I had a lot of dessert sampling during Thanksgiving. There were some impressive spread of chocolate cakes, cookies, pies and etc. All home-made. I didn’t know this until recently, but the fiance’s family (his cousins) includes some very talented bakers. I believe one went to culinary or pastry school.
I enjoyed browsing thru a ton of recipe books at their house, one really caught my eye because I wanted to make every recipe that was in it. It was “The Best of America’s Test Kitchen 2008” cookbook. I think this book can dangerous.
But I realized that with all the feasting the last few days during Thanksgiving, I did not have any food that had coconut in it. Not even coconut desserts, which is usually served at family parties, but this year we didn’t have any.
I was craving it this morning and made chocolate protein oatbran and added melted coconut butter, pumpkin puree and unsweetened coconut chunks.
It’s time consuming to wait for the coconut butter to melt or at least get liquidy after it has hardened in the jar, but in this case, it was worth it.
I just put the whole jar in a pot with hot water (water level covering half of the jar) and wait for the coconut to melt inside and scoop it up. Liquid coconut cream.
Our refrigerator is filled with so much leftovers that it looks like it’s going to throw up each time I open it. Even though I have a lot of leftovers in the refrigerator, I just want to take a break from eating the same food I’ve been eating.
Me and the fiance had cravings for dim sum. It’s simple, steamed and exactly the opposite of the Thanksgiving food that includes decadent desserts, and dishes filled with creams and sauces.
We went to our usual spot and ate at Furiwa Restaurant. This is our go to place for dim sum.
Shrimp dumpling and shumai.
Fried shrimp roll and scallop dumpling/shumai.
One of my favorite dishes at dim sum is Chinese broccoli.
All together now. We were happy with this meal, it was just what we needed.