recovery

 This is to a be a year of endless tests.

Tests of willpower and self control, motivation, and honesty... and those academic types.

On one hot Sunday afternoon, Andrew and I went to the depths of Durham in search of Kokyu and The Parlor at the Motorco Music Hall.  Unfortunately, The Parlor was not there... and I stress the usage of the word "unfortunately" because it was very very hot, and sweat was just rolling down my face and back, and the only A/C to be found cost the purchase of an alcoholic beverage, and ice cream would have been just wonderful.

BUT luckily Kokyu in all its deliciousness was more than enough to balance out my miserable mood (which is often the result of a very very hot day).

 My slider combo - one faux chicken, one carnitas with a side of duck fat tater tots :)

Add Andrew's short rib quesadilla.

Such a scrumptious blend of Korean and Mexican flavors served up street style.  But be warned, this is not something to eat on the go because I promise you'll be licking your fingers and all the escaped drops of sauce with every bite.

Let's start with the faux chicken.  As a used-to-be vegetarian, I would have to say that if I had access to this "meat", I could very well revert back to my vegetarian days.  The texture was spot on (wellllll as spot on as you're going to get with soy, whey, whatever plant protein products they use.  People who have a healthy appetite for steaks, like Alicia, probably would not approve... but Andrew did at least).  With such a crunchy, flavorful crust, and bleu cheese crumbles for added richness, yummm.

Carnitas.  The word is so fun to say.  Carnitascarnitascarnitas.  Tender and sweet and goes so well with the crunch of the dicon and the creaminess of the avocado (see what I mean about scrumptious blend of Korean and Mexican flavors?).  I am a fan of sweet savory meals, so this slider was a definite winner.

Duck fat.  What isn't cooked in it these days?  Between modest cooking shows and Iron Chef America, I can't get enough of it.  It's really reigniting my love for the creature.  My dad graciously brought home two vacuum packed Peking ducks from China - best two nights of dinner of the summer.  Anyways, tots.  First of all, the color.  Naturally that color suggests some serious crispiness.  Now, picture cafeteria style tater tots... same general appearance, but such a pale pale tan... I detect microwaves...never again.  That's (pictured) the shade of brown I expect on all my fried food, kay, thanks.  Second of all, pick up all the pieces of rosemary that's in the tots and put them in the dipping sauce.  Trust me.

Finally, the generously portioned quesadilla, of which I only took one bite... one bite packed full of shredded meat, sugary caramelized onions, and salty gorgonzola.  More, please.

On the one hand, I would love if Kokyu replaced Bulgogi on Duke's campus.  However, on the other hand, that would result in my depleting my food points 4 times as fast whilst gaining 16 times the weight, especially living on west campus.  Does Sophomore 15 exist?  Guess it does now.

My poor computer is recovering from a multitude of viruses :(