Pesto Spaghetti Squash Pasta

I can't even begin to tell you what a relief it is to read Eragon. Jumping in between the pages of this book is like curling up in comfy bed when there is a blizzard going on outside and work tells you don't bother coming in. Sorry I'm gushing over this book right now, but after some of the things I've been reading it's like coming home after a long ways away…

I really wanted to make something that could be utilized again, after all Eragon is from a poor farming family, and nothing says survival like using every bit of a food item. Granted I'll admit the second recipe I have in store isn't grand, but just plain resourceful. Something that Garrow (Eragon's uncle) is through and through.
Plus nothing beats a healthy meal when Super Bowl XLIX is coming up!

Pesto Spaghetti Squash Pasta

• Spaghetti Squash (1, Cut in Half Lengthwise)
• Olive Oil (2 Tablespoons)
• Salt (Tablespoon)
• Pepper (Tablespoon)
• Shallots (2, Finely Chopped)
• Garlic Clove (Minced)
• Pesto (4 - 5 Tablespoons)
• Milk (4 - 5 Tablespoons)

Instructions

• Preheat oven to 400 Degrees Fahrenheit.
• Grab a small bowl, and deseed the insides of the Spaghetti Squash. Throw those remains into the bowl and set aside - don't throw it away yet!*
• Place the Spaghetti Squash cut side up onto a pan, and brush with the Olive Oil. Season generously with the Salt and Pepper.
• Bake for 45-50 minutes or until tender. Let cool for another 20 minutes.
• Once the Spaghetti Squash is cool enough to handle, take a fork and start scraping out the insides. (It should look like spaghetti!)
• In a large skillet, sauté the Shallots and Garlic Clove for five minutes. Add in the Spaghetti Squash Pasta, Pesto, and Milk and cook for another 5 minutes. 
• Plate, sprinkle with some nice cheese, and Enjoy!

* Clean through the guts of the Squash and keep any of the seeds. Let dry overnight, or even another day. These can be made into a nice treat - stay tuned for Sunday's post!

Not an appetizing picture, but this was my first time making Spaghetti Squash and I absolutely loved it. Not to mention it is such a healthy dish as long as you don't add a bunch of stuff to it that you shouldn't. I can't wait to do more dishes with Spaghetti Squash Pasta instead of real pasta this Summer.

This dish is also something that I loved making for Eragon because I can picture it being a nice meal for a farming family (albeit minus the pesto, normally it'd just be wild herbs).

Stay tuned because I have plans for the seeds of this delicious squash as well! 

Book Intro: Eragon, by Christopher Paolini

I have hated almost every book I've read thus far. Actually I take that back, hate is a strong word. I find myself so busy lately though with my work, and home life that reading books outside of my "comfort zone" becomes difficult. I feel that a lot of the books I have thus far read, really deserve another chance in the Summer for when my life gradually slows down again. I know a lot of people have a hard time changing, and I'm a liar if I said I wasn't one of them - hell I'm probably the least likely to change my habits. Therefore expecting me to be sold on new book genres is a pretty tough sell, and even though this is considered a young adult book I absolutely love it. So welcome to the world of Alagaësia folks!

Eragon

By

Christopher Paolini 

Fifteen-year-old Eragon believes that he is merely a poor farm boy—until his destiny as a Dragon Rider is revealed. Gifted with only an ancient sword, a loyal dragon, and sage advice from an old storyteller, Eragon is soon swept into a dangerous tapestry of magic, glory, and power. Now his choices could save—or destroy—the Empire.

I hope you all will indulge me with a fun read, and honestly sometimes going back to books we love help us remember why we adore reading in the first place. If Eragon doesn't seem interesting to you, then don't worry - just check on in for the food!

Book Review of Flower Net, by Lisa See

I'm sorry everyone, but I feel like all my reviews have been negative as of lately. This one is no different, and that's why I'm going to read something this month that I know I already love. Enough about my, "woe is me" act. All that matters is that Flower Net became (quickly) boring to me. So without further adieu - a review!

