Two Red Bowls

chicken

more bits and bats

Today is the very last day of B2's trip to Korea!  For the last week, B2 has been taking depositions in Seoul and we odd-numbered bowls have been fending for ourselves in a papa-less wilderness.  For me this has meant subsisting solely on the weird-but-maybe-balanced diet of roasted Brassicas (of which B2 is not fond), ramen, and gigantic M&M ...

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  • With more time at home, I’ve started to dig into some baking projects lately with our longer-lasting pantry staples, and I’m partnering with @KitchenAidUSA to make the best of things with creativity and inspiration. #MakeItTogether This is a caramelized onion, potato and rosemary galette we made on a rainy day a little while back, using my KitchenAid Smart Oven+. You can find the recipe on the blog this morning! If you try it, be sure to tag me, @KitchenAidUSA and #MakeItTogether--I’d love to see. #sponsored As always, 📹 and 🎶 by @bowl_n2 ✨
  • A breakfast hash made a few weekends ago with the last of our potatoes, crispy Spam and a stunning lack of restraint. The recipe with lots of ideas for improv-friendly substitutions is up on the blog today with some ramblings about life lately. 🥔 Big hugs to everyone!
  • Just because. (Also, the closest to the chewy homemade-but-box-mix-but-better brownie of my dreams to date—@kingarthurflour’s recipe for Fudge Brownies, another @thepancakeprincess bake-off winner. Halved for an 8x8 pan. Maybe less or no baking powder next time? The saga continues.) Hugs and 🍫 to everyone ❤️
  • What happens when you have a sack of potatoes, a hankering for Waffle House, and a husband who wants to know what happens if you put kimchi in hashbrowns. I’m not sure you need a recipe for this, but just in case—study @bonappetitmag’s guide to best hashbrowns, grate a few potatoes in the biggest holes on your box grater or shred in a food processor and soak for a bit (or just rinse very well); drain, squeeze out all the moisture, and pat very dry. Dice and fry some kimchi until it caramelizes just a bit. Wipe out the pan, melt a ton of oil and butter together. (A ton.) Scatter your dry potato shreds in a thin single layer, top with a little kimchi. Press down with a spatula to get all the shreds real cozy in the puddle of oil and butter. Be really really patient. Flip when really deeply golden brown. Be patient some more. Eat with eggs if you can find them, or just skip em. Maybe feel a little less anxious for the time being. ❤️ Hope everybody is staying safe and well. Lots and lots of love.
  • Our sweet girl is one! Some photos from a little party a few weekends back. ✨ It feels a little strange to post them in uncertain times like these, but also feels like a reminder of how lucky we are to have had our first year with our mochi. Hope everyone is staying safe and well. ❤️ (More photos of our honeybun on the blog!)
  • Two babies in bed, one omelette kimchi fried rice, one sunny side up kimchi fried rice. And trashy movies on 📺 Happy Valentine’s Day! 🤓❤️
  • The last of the test cupcakes for @nowservingla’s bake sale last weekend 🧁 Some of you were interested in the recipe so it’s up #ontheblog this morning—black sesame “cookies & cream” cupcakes with @vermontcreamery mascarpone frosting (with help from @thepancakeprincess and @bakerbettie!) at the link in profile 🙏🏼
  • Happy Lunar New Year!!!! 🧧We are celebrating later tonight, but first, currently setting up to make a crowd of black sesame cupcakes for @nowservingla’s #friendsoftheshopbakesale raising funds for Australia bushfire relief 🥣 I have been at a loss lately on how to help, and so grateful to our friends at @nowservingla for putting this all together and being such leaders in our community. If you’re in LA tomorrow morning, come by!!!!!