fortyseven bananas

pc: Joyce.

Plans were almost entirely derailed for an unexpectedly long walk, but in an entirely uncharacteristic turn of events, I managed to overcome the lethargy and check everything off my food to-do list.
Sadly, I did not manage to clear enough space in the fridge for the whole salmon I would like to deconstruct. Three things out, four things back in. Sigh.




'Shakshuka' was bouncing around in my head since someone mentioned it. And then Joyce made it since she and I now share a food mind. So I had to jump on this train as well.
Except in the style of 水煮鱼. Literally translated to 'water cooked fish.' Literally one of the table staples whenever we eat out at a Sichuan place. Literally haven't had this dish in way too long. I can't believe I almost forgot it existed.

Still in development, but flavor was there for the first attempt. I surprised even myself.
So the concept was Sichuan boiled shakshuka.
I started by frying ginger, garlic, and scallions until browned and super fragrant. A handful of halved cherry tomatoes tossed in. (Next time it'll be a can of crushed tomatoes.) A container of thawed chicken broth (simmered with anise + cloves + peppercorn) poured in and brought to a simmer. A couple handfuls of chrysanthemum greens tucked in and boiled to soften before being removed to a bowl.
A smaller bowl of snipped chilies, peppercorns, and some gogis was prepped while the broth was brought to a bubbling boil and poured over the greens. Three eggs cracked into the steamy broth. Spices scattered over the top while grapeseed oil was heated to ripping hot.

I stood back while drizzling the oil over the top, letting it splatter all over the table.
Next time maybe I'll use less oil...

But the aroma was incredible. If I could envelop myself in the smell of toasted chili + peppercorn... oh wait, that's every time you make Sichuan food.

The eggs were finished off in the oven while preheating to 350F. This is where you would take it out, spoon the contents over a bowl of plain white rice, and just accept that you are eating your weight in oil. Except that I went for a jog to pretend like I could earn my dinner.. and thus overcooked the eggs.

But it was still fine. Mmmmmmyum.

Ode to bananas

This is a letter
about my love for pudding,
banana pudding.

I could polish off a box of Nilla wafers in the span of one Disney Channel show, sans commercials. Not sure who had the genius idea to marinate them in vanilla pudding until it basically turns into mush. And then not sure if it was the same person who threw banana slices (more mush) into the mix. But either way, I love you and I thank you for the mushiest, most crave-able Southern dessert.

Didn't have wafers, so had to make my own based of the first eggless recipe I found.

5T butter
2T miso

1/2c powdered sugar
1/4c sugar
1/4c milk
1t vanilla
1c flour

Didn't have bananas, so decided to make the pudding with banana cream and French vanilla flavor samples.
3 1/2c milk
1/2c sugar, split
1/4c corn starch
pinch salt
4 egg yolks
0.2% banana creme
0.1% French vanilla

Then Joyce came through with the fresh bananas and Emily conveniently had a slice of banana bread.
Is this enough banana?

Eaten with an ice cream scoop and a glass of sangria.