Flower Net
By
Lisa See

Flower Net

By

Lisa See

     I’ve read a Lisa See novel before, and I will say that Flower Net is much different than I had thought. I wanted to read this novel as a nice break from the unexpected, and being familiar with See’s work I thought this was the perfect opportunity. Flower Net is centered around a man named David, and a woman named Hulan investigating two murders based in China and the United States. The investigation conducted by David and Hulan reveals a broader story between the deaths.       

     The most prominent characters are David, and Hulan. I think they were perfect spectrums for the novel. David was more forward, outspoken, and a stringent person when it came to order. He reminded me of an individual that would read a manual twice over before actually using an item, whereas Hulan was almost always the opposite. She was more reserved, willing to push forward without order, and jump into a situation than David.  

     I wanted to love Flower Net, I really truly did, but I didn’t. Maybe I put too much faith in See for the other novels I’ve read of hers. The sad thing is though this particular novel reminded me of something that could be made directly into a movie. There are some books that can pull off a novel like that, yet Flower Net doesn’t make the cut. David and Hulan to me were an interesting pair, however I didn’t like them as a couple. To be frank I would’ve enjoyed the novel more had the relationship not been a factor.       

     I don’t know why Lisa See had to make a relationship part of the underlying story as well as the main story. I think sometimes writers use relationships as a crux in story-writing, and unfortunately that focus to me hinders my desire to focus. In addition it almost made me not finish Flower Net, and I found it hard to bring myself to even write I review. I’m glad I’ve read other novels by Lisa See, because with how Flower Net turned out it would’ve put me off from reading another novel. It’s a great book to read for those who want a high-dialogue focused novel, and something that reads like a screen play. If those things aren’t something you like, than I’d give this book a break before opening it. 

My rating: 2.75 out of 5 Stars.

I'm so tired of my less than ideal book picks, and I don't want to delve more into this because I'm already finished with Flower Net.

Sriracha-Orange Green Beans

In lieu of the impending storm, I'm giving ya'll Sriracha-Orange Green Beans. I hope you all make it through Blizzard Juno ok! This is going to be a quick blog post, and it's because it's a very basic side dish. 

Sriracha-Orange Green Beans

• Orange (1/4, Juiced)
• Soy Sauce (2 Tablespoons)
• Sriracha Sauce (1/2 Teaspoons)
• Green Beans (1/4 Pound)
• Sunflower Seeds (1 Tablespoon)

Instructions

• In a small bowl mix together the Orange Juice, Soy Sauce, Sunflower Seeds, and Sriracha Sauce. 
• Blanch the Green Beans in a small pot, and then mix together with the sauce mixture.
• Pan-sear the Green Beans for five minutes.
• Plate and Enjoy!

This was a nice little side dish for us this evening, and the sriracha is something I'm becoming quite fond of. It's ironic I discovered it this late in the get go. It really is something I never loved that much, and hey maybe I can use it in other dishes moving forward. 

In another note though, it's midnight! Official start of Blizzard Juno! Snow! Wooohoo!

Scallion Pancakes - Don't Make These...

Hey everyone!!! I think this is the second time I've made a recipe that just sucked. It was edible, but only if you were desperate… (Really desperate.)
I think I went wrong in two different areas for this recipe. I added too much water and I didn't have enough flour to fix it. Then I added too much oil to the frying pan to make the damn pancakes. Those poor pancakes looked like one soggy pair of socks on a plate. Yeah, like I said - bad recipe.

The best thing I learned about this recipe was to add water in incrementally instead of all at once. Then I would have at least had a proper dough to work with. Instead I ended up with a weird dough that was gel-like in consistency.

Oh well, I guess it's a very good thing that we have a lot of other food options. Otherwise our dinner would have been very bland.

I'm excited for Blizzard Juno tomorrow! I do know that I'll probably lose power tomorrow - therefore I'm posting a dish tonight as tomorrows. Ain't no way this blizzard's getting me down!!

Spiced Banana Bread

As of lately, I have started to hate each book I've picked for my blog. I have no idea why, and I'm not sure if it's just bad luck. It could be because I've just been craving another Harry Potter-esque setting, and it could be because I'm just sick of Chinese food! 

