Picking Blueberries

Blueberry season is in full swing right now, and I managed to persuade Alex to go pick some with me yesterday. It was cloudy, breezy, and cool (another weird summer day) but just perfect for blueberry picking. :)

{For the past several years, we have been picking blueberries at Voytko Farms in Auburn Township, Ohio.}

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Chrysanthemum Tea

One of my favorite drinks on a hot summer day. :)

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Chicken Rendang

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Last Sunday, I finally decided to use the homemade rendang paste I had stashed in the freezer since January…of this year (I’m not that terrible of a procrastinator…I think). As always, every time I make rendang, I wonder why I don’t cook it more often because it’s sooooooo delicious. Oh yeah…I forgot for a moment the work involved. :) Wait, did I mention how absolutely FANTASTIC it is? Keith said he would take rendang over a good ribeye any day. Now, that’s how good this dish is. Serve it with nasi lemak (coconut rice), you’ll be in heaven! Enjoy! :)

Note: Recipe for the rendang can be found in a previously published post – Beef Rendang. I used green serrano peppers in this batch of rendang. If you use red chiles, the end result for the chicken rendang will be more yellowish reddish in color like this one. Also, chicken becomes tender faster than beef. To prevent the chicken from falling apart completely, take them out while you finish reducing the gravy. Once the gravy is reduced to the desired level, return the chicken back into the pot and continue on with step 5 (adding the tamarind concentrate, salt, and turmeric powder).

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Food Dome

I had been searching for a nice food dome for outdoor use for a while when I picked up this vibrant red one from Crate & Barrel for a steal. It was on clearance for $6, down from $20. I bought three. :)

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Refreshing Limeade

For dinner last night, I also made Keith’s favorite drink -limeade!

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3 cups water
½ cup sugar
Juice of 3 limes
1 lime, thinly sliced for garnish
¼ teaspoon salt or to taste
 

In a 1-quart liquid measuring cup, combine water and sugar and microwave until warm, about three minutes. Stir mixture until sugar dissolves completely. Add the lime juice, sliced lime, and salt, and stir again until well-combined. Serve on ice. Enjoy!

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Grilled Turmeric Chicken and Nasi Lemak (Coconut Rice)

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Sunday is usually a big cooking day for us, so that all we would need to do during the busy weekdays is just reheating. One of the dishes we made this week was grilled turmeric chicken. This recipe originally comes from Linda of Roti n Rice. The dish is easy to make (it is simply but deliciously flavored), and goes great with coconut rice and a side of grilled-roasted summer squash. Thanks for sharing, Linda!

Personal note: We used 11 to 12 pieces boneless, skinless chicken thighs (about 4¼ pounds), 4 teaspoons turmeric powder, 1½ teaspoons salt, and ½ teaspoon white pepper.

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Recipe for the coconut rice can be found in a previously published post – Nasi Lemak (Coconut Rice). Here, we use a combination of jasmine brown rice (2 cups) and white rice (1½ cups) instead of all white.

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As for the veggies, slice two zucchinis and one yellow squash, and toss with olive oil, salt, and black pepper in a 13 x 9-inch disposable foil pan. Place pan on the grill rack and cook until tender. Sometimes, we stir in sliced or diced tomatoes at the end but not this time. :)

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The Many Faces of Cyber

We’ve been enjoying dinner in our backyard these past few days, and I took the opportunity to take some new photos of Cyber last night. Enjoy! :)

I don't want to sit for any photos...do I have to, Dad?

I don’t want to sit for any photos…do I have to, Dad?

If you are going to make me, I'm giving you the cold shoulder.

If you are going to make me, I’m giving you the cold shoulder.

Oooh...what is that I smell?

Oooh…what is that I smell?

Oh, it's just leftovers on my nose...there, got it!

Oh, it’s just leftovers on my nose…there, got it!

Are we done yet?

Are we done yet?

(Howling) Make her stop!

(Howling) Make her stop!

I'm such a pretty boy! :)

I’m such a pretty boy! :)

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Flowers Everywhere

A lot of the flowers in our garden are in full bloom! All that weeding and mulching paid off after all (I try to remind myself of that often). :)

Veronica

Veronica

Clematis

Clematis

Daisies and coneflowers galore

Daisies and coneflowers galore

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Steak for Dinner

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Meat, meat, and more meat. We had ribeye steak for dinner last night with macaroni salad. Sooooooo delicious! The steaks were cooked on a gas grill. All we use for seasoning is just plain old salt (coarse) and black pepper. If cooked indoors on a pan, we would sometimes sprinkle on fresh thyme leaves as well. There is nothing magical to our grilling method. We start out with high heat to get a good sear and then continue to cook on lower heat until the steaks are done to our liking (I lean more towards well-done). Enjoy!

You can get more info on grilling steak at America’s Test Kitchen Feed. Recipe for the macaroni salad can be found in a previously published post – Macaroni Salad and Grilled Soy Sauce Pork.

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Macaroni Salad and Jersey-Style Hot Dogs

Earlier this afternoon, Alex helped me make macaroni salad. For dinner, I would have loved a steak to go with it. :) However, that means a trip to Costco on a Friday evening…totally not up to it. Instead, we made Jersey-style hot dogs for the very first time. It was easy-peasy and delicious!

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Recipe for the macaroni salad can be found in a previously published post – Macaroni Salad and Grilled Soy Sauce Pork.

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The recipe for the Jersey-Style Hot Dogs can be found in Taste of Home Recipes Across America cookbook. Below, I’ve cut the recipe in thirds and all the amounts were approximated (I did not measure anything). Enjoy!

2-3 medium Yukon Gold potatoes, peeled, halved, and thinly sliced
1 large red bell pepper, thinly sliced
1 small to medium onion, peeled, halved, and thinly sliced
About 1 tablespoon olive oil
2 cloves garlic, peeled and minced
Coarse salt and black pepper
 

In a 13 x 9-inch disposable foil pan, toss all the ingredients together. Cover with foil and place on grill rack over medium heat. Cook, covered for about 20 minutes or until potatoes are tender. Remove from heat and serve on top of hot dogs.

I’m submitting this post to Little Thumbs Up (July 2014 Event: Potato) – organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Jasline (Foodie Baker).

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