Happy Autumn! For the Apple theme for “Eat Around the World“, I made a cake! The occasion was me and my sister’s birthday. Of course it is very like me to make my own cake even if my friends and family have insisted they’ll get me a cake for my birthday.
I got this recipe from Fearless Fresh. My first thought was there’s fruit and oats — is it breakfast? I made a few modifications to this recipe:
I’ve taken plenty of photos of apples in many forms from hard ciders to salads. They’re in the media gallery just waiting to be shared. Rather than put all the photos into one post, maybe it’s best to divide it up. For this post, I want to focus on some of the cultivars I’ve tried so far.
I mentioned that whenever apple season rolls around, I like to try all kinds of cultivar. It’s one of my many “quirky” traditions to celebrate the changing of seasons. It’s like how in January people give up alcohol for a month after a bacchanal holiday season. Or how some people’s go to Starbucks to buy a pumpkin spice latte to welcome autumn. My pumpkin spice latte is just eating different apples. I do enjoy the very occasional PSL at Dunkin’ however. Los Angeles not really have seasons so I make mines up. Do you have any “quirky” traditions?
Oh dear…this theme might be a little challenging for this *points to self* home cook. The ingredient for September is apples!
There are so many kinds of apples. In fact 7,500 cultivars of apples. I recalled in my last job, I was naming these types of apples to a coworker (jazz, mountain rose, opal, macoun, winesap, jonathan, jonagold, etc.), he thought it was making it up. When it’s apple season, I try to buy and try as many cultivars as I can (as my grocery budget allows). Apples come in all types of colors (inside and outside), tastes, and texture.
As I write this post on the last day of August, the weather finally cooled down. In the beginning of the month, I thought about all the thing I would make with tomatoes like a savory tart, curry, and pasta sauce. But it was way, way, way too hot to make any of those all month long. But it gave me a chance to play with cold dishes. I’ve noticed I’ve been eating less ice cream too. For years every time the weather was so hot, I would end my day with ice cream. I love ice cream, but with a job where I spend most of my day in a desk, I would enjoy this indulgence once in a while. With all these cold dishes I’ve been making, I can reach for something much healthier.
As I mentioned for this month’s “Eat around the World” challenge it will be mostly home cook meals from me. A lot of the recipes are simple and friendly for the busy person. Basically it takes less than 30 minutes to make a meal. Here’s what I’ve made incorporating tomatoes so far:
The ingredient of August will be tomatoes!!! I apologize for the late post. My writing has been slow lately. My husband is out of town for two weeks. When he left for training, my daughter was sick for a good part of the week and now I’m fighting the sniffles. I am so thankful I have my parents living near by where they could watch her while I went to work though the commute was twice as long. I’m surprised I was able to even squeeze in some writing this past week.
Anyway, I chose tomatoes for August because I want some excuse to make some good gazpacho. The gazpacho I’ve attempted to make in the past has tasted somewhat off…maybe there was too much bread or maybe it was too acidic. Maybe I have not found the right gazpacho recipe. I’m still willing to look around because people rave so much about gazpacho. Plus it’s appropriate for the summer time because it’s too darn hot for ramen, pho, and chicken noodle soup.
I thought this would be a fun recap of all the ice cream I tried this past month for July. Since August is a hotter month, you’ll still find me eating some more ice cream…maybe I’ll find some time to make more ice cream and popsicles. Don’t forget — I’m also going to be experimenting with tomatoes and looking for dishes that incorporate tomatoes. That will be fun!
I’m pretty much writing this post almost half asleep. This week has been chaotic and incredibly energy-sucking. I’m surprised I am even able to squeeze some time to blog. I’ll share more for this upcoming weekend coffee share.
It’s great day to have a coconut sundae! Yup, I am still writing about ice cream for my July “Eat Around the World” challenge. Don’t be intimidated by how indulgent it looks. It’s less of a sugar bomb compared to the ice cream sandwich I had the other day.
I can’t wait to share the other ice creams I’ve had this past month! I even made a couple of ice cream popsicles.
I was planning on using my ice cream maker for this challenge, but I don’t think I have room for the bowl. My brother-in-law has been living with us for the past year and he loves to store far more food than he needs. He says it’s also for me and my husband, but we normally don’t eat that much meat throughout the week. Our fridge and our pantry is packed to the brim. I recalled when he first moved in, he asked if we could have a deep freezer and I go “for what? Where’s the room?” And then he asked if we could get a bigger fridge. I told him we’ll buy a fridge after we remodel the kitchen.
Our fridge is a standard size fridge. We’ve had a roommate before and she’s never had a problem with our fridge size. I don’t understand why he has a problem with our fridge size.
When I say “after the remodel” I don’t mean “it will never happen.” Kitchen remodels are expensive. If we don’t like what we’ve envisioned, then it’s an expensive mistake. A kitchen remodel will happen, it just won’t be tomorrow, this month, or even this year.
