Frozen Seattle

We're not quite used to snow in Seattle, definitely not snow before Thanksgiving hits! I think I can classify today as a mini-blizzard. Constant snow falling (and actually sticking!) and freezing, swirling winds that immediately numb your extremities and face. I thought I was prepared stepping out this morning with leggings under jeans and my ski jacket on over a sweatshirt, but as the day progressed, the temperature dropped and dropped. The ice cold snow hits your face with wind blasts. The roads became slicker and icier in the afternoon and evening. My friends and I were slipping and sliding along as we walked to dinner tonight. As I bussed home tonight, I saw several cars stuck in the snow and ice in the middle of the road. People had to congregate and push cars to the side of the road. There were also cars sliding into each other. I was very blessed that my bus actually made it to my stop without too much trouble and within an hour. 

My shoes actually sink into the powdery snow in front of my house. 

This is the most snow I have seen accumulate for a long time! 

Apple Crisp-y

I can cross off one item off my baking list! I made apple crisp last week with leftover apples that have been sitting in my fridge. It's one of the easiest desserts to make and it still garners lots of "oohs" and "ahhs." Basically, it's as delicious as apple pie with half the work! I used to make apple crisps with my parents back at home home (that is, Vancouver). My dad can't pronounce "crisp", he always ends up saying "apple crispy." While these apples burnt till crispy, they're still pretty darn good!

Apple Crisp

6 apples, cored and thinly sliced
1 cup granulated, white sugar
1 tbsp. flour
1 tsp. cinnamon

2 cup quick-cooking oats
2 cup flour
2 cup brown sugar
1/2 tsp. baking powder
1/2 tsp. baking soda
1 cup butter, softened

1. Mix white sugar, 1 tbsp. flour, and cinnamon together in a large bowl. Add apple slices and toss well until apples are coated in sugar mixture.
2. Combine oats, remaining flour, brown sugar, baking powder, and baking soda. Cut softened butter into oat mixture. Mixture should be crumbly (not doughy). 
3. Spray cooking spray on bottom and sides of 9x13 pan. Sprinkle half of oat mixture into pan. Place apples on top, and then sprinkle the rest of the oat mixture on top of the apples. 
4. Bake in a preheated oven at 350 degrees F for 45 minutes. 

I used a mixture of Fuji, Granny Smith, Gala apples, even a Red Delicious. Granny Smiths are perfect baking apples that don't turn out too soggy, while other types of apples can add more sweetness or tartness. I didn't bother peeling the skins of the apples, and no one will notice once baked in a crisp. In fact, I actually think leaving the apple skin adds a nice bit of color to the dessert! I don't peel apple skins when I make apple pie either, and the red and greens make quite a pretty display. 

I have to admit, I forgot the butter when making my oat mixture. It wasn't till I had completely assembled the crisp (all 3 layers) that I remember omitting butter! So I hurriedly melted my butter and drizzled it on top, and the crisp still turned out fine! There were a couple of dry, sandy regions, but they were hardly noticeable. But be warned, don't forget the butter! I was in too much of a hurry and too excited to get the crisp into the oven!

Din Tai Fung @ Bellevue

The anticipation for Din Tai Fung in the Seattle area was... off-the-charts. The only way to understand it is if you're Asian, and know how much Asian people like their food! The news of the opening of the restaurant spread by word-of-mouth like wildfire. You weren't quite Asian if you didn't have a countdown for DTF's opening day! Case in point: one of my friends tried several times to see if the restaurant was open yet, luckily she succeeded the 4th time!

DTF finally opened, quietly, last Saturday. By Sunday, the lines to get a table at the restaurant were 2 hours long. I visited on Wednesday afternoon. Arriving at 4pm, I still had to wait 30 minutes for a table during non-dinner hours. However, the wait was due to short staffing rather than too many customers. When my friends and I finally were seated, I looked around, and barely half the tables were filled. It took 20 minutes and me flagging down a waitress before we got waters and some attention. Quite strange, since there seemed to be plenty of servers and waiters and waitresses bustling around. The menu looked delicious- literally! Each dish had an accompanying picture, probably for the sake of the non-Chinese who might wonder at "juicy pork dumplings" or "vermicelli soup with fried tofu."

