Thoughts

One might ponder: "Senpai Weber, do you ever tire of potstickers?" Without hesitation, I would respond: "Do you ever tire of breathing, student? Potstickers are the breath of one's culinary being..." I suppose that can be literal, as well. No, I cannot tire of those delicately wrapped morsels of meat, steamed and crisped on their bottoms in the likes of any pan. I never will. But the sauce... With that I can experiment. Today I whipped up a sauce made of sesame oil, soy sauce, pepper flakes, honey, and lemon juice. Do not ask me for quantities, I did not write any down. Trust your stomach, pupil.

I was about to pull out the pre-packaged stir fry from Costco, but I already had some noodles doused in olive oil in the refrigerator from the other night. Further, I had purchased some capers the night before, which I have never used in cooking before now. I've had capers and I know how they can add a nice kick to whatever dish uses them appropriately, so I thought I'd read some recipes and give it a try. I found a recipe online for a simple garlic and caper sauce. Sadly, I didn't have any garlic (or lemon juice) and I was too lazy to go out and get some (forgive me for my garlic sins, Jesse!). Instead, I melted a couple tablespoons of butter in a sauce pan, added 1 1/2 cups of chicken broth to simmer on high, and then added a couple spoonfuls of drained capers, 1/4 cup of sliced black olives, a 1/2 cup of chopped marinated artichoke hearts, and then simmered it down to a reduced sauce. I also added some dried basil, salt, and pepper.  Some Italian sausage searing ...

There are two dishes in this life I cannot go without: potstickers and a bean-burrito-with-green-sauce-and-no-onions from Taco Bell. The story with the pot-stickers is that my mother would go across the street from her work when she was pregnant with me to get them for lunch almost every day. Or something like that. I legitimately think my hemoglobin depends on potstickers these days; I still have them once a week and never tire of them. The problem is that my mother has gluten allergies now. The good 'ol store-bought Ling-Ling chicken potstickers from Costco just won't cut it. I can still have them, but perhaps one day I'll suffer similar food allergies as she does. Anyway, I wanted to eat potstickers with my mom last Winter Break, so I experimented and made nice-noodle potstickers. You can see the finished product below. Rice-noodle potstickers piled high on a white plate Rice-noodle potstickers with a healthy portion of broccoli and brown rice I didn'...

It's little bit of a late post, but I wanted to share one of my cooking ventures. I like experimenting with foods (occasionally), so this won't be the last post about food. However, Monday of finals week (6/4), Lorice and I cooked pancakes for breakfast. They were banana cinnamon buttermilk pancakes, and they were pretty good with a little maple syrup, butter, and coconut shavings on them. I may have gone a little overboard with my first pancake. The T-Pancake, with egg and kiwi Lorice, showing the proper way to eat one's pancakes.