My birthday was Wednesday…except it was more like a birthWEEK thanks to all of the fun things that helped stretch the fun from Saturday to Wednesday. Here’s a randomized recap:
Tea Cup: I’ve been oogling over my roommate’s tea cup ever since she moved in. It’s an enviable blend of form and function, and the removable tea diffuser is so much easier to clean than the little round mesh diffusers you drop into a cup. Read was so kind and got me my very own pair – one aqua and one red. Take a look at the company’s website – you’ll end up wanting a whole tea set.
Homemade potstickers: The roommate doesn’t just own nice teacups – she also makes some killer homemade potstickers. I’ve had a veggie version and a pork version and they’re both DELECTABLE. I’ve seen potsticker recipes but for some reason the process always intimidated me…it just seemed like a doughy disaster waiting to happen. Sandra’s recipe is mostly in her head (i.e. some of this and some of that) so I can’t really share it. But maybe a few notes on the process will be more helpful anyway, and will help convince you to try making them if you do have been intimidated. Here’s what I’ve learned:
- fresh ginger & fresh garlic. You need plenty of both
- use an iron skillet, put in a healthy coat of vegetable oil, and heat it to medium/high
- brown the potstickers for a few minutes, then pour in a quarter cup of water and cover with a lid
- repeat the water/steaming process until the wrapper is translucent. You don’t necessarily have to flip them.
Sandra got me a pair of rice bowls for my birthday (see above). They’re so elegant and just the right size for noodle and stir fry dishes.
Shortcake: I’m not a big cake fan…but shortcake is a whole ‘nother story. I use Better Homes & Garden’s recipe from the classic red & white checkered book. Usually with Cool Whip but this time my friend brought over whipping cream.
- 2 cups sifted all-purpose flour
- 2 tablespoons sugar
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup butter
- 1 egg, beaten & 2/3 cup milk
Sift together the flour, sugar, baking powder, and salt. Cut in the butter until mixture resembles course crumbs. Mix in egg and milk; stir just enough to moisten. Spread dough in greased 8 inch round or square pan. Bake at 450 degrees for 15-18 minutes. Remove from pan and let cool for 5 minutes. Cut into two layers and alternate cake/cream/strawberries.