I have this friend named Joan. She's doing Teach for American now with 6th graders. She is also known as "Manisha's roommate." We both agree that if the other and Manisha were drowning, we would save Manisha.
Joan enjoys good food and likes Ice wine from Ithaca.
Joan went to UPenn.
Joan is from nearby Philadelphia.
Joan is Korean.
Joan enjoys different cultures.
Joan likes nature.
Joan likes long drives with the windows down.
Hanging out with Joan is cool.
Joan is somewhat of a romantic.
Joan doesn't like getting mentioned in blogs.
*Edit
Joan's AIM (10:08:06 PM): by the way allan
Joan's AIM (10:08:09 PM): you forgot to mention
Joan's AIM (10:08:30 PM): "when i first met joan, i thought to myself, 'she's not as hot as i thought she would be.' and then felt the need to tell her so."
Wednesday, October 26, 2005
Monday, October 24, 2005
Awesome Vietnamese at Lemon Grass
Topic: Restaurant
Cuisine: Vietnamese
It rocked. It was awesome... but I think we were really hungry too. :P
The pho was big on the cinnamon
The spring rolls were actually tasty
and the "chicken salad" was amazing.
But again... we were really hungry
Cuisine: Vietnamese
It rocked. It was awesome... but I think we were really hungry too. :P
The pho was big on the cinnamon
The spring rolls were actually tasty
and the "chicken salad" was amazing.
But again... we were really hungry
Sunday, October 23, 2005
Visitors and seeing more of St. Louis
So Vince and Byron came in and we spent an unusually large amount of time totally wasting money on carny games. Bastard light game at Ameristar... *shakes fist*
Ate lots. Drank lots of beer... and got to hear of Titi's taking Byron to the Vault without his being able to appreciate the... uh... view ;P
And holy crap, the City Museum in St. Louis is like the coolest thing ever. It is like the ultimate playground that we all dreamed of making an obstacle course of. You come to st. louis.... you're going there. No arguments.
You know it's funny how things change so much and it's definitely an awesome thing to get to talk with people and talk about the things that are going on in our lives. After college we've all dispersed around the country/world and have been experiencing all these different things that have been morphing us into whatever we'll become. Things have changed so much for all of us in the past couple months, let alone in the time it's been since many of us have graduated...mind boggling.
Don't be a stranger. :P
Ate lots. Drank lots of beer... and got to hear of Titi's taking Byron to the Vault without his being able to appreciate the... uh... view ;P
And holy crap, the City Museum in St. Louis is like the coolest thing ever. It is like the ultimate playground that we all dreamed of making an obstacle course of. You come to st. louis.... you're going there. No arguments.
You know it's funny how things change so much and it's definitely an awesome thing to get to talk with people and talk about the things that are going on in our lives. After college we've all dispersed around the country/world and have been experiencing all these different things that have been morphing us into whatever we'll become. Things have changed so much for all of us in the past couple months, let alone in the time it's been since many of us have graduated...mind boggling.
Don't be a stranger. :P
Saturday, October 01, 2005
Garlic Cheese Bread
Because bread sizes differ you can't really put a measurement on the cheeses and oil. Eyeball it. If you have too much of oil or cheese, toss it in with a pasta dish.
1 french baguette sliced crosswise. If you can find any other hard crusted bread, that works as well. The thing is in st. louis that's the only hard crusted bread I can buy. If you like soft crusted breads... *shakes head* ah wells... Anna likes soft bread.
Parmesan, Gouda, and/or Asiago cheeses,shredded. All work on their own and they all work together. A good 8 ounces should do
1/2 cup extra virgin olive oil
2 garlic cloves, crushed and chopped.
1 teaspoon italian herbs
Heat oil in small saucepan on medium heat and brown garlic in oil. Remove from heat and add the italian herbs. This is so that the herbs won't get burnt.
Turn on Broiler.
Arrange bread on a non-stick pan sheet and spoon oil, with the garlic and herbs, onto the bread. One small spoonful for 2 slices of bread should do.
Sprinkle cheese on bread.
Put into broiler from 30 seconds to 1 minute. Keep an eye on it to make sure it doesn't burn.
