It's frustrating in times like this because she is such a pretty horse and when she's good she looks fantastic. She is, however, sensitive, and many things can set her off. Lately she has been spooking on average 2-3 times in a 45-min lesson, and I guess it's only natural that she'd be on high alert during a competition when tensions are high. I suppose I have to look at the bright side. She used to fidget nonstop and unable to halt, but we did two square halts this time. So there is progress...
Feb 2 (Mon)
I picked up my health screening report today and all the numbers are good. I guess this means I'm doing something right with my food, despite pigging out regularly =oP I think the key is to go light once in a while, so today I'm going light with
Toasted Quinoa Pear Salad
Feb 3 (Tue)
Honey Lime Tequila Shrimp Taco
Spicy Black Bean Soup
Feb 4 (Wed)
I used to make this dish quite often when we lived in Tokyo. The recipe was from a cookbook I borrowed from the library, but I forgot who the author was. If you're not used to the taste of umeboshi (Japanese sour plum) you may find this too sour, but both J and I like it a lot. It's pungent and punchy. I was too lazy to dig out my clay pot, but if I start making this more often I'll definitely make it in the clay pot, because it looks so much more impressive that way.
Baked Onion Chicken Thighs w Umeboshi & Shiso
6 tbsp extra virgin Olive Oil, divided, plus additional for the baking dish
1 large onion, minced
fresh coarsely ground black pepper
10 umeboshi, pitted
20 shiso leaves, chopped, 1 tbsp reserved
splash of sake
1 lb boneless, skinless chicken thigh
- Preheat oven to 400F/200C
- Saute onion in 3 tbsp olive oil in heavy skillet over high heat. Salt and pepper liberally, until soft, about 5 min
- Place onion, umeboshi, shiso and 1 tbsp olive oil in blender and blend (add as much sake as needed for blender to work). Reserve 3 tbsp of this mixture.
- In small skillet, heat up the remaining 2 tbsp of olive oil over maximum heat and fry the chicken until brown spots begin to appear
- Transfer the chicken and the blended onion mixture to a large bowl and mix
- Spray some olive oil into a baking dish (or clay pot) transfer chicken into it, and bake until golden, about 30 min
- Remove chicken, mix the reserved sauce through it, and return to the oven for another couple of minutes before serving
- Serve on a warm plate or in clay pot, topped off with the chopped shiso.
Here's another dish that I make ALL the time. It's super easy but tastes really good. It goes well with both Japanese or Chinese food. I use the skinny green beans if I can find them.
Green Bean Sesame Salad
250g Green beans
1 tsp salt
1 tsp soy sauce
3 tbsp white sesame
1 tbsp sugar
1 tbsp soy sauce- Wash beans and rub salt onto beans
- Boil water and cook beans for 2-3 minutes. Immediately plunge into ice water
- Cut beans into half or 1/3, depending on length. Sprinkle 1 tsp soy sauce all over
- Toast sesame seeds and coarsely grind using mortar and pestle
- Drain beans and add to a large bowl
- Add sesame and reaming soy sauce, mix thoroughly
Feb 5 (Thur)
Korean Styled Spicy Marinated Pork Belly
Smooth Cauliflower Soup
This is a short week, since we are flying off to Jaipur for a wedding tomorrow. I'll see if there's any interesting food to report on, but until then, happy cooking!