For those of you waiting patiently for my AFTER picture of the dining/kitchen space, I am almost there. Thank you for waiting, it’s almost there. I just have to get that corner and the wall re-imagined. The pic above is just a teaser of our new dining pendant. If you are follow my Pinterest boards, you’ll know which one I picked.
For the wall, I decided to go with what I have, in terms of art. Since the wall is right behind the back door of the house, crowded shelves are not a good idea. I had a shelf there before but it seemed too crowded. The kitchen cart and oven are going away and I will need to find a new spot for my rubber plant. I’m looking forward to the final reveal, just as much as you are.
In the kitchen, I’ve been making up different meat marinades. This weekend, I modified this marinade for some galbi/short ribs. Instead of sugar, I used kecap manis. It gave a good flavor and nice caramel color. Instead of pear, I used apple sauce. The sweetness of this marinade probably doesn’t make it paleo or primal. Still, it is so very tasty.
I also made some char siew/Chinese BBQ pork. Bee has a wonderful recipe that smells just like char siew should smell. I know that is an odd comment to make but you know how sometimes you try to recreate a flavor and you never quite know that secret ingredient/s? Bee shared a recipe that brings me home.No comments