Mystery Hawaii Waterfall

A user posted this photo to the Hawaii subreddit.  I have no idea where it is (user is being very tight-lipped about the location for some reason), but I think I need to find this.  

One user in the comments of the original post said he thought it might be Waimoku Falls in Haleakalā National Park.  I looked it up and it does appear to be the same place, but I cant say for sure.

Gorgeous, right?

Baked Tonkatsu

Anyone who knows me knows I love Japanese cuisine.  Since #sharingiscaring, I’m going to share a series of simple recipes with you to try out.  I’m going to keep the recipes to simple ones that claim 30 minutes or less.  I haven’t tried these myself, but I figured we could try them together, and then we can comment on what we all thought.  :)  

Today’s recipe is Baked Tonkatsu.  

This is what Lifehack has to say about the dish:

Tonkatsu or Japanese pork cutlet is one of the most popular simple Japanese recipes. It’s usually fried, but this recipe shows you how to make baked tonkatsu that’s healthier for you, while keeping it juicy inside and crispy outside!

Sounds tasty, right?  Let’s give it a try.

Prep Time: 10 Minutes  |  Cook Time:  20 Minutes  |  Total Time: 30 Minutes

What You’ll Need

  • ¾ cup panko (Japanese breadcrumbs)
  • 1 Tbsp. olive oil
  • 2 pieces pork loin (1/2 lb ,226 g), ½ inch (1.2 cm) thickness
  • 1 tsp. salt
  • Freshly ground black pepper
  • 2 Tbsp. all-purpose flour
  • 1 large egg
  • Tonkatsu Sauce (or Make homemade Tonkatsu Sauce)
  • 1 Tbsp. black and/or white sesame seeds

 

Instructions

 

  1. Adjust an oven rack to the middle position and preheat the oven to 400F (200C). Line a rimmed baking sheet with parchment paper.

 

  • Combine the panko and oil in a frying pan and toast over medium heat until golden brown. Transfer panko into a shallow dish and allow to cool.

 

 

  • Get rid of the extra fat and make a couple of slits on the connective tissue between the meat and fat. The reason why you do this is that red meat and fat have different elasticity, and when they are cooked they will shrink and expand at different rates. This will allow Tonkatsu to stay nice and flat and prevent Tonkatsu from curling up.

 

 

  • Pound the meat with a meat pounder, or if you don’t have one then just use the back of knife to pound. Mold the extended meat back into original shape with your hands.

 

 

  • Sprinkle salt and freshly ground black pepper.

 

 

  • Dredge each pork piece in the flour to coat completely and pat off the excess flour. Then dip into the beaten egg and finally coat with the toasted panko. Press on the panko flakes to make sure they adhere to the pork.

 

 

  • Place the pork on the prepared baking sheet or even better if you have an oven-safe wire rack (as air goes through on the bottom so panko won’t get crushed). Bake until the pork is no longer pink inside, about 20 minutes.

 

 

  • Cut Tonkatsu into 1 inch pieces (so you can eat with chopsticks) by pressing the knife directly down instead of moving back and forth. This way the panko will not come off. Transfer to a plate and serve immediately.

 

 

  • To make special sesame tonkatsu sauce, grind black and white sesame seeds in a mortor and add tonkatsu sauce. Mix all together.

 

Recipe Courtesy of Namiko Chen of JustOneCookbook.com.

In a sharing mood…

My favorite George Michael songs as a small tribute to a wonderful musician. I remember when Wham! came out with their first songs here in the U.S. I was in high school and didn’t miss a Friday night skating to this music. As a musician myself, it always hits home when we lose someone like George…or Prince, or David Bowie. *sigh* This has been an extraordinarily tough year.

UPDATE: Just learned that the links to the videos are not displaying correctly. Working on it…

UPDATE: All fixed!

Freedom ’90

Father Figure

I Knew You Were Waiting

Careless Whispers

Come on 2017

I don’t usually share too much of my personal, day-to-day information online. Today I’m going to make an exception. Why? Because I think it’s important to remember that we’re all human, we all have ups and downs and we all have great and awful times.

My life isn’t much different than yours. I love reading. I love my family. I’m a total geek who loves food and playing with the grandbabies.

I’m also SO happy that 2016 is almost over!