Half the reason I chose to make this Spiced Banana Bread is because I needed a change, and I had some pretty mushy looking bananas. This recipe was something I altered, and I think it had a nice spice to it. (Without being overbearing.)

Spiced Banana Bread

• Flour (2 Cups)
• Baking Soda (1 Teaspoon)
• Salt (1/2 Teaspoon)
• Butter (1/2 Cup)
• Brown Sugar (3/4 Cups)
• Eggs (2)
• Mace (1/2 Teaspoon)
• Bananas (3, Mashed)

Instructions

• Preheat oven to 350 Degrees Fahrenheit.
• In a large bowl mix together the Flour, Baking Soda, and Salt.
• In another bowl cream together the Brown Sugar, Butter, and Eggs. Add in the Bananas, and Mace - mixing well.
• Put this wet mixture, into the dry mixture. Thoroughly combine the two, and spread into a greased loaf pan.
• Bake for 45-55 minutes.
• Plate and Enjoy!

This banana bread was a welcome treat after all of the other food I've been making lately. Sometimes you can't beat baked goods, especially on a cold night. I love the nice addition of the mace, it gave the bread a nice pop of flavor. 

Needless to say I'm probably going to switch it up after I finish Flower Net and go back to something familiar of mine.

If my blogging get's hectic again soon, it's because I'm undertaking painting my upstairs bedrooms! 

Lemon Chicken

I keep forgetting to post when I say I will! I think I've gotten distracted with the home renovation projects I picked up this Winter. Needless to say a full-time job, blogging, and planning a wedding wasn't enough on my plate. Oh no, that's why I decided to take it upon myself to do a full home repaint by myself!

Needless to say though, my normal cooking and eating schedule has been shot to pieces in the process however I must say new wall paint is glorious!

I wish I could've taken more pictures, but before I got the chance my fiancé mangled the chicken instead of cutting nice pieces. Oh well, it just goes to show you that the chicken was too good to take a picture of.

Lemon Chicken

• Whole Young Chicken (4 Pounds)
• Carrot (Chopped)
• Lemon (1/2 Juiced, 1/2 Sliced and Peeled)
• Soy Sauce (2 Teaspoons)
• Red Wine (2 Teaspoons)
• Sugar (2 Teaspoons)
• Salt (1 Teaspoon)
• Pepper (1 Teaspoon)
• Water (3/4 Cups)
• Ginger Powder (4 Tablespoons)

Instructions

• Preheat oven to 375 Degrees Fahrenheit.
• Clean out the inside of the Chicken, and set aside.
• Mix together the Lemon Juice, Soy Sauce, Red Wine, Sugar, and Salt. Spoon this mixture into the Chicken's cavity, and place into a roasting pan.
• Pour the Water over the Chicken, and generously rub the Ginger Powder all over the skin.
• Place the Lemon Slices and Carrots in as well.
• Bake covered for 30-40 minutes or until the Chicken is thoroughly cooked. 
• Plate and Enjoy!

Sorry my picture looks funny! The fiancé nibbled each time he checked the chicken! It was really tasty, and surprisingly Ricky ate half this chicken in the first meal, the rest though made great sandwiches for lunch today. Nothing beats a double-meal in my opinion. 

Hopefully you can all give this very simple dish a try, and let me know what you think!

Chicken Chop Suey

This dish was superbly simple to make, and it really ties in well with the hectic lifestyle of David and Hulan right now in Flower Net. It's a traditional dish, something that would probably be craved for when Hulan has been in the United States after a little while. I know whenever I travel for a bit I start to miss my own cooking - albeit it's randomness. 

It's kind of funny, I've actually been missing some of the "normal" food I make, and I think there will be some California food dishes interspersed with the Chinese soon so that I can have a change of taste. For me the flavors after awhile become too much, and I've never been much of a fan for Chinese food to begin with, however I will say that most are more healthy than other dishes I've made… Moving forward though, I think this would be a perfect sized meal for 2-4 people!

