we will be over next week:)

To make the black rice salad:

I toasted pepitas and seasoned them with smoked paprika and salt. Diced up some yellow pepper, white onion, corn off the cob and sun-dried tomatoes.
Made a vinaigrette with the rice oil, balsamic reduction and balsamic vinegar. Then tossed it up and put it in the fridge.
My intent of having color bits (bright reds, whites yellows) within the black rice did not really work as the pigment spread through. It’s a trade-off because that pigment is antioxidant anthocyanins, therefore worth the loss of aesthetic appeal. It could be improved by saving some of the ingredients to garnish post-toss.

The beans were not happening:

The beans totally did not soften even after hours of cooking, which happens sometimes if they’re old and it’s really annoying and hard to predict. I got them at No Frills in a package so I guess I wont buy that brand anymore. So baked beans I did not make…

Tempura Tantrum:

The tempura was fun, and like she said, I never deep fry cause I don’t use vegetable oil nor canola and olive oil isn’t good for frying and coconut oil is too expensive.
First: coated the tempura-fated in coconut flour, then egg dip, then breadcrumbs.
(I ground up coriander and black mustard seeds with hot red peppers, mixed that with the breadcrumbs.)
I battered big chunks of pepper, onion and mini squashes as well as prawns. We have a new SriLankan grocery store in the neighborhood that sells fresh fish and seafood for pretty cheap. I opt to shell them myself. Disassembled a squid the other night. That was cramazing.

What else can I say…bandmates showed up just as food was to be served and I did not get to eat the meal with the family. I had some black rice salad and a prawn (thanks for saving that for me guys!) when I came home loaded from the P & L show. Everything tasted great, but anything does when you’re drunk hungry. I got rave reviews from the diners, just next time, if I cook, I don’t do dishes!!!

xo Mels