Trader Joe’s Plain Nonfat Frozen Yogurt

Pleasantly Tart with active cultures

It is my latest find at Trader Joe’s. Well, it’s not really my latest find. I’ve been eating this for a few weeks now, but have been unable to post about it because I am so overcome with excitement and happiness about it that I forget to take a picture. Finally, after finishing my nightly bowl I remembered to take a picture of the aesthetically pleasing container. It’s tart. More tart than Pinkberry. It also has active cultures too (something Pinkberry doesn’t have). You can tell this when you bite into it because it tastes so similar to yogurt. However, it is almost custard like in texture. Not what I initially expected, but delicious.

Chabuya, but I hardly know ya…

On a Thursday not so long ago, my boyfriend and I headed over to Sawtelle to eat at Asahi, but were unpleasantly surprised to find it closed. Instead of pouting, we I looked at the positive side of the situation: a chance to go to a new restaurant! Even though my boyfriend is a simple eater, he doesn’t like eating “new” things very much. So I said, “How about Chabuya? They have ramen and they take credit cards!” It worked. Hooray.

The service was pleasant and smooth. I ordered the Tori Soba, fresh homemade noodles with original chicken based broth, green onion, fried shallot, and charbroiled chicken. The noodles were more al dente than I am accustomed to (Asahi), but in a good way. Next time I think I would get with the house pork broth instead of the chicken broth to mix it up a little.

My favorite part of the dinner was the Shrimp Shiumai (shrimp dumplings). The delicate chewiness of a dumpling shell with the softest most amazing center. And mustard, a condiment I love, to dip in! This was a combination I never would expect to work, but was amazed to find how appropriately perfect it tasted. Four was not enough.

I plan to go back again someday, especially since I heard they have Sesame Ice Cream(!)

Chabuya Tokyo Noodle Bar
2002 Sawtelle Blvd
Los Angeles, CA 90025
(310) 473-9834

Santa Monica Classic 10K

The easiest part of this race was the running. It was everything else that made it hard. Correction: Technology made it hard. My shuffle, Shuffley, refused to turn on when the race began. This made no sense to me because I turned it on 30 minutes prior to ensure it was working and that there would be no repeats of Shuffley trouble (San Diego Half Marathon). Shuffley might be a race-ist. Or, maybe Shuffley is just race shy, because Shuffley did not work. Thus, I started the race upset. I tried to focus on the running, but I kept getting distracted and discouraged by the beautiful noises of others. For instance, the lovely woman that took deep, loud, vocal breaths; each time she exhaled, she panted out the words “oh my god.” I was too frustrated to find humor in this situation at the time and only grew more annoyed and conflicted. I couldn’t sprint ahead because that would ultimately lead me to burning out. And I couldn’t slow down because that would compromise my own time. Instead, I distracted myself with random thoughts. Like, what if that dog, that I guess was allowed to be racing, poops on the course. I would definitely be the one that stepped in it. Fortunately, the blasphemous breather disappeared in my dust, the dog never went to the bathroom, and Shuffley finally turned on around mile four. Shuffley’s resurrection significantly increased my speed and mood. I was able to recover some of the lost time and finished the race in under an hour (which means that I ran the race faster than I train). So, yay.

Now… the good stuff.

It has become tradition for my roommate and I to go out to Father’s Office II for post race celebration. After the Santa Monica Classic, I did not think tradition was going to be upheld. Instead, I took a 2 hour nap, went grocery shopping, and lounged around. That is until I got the text message from my roommate asking if I wanted to go out. Of course I did! Here are the highlights:

1. Carafe of Melville “Vernas” Pinor Noir ‘07

2. Rare Yellow Fin Tuna (a special that quickly sold out after I ordered it) - yuzu cherry tomato “ceviche”, shiso, and cilantro sprouts.

3. The Bruery Saison Rue

Asahi Ramen

I am not a big noodle/pasta eater. It just isn’t something I ever think about making or eating even though it is so easy, yummy, and inexpensive. I also never lived the cup o’ noodles / packaged noodles lifestyle that is popular in college. So when my boyfriend recommended going to Asahi Ramen restaurant many months ago, I was intrigued. We fortunately were able to be seated immediately after we walked into the small and busy restaurant. A polite waitress came over to our table and dropped off complimentary tsukemono (pickled cucumbers) and took our drink order.