Chicken Chop Suey

• Chicken Breast, with Bone In
• Carrot (Finely Chopped)
• Onion (Finely Chopped)
• Cabbage (1/2, Finely Chopped)
• Garlic Cloves (4, Crushed)
• Ginger (1 Tablespoon, Minced)
• Vegetable Oil (2 Teaspoons)
• Soy Sauce (4 Teaspoons, Divided)
• Corn Starch (2 Tablespoons, Divided)
• Salt (2 Teaspoons, Divided)
• Sugar (2 Teaspoons, Divided)
• Water (1 Cup)
• Butter (1 Tablespoon)

Instructions

• Preheat oven to 375 Degrees Fahrenheit. 
• Grease a baking pan, and place the Chicken Breast in it.
• Meanwhile in a small bowl, mix together the Vegetable Oil, 2 Teaspoons of the Soy Sauce, 1 Teaspoon of Sugar, 1 Teaspoon of Salt, and 1 Tablespoon of the Corn Starch.
• Gently brush the Chicken Breast with the above mixture, and bake for around 25-35 minutes depending on the thickness of the Chicken Breast.
• In the meantime, melt the Butter in a large skillet, and sauté together the Onions, Carrots, Ginger, Cabbage, and Garlic until mostly cooked through.
• Mix another sauce mixture with the Water, 2 Teaspoons Soy Sauce, 1 Tablespoon Corn Starch, 1 Teaspoon Sugar, and 1 Teaspoon Salt.
• Pour this mixture into the vegetable mix, and simmer until the Chicken Breast is done.
• Serve with a side of Rice, Plate and Enjoy!

I loved this, it was yummy, and everything worked well together. It must have been Ricky's favorite meal because he ate the whole plate, and then some.

I think the favorite thing about this meal though was it's simplicity. I can't wait to make tomorrow's recipe - which reminds me, sorry for not posting last evening. I was home renovating!

Till tomorrow then!

Chinese Marinated Steak and Mushrooms

I'm starting to hit a lull here with Flower Net and I don't know why. I usually like See's novels, however maybe I'm just a little critical as of lately. I wish I could delve into more, but honestly there has been so much going on lately that I can barely bring myself to blog. (No excuses I know!) So instead here you go:

Chinese Marinated Steak and Mushrooms

Main:

• Steak (1 Pound, Cut In Chunks)
• Baby Bella Mushrooms (1/4 Pound, Thinly Sliced)
• Cabbage (1/4 Pound, Thinly Sliced)
• Scallions (Bunch, Thinly Sliced)
• Sesame Oil (1 Teaspoon)
• Soy Sauce (2 Tablespoons)

Marinade:

• Soy Sauce (1/4 Cup)
• Worcestershire Sauce (2 Tablespoons)
• Rice Vinegar (1 Tablespoon)
• Chinese Five-Spice (1 1/2 Tablespoons)
• Sriracha (2 Teaspoons)

Instructions

• In a large skillet heat the Sesame Oil, and add in the Cabbage, Baby Bella Mushrooms, Scallions and Soy Sauce. Cook until the Mushrooms have become slightly tender. (Around 5 minutes.)
• Add in the Steak and all of the remaining Marinade to the skillet. 
• Cook the Steak until the desired temperature is achieved.
• Plate and Enjoy!

This steak was perfectly marinated, and I was surprised how well the flavors worked without being overpowering. Not to mention the cabbage and mushrooms!

I wish I could blog more tonight, but let's just say, "woah drama drama night!"

Hamburger Dumplings

I've been craving (and I mean craving) some hamburger lately… Generally Chinese cooking doesn't utilize hamburger much, and so far in Flower Net most scenes are taking place in China. I love some of the Chinese dishes I've been making, but I'm almost homesick for more of an American-style dish… This is my compromise - Hamburger Dumplings.

