Food coma 

Again it’s been two years… No, 3 years since my last post. I’ve been in a food coma for 3 years. Going out, enjoying new restaurants, eating and drinking like a glutton– it’s been great! Yummy in the tummy but too much on the thighs and not enough in the bank. 

jose andres

best ceviche in town

 I’m trying to slow down and demonstrate some restraint by cooking at home, eating out almost never, take lunch to work, stop buying coffee, and anything else I can think of. I’m now a subscriber to monthly wine c/o wineawesomeness and weekly meals thanks to Blue Apron. So far I love both and hope this will significantly cut down my spending on eating out!

blue apron

blue apron meal 1

I hope this also motivates me to cook more. Although I enjoy cooking, I do not enjoy my small kitchen and cleaning up so much after. 



It’s been a while…

So, it’s been over 2 years since my last post.

A food blog is supposed to be about food. Although, I may sneak in a few things about art here and there. Mi dispiace.

Let’s catch up!

2012: I enjoyed really good beer at the Flying Dog Brewery in Frederick, MD (great tours, book in advance, complimentary tasting glass, and yummy sandwich place 5 blocks away); ate some green eggs and ham (JUST KIDDING); tasted juicy burgers and great iced tea in cute mason jars in NC; discovered I can make some CRAZY good guac; got my braces removed and paid FDB another visit; had EXCELLENT AUTHENTIC DELICIOUS Korean food in Seoul and Jejudo; and so much more.

2012 food

2013: I finally made it to Birch & Barley, and soon after discovered that Churchkey would be my go-to bar; scarfed down the best HOMEMADE poptarts EVER at Ted’s Bulletin alongside ADULT milkshakes; tried gin and homemade tonic at New Heights; discovered baby mason jars; indulged in a limitless tapas brunch at Cuba Libre with my bff; quickly learned that donuts and fried chicken were meant to be made in the same place and devoured at the same time; HAD THE BEST FRESH OYSTERS EVER IN OBX; roasted 2 whole chickens Ina Garten style; among many other highlights.

2013 food

And so far this year? I have some Korean food planned for tonight. There’s cucumber kimchi marinating in the fridge along with chopped zucchini, potatoes and carrots for jjigae and pajun. Mmm, I’ll have to make some rice. So glad it’s a snow day. 🙂

Eggs in a Basket

My turn to try! 🙂

This is incredibly simple. I just copied what Shek did and cut holes in the middle of two pieces of bread. I heated up the frying pan, put in two pats of butter, and waited for the first sides to toast.

Then, I flipped both slices over, but combined them into 1 stack. The eggs I have are grade A large brown eggs. I figured 1 egg would be too much for my thin slices of bread.

After the egg cooked a little, I then flipped it over and voila, I burnt the toast a bit.

After that, I quickly sliced up small red potatoes, drizzled extra virgin olive oil, and sprinkled salt/pepper. I waited a few minutes and flipped them over. I didn’t cook them for too long because I didn’t want them to get too crispy.

Here’s a close-up of my “egg in a basket”. I topped it off with some grated mozzarella cheese. Oh! And I used wheat bread. It was pretty yummy.

Excuse my red thumb in the picture, I was trying to hold it up to the kitchen window for the best light! Just showing off my breakfast plate which took only a few minutes… egg in a basket, fried red potatoes and fresh red seedless grapes. Yum!

Smells Fishy

Tilapia @ Home

Okay, I’ll admit it. I am afraid of cooking fish. I just don’t know how! Er, at least I thought I didn’t. Woohoo for food52. I don’t remember how I got this website, but it’s fabulous. Okay, the Tilapia fish is the first and only recipe I’ve tried so far, but it was a success! Fish is SO easy to cook. I’m thinking this will be great for the next 5 weeks considering I hate putting in time to cook with school+work. Le sigh.

I simply put in a search for Tilapia and selected this recipe: Baked Tilapia

Awesome! It turned out fabulous. The ingredients? I put a little less of some things, and it still turned out good.

  • 2 Tilapia fillets
  • 2 tbsp of unsalted butter (instead of 3)
  • Juice from 1/2 of a lemon (instead of a whole)
  • 1.5 tsp of garlic powder
  • 1/2 tsp oregano
  • 1/4 tsp paprika
  • salt and pepper

Laid the two fillets in a glass casserole dish, poured the mixture over both, popped it in the preheated 425 degree oven, and baked for 10-15 minutes.

TADA! The green beans are from a prepackaged frozen steamer bag. I sprinkled some sea salt and fresh pepper and grated parmesan over them. Served together it was a perfect and healthy meal. Loved it. Of course I gorged on Girl Scout Thin Mints for dessert. Le sigh, oh well. 😛

Snowed-in 4 (ok, I lied)

Good Ol’ Homecooking

My family has called me several times for the past few days. My dad wants to make sure I don’t go out to slip and fall, my mom and sisters want to make sure I have enough to eat, and even my grandmother who’s sick with a cold at home in Korea wondered about my well-being after watching the snowstorm hitting DC on her TV. Good grief. So, I dedicate this entry to my dearest and loveliest family. ❤ (thank you)

So, just trying to keep up my regular schedule by waking up early in the morning. I gathered 2 large eggs, 2% lactose-free milk, thinly sliced deli ham, sharp cheddar, and unsalted butter. And VOILÁ, converted everything into a really good omelet. I should have cooked the ham first and then add the egg/milk mixture, but did it the other way around. It still came out good. Oh! Also, I added chopped spring onions. I didn’t add any salt because of the ham and cheese. I did add some freshly ground pepper though. Sliced bananas and blueberry wheat waffle with syrup completed the plate. The mug is full of warm milk and english breakfast tea (no sugar/honey). Usually, I mess up on omelets, but this time it came out really good!

