This is post number 10,000 on cvxn.tumblr.com!
Click this link to see some of my fave posts from the last 3 years. (And click this one if you like boobs!) What were your faves?
Check out the tag to see some oldies but goodies. Been tagging the backblog of pics, too.
![Tom Yum Hez [a CVXN10K fave*]
[*Hey, everybody! I got a great suggestion to post some of my fave old content from the past as this blog nears its 10,000th post. So, in no particular order… this originally appeared on May 13th, 2008 on my foodblog, which I can no longer remember how to access! (HELP ME TOPHERCHRIS!)]
My first solo soup, and I decided to be brave and improvise something using the ingredients and Thai spices I had on hand, and miraculously, it worked!
I began by heating some chicken stock I’d been given and mixed in a spoonful of Better than Boullion (because it roullions) to give it even more flavour. Then I added water and half a can of coconut milk, as well as a drizzle of truffle oil for some earthiness. Next, 3 or 4 tablespoons of powdered coconut (more if you have it), a good handful of dried lemongrass (leaving it long rather than cutting it was both an aesthetic and convenient choice - since I don’t eat them, they go back in the pot when I get to the bottom of each bowl), a handful of dried kaffir lime leaves, a few pinches of saffron, a pinch of ground galanga and a handful of slices of dried galanga root, about a tablespoon of sugar, a sprinkle of seasoning salt and fleur de sel, but not more than a sprinkle of each.
Because there was no lemon or lime or cilantro in the fridge, I settled for an envelope of lemon dill flavoring meant for a vegetable dip, which wasn’t as horrifying as I thought it might be. Dill is a serendipitous compromise, because I don’t really like cilantro, I didn’t miss it in the final product, and it went beautifully with the peanut flavours I added right at the end.
When it was time to be bold and add some heat, I spontaneously threw in a whole tablespoon of garlic chili paste, which is significantly hotter than I have ever made anything before, but it ended up being the right choice and balanced the sour flavours perfectly. I let the mixture come to a nice boil stirred in a bit more coconut milk before turning the whole thing down, putting the lid on and letting it quietly simmer overnight (this would be an ideal recipe for a crock pot).
This morning, I turned the heat back up to a low boil, put in the last of the can of coconut milk (a second can would rule) and then stirred in the finishing touch - about two tablespoons of old fashioned peanut butter (regular creamy-style would do, but be much sweeter, obvs).
The end result? Spicy, full of terrific Thai flavour, and amazingly delicious! A resounding - and IMPROVISED - Hezful success!!](http://24.media.tumblr.com/tumblr_lc7mcnzis21qz7au2o1_500.jpg)
[*Hey, everybody! I got a great suggestion to post some of my fave old content from the past as this blog nears its 10,000th post. So, in no particular order… this originally appeared on May 13th, 2008 on my foodblog, which I can no longer remember how to access! (HELP ME TOPHERCHRIS!)]
My first solo soup, and I decided to be brave and improvise something using the ingredients and Thai spices I had on hand, and miraculously, it worked!
I began by heating some chicken stock I’d been given and mixed in a spoonful of Better than Boullion (because it roullions) to give it even more flavour. Then I added water and half a can of coconut milk, as well as a drizzle of truffle oil for some earthiness. Next, 3 or 4 tablespoons of powdered coconut (more if you have it), a good handful of dried lemongrass (leaving it long rather than cutting it was both an aesthetic and convenient choice - since I don’t eat them, they go back in the pot when I get to the bottom of each bowl), a handful of dried kaffir lime leaves, a few pinches of saffron, a pinch of ground galanga and a handful of slices of dried galanga root, about a tablespoon of sugar, a sprinkle of seasoning salt and fleur de sel, but not more than a sprinkle of each.
Because there was no lemon or lime or cilantro in the fridge, I settled for an envelope of lemon dill flavoring meant for a vegetable dip, which wasn’t as horrifying as I thought it might be. Dill is a serendipitous compromise, because I don’t really like cilantro, I didn’t miss it in the final product, and it went beautifully with the peanut flavours I added right at the end.
When it was time to be bold and add some heat, I spontaneously threw in a whole tablespoon of garlic chili paste, which is significantly hotter than I have ever made anything before, but it ended up being the right choice and balanced the sour flavours perfectly. I let the mixture come to a nice boil stirred in a bit more coconut milk before turning the whole thing down, putting the lid on and letting it quietly simmer overnight (this would be an ideal recipe for a crock pot).
This morning, I turned the heat back up to a low boil, put in the last of the can of coconut milk (a second can would rule) and then stirred in the finishing touch - about two tablespoons of old fashioned peanut butter (regular creamy-style would do, but be much sweeter, obvs).
The end result? Spicy, full of terrific Thai flavour, and amazingly delicious! A resounding - and IMPROVISED - Hezful success!!
Dinner’s a special treat tonight, so I’m pulling out all the stops…
This green velvet dress with criss-cross ribbons & bows (and a crinny underneath for a bit of volume) belonged to my mother… she actually got engaged to my father while wearing it. (But no presh, Kruc!) Gingham shoes are cheapies from Winners, the satin bag and earrings are also cheapies, the studded belt belonged to an ex-roomie and works with the motorcycle jacket I’ll have on over top, the lightly beaded silk scarf is actually a headcovering from the UAE, and the emerald bracelet belonged to one of my grannies. The hair’s getting a bit of curl in a french twist right now, but will come down later.
AntiKris, Bakes, Balk, Blakeley, BVan, Carney, Caroline, Chris Faile, FEK, Grambo, Kruc, Lindsay Robertson, Maura Johnston (alas, we weren’t introduced), Michael Orell, Moff, 99, Peter Feld, pot cookie, Rex, Ryan Brown, Sheila, Spiers… that’s just a taste of who was at my party last night. It was pretty overwhelming, but in the best way possible.
My desperate crush on Alex Balk continues unabated. Good LORD, the man is smoldering. Mainlined the shit out of that.
Also, I’m sorry if I undid your bras, ladies. Sadly, that’s my party jam.
Ian Spiegelman is just as adorable as you think. Maybe more.
Rockin it deb-styles for my party tonite.
Fairy fronds. (Photo by me)
Oh dear. Click through to enlarge… if you dare. (Moon Spoon Saloon, via StyleBubble)
Just a handful of hardcores (Raincoaster, MercuryPDX, me and PimpMyCouch, who had to duck out before the above pic was snapped) and no bourbon balls, but the West Coast Gawker meetup did feature an ice cream cake printed with my infamous mosaic, “Nick Allison: A Photoconstructive Criticism,” graciously supplied by Raincoaster’s friend Raj Taneja.
(Photos: Urban Mixer)
Fast-forward to 5:14 for the line I imagine Alex Balk saying today. (But watch the whole thing, because this is the best video ever made in the history of Winnebagos the world.)
Deeply in love with this reupholstered ’70s Danish modern-looking chair covered in the most gorgeous black and white Marimekko print (via day-lab DIY).