Tag Archives: pug

It’s a Pug’s Life!

Hi, I’m Mason.

I heard mommies have been posting blogs and they chose me to be the “spoke person”. It’s an honor to be here. Thanks mommies! I bet you’ve seen some of my pictures floating around the blog, and go ooh’s and ah’s 😉

I know, I know.. I’m quite a charmer, eh? I’ve been told countless times by random strangers.

So, for those ladies and gents out there who are curious about me, here’s my short bio:

I am a charming fawn pug, about 30~32 lbs (i know, I’m working on my diet right now! It’s hard when mommies make so many good noms everyday, so don’t judge me!) I was born in April 2010, on the 13th to be exact in sunny San Diego. My birthday is coming up soon! I had 2 other siblings that time until my current mom adopted me. I was so tiny… gasp!

2010

First picture at my new home 🙂 me so tiny.. eek!

I felt very uncomfortable in my new home at first. Mommy M didn’t allow me to sleep with her that 1st night. She was so cruel! I couldn’t believe it.  I was scared, lonely and I cried.all.night.long. Then I saw mommy, dragged her tired bum towards me, looked kind of upset at around 3 or 4am. That time I knew I won over her! aha!  She let me out of my crate, picked me up and I’ve been sleeping by her side since :3

Oh, oh! I know some tricks! I know the basics and I can jump into my mommy’s arms and give her a hug on command, in which I think is pretty impressive. Right right? 😉 Although, I have to admit that I’m very stubborn and get bored easily. Hey, it’s in the gene! However, I’m easily bribed and I’d do anything.. I mean, anything, for food.

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O.M.G. kill me. must. pose. for. yumyums…. -____-

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I’m pretty patient as you can see 🙂

Honestly, I inhale almost anything like a Dyson vacuum cleaner. I have no shame. Some of my favorite human foods are carrots, apples, oranges and bananas. I’ve also had countless tissue, fluff from my toys, hair band, etc. Thank God, I’m not into po*p. phew. I just don’t find that appetizing. I’ve heard that some of my fellow pugs have that kind of fetish. Not me. ugh. Momma M usually try to limit my intake, which I despise. Wanting to spoil me, momma J & F sneak some snacks whenever momma M is not home. At first, she didn’t realize it until she put me on a scale and saw that I have gained 5 lbs within 2 months! I.need.to.lose.weight.sigh.

oldman

Being a pug… is tiring..

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You can see my pot belly here and I sit like an old man… -___-

I’ve also gotten into so many troubles. I still remember these 2 particular troubles. I was bored at home because mommas went to the movies without me. I got my paws on Momma M’s glasses, chewed the heck out of it AND destroyed a trash bag in the kitchen. It was not pretty. Let’s just say, I learned my lesson.. the hard way….. because I didn’t get yum yums for 2 days!! How in the world can a pug live without yum yums? Luckily, mommas forgave me, thanks to my cuteness~ I tricked them with my big googly eyes! HA!

hmm.. is that a camera pointing at me? Quick! Act cute for cookies!!

Awww~

Overall, I’m a healthy happy pug living in San Diego. I love car rides. I love going to the park, the beach (even though I freak out when my paws touch the water), napping, sniffing, snorting, snoring, digging, making weird but cute noises, watching TV and sunbathing every morning.

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Oh the sun~

I know I have a few pounds to shed (goal 26~27lbs); but I think I look quite proportional because I’m a big pug according to strangers. I do have longer legs, I do look taller and bigger (NOT fatter) compared to other pugs. Can I use that excuse not to lose weight? hmm.. maybe not.

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I look like a loaf of bread…. T__T

Anyway, it’s dinner time and please email mommies if you have any questions about anything. They are glad to answer any questions you have.

happy

Toodles~

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Hipster Pug 🙂

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Filed under Mason, Pug

Oven-Baked Mushroom Risotto

Hi, it’s Frans! I am here to introduce another quick and easy recipe! You know us, busy students, we have limited time to arrange our meal plan for the week. One night, I took a little “me” time and watched a couple of videos from these silly blokes. I find them very entertaining and have been a loyal subscriber for quite a while now. Go check them out! I came across their risotto recipe that night and a light bulb went off.

So, here you go, oven-baked mushroom risotto! That’s right! You read it right! Oven-baked!

risotto

Ma, can I have some?

We know how time-consuming it can be to cook risotto. Having to add chicken stock ladle by ladle and constant stirring to prevent it from burning, seem a bit too much if you have limited time. So, we present you with this recipe to make your life easier yet you can still enjoy good meal on one of those days when you’re busy, low on budget or groceries 🙂  You can whip this up really quick.  It only takes about 20 minutes, and your lunch/dinner is served. Also, risotto is often considered as an unhealthy and complicated dish; however, we can turn the table by cutting out the cheese & bacon and bake it instead. To add more body to this dish, we decided to use two kinds of mushrooms instead of bacon. Mushrooms have been used as meat substitute for vegetarians.  Okay, lets end the chitchat and lets get cooking!