1 french baguette sliced crosswise. If you can find any other hard crusted bread, that works as well. The thing is in st. louis that's the only hard crusted bread I can buy. If you like soft crusted breads... *shakes head* ah wells... Anna likes soft bread.
Parmesan, Gouda, and/or Asiago cheeses,shredded. All work on their own and they all work together. A good 8 ounces should do
1/2 cup extra virgin olive oil
2 garlic cloves, crushed and chopped.
1 teaspoon italian herbs
Heat oil in small saucepan on medium heat and brown garlic in oil. Remove from heat and add the italian herbs. This is so that the herbs won't get burnt.
Turn on Broiler.
Arrange bread on a non-stick pan sheet and spoon oil, with the garlic and herbs, onto the bread. One small spoonful for 2 slices of bread should do.
Sprinkle cheese on bread.
Put into broiler from 30 seconds to 1 minute. Keep an eye on it to make sure it doesn't burn.
Friday, September 30, 2005
Future Aspirations
HengzhiZhong (9:30:53 PM): i am not that perverted
FrknCrzyAzn (9:31:38 PM): yeah you are
FrknCrzyAzn (9:31:40 PM): don't lie :P
FrknCrzyAzn (9:31:49 PM): speaking of which
FrknCrzyAzn (9:31:58 PM): I saw my future, today
FrknCrzyAzn (9:32:03 PM): so one of my coworkers
FrknCrzyAzn (9:32:05 PM): he's pretty old
FrknCrzyAzn (9:32:15 PM): and like they moved him down to a different area
FrknCrzyAzn (9:32:19 PM): and I was visiting him
FrknCrzyAzn (9:32:24 PM): and a hot girl walked by
FrknCrzyAzn (9:32:31 PM): and he had a devilish grin on his face
FrknCrzyAzn (9:32:41 PM): and he was like "yeah I like my spot... nice view."
FrknCrzyAzn (9:32:48 PM): holy crap that is so going to be me
FrknCrzyAzn (9:32:55 PM): cept hopefully I'll have an office and stuff.
HengzhiZhong (9:33:22 PM): you don't need to become that OLD to see that future
HengzhiZhong (9:33:29 PM): just give a few years
HengzhiZhong (9:33:32 PM): 5 at most
FrknCrzyAzn (9:36:05 PM): ehehehe
FrknCrzyAzn (9:36:07 PM): but yeah
FrknCrzyAzn (9:36:10 PM): that'll be me
FrknCrzyAzn (9:36:13 PM): but with an office
FrknCrzyAzn (9:36:18 PM): I have ambition :-D
HengzhiZhong (9:37:03 PM): make sure your office gets the view
HengzhiZhong (9:37:18 PM): maybe you should install a HUGE fan or something by the door
FrknCrzyAzn (9:38:45 PM): dude
FrknCrzyAzn (9:38:47 PM): GENIUS
HengzhiZhong (9:39:02 PM): *sighs
HengzhiZhong (9:39:09 PM): you are not very bright, are you
HengzhiZhong (9:39:21 PM): what do you need an office for, if you can't get a HUGE ass fan
FrknCrzyAzn (9:40:17 PM): indeed
FrknCrzyAzn (9:31:38 PM): yeah you are
FrknCrzyAzn (9:31:40 PM): don't lie :P
FrknCrzyAzn (9:31:49 PM): speaking of which
FrknCrzyAzn (9:31:58 PM): I saw my future, today
FrknCrzyAzn (9:32:03 PM): so one of my coworkers
FrknCrzyAzn (9:32:05 PM): he's pretty old
FrknCrzyAzn (9:32:15 PM): and like they moved him down to a different area
FrknCrzyAzn (9:32:19 PM): and I was visiting him
FrknCrzyAzn (9:32:24 PM): and a hot girl walked by
FrknCrzyAzn (9:32:31 PM): and he had a devilish grin on his face
FrknCrzyAzn (9:32:41 PM): and he was like "yeah I like my spot... nice view."
FrknCrzyAzn (9:32:48 PM): holy crap that is so going to be me
FrknCrzyAzn (9:32:55 PM): cept hopefully I'll have an office and stuff.
