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#homemade

8 posts8 participants1 post today
Anne Ominous

ok...

the original Birkin bag recently sold for like 10 million. winning bidder said something about wanting to 'psychologically damage' his oppo.
i'm really not into all that!

so i made myself a Birkin-inspired bag.
for a LOT less than what they retail for - in the tens of thousands!
and i love it

#sewing#DIY#homemade
Julia
Forgive me, my Asian friends, for this mash up that probably should not be put together on the same table. I don’t know what I am doing — just love these flavors and textures so much!

And what do we have here?

— Taiwanese beef shank from Made in Taiwan — IYKYK, that’s all I can say. Three days in the making.

— Homemade liang fen — as it was discovered at Xi’an Muslim Quarter. Trying my hand and palate at the Q texture. For seasoning: scalded chopped garlic, scallion whites, shallots, sliced hot peppers, pepper flakes, red pepper powder, and sesame seeds with smoking hot peanut oil. A mix of soy sauce, oyster sauce, Chinkiang vinegar, sesame oil, salt, and sugar. Cilantro and scallion greens.

— Sichuan smashed cucumber salad — it is now ubiquitous — with mixed in greens from the garden which turned out to be very appropriate.

Wahatever you say — it was so good by the way — I stand corrected.

#food #cooking #homemade #taiwanesefood #chinesefood #beefshank #liangfen #smashedcucumbers #fooddiary
#fooddiary
Mary Nelson

Not much for an elder to do when “feels like” temperatures are in the 100s every day, so I made some sourdough starter like people did during the pandemic lockdown. Just felt like learning something new that I could do indoors—and make a contribution to homemade meals, since my man is the vegetable gardener.

Fresh home grown tomatoes tonight were so good! Hoping to have fresh bread tomorrow too.

#homemade#food#sourdough
Julia
For a long time, we had a Chinese family living next door.

Their house was open for the gatherings of their church and occasionally they would invite us, too. We didn’t know a word in Mandarin — tīng bú dǒng came to us later — but we definitely enjoyed their potluck dinners.

On our Russian-Chinese border, they installed an old gutted grill refurbished with the high BTU burner where they cooked Chinese — a real deal — all year round.

Linda, the woman of the house, was open and eager to share her food and one of us — mostly me but not always — was hanging around that grill watching her in action.

If I was not around, Linda would later knock on the door and bring a sample of her cooking. Boy, I miss her so much!

Once they came from Philly where they travel to for a particular special tofu and Linda brought me a plate with a white block in which she made a dent scooping out the middle. The dent was filled with a deep red oily grainy mush spilling artistically all over. It is now I know this mush as chili oil, then it was new.

— Try. It’s good, — was her usual insensitive. Another thing that united Linda and me was our brusk Russian-Chinese English without “please-&-thankyous.”

And good it was. Excellent!

Linda moved, we traveled to China. I fell in love with the food, people, and country. And my every Chinese cookbook has a version of Linda’s spicy tofu — a simple excellent dinner for a heat wave.

FOR THE MIX OVER A TOFU BLOCK
— 3-4 Tbsp soy sauce
— 1 tsp rice vinegar
— 1 tsp sesame oil
— some chile oil/crisp
— 1 tsp something sweet: sugar, maple syrup

TO GARNISH
— toasted sesame seeds
— scallions
— cilantro
— mint
— basil

#food #cooking #chinesefood #tofu #chilioil #heatwave #dinner #homemade
#homemade
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