Gosh, this New Year's was sort of a blur. Which is why I haven't been posting.... Spent most of my Christmas break eating ramen with my cat and fighting with Ben.. Then spent my New Year's arguing drink prices with some lady and getting beer spilled on me.... Then more arguing with Ben.. I haven't checked my email in about two week... and I don't wanna. I did manage to open a new bank account tho.. yay. PNC has this thing called virtual wallet which actually pays my bills for me and plans how much money I have. Having that 6 month panic attack I do.. where I'm dissatisfied with my life and I want to just move to a new place and do something else but now I'm depressed 'cause I'm too poor to have the freedom to just up and move where ever I want without telling anybody and that sucks.
Little Miss Faune.
Thursday, January 6, 2011
Blur
Tuesday, December 28, 2010
Favorite Painting.
This is one of my favorite paintings made by Kozyndan. Kozyndan is actually a design duo made up of a guy names Dan and a girl named Kozy. The description from their website below:
Kozyndan are Los Angeles based mad scientists. They are working on a secret formula for controlled nuclear fusion, and are creating a line of edible chickens. For fun they like to take long deep breaths and dip their heads into bowls of raspberry jelly and lemon curd. They live indoors and don't paint on walls. The couple also moonlights as freelance illustrators.
You can find out more about their art HERE.
Saturday, December 25, 2010
Merry Xmas!
Wednesday, December 22, 2010
Tuesday, December 21, 2010
Happy Tang Yuan!
Today I'm talking about Tang Yuan. My favorite little white and pink balls. Nom Nom Nom.
Tang Yuan is eaten during the Winter Solstice. Tang Yuan literally means "round balls in soup." The balls, which you can buy frozen or make from rice powder. They sometimes contain stuff inside. My favorite are the unstuffed ones, but they could contain sesame, red bean, and other random chinese desert stuffings.. You know what they are. My grandmother always make this congee with Tang yuan in it an it's so delicious with Longan and peanuts and red beans. Today, I'm just making plain ones... still good. Here's how:
Ingredients:
1. 1 tbsn Sugar
2. 2 cups Glutinous Rice Flour (aka Mochiko Flour or Sweet Rice Flour) note: the box may say gluten-free flour, this is because glutinous rice flour doesn't actually contain any gluten.
3. optional: food coloring.
Combine ingredients in such a way so it makes a little ball of rice dough. I usually start with flour and slowly add water into the mix until it becomes moldable but doesn't stick to your fingers.
Divide into 4 balls and apply color then, break into smaller balls at about 1/2 inch in diameter.
If you make a lot, you can place the extra the little dough balls into a plastic bag and freeze them until use. I made mine fresh. Boil sugar and water an place the little dough balls into the pot. Like gnocchi, the dough balls are done when when they float to the top.
Done! and Enjoy!
Nom nom nom. Happy Winter Solstice!
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