Well after all these months, this is what it looks like across from us on the new balconies. Still no walls of course.
Mind you, at the front of the building, a different story. There is a dreadful mess. However, I am told, they will be packing up soon for the winter. I have also heard that the walls will be installed before the winter. None of it from the horse's mouth, so who knows. The grounds are ruined and I assume will have to be re-sodded when this is all over. By my calculation, it will be two years before they get to us.
Today we went for lunch at our favourite Chinese, the Mandarin. As usual the food was excellent but woe is me, when I went for dessert, there was no moon cake and yet they are supposed to still be celebrating the Moon Festival. I was told their supplier had run out?? A big chain like that? Oh well. Got my hot and sour soup of course. Brought some home with me too. We decided to go grocery shopping afterwards. That way Matt didn't drag me out of bed before the crack of dawn this morning. Found a small, nice looking, boneless leg of lamb there, first time I have seen one in that store, reasonable price too. I grabbed one. Usually buy lamb at Costco. Their meat is very good.
Bon Appétit calls this the Greatest Recipe of All Time. Not totally certain why but it does look good.
Filipino Chicken Adobo
Depending on your personal preference, you can brush off and discard the peppercorns before cooking, or leave them on for stronger flavor. One of our food editors says this chicken adobo recipe is actually the greatest of all time.
8 chicken drumsticks
15 garlic cloves, coarsely chopped
3 Thai chiles, halved lengthwise
1 2-inch piece ginger, peeled
1 cup unseasoned rice vinegar
¾ cup soy sauce (preferably Silver Swan)
2 Tbs black peppercorns
2 Tbs palm sugar or light brown sugar
3 bay leaves
2 Tbs canola oil
Steamed rice and scallions, green parts only, thinly sliced on a diagonal (for serving)
1. Place chicken, garlic, chiles, ginger, vinegar, soy sauce, peppercorns, palm sugar, and bay leaves in a large reasalable plastic bag or 13x9" baking dish; toss to combine. Chill, turning chicken once, at least 2 hours and up to 2 days.
2. Heat oil in a medium heavy saucepan over medium. Add chicken, reserving marinade, and cook, turning occasionally and adjusting heat to medium-low if needed, until skin starts to brown and caramelize, 6–8 minutes. Add marinade and ½ cup water; bring to a simmer. Cover saucepan and cook 30 minutes. Uncover, turn chicken, and continue to simmer, turning chicken occasionally and adjusting heat if needed, until meat is very tender and liquid is reduced and starting to glaze, about 30 minutes.
3. Serve chicken over rice. Spoon sauce over, then top with scallions
Servings: 4
Source: Bon Appétit
Have a great day
Mind you, at the front of the building, a different story. There is a dreadful mess. However, I am told, they will be packing up soon for the winter. I have also heard that the walls will be installed before the winter. None of it from the horse's mouth, so who knows. The grounds are ruined and I assume will have to be re-sodded when this is all over. By my calculation, it will be two years before they get to us.
Today we went for lunch at our favourite Chinese, the Mandarin. As usual the food was excellent but woe is me, when I went for dessert, there was no moon cake and yet they are supposed to still be celebrating the Moon Festival. I was told their supplier had run out?? A big chain like that? Oh well. Got my hot and sour soup of course. Brought some home with me too. We decided to go grocery shopping afterwards. That way Matt didn't drag me out of bed before the crack of dawn this morning. Found a small, nice looking, boneless leg of lamb there, first time I have seen one in that store, reasonable price too. I grabbed one. Usually buy lamb at Costco. Their meat is very good.
Bon Appétit calls this the Greatest Recipe of All Time. Not totally certain why but it does look good.
Depending on your personal preference, you can brush off and discard the peppercorns before cooking, or leave them on for stronger flavor. One of our food editors says this chicken adobo recipe is actually the greatest of all time.
8 chicken drumsticks
15 garlic cloves, coarsely chopped
3 Thai chiles, halved lengthwise
1 2-inch piece ginger, peeled
1 cup unseasoned rice vinegar
¾ cup soy sauce (preferably Silver Swan)
2 Tbs black peppercorns
2 Tbs palm sugar or light brown sugar
3 bay leaves
2 Tbs canola oil
Steamed rice and scallions, green parts only, thinly sliced on a diagonal (for serving)
1. Place chicken, garlic, chiles, ginger, vinegar, soy sauce, peppercorns, palm sugar, and bay leaves in a large reasalable plastic bag or 13x9" baking dish; toss to combine. Chill, turning chicken once, at least 2 hours and up to 2 days.
2. Heat oil in a medium heavy saucepan over medium. Add chicken, reserving marinade, and cook, turning occasionally and adjusting heat to medium-low if needed, until skin starts to brown and caramelize, 6–8 minutes. Add marinade and ½ cup water; bring to a simmer. Cover saucepan and cook 30 minutes. Uncover, turn chicken, and continue to simmer, turning chicken occasionally and adjusting heat if needed, until meat is very tender and liquid is reduced and starting to glaze, about 30 minutes.
3. Serve chicken over rice. Spoon sauce over, then top with scallions
Servings: 4
Source: Bon Appétit
Have a great day
