes to completely coat then set aside to marinate for at least 10 minutes.If you want liven things up, season with a little crushed red pepper.

Layer baking sheet with tomatoes and tofu. Don't throw away the extra olive oil and vinegar from the marinade! This is going to be your dressing. Cook for 15 minutes, just to get the juices going. Pull out of the oven and allow to cool on wire rack.

Prep the salad! Always wash your greens, even if the big says they're pre-washed. Add any veggies you desire.

Once the tomatoes and tofu cool, toss into the salad. Season with black pepper. Drizzle with left over olive oil/vinegar. Attack your greens.

Wednesday, August 29, 2012

Rhubarb and Chocolate Cake


I would like to start this post with a simple proclamation: make this cake.

See what happened was... there was some confusion with memory cards and I accidentally deleted the pictures that go with this post (banging head on keyboard). A few were salvaged and that's what we're going to work with! Don't let these "eh" pictures deter you from making this incredible cake. It's so delicious that I feel it's my duty to post about it as soon as possible, regardless of aesthetics. 

For those that read this blog... you are aware of my mad love for rhubarb. In the beginning, I snubbed it as a fancy foodie fad. I finally caved when I saw Lara Ferroni's Rhubars. I am grateful every day that I discovered the treat that is rhubarb.


The beauty of this vegetable is it can be paired with just about anything, including savory dishes. I recently made an excellent puree with rhubarb and dried cherries on top of pork chops. However. There is one ingredient I never imagined going with rhubarb: chocolate. That would be like lemon and chocolate which (in my opinion) sounds gross. Please forgive my naivety, I am discovering new possibilities in the kitchen every day!

When I saw this chocolate and rhubarb cake on 1 Big Bite, my head tilted to the side. F'real? If you had suggested this cake to me, I would have said no way. Seeing it though... there was something absolutely alluring. The center of the cake looks like bread pudding. The texture screamed soft and moist. In the name of rhubarb, I'll give anything at least a chance.


As anticipated- this cake is beautiful and addictive. If there is one word I could use to describe it, it's "moist." The batter incorporates Greek yogurt which ensures that moisture is locked into every bite, it's kind of like using sour cream (which can be used as a substitute).  It doesn't fluff up; it compresses into a light yet thick cake.

I didn't use the full amount of sugar because I didn't want it to be overly sweet with sugar in the batter plus the chocolate chips plus a dusting of confectioner's sugar. 5 ounces of chocolate chips seemed like more than enough for a 9 inch round pan. I would even be willing to try it without the chips!

There is a good chunk of rhubarb incorporated (about 4 stalks). The natural juices exude in the warm oven and into the cake so that every forkful is filled with melt-in-your-mouth rhubarb. It has that slight tartness that makes the bits of chocolate all the sweeter.

Thank you 1 Big Bite for opening to my eyes to yet another rhubarb wonder!

Rhubarb and Chocolate Cake
from 1 Big Bite

110 g / 1 stick unsalted butter, softened
220 g / 1 cup + 2 Tbsp sugar
2 large eggs
220 g / 7¾ oz. unbleached all-purpose flour (about 1¾ cups)
2 tsp baking powder
½ tsp salt
230 g / 1 cup Greek yogurt (fat-free)
1 tsp vanilla extract
140 g / 5 oz. semisweet chocolate morsels
1 pound rhubarb
powdered sugar for dusting

Preheat your oven to 180 C / 360 F and grease your springform pan (24 cm / 9.5 inches)
Trim the rhubarb and slice as thick as a finger (about 1.5 cm / 0.6 ", set aside. In a medium bowl measure flour, baking powder, and salt stir well and set aside.

With your electric mixer cream butter with sugar until light and fluffy. Add eggs, one at a time and beat well after adding each.
 
Add the following and beat well between each addition and if necessary scrape down the batter from the bowl sides: half of flour mix, yogurt and vanilla extract, rest of flour mix.
 
Add chocolate and rhubarb pieces and fold in. Pour into springform pan and bake for about 1 hour. Check after 45 minutes and cover with a sheet of aluminum foil to prevent from getting too dark.
Let cool and dust with powdered sugar if you like.