Hamburger Dumplings

Dough

• Flour (1 1/2 Cups)
• Vegetable Oil (2 Teaspoons)
• Salt (A Pinch)
• Boiling Water (1/2 Cup)
• Cold Water (1/2 Cup)

Filling

• Egg (1)
• Hamburger (1 Pound)
• Green Onions (1/2 Cup, Thinly Sliced)
• Water (2 Tablespoons)
• Soy Sauce (2 Tablespoons)
• Ginger (1 1/2 Teaspoons)
• Red Pepper Flakes (1 1/2 Teaspoons)
• Sesame Oil (1 Teaspoon)
• Salt (1/2 Teaspoon)
• Pepper (1/2 Teaspoon)

Dipping Sauce

• Rice Vinegar (1 1/2 Tablespoons)
• Soy Sauce (1 1/2 Tablespoons)
• Red Pepper Flakes (A Dash)

Instructions

• In a bowl mix together the half of the Flour, and the Boiling Water. Mix in the remaining Flour, the Vegetable Oil, Salt, and Cold Water.
• On a lightly floured surface, turn the dough out and knead for 7 minutes. Wrap in plastic wrap and let sit for 30 minutes.
• Meanwhile in a large bowl, beat the Egg, and add in the remaining filling ingredients. Mix thoroughly. 
• Roll the dough into a log, and cut into 16 pieces. Roll each piece into a 6-inch circle.
• Fill each center with a generous amount of filling. Pinch at the top to seal.
• In a large skillet heat some additional Vegetable Oil to medium high heat. Place in the dumplings pinched side up. Add enough Water to come about 3/4 of the way up the sides of the dumplings.
• Cover and cook on high for 8 minutes or until the water evaporates.
• Uncover and cook over medium heat for 5 minutes, or until the bottoms are nice and crispy.
• In a small dipping bowl mix together the dipping sauce ingredients. 
• Plate and Enjoy!

I was honestly surprised how great these came out, and they really reminded me of the Dim Sum that we get at Empire in Portland, Maine. (Delicious in other words.) I love these little dumplings. I highly suggest trying these!

Anyway until Friday! (I'm too busy watching Murder, She Wrote reruns to blog more.)

Sweet and Sour Carrots

I wish I had more of a meal for you guys, but I honestly have so many leftovers again that I didn't want to cook a lot! Not to mention I was too busy today dress shopping to cook a full-fledged meal. (I found the dress!) Now when I was first making this recipe, I was highly doubtful on how it was going to taste… Don't judge a dish by it's pre-cooked stage I guess, because this turned out so good. The vinegar wasn't as strong as I thought it would be based on the smell. Mostly because it boiled out, and it's pretty amazing - seriously try this.

Sweet and Sour Carrots

• Carrots (1 Pound, Thinly Sliced)
• Water (2 Cups, Divided in Half)
• Corn Starch (2 1/2 Tablespoons)
• Sugar (2 1/2 Tablespoons)
• Rice Vinegar (2 1/2 Tablespoons)
• Butter (2 Tablespoons)

Instructions

• In a large skillet melt the Butter in a pan, and add the Carrots cooking for 2 minutes.
• Add in 1 Cup of Water and bring to a boil for 5 minutes.
• In the meantime mix together the remaining ingredients, stir well, and add to the skillet.
• Bring to a boil, and reduce heat to a simmer. Cook until the sauce mix begins to thicken, and turn more translucent. (You'll know when you see it…)
• Plate and Enjoy!

Not the worldest best picture, but oh man what a surprise. I was truly amazed at how this turned out, and I highly suggest it for a perfect little side dish. It also makes me wonder what this would taste like with sweet potatoes and brown sugar instead… Potential future experiment in the making…

Till next time then!!

Beef and Broccoli

There's nothing better to me than a simple dish. Honestly it's one of those things that you can't beat. Most of the Chinese cooking I've been doing is very basic dishes, and definitely more traditional. Most of this style of Chinese cooking is so aromatic and flavorful without all the crappy sauces you're used to at an American Fast Food place.
This is a dish that my fiancé always wants whenever he gets Chinese food, and therefore I made this for him. I also made it because it is something I can picture Hulan and her father making in one scene of Flower Net. So without further adieu - get out there cooking!

