Mama's mama's day

My mom. She's happiest in her kitchen. But after that she's happiest in her yard. Yes, I inherited my mom's crafting and cooking and baking and sewing (and bossiness). But what I didn't inherit was her gardening. My mom loves, loves, loves to putter around her one third of an acre and landscapes the entire plot herself. HERSELF. She loves it. She's truly in heaven when she's in her yard. Vegetables and fruits and flowers and shrubs and trees and grasses and ground-cover and hanging plants. They're all out there. And on Mother's Day all she wants to do is be out there with them.

Mom and I both ADORE her gorgeous peonies.
She grows TONS of these and they bloom every May.

So today... Mom gardened. She also got Dutch Baby pancakes for breakfast (made by moi) and went shopping and to Starbuck's with me. And got dinner made for her (for the most part; she CAN'T stay out of her own kitchen!) And got her kitchen tidied by Dad and my brother, collectively... with some grumbling from the brother. Hrmph.

This is just about my favorite color rose

I followed her around her yard today shooting my favorite flowers. There are so many more, but I didn't want to write a long post. :)

The snapdragons are magnificent right now

Cheesy with the droplets, but it was legit - it rained this morning

Lucca helped too. Until she no longer helped. And got a time out. Naughty grandpuppy.

Naughty doggie...

Happy Mother's Day to you and your mother and any other mother you know or used to know. Moms are the best.

Three little milks

Cinco de Mayo was a few days ago. I don't particularly make a point to celebrate every little holiday that comes around, especially if times are busy (when are they not?) But Wednesday night, I found myself with no plans and at the last minute decided to get together with my friends John, Janelle, their dog Abby and their foster dog, Bo. I brought over Mexican takeout, a tres leches cake, margarita mix and Miss Lucca.

Tres Leches = Three Milks
(evaporated milk, condensed milk and cream or half & half)

Ok, let's not lie: the main reason we decided to get together was to let Bo roughhouse with Lucca since they'll basically play together nonstop for as long as they are within reach of each other. Have you heard that phrase "a tired dog is a happy dog"?

"What world?"

YES.

But the whole Cinco de Mayo "party" was fun too.

I have an incredibly difficult time showing up places without baked goods. Potlucks, dinner parties, friends' houses, my office, picnics, bike rides, birthdays, kid parties, dog parties, my parents' house, housewarming fêtes, holiday get-togethers, BBQs, meeting friends for lunch, baby showers, bridal showers, kickball games thrown by friends at a park close to my house. You get the idea.

"Cinco de Mayo Hangout with John, Janelle, Abby and Bo" was no exception. I'd thrown some Mexican dessert ideas around all afternoon. I wasn't overly excited about Mexican Wedding Cookies since I make them all the time. And flan should really sit overnight in the fridge before serving. So I suddenly remembered an "award winning" tres leches cake my old VP made for this baking contest we had at work (which I actually WON with this pie!!) Everyone loved her tres leches and fortunately for me she still had the recipe on her blog at work.

First things first - go out and buy a nesting set of mixing bowls

Well as I always do - I reworked the recipe. I'm not entirely sure why I always do this. Maybe so that I feel like the recipe is my own? Or to challenge myself to find a "better" way to do something? So I really didn't do her recipe. Actually, I did something similar to this and roughly used my veep's ingredient measurements.

I put a couple teaspoons of cinnamon in with the dry ingredients

The cake is made like a sponge cake. Whip egg whites to pretty stiff, beat yolks and sugar til they're ribbony, then fold it all together with some flour. It's important that the cake be light and spongy since this is what keeps the cake from becoming too soggy and drenched with the milk. If it were too dense, it'd fall apart after a night of soaking.

There is a rumor that Nestle helped the tres leche cake popularity along during WWII
I wonder how that got started?

After the cake bakes you soak it or drench it in a mixture of three different types of milk. OBVIOUSLY where the name "tres leches" or "three milks" comes from. Evaporated milk, sweetened condensed milk and cream or half and half.

I became stupid for an hour or so and never thought to make a half recipe for 3 people.
So I made "2 cakes" instead and took one to work the next day

There seem to be a couple of different methods to soaking the cake in the milk mixture:
1) pour the tres leches over the cake while it's still in the cake pan, let it soak and cover it with the meringue topping
2) put the cake on a platter and spoon the tres leches over the cake until it is "milk-logged", then cover with the meringue topping

*poke*poke*poke*

I did #2. Initially, I was a little disappointed. As I was assembling the cake, the milk started to pool up around the cake on the platter after it was "full". And as we ate it, it was mostly just the bottom of the cake that was still moist and wet. The top half of the cake had "drained" if you know what I mean.