Sunday, August 26, 2012

White Chocolate Chip Macadamia Nut Cookies

Years ago, I banished white chocolate. I was very young and munching on one of those cookies n cream candy bars. My brother came up to me and said, "you know that's not chocolate, right?" This information devastated me for some reason. What the heck was I eating then? Cocoa is, after all, a deep brown color and this substance was... well... pale. I had been lied to! That was the end of my interest in white chocolate.


There was only one exception: white chocolate chip macadamia nut cookies. Oh em gee. This combination is truly sinful. They are soft, sugary, and mischievous. Health conscious foodies, stay away!


Biting into macadamia nuts, you can taste their natural oil. Macadamia nuts have a high fat content and almost no protein unlike most nuts. They are beautiful to look at and are mighty tasty. Their flavor is very simple and the texture has a nice crumble.


What makes white chocolate a derivative of "chocolate" is cocoa butter; there are no cocoa solids which contain all the antioxidants. They are pure sweetness and the total opposite of dark chocolate. Combine the oil of the macadamia nut with cocoa butter in the chocolate, and you have an incredibly luscious cookie. Truly.. these are yummy, warm or at room temperature. 

This is my first batch of white chocolate macadamia nut cookies EVER. I looked across the blogosphere and found that this recipe barely changes: white sugar, brown sugar, chips, nuts, flour, and butter. The only factor that fluctuated was the ratio between white to brown sugar. Joy the Baker browns the butter in her rendition to bring out that nutty flavor but overall, it's the same cookie across the board.  You can't argue with a classic.

Mike's cookie accidentally had a mint chip in it and was inspired. I can't wait to make these for the holidays!


White Chocolate Chip Macadamia Nut Cookies

1 stick unsalted butter (8 tablespoons)
1/2 cup light brown sugar
1/4 cup dark brown sugar
1/4 cup granulated sugar
1 1/2 cups all purpose flour
1/2 teaspoon baking soda
1/8 salt (just a dash)
1 egg
1 teaspoon vanilla extract
1/2 cup macadamia nuts
1 cup white chocolate chips or chunks

Preheat oven to 350ยบ. Cream together butter and sugars until combined well (scrape down the sides). Add vanilla extract and the eggs, one at a time. 
In a separate bowl, mix together flour, salt, and baking soda. Slowly (add about a cup at a time) the dry ingredients to the mixer and mix well.
Once batter is completely combined, fold in the white chocolate chips and the macadamia nuts. Scoop out onto heaping 1-2 tablespoon scoops onto a baking sheet.

Bake for 10-12 minutes, or until just beginning to brown. Pull my cookies out a little early so the finish cooking outside of the oven (they baking sheet is still warm).

Thursday, August 23, 2012

Mom's Simple Salmon


Summer is slowly winding down and I haven't been to the beach ONCE. Where does the time go? Another year without that childhood tan from running around and picking up sea shells. Squeeze out those summer rays everybody! There's still a little time left and I hope to spend it fishing! 


Mmm... fishing. I grew up in a house with paella, boiled cod, bbq'd sardines, and broiled salmon. To this day, my mom lovingly reminds me to eat my fish because they're filled with healthy omiga-3's. 


As I've said in prior posts, Mike likes chicken. Lots and lots of chicken. Oh he's open to new foods and will at least try whatever is put in front of him. Fish just really isn't his "thing."


Until he met salmon. I couldn't help it. There was this beautiful fillet at Whole Foods and my face was plastered to the display case. It had to come home before I fogged up the glass! There's only one way I know how to prepare salmon, which is my mom's way: coated in extra virgin olive oil, sprinkled lightly with salt, a healthy bit of crushed black pepper, and few red pepper flakes. Thanks mom! Beijus!


Much to my delight- he loved it! Good quality salmon is almost like butter, it melts in your mouth. Broiling lightly cooks the fish through without drying it out and preserves the spices.



For a quick an easy dinner, season vegetables the same way and place on aluminum foil/parchement paper on the same sheet as the salmon. Cook together or until veggies are tender to your liking. Little side salad never hurt nobody. For carbs, we heated up store-bought frozen sweet potato fries. So easy. So good.

Sorry for the picture quality but hey... this is the lighting in my house at night and we were hungry. Foods meant to be eaten, that's life!


Mom's Simple Salmon

filet of salmon
extra virgin olive oil
a little salt
pepper
crushed red pepper

Select broil on oven. If you have the option high or low, select high.