Beef and Broccoli

• Beef (1/2 Pound, Thinly Sliced)
• Broccoli Florets (1/2 Pound)
• Garlic Clove (1, Crushed and Minced)
• Ginger (1 Teaspoon, Minced)
• Cornstarch (4 Teaspoons, Divided)
• Vegetable Oil (4 Tablespoons)
• Water (2 Tablespoons)
• Soy Sauce (2 Tablespoons)
• Sesame Oil (1 1/2 Tablespoon)
• Chinese Five-Spice Powder (1/2 Teaspoon)
• Salt (1/2 Teaspoon)

Instructions

• In a small bowl combine together 2 Teaspoons Cornstarch, Chinese Five-Spice, Ginger, and Garlic. Mix well and coat the Beef generously.
• Heat in a skillet the Vegetable Oil, and Sesame Oil. Sauté the Beef for around 5 minutes.
• Meanwhile in a small bowl mix together the Water, Soy Sauce, Salt, and remaining Corn Starch. 
• Add the Broccoli, and above sauce mix. Cook until the Beef is done. 
• Serve with rice, or just enjoy as is.
• Plate and Enjoy!

This was quite yummy, and honestly not what I originally was expecting. I thought it was going to taste like the Beef and Broccoli you order at any Chinese stop here in Maine. This Beef and Broccoli isn't smothered in sauce, and it still retains the flavor it naturally has - which is a plus to me at least.

Anyway, time for a movie! Night ya'll - see you again on Sunday!

Chinese Chicken Curry

Hey everyone!

So I've been loving Flower Net thus far, it is starting to remind me of an old school mystery - film noir style!

This dish wasn't much inspired by the book, as it was Ricky just saying, "hey how about some curry!" Well needless to say we end up with a Chinese Chicken Curry! It was really nice to have tonight to as most of Maine right now is struggling to breach double digits. I really was aiming for a spicier dish, and this wasn't spicy like most curries are - however it was so nice on this cold day!

Chinese Chicken Curry

• Chicken (1/4 Pound, Cooked, and Cubed)
• Potatoes (2, Diced)
• Carrot (Diced)
• Onion (Thinly Sliced)
• Bok Choy (2, Chopped)
• Garlic Clove (Minced)
• Ginger (1 Tablespoon, Minced)
• Curry Powder (2 Tablespoons)
• Coconut Flakes (3/4 Cup)
• Water (2 Cups)
• Milk (1 Cup)
• Salt (1/2 Teaspoon)
• Vegetable Oil (Enough To Fry)

Instructions

• In a large pan heat the Vegetable Oil and sauté the Potatoes, Carrot, Onion, Bok Choy, Garlic, and Ginger for 10 minutes.
• Add in the Curry Powder, and Water bringing everything to a boil.
• Rehydrate the Coconut Flakes by carefully steaming them in some parchment paper over the pan for 15 minutes.
• Mix the Coconut together with the Milk and Salt, and slowly pour into the pan. Bring to a boil, and turn off the heat.
• Preheat oven to 350 Degrees Fahrenheit. 
• In a large casserole dish, place the cooked Chicken in first, then pour all of the curry mixed vegetables into the casserole dish.
• Bake for 15 minutes, or until the top begins to crisp slightly.
• Plate and Enjoy!

So yummy, and a unique blend of vegetables for this dish - but hey it's only weird if it doesn't work!

I'm super tired already, and therefore could say more but I think you guys get the picture!

See ya'll on Friday!!

American-Chinese Sriracha Chicken Wings

Because sometimes inebriated cooking is my best invention. I won't go into too much talk here as I'm afraid of how it my turn out with the key-strokes, but let's just say these wings were perfect for a late night snack for the football game. After all this little family runs off of Football Sundays and Fantasy Football Memories. (No but really…)

I chose this blend of an American chicken wing and Chinese sauce because of how See has now taken a view into Los Angeles in Flower Net - so stay tuned and give these spicy wings a try!

