Ugh, I’m already falling behind! I made the cranberry sauce last night according to schedule but that was seriously so easy I think my six year old could have done it. I stayed up until 1 am doing the dough for the cinnamon rolls and this morning rolled and baked two test batches.
The rolls were woefully undercooked in the first batch and the second one that I left in the oven longer was better, but still undercooked. I also put way too much sugar. It’s a good thing I’m doing test batches!
I’ve been home with a tummy ache all Halloween, but while lying around bored, I came up with an idea for dessert tonight, candy corn mochi!! I’d made tri-color mochi before and it’s typically made during Christmas with pink, green, and white colors. This time, all I did was color the mochi orange and yellow instead of green and pink.
As I mentioned in my last post about ong choi, cooking stuff you grow at home and the stuff you buy in the market is pretty different because the stuff we grow just shoots out and grows like the wind, which means a lot of the stems are older and extremely fibrous. I’m still trying to get the hang on how to harvest it right, but in the meantime, I have a more simple (and kinda gross) method of checking the stems.
When we bought the big water slide for Baby Girl’s birthday party, we knew it meant using it at least one more time for it to be worth the purchase price. We decided to use 4th of July as an excuse for a big water slide party again and in the end, we had 13 kids running around our yard squealing and sliding and flinging water balloons. I made hot dogs, fried burgers, and made three different types of Independence Day food!
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