Dinner: 김치 볶음밥 (kimchi bokkeumbap)

Every time I try to make kimchi bokkeumbap (fried rice) it doesn’t turn out that great. This time I took caution in my recipe and the process of cooking it.

First I prepped the beef:

  • oyster sauce
  • salt (~ tsp)
  • ground ginger powder
  • minced garlic
  • toasted sesame seeds
  • sliced beef (any kind will do)

I let the beef marinade for a few hours and I set the rice in the cooker. After the marinade, I chopped up more spring onions (scallions) and kimchi. Sesame oil in the pan and added the chopped kimchi and marinated beef. Set some of the sticky rice in a glass bowl to cool a little. After the beef was mostly cooked, I added and folded in the sticky rice, making sure everything was mixed. I admit I ended up adding a little more kimchi and a dash more of sesame oil. I also sprinkled a little rice vinegar in.

Kimchi bokkeumbap, mandoo (fried dumplings), and tofu with Romaine hearts.

Everything was really simple, but still delicious.

Snowed-in 3

Ramen or Ramyun (라면)

Sunday was the third day of being “snowed-in” from DC’s Snowpocalypse of 2010. I’m debating whether I should venture out today. I don’t need groceries (although, I ran out of milk yesterday). I could make tea at home. I can’t play today because I have an annotated bibliography due at 5:30pm via email. I may venture to my roof to check the damage and take some lovely photos.

Allora! Let’s learn about the sodium packed, sometimes spicy, very affordable, and addicting RAMEN or as Koreans would say, ramyun. The following are from wikipedia:

Ramen (ラーメン, rāmen?, IPA: [ɽaꜜːmeɴ] ( listen)) is a Japanese noodle dish that originated in China. It is served in a meat- or fish-based broth, often flavored with soy sauce or miso, and uses toppings such as sliced pork (チャーシュー, chāshū?), dried seaweed (海苔, nori?), kamaboko, green onions and even corn. Almost every locality in Japan has its own variation of ramen, from the tonkotsu ramen of Kyūshū to the miso ramen of Hokkaidō.

Now, this has become a trendy thing in New York and I’m assuming in LA and San Francisco as well. How is ramen trendy?? I’ll show you.

This is not the kind of ramen that comes in a package and “just add boiling water”, here’s your instant meal. No. This is a real dish of ramen noodles in hot broth, pork, scallions, seaweed, and poached egg. Deliciousness for JUST under $20 at Momofuku in NYC. From what I hear, there are other ramen noodle bars and better ones in NYC, but this was pretty tasty when I went in 2008.

Anyway, I had some packages of Korean ramyun at home. Usually, I would eat the Shin-ramyun, the really spicy kind, but my mom bought me the mild spice concerned about my digestive issues I suspect. Oh, and the Korean version of ramen from Wikipedia:

South Korea

In South Korea, instant noodles are more common than non-instant ramen noodles, so the word ramyeon (라면), cognate with Japanese ramen, generally means the instant kind. Ramyeon is typically spicy. Shin Ramyun (신[辛], literally “spicy”) is the bestselling brand in Korea.[17] It has also become popular in China and the United States. The leading manufacturer of ramyeon in Korea is the Nong Shim company, which exports many of its products overseas. In the 1960s, instant ramen was introduced to South Korea from Japan,[18] and its quick and easy preparation, as well as its cheap price, made it soon catch on. Most South Korean food stalls make instant ramyeon and add toppings for their customers. Instant ramyeon also tends to be added to budae jjigae (literally “army base stew”), a stew made with assorted ingredients which was invented in the 1950s in the vicinity of U.S. military camps stationed in South Korea.

MY 라면

Ta da! Ramyon with poached egg and dried seaweed. Pretty good. If I had scallions and mushrooms, I would add those in. Mm, did you know there’s a Ramen Noodle Bar opening up on 7th Street downtown near the National Mall? Yup, it’s set to open this year: WAGAMAMA. I can’t wait! In the meantime, anyone want to hit up Annandale for some budaejjigae?

I think this concludes my entries for being snowed-in. I believe my next entry will be about V-day cookies (for work). Stay hungry for more!

Snowed-in 1

Part II of Snowpacalypse

Made salad with apples, clementines, romaine hearts, and homemade dressing (extra virgin olive oil, italian herbs, sea salt, pepper, half a lime juiced). Velveeta mac and cheese with sliced hot dogs. Wouldn’t recommend the second dish if you don’t want an overdose of sodium…

Made milk tea with Assam Superb this time. And finished off making the rest of my do-it-yourself alfajores. Milk tea and cookies were great for the first night of being snowed in. 🙂 yum.