There's a Chinese place near my mom's house in a suburb of San Antnoio, TX named "A Dong." Even though the name scares me away, it is always (surprisingly) packed.
My family has always done pork sauerkraut on New Year's day as well. Being pregnant, I unfortunately don't think I'll be able to share in that tradition this year because the idea of both of those foods is especially revolting. I've heard of the black eyed peas meal before, but never the grapes. I'll have to do something for good luck in the upcoming year, so I'm glad to see I have options!
Thanks everyone for your well wishes and stories!
My doctor told me that some of his patients will report eating sticks of chalk or spoonfuls of dirt. I can't imagine begging for a dirt sundae, but hey, I'm only 6 weeks into my pregnancy so who knows!
When I make soft-boiled eggs, I ALWAYS have to make more than one. By the time I get to last one (#2...maybe #3), the yolk has always set-up a bit during the wait to be eaten. Any advice?
You can add almost ANYTHING to a box of macaroni and cheese (the kind with the creamy cheese packet is obviously ideal, although not always feasible). Canned veggies, tuna, hamburger, chicken.
Now that I think about it, I suppose it's a lot like eating hamburger helper, although the protein is optional.
Whatever leftovers are in the refrigerator with a slice of melted American cheese on top. If there are no leftovers, then Ramen with American cheese will suffice.
All of this is eaten exclusively out of tupperware.
I live with my boyfriend and our condiment count went up considerably after moving in together. He likes miracle whip, I like mayo; he likes thin salsa, I like chunky; he prefers margarine, I can't live without butter; Italian dressing vs. Ranch; spicy mustard vs. plain yellow; Texas Pete vs. Frank's...
As much as I'd like to downsize the refrigerator door clutter, I suppose that we are both just too stubborn to allow that to happen.
If you happen to have an asian market nearby, you can buy prepackaged ddukbokki sauce that is really quite good. The directions are never in English, but all you have to do is heat the paste, a few tablespoons of water (depending on the consistency you like) and sliced rice cakes over medium heat until hot.
I've never attempted to make ddukbokki from scratch because I don't see a need since the sauce is readily available.
Here's a link I found online:
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