Tuesday, July 14, 2009

Diva Delight

John Williams is a genius. This discovery isn't a new one, but something that needs to be proclaimed from time to time. With just a few notes, he makes you want to crack a whip like Indiana Jones, fly the Millennium Falcon like Han Solo , or as we'll hear in theaters late tonight/tomorrow play a mad game of Quidditch at Hogwarts. I mean seriously, I just have to hear that melody and I feel like I'm taking classes with Harry, Hermoine and Ron! Get your tickets early because I'm no wizard, but I know this movie will be the biggest blockbuster of the summer.

Monday, July 13, 2009

Wok it Out!

I've begun the slow process of replacing my non-stick pots with stainless steel. There's something about seeing your pan fleck away into your food that's not very appetizing. After acquiring both a large saute pan and saucepan, it was time to replace my wok, a big time staple for me! My fabulous sister hooked me up with the Carbon Steel model from the Wok Shop. This store is a great source for anyone in need of a little wok action whether your new to Asian cooking or a black belt in dim sum! After seasoning the pan (a very simple task), I tried one of my favorite dishes, Pad Thai. It was just as delicious as before, but with the added flare of a truly fabulous wok!

Pad Thai

½ lime

1 egg

4 t fish sauce

3 cloves garlic, minced

½ g ground cayenne pepper

Ground pepper to taste

¼ quarter onion, diced

2 T sugar

2 T White vinegar

Dash red pepper flakes (to taste)

1 pkg Thai rice noodles

2 T vegetable oil

½ lb shrimp or chicken

Prepare noodles according to the package.

Use a wok. If you do not have a wok, any big pot will do. Heat it up on high heat and pour oil in the wok. Add onion and garlic and stir them until they start to brown. The noodles should be flexible but not expanded at this point. Add white vinegar, sugar, fish sauce, and chili pepper. Drain the noodles and add to the wok. Stir quickly to keep things from sticking. The heat should remain high. If your wok is not hot enough, you will see a lot of juice in the wok at this point. Turn up the heat, if it is the case. Make room for the egg by pushing all noodles to the side of the wok. Crack the egg onto the wok and scramble it until it is almost all cooked. Fold the egg into the noodles. Add shrimp and stir. Stir a few more times. Squeeze in ¼ lime. The noodles should be soft and very tangled.

Pour onto the serving plate and sprinkle with peanuts and a wedge of lime on the side.

Serves 2-3

Sunday, July 12, 2009

Oh Yeah?

There was a time not that long ago (2004 to be exact), where this theme song got me giddy about the next 30 minutes of programming. What's not to love about 5 Hollywood types roaming the hills searching for fun, booze and a few random chicks! In hindsight, it could have been that I needed a rebound from my recently departed HBO mainstay, but for whatever reason Ari and the gang stuck with me. Over the past 2 seasons, my love has wane and with the debut of season 6 slated for tonight the stakes are high! I'm hoping that Vinnie returns to A-list status and that lots of fun summer parties and phatastic houses are in his future. If not, there's a strong chance that this relationship is as over as Medellin!
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