Tag Archives: New Year

Happy New Year!

May the year bring you love and luck in all of their iterations.

My New Year Resolutions!

As per tradition, I’m going to state my New Year’s resolutions here for public consumption. Although personally, I don’t see them as much as resolutions as much as Goals. But calling a post “New Year Goals” sounds like a bit out of a motivational seminar held in a dirty Budget Inn located in Omaha. I wish to avoid that comparison for reasons which I hope are obvious.

So, in front of the world audience, I resolve to:

Continue make fun of Food Corporations: Kraft, Hershey’s and Anheuser-Busch are easy target’s, to be sure. But c’mon, it’s such fun to poke the folks who say that Budweiser is a “premium” beer, or those who claim that pudding involves no cooking.

Continue to Make fun of myself: After all, what’s good for the goose is good for the gander…er…goose…er…other goose.

Edit my posts before publishing: And with that comes learning how to spell both ‘receive’ and ‘occasion’ accurately.

Flip the virtual bird to the companies that really deserve it: Monsanto? I’m looking at you here.

Drink more liquor: Because liquor is a tasty beverage that deserves both respect and knowledge.

Find an agent for my book proposal: I know, I know…A food blogger with a book proposal. How quaint.

Exercise: Hey, it needs to be said. If I’m going to drink more liquor, I should punish myself somehow.

Eat Well: Whether for taste or ethics, eating well is what I think sets the foundation of our lives.

Right more cheap jokes: Damn. I think I already blew the editing resolution.

Vietnemese New Year

I was able to make it to the Tết Festival down at the Seattle Center today. Out in front they were making grilled Bun Thit Nuong (Vietnamese rice noodles with pork and vegetables). Lord have Mercy were they tasty. Topped with a bit of Chili Sauce and a decent dollop of fish sauce splashed on top, this dish has me wondering just how much I am missing when it comes to Vietnamese cuisine.

Yeah, its basically a grilled kabob. You have a problem with that? I don’t. Especially since they marinate the pork in lime juice and chili paste. We are talking SPicy with a capital “SPuh”.

I did get to watch the cooking demonstration as well, which consisted of marinated shrimp on a large George Foreman Grill. I’ll let you decide for yourself what that means.

Back to the tent selling the Vietnamese food. They were also selling Bun Cha Gio (Egg Rolls with Noodles), Thit Nuong (BBQ Pork without the noodles) and Sau Dau Nanh (Soy Bean Milk). Alas, I missed out on the soy bean milk.

The Tết festival tomorrow with another cooking demonstration and other events. It’s located at the Fischer pavilion at the Seattle Center.