HengzhiZhong (9:33:22 PM): you don't need to become that OLD to see that future
HengzhiZhong (9:33:29 PM): just give a few years
HengzhiZhong (9:33:32 PM): 5 at most
FrknCrzyAzn (9:36:05 PM): ehehehe
FrknCrzyAzn (9:36:07 PM): but yeah
FrknCrzyAzn (9:36:10 PM): that'll be me
FrknCrzyAzn (9:36:13 PM): but with an office
FrknCrzyAzn (9:36:18 PM): I have ambition :-D
HengzhiZhong (9:37:03 PM): make sure your office gets the view
HengzhiZhong (9:37:18 PM): maybe you should install a HUGE fan or something by the door
FrknCrzyAzn (9:38:45 PM): dude
FrknCrzyAzn (9:38:47 PM): GENIUS
HengzhiZhong (9:39:02 PM): *sighs
HengzhiZhong (9:39:09 PM): you are not very bright, are you
HengzhiZhong (9:39:21 PM): what do you need an office for, if you can't get a HUGE ass fan
FrknCrzyAzn (9:40:17 PM): indeed
Wednesday, September 28, 2005
Asian BBQ Chicken Skewers
Topic: Recipe
Cuisine: Chinese
Quick. Easy.
Chicken Thighs cut into strips
Skewers
Chinese BBQ (Sa Ca) Sauce
Hoisin Sauce
Marinate Chicken thighs in a 2:1 ratio of the Hoisin Sauce and Sa Ca sauce. There's no need for pre-mixing. Just eyeball some spoonfuls of Hoisin Sauce to the degree where you think all the chicken thighs would be just covered, then spoon in half the amount of sa ca sauce.
Let marinate for at least 2 hours.
Skewer and grill.
I didn't really have a good picture of the chicken skewers individually but they're the ones... in the middle right.
Cuisine: Chinese
Quick. Easy.
Chicken Thighs cut into strips
Skewers
Chinese BBQ (Sa Ca) Sauce
Hoisin Sauce
Marinate Chicken thighs in a 2:1 ratio of the Hoisin Sauce and Sa Ca sauce. There's no need for pre-mixing. Just eyeball some spoonfuls of Hoisin Sauce to the degree where you think all the chicken thighs would be just covered, then spoon in half the amount of sa ca sauce.
Let marinate for at least 2 hours.
Skewer and grill.
I didn't really have a good picture of the chicken skewers individually but they're the ones... in the middle right.
Saturday, September 24, 2005
Tuesday, September 13, 2005
San Francisco and the Sis
Went to visit Carol (the sister) at San Francisco over the weekend and it was a quality weekend. She lives in the Marina(?) *map with arrow pointed at spot* area in San Fran and we biked across the Golden Gate to Sausalito *map* and had ice cream. *pic of blueberry cheesecake ice cream*
Example of me being me: I've been to Sausalito before and all I wanted to do was to have the exact same ice cream at the exact same ice cream place there. Didn't have to do ANYTHING else. And we didn't. We continued on to Tiburon *map*, bummed at a cafe *pic*, and road the ferry back to one of the piers.
*map of route taken*
Ate some decent food.
Met up with Manisha (*think awesome ass windows from pic post*) and had brunch...QUALITY SCONES... took her to Chinatown into butcher shops... (sorry, Manisha) and later cooked for Sis's friends. The friends were cool people.
But yeah got to spend time with the sis whom I don't see very much anymore so it was a pretty awesome time. Though I'm still freaking tired and my week is chock full of stuff... but alas.
Oh yeah kept forgetting to take pictures and I'm really too lazy to grab maps but you can picture it all in your minds.
Example of me being me: I've been to Sausalito before and all I wanted to do was to have the exact same ice cream at the exact same ice cream place there. Didn't have to do ANYTHING else. And we didn't. We continued on to Tiburon *map*, bummed at a cafe *pic*, and road the ferry back to one of the piers.
*map of route taken*
Ate some decent food.
Met up with Manisha (*think awesome ass windows from pic post*) and had brunch...QUALITY SCONES... took her to Chinatown into butcher shops... (sorry, Manisha) and later cooked for Sis's friends. The friends were cool people.