This part was fun! Whee!!

However, by the next day it seemed to be about perfect. Not too soggy and not too dry. And I guess, if I'd done #1 and let the cake sit in the milk for too long (like overnight or a day) it'd get soggy and fall apart - so really, it's a balance. In the end I think I did prefer how I made it - sort of "half soaked". Then, if desired, one can just spoon some of the extra milk on it.

I just wrote about 3 paragraphs on how to pour milk onto a cake. I hope someone gets something out of that.

The cooked meringue topping.
I was so tempted to Photoshop a cat's face on there...

I've read of a couple different toppings for tres leches cake. Sweetened whipping cream, or an Italian meringue. Wait, did I just write Italian meringue?... to top a Mexican tres leches cake? But yes, I did, since when one cooks a sugar syrup then pours it into egg whites and beats it to a frenzy --> I (and most bakers) would call this "Italian Meringue" (vs. French which is baked if not left raw and Swiss which is cooked).

Definitely serve this on a plate with sides!

This recipe had me making the meringue topping. It's a nice and airy "frosting" that isn't overly sweet nor overly fatty. 'Twas yummy! It's a cake that could be described as refreshing. I really liked the addition of the cinnamon to the cake. I had a coworker ask if it was wheat flour. Ha, I wish!

My Christmas

I guess I don't need to tell YOU this, but my blog has definitely been neglected the last couple months. I wish this weren't the case, but it is. There are some things in the works around here and it's just not giving me time or energy to update my blog.

Lucca was the star of the Christmas card this year

For now I'm here, merely to wish you a very Merry Christmas. If that's what you celebrate, of course. It's what I celebrate so I can and will wish you a happy celebration of your own.

Mom puts poinsettias all over the house

Nutcrackers line the mantel and guard the stockings

I spent yesterday happily baking away at my parents' house and preparing to see family last night. This is what it's all about. My presents were all wrapped and under the tree. My Christmas cards had all been delivered. Cookies and fudge were made and distributed to various friends throughout the month. I'd watched my fair share of Christmas specials and listened to so much Christmas music that I officially hate "A Wonderful Christmas Time" by Paul McCartney (sorry Beatles fans).

For some reason I've been making cream puffs for Christmas Eve
dinner for ~15 years. It's our tradition! ("puff" recipe below)

Today we rose at 9am - oh the joys of all in the house being over the age of 30 15. We assumed our positions around the living room and opened our stocking gifts; taking turns to giggly "ooh" and "ahh" over underwear and See's candy and calendars and kitchen gadgets. Next stop: breakfast. Homemade French Toast every year. Then to tackle the rest of the gifts. We gaze upon the abundance which flows out from under the tree each year and can't believe how generous we've all felt. However, each year is the same "I thought we were going to spend less this year?" followed by "you know we can't do that!"

Even Lucca got a stocking...

Christmas is big in our house.

Decorations EVERYWHERE - both vintage and new

It's interesting and comforting how, at least for me, whether life is happy or challenging - there is always a magic at Christmas. Whether you celebrate Christmas or celebrate solstice or celebrate family or love or just celebrate not having to work today - enjoy the day.

Smile and enjoy today

And Merry Christmas.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Cream Puffs
(makes about 8)

1 cup water
1 stick salted butter
1 cup flour
4 eggs

Heat water & butter to a rolling boil. Stir in the flour all at once. Reduce heat and continue stirring until it forms a ball, ~1-2 minutes. Remove from heat. Beat eggs in 1 at a time quickly. Drop ~1/3 cup of dough on a Silpat ~3" apart. Bake 15 minutes at 425 and then 20-25 more at 350. Make SURE your oven is 425 before you put them in or they won't puff!

Fill with your favorite pastry cream, whipped cream, custard, ice cream etc...

No! My Fan!

As we all prepare to sit down with our families and friends and various other loved ones, we ponder on all for which we are thankful. At least that's what we're supposed to be doing. However I'd put my money down that most people are not doing that this Thanksgiving Eve... and instead are doing what I am doing: frantically cooking and baking.

My task for this year is the Naw Mai Fan sticky rice stuffing which is basically a staple at Chinese-American Thanksgivings. You'll often find naw mai fan stuffing [roughly: "no my fon"] wrapped inside chicken and crispy chicken skin and touted as a "house special" at big Cantonese restaurants - typically something you must order 24 hours in advance. But most of us Chinese-Americans also make a big pot to serve instead of (or in our case, in addition to) American stuffing made with bread.