I naively found the menu to be comprehensive for a restaurant that is all about noodles; I never had thought about the different ramen combinations available by mixing and matching different broths and toppings. All these choices made it hard for me because I wanted to try everything. Feeling as if I needed something more filling than “soup,” I ended up not ordering typical ramen and instead ordered the soupless Yakisoba (pan fried noodle dish with vegetables and chicken). When it came to the table, hungry eyes from a table nearby spotted my dish and contacted their waitress immediately to change their order to “what she has.” These noodles were everything I wanted that night: tasty and filling. It was also a large amount of food for a small amount of money ($8).

In a battle between eyes and stomach, I had also ordered Gyoza, pan fried potstickers, for the table ($3.50). Potstickers are also a dish that I never really have eaten much of in life. These have changed my ways, I now love potstickers. And they are the best I have tried, even though I have a limited potsticker experience.

It was a wonderful feast of food. I have been back to Asahi quite a few times since this recorded visit. Sadly, I never have taken a picture of their ramen, which I find to be just as wonderful as the soupless noodles. I am constantly changing my ramen order and don’t have a favorite merely because everything I order has been good. However, I usually add in wontons as an extra topping (for $2.25 extra) because it is the same dough used for the potstickers. I recommend! They do use MSG, unless you make it clear in your order that you do not want that in your meal. Helpful tips: It is usually always crowded during dinner “rush”, they only accept cash, and they are closed on Thursdays.

Asahi Ramen
2027 Sawtelle Blvd.
Los Angeles, CA 90025
(310) 479-2231

Homemade Pizza / Recessionizza

I’ve waited days for my cold/bronchitis to go away so I could use the ingredients I bought last week to make pizza. It is now day eight and I’m still coughing, congested, and frustrated. This evening, I decided I did not want to wait any longer.

Even though I love pizza, I do not eat it too often because of health and economic reasons. I usually buy Amy’s frozen pizza to mitigate the health concerns, but afterwards I feel guilty for spending six dollars on such a small frozen serving. Having just opened a Mint account to budget myself, I have become ultra aware of my spending and decided it was time to start making my own pizza. For my first attempt, I kept it easy and used whole wheat pita, low-fat mozzarella cheese, Muir Glen pizza sauce, garlic, fresh farmer’s market asparagus, onion, and kalamata olives (thanks roomie!). Delicious. In the future, I plan to make the dough and sauce myself and also get more creative with the toppings.

The Wok of My Life

My friend had told me about the stir fry she had made; the combination of pre-lunch hunger and the delicious ingredients she used only made me think “I NEED A WOK.”

Fortunately, they were on sale at Sur La Table! I bought a stainless steel 14″ wok for less than 20 dollars. I was so excited and equally as intimidated. The wok came with preparation instructions. Apparently, for shipping purposes it had to be coated with a food-safe lacquer that needed to be heated off. And then of course the wok needed to be seasoned. Thoughts along the lines of “what if I do it wrong?” and “TJ’s frozen meatless meatballs are easier to make” clouded my head and for a week my shiny new wok sat around the stove collecting dust as I lazily lived around it.

Along with laziness and cooking insecurities, I still had not found a recipe I wanted to use. I kept running into two different problems in my search: the recipes were complex and required expensive ingredients or the recipes would make me think “that sounds nice, but would I really want to eat that for 3-4 meals? So, I just bought the basics: oils, noodles, random vegetables and some precooked chicken (I wonder if this has a -phobia name with the definition: fear of cooking chicken and getting sick). With the much needed help of my roommate, I was taught the basics on how to make a stir fry. The whole idea of it reminds me of a creative art class. The wok is the tool, now do whatever comes to mind! Which is awesome, but I am still a naive beginner and also the boring girl that enjoyed drawing inside the lines required lines to color with (My coloring books were as creative and outrageously colorful as a Banana Republic catalog).

I used kelp noodles as a rawlternative to regular noodles, fresh vegetables from the farmers market and I also added some egg whites at the end to give it the chow mein feel. And of course a big spoon full of chili garlic sauce to add some heat. I loved this dinner so much that I have been making a stir fry every week. I am altering the ingredients and spices each time to find my perfect stir fry. I plan to bring more cash with me to the Santa Monica Farmer’s Market so I can buy some local seasonal vegetables to help me become more creative and confident cook. Any suggestions or tips are welcome! Wok on!

Houston’s

I recently had an hour to kill at the Santa Monica Promenade. I got a glass of wine and my favorite (unlisted) side dish at Houston’s: the artichoke! It’s one of my favorite vegetables ever and I have found Houston’s to be the most delicious. However, for thirteen dollars a plate, I am willing to try to make it at home.

Houston’s - Santa Monica
202 Wilshire Blvd
Santa Monica, CA 90401
(310) 576-7558