But yeah got to spend time with the sis whom I don't see very much anymore so it was a pretty awesome time. Though I'm still freaking tired and my week is chock full of stuff... but alas.
Oh yeah kept forgetting to take pictures and I'm really too lazy to grab maps but you can picture it all in your minds.
Friday, September 09, 2005
Salsa
Topic: Recipe
Cuisine: Mexican
Made with Jim's tomatoes.
2 cups chopped tomatoes
1/2 cup chopped red onion
1 jalapeno pepper... to know if you're buying a hot one give it a smell... you should be able to smell the spiciness.
1 lime
tablespoon balsamic vinegar
1 teaspoon kosher salt. if using regular salt go with a half teaspoon.
1 1/2 teaspoon sugar
1 1/2 teaspoon ground coriander
A small bunch of chopped cilatro leaves.
1 clove garlic.
Mix... let sit for half hour.
Cuisine: Mexican
Made with Jim's tomatoes.
2 cups chopped tomatoes
1/2 cup chopped red onion
1 jalapeno pepper... to know if you're buying a hot one give it a smell... you should be able to smell the spiciness.
1 lime
tablespoon balsamic vinegar
1 teaspoon kosher salt. if using regular salt go with a half teaspoon.
1 1/2 teaspoon sugar
1 1/2 teaspoon ground coriander
A small bunch of chopped cilatro leaves.
1 clove garlic.
Mix... let sit for half hour.
Thursday, September 08, 2005
Pic Time
So... I wouldn't mind living here:
, but I live here
I used to live here
and before, here.
But when I think about it... this is STILL FREAKING AWESOME.
, but I live here
I used to live here
and before, here.
But when I think about it... this is STILL FREAKING AWESOME.
Wednesday, September 07, 2005
Damned sequels
I forget if I bitched about sequels lately but I'll bitch again. The Transporter was a pretty sweet movie. The eurotechnoesque hong kong movie with white people was amusing and violent. Obviously someone felt that a sequel was fitting but someone went up and said...
HEY. YUEN BIAO INFLUENCED THIS MOVIE A LOT SO LET'S MAKE THIS EVEN MORE LIKE A HONG KONG MOVIE! LET'S TURN THE COOL FRENCH DETECTIVE DUDE INTO A BUMBLING LOSER GUY REMINISCENT OF JACKIE CHAN'S UNCO!
Oh and they were obviously running out of budget towards the end of the movie with the shitty ass plane crash.
There was the everpresent lame ass melodramatic music.
Gah it was bad. Just plain bad. Not even in the so bad it's great sense. GRARG.
HEY. YUEN BIAO INFLUENCED THIS MOVIE A LOT SO LET'S MAKE THIS EVEN MORE LIKE A HONG KONG MOVIE! LET'S TURN THE COOL FRENCH DETECTIVE DUDE INTO A BUMBLING LOSER GUY REMINISCENT OF JACKIE CHAN'S UNCO!
Oh and they were obviously running out of budget towards the end of the movie with the shitty ass plane crash.
There was the everpresent lame ass melodramatic music.
Gah it was bad. Just plain bad. Not even in the so bad it's great sense. GRARG.
Sunday, September 04, 2005
Mussels / Clams / Steamers Appetizer
Topic: Recipe
Cuisine: Continental
Kevin asked and I responded.
1 batch of your mollusks (about a dozen)
1/4 cup white cooking wine
2 cloves chopped garlic
1 tablespoon olive oil.... or butter.
french bread for dipping
clean the mollusks under cold water with old toothbrush / scour thinger
heat a large pan to medium high heat... big enough so that the mussels don't stack... if you don't have one that big just use the widest thing you have that'll hold them all.
saute garlic in the oil a bit then put in the mollusks. pour in wine. cover.
these cook pretty fast so keep an eye on them for when they open. if they're stacked a bit stir them around so that the unopened ones on the bottom can open.
filter the juice if you think it's needed (if there's sand). Take 4 roasted garlic cloves and sautee with the juice. You can thicken this up a bit with some cornstarch or flour.
Cuisine: Continental
Kevin asked and I responded.
