Tuesday, June 7, 2011
This is really not a recipe for leftovers. It is just the minutiae in my head. I want to talk about "props". What is that? It is something that you use to take a picture of food to make it look good. It is the folksy bench with splintered wood and chipping paint, in just the right light, with a plate of tangerines perched atop. It is the French country tablecloth with the perfect Gnocchi sitting there, making you want to either A) Steal the tablecloth (which is the case most the time when I see it because I have a linen addiction) or B) eat the Gnocchi. I fail at this. I decided to give it a try using the stuff around my house.
Yes, this is the stuff I found around my house. I swear. Annie made me this little creature. "Hi Annie and Evan, mommy misses you".
This isn't a prop. It is my knitting. I don't think I ever told you this (heh, I probably did a million times) but I am multi-faceted. No really. I knit non stop (in between cooking nonstop). I owned a Yarn store and everything.
I tasted the most amazing dipping sauce for Artichokes that I have ever had. I found it on Viet World Kitchen
I know I have said this like a million times but I was Korean in my past life. I think that Kimchi is my favorite food in the whole world. Of course I have said that about many things.
You HAVE to try this. It would taste good on lots of stuff.
Look what I got in the mail! My pal Pam at Snappy Service Cafe surprised me with it. I squeed when I opened it. I love love love it.
I finally went out in the garden and cut the chive flowers. I shoved them in some vinegar. That is why MY picture isn't as pretty as others. I have a tendency to SHOVE.
No pretty bottle either. That is just how I roll. Function over Format for this gal.
Sometimes I feel like Stewart
Kimchi Sour Cream
Viet World Kitchen
1 1/2 teaspoons mature (stinky) kimchi juice
2 pinches sea salt
2 pinches sugar
Smidgen of crushed garlic
1 teaspoon unseasoned rice vinegar
1 1/2 tablespoons sour cream
1 1/2 tablespoons mayonnaise
Stir together the kimchi juice, salt, sugar, garlic, fish sauce, vinegar, sour cream, and mayonnaise. Let sit for 5 minutes then taste and adjust the flavor. Cover until you are ready to serve. Makes about 1/4 cup.