今天來了餐桌, 椅子和大鏡子
總算是把我們的傢具大約買完等完
之前等床等了超久 把我們的耐心都磨掉了
不過基本上 蠻滿意這些傢具的
越來越有家的感覺啦

從Jensen-Lewis來的餐桌和椅子
椅墊的cushion是可以拔下來洗的 桌子可以拉長變成橢圓形
就等我買了桌布 就可以正式上菜啦
目前先拿來當作電腦桌 黑黑

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Because of the “gas fiasco”, we postponed my birthday dinner by 2 weeks. Mike has been doing some research on the Michelin Guide and made a secret reservation. I got so curious and finally, it is the day!

Cru is a new American cuisine on Fifth Avenue near Washington Square. According to Andrea Strong, it looks like a really good restaurant. Mmm..

First, they gave us some amuse bouches.

It was the deep fried risotto ball with strong olive flavor in it. I liked it. It was kinda like a croquette. The other thing was a sour cream tart (I guess). Mike liked it.
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很想要來挑戰一下泡芙
之前在網路上抓到一個說是廣田洋果子小泡芙的食譜
一作 大失敗
麵糊太溼 泡芙都變成一灘一灘的空心小餅

在飯婦人與飯人的飯局裡看到另一個做法
還很詳細的有附上過程照片
嘿 就成功啦~
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之前我生日時Mike媽媽做了蛋糕來給我慶生
過一個禮拜剛好是他的生日
我也做了個生日蛋糕給他慶生

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According to Answers.com, poulard (or poularde) is “A young hen that has been spayed for fattening.”

簡單說, poulard 是被閹割的年輕小母雞, 勉強可以說是capon的相反詞吧.

恩, 只能說, 人為了吃可是費盡心思的想出新法子啊…

When I was little, I always wanted to order both chawan mushi (茶碗蒸し) and dobin mushi in the Japanese restaurants. Both my sisters love them too, so we always ended up getting 3 of each. These two dishes are very accessible in Taiwan, basically you can order these two in almost any random Japanese restaurant, even the one in the night market.

When I came to the States, I stayed in a seafood desert of Pittsburgh for two years. I was super craving for sushi and Japanese food in general. Moving to New York was great. You can find lots of sushi places in NY. However, finding these two dishes was kinda difficult. The first time I saw chawan mushi in the menu was in Ushiwakamaru. Even though they charged USD 9 for it, I still had to place the order. I love how silky it is. Then I started getting lucky and seeing chawan mushi in more Japanese restaurants.
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繼上次收到妹妹日本來的pocky抹茶大包裹
今天收到了來自台灣大大的箱子 充滿著我愛吃的中點

箱子寫日文是因為我媽Chloe寄到日本, 我妹再寄給我, 兩位都很辛苦的扛著箱子去郵局, 真是太感激了啦!!!

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I should be doing these more frequently, but I’m not, here’s a recap of recent highlights to come out of the kitchen of Mrs. Yufei Hsu.

When we go for sushi, the choice of restaurant often hinges on weather or not they serve chawanmushi, and if they do, is it worth eating. However, the craving for the savory egg custard can also be satisfied at home. The best part about that it is made with just the ingredients that are desired, in this case, peas and ginko beans. On the side is steamed broccoli. The things that look like quesadillas are actually dumplings, sort of. It’s the same filling and the same skin, bun instead of being wrapped it’s a sandwich, which was then pan fried.

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星期六是我生日
原本Mike已經神祕兮兮的訂好晚餐
就告訴我要稍微打扮幾點要跟他約會
結果… 哎 人生就是會出現不同的轉折
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最近拿到了travel permit
確定可以回台灣了 呵呵
心裡開始出現想吃的東西
名單一定還會繼續增加…

1. 鳳梨 – 不是我在說, 台灣鳳梨世界第一, 美國鳳梨在台灣鳳梨前是抬不起頭的
2. 蓮霧 – 完全不需要什麼黑鑽石黑金剛之類的, 很久沒看到真的蓮霧了
3. 統一布丁 – 原想拐Chloe帶來的, 呵呵
4. 竹筍 – 哎, bamboo shoot罐頭滾一邊去
5. 皎白筍 – 為什麼從來沒在chinatown看過, 為什麼為什麼為什麼!!!!!
6. 九層塔炒海瓜子及台式海鮮來一桌
7. 黑白切 – 正宗台灣味啊
8. 琵琶 – 也是個美國找不到的水果
9. 台南小吃們 – 尤其是鱔魚炒意麵
10. “co-moi-u” – 從來不知道他的中文名字是啥, 不過這個苦苦的菜葉和小魚乾蕃薯煮成羹加上黃麵還真是好吃
11. 苦瓜封 – 不知為什麼, 在美國都只找的到綠苦瓜, 難得在台灣餐廳裡找到苦瓜封, 一端來卻是苦瓜排骨… >”<
12. 糕扎 – 好久好久好久沒吃了, 小時候很燙嘴的回憶