1 batch of your mollusks (about a dozen)
1/4 cup white cooking wine
2 cloves chopped garlic
1 tablespoon olive oil.... or butter.
french bread for dipping
clean the mollusks under cold water with old toothbrush / scour thinger
heat a large pan to medium high heat... big enough so that the mussels don't stack... if you don't have one that big just use the widest thing you have that'll hold them all.
saute garlic in the oil a bit then put in the mollusks. pour in wine. cover.
these cook pretty fast so keep an eye on them for when they open. if they're stacked a bit stir them around so that the unopened ones on the bottom can open.
filter the juice if you think it's needed (if there's sand). Take 4 roasted garlic cloves and sautee with the juice. You can thicken this up a bit with some cornstarch or flour.
Wednesday, August 24, 2005
These are my friends
HengzhiZhong: You need to decorate the place!
frkncrzyazn: Buy me some paintings!
HengzhiZhong: you don't want to hang naked anime guys
frkncrzyazn: Buy me some paintings!
HengzhiZhong: you don't want to hang naked anime guys
Saturday, August 20, 2005
Fried Dried Fish Pieces are NOT Clam Strips!
Red Robin:
Side Salad was actually not very good.
Burger was not that good.
Yeah and the Title Part.
Dude I don't think I'm going there for a long while.
Side Salad was actually not very good.
Burger was not that good.
Yeah and the Title Part.
Dude I don't think I'm going there for a long while.
Sunday, August 14, 2005
Holy Crap
You know your manager's manager is bad ass when he grows FREAKING LEMON THYME in his back yard.
Friday, August 12, 2005
Rub of Bad Assness.
Topic: Recipe
Cuisine: Continental
BAD ASS RUB.
1/2 cup Paprika
3 Tblspn Kosher salt
1/4 Black Pepper (freshly ground is best)
2 Tblspn Dried Basil
3 Tblspn Garlic Powder
2 Tblspn Onion Powder
1 Tblspn Oregano
1 Tblspn Cayenne Pepper
2 Tblspn White Pepper
2 Tblspn Ground Thyme.
Taken from Rub Recipe website with less salt and oregano. let Cayenne Pepper too.
Rib Eye (medium rare)
16 oz Rib Eye.
8 Oz Mushrooms
Some Beer
A bit of Butter
Tablespoon Cooking Oil
Let the Rib Eye sit to room temp.
Rub on the meat (not ALL the rub... just enough to coat) on all sides.
Heat oil on medium heat. Sear one side of meat for 5 minutes. Second side for 3 minutes. Place on plate and cover.
Add the butter and mushrooms to pan with a pinch of salt. Stir to coat in oily goodness.
Add some beer to just cover up to half the mushrooms and reduce the liquid in the mushrooms til... just just a bit remains.
Pour on the steak.
EAT with the remaining beer :)
Cuisine: Continental
BAD ASS RUB.
1/2 cup Paprika
3 Tblspn Kosher salt
1/4 Black Pepper (freshly ground is best)
2 Tblspn Dried Basil
3 Tblspn Garlic Powder
2 Tblspn Onion Powder
1 Tblspn Oregano
1 Tblspn Cayenne Pepper
2 Tblspn White Pepper
2 Tblspn Ground Thyme.
Taken from Rub Recipe website with less salt and oregano. let Cayenne Pepper too.
Rib Eye (medium rare)
16 oz Rib Eye.
8 Oz Mushrooms
Some Beer
A bit of Butter
Tablespoon Cooking Oil
Let the Rib Eye sit to room temp.
Rub on the meat (not ALL the rub... just enough to coat) on all sides.
Heat oil on medium heat. Sear one side of meat for 5 minutes. Second side for 3 minutes. Place on plate and cover.
Add the butter and mushrooms to pan with a pinch of salt. Stir to coat in oily goodness.
Add some beer to just cover up to half the mushrooms and reduce the liquid in the mushrooms til... just just a bit remains.
Pour on the steak.
EAT with the remaining beer :)
Thursday, August 11, 2005
Green Chili Onion Dip
Topic: Recipe
Cuisine: Uh... Continental I guess?
Not as good as Anna's but I'm not allowed to make it. :P
8oz sour cream
1 Tablespoon Green Chili Powder (Can replace a teaspoon of Cayene Pepper instead)
1/2 Teaspoon Salt
1 Small onion chopped.
1 Tablespoon Olive Oil
Cracked Black Pepper
1 Teaspoon Garlic Powder
1 teaspoon balsamic vinegar (don't worry if you don't have this.)