I lost my job earlier this year. It was a horrible and completely unexpected situation. It was the first time in almost 20 years that I didn’t have a day job to fall back on and we almost lost everything. And I mean EVERYTHING. I was totally stressed and while I love writing, it doesn’t pay the bills, so a day job is important for my, and my family’s sanity.

I did a lot of talking to myself this year:

  • “Yo, T.J., don’t flip your wig woman. Things will work out!”
  • “Hey you, uh, I mean me, keep a positive outlook. The money will come. You will pay your mortgage. Everyone will eat and the lights will stay on, damn it!”
  • “Don’t worry about your family. They will leave the house and return again safely.”
  • “Have faith in humanity! Not everyone is shortsighted and full of hate.”
  • “Not all of your favorite musicians and actors are dying this year! Relax!”

And it went on and on. Needless to say, this year has sucked in so many ways that I’m seriously counting down the days to next year. Oh, and I’m not even going to get into the nutball politics this year. I’m glad to say that I didn’t think I’d be motivated to write a single thing, but that’s changing and the plot bunnies are hopping around like crazy *YAY!*

Also to celebrate the landing of a new day job, we are going to feast like there is no tomorrow. This is part of the plan. Ever had it? If so, share your favorite recipe for…PORCHETTA! Click the picture to hop to the recipe.

Oh, and 2017, hurry up already.

 

I just had to share!

cheesecake-bars-with-wine-gelee-4-600x900

I’m not a big drinker but I do enjoy a glass of wine every now and then. And with the holidays coming up, we are always looking for a way to put a bit of a different spin on the usual culprits…such as red wine.

I saw this recipe a few days ago and I can’t get it out of my head. So I figured I’d share the love and drive you just as nuts as I am right now at wanting to try this delicious looking dessert. I would say I’m sorry…but I wouldn’t mean it! So let’s enjoy it together, shall we?

Cheesecake Bars with Wine Gelée

yield: 16 squares

prep time: 25 min
cook time: 25 min
total time: 7 hours (including chilling)

INGREDIENTS:

For crust:

  • 8 full sheets (140gr) graham cracker
  • 4 tablespoons (55gr) unsalted butter, melted
  • 1 tablespoon sugar

For cheesecake filling:

  • 12oz (340gr) cream cheese, softened
  • ¼ cup (60gr) plain Greek yogurt, at room temperature
  • 1 cup (300gr) sweetened condensed milk
  • 1 large egg, at room temperature
  • 2 tablespoons all-purpose flour
  • 2 teaspoons pure vanilla extract
  • 1/8 teaspoon salt

For wine topping:

  • 1 envelope (8gr) unflavored gelatin
  • ¾ cup (180ml) red wine (such as Cabernet Sauvignon)
  • 2 tablespoons hot water
  • 4 teaspoons sugar

DIRECTIONS:

  1. Preheat the oven to 350°F (177°C). Line 8×8 square baking pan with aluminum foil, leaving two sides hanging over the edges.
  2. In a food processor, pulse the graham crackers into fine crumbs. (If you don’t have a food processor, place the graham crackers in a ziplock bag and roll a rolling pin over the graham crackers.) Add sugar and melted butter and pulse until the crumbs are evenly moistened with butter. Transfer the mixture into the prepared baking pan. Evenly spread it, lightly pressing into the pan. Bake for 10 minutes and cool on wire rack.
  3. In a large mixing bowl with whisk attachment, beat cream cheese, Greek yogurt and condensed milk until creamy, about 2 minutes.
  4. Add the egg, flour, vanilla extract and salt. Continue to whisk until well combined, about 2 minutes.
  5. Pour the cream cheese mixture over the crust. Bake it until the filling is set but not browned, for about 25 minutes. Cool the cheesecake to room temperature (about 2 hours), then refrigerate for at least 2 hours to chill.
  6. To make the wine gelée, sprinkle the gelatin over ½ cup of wine and let it sit for 5 minutes.
  7. Meanwhile, stir in the sugar in the hot water. Add the sugar water into the wine with gelatin. At this point, the mixture will be a little cloudy. Mix well until gelatin is completely melted. (If needed, microwave for 30 seconds to warm the mixture up. The mixture should become clear.) Add the remaining ¼ cup of wine and cool the mixture to room temperature, about 5 minutes. Gently pour the wine mixture using a back of the spoon over the cooled cheesecake. Refrigerate for at least 2 hours, or overnight, until the wine topping is set completely.
  8. Cut into 16 squares (or even smaller, if desired), before serving.