Fan, means "rice" in Chinese ~ An important word!

After my Pau-pau died in the 1960's, my Auntie Frances stepped up and took her place; in quite a few ways, really. But one small way was in making the naw mai fan stuffing at each Thanksgiving over the last 40 years until her final one, last year. I had already planned to make the stuffing this year, though was planning on sharing the responsibility with Auntie Frances, not instead of. *sigh* But life goes on and we go on with it.

These are the rices I use. The Calrose is my "regular ole bok fan".

I can't believe how large these hom-mai (dried shrimp) were!

I believe I've mentioned our family Thanksgivings to you before. But if not, I'll give you a refresher... My mom is #11 of 12 children. 10 of those children lived to adulthood; got married; had families, etc. Our family has celebrated Thanksgiving together for basically all the years the family was aware of Thanksgiving (being Chinese immigrants this likely did not happen until the oldest kids were in elementary school learning about American holidays). These days we have our Thanksgiving celebrations in a church in the Central Valley of California. We outgrew Auntie Frances' home almost 20 years ago (I remember eating dinner in one of the bedrooms that year).

The fastest way to cook lop cheong is to steam it
with your rice after the water boils down

The slicing and dicing seem to always take the longest in any Chinese cooking

Somehow our Thanksgivings evolved nicely into "On" Years and "Off" Years. In the Off Years, those who juggle their in-laws will spend the holiday with them. And in the On Years everyone tries to come together in a sort of biennial reunion.

The dried shrimp [hom-mai] were so large, I chopped them up

Green onions don't need cooking, add great flavor and a beautiful color

What I'm basically trying to get to here, is the QUANTITY of people at our Thanksgivings each year. And we're talking just my mom's siblings, their spouses and offspring. In the Off Years we run in the 60's. In the On Year we're more like 80's. This is why we rent the hall at the local church.

Just keep chopping and adding to the pan

Having enough food for 80-some people is nothing to wave a hand at. But my 2 cousins and I have been the force behind the event for the last 5 or more years and it oddly gets easier as the years go by. Once you're engaged to be married or 25 years old - you are considered an "adult" (even if you don't act like one). And all adults bring something to Thanksgiving. Since I've been an "adult" for.... a few years, I happily bring salad or bread stuffing or yams or pies or... Naw Mai Fan stuffing, like I'm doing for the first time this year.

I scrub my rubber gloves with hot water and soap and then
"stir" with my hands. It's really the best way!

Folks, that is my large turkey roasting pan - FILLED!

Just like bread stuffing, each family makes it differently. Each family has favorite flavors and different reasons for putting specific items in the stuffing. I made Auntie Frances' recipe, which may or may not be my Pau-pau's recipe (tho likely very close to it, if not spot on). It's not a complicated or glamorous recipe, which is why I'll leave it with you here. As is so often the case with Chinese cooking - you sorta put in as much as you want of each ingredient, until it tastes right to you.

My aunties writing to each other 11 years ago with the recipe proportions

Auntie Betty brought me this recipe photocopied from an email Frances had written Betty for Thanksgiving 1998. And here it is in all its vagueness:

7 cups regular rice
7 cups sweet rice
2 pounds lop cheong
3 1/2 pounds pork sausage
~1 pound of dried shrimp (hom-mai)
3 bunches of green onions
1 bunch of cilantro

I cooked everything separately and then combined them together (in my largest roasting pan, no less) in the same way I make regular fried rice.

It's good just by itself...but even better with turkey and gravy!

Can I just tell you how satisfying it is to work for a couple of hours on an [expensive] dish that lots and lots of people will be eating, only to finally sample the finished product and discover that it tastes exactly like... it's supposed to?! I was pretty pleased and happy with myself! And I know my auntie would be so proud. We'll miss her an incredible amount tomorrow, but she'd be happy to know that we're eating well.

Happy Thanksgiving!! Be thankful. One can always find something for which to be thankful.

Happy Halloween!

"Are YOU dressing up? I am!! And I love it - can't you tell? I hope you get lots of goodies and cookies and candy and treats. I got a lot of treats just taking these photos so it's my lucky day! I ♥ Halloween if I'm gonna get treats like this every year! Dad thinks Mom's crazy, and I think I might too. But at least I get treats!

Gooooooooo Team!

I won my costume contest for my playgroup at Doggie Daycare for the 2nd year in a row wearing this cheerleader costume. It's pretty funny isn't it? I like to chew on the pom-poms/arms but then Mom makes me stop.

