Sunday, December 31, 2000

Bok Choy Recipe

Bok Choy is a Chinese vegetable. It's classified as a type of cabbage.

I've seen it cooked many times on tv, but I've never made one myself. I read up on it, and the general consensus was to sauté it in pan.

So that's what I did.

1 head of Bok Choy cleaned and 1 inch oh the stem cut off
1 teaspoon of coconut oil
Salt to taste
Pepper to taste
A pinch of crushed red pepper
teaspoon of fresh garlic
1 teaspoon of honey

Once the pan and oil are warm throw in the Bok Choy with salt, pepper, and crushed red pepper. Let cook about a minute, then add fresh garlic and honey. Cook for and additional few minutes until tender.

Take out and sprinkle with parmesan.

You want to make this dish last in your meal as it only takes a few minutes.



A Matter of Taste Serving up Paul Liebrandt

Oh my my. If you are a foodie like me, this is a MUST watch documentary. It is on HBO on demand right now. A super interesting story of a star chef on top, that takes a dive down. It's a story of artistry, and the struggle that comes with that desire. The discomfort that comes from being held back is relatable. The chefs want to have the freedom to create is shared by the viewer. You feel it! The timeline spans over ten years, and one realizes the tenacity and dedication it takes to achieve a goal. I was more than entertained, I was inspired!