Ugh, what a crappy day.

I’ve had some ingredients lying around for a couple weeks to make rose truffles. I was going to make them for the Anime Boston staff dessert contest, but I ran out of time. I also got some other stuff that I wanted to mess with, including bamboo rice and Meyer lemons (I wanted to try making lemon curd)

As I’ve been doing virtually no cooking for a couple weeks for one reason or another, I’m itchy to cook something. I have been craving plantains and black beans like mad. I’ve been nagging my husband to go to a Cuban restaurant in Jamaica Plain, but he denies me this request because he feels parking in JP is a pain in the ass (which it is, but suck it up, mister). I decided I’d make some at home  instead. Armed with my newly-upgraded membership to the Cook’s Illustrated website so I can get at the “Editor’s Choice” recipes, I’ve got some recipes saved and some shopping lists created to make: twice-fried plantains (tostones); black beans with ham hocks, cilantro, and lime; roast pork loin with mojo and oranges; and baked long-grain rice. I think this could be pretty good, but first things first! We’ve got to clean the hell out of the fridge, do some dishes, tidy up the kitchen, and most importantly, we need ingredients. The husband’s taking a nap (he’s been up since pretty early this morning, so I’ll be good and patient). Maybe later, we can go get groceries. I’m excited to try making this stuff! There was also a recipe for Cuban-style oven-roasted pork shoulder, but I’d end up with enough pork for like 12 people, and there are two of us. Maybe I’ll save that one for another time; I don’t think I’m up to having buddies over this weekend as I’m getting over an MS flare-up and I still feel kinda crappy.

There was a nutty storm overnight. I am told that we didn’t get it nearly as bad as they did elsewhere on the coast of the Atlantic, and judging by photos I’ve seen, this is nuthin’.

I was pretty sick this past week from various and sundry MS-related symptoms and treatments, so I don’t have any more truffle photos to share, just experiences. People loved ‘em, or they were humoring me in a very convincing manner. Today: making more green tea truffles!

I’ve been following the Korean cooking blog of a lady named Maangchi, and today I am going to make pickles using her recipe. I love watching her videos! She apparently does occasional meets in the tri-state area and takes people shopping at H Mart so they can learn how to source produce well. I’d like to try to go at some point. Something else she’s got me wanting is to buy some new cookware so I can better make bulgogi at home that isn’t so much grilled as broiled.

The first photo is not what it looks like, which is to say that I am a person who puts poop in her fridge to chill. Nope, just trying to get the choco to harden after forming them into unappetizing-looking balls. I formed them using my handy new scoop from Williams-Sonoma: it’s like a tiny ice cream scoop that makes 1″ balls. Should come in handy! I also got provisions for my green tea truffles, including what better be some incredibly good green tea powder, given the price and what I had to endure to get it (Sunday afternoon at suburban Whole Foods in affluent and snotty Boston suburb, you do the math).
I also made some labels! I’ve finished rolling them in cocoa powder, seating them in their little wax paper cups, and stashing them all in the fridge. They’ll get another dusting of cocoa powder before going to their recipients (I was thinking about finely crushed peanuts, too). Tomorrow comes the green tea truffles.