To celebrate 1 year of Aloha: Yinz Mangia's existence, I decided to throw a party. Yes, it's a bit of overkill to throw a blog it's own birthday party, but I'm totally fine with that. It crossed my mind that I might have some friends who read my blog and see all the things I make but have never actually graced their taste buds with my cooking! So, instead of finding out which friend that may be, I invited them all over for a blog birthday brunch!
Sunday, June 26, 2011
Sunday, June 19, 2011
Happy Father's Day
Happy Father's Day! I have one awesome Dad, that's for sure.
He's the person who taught me cooking basics, back when I was young. I specifically remember early lessons on grilled cheese and scrambled eggs - two of my favorites that I still eat quite often. He's funny when it comes to food, though. My Dad is a meat and potatoes kind of guy who shys away from anything that's too healthy. If it says fat-free on the label, he doesn't want it. He's also "allergic to chocolate" which is a total lie! He will eat half of his dinner, declare that he's full, then make a large bowl of ice cream an hour later! It's amazing that he's so skinny with the way he eats. Lunches from his favorite bar and dessert every night, right Mom?! I remember when I was a kid, it was easy to remember my Dad's favorite cakes because they had other foods in the names: carrot cake and cheesecake.
I'm an only child and my parents and I are all pretty bossy "eager to help" each other! Being in the kitchen with Dad is ANNOYING.
Dad: Ang, do it this way, do it that way, use that pan, blah blah blah.
Me: Dad, go in the other room!
The worst part of that is that I do the same thing when someone else is cooking! Aren't we all turning into our parents? I sure am. I'm not innocent here, either, as I'm always trying to sway his ways in the kitchen.
Me: Dad! You can't use a wooden cutting board for meat, that's gross and so bad, you could get sick!
Dad: What are you talking about!? I've been doing this my whole life and I haven't gotten sick yet.
Touche, Dad!
In honor of my dear old Dad, here are some photos of him for you to enjoy:
My Dad's first Hawaiian shave ice, on Maui!
Here he is at Spam Jam. In addition to "being allergic to chocolate" he also "hates Hawaii". You be the judge - here you see him perusing the streets of Waikiki, wearing an Aloha shirt, eating (and enjoying) a Spam-flavored macadamia nut! He liked them so much he went back for seconds, then Santa brought them in his Christmas stocking.
Here's all of us at Spam Jam. This was my parents' Christmas Card last year!
Besides food, here are a few other things my Dad likes:
My Mom :) They've been married for 34 years!
My alma mater, Penn State. Although he follows (University of) Pittsburgh sports more closely and it makes me CRAZY!
Fashion. This is the signature Mike Anderson summer look - shorts, wool socks, and boots. Don't forget the cold beer!
The Pittsburgh Steelers. He's a season ticket holder and makes sure to save the extra ticket for game closest to Christmas for me every year :)
And, of course, me! I'm his only child and a Daddy's Girl. Let me tell you, that's NOT an easy job for Dads or Daddy's Girls!
I humored him by doing many things that guys want to do with their sons that he didn't get the chance to do: I learned about tools and how to fix things and change the oil in the cars, helped him build model cars, played basketball and even let him coach my team (I have a friend who still calls my Dad "Coach Mike"!). All the while I was still taking dance lessons while he had to suffer through all those recitals! We both probably couldn't count the amount of times we watched the Wizard of Oz together. Every grown man's dream, right?! Worst of all - I grew up. I got grounded by dear old Dad indefinitely a handful of times during high school, which really didn't last more than a few hours! I started dating much to my Dad's dismay. (I'm now 25 and I think he's starting to get used to it.) Oh yeah - there was that time when I moved to Hawaii, 5,500 miles away from home - that wasn't his favorite!
That said, I'm sorry I can't be home today to celebrate Father's Day with you Dad! I'll see you in a month and we'll celebrate then. Thanks for the cooking (and life) lessons, I wouldn't be the person I am without you (huge heads, knack for telling bad jokes, and all!). Gosh, we can't ever just be serious, huh!?
Friday, June 17, 2011
Yelp Elite Status and Another "Birthday"
Wow, my first post of the second year... so much to say!
Yesterday, I was delighted to receive the invitation from Yelp to become a member of the Yelp Elite Squad!
Yay, hooray, yippee, bravo! Containing my excitement is tough. I've been secretly hoping to become an elite Yelper one of these days. Remember when I was featured in the weekly Yelp newsletter - twice? That was awesome and this is even better. I replied to the email to let them know I'd love to oblige and now I'm just waiting for it to be official. (If you're on Yelp, let's be friends! Here's the link to my page.) I'm not sure exactly what this new status entails, other than being invited to supercool events, but I'll be sure to tell you all about it!
Yesterday, I was delighted to receive the invitation from Yelp to become a member of the Yelp Elite Squad!
Yay, hooray, yippee, bravo! Containing my excitement is tough. I've been secretly hoping to become an elite Yelper one of these days. Remember when I was featured in the weekly Yelp newsletter - twice? That was awesome and this is even better. I replied to the email to let them know I'd love to oblige and now I'm just waiting for it to be official. (If you're on Yelp, let's be friends! Here's the link to my page.) I'm not sure exactly what this new status entails, other than being invited to supercool events, but I'll be sure to tell you all about it!