Place salmon in bowl and add enough olive oil to coat entire surface of fish. Lightly toss to make sure every bit is covered- don't be shy- get your hands in there.

Line a grill pan (optional- sometimes the oil is good enough to ensure it wont stick) with aluminum foil. Place filet on top. Lightly sprinkle both sides with salt- I would say no more than 1/4 teaspoon per filet. Add black pepper to your liking- use lots for a more cajun flavor! Then, of course, a touch of crushed red pepper for heat.

Shove it in the oven for about 10-15 minutes, depending on how thick the filet. The general guideline is 8-10 minutes per inch of thickness. Be careful not to overcook.

Friday, August 17, 2012

Baked Mini Green Tea Donuts


Years ago, I fell in love in Hong Kong. He was warm, sweet, and green. I didn't expect to meet him but the moment our eyes locked- we knew- this is happening. At least that's how it played out in my head. After all, I'd never seen a green tea donut before.


As super lame as this may sound... it was a Krispy Kream donut. It's crazy how chain restaurants offer better food outside the states! In Hong Kong, McDonalds has spicy chicken wings and Starbucks serves red bean pastries. Come on USA- we're a melting pot! Offer some of these international tasties!


The only donut I get at Krispy Kream is the standard issue glazed and it has to be fresh out of the frier. They taste like buttery clouds. What I loved about the Green Tea version was the simplicity. It had the texture of a cloud, but without the thick butter/sugar taste. Matcha isn't an overpowering flavor, it provides a beautiful balance. Loves!


Ever since that chance encounter overseas, I've wanted another Green Tea donut. I took a chance and modified these mini donuts with matcha power and coconut milk.  The result was a super cute and addictive treat! They're moist and subtle with a hint of matcha. There was no heavy coconut flavor, but taste the batter to regulate how much matcha you want to incorporate.



And yes, they're baked. It's a little healthier and eliminates the hassle of oil. The glaze has a confectioners sugar base, but feel free to add a little more matcha! Green tea, all day every day!


Baked Green Tea Donuts
makes 24 mini donuts

2 cups all-purpose
1/2 cup natural cane sugar or granulated sugar
1 1/2 teaspoons baking powder
2 generous teaspoons matcha powder
1 teaspoon vanilla extract
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup unsweetened coconut milk
1/4 cup milk
2 eggs
1/4 cup butter, softened
1/2 cup confectioners sugar
1 teaspoon matcha powder (optional)
1 tablespoon milk or water

Preheat the oven to 375 degrees. Grease a donut pan or regular cookie sheet.

In small sauce pan, bring coconut milk to a boil then lower heat to medium-low. Cook for about 15 minutes, stirring occasionally, until coconut milk is reduced to 1/2 a cup. Set aside to cool to room temperature.

In the bowl of your stand mixer, mix together the dry ingredients.

Beat in the cooled reduced coconut milk, eggs, milk, and butter until well combined.

Fit a pastry bag with a large tip and fill with the donut batter. Alternately, fill a large ziploc bag and snip off the end.

Pipe into the donut maker, donut pan, or just pipe in circles on a greased cookie sheet. The dough is thick enough that it should stay in the general shape you pipe it in while in the oven.

Bake for about 10-12 minutes or until golden brown and cooked through.

Cool on a wire rack.

Mix together powdered sugar, matcha, and milk/water in a second dish for dipping or drizzle on top.

Store in an air-tight container.

Monday, August 13, 2012

Cherry-Tomato, Bacon, & Blue Cheese Pizza



Make this pizza. It will spoil your taste buds. Badly. So much so... that the next time a friend asks, "does anybody want pizza?" and they pick up the phone to make an order, you will leap forth and slap the phone out of their hands. That might be a slight exaggeration, but you will perk up as you remember this pizza.


The key to this dish is the cherry tomatoes. Oh my man, who knew they packed so much flavor? I was never a fan because I associated cherry tomatoes with salad. They were always cold, hard, and contributed nothing to the conversation. If you roast them, however, it's a whole other story. They soak up the olive oil and vinegar and become pockets of juicy flavor. Make sure the flat side of the tomato is  facing up when you garnish the dough- this will prevent the dough from getting soggy. It has that much flavah.