American-Chinese Sriracha Chicken Wings

• Chicken Wings (As Many As You'd Like!!!)
• Sriracha Sauce (3 Tablespoons)
• Franks Hot Sauce (3 Tablespoons)
• Honey (1 Tablespoon)
• Butter (1 Tablespoon)
• Sweet Baby Rays Sauce (1 Tablespoon)
• Chinese Five Spice (1 Teaspoon)

Instructions

• Preheat oven to 350 Degrees Fahrenheit. 
• Place the Chicken Wings on a baking sheet, and bake for 12 minutes. 
• Mix together the remaining ingredients and after drizzle half on the Chicken Wings.
• Bake for another 12 minutes. 
• Use the remaining sauce for dipping.
• Plate and Enjoy!

Night night everyone!!! See ya'll on Tuesday!

Pork Steamed Buns and Fried Rice

This recipe was a one-two punch for me. If anything it was perfect for a meal and appetizer all at once. I loved how easy these were to make, and I also love how I got two recipes out of one.

I chose the Pork Steamed Buns because it's something that I personally love to have when it's cold out. It couldn't have worked out more perfectly because it was a cold day right from page one of Flower Net by Lisa See. 

Hopefully you all will love this, I know I can't ever say no to steamed buns…

Pork Steamed Buns

Dough

• Flour (2 Cups)
• Salt (1/2 Teaspoon)
• Sugar (3 Tablespoons)
• Active Dry Yeast (4 Teaspoons)
• Water (1/2 Cup, Warm)

Pork Stuffing

• Cabbage (1/2 Pound, Finely Chopped)
• Cooked Pork (1/4 Pound, Finely Chopped - We used leftover Rib Meat)
• Salt (1 Teaspoon)
• Sugar (1/4 Teaspoon)
• Scallions (4 Tablespoons, Finely Chopped)
• Soy Sauce (4 Teaspoons)
• Sesame Oil (1 Teaspoon)

Instructions

• In a large bowl mix together all of the dough ingredients. Add more water if necessary.
• Knead on a floured surface for 10 minutes, return to the bowl and cover with a damp cloth for one hour.
• Knead lightly again on a surface and let sit for 20 minutes.
• Roll the dough into a 1 1/2 inch diameter rope log. Cut 1 inch portions out of the log, and roll out into a thin circle. Let sit for 15 minutes.

• In the meantime mix together the ingredients from pork stuffing.

• After the dough has finished sitting, place a healthy sized dollop into the center of each round, and bring up the sides - pinching them together.

• Steam for 15 minutes in a steamer basket - preferably bamboo. (It's traditional!)

• Plate and Enjoy!

These are amazing, and honestly I wouldn't really change much of this recipe. I guess there's a great reason why traditional recipes are so great, and it's because less is more in terms of ingredients.

Pork Fried Rice

• Cooked Rice (2 Cups)
• Leftover Pork Filling from the Pork Steamed Buns (1 Cup)
• Onions (1/4 Cup, Finely Chopped)
• Carrot (1/4 Cup, Finely Chopped)
• Ginger (1/2 Teaspoon)
• Soy Sauce (2 Tablespoons)
• Sesame Oil (1 Tablespoon)
• Egg (1)

Instructions

• In a large skillet, heat the Sesame Oil. Throw in all of the remaining ingredients and cook for around 5-10 minutes. (Or at least until the Carrots are done.)
• Plate and Enjoy!

Not the most appealing picture, but this Pork Fried Rice was a huge hit, and not much is leftover (for once)! I can't wait to start more of this adventure of Chinese cooking to Flower Net. 

Hope to see you all on Sunday!

Book Intro: Flower Net, by Lisa See

I was given for Christmas a vintage Chinese cook book, and I mean the good Chinese cooking. Not what you get here in the United States. Needless to say it's something that I wanted to find a book for in order to cook from it, and of course a few other people did as well… So therefore I chose the following book: 

Flower Net

By

Lisa See

In the depths of a Beijing winter, during the waning days of Deng Xiaoping’s reign, the U.S. ambassador’s son is found dead–his body entombed in a frozen lake. Around the same time, aboard a ship adrift off the coast of Southern California, Assistant U.S. Attorney David Stark makes a startling discovery: the corpse of a Red Prince, a scion of China’s political elite.
The Chinese and American governments suspect that the deaths are connected and, in an unprecedented move, they join forces to see justice done. In Beijing, David teams up with the unorthodox police detective Liu Hulan. In an investigation that brings them to every corner of China and sparks an intense attraction between the two, David and Hulan discover a web linking human trafficking to the drug trade to governmental treachery–a web reaching from the Forbidden City to the heart of Los Angeles and, like the wide flower net used by Chinese fishermen, threatening to ensnare all within its reach.

