Brr! I have officially declared it Snowvember. It took a while to get here, but the snow just keeps coming. All the ski resorts are rushing to open new terrain for their opening weekends. I am definitely going to have to get out there soon. But for now, I am cuddling up in my apartment with a nice bowl of this Malaysian curry.
Looking back, it is surprising how many of the Thai dishes we made in the scorching heat of Chiang Mai are a much better fit for the snowy, cold winter in Colorado. Tom Yam soup is a staple in Thai cuisine. It is even easier to make than coconut curry and also extremely healthy. This is a shrimp Tom Yam, but you can easily make it with veggies or any other protein. This dish is spicy, but has a bright acidity from the lime and lemongrass.
Working nights has really made me love breakfast. Since I have to be into work by 2:30 or 3, I don’t feel like I really have time to make a nice recipe for my blog on days that I work, but breakfast is a different story. I can wake up early, make a delicious meal, and still have time to photograph it before work. I never was a huge breakfast recipe fan before, but lately I have been loving making delicious, over-the-top breakfast dishes.
Wow, I feel like I have been going, going, going the past week or two. I have hardly had anytime to focus on my blog and get posts written; sorry if I haven’t been giving all of you the attention you deserve! I am working like a madman, but it is paying off! I have been training on grill and am LOVING it! Definitely need some practice but it is so exciting moving up in the kitchen finally.
Happy Friday everyone! I would like to announce that I am officially a college graduate! Since I graduated in the fall (a semester early!) the ceremony was very small, which was nice. I only knew one girl graduating with me, but I also had the chance to talk to my professor who inspired me to create this blog. We can all thank Mindy for the creation and continuance of Savour the Senses! But back on topic, Friday means time to featured another fellow foodie. This week we have Kiri from Healthy Foodie Travels with a simple, healthy recipe for you all. With that, I give you Kiri:
Chinese Chilled Soy-Glazed Asparagus and Shrimp w/ Warm Tomato Sauce
Today is, yet again, the reveal day for Secret Recipe Club! I have been up to my ears trying to finish up school and get everything together to graduate while also preparing for my move to Hawaii in January. Needless to say I have hardly had any time to cook or come up with new recipes of my own. Luckily, Secret Recipe Club gave me a great blog this month to browse, which led me to a new festive recipe for the holidays.
The GoodWill near my house recently had a half off sale. I know that seems ridiculous since everything is already priced so low, but it mean shopping time for me! It was like Christmas going through their kitchen section. There were so many cute accessories and dishes for my food photos. I came out with multiple textured mats, plates, bowls, silverware and more all for only $14! This picture shows a few of my new accessories. I love the textures in this photo even though the colors are a bit off.
The day has finally come! I have been waiting to throw my Foodbuzz 24×24 party all month and it finally happened. The 24×24 is a special event where Foodbuzz picks 24 featured publishers to throw 24 over-the-top dinner parties in the same 24 hour period. My themed party was called Hot Summer Daze.
Since most of my new roommates are vegetarians, I had to provide another option along with the beef for my Foodbuzz 24×24 party. For them I chose to do tequila-lime marinated shrimp for kebabs. Shrimp only need to marinate for about 20 minutes, if you marinate them too long the acid in the marinade will begin to cook the shrimp.
This spring I worked at Natural Grocers by Vitamin Cottage for a few months before heading to Africa. After being in restaurants for so long, this job seemed unbearably slow at times. In order to pass the time, I would read through all of the cooking magazines at the registers for recipe ideas; probably not what I was supposed to be doing in my down time, but nobody ever said anything. Over these few months I accumulated a giant stack of torn out magazine pages and recipe notes. I am still trying to work my way through them without adding too much to the stack.