Making, baking, and (un-)breaking things in Southeast Michigan.
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This evening’s snack is a bowl of Better Maid Rainbow Potato Chips and a bottle of Blenheim OLD #3 HOT Ginger Ale (note: Blenheim does not have their own site). The ginger beer is as hot as a good spicy plate of food, and the chips have a wonderfully sweet, roasty taste to them. Yes, the chips really are that dark. Not burnt, just completely done and right. Mmm.
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Here’s a second take on a jacket potato, much larger than the previous go 14 months back. This was consumed with a bottle of North Peak Brewing Company’s Majestic Wheat Ale, a not-that-wheaty-but-still-decent almost-pale ale. While eating this Danielle had her own baked potato, with a steak and a small pile of the same mushrooms.
The mushrooms were washed and quartered, then sauteed in olive oil and butter along with garlic, onion, salt, black pepper, and a bit of white wine. It was quite good, but probably would have been better with more butter and less cheese.
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Last night someone very special made stuffed shells for dinner, and now I’m eating leftover ones for dinner tonight at work. This is very, very tasty. I only wish I had some of the super-awesome garlic bread that was also made by said super-special person.
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After running some errands and visiting the bike shop Danielle and I headed over to Neehee’s for some Indian food. We’d never been here before, and the location on Grand River Ave. Being without a sign and colocated with a grocery store in the far corner of a strip mall its particularly hard to find, but it was worth it. Specializing in Indian street food we’d wanted to try it for a while, but on our last attempt to visit we couldn’t find it, and later perusing showed that they were closed then.
Our lunch consisted of Onion Pakoda (as seen above), a Mysore Masala Dosa, and Chili Paneer. While absolutely wonderful tasting this was far, far more food than we should have ordered; easily enough for three people. Next time we won’t order so much, but there definitely will be a next time.
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This is my first attempt at making bubble tea. I made some black tea with milk, sugar, vanilla extract, and some boiled boba balls. It’s decent and drinkable, but I think in the future I’ll have to boil the boba in sugar and water and add more milk to the mixture. The boba is a bit bland, and the tea is far too British tea-like and lacking the sweet rich treat flavor that I’ve come to associate with bubble tea.
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This is Danielle’s new masala dabba, which is an spice holder used when cooking south Asian food. Hers holds garam masala, mustard seed, ground chilis / chili powder, cumin seeds, cumin powder, turmeric, and coriander powder.
At first the lid fit extremely snugly, so much so that it’d be difficult to open without spilling the spices. A bit of bending around the rim with an adjustable wrench made everything fit much better, though. Now to find something to cook… Mmm!
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Tonight’s dinner is home-made mutter mushroom, along with a glass of Simcoak (a home-made oak aged triple IPA).
Life could be much, much worse.
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I am currently eating the popcorn pictured above, which was popped in in a pot on the stove, in a bit of veggie oil. It was then tossed with Penzy’s Brady Street Cheese Sprinkle and a bit of freshly ground chipotle. Yes, real chipotle, first cut up with scissors, then broken down in a blade mill, and finally finished in a mortar and pestle with a bit of salt.
I have also been strongly advised to substitute bacon grease for the veggie oil in the next batch. This seems like wise advise.
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Here, have a bunch of winter-time moblog photos including food from Slows Bar-B-Q in Detroit, ice skating at Campus Martius, and random bits of snow:
Leave a Comment· Danielle taking a nap.
· Random poor quality photo taken at home.
· My order of pulled pork and cornbread at Slows Bar-B-Q.
· Danielle’s plate of catfish and beans at Slows Bar-B-Q.
· Kristi, Erik, and Nick at Slows Bar-B-Q.
· Outside of Slows Bar-B-Q in Detroit.
· Danielle skating in Campus Martius.
· Zamboni smoothing the ice at Campus Martius after ice skating with Kristi and Erik.
· Purchasing a stack of RAM and an external hard drive as christmas presents at Micro Center.
· Grilled cheese and cajun fries from Five Guys in Auburn Hills.
· Looking inside of a sharps container at Danielle’s work.
· Slow, slick drive to work along M-59 through construction.
· Looking out the window at work on a very empty holiday week Monday.
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SHIN CUP NOODLE SOUP (신라면컵), made by NONG SHIM CO., LTD. (농심) is the best spicy instant noodle cup ever made. Everyone likes SHIN CUP. Now, please excuse me while I eat SHIN CUP as I must hurry and install timers in my electric fans.
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