This video is super cute. Hello to ever made this!
Wednesday, November 2, 2011
Saturday, October 29, 2011
7 Things You Didn't Know About Pumpkins
I found this on Countryliving.com. It is super appropriate being that Halloween is on Monday. I decided to share with you all.
7. Pumpkin pie wasn't always sweet. Colonist used to fill the middle of a whole pumpkin with milk, spices, and honey and bake in ashes.
6. They used to be used as medicine in the 18th century.
5. Jack-o-lanterns weren't always pumpkins. Turnips, potatoes, and beets were the originals.
4. They come in more than 50 varieties. Some are more than 100 pounds.
3. The largest Jack-o-lantern weighed more than a horse.
2. Pumpkins are grown all over the world including Alaska.
1. They are made of 90% water. The world's largest pumpkin weighs more than 2,000 pounds.
Source: Country Living
Friday, October 28, 2011
Charleston: Food Truck Rodeo
On October 1st I stopped by the food truck rodeo in historical downtown Charleston where there was lots of people enjoying food from 10 vendors.
The Food Truck Rodeo featured the Geechee Island Food Truck (faccebook.com/geecheeisland)
Diggity Doughnuts (@diggitydoughnut)
Roti Rolls (@rotirolls)
Pot Kettle Black (pkbfoodtruck.com)
Taco Boy (@tacoboydowntown)
Strada Cucina (@stradacucina),Tokyo Crepes(facebook.com/tokyocrepes), Hello My Name is BBQ (@hellobbq), and
Happy Camper Snoballs (facebook.com/happycampersnoballs) were also present, but I didn't get a chance to take pics of them. Sorry!
The Rodeo also featured 6 live bands to entertain while you sampled from the trucks.
It was a great event to enjoy on a beautiful fall day.
Check out the Charleston Food Truck Rodeo Facebook
Conducted by Yanet
Flava Tunes
It's Friday and we like to PARTY!!
What do you think about Bey's new video? I love it! There's a lot of NYC locals in the video. I love that!
Thursday, October 27, 2011
Asian Flava: Chicken and Century Egg Congee
Chicken and Century Egg Congee
Congee (kanji, ganji, ghanji, juk, chao, jok, kayu, orjaou, or zhou) is a type of rice porridge eaten in many Asian countries. It is often eaten as a breakfast food or a late supper, but can also be used as a substitute for rice. Because congee is popular in so many cultures, over time, multiple variations of this dish have formed. The type of congee I made is one that is eaten in many parts of China and East Asia.
Ingredients:
1 lb of Chicken Breast
1 cup of Glutinous rice
3 Century Eggs*
10 Cloves of garlic
3 sprigs of green onion and salt/pepper to taste
1. Soak the rice in cold water for at least one hour.
2. Peel the garlic.
3. To make the broth, place the chicken breast, garlic cloves, and 9 cups of cold water to a large pot.
4. Boil the contents of the broth on medium high for 1 hour.
5. Remove the pot from the stove. Remove the chicken and garlic pieces. Use a colander or sieve to remove the floating particles and drain the broth into a slightly smaller pot.
6. Put the pot back on the stove and turn the fire to medium high. Drain the rice and add it to the broth. Cook the rice for 40 minutes. Make sure to stir the rice once in a while to prevent it from getting burned.
7. While the rice is cooking, use your fingers to shred the chicken. Stop when you reach 1 cup of shredded chicken. Reserve the rest of the chicken for another recipe (for example, chicken salad).
8. Chop the century eggs into small pieces.
9. Chop the green onions into small pieces.
10. When the 40 minutes for cooking the rice are up, stir in 2/3 of your chopped century eggs, 2/3 cup of the shredded chicken, and around 1 teaspoon of salt. Cook for another 15 minutes.
11. Remove the pot from the fire.
12. Garnish and serve with green onion, the remaining century eggs, and the remaining 1/3 cup of shredded chicken.
*Century egg, or pi dan (in Mandarin Chinese) is an egg that has been preserved in a mixture of clay, ash, salt, lime, and rice hulls for several weeks (or months). Through this method of preservation, the egg white turns into a translucent, green-black, jelly-like substance and the egg yolk takes on a creamy texture.
By Gillian
Flava Tunes
I found this funny video on youtube. It goes great with today's recipe. Parental advisory recommended.
What do you think about this video?
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