    Recipe is courtesy of Sweet & Savory by Shinee
    There were so many ads on the original post, I could barely get to the recipe. So rather than taking you through that madness, I posted the details here. To see the original ad, uh I mean post, visit http://www.sweetandsavorybyshinee.com/cheesecake-bars-with-wine-gelee/

Cuttin’ the cord!

I’ve recently cut the cord, meaning I don’t have cable anymore, and it’s been a serious challenge to find a service that will allow me to watch premium (or premium according to my former cable provider – ugh) channels without paying an arm, a leg and half a liver.

So far, I’ve tried two providers – Sling TV and PlayStation Vue. This week I’ll talk about Sling TV. Next time, I’ll get into my experience with PlayStation Vue.

Sling TV – This service provider is actually owned by DISH Network, the satellite TV guys. You can get it as an ‘app’ if you have a TV with a Roku interface. I’m sure there are other ways to get it as well, but I have Roku, so that’s as far as I went. My thoughts on the app itself? Well, given I’ve been a professional in the ever-evolving world of tech for almost thirty (30) years, the interface and ‘feels’ of this service seem to be in its infancy, but the ‘bones’ are pretty solid so they can really expand the functionality of this app A LOT,  if they choose to.

Sling PROS

  1. It’s SUPER CHEAP! If you’re used to paying over $100 a month for cable, minus a premium channel like HBO, then you’re going to love Sling TV. It’s about $25 a month and I get the channels I love, like Syfy (This is required so I can get my Killjoys fix!), BBC America, the History Channel, HGTV, etc.  If you want HBO, it’s an additional $15, which still brings you in at well below that $100 cable bill.
  2. It has a guide function that allows me to see what coming up on the channels I want to watch, as well as an On Air tab that allows me to see only what’s on right now.
  3. Search function is standard and allows you to search for specific shows, as well as channels. I like the channel search because it shows me everything coming up on that channel along with any On Demand programs.
  4. If you want to rent movies, you can do that as well. While you can opt in to purchase a premium channel, you don’t have to. If you want one movie rather than a whole month of HBO, you have that option.
  5. Bandwidth choices! This is huge, especially if you have a crappy internet connection, like we do where I live. You can choose the maximum bandwidth that the app is allowed to use, from no limit (best quality) all the way down to .8 Mbps.
  6. CUSTOMER SERVICE IS AWESOME! These people are super responsive, even on Twitter (@SlingAnswers). There is a real, warm-blooded dedicated staff and they will absolutely talk to you if you need help.

Sling CONS

  1. Where’d the menu go? – When you first sign in, you can add your favorite channels to the My TV area. Unfortunately, I have yet to figure out how to get this menu to reappear so I can add more channels to it. Help says ‘click the Add button’…but there isn’t one, so…yeah.
  2. Favorites – The fav button doesn’t always show up where you expect it to. As an end user, what this really means is that the buttons for ‘MyTV’ and ‘Favorite’ look too much alike (both have a little heart at the center), so when you think you have one, you really may have the other (searched the Help Center but didn’t see any explanation). If you think you see Fav, and it’s really MyTV, when you click it will take you to the Favorite section under My TV…and since you didn’t actually ‘fav’ your show, of course it isn’t listed.
  3. For shows that are truly marked as Favs, you sometimes get these weird gray boxes (see screenshot) and multiple iterations of your show. I have no idea why this is. For example, I have two grayed out boxes, one for Killjoys and one for Dark Matter. I also have two listing with the actual Killjoys and Dark Matter graphics. I can’t tell what’s what until I click on them. Turns out, one listing contains the entire series with all the episodes grouped together (you have to actually watch them in order for them to appear, so no DVR capabilities here), the other listing is a single episode. This single episode is also listed with the grouped series, so I have no idea why they’re here at all.0810161101
  4. On Demand is limited, but they are working on adding more shows.
  5. Occasionally the menus don’t align. For example, I selected a show called PlanetEarth and it had a StarTrek TNG description.

In the end, I selected Sling TV. The product is off to a good start and for what you get, the cost is super affordable. But honestly, what sold me is the amazing customer service! But I’ll tell you about that next time…

Slip into the dark side of your fantasy..