Has anyone else been struggling a bit this week? I’ve seen this sentiment on social media that this week in particular has been more difficult for a lot of people, whether in their work lives or their personal lives. Personally, I’ve been feeling it a lot at work, vacillating between period of virtually zero productivity and periods of highly rare focus but getting blocked by something or other.Read More »
14-Day Quarantine Workout?
As I’ve mentioned on this blog before, I am not great about working out and, when I do commit to it, I prefer doing classes because the external accountability keeps me on track.
Of course, with shelter-in-place and self-quarantines abound, the scant classes I was attending are no longer an option to me. So many fitness studios and individual instructors have made workouts available online, via YouTube and Instagram Live and IGTV and more, and I’m really grateful for it! However, I do feel overwhelmed by the choices that are available to me! Do I try dance fitness? Or a HIIT (high intensity interval training) class? Maybe boxing? Yoga??
It’s been a bit too much, which is a convenient excuse for me to just do none of them. 🙃
I’m learning a bit about what kind of home classes I like doing. For example, I don’t like spending so much time on Instagram, so the plethora of amazing classes on IG Live or IGTV don’t appeal to me as much. Live classes are still helpful for me because the external accountability of being on time and going through a full class help. (Although I will be honest and admit that I have just stopped partway through a too-hard tabata class, I’m grateful that I can work out with my camera off.) I’ve also had some success following along with YouTube workouts when I am looking for a specific type of workout, for those truly rare occasions when I actually know what I want.Read More »
Favorite Frozen Asian Foods
Inspired by a post I saw on subtle asian cooking, the cooking offshoot of the famous subtle asian traits, I thought I’d share some of my favorite frozen items to get at the Asian grocery. I wish I had more of these in my freezer right now, but I’m glad that I started quarantine with a lot of these in my freezer already.
The most important and critical and essential item:
My family has been purchasing Way Fong Chinese Brand Pork Dumplings for as long as I can remember, and we’ve only ever ventured to other brands a handful of times. These are the best store-bought dumplings I have ever eaten, other ones pale in comparison, and they’re a high bar for many homemade dumplings to meet as well. I always have a bag or 2 (or 3… or 4…) in my freezer and I get quite anxious when I have one or fewer bags. (I currently have 5 dumplings left in my freezer and I don’t know when I’ll be able to buy more again. I learned later that the SeriousEats team came to the same conclusion after trying many dumplings, so I’m glad that I’ve really only ever tried the best.
Pizza + Quesadilla = Pizzadilla [recipe]
Did you hear chain emails are coming back into vogue? I got sent one the other day, but the intent was more wholesome than I remember them being when I was 11. It was a recipe exchange, and here’s the simple but satisfying one I sent as my contribution.
Pizzadilla! (Pizza + Quesadilla)
Ingredients:
- 1-2 tortillas
- Sauce
- I usually have some kind of pizza sauce just for this occasion, but you can use anything depending on the kind of pizza flavors you’re going for
- Mozzarella cheese
- Toppings of choice
- Pepperoni and spinach are usually on mine
- Oil (if frying)
- OPTIONAL: Flavor garnishes of choice
- I like red pepper flakes and roasted garlic/garlic powder
- OPTIONAL: Something to dip the whole shebang in
- Can be extra pizza sauce, can be ranch, go wild
Steps:
These depend a lot on how you prefer to make quesadillas. You can either do two tortillas stacked on each other OR fold over one quesadilla. I like doing the first way, so I’ll be focusing on that method, but you can more easily seal up the second way and I do like doing that for when I want a smaller portion. I’ll put those instructions in (parentheses)Read More »
Quarantine Cooking (1)
Many of us have been cooking a lot more since we started sheltering-in-place, and I’m certainly no exception. Here is a quick roundup of a few of the meals I’ve made, some of which are new to me and some that aren’t.
I’ve very slowly gathered the ingredients needed for pasta carbonara, and with a recent lucky break allowing us to find a time slot for grocery delivery (it’s not easy), and for us to find eggs in stock at the time, I decided now was the time, before I ran out of one of my other ingredients. I like to use the method featured in this Bon Appetit video, because the sauce is cooked through completely off the heat by the residual heat from the pasta, so I am always confident that I won’t scramble my eggs. Read More »
Sip of Starrshine 