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Tag: Urban Landscape

Wordless Wednesday: The New Normal

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May 13, 2020May 10, 2020

Hannah (BitterSweet)4 Comments

Wordless Wednesday: Chicago, in the Loop

The Loop, downtown Chicago, home to “The Bean” (otherwise known as Cloud Gate) in Millennium Park, and so much more.

March 4, 2020February 20, 2020

Hannah (BitterSweet)1 Comment

Wordless Wednesday: Step It Up

16th Avenue Tiled Steps

Flights of Fancy Staircase

Hidden Garden Steps

Lincoln Park Steps

Tompkins Stairway Garden

January 15, 2020January 11, 2020

Hannah (BitterSweet)5 Comments

Wordless Wednesday: City by the Lake

January 8, 2020January 2, 2020

Hannah (BitterSweet)5 Comments

Wordless Wednesday: Chi-Town

November 13, 2019October 31, 2019

Hannah (BitterSweet)4 Comments

Wordless Wednesday: Tel Aviv Show-and-Tell

Carmel Market
HaCarmel St 48
Tel Aviv-Yafo, Israel

September 4, 2019August 28, 2019

Hannah (BitterSweet)8 Comments

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Good to know I'm not alone in my love for chili crisp! Since everyone loved those spicy saltines so much, I thought I'd bring the heat back for another round. Can I interest anyone in a bit if chili crisp creamed corn?⁣ ⁣ It's a bit like esquites (elite but cut off the cob) although a touch lighter, since I went with coconut yogurt instead of mayo for that rich, saucy binder. Not saying it wouldn't also be great with vegan mayo, though, and maybe even a bit if cheesy nooch over the top, too...⁣ ⁣ 1 Tablespoons Coconut Oil⁣ 1 1/2 Cups Corn Kernels, Fresh, Frozen, or Canned and Drained⁣ 1/4 Teaspoon Salt⁣ 3 - 4 Tablespoons Plain, Unsweetened Coconut Yogurt⁣ 1 1/2 - 2 Teaspoon Chili Crisp⁣ 1 Scallion, Sliced⁣ ⁣ Melt the oil in a large skillet over high heat. Add the corn and salt, and cook until softened and very lightly browned; about 5 minutes. Remove from the heat and stir in the yogurt and chili crisp, to taste. Transfer to a bowl and sprinkle sliced scallion on top. ⁣ ⁣ Serve hot or refrigerate until thoroughly chilled. It's great eaten cold, too!

Chili and chill. Is that a thing? Let's make it a thing. 🙃⁣ ⁣ Another one of my many quirks is that I like eating most soups and stews cold. It's a lingering habit picked up from years of working in a restaurant seving only prepared food. Everything was grab-and-go from the refrigerated deli case, so when I got a break, that's exactly what I would do. There is nothing more gratifying than icy, salty miso soup after working in a hot kitchen all day, or thoroughly chilled white bean delicata. ⁣ ⁣ Now, come summer time, I try to prepare everything in advance, before the sun becomes too intense and while there's still time to properly chill those dishes out. Cold chili is pretty amazing, as I've recently rediscovered. Fiery spices with a refreshing delivery; it will make you sweat while cooling you down. 🥵🥶⁣ ⁣ Would you eat cold chili? Is this just crazy talk? What are your favorite foods to eat cold that are traditionally served hot? 🌶️🧊

Saltines suck. Yeah, I'm getting right into it today. I think we can all agree that the only thing worse than a saltine cracker is an unsalted saltine cracker, right? I mean, you would genuinely be better of chewing on toasted cardboard. ⁣ ⁣ Well, thanks to the marvels of modern technology, that's exactly got in another bungled grocery delivery. Thanks @instacart!⁣ ⁣ With that dubious inspiration though, I should be genuinely thanking them though, because it forced me to get a bit more creative to turn those sodden biscuits into something more edible. ⁣ ⁣ Chili crisp to the rescue. 🌶💪🏻⁣ ⁣ I'm calling these "Chili Crisp Crack (Crackers)" for obvious reasons. Spicy, savory, compulsively snackable, the potent mixture of Sichuan peppers and chili flakes (and yes, MSG) can literally make anything delicious. Here's the proof.⁣ ⁣ These are straight 🔥🔥🔥 if I do say so myself.⁣ ⁣ 3 Tablespoons Olive Oil ⁣ 1 Tablespoon Toasted Sesame Oil⁣ 2 Tablespoon Chili Crisp⁣ 1/2 Teaspoon Salt⁣ 5 Ounces Unsalted Saltine Crackers⁣ ⁣ In a large bowl, mix together the oils, chili crisp and salt. Add the crackers and stir very gently to coat.⁣ ⁣ Spread the crackers out on an ungreased baking sheet and bake at 300 degrees for 20 to 30 minutes, until dry to the touch. Cool and store in an airtight container.

Seems we've got another Sichuan situation here, folks. @soundandsavor is at it again, coming in hot with a fresh Chinese takeout menu.⁣ ⁣ Kung Pao Cauliflower brings the heat with hot chili paste coating everyone's favorite cruciferous vegetable, along with toasted peanuts for a satisfying crunch.⁣ ⁣ Yu Xiang tofu has the unfortunate translation of "fish fragrant tofu," but trust me, there's nothing fishy about this. It's all about the fragrant, delicate balance of sweet, sour, hot and salty with black vinegar, pickled peppers, soy sauce and sugar.⁣ ⁣ An unconventional mixture of spring vegetables bathed in a rich, coconut curry mixed vegetable delivers more sweet than heat, while still boasting bold seasonings with an intense homemade yellow curry blend.⁣ ⁣ Soft, steamed eggplant with sesame sauce is pure savory comfort. Almost silken, gently nutty, it's like a cooling blanket to contrast the pungent, spicy accompaniments.⁣ ⁣ Don't forget the ma la (numbing/spicy) cucumber pickles and marinated pickled sprouts on the side, please. Each individual component is incredible, but together, the complete experience is beyond description. In fact, stop reading my ramblings; Just order, eat, enjoy.

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