趁嘴裡還留著烤雞腿和大蒜麵包的香味，趕緊寫下今天晚上Albert 烤的義大利紅酒醋醬烤雞腿。買了好久的飛騰VASTAR烤箱，終於在今天動工使用了；謝謝Dorriss的介紹，讓我們用很好的價格買到這個物超所值的烤箱，穩定的溫度的能力，讓我們第一次使用，也成功上菜！




材料：
1. 雞腿2隻

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這陣子突然很想吃冰淇淋，想吃冰淇淋的首選，當然就是 Haagen-Dazs 啦！大潤發剛好在特價兩盒一組的Haggen-Dazs，NT$385的特價，平常一盒要賣NT$240，現在買兩盒硬是便宜了NT$80，就抱了一組回家。

順便買了鮮奶吐司，Albert 說他要回家加工，做超好吃的冰淇淋三明治給我吃。本來我很不願意，就一直說我只想單吃冰淇淋啦！他很堅持的說：「這樣真的很好吃啦！你相信我！」好吧！那就買條吐司吧。

買回家要做的時候，發現這鮮奶吐司太厚了，硬生生從 "Haagen-Dazs冰淇淋三明治" 變成 "Haagen-Dazs 冰淇淋棺材板 "...

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Epicurious Recipe: Balsamic Glazed Pork Chops

Story Background: I read this recipe while I was on the plane on my way to Singapore. This sounded like a delicious recipe, and so I scribbled it down on a piece of paper. My notes were horrible though, so I was a little bit worried. But to my pleasant surprise, after surfing around on the Internet for a little bit, I found the recipe online at Epicurious.

The Problem: Reading some of the reviews, the biggest complaint was by far, the fact that the pork chop was too dry. In the recipe, you had to cook the pork twice. The first time, to cook it all the way through, and the second time, to glaze it in sauce. Cooking pork twice generally meant very dry pork.

Due Diligence: I remember a radio cooking show I use to listen to back in Los Angeles called Melinda Lee. Melinda was a big fan of brining meats. One of the reviewers of the recipe suggested brining, and so I did some searching online, and found This Pork Brining Recipe. The last thing I wanted was dry pork. Pork should be juicy and flavorful, not cooked until it's like 新東陽肉乾.

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紫米粥，用快鍋來對付難煮的紫米粥，紫米不但不用泡水，製作起來也快速簡單。

準備材料：
1. 紫米一杯
2. 薏仁半杯
3. 糙米一碗(剩飯)
4. 水10杯

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前陣子聽到新光三越A4館B2超市販賣的法國粿名廚Christine Ferber的果醬，正在特價，所以我就去買了兩瓶回家，已經在特價的價格，兩瓶果醬還是要花上幾乎一千大洋的價格，真的是在前面徘迴了很久，想說難得特價，才心一狠，咬牙刷下去！

當時Pekoe也有在場做展示，小姐非常客氣的讓我試吃了玫瑰花瓣醬、幾款果醬等，然後提到新光三越A4館的果醬也是跟她們進的哩。

下次再來介紹這款果醬，因為目前為止只把一瓶吃完，另外一瓶還沒開，就收到了Ikumi送的FANCL藍莓醬，所以先開了這瓶來吃；接著又收到了友人送的一些蜜蘋果，突然想到買快鍋時送的食譜DVD裡面，有一個教學就是製作蘋果醬和蘋果汁，讓我躍躍欲試呢。

因此，上面這相片裡裝的，是Janie Tsai我自己製作的蘋果果醬哩，只是借用了Christine Ferber的空罐來裝：Ｐ

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