Parallel Lines

 

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Mongolian Cooking

We went to a newly-opened Mongolian restaurant while in San Diego – I think it was newly-opened, it was looking kind of bare.  Or maybe that’s the in-trend decor for restaurants – high, bare ceilings, and minimal decor all around.

It wasn’t the usual buffet-style Mongolian meals that we usually see, where you pick your ingredients from the display and the chef puts it all together to cook for you.  We had to choose the ingredients from a menu, and then they bring everything to the table, and you cook.  lol  For some reason, choosing ingredients from the menu confused us, and so we asked the server to help us out.

This is what we apparently chose – vegetables, shrimp, noodles ….

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… slices of beef and pork … and a big pot of broth to cook everything in.

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I liked the “ying-yang” pot.  I suppose that if there were two diners eating, each would have their own side to cook.  In our case, since there were three of us, one side was a regular broth, and the other side was the spicy broth.  So the guys cooked their meal in the spicy broth, and I had the other one all to myself 🙂

The meal was filling enough, with the noodles all mixed in.  I think too that slowing down and waiting for the meats to cook helped slow down the urge to eat fast and fill up quickly.

And now that we’ve experienced this, maybe next time we won’t look like total clueless klutzes when we order and cook at the table! 🙂

Spicy Chocolate !

Ummm … no.

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And I will definitely not be eating that chocolate.

And I can’t believe they actually have a whole store dedicated to all things hot and spicy … bottles of ghost pepper extracts and mixes, and other variations.

Hubby picked up a bottle of the Carolina Reaper, said to be the spiciest pepper in the world right now, see-sawing with the Scorpion pepper – which we have already, being that it’s from Trinidad and Tobago.  He can get those at any time, and he says it’s the best, because even if it is super spicy, it brings out the flavours of the food, and enhances the taste.  I don’t think he’s tried the Carolina Reaper yet, probably waiting for the right time and cuisine to eat it with.

Me?  I stay away from those.  Just catching a whiff of it will clear my nose and send me into a coughing fit.  A micro-drop to give a little zing to the food is enough.  But if it’s at the point that it burns my tongue and I don’t taste food any more, then sorry.  The dinner can be made by a master chef, and I won’t even touch it.  Because, really – how does one enjoy food and eating if your tongue and throat is burning?  I don’t understand that, but to each his own.

How about you?  How much spicy pepper can you take?

 

 

 

 

Swirly Tree

Taken from the car window, as we drove by …

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Turned out pretty good for a drive-by shooting … hmm, maybe I should change that phrase … Ok, a drive-by photo shooting.  There.  Sounds better, right ?

I haven’t been keeping track of the number of tree posts I’ve made.  A long time ago, when the post ‘365-‘ themes were everywhere – and I’m sure they’re still around – I decided that I would post about trees.  I find them interesting, and always taking pics of them anyway, and figured I would finally complete a ‘365-‘ project.  *sigh*  So now I will review the previous posts and see how many tree posts I actually have.  Shouldn’t take long, right?