Even cheerleaders have to sit and take a break sometimes

I got to bring home a plastic pumpkin full of treats and toys and a Halloween bandanna as a prize! Dad is very proud even though he wasn't totally on-board about the costumes in the first place. But he's a competitive guy so he's proud if I win something.

Remember my costume from last year?

This was my pirate wench costume from last year. I won my costume contest at Doggie Daycare then too!

Minnie Lucca

And let's not forget the Minnie ears Mom brought back from Orlando for me. They're specifically for dogs and they fit me perfectly. I got more treats for wearing these too - so my Halloween has be pretty plentiful and awesome so far.

Tonight I get to go to my boyfriend Carter's house for dinner. He was at the Halloween party at our daycare too! But I didn't get to see him since I play in a different group. So I can't wait to see him tonight! Maybe I'll post an additional picture of us in our costumes later.

Trick or treat? (I did both)

Thanks for checking me out in my costumes! I hope you have a happy and safe Halloween! Woof!"

~Lucca

"PS: here we are!!:

Mom brought Mickey ears home from Disney World for Carter too, so that we could match like the cute couple we are! (that's Dad wearing his "costume" which is a Hulk t-shirt, in back)

Carter was a lobster. But doesn't it actually look like he's getting put in a chokehold BY a lobster?

And one final one of me. All the humans thought this was hilarious for some reason. I don't know why. I was just sitting there nicely, wearing my stupid costume and waiting for Carter to get ready for our picture!

Anyway, I hope you enjoyed this. Thanks for visiting!"

Red, white and blue all over

I must apologize. I feel as though my posting hasn't been very frequent over the past month. I suppose I have a few excuses for that... 1) I was traveling through Europe for over two weeks, 2) there was prep for that trip which felt like it took me a MONTH to complete and 3) depressingly enough I gained ~3 pounds on vacation and have therefore been trying to curtail the whipping cream, butter and egg yolks in my fridge! Eeeps!! You feel my pain, yes? This may not even be a very exciting post for any of you since it perhaps looks a bit familiar? But Happy 4th of July all the same!

Red, white and... turquoise?

4th of July is such a happy holiday. It's full of warm sunshine and parades and bright colors and fireworks. But let's not forget about the MOST important aspect of 4th of July, our independence BBQs! I love and hate that I had to turn down 4 different BBQs today for a 5th my family does annually. BBQ usually means potluck which means I can make a yummy goodie to share with friends and family. BBQ also usually means doggies are invited!

Better put on my shades before we hit the 'Q...

We went to a 3rd of July BBQ yesterday. What a fantastic idea!! A way to get together with friends on a day most everyone I knew was off work but wouldn't conflict with anyone's 4th of July plans. I wanted to make a dessert that was definitely "July 4th" but other than raspberries and blueberries over vanilla ice cream, it wasn't coming to me. A friend at work is doing a favor for me, and in return I asked her to pick a "yummy goodie" for me to make her. Red Velvet cake was the seemingly quick reply. And it suddenly hit me... red, white and BLUE velvet cake?

This sorta reminds me of Macy's...

But would the blue be blue if I mixed it with cocoa? How much blue would I need? You can't buy whole bottles of blue food coloring like you can of red... I didn't have time to experiment with multiple cakes - this was a 1 time shot.

That's one thick, blue, cocoa paste

So instead of buying 4 boxes of the assorted food colorings (and end up with way more green and yellow than I needed.... wait... St. Patrick's Day velvet cake??) I used my little tub of blue gel coloring and a few drops of the blue liquid coloring already had. I used about half as much cocoa (didn't want a muddy blue color and wasn't sure how it'd all work out) and there you go. Quite the vibrant blue cake if you ask me. Almost more of a turquoise! I can do turquoise...

My dirty dishes cracked me up ~~~ Turquoise and red velvet ready to bake!

I've started doing a different frosting than either a cooked flour or a thick cream cheese. The frosting I'm doing on fill-in-the-color velvet cakes lately is a very light cream cheese. Not too thick or sweet or goopy. Not the kind you'd wanna find on a carrot cake, cuz it's too light. It's something I made up - with just a bit of sour twang but mostly light sweet cream. It fits perfectly!

It was scrumptious if you ask me...

I'm off to spend the day BBQing with family and (if we're lucky) fireworks-ing with longtime friends. I hope you aren't at home reading this right now. 'Cuz it'll be here waiting for you when you get back from your own fabulous 4th of July. And a very happy one to you!