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This Red Bean Ice Bar is basically a sweet popsicle filled with red beans. The most awesome thing about it is that there are red beans in every bite. Every. Bite. Yay! (I looked up how to spell ‘popsicle’ because really, it’s been years since I’ve written that word, and learned that it’s called ‘ice lolly’ in England. Cute, huh?)
I’ve been racking my brain trying to think of some things to write about this Grass Jelly Drink, when I realized my feelings for this item are like the item itself—a bit perplexing. The small, soft pieces of grass jelly in the drink are made from Mesona chinensis, an herb. So yeah, it has an herbal taste which actually isn’t that unpleasant, and it also provides a ‘cooling’ effect on the body. Beyond those things, I can’t really tell you why I like this drink, I just do.
A piece of brown grass jelly that got stuck in the mouth of the can after I poured the contents into a glass. It’s best to use a straw for this drink if you want to get at all the little grass jelly pieces.
I’ve got big plans for this weekend. Exciting plans. Seriously fun plans. Okay, not really. All I’ve got planned so far is to continue working on a secret project involving, well, nevermind. That, and to buy more of this Cheese Mushi Cake. I bought only one last week, and immediately regretted not buying more after tasting it.
I have a friend who loves to add a few shakes of crushed chili to seemingly every dish he orders at restaurants. I can’t recall what all of those dishes are, but pasta is definitely on the long list. I think it’s a bit strange (he probably wouldn’t be my friend if he doesn’t have some quirks), but mostly endearing. I’ve noticed Nick Stellino also loves crushed chili. Am I the only one who has an urge to poke his belly whenever I watch his cooking shows?
Rather than tell you again how I like to cook Asian greens, I’m just going to link to another blogger who actually knows what they’re doing when they’re cooking. Jude at Apple Pie, Patis, & Pâté has a a yummy-looking recipe for this vegetable, Simple Stir-Fry: Shanghai Bok Choy. While I’m not as competent as Jude in the kitchen, I can do one ‘fancy’ trick with this and other similar vegetables. |
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