Not sure on the quantities, or how much the 3 of us girls could eat, we aimed conservatively first. Soon after we ordered, 2.... trays (for the lack of a better word) of xiao long baos arrived. Each were bite-sized, and filled with warm (not hot) meat juices. We carefully peeled the little dumplings off the plate, gingerly to avoid break the thin outer layer and risk spilling the precious soup. The pork dumplings were as anticipated, absolutely delicious! Each order came with 10 dumplings, and I was pretty sure I had more than 10 that evening! The shrimp and pork wontons were amazing, definitely vying with the soup dumplings for a place in my heart! The tiny bit of spiciness in the sauce was perfect. The outer skin was chewy with... bounciness. Next came the hot and sour soup and pork chop. I was not too impressed with the soup, despite my friend raving about it. I thought it was decent, a little too sour and not enough spiciness. And this is coming from me, an absolute wimp about spiciness! (I order "mild" or 1-2 stars at Thai restaurants, for reference.) I would probably pass on the soup next time. The pork chop order was one battered piece of pork, fried golden. I only had a taste of it (my mouth was too busy stuffed with XLB), and it was good. "Good" meaning: "I think I can do better than that!" My mom's pork chop is definitely just as good, if not better than DTF's. By the time our 4th person arrived, the 3 of us girls had polished off 2 trays of XLB, a medium order of hot and sour soup, a pork chop, and an order of wontons (9 pieces). We were more than game to order again. More XLB soon arrived, as well as shumai. The pork and shrimp shumai was decent, but I preferred the XLB. We also indulged in dessert. We were told the restaurant was out of red bean, which made up almost the entire dessert menu, so we opted for taro dumplings. At first, I wasn't too sure about the dessert menu at a Chinese restaurant, but DTF surprised me. Each dumpling was filled with sweet taro filling, and the outer skin was thin and chewy. I loved it! I would definitely order it again next time!

However, for all of the awesomeness of DTF, I also had some complaints. The slowness of getting seats (during off-hours) and slowness of the staff were detractions, especially since I was already salivating at the thought of XLB in class 3 hours ago! Also, the restaurant seemed to be "out" of every other thing on the menu! We were told at least 3 items we had planned to order was not available. For a restaurant with a pretty small menu list, this definitely limits the options. Lastly, prepare to open your wallet if you go to DTF! The damage for the 4 of us was collectively $100+. Plus tip and tax, I easily spent over $30 for the meal. I was pretty full when we left, but probably could have had a couple more XLB, especially since they're so tiny! DTF is well-worth it for special occasions, but I probably can't go as much as I would like to! I can't wait to take my brother there!

Rating: 4 out of 5 stars

Juicy Pork Dumplings aka Xiao Long Bao

Wontons

Hot and Sour Soup

Shrimp and Pork Shumai

Taro Dumplings

Birthday Party Madness

When did getting together with friends become so difficult? Oh right, when everyone has a different schedule and can't make the designated date/time, but have ideas on how to change the before-mentioned date/time to one they can make.

Last 24 hours of birthday hell plays out like this: PM can't make Thursday dinner with Group 1 friends, because of work, and asks to move Group 1 birthday dinner to Wednesday night. Except Birthday Girl L cannot make Wed. night because of pre-arranged plans with Group 2 friends. Then Tuesday night, all hell breaks loose. L has a change-of-heart (plus a little too much sugar), and really would like to include PM in birthday dinner (L feels especially guilty because PM got L a delicious birthday present). L tries to swap dinner times for Group 1 and Group 2. Group 2 seems amiable to switching, especially since no one has been rsvp-ing (Group 1 = flakes and "maybe" people). Group 2 is willing to switch to having dinner on Thursday. L calls up Group 1 people and tries to confirm the swap (Thursday dinner really is a Wednesday dinner, you following?). Most Group 1 people are fine with the switch, except MT drags her feet and keeps saying "I'll get back to you." L is frantic, since MM and AT are waiting for L's response. L calls MT multiple times, and gets a "hold on" each time. Finally, MT tells that she does not want to switch dates because sis GT cannot make Wednesday, but can make Thursday. L's plans hang in limbo, because she was already almost-confirmed the switch to MM and AT. L calls up MM frantically, to say: JK, no switch in date. And re-emails everyone that date/time remains the same, no change. L realizes she can't make everyone in the world happy, and if she really tries, L just ends up unhappy herself.

