21 views by Jessie on March 14, 2010
Before I had the genius idea to stick peanut butter in between the stacks
If yesterday wasn’t a hurricane, then I can’t begin to fathom what it must be like to experience a hurricane. Winds were gusting at 70mph and we had a torrential downpour of rain (5 inches worth or so). Trees in some areas toppled, rail services were suspended, and highways flooded. It was quite the mess. Around 9:30pm, Glen gchat-ed me saying, “Ha, my sister is sleeping in the Dunkin Donuts parking lot because all the roads leading to our house have flooded and been closed.” Though in some ways that was a bit comical, we couldn’t have that so she ended up spending the night here.
With the time change and the never-ending gloomy weather, I woke up craving the pancakes that I intended to make yesterday. I wanted something simple and basic, if anything, just pure homey and comforting. Awhile ago, I did this insane thing called the master cleanse detox. I don’t know what I was thinking, but for five days, I lived off a concoction of water, maple syrup, cayenne pepper, and lemon juice. In other words, I consumed a whole bottle jug of maple syrup. Hence why I’ve never keep maple syrup in the fridge.
So the purple sauce isn’t made from syrup nor blueberries. It’s made from grape jam! I think it’s a satisfying and easy DIY alternative to the usual maple syrup. Oh, and halfway through, I had this idea to stick a sliver of peanut butter in between the stacks. Ridiculousness. It was like having a peanut butter jelly pancake!
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360 views by Jessie on March 13, 2010
I went to sleep last night with a sweet tooth and woke up with a savory one. Does that ever happen to you? So scratch the blueberry pancakes I was going to make this morning. But savory breakfast options are somewhat limited at my house. There are no potatoes and even the bread I had to dig up from the freezer (yes, you can freeze bread and then defrost it in the microwave before you toast it. It tastes the same, I swear). But I really wanted something egg-y and since the shiitake mushrooms had been sitting in the fridge for so long, I decided to whip something up on the fly.
The first time I had wasabi was actually at home and it wasn’t with sushi. In fact, sushi was one of those smitten foods that I’d look at in disgust up until junior year of college. I remember when Stern took us out to Ruby Foo’s during my freshman year and a huge platter (like 50 pieces of sushi) arrived. Seven pairs of eyes around me started bulging out in anticipation while one pair essentially said, “Ugh, disgusting.” Most people use wasabi sparingly, taking a tiny grain sized portion and mixing it into soy sauce/ponzu, as if the specks of green are there to give the soy sauce some green freckles. But at home, I first had it with sashimi. My mother likes to take a whopping chunk, to the point where the ratio between wasabi and soy sauce is greater than 1. I experienced that insane tug up against my nose when I inhaled the wasabi, unsure what to expect. It was as if someone was having a wrestling match up in my nose and the round would only end with time. Man, I love that feeling.
Awhile ago, I got this jar of wasabi mayo at Trader Joe’s. I could spread it on slices of bread and be perfectly happy for breakfast and lunch. When I ran out of it a few weeks ago, I quickly made some of my own with regular mayo and some wasabi powder. Maybe it doesn’t have the same finesse as the Trader Joe’s jar, but it still works really well. Spread it on some toast, sautee some mushrooms, and fry an egg. You’ve got yourself a hearty breakfast. That insane feeling you get up your nose is a bit mitigated with the wasabi mayo, but still lingers in your nose.
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