Long time no see!

Hallo, friends. It's been a while, no? Well, I've been a busy, busy bee with my new shop (also called Boneflowers -- I'm all about branding) at 1747 Polk Street at Washington. I don't know if you guessed, but setting up shop is a fair load of work! It was giving me the droop for a bit there, but my naturally springy disposition has reasserted itself at last. The big hurdles are out of the way, and you can pop by anytime you feel like sipping some champagne and trying on some fabulous vintage clothing. Luxury at low prices, that's my motto. Well, actually it's 'If you can't have morals, you can at least have standards,' but that's not the point.

So, anyway, as a conciliatory nugget, here is my version of the top secret recipe for Vietnamese garlic noodles as prepared by the loving hands at Thanh Long and Crustacean.

Ingredients:
4 oz. thick egg noodles, chow mien style (try Auntie Chungs)
4 cups chicken stock
4 tbsp butter
4 cloves garlic, minced
2 tbsp brown sugar
1 tbsp nam pla (fish sauce)
salt
fresh grated Parmesan

Image from gogonoodles
Boil the chicken stock, then add noodles and cook according to package directions. Drain and set aside. While the noodles are boiling, melt the butter in a sauce pan over medium-low heat. After it melts, keep cooking and shaking the pan from time to time until the butter is foamy with golden brown flecks at the bottom. Remove from heat immediately and add the garlic. Let the garlic sizzle in the hot butter for a minute, then add the sugar and nam pla. Toss in the drained noodles and taste. Add salt and/or sugar to taste. Top with Parmesan and serve warm.

Do not eat the entire thing, though I am sure you will be tempted. This is a good dish to serve with a light salad and grilled seafood, to people you wish to impress.

Have fun, dahlings!

Through the Magic of Technology. . .

We all know that science never rests in its pursuit of excellence, innovation, and (most importantly) life-altering consumer goods. Thus, my dear friends, we come to today's topic: the spreadable biscuit. Known as cookies to Americans, lab techs have been working tirelessly to create a substance retaining all flavor properties of said comestible whilst translating the texture to something not unadjacent to pate. Impossible you say? Not so! In fact, a team in Belgium has already slung to market gallons of this exact product! See the leading experts discuss this phenomenal discovery here. I am positive that with this landmark achievement, curing cancer can only be moments away.


NABISCO! You lazy slackers! What's wrong with you? Surely spreadable Oreos is not too much of a stretch for a massive conglommerate such as yourself. You have obviously lost touch with your target market. Your adoring public has been waiting patiently for jugs of that white goop, and they have been spurned for their continued patronage! You have been scooped by a European bakery that doesn't even DO focus groups in America. For shame. Watch yourself, R&D. Your executive shareholders are circling like sharks around chum.

For those of you who wish to distance yourself from this disgraceful spectacle, a recipe for making your own Oreos can be found here.