Notes from an American Kitchen

This is what’s going down right now.

I said gimlet, bartender sends me a Gibson then comes to argue with me that the “recipe” says onion garnish. Oh well...drank both and they were delicious!

This galaxy cake turned out so great! It’s a win for smash cakes!

Quick Scrambled Eggs || 2 eggs | half an onion | sun dried tomatoes || basil || sharp cheddar with a crunchy tortilla and half an avocado

Onion | Garlic | Ginger | Red Curry Paste | Red Pepper Flakes | Bok Choy | Rice | Coconut Milk | Shrimp | Red Peppers | BasilSauté a chopped onion with a few cloves of garlic and a couple big knobs of ginger that have been peeled and minced in some olive oil or butter. Add in a couple tablespoons of red curry paste, a good sprinkling of red pepper flakes and chopped bok choy leaves. Fry until fragrant then add in a bouillon cube and a couple cups boiling water. Stir in ½ cup rice and simmer for 10 mins. Add in shrimp and coconut milk, cook for three minutes once it comes back to a boil then throw in the rest of the bok choy stems, sliced red peppers, some sliced onions and basil leaves. Let rest for a few minutes before serving to let the flavors mingle.

Homemade Sauce: 1 large can diced tomatoes | 1 onion | ½ cube butter | dash Worcestershire sauce - simmer for a couple hours on low heat until reduced, then purée. Unused sauce keeps in the fridge for 1 week.