Tuesday, June 14, 2011
1 whole year of Aloha: Yinz Mangia
Today marks the one year anniversary of this blog! Exactly 365 days ago I told you about my lasagna and have been reporting my cooking, baking, and eating experiences with you ever since.
Let's recap the year!
The best parts:
Learning to make my favorite dessert of all time, cannoli
Carrying on the Pittsburgh tradition of a wedding cookie table to Arizona
Getting my first, and second, Le Creuset items
Marking holidays with lovely desserts - My Goddaughter's 4th Birthday, My 25th, and Valentine's Day
Dressing as a pierogie for Halloween
Having my first really fancy restaurant experience
The farthest-from-the-best parts:
Pancakes
Chocolate orange cheesecakes
Primanti Brothers Part II - the post that never followed up Primanti Brother's Part I, due to post-Super Bowl misery!
Stats:
This will be the 82nd post
There are 21 followers
There have been 3,925 visits to this page
I really enjoy sharing my food with you, through stories and pictures, and in real life. Hopefully you enjoy reading about it and eating it. My goal is to make you hungry, give you inspiration to cook, convince you to try new foods, and if nothing else, make you laugh.
To celebrate, I'll be hosting a Blog Birthday Brunch party next weekend! I've invited my friends and plan on serving a menu of brunch finger foods, as follows:
What's a party without drinks? We'll also have:
I suppose I should set some goals for the next year...
Let's recap the year!
The best parts:
Learning to make my favorite dessert of all time, cannoli
Carrying on the Pittsburgh tradition of a wedding cookie table to Arizona
Getting my first, and second, Le Creuset items
Marking holidays with lovely desserts - My Goddaughter's 4th Birthday, My 25th, and Valentine's Day
Dressing as a pierogie for Halloween
Having my first really fancy restaurant experience
The farthest-from-the-best parts:
Pancakes
Chocolate orange cheesecakes
Primanti Brothers Part II - the post that never followed up Primanti Brother's Part I, due to post-Super Bowl misery!
Stats:
This will be the 82nd post
There are 21 followers
There have been 3,925 visits to this page
I really enjoy sharing my food with you, through stories and pictures, and in real life. Hopefully you enjoy reading about it and eating it. My goal is to make you hungry, give you inspiration to cook, convince you to try new foods, and if nothing else, make you laugh.
Happy Birthday, Aloha: Yinz Mangia!
To celebrate, I'll be hosting a Blog Birthday Brunch party next weekend! I've invited my friends and plan on serving a menu of brunch finger foods, as follows:
- Mini quiche
- Mini strawberry muffins
- Waffle, nutella, and banana sandwiches
- Fruit kebabs
What's a party without drinks? We'll also have:
- Pineapple mimosas
- Bloody Marys
- Irish coffee
I suppose I should set some goals for the next year...
- Cook a whole turkey for Thanksgiving
- Bake more often, and with more patience
- Eat and cook many new things
- Become a "blog of note"!
Monday, June 13, 2011
Pork Carnitas Tacos
Carnitas - seasoned shredded pork - is my favorite carnivorous option for Mexican food. It actually means "little meats", who knew! I like carnitas on my nachos, in tacos and burritos, with a shot of tequila, and so on!
This month's (June 2011) Everyday Food magazine is a really good issue. It's where I got the recipe for the Roasted Salsa I made last week and also where I found these Pork Carnitas Tacos. Making it especially exciting, this recipe called for a cast-iron skillet so I was able to use my Le Creuset! Nope, still not out of the "it's so cool because it's new" phase yet!
Pork Carnitas Tacos
2 pounds boneless pork shoulder, cut into 1.5 inch pieces We bought 2.6 pounds and have leftovers for days!
In a large cast-iron skillet, cover pork with 1/2 inch water and bring to a rapid simmer over medium-high. Cook, turning pieces occasionally, until water evaporates, about 45 minutes. It took about an hour for my water to evaporate, probably because I used extra pork!
Season with salt and pepper and continue to cook, turning pieces frequently, until crisp and browned on all sides, about 12 minutes.
Taking photos of meat is pretty gross, I must admit. In an effort to minimize the disgust and show the transformation while cooking I made this nice little collage. It shows the pork: first before meeting the hot stove, next covered with water, third about halfway through the cooking process, and finally beginning to brown after 45 minutes.
This month's (June 2011) Everyday Food magazine is a really good issue. It's where I got the recipe for the Roasted Salsa I made last week and also where I found these Pork Carnitas Tacos. Making it especially exciting, this recipe called for a cast-iron skillet so I was able to use my Le Creuset! Nope, still not out of the "it's so cool because it's new" phase yet!
Pork Carnitas Tacos
2 pounds boneless pork shoulder, cut into 1.5 inch pieces We bought 2.6 pounds and have leftovers for days!
In a large cast-iron skillet, cover pork with 1/2 inch water and bring to a rapid simmer over medium-high. Cook, turning pieces occasionally, until water evaporates, about 45 minutes. It took about an hour for my water to evaporate, probably because I used extra pork!
Season with salt and pepper and continue to cook, turning pieces frequently, until crisp and browned on all sides, about 12 minutes.
Taking photos of meat is pretty gross, I must admit. In an effort to minimize the disgust and show the transformation while cooking I made this nice little collage. It shows the pork: first before meeting the hot stove, next covered with water, third about halfway through the cooking process, and finally beginning to brown after 45 minutes.
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