Fall in Boston

is like butter on warm bread. There's just nothing quite that wonderful.

Last night, I went to dinner with a friend who I have not seen in 9 years although we have kept in touch via different instant messaging programs and phone calls. This comes to shows that it really does take real effort to stay in touch and connected. We could have done a better job throughout the years but I am glad that our "efforts" made it seem as though it was just yesterday that we were sitting in accountant class, together. I'm also very glad to share that she's more beautiful than I remember.



I look a little funny here but my friend is the one sitting right across from me. The girl behind her is her twin sister. The other girl next to me is their friend from college.



Sorellina was every bit delicious as everyone says it is. I started with the appetizer portion of the braised rabbit fettuccine and I just love that light texture of freshly made pasta. The duck was cooked just right and the panna cotta was perfectly creamy and rich. And it just so happens that we were dining with the prime minister of Turkey! The decor was also delectable... I can't wait to go back. Any takers?

Also, I am now growing a small basil plant that is still well and alive since I have been officially unable to revive my love bonsai (testing your pop culture knowledge).



My brother's garden has been producing some seriously large zucchinis that I have been eating for the past month and half.




And for a random picnic one weekend - I was treated to some seriously delicious pates, mousse, and coppa from The Butcher Shop. I would also like to get more stuff from this place. Their french baguette was also just right - I couldn't stop eating!

The Coppa



I believe this is the Game Bird en Croûte (a very buttery crust). I like game. A lot.



Duck Liver Mousse... and I also love liver.




Oh, and just so you know - there are bird's eye chili growing in Harvard Sq. See for yourself,



With that said, I returned to Sweet to get frosting shots b/c it's just NOT enough that I already consume an unconscionable amount of carbs and organs - I also need the butter and sugar to really clog up those arteries.



I then spent an afternoon chasing this 2 year old girl around town but with the diet above, it was just not a good combination. I just want to put that out there.




My grooveshark tells me I'm obsessed with Uncle Kracker Smile and Zac Brown n Band Whatever It Is. Take a listen for yourself. :)

Vietnamese Peanut Hoisin Dipping Sauce (Nước Chấm Tương đậu Phộng)

Anna's Peanut Sauce?!

I don't mean to sound so vain but I don't know what else to call it since it is not a traditional recipe for Vietnamese spring rolls peanut dipping sauce. I told my office that I will be bringing in more fixings (I don't know why I'm so country lately) for spring rolls making as well as the sauce.

This is super simple to make... 2 cups of water, 1/2 cup of hoisin sauce, 1/2 cup of chunky peanut butter, 1 diced ripe tomato, and 1 sliced shallot. Please adjust this recipe to your liking - some prefer this sauce for hoisin-y and others prefer it more peanut buttery so don't be afraid to have fun with it.

I only eat chunky peanut butter - anything else is just wrong... wrong.



In a sauce pot, turn the stove to medium heat and add 2 cups of water. When almost rolling boiling, add the diced tomatoes and shallots.



Then add in 1/2 cup of hoisin sauce. Hoisin sauce is really not that salty or powerful so don't be afraid that starting with a 1/2 cup of hoisin is too much and would require the adding of water to dilute the taste. You might find yourself adding more depending on your boldness preference. This is what the color should look like...



[then add the peanut butter and stir until well combined]

This is what the texture and color should look like if you follow this recipe as written. It is nice and thick but not too dense. Ta da!

First Meal and Fajitas Fixings

I have been overwhelmed with being an adult that I, who LOVES to cook, was hesitant to make dinner when a friend asked. However, I took it as an opportunity to break in the new kitchen and deflower the oven. And more importantly, sit at the new red dining table. Oh la la. But when the moment came to set the table - I had a (long) flash of fear... am I setting it right? is this where the spoon should go? wait! did I even get the right spoon?! where are all my serving pieces?! darn it... where are the "new" white wine glasses? i'm doomed.

I also have 5 different sets of flatware. Yup, that was not a typo. And there's one set that's been circulating in the family that contains everything you need for a more formal setting along with serving pieces. Of course, I only entertain my guests with the best and took those dusty things from their ziplock home to set. There is something seriously wrong with me when it comes to meal time (I sound like a puppy, I know).


Anyway, I kept it casual and light.



I want it to make something healthy for the fillings so I used green beans, peppers, baby bella mushrooms, apples, peaches, shallots, and onions.



I simply julienne the apples and peppers.



I used my pairing knife to halves the green beans. So pretty!



I'm totally diggin' this look.



I stacked my mushrooms and sliced them straight down. Be careful not to slice your finger - happens to me all the time.



[imagine photo of my slicing the peach very thinly here]

Toss everything together with a squeeze of fresh lime juice. Healthy, yummy, and tasty all at once.



On the stove, I caramelized onions and shallots. Turn the stove to medium heat with oil. Wait until the pan is hot then toss in onions and shallots (make sure they're dry if not your oil will start to bubble and burst - we don't want that now).



I pushed the onions and shallots to the side and cooked my strip steak (pre-marinated from Trader Joe's) in the same pan (I was lazy). Cooking time varies and depends on thickness and many other factors but for simplicity's sake - just make sure that each side is well charred before you turn them over.



Once done, remove and slice the meat then toss with the onions. Lime is optional.



I like corn tortillas and if you do too, just make sure you steam them before you serve. Now, I'm back to contemplating my life as an adult.