poke. (pronounced Poh-Keh)
It’s basically deconstructed sush-ay and it’s good! I mean if you like that stuff. I tried it at Pokeworks on Thayer and was satisfied. Was I impressed? No. Was I disappointed? No. Would I recommend it? Yeah if you want poke. a little stressful to order if you’re indecisive like me but the preselected combos written on the board are probably better than anything you could think of yourself anyway. I would probably go again! but not all the time. they also have these cool coconuts that are soaking in a tray of water with a lonely ice cube in them. I’m pretty sure they were filled with coconut water but I’m not entirely sure. Some woman bought one and walked out sipping, holding a red umbrella and seemed content. Anyhoo a good day finished with a good meal. the ac was blaring but it was a very pleasant environment. plus you get 10% off of froyo next door with your receipt!
Latkes: The most beautiful, tasty, divine, potato-based pancakes in the world.
What is a latke? Imagine the crispiest french fries paired with the tangy fruity flavor of a ripe apple, and good cheer of the holiday spirit fried into pancake heaven. That is a latke. (also known as a potato pancakes)
Why do we eat them? Latkes are fried in oil, which adds to their delectable nature and recalls an important evening in the history of the Jews. On Hanukkah, we eat food fried in oil to remember the oil that burned for eight nights instead of one night in the synagogue of the Maccabees. (Click here for some cute kids and more info!)
Recipes: Not to brag or anything, but my mother makes the best latkes. You may be thinking, yeah sure, whatever, everyone thinks that their mom’s recipe is the best. But my mother’s recipe is actually the best. She’s won contests, and then she’s been asked not to compete in those contests because those latkes were TOO GOOD and made everyone else feel bad. The Blumbergs don’t mess around when it comes to latkes. And here’s our recipe:
(this recipe may have been edited to keep secrets safe, but these latkes are delicious)
Serves 2-4 people
I would recommend doubling the recipe for a family of 4
The Base: POTATOES (3 Russets)
ONIONS (1 small)
For the base you can also mix in some sweet potatoes (or any other root veggie) to spice things up!
Grate them both into a bowl and squeeze out all the water using your hands, in order to get rid of all the liquid. This way the pancakes will stay together.
Seasoning: FLOUR (2 tbsp.)
SALT (1 tsp)
PEPPER (1 tsp)
Add the seasoning and mix together with potato mixture.
Frying: OIL (Canola, use about ¼ cup for each latke)
Form the potato mixture into pancakes, and fry in oil until golden brown, making sure to flip them to get an even color.
Serving: Serve latkes hot, pair with a nice applesauce, or some sour cream. These things go fast so make sure to make enough (and eat them while they’re hot!).
If you’ve seen me around school in the last week, you’ve probably heard me talking about the “wet paper” I eat for breakfast everyday. No, I don’t actually eat wet paper every morning, I’m not a vegan, I’ve just been experimenting with overnight oats.
What are overnight oats? you might be thinking. Overnight oats originated as Bircher Muesli, a cereal created by a Swiss doctor named Maximilian Bircher-Benner. Bircher Muesli is made by taking dry oats (like the ones Bottom eats in Midsummer! SHAKESPEARE AND BREAKFAST!! IS THIS A DREAM?!) and soaking them in lemon juice or water. This “cooks” the oats, by letting them absorb some moisture and become less dry. Muesli’s comeback (or overnight oats’ comeback) is a fairly recent development in the breakfast world. My guess is that some CEO at Quaker Oats (go Lynx!) came across this idea while they were scrolling through Pinterest, and saw a new and improved oat-scheme to bring the classic grain back into style.
Personally, I like the idea of oatmeal better than the taste or the experience of consuming it. I thought that overnight oats would change the game for me, but I was wrong. After two weeks of non-stop oat eating (a new sport?), I’ve come to a conclusion: I don’t like overnight oats, and neither do most of my friends. Whether it's the color, scent or texture, something about the dish is just unappealing. Instant oats are just as quick, and with the use of the microwave only take 5 minutes max. Overnight oats move at a glacier's pace. You spend 2-5 mins measuring the ingredients and getting the ratios right, and then around 10 hours letting them sit in the fridge -- yes, I understand that you're asleep, but time is time, Bubala! Oh, and did I mention that overnight oats are cold? Well, overnight oats are served cold, a detail that adds to their lack of appeal.
In other words, either overnight oat-making is a skill that I seem unable to master, or they’re just not that good, or maybe both. I MEAN NO OFFENSE to anyone who loves overnight oats or believes that cold oatmeal is superior, I am just stating my opinion. So next time, if you’re really in the mood ...
Maybe get up earlier to make regular oatmeal, get a pack of instant, or choose toast *gasp*, or yogurt *gasp, gasp* or….. EGGS *ahhhh what? no!*. Basically, any breakfast is a good breakfast, unless it's overnight oats which, in the eyes of Ellie, is not worthy.
ps. my mind is open to change, so if you would like me to try your recipe, I will not complain. Just shoot me an email!!