Next day, no on in Group 2 seems to be able to make the Wednesday dinner, which was hinted at and emailed out almost a week ago. Turns out many Group 2 people have meetings at the set time, and want to push back the time. L is in no mood to compromise. TL wants to go, but bf EH can't make it till 5pm, and wants to push the even back. FR asks whether other people can attend, and insinuates they were forgotten from the guest list, even though he is not for-sure attending. AT and L are enraged. L finally realizes she does not care if it's not a big party with lots of people, because, in reality, these people are not attending for her. They keep changing their minds and can't give a solid yes or no response. L decides to not rely on others and do things herself.

"Dangit, I'm going to get my XLB at DTF at 4pm, whether you can make it or not!"

Reckless or Brave?

While waiting for the bus in downtown Seattle today, I asked myself whether I was brave or being reckless? It was dark around 5:30pm when I left work, and the area where I catch the bus home is pretty sketchy. I waited about 15 minutes for the bus. I figured, there were still quite a few people around, I couldn't get mugged or attacked, right? Yet, while I was waiting, an older lady in a wheelchair stopped beside me at the bus stop and mumbled, "It is scary here!" Her statement made me analyze my situation a bit more closely.

I bus from Harborview to James and 3rd. The stop at Harborview is relatively safe, since it is directly across from the ER and there are always security and police officers stationed at the entrance of the ER. I then transfer downtown. Usually, during the weekdays, buses run very frequently, so I never end up waiting more than 10 minutes for a bus to Lake City. However, Saturdays, only one bus goes to my home and it runs only twice an hour. I waited for about 15-20 minutes today. There were some dim street lights, however, James and 3rd is definitely not comparable to the bustle and crowds of people in the downtown shopping district a few blocks north. Across the street from the bus stop is a Saigon pho place, and today there was a homeless guy camped out in the doorway, trying to stay dry. I saw a few homeless people pushing carts and garbage bags walking around. As I shivered in the cold while waiting for the bus, I can't believe some people don't have a dry, warm place to go home to. It really made me grateful for the basic things in life that I often take for granted. I'm always yearning for more cooking utensils or a nicer appliances, just more stuff in general. Yet, some people don't even have shelter or regular meals.

During the summer, when I bussed more often, I saw more... colorful characters while waiting for the bus. People shouting and cussing, at everyone and anyone who walked past. An angry, obese woman in a wheelchair particularly stuck out- she was yelling and cursing on the street corner. Pedestrians generally skittered on by, avoiding her, keeping eyes straight ahead.

So far, I have not been approached by anyone. I haven't seen an muggings or any criminal activity. When I stood waiting for the bus today, I didn't feel serious danger. I am thinking about getting pepper spray, just in case, you know. My two roommates from college both carried pepper spray just to walk in the U-district. I'll need to know how to use pepper spray first... I don't want it ending up being a weapon against myself.

Well, I got home safely, so maybe downtown Seattle is not too dangerous after all. Or, God has been keeping me safe all this time.

Upcoming Cooking Endeavors & Refusing to be the Only Grown-Up Around

I'm tired of being the only grown-up around. Worrying about cleaning, money, time. I feel like I'm always doing what I "should" be doing, rather than what I "want" to do. Even simple chores, even if I enjoy cleaning, I feel like I end up being the only one who does them. Anyways, enough whining. I just need to start having a backbone and refuse to do all the work all the time.

Here are the next 5 recipes I intend to use (or re-use). I dug around my "recipe box" (my online account at AllRecipes), and found these that I want to use!

1. Apple Crisp- perfect since I'm too lazy to make pie crust but it's apple season!
2. Teriyaki Chicken- I actually made this one time 2 years ago, and it was a hit! I want to try it again with the frozen chicken breasts I have in my freezer.
3. Naan- I may have to wait on this one... till the holidays when I'm at my parents' house to take advantage of their bread machine.
4. Homemade Clam Chowder- enough said.
5. Stuffed Mushrooms- I have a great spinach recipe for stuffed mushrooms that I've used numerous times... but I want to try other fillings. I just love the idea of hors d'oeuvre- small, bite-size eats.

Sushi Hand Rolls

I love sushi. It may be the one food that I can eat everyday and never get tired of! Homemade sushi can be just as delicious as sushi in restaurants.