To compliment the sweetness, there is a savory side to this pizza pie: bacon and blue cheese. Don't worry, it's not super salty and if you're worried about sodium- there is reduced sodium bacon out there. Again- you control what's going on your plate. There is a very light dusting of blue cheese as well as provolone. I think this added a nice twist to the traditional mozzarella. 

Oh, and I like that there is no real "marinera sauce" involved. It's simple tomato sauce. Let the cherry tomatoes do the talking.

Garnish with fresh chopped up basil and crushed black pepper. Sneak in some red pepper flakes. Finally, drizzle on the left over olive oil and vinegar that the cherry tomatoes marinated in. Superb! For the full recipe, check out White On Rice Couple! (I used a different dough)


And don't give me some lame excuse like pizza takes too long to make or you're not a chef. The crust I use takes only 30 minutes to rise. While the dough rises, prep the toppings so no time is lost in the kitchen. You get the satisfaction of knowing what you're eating and customizing it to your liking. It's pizza- the possibilities are endless and there are no points for style. Yayyyyyy for pizzahhhh!! 



PS! In the morning, if you have any leftover, make it into breakfast pizzah by cracking an egg on top and then baking till yolks cook through, about 8 minutes at 500F. Keep an eye on it- it can get a lil toasty like ours did!

Wheat-Honey Dough
modified from allrecipes

1 (.25 ounce) package active dry yeast
1 cup warm water
1 1/4 cups bread flour, little more for kneading
3/4 cup whole wheat flour
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon basil
3 generous teaspoons honey

Preheat oven  to 200F. Once it hits 200, turn off and keep the oven door closed.

In a small bowl, dissolve yeast in a cup of warm water with saran wrap on top to lock in the heat . Let stand until creamy, about 10 minutes.

In a large bowl, combine flours, olive oil, salt, honey, garlic powder, basil, and the yeast mixture; stir well to combine. Beat well until a stiff dough has formed. Brush lightly with olive oil. Cover and rise until doubled in volume, about 30 minutes on a baking pan in the oven.

While that's going, prep all the toppings! (see below)

Cherry-Tomato, Bacon, & Blue Cheese Pizza
from White on Rice Couple

1/3 lb (150g) Cherry Tomatoes, sliced in half
2 T (30 ml) Balsamic Vinegar
2 T (30 ml) Olive Oil
1/4 lb. (115 g) thick cut Bacon
1/4 c (60 ml) Tomato Sauce
1/4 c (30 g) crumbled Blue Cheese
1/2 c (55 g) grated Provolone (bought cubes and chopped them)
Olive Oil for brushing edge of crust
8-10 fresh Basil leaves, tearing larger leaves into 1/2 or 1/4's

Combine sliced tomatoes, balsamic vinegar, and olive oil in a small bowl. Toss tomatoes to completely coat then set aside to marinate.

Cook bacon in a saute pan until light golden on each side. Blot on paper towels and after it cools enough to handle, slice into 1" long pieces. Set aside.

Now the assembly. Preheat oven to 400. 

The dough has finished rising! Line a 17x12 cooking sheet with parchment paper and dust with all purpose flour. Roll the dough out so it covers the pan almost rim to rim, making the outer edges a little higher so the toppings don't overflow. Brush top and edges of the pizza dough with a light coat of olive oil.

Spread a light layer of tomato sauce over, leaving outer 3/4" untouched. Layer on bacon. Spread on cheeses. Layer tomato halves, cut side up. Keep balsamic mix to sprinkle on pizza after baking.

Slide pizza into oven and cook for about 15 minutes, until golden brown.

Remove from oven and allow to cool for a few minutes. Drizzle a bit of the balsamic mix over pizza. Sprinkle basil leaves over pizza. Slice and serve.

Friday, August 10, 2012

Skinny Pad Thai


Is it bad that our current TV fix is The Cosby Show? Yeaaa boiee! We're already up to season 3- the one with the crazy salsa music in the theme song. I need doses of wholesome content that real life doesn't necessarily provide. For example, last night leaving the grocery store parking lot, a little blonde middle school girl seated in the passenger side of her mommy's car flicked me off at the intersection. Apparently my stop wasn't up to her standards. I wanted to bust a U-turn and say something to her mother, then realized she probably got those manners from her. Charming.


