Category Archives: PPN; YeastSpotting, MLLA, Bookmarks; T&C

For Presto Pasta Nights (PPN), participants are invited to make and blog about pasta dinners. For My Legume Love Affair (MLLA), participants blog about beans and pulses on the theme provided by the current host. For YeastSpotting (YS), participants are invited to make and blog about bread baked with yeast (wild or baker’s) or to make a dish starring bread. For Bookmarked Recipes (Bookmarks), participants are invited to make and blog about a recipe bookmarked from a cookbook, magazine, blog, website, TV, etc. etc. For Taste & Create (T&C), participants are divided randomly into pairs then they are to find, recreate and blog about one dish from their partners’ archives.

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Got Kecap Manis? Make Nasi Goreng!

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summary: recipe for Nasi Goreng, based on a recipe in SAVEUR No. 150; kecap manis and shrimp paste; (click on images to see more photos and larger views)

Bookmarked Recipes - last Sunday of the MonthBookmarked Recipes #35: Nasi Goreng

nasi goreng T is sick of hearing me grouse about SAVEUR magazine’s shorter and shorter articles. Of course, I expected it of January’s SAVEUR 100, No. 162. But I didn’t expect it of the recent Special Issue “A Day of Cooking” No. 165.

Normally I read each magazine cover to cover. But with No. 165, I just can’t do it. I’ve skimmed through almost all of the single paragraph entries, stopping momentarily to scoff at Pete Wells’ entry (remember his cheese sandwich diatribe?) Well, Pete, just as you didn’t really care to hear about bloggers’ cheese sandwiches, I really don’t care whether or not and why you add marmalade or jam to your breakfast oatmeal….

My go-to breakfast is steel-cut oatmeal. I think it will magically eat up and spit out all the cholesterol I ingest every night. I make it with lowfat buttermilk. When I don’t have buttermilk I use yogurt, but it makes me angry with myself. I add marmalade or jam if I’m feeling like the world owes me something.

– Pete Wells, SAVEUR Magazine No. 165, Special Issue: A Day of Cooking, May 2014

But silly me. I’m getting distracted from what we had for breakfast the other day. Naturally, everything is about me, me, me, so while what various people featured in SAVEUR Magazine had for breakfast might be dull as dishwater, what WE had for breakfast is entirely fascinating. :lalala: (continue reading )

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