aa1158's Profile

Here's my rule of thumb. Before I try the recipe, I don't write it down. I will have the recipe tagged in Pinterest, or elsewhere ( I used to use delicious before something happen to it). Once I make the recipe few times and I think it will be a recipe I'll use over time, I write down the recipe in a moleskin notebook.

I got the idea from this post: http://www.deliciousdays.com/archives/2007/06/24/how-to-organize-recipes/

I made these yesterday -- using leftover gyoza fillings (basically all same ingredients). It came out greeeaat! Thank you. I froze the rest in Freezer bag. To defrost, put the bao under water for a second, saran wrap and microwave! Thanks Kitchn!

Mix 1tbsp of miso with equal amount of water and sugar. Sauté zucchini with veg oil till cooked and browned, throw in the mixture, cook till liquid is almost gone.

You can always marinade protein w miso too. Dilute w water or sake and let it sit. Clean off miso before grilling/broiling.

Our daughter will get stickers, crayon (can she have enough set?), coloring book in her stocking (however, only if she is a good girl)

My mother leaves whole red pepper (togarashi) in the rice bin to keep bugs out. Does this has to be fresh bay leaves or is dry ok too?

I needed this list so much -- expecting in Feb and would need to freeze a fair amount to survive the first few weeks. Thank you!

I usually use canned heart of palm to make a refreshing salad with cucumber and tomato. Cut them in coins, mix with peeled & cut cucumber slices and tomatoes, lemon juice, olive oil and salt & pepper.

Lots of lettuce coming through CSA.

my le creuset pan -- in dune

I love etsy.