Yes indeedy, I NEED shows like Cosby. It's a little treat to look forward to. I love it when we get home after work. Kick off my shoes. Put on the radio (yes, the radio not ipod). And immediately start to cook something yummy, like this Lite Shrimp Pad Thai. Mike hovers around and helps, or knows to get out of the way and plays video games in the living room. It's very soothing. Then we get to plop on the couch, unwind, and watch an episode. The good life, no?


This recipe is an adaption of Candice Kumai's Skinny Pad Thai. The key difference is she uses firm tofu (heck yes) and mine uses shrimp. I didn't have peas on hand so I substituted with edamame which I think paired well. Oh, and no almonds in my version either- just slightly toasted, unsalted peanuts and a few crushed in the food processor as garnish. I've always associated pad thai with peanuts.


Note: If you want to substitute with shrimp or any other meat for that matter, be sure to halve the amount of tomato paste and soy sauce, so 1 1/2 tablespoons instead of 3. If you don't, it will kind of taste like Asian spaghetti. The tofu helps absorb and disperse the paste, you only want a thin coat. I used the full amount and found it too much without the tofu.


My favorite part was cooking the egg in sesame oil instead of olive oil. Ooo man so good! Mike was pleading for more egg but I stuck to the book. Make adaptations as your tummy see's fit! Leave out the egg and you got a vegan dish. This recipe satisfies the craving for thai food and you can feel good about making healthy food choices. 

For the Candice's version, just click here.

Have a fantastic weekend. Sleep in late, wear fuzzy slippers around the house, treat yourself to yummy coffee (Caribou here we come!), take a long walk, live in the present, and seriously, bump this track.

Sunday, August 5, 2012

Cali: The Sullivan Family Reunion


A few weeks ago, I had the esteemed privilege of attending the Sullivan family reunion in Cali. At first, Mike and I weren't planning on going. It was a bit short notice and pricey to fly. Reluctantly, he concluded it was best not to go. He left to visit his folks, saying he would tell them we couldn't go; he came back with unexpected news: they bought us tickets. California here we come!

There's no thank you card big enough for their kindness and hospitality! I could understand buying a ticket for Mike, but not for lil ol me. We weren't even engaged yet! Our flight left at 6 in the morning from VA and we landed in Cali (layover in Texas) around 11am. The Sullivans had arrived the day prior and were waiting to pick us up for the ride out to Lancaster. The drive out was amazing! It was nothing I'd ever seen before! Dry, mountain terrain and beautiful rock formations. We pulled over to stare at the Mormon rocks. The desert holds an alien mystique.


Our first stop was In-N-Out Burger, a Cali classic. This was my first time and I honestly don't see the big fuss. The prices are cheap and the menu is simple. It was a solid meal, I just was expecting something crazy from how many friends have exclaimed, "you've never had an In-N-Out burger?!" If you want a good ol fashioned burger, this is the place to go. Apparently there's a secret menu- you just need to know what to ask for.


We got to the hotel and relaxed for a spell; then it was off to grandma's to meet family and grab groceries.  His younger cousin, Mary, immediately took a shining to me (thank God). She's super sweet and loveable. Grandma was laid back and full of the sort of wisdom (and spunk) only time can provide. Dinner was at Hacienda Don Cuco. Based on the exterior, I had my reservations. Inside, however, was ornate and authentically decorated. Though the main dishes were mediocre (the veggies were very sketchy in my fajita)- their guacamole and chips appetizer caused an uproar at the table. It was sinfully yummy and you could feel the oil still warming the chips. That night, I didn't sleep in the hotel. I blacked out!


As luck would have it, we were only one hour away from LA- the current home of one of my best friends in whole wide world, Yen-Nei. We rented a car and rolled out! The mission: find black sesame bubble tea. The first stop that came up on the GPS took us to the dead end of a construction site. The second took us to an abandoned warehouse. Oh joy. 



Exasperated, we settled on getting lunch while we waited for Nei to get off of work. There are a TON of tempting restaurants along Sawtelle boulevard. We decided to check out Asahi, a japanese noodle joint. It was small and bustling, with a very active hostess running the shop. It's cash only so come prepared. The prices are reasonable too! As an appetizer, we got fried gyoza ($3.75) which is a kind of dumpling. They were very tasty and comforting. My meal was Shio Ramen ($6.95), a slightly salted broth that's not soy-sauce based, with pork and egg. This dish made me very happy! Good portions and well flavored. 



