I fried some tofu yesterday and they ended up looking like this so I thought I'd share. 'Cause I thought was funny.
Wednesday, April 24, 2024
Tuesday, April 23, 2024
Wendell's Crispy Ono
Ingredients
- 3 lbs white fish
- 1 cup panko bread crumbs
- 1 cup flour
- 1 cup parmesan cheese
- 1 tsp salt
- 1 tsp black pepper
- 1/4 cup milk
- 1 egg
- oil for frying
Instructions
- Combine parmesan, flour, panko bread crumbs, salt, and pepper in a shallow dish.
- In a separate bowl, whisk the egg and milk together.
- Slice the fish into big chunks. Dip the fish fillets into the egg mixture, followed by a dunk in the panko mixture.
- Preheat a skillet to medium-high heat with a bit of oil. Fry the fish for about 2 1/2 minutes per side or until it turns golden brown. Between each round of frying, remove the loose panko left behind in the oil.
Sunday, April 21, 2024
NEWS FLASH: Magical Jam Jar Found at Kaheka Don Q!!
Saturday, April 20, 2024
Meet Kai
Kai is 6 weeks old and not quite ours yet, but we did get to spend a half day with him while we took him to the vet yesterday. We'll actually get to bring him home in a couple weeks when he's 8 weeks old. 🤗
Kai's dad's name is Yume. Yume's owners were influenced into getting a golden retriever by my blog posts about Kona. And now Yume's son will help to fill the void left by Kona's passing. Thank you so much R and S. ❤️
Friday, April 19, 2024
Dry Feet
My feet are getting drier and drier. And I have calluses. Even on my toes. How is that possible when I don't even wear shoes?
I do moisturize every night. Imagine if I didn't.
Wednesday, April 17, 2024
Cy's Broccoli and Cauliflower Stir Fry
Monday, April 15, 2024
Dd's Beer-Braised Beef Shank
BEER BRAISED BEEF SHANK
1 large beef shank 10-12 oz. or 2 small 4-6 oz.
garlic salt and freshly ground black pepper
flour, for dusting
2 TB olive oil, divided
1 small onion, stew chunks
1 stalk celery, stew chunks
1 small carrot, stew chunks
3 cloves garlic, crushed
1 heaping TB tomato paste
12 oz. dark beer
Water as needed
1 TB apple cider vinegar
1/2 tsp. dried rosemary
1 large bay leaf
1 TB butter
Lightly season shanks with garlic salt and pepper; dredge in flour. In a saucepot over medium high heat, brown shanks in 1 TB of olive oil. Remove. Add remaining oil into saucepot; sauté vegetables and garlic. Add tomato paste stirring to blend well.
Return shanks to saucepot. Add beer, vinegar, rosemary, bay leaf, salt and pepper. Add water as needed to cover shanks in liquid. Bring to a boil. Reduce heat. Cover; simmer 1½-2 hours, turning shanks every 30 minutes.
Transfer shanks to serving platter. Bring sauce mixture to a boil. Add butter and allow to reduce. Season to taste. Optional to process sauce with emersion blender until smooth. Spoon sauce over shanks.
Serves 2.
Saturday, April 13, 2024
Cy's Breakfast
Thursday, April 11, 2024
Fred's Breakfast
Tuesday, April 9, 2024
My Best Miso Butterfish
I've blogged about making miso butterfish before, but I just wanted to tell you that I made my best one yet the other day. What made the difference was the brand of miso that I used.
You can find the original recipe here, but I've also included it below.