I hope you will all follow along! I also can't wait to read another Lisa See book, as I do love her writing style. Stay tuned for a recipe following this post!!

Book Review of Daggerspell, by Katharine Kerr

Well what a disappointment… I guess the phrase "you can't judge a book by it's cover" is true. It was worth a shot though, and I'll admit I almost didn't make it through this book by Katharine Kerr. I wish I knew what other people saw in it, because I certainly didn't see the same thing. For a novel with almost a full 5 stars on Goodreads I expected something great. I don't know if anyone else has read this, if you have I'd love to hear your thoughts - just shout out in the comment section!

Daggerspell
by
Katharine Kerr

Daggerspell

By

Katharine Kerr

     Katharine Kerr is someone I remember almost reading when I was a younger child, but for some reason I never seemed to pick up any of her novels. I think at the time I was to young to truly understand some of what the books were about, and in this novel Kerr had a very interesting synopsis.      

Daggerspell is a unique phenomenon of a young lord named Nevyn trying to right the wrong caused 400 years past between two lovers as they reincarnate each lifetime. In addition to his quest to fix the order of life, the present day reincarnated lovers must battle a dark magic. In the beginning I was beginning to love this book, however for me Kerr did a poor job uniting the past with the present. It became exceptionally glaring for some of the   character interactions for me.     

Those characters were Nevyn, Jill, Cullyn, and Rhodry. It’s hard for me to explain some of the characters as they predominately demonstrated their past souls as well as their current souls. The most steadfast character of all was Nevyn who doesn’t change through the years because of his mastery of magic casting. Jill was endearing to me through most of the novel because of her steadfast character, of all the characters she was the one whose soul didn’t keep flip-flopping. Jill’s father Cullyn was a rarity in what I would’ve expected in a mercenary, and it made it easier to handle when Kerr finally clued us in to who he was in a past life. Rhodry annoyed me, plain and simple. For as much of a ‘good’ lord as he was supposed to be, almost all of his behavior until the end seemed brash and stupid. Then again, maybe I’m just biased.       

I’m starting to become depressed in these book choices I’ve been making, and maybe it’s because I’m trying too hard to branch out towards different books. I just found Kerr to  be confusing, and lacking direction when she wrote this novel. At one point the book seemed like it was going to redeem itself, but that’s when Kerr threw in a war after a quick skirmish and one mention of possible unrest. In my experience of reading fantasy novels I’ve never had an author just bring about war and not delve into the cause in depth beforehand.      

Lastly I would’ve loved more of a cohesive time jumping sequence than the one in which Kerr gave Daggerspell. It makes it confusing when one jumps from the present to earliest past, to present, to later past, and again. I wouldn’t have been so disappointed with that had I understood the importance of one time jump - which I didn’t. Daggerspell left me tired, bored, and repulsed in some chapters.       

I most likely will not be giving the rest of Katharine Kerr’s books in this series a chance. I don’t know if I’ll be reaching towards another of her books again, or at least for awhile. I’m one of the few that does not love Daggerspell and you never know until you try a book at least once. If you want to judge this novel by the average rating feel free, I did - and I was severely disappointed.  

 My Rating: 1.75 out of 5 Stars.

There's nothing worse then dreading picking up a book, and unfortunately that's the taste left in my mouth after reading Daggerspell. 

Luckily I'm reading something truly charming (at least to me) for the next month. Needless to say it was picked because my future Father-In-Law wants some homemade Chinese food. Not to mention homemade Chinese food is just simply amazing anyway. 

See you all tomorrow!