EnnaEel Cooks

September 2nd, 2008

And they will tell you the things that you are not.

Posted by LA in Chicken, Recipes, Relationships


Chicken curry with potatoes and sticky rice. I promised curry, didn’t I? Perhaps not the most adventurous curry that was ever made, but I think it was pretty good for a first try.

3 T. curry powder
1/2 t. salt, or to taste
1 lb. cubed skinless chicken
2 T. vegetable oil
1 T. chopped shallot
2 t. minced garlic
2 t. dried chili flakes, or to taste
3 T. fish sauce
1 t. sugar
2 lemongrass stalks, cut into 3-inch pieces and bruised with the flat side of a knife
1 (1-inch) piece ginger, peeled, cut into 3 slices and bruised with the flat side of a knife
1 1/2 c. fresh chicken stock
1 1/2 c. unsweetened coconut milk
1 yellow onion, cut into wedges
1 medium golden potato, peeled and cubed
1/2 cup Asian basil leaves, cut in half
2 scallions, chopped

  • Combine 2 T. of the curry powder and the salt in a bowl. Add the chicken and turn to coat the meat evenly. Set aside for 30 minutes.
  • Heat the oil in a medium pot over moderate heat. Add the shallot, garlic, chili and the remaining 1 T. curry powder, and stir until fragrant, about 10 seconds. Add the chicken and cook until the edges of the pieces are golden, 3 to 4 minutes.
  • Add the fish sauce, sugar, lemongrass, ginger and chicken stock. Bring to a boil, then reduce the heat. Add the coconut milk, onion and potato and cook until the vegetables are tender, about 15 minutes.
  • Transfer to a serving bowl, garnish with Asian basil or scallions, and serve.
  • I think perhaps next time I’ll be a little less adventurous with the chili, and maybe let the curry cook down a little thicker. Otherwise, I look forward to having the leftovers in my bento tomorrow.

    Today, I found out that the first boy I told that I loved has gotten engaged. My chest feels simultaneously excited and flattened. (But mostly excited.)
    They live on two separate continents. And over the course of their relationship have spent 7 days together.
    My first thought is ‘How ridiculous is that? Of course that will never work.’ And immediately afterwards I am both shocked and saddened by how pessimistic I’ve grown lately. I’ve been so wrapped up in the opinions of others that I’ve forgotten most of my favorite parts of myself. Notably the doe-eyed idealism.
    So, rather than letting myself feel as though I’m eating the dust of nearly all of my peers, I think I’ll day-dream for a while about the kind of affection that could drive someone to propose to someone oceans away.

    And a ladybug just crawled across my ceiling.

    August 29th, 2008

    Often talking’s like heiroglyphics. How can love be so specific?

    Posted by LA in Barista Stories, Relationships

    I’ve been cut off. Today, a doctor let me know that the amount of caffeine I’ve become accustomed to consuming for the past year has actually caused me a considerable amount of bodily harm.
    Lame.
    A barista who can’t drink coffee? That’s just cruel. I suppose it’s just soy honey steamers for the foreseeable future.

    In mostly unrelated news, I have two functioning thumbs.
    Before you sit back and say ‘pfft, you and the pandas, big deal,’ let me tell you, a month ago two thumbs was like something from my dreams. Along with marrying Seth Rogan and opening my own bakery and calling it ‘Sugarbuns.’
    I lost use of thumb in a sad lemon-slicing accident. I’ll spare the gory writhing in pain on the floor of the back-room details, but suffice it to say, one bleeds out of their thumb a lot more than one might expect.
    Thumbs are really useful. And you don’t think about it until you can’t use it anymore. Tying shoes, opening bottles, turning pages, texting, typing, you name it.
    ‘Okay, but what’s your point?’
    So, for the first week or so, I couldn’t remember having an intact thumb. Have you ever done that? When you’re really sick, or really stuck in the middle of something bad, and you just can’t remember what it was like to not be sick or stuck. And while you may know better, it still seems as if the way things are at the time is the way they’re always going to be.
    Of course, it slowly got better.
    And now, I have this miraculous fixed thumb. And in between bouts of being ridiculously astonished at the amazing (dude, we are so amazing) healing powers of my own body, I try to remind myself of the way I felt in the beginning.

    It was bad. This garish wound that was made even more inconvenient at a job where I serve drinks all day.
    And I waited. Now it’s all pink and new and a lot more sensitive to touch than my other thumb.

    So.
    Just thought the whole thing was worth remembering.

    August 23rd, 2008

    If I had some more time to spend, then I guess I’d be with you my friend.

    Shrimp wonton noodle soup with kamaboko. I know, I know. Comfort food much? I could’ve added some bok choy to make it a lot prettier, but it was late, and I wasn’t in the mood to go hunting down fresh veggies. The wonton took forever to finish, so the sooner they could get in my tummy, the better.

