Work has been kinda crazy this week and it’s only Tuesday! Dinner is usually ready when I get home so I can’t complain about it.

Today we had some Japanese Beef Curry (Karei Gyuuniku Don) Rice. We love House Brand Vermont Curry cubes, hot. We added some red chili powder to spice it up.

Today is Satay Sunday! It’s warm out and we’re going to
grill up these beautifully marinated chicken sticks. Typically, satay is served with a spicy peanut sauce, boiled rice cakes and fresh cucumber
slices.
[Courtesy image]

Chicken Satay
Serves 4

Ingredients
7-8 chicken thighs
1 medium onion
2 tbsp coriander seeds
1 tbsp cumin seeds
1 tbsp chilli pepper/flakes
2 tbsp vegetable oil
2 inches ginger root, grated
4 lime leaves (limau purut), slivered
3 cloves garlic
1 cup coconut milk
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This afternoon, I met up with Hannah my new friend. She had found me when she searched for Vietnamese Coffee Makers and came to my blog, only to realize I lived in Columbus too.

We had tea at a coffee place here – what irony! It’s called Columbus Coffee Co. and the coffee smelled really good but we enjoyed some Aged Earl Grey Tea from Numi. It was loose and lovely.

If we hadn’t just got distracted talking, I would have remembered to take a picture of us. Both Hannah and I share many similar interests and we had a great time. It isn’t every day that you find a cool friend who is sincere, no-nonsense, sweet and smart all at once.

Mike and I have been wanting to get us a good ol’ wok. Not the non-stick or stainless steel type but the ones my grandparents used – made of carbon steel.

Since we are going to San Francisco, that would be a great place to pick one up. I used to pass this shopwhen I lived in the Bay Area and I think it has some great options. They have a wide selection of Asian cookware and I am thinking of a wok that can go to from the stove to the oven if the need arises.

This would be my pick, with the lid and wok ring to stabilize it because woks have a round bottom.

For the last couple of dinners, Mike has been the chef. He has made us* dinners nightly and I took a couple of pics of the yummies.

He made a beef stew on Tuesday evening. It was delicious but we had to wait for the chuck meat to become tender. The recipe was from this cookbook. It has some very good, tried & tested recipes.

Last evening, he grilled up some country ribs that was rubbed with this new rub from Penzeys – Barbecue of the Americas. It was really good – I highly recommend any spice mix from Penzeys. They know their spices.

We nuked some broccoli and seasoned it with salt and pepper. The orangey mash thing is called Tropical Mash and I thought I would share the recipe. It is from Alt*on Br*own. I hope this doesn’t infringe any copyrights.
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I think that my origami papers have some place to go now. Look here for a great way to decorate your Easter eggs. I am not good with real eggs so I think I might go to the store to get some wooden eggs.

I had been thinking of using my craft punches or rubberstamp some paper and use it like this. But the origami papers already have such pretty patterns, this will be a great way to decorate.

This is also the swirly oil water coloring that makes lovely marbled eggs that I am considering.

This is my new case. I really like this color of pink.

Next Saturday, we leave for San Francisco. For 9 days. The main purpose of our trip is to meet my folks and visit with my brother, sis and the babies. Ollie is 2 and already a singer. Ben is 7 months and already a charmer. Oh, I can’t wait. There will be baby pictures to share.

Apart from just spending time with folks, I have a few things I want to do while I’m there:

• Visit the SF Conservatory of Flowers

• Have tea with Hovey at Miette Cakes
• Visit a Paper Source store
• Find a Singapore/Malaysian place to eat at

I don’t want to spend too much time away from my family and since I’ve lived in and been to SF several times, I am trying to just plan a minimal itinerary. Thank you all who have kindly shared ideas on what to do and see while we’re there.

Found this through Carla.

Cheese Test: What type of cheese are you?

I do love emmental cheese melted on my subs and some of it in my fondue. Here’s a little more detail about this cheese that I am – *grin*

The temperatures dropped since we got our new grill but it didn’t stop us from cooking up some Italian sausages and Kielbasa (Polish smoked sausages). We charred some bell peppers in the coals, peeled and sliced them up. Then we put them in a foil packet with olive oil, salt, pepper and Italian seasoning. It was guuuuud.

I hear that temperatures are going up later this week. Yay!