Sweaty Guinea Pig Goes Live

I have been talking about having my own garden since the beginning of
the year. I finally went to a local "home and garden" store and made
myself a garden starter kit, which is made of a seed starter, starter
mix, and seeds (of course). New Jersey weather is still too cold for
plants to survive outdoor; therefore, I will be growing my plants
indoor until May. I am tracking the progress of my plants by taking
pictures regularly (please visit my blog frequently for the latest
pictures) and measuring their height.

         

Click here to download:

iFS_Garden_Day_1_Talk_the_Talk.zip (10399 KB)

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Asparagus wrapped in bacon is one of my favorite ways to eat both
ingredients. I had my bacon asparagus with runny yolk for breakfast
one day last week, and it was absolutely genius! The asparagus tasted
nutty and the bacon had a nice smoky flavor. Runny yolk binded both
nutty and smoky flavor together while it also provided a nice creamy
texture to every bite. Bacon asparagus is my way to celebrate the
arrival of spring.

         

Click here to download:

Bacon_Asparagus_with_Egg_Dip.zip (8364 KB)

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To help us celebrate (we can and will celebrate anything in Barrel)
Passover this weekend, I brought in homemade chicken noodle matzo ball
soup with lamb meatballs, garnished with basil. The soup is made with
homemade chicken stock, which gives the soup a deeper flavor with a
little creamy texture.

     

Click here to download:

Barrel_Lunch_Chicken_Noodle_Ma.zip (5070 KB)

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I love serving Puttanesca because it has many great flavors - sour,
sweet, salt, and spicy. Best of all, this dish can be made in 40
minutes, including preparation.

     

Click here to download:

Barrel_Lunch_Spaghetti_Puttane.zip (5853 KB)

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I was inspired on a recent trip to a bar/restaurant, Great Jones (at
east village), when I tasted Peter's Jambalaya. Great Jones' Jambalaya
was spicy and tasty. I tried to replicate it by using hot Italian
sausage (authentic Jambalaya is made with Andouille sausage).
Jambalaya is a great simple dish that can be (or supposed to be) made
in 1 pan, which is great for any home cook who does not like washing
dishes (I am guilty of that)!

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I landed my first catering gig a week ago with Barrel. I currently
deliver lunch to Barrel 4 times a week, Monday through Thursday. My
mission is to provide gourmet and delicious meals made with natural
ingredients. Hot or cold...every meal is cooked with love and passion!

   

Click here to download:

Barrel_Lunch_Spring_Risotto_wi.zip (3463 KB)

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Time: 33:46
 
Goal: 30:00
 
I am in lane-4 (at the bottom right of the video at the start)
 

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Time: 41:00
 
Goal: 39:00
 
I am the second swimmer from the right.
 

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I was at a swim meet with my masters swim team at Harvard University
two weekends ago. There were ups and downs in this meet, but I was
happy with my improved performance and also very proud of all my
teammates for putting up fast relay times. I look forward to build
upon my improvement and do better in the next meet this Saturday in
New York City.

My time for 100-yard breaststroke was 1:30.

I am the second swimmer from the right in this video.

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Kogi barbecue truck has made its name famous by serving Korean
ingredients, kimchi, Korean barbecue beef or pork, etc, in taco
shells. The idea of serving very flavorful meat (no more boring deli
turkey or roast beef!) inside a wrap has inspired me to create bulgogi
cheesesteak sandwich. I marinate thinly sliced beef and grill it with
diced onions. I serve this sandwich with roasted red peppers,
caramelized onions, pickled cucumbers, and Vermont cheddar sauce on a
French baguette. Cheesesteak does not have to be fattening if you eat
"just enough" amount of meat with cheese sauce!
 
Have you been inspired by any street food lately?

     

Click here to download:

Bulgogi_Cheeststeak.zip (5400 KB)

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