Anyways rant over. I came across kulfi, a traditional South Asian frozen dessert. The base is evaporated milk garnish with cardamom, pistachio, and saffron. Unlike regular ice cream, you don’t need an ice creamer maker. I can even use popsicle molds. One time I was making ice cream on a really hot day — the ice cream maker couldn’t make the ice cream properly because the bowl was condensing as soon as I took it out of the freezer.
Another reason why I wanted to learn how to make kulfi was that it was eggless recipe. Honestly, I prefer to avoid ice cream recipes that calls for eggs because I tend to accidently scramble them. Also, I get to make use of the leftover milk. My BIL for some reason like to buy a gallon of milk but he never drinks it. He says the milk is for us, but the thing is we don’t drink cow’s milk because of its short shelf life. That’s why we buy alternative milks. When the milk was about to go bad, I would make Japanese milk bread. I even kept a jar of tang zhong in the freezer because we had so much. Anyways, it’s good to know there’s another recipe where I can use leftover milk. I was starting to get burnt out on bread.
I bought a small tub kulfi at the Indian grocery store. I usually like to buy the final product to know what I should be looking for when making the dish. Though the technique does not require whipping, it is still creamy like ice cream. It’s not like a block of ice. I also observed it does not melt as fast ice cream either. Plus I love finding pistachio chunks!
Have you tried kulfi? Comment below!
“Eat around the World“ is a monthly writing/photography challenge where I invite people to share a dish around a theme, ingredient, or technique. July’s theme is ice cream. All themes are open to interpretation. Cooking skills are not required to participate. Deadline is July 31st.
If you live in the United States — Happy 4th of July weekend! Here’s to a nice three-day weekend. I came into Friday saying “finally!” This past weekend was a little tough because it was my husband’s drill weekend leaving me to watch Lana all weekend. At eight months old she is getting incredibly mobile and I’m exhausted. This month, my husband has his annual three-week trainings so I told him on the weekends that he’s here, I’m going to use that time to go to in-person gym. During the week, I do the digital in-person classes from home but I like to use my weekends to go to in-person exercise classes as a treat. Also I miss seeing my gym friends. But also, I like to use up my class packages. I would hate for them to go to waste.
The Fourth of July weekend will be pretty simple. Instead of going out to watch fireworks this year, we’ll be watching it from our backyard. Fireworks happen so late in the day anyways it would be easiest to just watch them from home. Lana tends to get fussy when we are out too long and we have to deal with her crying the whole way home. At least from home, she’s comfortable. Also watching them from home is never a bad idea. We can see fireworks from everywhere in our yard. The thing I’ve learn about handling a baby is choose whatever makes you and your baby’s life easier. I tell myself Lana being little is only temporary. Don’t overcomplicate plans to appease everyone.
I am currently reading So You Want to Talk About Race by Ijeoma Oluo. I borrowed it from the library, but I enjoy reading the book so much that I decided to buy it. There were so many moments where I stopped and paused to think about how I relate to her many passages. I’m not even halfway through, but it made me think about how I got to where I am. Even though people may credit my character for being a determined person, I have to admit there is a whole system that has helped me get to where I am today because I had certain privileges. I entertained the idea of a virtual book club to talk about this book but I don’t think I have the bandwidth to do so.
This month for “Eat Around the World” I’m doing ice cream. Other sweet cold treats are welcomed too! This one is going to be so much fun!
I had a lot of fun sharing some celebration themed treats in June. I shared my treats celebrating my wedding, the middle of the week (hump day), and when my husband’s first Father’s Day. I even made a cake with layers. I saved some cake scraps from the matcha cake and made some cake truffles. It’s very simple: break the cake scraps into crumbs, mix it with a little bit of leftover frosting, roll it in a ball, and freeze. After it’s set, melt some chocolate and roll the truffles in chocolate. It’s incredibly rich. I should have added toppings like almond or coconut shreds or white chocolate chips for better presentation. Also, I should learn how to temper chocolate for a shinier, smoother finish.
Anyways for the theme Ice Cream — my favorite dessert! I eat it frequently because it’s so darn hot where I live in the summertime I’ve had some ice cream kicks on my blog sharing some of the interesting ice cream flavors we have all around Los Angeles. Here are a few I’ve had:
I look forward to also using my ice cream maker. This month should not be too hot to make ice cream.
What kind of ice cream flavors or textures can we find in your part of the world? Participating in “Eat around the the World” is easy! You can either comment here to submit your entry or pingback to this post. Cooking skills are not required to participate! You can also use the tag, “Eat Around the World.” Deadline to participate is July 31st.
The August theme is already set for Tomatoes. I look forward to playing with that theme in seeking out tomato themed dishes and making some myself. I would love expand my use of tomatoes beyond putting on a salad or a sandwich. September is still TBD so I decided to make a poll (viewable on browser not on the WordPress reader app for some reason).
“Eat around the World“ is a monthly writing/photography challenge where I invite people to share a dish around a theme, ingredient, or technique. July’s theme is ice cream. All themes are open to interpretation. Cooking skills are not required to participate.