Natto From Scratch
My mom gave me a yogurt maker and while I don’t particularly like or eat much yogurt, I do like and eat a lot of natto. Slippery, slimy, and pungent, it’s one of my (and my children’s) favorite things to pour over a bowl of …
i hope you eat good food, grow beautiful things, and have more love than you know what to do with.
My mom gave me a yogurt maker and while I don’t particularly like or eat much yogurt, I do like and eat a lot of natto. Slippery, slimy, and pungent, it’s one of my (and my children’s) favorite things to pour over a bowl of …
A few things made making this pita bread easy and delicious, namely the closet that holds my hot water heater and my cast iron pan. Quite honestly I was always intimidated by cast iron because I heard how it requires so much upkeep. That, I …
Drunken chicken (zui ji/醉鸡) is a popular Chinese cold dish that usually whets the appetite before the main course comes on—tender poached chicken is marinated in Shaoxing wine, delicious and juicy and oh so easy to eat a lot of (or too much of) before food is served.
While the use of chicken meat is the most well known, it isn’t the only thing that is cooked in this way—chicken and duck feet, pigs feet, chicken and duck wings, pig ears etc. are all the kinds of drunken cold meats that you can find… but the latter is less often found in restaurants, and more often in a Chinese grandma’s fridge. My favorite of these is drunken chicken liver, which as far as I know is only found in my mother’s fridge. Delicate, with the consistency of pate and the sublime flavor of shaoxing wine permeating through, I have to be careful not to eat far too much of it in one sitting (but it’s tough when it’s right in front of you while you’re watching your favorite show!)
My mom has left for Costa Rica again (she and my dad switch every few months in order to keep an eye on their farms and their newly build mall/hotel thing where my sister will be opening her own restaurant) which means my unlimited supply of drunken chicken liver has come to an end. It’s not difficult to make, but still tastes better when someone makes it for you—I was craving it and so I endeavored to make it myself. The recipe is from my mom, although she gave me no measurements but I suppose measurements are unnecessary in this case—you’ll see why in a minute.
Shaoxing cooking wine is already salted, so I found cutting it with brine kinda unnecessary, but if you don’t have shaoxing, a close substitute in flavor is a very dry sherry, which you’ll have to dissolve salt into. Make sure you choose a good brand of Shaoxing as that makes all the difference.
I don’t often get to eat Halal cart food, but when I do I usually ask them to just absolutely drench it in white sauce—which is weird because I generally don’t like mayonnaise based sauces. However, they always leave me wanting more. Just a little …
Ah, my latest obsession–Brazilian Cheese Bread. I actually had this for the first time at a Brazilian steak-house in my adulthood, and enjoyed the pillowy, cheesy delights which I unfortunately tried very hard not to fill up on. It’s very much a if-bread-and-mochi-had-a-baby type texture …
This week has been… less than pleasant so I decided to make something I’ve been craving ever since I saw it on the Netflix show Street Food Asia—a Vietnamese Pate Bahn Mi. Created during the French colonization of Vietnam, both baguette and pate were introduced …
The garden portion of my plan will actually be done in October, when I can get clearance fruit tree as from my local plant nurseries. First thing is that the ground needs to be turned over and then the holes have to be dug. I …
I’ve been pretty much confined to a bed for almost 10 days now with COVID. Yeah, it sucks. Yeah, we know how we got it (husband came into contact with someone and brought it home.) Yeah, it was literally right after we got the first round of the Pfizer vaccine so the whole situation is super dumb. I got hit harder than my other half did, coughing up my lungs, dizziness, fever, nausea, intense smell and taste and then losing that, and basically being weak-sauce. I don’t think I had super healthy lungs to begin with (having been hospitalized 4 times as a child for pneumonia), but doing nothing and not knowing exactly when my situation might improve has been basically torture. I’m not someone who can stay still, doing nothing, even recuperating so this has taken a bit of a toll on my mood.
But this did give me some time to work on what I can control, namely, the bed and breakfast. I spent most of my time calculating costs and figuring out what the bare minimum break even price point is, which is admittedly a lot more math than I have ever really enjoyed doing, but that’s an important part of any business plan. I also have to periodically check the local prices, to understand how it changes seasonally, as well as to get a feel of the market competition.
More than that, this period of recovering gave me a lot of time to think about the value added services that I could provide, which I jot down in a document that has been opened and closed more times that I could count. What exactly would be my “draw”, what activities would be available through the seasons, what would those activities need from me, etc.
I am still in the process of figuring out how I want to theme each unit into one cohesive idea which will then be what I use to guide the interior design. Should I do it based on Hogwart Houses, Howl’s Moving Castle (4 Locations—Market Chipping, the Castle, Kingsbury, Porthaven), Spring/Summer/Fall/Winter, Ocean/Forest/Mountain/Sky, Color coded (Red/Yellow/Blue/Green), major countries (US, South America, Europe, East Asia), Ghibli (Totoro, Kiki’s Delivery Service, Spirited Away, Ponyo), Architectural era (Victorian, Gothic, Modern), or fantasy genre (Steampunk, Fairy Tale, Tolkien, Horror), etc. I still have no idea and my thoughts keep going round and round with this. Some of these may have issues with copyright so I’d have to examine it more closely. Anyway, it’s a bit difficult to really decide until I sit down and look at what’s feasible and the amount of work that will be put into it.
As far as activities go, seasonally, I have this:
I’ll be filling this post out with more details as my understanding of what will be involved improves but here is a little bit of the kinds of things I have been preparing and considering.
It’s only recently that I’ve really begun working on this project seriously and decided to blog my journey of turning a very special building into a bed and breakfast, which has been my long time dream. What triggered this is a few things—several of my …