    Shrimp wonton
    1 c. (about 1/2 pound) ground chicken
    8 medium shrimp, peeled, deveined, finely chopped
    1 green onion, finely chopped
    1 t. soy sauce
    1 t. dry sherry
    1/4 t. white pepper
    20 wonton skins
    1 small dish of water

  • While filling your wonton, bring a large pot of water to boil.
  • Mix the chicken, green onion, soy sauce, sherry and pepper together to form a smooth paste. Add shrimp.
  • Scoop about 1 t. of filling onto the center of each wonton skin.
  • Dab your finger in water dish, then run it around 2 adjoining edges of each wonton skin to dampen.
  • Fold the wonton skins over to form triangles. Press the edges firmly all the way around to seal. Set filled wontons aside (don’t let them touch or they’ll stick together). Repeat with remaining wonton skins until all are made.
  • Gently lower the wonton with a slotted spoon into the boiling water, dropping them in successively one by one, so they don’t stick together. Boil until the meat is cooked and the wontons float; about 4 to 5 minutes. Wonton you don’t use can be frozen (don’t let them touch when you wrap them) to be used later.
  • Remove with a slotted spoon and drain.
  • Soup stock
    4 c. chicken broth
    fresh kai lan or bok choy
    1 T. soy sauce
    1/2 t. sesame oil
    1 green onion, chopped
    1 small garlic clove, finely minced

  • While the wonton are cooking, heat the chicken broth until boiling.
  • Stir in your chosen veggie, soy sauce, garlic and sesame oil. Cook for 1 minute, until the veggie softens.
  • Ladle the soup into a large bowl. Add lamian and wonton. Garnish with green onion, sesame seeds, or kamaboko.
  • So, I didn’t exactly pick the most complicated recipe to offer as penance for being absent for so long. But while grocery-shopping I did pick up ingredients for a curry dish or two as well as everything I need to make a batch of malasadas, so I will hopefully be posting those soon.

    The other night, a friend and I spent some time wandering around the Loop. We ended up settling at Meshuggah’s to caffeinate ourselves and sit around and talk about things like art and religion and whether or not collecting Hello Kitty paraphernalia is cooler than collecting fairies. (Anyone who has seen my apartment knows my vote.)
    At some point, a very nice and normal looking guy in his late 20’s joined our conversation. He had glasses, a pipe, a beard, a wedding ring, and a Blackberry filled with dozens of photos of maybe the most adorable baby in the world. He told us about coming to St. Louis to get his Masters in philosophy, about how much he loves The Office, about how he was 4 hours away from his wife and child, about how he felt about education, art, religion, cable television, and what the idea of the “cougar” means for girls my age trying to get dates.
    I didn’t really think the conversation could be more entertaining, or more random.
    Suddenly, he gets serious. Sort of. He asks if he can be perfectly frank and get our honest opinion on a situation he’s in. He says, “So, I have a date next weekend.”
    Ohhh-kaayyyy.
    Fast-forward through our puzzled looks, and our polite questions that could easily be translated as “What the hell?” and we’ve learned that this date is with a girl that he has no feelings for and has not informed of his non-single status.
    My friend was very clear to him how she felt. What he wanted – which he described as “having his cake and eating it too” – was utterly despicable. While I felt similarly, I tried to ask questions to point his brain in the right direction.
    Q: “Would sex with this new person be worth losing your wife and child when she found out?”
    A: “No, my wife wouldn’t leave me. She’s too nuts about me.”
    Q: “How would you feel if you had discovered that your wife had done same thing?”
    A: “I wouldn’t really mind that much.”
    Ohhh-kaayyyy.
    He argued that it was harder for a man to remain monogamous. He said women didn’t need sex the same way men did. Every reason we gave for him to simply go home for the weekend instead of seeing this new girl was met with an excuse.
    As the barista from Meshuggah gave a last call and we started to get up to leave, all we could do was ask this man to go talk to his wife so that – at the very least – she could make an informed decision as to whether she should stray or remain faithful, the same as her husband.
    He had told us his real name, where he lives, and where he goes to school. As we left, he seemed nervous, and suggested he’d prefer we not try contacting his wife. I joked about blogging about it instead.

    I don’t want to marry this man. I don’t want to be sitting at home with an adorable 5-month-old while my husband discusses cheating on me with a couple of strangers.
    The idea is a little bit terrifying.

    May 6th, 2008

    Laughing is easy, and laughing is all I have.

    Posted by LA in Relationships

    Tempering chocolate is a very precise process. If you don’t carefully manage the temperature, you could very easily ruin the candies you’re planning on making.

    But it’s so hard to tell at first. All molten chocolate has the same appearance. You could be forming type V or type II crystals, but until the chocolate has cooled, you won’t know if it will have that glossy finish and loud snap, or if it will look gray and crumbly.

    It’s exciting and scary all at the same time.

    But even if the crystals you create end up being too big, you haven’t ruined things completely. You can always melt it down and re-seed it again.