Hand Rolls

2 cups rice (long-grained)
4-5 tbsp. sushi vinegar (basically a white vinegar and sugar mixture)

Sheets of sushi seaweed, roasted (nori)
Cucumbers, cut into strips
Avocado, sliced and sprinkled with lime juice to prevent browning
Apples, cut into strips and sprinkled with lime juice to prevent browning
Cooked large shrimp
Imitation crab meat mixture
Egg omelet, sliced into strips
Yellow radish, cut into strips

1. Wash and drain rice. Add 2 cups of water to rice (1:1 ratio of cups of uncooked rice and cups of water). Cook rice in rice cooker.
2. After rice has cooked, transfer rice to large bowl to cool. Add sushi vinegar to rice and mix well. Cool rice before using. 
3. Assembly: Each person can make their own hand rolls to their own specifications. Spread sushi rice on 1/3 of nori, and place toppings on rice. Roll into cone or into long roll. 

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This recipe isn't very "recipe" like, because it has so many variations depending on each person's preference. However, I usually am a very meticulous step-by-step, recipe follower, so when recipes say "to taste" or do not give specific quantities of ingredients, I get lost.  

Therefore, for reference, this is what I usually do: (but feel free to experiment on your own!)

Crab Meat Mixture (pictured below)

1. Usually I use about 4-6 oz of chunked imitation crab meat. Defrost the imitation crab meat using the microwave, drain if necessary. Roughly chop into smaller pieces. 
2. In a bowl, mix imitation crab meat with 1/3 - 1/2 cup mayo (use more or less depending on how creamy you want the mixture to be). Add Sriracha sauce- a little goes a long ways! If you do not eat spicy (like me), just add a squirt (about 1 tsp.) of the sauce. 

Shrimp

1. I use frozen, shell-on, raw medium-sized shrimp. Place shrimp in bowl, and microwave for 3-4 minutes, until shrimp is pink. Drain shrimp, and peel off shell. 

Egg Omelet

1. Beat 2 eggs in a bowl. Season with salt and pepper. Add 2 tbsp milk. 
2. Heat oil on non-stick pan on medium-high. Pour egg mixture into pan, and let the liquid set (bottom turns lighter/white). Flip egg pancake over. Cook till egg is no longer runny. 
3. Remove egg omelet from stove, and cut into strips. 

Spam Musubi (pictured below)

1. Cut spam into strips. Marinade spam with equal parts of soy sauce and hoisin sauce for 10-15 minutes. 
2. In a large pan, heat 2 tbsp of oil. Cook strips about 1-2 minutes per side, until slightly charred. 

In picture: spam musubi, imitation crab mixture, avocado slices, cucumbers, yellow radish

Banana Bread

I don't like to eat bananas. Something about the soft, gooey texture sliding down my throat stimulates my gag reflex. Which is why I always end up with lots of browning bananas around the kitchen. However, I love rotten bananas! They are perfect for banana bread! After my midterm today, I felt free as a bird and decided to break out the baker in me. I haven't baked for so long, and I missed it! I have two banana bread recipes I like to use. One is for banana muffins with a crumbly, streusel topping, but the one I made today was the traditional loaf bread exploding with banana flavor.

Banana Bread

2 cups flour
1 tsp. baking soda
Dash of salt
1/2 cup butter
3/4 cup brown sugar
2 cups mashed banana
2 eggs

2 tbsp. white sugar
1 tsp. cinnamon

1. Preheat oven to 375 degrees F. Lightly grease 9x5 loaf pan. Combine white sugar and cinnamon, and lightly dust bottom and sides of greased pan. 
2. Combine flour, baking soda, and salt in large bowl. Beat butter and brown sugar together in separate bowl. Add bananas and eggs to butter mixture and mix well. Gently mix liquid and flour mixtures together. Do not overmix. 
3. Pour mixture into prepared pan. Bake for 60 - 65 minutes. Bread is done with toothpick inserted into center of loaf comes out clean. 

I love the smell of banana bread baking in the oven. Baking is such a rewarding experience, because there's a sweet reward at the very end! 

One tip: if you don't have time to bake banana bread and your bananas are already turning to mush, unpeel the bananas, place them in a ziplock, and freeze them till needed. It's great because then you always have bananas on-hand when you have the craving for banana bread!