Mike got yakisoba with chicken ($8.75), which is essentially saucy fried noodles. He was not impressed and thought it was under seasoned. If it wasn't for the side of kimchi, he would have been bummed out completely. In combination it made for an excellent lunch. I think this place should keeps it's focus on the main part of its menu which is ramen.


As soon we finished lunch, Nei pounced on us! We jumped into the car and continued the epic quest of black sesame bubble tea. Yen-Ling, Nei's sister, directed us to a guarantee win called Tapioca Express. With LA traffic, a 10 minute drive turned into 40. Good grief.


Even though it wasn't on the menu, Nei marched up to the cashier and recited our list of demands. I got my black sesame bubble tea! It wasn't as good as the original placed I had it, but it was still pretty damn good. It's sweet and vaguely reminds me of peanut butter. Mike had watermelon milk tea and it was just okay. 

I got my sinful indulgence in, now it was mike's turn: shoes! He found this spot called Sportie online and we took off for another long drive in LA traffic. It gave us all time to catch up and have a few good laughs. There's something magical about Nei, she always puts a smile on my face. Seriously, just look at her awesome smile! It's contagious!


The graffiti'ed out parking lot was impressive however the overall area was strange. On one side of the street you saw luxury cars, on the others side homeless people sitting on a bench. There was no hard divide to the city and all walks of life strolled by.


Mike's thoughts on Sportie: too expensive and has some of the highest prices he's ever seen at a shoe store. It's a great selection but the store itself is not very well kept. It took a long time for him to even try on a pair of kicks. While in the store, he looked up the same Pro Keds online and found them cheaper on the Pro Keds website. Super lame.

While there was still light out, we decided to make a run for the coast! She took us to the Santa Monica pier to take in the beginning of the sunset. Nei, Asako, and I have been here before but now it was Mike's turn. I love the view going down the shore line and the festive atmosphere. 



It was crazy windy! Nature went from warm and pleasant, we're talking 70's and clear, to sweater weather. We didn't last too long out there- just enough time to eat some funnel cake, get harassed by a sea gull, and snap a few shots at the end of the pier.



Dinner was a venue that Nei frequents called Chego, a Korean fusion restaurant. It was BUMPING with the line peaking out the door. They had a very different set up with community seating and a "pack up your own food" section. There's minimal service. Basically, you order your food at the counter and you're on your own. Again, this spot was tiny but the decor was cool and dark. Mike and Nei got Chubby Pork Belly: kochujang-lacquered kurobuta, w/fried egg, pickled radishes, water spinach, Chinese broccoli, cotija, and peanut ($9). I was still feeling lunch and simply got some side items. Highly recommend this spot, though it's not vegetarian friendly and has a teensy parking lot.



We retired to Nei's apartment and chowed down. She wouldn't let us leave though until we had dessert at a local ice cream shop called Blockheads. I figured it would be another yogurt spot but no! It's gimmick is "shaved ice cream." It's hard to explain the texture... it really is snow-like and melts smoothly. It's very light and fun to eat. You think the portions are HUGE, but after a few spoonfuls you realize how quick it goes. Even around 9pm, the place was mad busy. We got green tea ice cream with red bean and boba. They have a specialty of home-made mochi but they were sold out when we went. 

It was time to retire! Tomorrow was the big family reunion!


The reunion was a blessed event. I got to see all sides of the Sullivan crew, experience grandma's amazing bbq, and relax in the backyard for hours. Everyone was sweet and easy to talk to. We basked in the sunshine and swapped stories the entire afternoon. I made monkey bread in the hotel room (don't even ask) and sampled everything on the table. It was so peacefulo.

Mad love and thanks to Mike's parents for letting me share such an amazing adventure!

Don Cuco
661-945-1048
1106 W Avenue
Lancaster, CA 

Asahi
310-479-2231
2027 Sawtelle Blvd
Los Angeles, CA 90025

Sportie
323-852-8262
7454 Melrose Avenue
Los Angeles, CA 90046

Chego
310-287-0337
3300 Overland Ave
Los Angeles, CA 90034

Blockheads
11311 Mississippi Avenue
Los Angeles, CA 90025