Saturday, April 30, 2011

First Night Out!

Here's a little glimpse of our first date night in Houston as a Mr. & Mrs.

 {not too sure why I made that face}

Thursday, April 28, 2011

The Aforementioned Supper

Supper. I'm not sure why I have always used that term. Dinner. Supper. Din-din. Grub. Feast.

Anyhow. For din-din the other night we had a delicious spicy pork with asparagus and brown rice. Thank you Bon Appetit for the inspiration. I have always been a very picky eater when it comes to Asian food. I think the 4 years living in Japan got to me and  I will now not settle for anything but the best.

The best in Houston. Tay-Do. Hubby, thank you for already knowing the best Chinese-Vietnamese joint in town. You're the fried to my rice. The pork to my vermicelli. The egg to my roll.

Let's get this recipe rolling.

Here's what you need:

3 Tbsp. Soy Sauce
1 Tbsp. Sherry or Sake
2 tsp. corn starch
1 lb. ground pork
3 tsp. Asian sesame oil
12 ounces medium asparagus spears, cut and trimmed to 1/2 inch pieces
1 green jalapeno pepper, minced with seeds
1 Tbsp. minced and peeled ginger
2 Tbsp. Oyster Sauce
1 tsp. honey
2 green onions, thinly sliced

And a little something that I like to add to most dishes. 1 minced clove of...

And here is what you do... apologies in advance for lack of photos. This meal is quick. Stir fry crazy. To try and take pictures on my first meal to blog was a huge undertaking that I wasn't willing to take. One day. I'll dream big.

Whisk together 1 tablespoon of the soy, sherry, and cornstarch in a bowl. Toss the pork in with it and let it marinate for a bit. I had it marinate while I chopped up and measured things.

If you're savvy and have a gas stove and a wok on hand, then grab that out. If you have an electric stove as the Felder's do, then you'll have to settle with a nice, deep skillet.

Heat the wok/skillet to high heat. Once it's hot (you can sprinkle some water on it and if it is sizzling then it's good) THEN put enough oil in the pan to coat it (2-3 teaspoons). Lesson #1 from Mark. Heat the pan, then put the oil on it. Wise man right there.

Toss in the asparagus, jalapeno, garlic, and ginger. Stir that stuff around for about 3 minutes. By now your kitchen smells heavenly. After 3 minutes transfer that mixture to a plate.

Now. Add a bit more oil to the pan and then throw in the pork. Using a spoon, break up the pork into small pieces and stir it all around.

After about 4 minutes go by add the asparagus mixture to the pan again. Then, throw in the mixture of 2 tablespoons of soy sauce, oyster sauce, and the honey. Stir that around for about 2 minutes. Mark and I ended up adding a bit of water to moisten it up a bit.

When the mixture is looking good and complete put it on a nice platter, add the green onions for some extra garnish, and season it with salt and pepper. Put it on a plate with some yummy rice and you are golden.

Apologies on the not so great looking picture. We threw it on the plate because of how starving we were.

This dish ends up making enough for 2 and some leftovers.

So mom & dad. This means you should make it. Enough for the two of you and some leftovers. Dad loves leftovers. You don't need the Felder's to get a Felder meal anymore ;)

Wednesday, April 27, 2011

The First Batch

Good food. Fresh food.  We like good & fresh food. In fact, I would go so far as to say that that just may be the hardest thing for us to say no to.

Maybe that's why we liked Vermont so much. Everything was farm to table. One day we hope to have a little garden in our yard. Living in a city apartment with no balcony and strict rules on window hangings makes it not possible this first year of marriage. Alas, we settle for purchasing from the occasional farmers markets and yummy selections at the HEB.

With our obsession of good food, Mark & I love to whip stuff up in the kitchen.

For Mark, it's a science. Some time ago he went ahead and purchased this massive text book {on food and cooking} to get to the grit of what cooking is about.

For me, it's an art. I'm not too great at drawing or painting. Being in the kitchen is the little bit of artsy that comes out in this nature gal.

Anyhow, with all that being said, to take a peak into our world consists of much food. So, here is the first (of many) recipes for you to enjoy!

Raspberry Muffins with a Kick of Orange
{all thanks to Sarabeth's Bakery with some tweaks of my own}

Step 1. Gather up the ingredients.


mistake numero uno. i put baking soda. it's powder. unless you want to add some cream of tartar to your baking soda, stick with the baking powder. 
Step 2. Mix it on up.

Whisk the bread flour, baking powder, salt, and brown sugar together in a medium sized bowl.

Take a look in that bowl. See those clumps of brown sugar? Not good. This was my second batch of muffins for the day so I was getting pretty lazy. I find the muffins to be much better when you break up those clumps before you even put the brown sugar into the measuring cup. When I say I break up, I mean break those things up. If you don't have a mesh sieve to rub the sugar through, then get your fingers dirty. 

