Oct. 7, 2011 5:17 am
Updated: Oct. 7, 2011 4:23 pm
To all of those who do not know me this blog may prove rather blah, but to all of those who do know me welcome to my tales of China. I am so excited to have found a way to blog with all of you. You can't begin to imagine how many blog sites I have attempted
to connect to…
Cartoon It was named, but I could not read it. This was my favorite piece at SH Art Museum
Can't y'all see me wearing this outfit. I would totally rock it all over Auburn. SH History Museum
The Claw!!! Tell me y'all agree that this building reminds you of the claws in the vending machines
Park I need more scenic shots that are under 4MB... I will work on that y'all
I am a fresh out of college girl looking at her future with bright eyes. Although, it is slow in its approach. Ever the optimist I refuse to give up. I plan to travel for a living and enjoy my life. Aside from that I am an absolute history geek with a wild imagination and a creative drive which has influenced my many culinary creations.
My favorite things to cook
I love to cook anything in a manner it was never meant to be. Streusel for pot pies, pepper in cookies, and a peach based barbecue sauce are just a couple of examples.
My favorite family cooking traditions
Strangely for the teetotaler I am. My favorite family tradition is making Boerenjognens (I likely misspelled this,) a type of raisin brandy on my birthday every year. This way it is ready for gift giving at Christmas.
My cooking triumphs
I am new to Shanghai, China and don't speak the language. Given these two things it may come without saying that trips to the grocery store can be a bit complicated. The other day I got really excited when I found the purple potatoes and decided that I would buy them and serve them at the dinner I was making for my roommates. Well, they weren't purple potatoes. The plant I had grabbed was taro root, but I continued on with my original plan and cooked them up the same way we make skillet potatoes back home in Applegate and miracle of all miracles they turned out amazing. They were cooked just right and the savory flavor of the Italian seasoning, parsley and garlic played really well with the subtle sweetness of the root. I was so happy.
My cooking tragedies
Today my cookies were an epic fail. I am working on a french style macaroon that is reminiscent of a carrot cake. Only a couple weeks left to perfect it.