I know it’s been quiet on the blog for quite some time. I’m not going to make any excuses, instead I’m going to share this glorious sandwich with you. It’s late, I just got home from school, and I was making my lunch for tomorrow. When I came across some forlorn looking cream cheese in the fridge I knew what I had to do!
Summer vacations with my dad’s side of the family always took place at a lake resort in Minnesota. One of the great delicacies of these vacations was salami with cream cheese spread on it and rolled up. This sandwich harkens me back to that and I am already looking forward to eating it.
Bad Day Prevention Sandwich
2 slices of bread, toasted to perfection (I used whole wheat)
4 slices salami (I used pepper-crusted)
small handful arugula
Spread a thin layer of cream cheese on one side of each slice of bread. Lay salami on top of cream cheese on one slice, lay arugula on top of cream cheese on the other slice. Put slices together and cut as desired.
I know it seems simple to share a sandwich recipe, but that’s about all I’ve been cooking lately. Also, sorry for the crummy photo, food styling for PhotoBooth is hard!
Today I attempted to make chai for the first time, hoping to end up with something akin to the Tazo Chai that they sell at Starbucks, but perhaps a little spicier, like my absolute favorite chai: Dragonfly Chai.
Unfortunately, my end product isn’t spicy and tastes a bit earthier than I would have liked. Ugh. Maybe I’ll try again sometime, but now I’m feeling a little defeated.
Here’s the recipe I tried, does anyone have any suggestions as to how I could better it?
Adapted from Green and Clean Mom
12 cardamom pods (the big green ones) You can also just use cardamom seeds if you can’t find the pods.
4 sticks of cinnamon
1 star anise, broken into pieces
1 teaspoon whole cloves
2 teaspoons fresh ginger, grated
10 whole black peppercorns (more for spicier tea)
1 scant teaspoon fennel seeds
1 tablespoon orange peel, grated (fresh or dried)
1 teaspoon ground nutmeg
1 teaspoon vanilla extract
1/2 cup black tea leaves
4 cups skim milk
1/4 cup honey
Fill a saucepan or stock pot with 4 cups of water and add all of the spice ingredients except the tea leaves. Bring to a boil, then turn the heat down and simmer for 15 minutes (longer for stronger flavor). Add the tea leaves for the last five minutes.
Strain, add 4 cups milk, reheat for a minute and then add the sweetener. Makes about 8 cups of tea.
One of the great things about having friends that travel interesting places is that they bring you foodie gifts from where they go! In this case I got some amazing spices from Africa, courtesy of a friend who studied abroad in Kenya and Tanzania! From the top going clockwise there are bay leaves, turmeric, cinnamon sticks, cloves, peppercorns, and vanilla beans. I am such a lucky girl, now I get to dream up what to do with them!
Merry Christmas (and Happy Hanukkah)! May you and your families have a joyous holiday filled with togetherness and (of course) delicious food and drink!
Also, I have a preview for you! Here are all the recipes I have laying in wait to be blogged about:
Chicken liver pate
Torta mil hojas (an amazing Chilean cake)
So, lots to look forward to here at Kitchen Life, hope to see you here in the New Year!
Instant Success is a brand of yeast I encountered in a Chilean grocery store. I’m sure it does glorious things to bread, but I got dreaming about how amazing my life could be if it were actually instant success.
If I were in the Northern Hemisphere right now (T-minus 4 weeks and counting!) I would be thoroughly enjoying the beginning of pomegranate season. Alas, I am stuck in 90 degree heat, so allow me to leave you with these gems that fuel my dreams, as taken last winter break.
Be still my beating heart, you will be reunited with your pomegranate loves soon!
Welcome to the newest food blog on the block! I’m a 20 year old college student who is currently studying abroad in Santiago, Chile but will be back stateside in December and back to her beloved Portland, OR in early January. Until then posts will be a little sparse, but I will use this blog to chronicle my trials, tribulations, triumphs, etc, in the kitchen (and sometimes out as well, food related of course).