Recipe: Jacky’s Shrimp Pasta Pomodoro

This is another one of Jacky’s recipes. He made this earlier in the month and it tasted sooo good I immediately asked him to write up the recipe for me.

Why haven’t I posted it until now? Because, earlier in the month, I was busy with life and then I was stressed as all hell. But now we’re getting a little more back to normal, and a little more back into the groove of things :)

Jacky is a great cook and often makes up really great recipes on the fly based on what we have in our fridge, then later forgets how he made them. That’s what these posts are for! So even if nobody tries them, we can at least still look at them to remind us how we made the food we liked haha.

The secret ingredient was bacon fat that we had in our fridge from when I fried up a load of American bacon. Mmmm… I’m guessing that’s what gave it its rich umami flavour. If you don’t have bacon fat, I’d recommend adding butter.

Please let us know if you end up trying it too!

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Recipe: Jacket Potato with Tuna Mayo & Sweetcorn

I just made this.

I followed this recipe for the potato, using Yukon Gold potatoes that I washed and dried well. I baked it for 2 hours to start, took it out and cut deeper into the cross and put it back in for 10mins. I slathered it in non-dairy butter, threw some spring mix on the side and also made a tuna mayo sweetcorn filling.

For the filling: tuna, mayo, sweetcorn, salt & pepper to taste.
For a hefty filling for 3 medium-sized potatoes, I used approx: 1.5 cans of Costco Albacore, 3/4 can of Costco canned sweetcorn, a teaspoon of salt, half a tablespoon of pepper, and 2 heaped spoonfuls of mayonnaise.

It may be the best meal I’ve had since I’ve come to America so far. It tasted incredible

It tasted like home.

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Food: Ros Ni Yom Review IV [Delivery]

This post is totally overdue but I’ve been a bit off my posting schedule lately. I also probably shouldn’t be writing this at 9pm during my fasting hours but I shouldn’t keep delaying it.

You can read my first review of the restaurant here, my second review of the restaurant here, and my third review of the restaurant here.

Restaurant: Ros Yi Nom, CA, Livermore

Delivery service used: The restaurant’s own (free over $30).
Date ordered: 27th June, 2020

Dishes ordered:

  • Chicken Satay – $10.00 – 9.9/10
  • Pad See Ew Chicken – $12.50 – 8/10
  • Pineapple Fried Rice – $12.50 – 8/10
  • Thai Iced Tea – Free Gift <3 – 10/10

Okay so after we were quite put off from our last experience, we really went from ordering once a week to not ordering from them for an entire month… after which we decided we still wanted Thai food, and this place has been great 2/3 times, so we tried again.

Imagine our surprise when the delivery guy from the restaurant introduced himself as one of the chefs who worked there and gave us two free Thai Iced Teas as he’d read my reviews and learned that I had been disappointed last time. Awww! That was so nice of him. (First of all, wow, how did they know it was me?? Also, hello!!!! Thank you for reading my blog posts and reviews!)

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Food: Stop Eating This!

I feel like I need this post for myself. I have the worst memory and I always seem to think that a certain food or establishment is a good idea when I get a craving, but every single time I order it again I am disappointed. It’s a waste of money, it’s a waste of stomach space, it’s bad for me, the list goes on.

So here it is, a list of dishes or restaurants that I dislike, or at least would prefer for myself not to eat at anymore. Not to say that you shouldn’t eat it/there… but I don’t recommend it for me, and hope that checking back here would remind me why I shouldn’t be going back to them.

I will update this list as necessary. In alphabetical order:

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Recipe: Pasta Primavera

This is my hubby’s recipe that I asked him to write for me because the first time he made it, I loved it. Now he’ll make it for us about twice a month and it’ll last us 3-4 meals. It tastes great on its own as a vegetarian dish, or you can serve it with pan-fried salmon if you’re feeling fancy.

And also because it’s his recipe, he included far more detailed ingredient quantities and also wrote it in a much neater format I usually do haha.

Thank you hubby <3

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