Entries from August 2007 ↓

I was going to make manicotti, but then I found this recipe and thought “Ah-HAH! I can finally use my wok!” It smells delish—tasting is tomorrow at lunch!

(This recipe is from the Lunds & Byerly’s Fall 2007 issue of Real Food.)

Indonesian Red Rice Salad with Boiled Eggs and Macadamias

1 3/4 cups to 2 cups water
1 cup red rice (Where to find red rice? I used brown rice.)
2 tablespoons canola oil
4 large shallots, chopped
3 cloves garlic, chopped
1 large red chile, seeded and chopped
1 1-inch piece ginger root, chopped
1 teaspoon ground coriander
1 large carrot, thinly sliced
8 ounces green beans, trimmed and chopped
1/2 cup coconut milk (don’t forget to SHAKE it like I did)
1/4 cup soy sauce
1/2 teaspoon molasses (gingerbread cookies with the rest of the bottle?)
4 large eggs, boiled and peeled
1 large lime, quartered
1/2 cup julienned fresh basil
1/4 cup macadamia nuts, toasted and chopped

In a 1-quart saucepan with a tight-fitting lid, bring water to a boil. Rinse rice and drain in a fine-mesh strainer. Add drained rice to boiling water and keep heat high until it returns to a boil. Reduce heat to low and cook for 45 minutes, or until water is absorbed. Let pot stand, covered, for at least 10 minutes, and then let cool to room temperature. (OR use your rice steamer like I did.)

In a wok (!!) or large sauté pan, heat oil over high heat. Add shallots, garlic, chile, ginger, coriander, carrot, and green beans. Stir-fry until vegetables are crisp tender.

Add coconut milk, soy sauce, and molasses to wok, and bring to a boil. Push vegetables over to one side to make room for eggs. Halve boiled eggs lengthwise, and place in pan, cut sides down. Simmer for 2 minutes. In a large bowl, mix contents of pan with rice. Add basil and macadamias (and lime and basil?), then toss and serve.

Just in case you didn’t notice, I did post a few more photos from my adventures in the Pacific Northwest and Areca and Karl’s wedding.

I still have more for you… eventually… *sigh*

But for now, I’m going to Buca di Beppo in Maple Grove to celebrate my cousin Jamie’s 23rd birthday. I think my 23rd birthday was a good one. Memories.

Hello. There is a lot to do before things get all sorts of crazy at work/the University in about a week and a half. Some things I have to do are LIVE and see things and take photos that I don’t have time to love properly and drink wine. This means that I don’t have a great update for you.

But here is where I’ve been and what I’ve been knowin’:

Wednesday the 22^nd: I rock’n'bowled for the Sound Unseen festival. I scored 54 points because I am not a good bowler, but it was tons of fun. Somewhere out there is a photo of my team of coworkers (Hell’s Bells) and The Alarmists. (Hey, I found it!)

Thursday the 23^rd: I watched the first outdoor film for the Bell Museum‘s 2007 “Summer Sci-Fi Series”: Attack of the Giant Leeches (the photo is from pre-screening insect touching). It was very fun. You should attend the second film tomorrow night: The Killer Shrews.

Friday the 24^th: I drove home to Vermillion, but forgot all of my clothes because I was just so excited to get out of the city. I had to stop and go shopping. (I didn’t mind too much.) I also sang some karaoke with some friends, Kelsey, Jen and Lindy.

Saturday the 25^th: My mom’s supervisor, Andy, is turning 50 soon. So we had a “surprise” party for him all afternoon. Everyone drank a lot of beer. That night I joined Bridget, Lindy and Royce at Chae’s for dinner, then back to Royce (and Kelsey)’s house for a fun game of Payday.

Sunday the 26^th: I drove back to Minneapolis, stopping to buy yarn and a book of Harry Potter knitting projects (Charmed Knits by Alison Hansel). I’m working on a Ravenclaw scarf (Prisoner of Azkaban style).

Monday the 27^th: I knit while Ellipses curled around my legs. I didn’t think about anything except relaxing.

Last night: Rebecca and I turned what was supposed to be a quick dinner and creative night into a really elaborate dinner (pizza and salad with lots of stuff) and 4-hour Sex and the City marathon.

Tonight: I promise I’m going to do more photo work tonight. Though I really want to knit until my fingers fall off.

Tomorrow night: Killer Shrews at the Bell Museum!

Friday the 24^th: Cousin Jamie is celebrating her 23^rd birthday, so I’ll be getting lost somewhere in the ‘burbs to help her with that.

Saturday the 25^th: I’m attending a farewell party for coworker, Sarah, as she prepares to head to Boston for graduate school. After that, I’ll be heading over to Club Underground to enjoy the musical stylings of Plastic Chord.

And so far I don’t have any more plans until September. I’m sure things will come up, though.

I’ve been selling lampshades via Etsy as a method of making a little bit of extra money. It sort of worked – I sold two in June and one in July. July was so crazy, though, that I just finished that order. I feel really terrible, but it’s amazing how distracting life can be. So I’m not sure I’ll be listing again for a while… I need to be motivated.

But speaking of motivation, I’ve decided that with only 3 weeks! until school begins again (I’m only taking one course, but that will be enough if I’m ever successful at gaining a second job) that I need to accomplish things. First step was finishing that Etsy order.

Second step is posting my photos from both my adventure in the Pacific Northwest and Areca and Karl’s wedding. I’m hoping to get those online tomorrow night.

Third step is getting this journal (and the rest of the site) looking the way I want it to look.

But right now? Bed time.

Here’s the recipe for this week’s lunches (again from the Lunds & Byerly’s Real Food magazine for Summer 2007):

Southwestern Black Bean, Corn, and Tomato Salad

2 cups sweet corn kernels
1/2 teaspoon salt
1 garlic clove, minced
1 (15 ounce) can black beans, rinsed and drained
1 pint grape or cherry tomatoes, halved
1/2 avocado, cubed (I used peas instead)
1 jalapeño pepper, seeded and minced
2 tablespoons fresh lime juice
1/4 cup chopped cilantro

Bring 1 inch of water to a boil in a medium saucepan. Add corn and simmer until just tender, about 2 minutes; drain and let cool. Sprinkle salt over minced garlic on a cutting board and mash with the flat side of a large knife to make a paste. Combine corn, garlic paste, beans, tomatoes, avocado (or peas!), jalapeño, lime juice, and cilantro in a 5-cup non-reactive serving bowl; toss lightly. Let stand at least 10 minutes before serving to blend flavors.

First photo will be in the Flickr set tomorrow!