In small saucepan on medium heat stir onion in oil to coat the onion. Let sit until it starts caramelizing and stir occasionally until the onion pieces are brown. Let onion cool and stir in vinegar.
Mix the remaining ingredients together then stir in the onions. Serve with chips.
Cuisine: Uh... Continental I guess?
Not as good as Anna's but I'm not allowed to make it. :P
8oz sour cream
1 Tablespoon Green Chili Powder (Can replace a teaspoon of Cayene Pepper instead)
1/2 Teaspoon Salt
1 Small onion chopped.
1 Tablespoon Olive Oil
Cracked Black Pepper
1 Teaspoon Garlic Powder
1 teaspoon balsamic vinegar (don't worry if you don't have this.)
In small saucepan on medium heat stir onion in oil to coat the onion. Let sit until it starts caramelizing and stir occasionally until the onion pieces are brown. Let onion cool and stir in vinegar.
Mix the remaining ingredients together then stir in the onions. Serve with chips.
Sunday, August 07, 2005
Tuesday, August 02, 2005
BETRAYAL
Dude... when I walked into a place called "Rolly Polly Sandwiches," I was thinking fat sandwiches or something. Subs in particular. I was in a serious mood for an Italian sub.
BUT NO. IT'S A WRAPS PLACE.
Don't get me started on non-fresh wraps... damned preservative filled shit.
The meat sucked in my "italian wrap."
Wrap had that nasty aftertaste (the preservatives, damnit!)
So going to go to Jimmy Johns tomorrow.
BUT NO. IT'S A WRAPS PLACE.
Don't get me started on non-fresh wraps... damned preservative filled shit.
The meat sucked in my "italian wrap."
Wrap had that nasty aftertaste (the preservatives, damnit!)
So going to go to Jimmy Johns tomorrow.
Sunday, July 24, 2005
Antipasta
Topic: Recipe
Cuisine: Italian
This is a relatively light pile of stuff that keeps well in the fridge. It's rather refreshing during the day and even better if you're a fan of olives.
12oz of Rainbow Rotini (or any other noodle that you think that would work)
1/4 lb salami, sliced
1/4 lb provolone cheese, sliced
1/2 cup olives (I usually put in crap loads more)
1/2 small onion, sliced (not rings)(it's really easy to put too much in)
2 roma tomatoes (seeded and slice lengthwise.)
3/4 cups italian dressing (I like the good seasons dressing)
Cracked black pepper to taste
Cook the pasta (you seasoned the boiling water with salt, right?)
Add all the stuff and combine. Everything is in slices because it's easier to eat things when things are the same size/shape. (Se-4 Xiang-1 Wei-4 Zi-1 Quan-2) Go Kevin's Mom for setting it straight that I WAS RIGHT ABOUT THE ZI.
Let this sit for a couple hours. Overnight is even better. If you try it immediately it won't taste so flavorful. However if you're in a rush, add some more italian dressing and some salt.
Cuisine: Italian
This is a relatively light pile of stuff that keeps well in the fridge. It's rather refreshing during the day and even better if you're a fan of olives.
12oz of Rainbow Rotini (or any other noodle that you think that would work)
1/4 lb salami, sliced
1/4 lb provolone cheese, sliced
1/2 cup olives (I usually put in crap loads more)
1/2 small onion, sliced (not rings)(it's really easy to put too much in)
2 roma tomatoes (seeded and slice lengthwise.)
3/4 cups italian dressing (I like the good seasons dressing)
Cracked black pepper to taste
Cook the pasta (you seasoned the boiling water with salt, right?)
Add all the stuff and combine. Everything is in slices because it's easier to eat things when things are the same size/shape. (Se-4 Xiang-1 Wei-4 Zi-1 Quan-2) Go Kevin's Mom for setting it straight that I WAS RIGHT ABOUT THE ZI.
Let this sit for a couple hours. Overnight is even better. If you try it immediately it won't taste so flavorful. However if you're in a rush, add some more italian dressing and some salt.
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