you can take the dumpling out of china

back in biz!

bon soir! croque madam!

is confit supposed to be more like jam?

pizza with red onion haphazard confit, mozzarella, and apples

beet salad

with beet greens, capers, and leftover pasta with mizithra

little ethiopia is rolling over in its grave

tofu salad

with peppers, tomatoes, carrots, daikon, cilantro, fried scallions (is there an emoticon for delicious?), peanuts

singapore lust

Thanks to Ruby Dokken's adventures, and Aditi's insane job, I've been noggin-scratching on how to bring Singaporean street food to me, rather than the $1500 alternative. Dot's entry on the elusive carrot cake nearly killed me, so I was surprised to find that epicurious had a recipe. I bought fresh daikon, but got overwhelmed before I started, and ended up making another trip to chinatown to buy premade radish cake.

Anyway, kudos to co-chef Lindo. It turned out amazing, though we might recommend decreasing the amount of sweet soy sauce a bit - at least if your is incredibly molasses-like as mine is.

as a side note, I don't know why half the pictures are suddenly showing up as pixelated and awful. I'm guessing it has to do with shutterfly's redesign, but it's irritating and will be a long time before I get around to reuploading.