Clams and Chorizo

Amount Per Serving Calories: 435 | Total Fat: 30.5g | Cholesterol: 46mg

Ingredients

• 24 small clams in shell, scrubbed
• 1/4 cup cornmeal
• 1/4 cup olive oil
• 3 cloves garlic, minced
• 8 ounces chorizo sausage, sliced
• 1 medium red onion, sliced
• 1 pinch red pepper flakes (optional)
• 1 (12 fluid ounce) can or bottle dark beer
• 1 (8 ounce) bottle clam juice
• 1 (28 ounce) can crushed roma tomatoes
• 3 tablespoons chopped fresh oregano
• 1 pinch salt and pepper to taste

Directions

1. Place clams in a large pot with enough water to cover. Stir in cornmeal. Let stand for about 20 minutes. Rinse clams thoroughly before cooking.
2. Heat the olive oil and garlic in a large pot over medium heat. When the garlic is fragrant, add the chorizo, onion, and red pepper flakes. Cook for 2 or 3 minutes, then pour in about 3/4 of the beer. Let simmer for a few more minutes, then add the clam juice, tomatoes, and rinsed clams.
3. Cover, and simmer until all clams have opened. Season with oregano, salt and pepper before serving. Drink or discard remaining beer.

Follow your heart, but be quiet for a while first. Ask questions, then feel the answer. Learn to trust your heart.

Another Sleepless Night.

For the past few days I’ve been having sleepless nights. Running on 3-4 hours of sleep a day is starting to take its toll on my body, but I don’t care. In a way, it’s nice - feeling complete loneliness. It’s as if the world finally slows down for me. Just me and my thoughts. Yes, I am well aware that a mind full of contemplation and irrational emotions can be dangerous, but it’s much more relaxing than you think. No one is there to judge you. No one can tell you you’re wrong.

Time to myself is hard to come around nowadays. I’m taking every bit of what I can get, even if it means finding peace of mind at 5am.

Asian Style Country Ribs*

Amount Per Serving Calories: 653 | Total Fat: 44g | Cholesterol: 177mg

Ingredients

• 1/4 cup lightly packed brown sugar
• 1 cup soy sauce
• 1/4 cup sesame oil
• 2 tablespoons olive oil
• 2 tablespoons rice vinegar
• 2 tablespoons lime juice
• 2 tablespoons minced garlic
• 2 tablespoons minced fresh ginger
• 1 teaspoon Sriracha hot pepper sauce
• 12 boneless country-style pork ribs

Directions

1. Stir together the brown sugar, soy sauce, sesame oil, olive oil, rice vinegar, lime juice, garlic, ginger, and Sriracha in the crock of a slow cooker. Add the ribs; cover and refrigerate. Allow ribs to marinate in the refrigerator for 8 hours or overnight.
2. Before cooking, drain marinade and discard. Cook on Low for 9 hours. Drain cooked meat and shred, using 2 forks.

*This is a super slow cooker recipe

Any book recommendations?

I’m open to any genre, especially [dirty] romance.

Spicy Salt-And-Pepper *Squid

Amount Per Serving Calories: 1294 | Total Fat: 83.3g | Cholesterol: 261mg

Ingredients

• 10-20 Dried red Chilli
• 3 tablespoons Salt
• 2 tablespoons black peppercorns
• 2 tablespoons Sichuan peppercorns
• 500 g Rice flour tempura flour
• 1 kg Squid Just the body and legs
• 500 ml Peanut Oil
• 2 tablespoons Coriander chopped
• 2 Limes Cut in half for squeezing

Directions

1. Dry roast spices (salt, both types of peppercorns and chili) in a pan over a low heat until salt starting to turn golden and spices fragrant.
2. Place into a mortar and pestle and cool.
3. Once cool grind with the mortar and pestle to a fine consistency.
4. Mix through the rice flour.
5. Heat oil in a wok or saucepan to 180 degrees Celsius (a sugar thermometer is the safest and best way to check your temperature).
6. Cut squid into thin strips (or score lightly with knife and cut into larger pieces) keep the legs whole.
7. Dust lightly in the flour mix and cook a small batch at a time to retain the heat in the wok to give your squid crunch.
8. Drain onto absorbent paper and place onto you plate.
9. Serve with some chopped coriander over the top, a bit more salt if you wish and also some lime wedges, great with an Asian beer.

*This recipe works well using prawns or tofu