In a separate bowl, whisk the 2 large eggs, milk, corn oil (or regular old vegetable oil if you prefer), oj & zest. 

this is when I break out the infamous kitchen aid. 
{thanks papaw for the great wedding gift}

Step 3. Join 'em together.

Little by little pour the dry mixture into the wet mixture. I like to do this without the use of the kitchenaid in order to not overmix it. I just used a spoon as I gradually poured it on in. 

Step 4. Add some fresh berries. 

Ok. Frozen is fine. If you do frozen just bake it a bit longer. 

Thankfully, the husband (still getting used to that) wasn't home yet so the raspberries were still left on the counter...minus a few that I snacked on. 

You'll want to just gently fold these in. 

Step 5. Pour it on in.

Put a heaping spoonful into each muffin tin! Everyone always says to fill it up 2/3 of the way. Sometimes I like to get a little crazy and go higher. I like the lift. Just remember that it will rise up in the heat.

You may notice there's a little something extra on those muffins there. That's right. Who doesn't know the crumble is the best part? A muffin just isn't a muffin without some streusel on top.

Step 6. Load the streusel on it.

Side note: When I was in elementary and middle school, I worked at my grandma's Kolache Bakery each summer. Every morning I would have a kolache (or two). And every morning I would go in the back of the kitchen, where the goodness is made, and put a bit more love on my muffin (aka streusel). No turning back since then...the extra calories are so worth it.

In the full recipe below I have the streusel part written down for ya. There are so many varieties, so play around with it.

Step 7. Baking time.

Put those things in the oven at 400 degrees for 10 minutes, then lower the temp to 375 for 12 minutes or until they are a nice golden brown on top.

Once you take them out let them cool down a bit unless you are impatient as I am and have a desire to burn your tongue all for the sake of hot, raspberry, orange goodness in your mouth. My suggestion: grow in patience (as I need to do) and enjoy the same goodness 15 minutes after letting it cool.

The Recipe.

Streusel Ingredients:
1/2 cup unbleached, all-purpose flour
1 Tbsp. sugar (make this one heaping)
2 Tbsp. light brown sugar
1/4 tsp. ground cinnamon
3 Tbsp. unsalted butter, melted
1/4 tsp. vanilla extract

Muffin Ingredients:
1 large orange
2/3 cup corn/vegetable oil
1/2 cup milk
2 large eggs
2 1/4 cups bread flour
1 cup packed light brown sugar
1 Tbsp. baking powder
1/4 tsp. salt
1 cup fresh or frozen raspberries (I made a batch with blueberries too and it was delish!)

1. Preheat the oven to 400 degrees. Make sure there is a rack in the center of the oven.

2. Put all of the streusel ingredients in a bowl. Mix together with your fingers until all mixed and crumbled up. Set this aside.

3. Zest the orange (buy a microplane if you don't have one) and then juice it. The juice should make about 1/3 cup. Make sure the seeds are out of it. Place the zest, the oj, eggs, oil, and milk in a medium bowl. Whisk that thing up.

4. In a separate bowl, whisk together the bread flour, baking powder, brown sugar, and salt. Gradually pour this mixture into the liquid mixture while stirring. Gently fold in the raspberries.

5. Scoop the batter into the muffin cups (with cake liner or buttered). Give the muffins some love by sprinkling the streusel on top.

6. Bake muffins in the oven at 400 degrees for 10 minutes. Decrease the oven temperature to 375 and bake for 12 minutes or until the muffins are golden brown on top.

7. Take them out of the oven. Be patient. Let them cool. Remove the muffins from the pan. Still let them cool.

8. Enjoy. Bring them to work. Drop them by  your neighbors to say hello. Or have them all to yourself.

I should have a picture of the final product for you, but as soon as we were done making the muffins we made supper and didn't have a chance to get a picture of them right out of the oven. Don't you'll all be made up for tomorrow when we get you the recipe from that aforementioned supper.

Until then...

Tuesday, April 26, 2011

The Beginning.

Well friends, we are hitched. There are no words we can make up to explain how blessed we are to spend our lives here on earth together.

One thing we can was a great first kiss. In case you missed it.

We got back from the honeymoon just days ago and hit the floor running with real life. I have a feeling that Mark wanted to stay in good ol' cheese & farming country. 

{picture from Ploughgate Creamery}

While I dearly miss the farm to table food, I am glad to be back in my our apartment (maybe I feel that way because I do not have to be at work each day as Mark does). Regardless. I'm loving being a stay at home wife for the moment...while actively seeking a job!

As I have attempted before, I am attempting again. A blog. We'll see what happens with it. Mark and I are both excited about it. Get ready to take a little {peak} into our lives. 

Why "a peak" you ask? Well. Mark and I love mountains. We love climbing. We love adventure. I guess we just wanted to make a play on words. 

Our attempt: A blog on marriage, the Gospel, forgiveness, good food, & (of course) adventures.

Here goes...

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