Adapted from sortedfood.com

Oven- Baked Mushroom Risotto
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Serves: 8

Ingredients

  • 500 grams Arborio / Risotto Rice
  • 1.6 L Chicken Stock
  • 2 medium onion, diced
  • 6 cloves garlic, minced
  • 2 tsp dried thyme
  • 2 large Portobello mushroom, 1/2 extra for garnish
  • 6 button mushrooms, 2 extra for garnish
  • 4 Tbs double cream
  • 2 Tbs olive oil
  • 2 tsp butter

Instructions

  1. Preheat oven to 360°C.
  2. Melt the butter in a pan, sauté onion and garlic until fragrant and translucent.
  3. Add thyme to the onion and garlic (2).
  4. Add risotto rice and coat each grain thoroughly with butter.
  5. Add white wine and chicken stock.
  6. Bring to a simmer and cover with lid.
  7. Bake in the oven for 20 minutes.
  8. With a food processor, blend both Portobello and button mushrooms, followed by double cream.
  9. In another pan, melt butter and saute mushroom until cook (for garnish).
  10. Once the rice (7) is cooked, add the mushroom mixture (8) and mix.
  11.  Adjust salt amount to your liking
  12. Garnish with sautéed mushroom (9) and parsley.
  13. Serve.

Tips: Do not worry about the raw taste of the mushrooms since the heat from the pan and the rice will cook them.

Hope you like it!

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Filed under Easy Dinner, Italian, Pug

Mom’s Croquette

Hellooo, dear world! How have you been? It’s Jojo again! It’s been a while since my last post. I’ve been busy with college and other stuff for the past few weeks. Sorry for the lack of post. A few days ago, I decided to make batches of croquettes because we were stuck at home due to heavy rain. The weather has been strange in SoCal. It’s raining cats and dogs one day and it’s sunny and warm the next day. oh, dear Mother nature, why are you so moody? The unpredictable weather just drains our energy, including Mason’s.

This is the 1st thing I saw when I woke up one day :)

Aww…. our precious little prince

So, I thought, “Why not make something that is fuss free to snack on while watching TV?”. This recipe is quite simple and a batch (or two..) of them can last us a few days. Anyway, croquette is one of my favorite dishes. My mom seldom makes this, but I really really adore it. So.. this is my chance to make as many as I want *evil laugh*

PS: Oh, double the recipe. Just do it. Just like cookies, you can’t just eat 1.

You can shape them into any shape you like. I like ovals because that’s how our mom used to make them. Once they are shaped, rolled in beaten eggs and covered with breadcrumbs, you can store them in the fridge and take them out whenever you’re ready to fry them. They are best consumed within 3-4 days. We haven’t tried freezing them though. If you get the chance to make this recipe and freeze them, please let us know 🙂  Great finger food for potlucks, family & friends gatherings,  Super Bowl, Thanksgiving, etc. Try it! You won’t be disappointed!

croq

Drooling yet? No? u-huh.. right..

Frans and I used to have problems boiling potatoes. They used to come out soggy and sticky until Mimi did some research. She found some useful tips from http://whatscookingamerica.net/potato.htm

Tips:

1. Always start boiling potato in cold water than hot water

2. Important: Do NOT cool potatoes in cold water after cooking. This is why potatoes turn soggy.

3. To make fluffier potatoes (for croquette/mashed potato), after they are done cooking, pour all water and cover pot with paper towels and place the lid on top. After ten minutes, the towels will absorb all the steam and your potatoes will be dry and fluffy.

Croquette

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Serve: makes 18

Ingredients

For croquettes:

  • 700 g Russet potatoes
  • 250 g Ground beef
  • 4 Tbs All purpose flour
  • 5 Tbs Condensed milk
  • Salt & Pepper
  • 1 or 2 egg/s
  • Bread crumbs
  • Oil for frying

Instructions

  1. Boil potatoes until tender (about 20 minutes). Let cool and peel. *Note: Read tips above*
  2. Put peeled potatoes back into the pot and mash ’em. *Good time to work those muscles for the summer 😉 *
  3. In another pan, stir-fry ground beef, add salt and pepper until cooked.
  4. Combine ground beef (3) to mashed potato (2).
  5. Over low heat, add flour and condensed milk to (4).
  6. When cooled, shape them as desired.
  7. Roll them into beaten egg and cover with breadcrumbs.
  8. Leave in fridge for approximately 2 hours to firm up before frying.
  9. Fry until golden brown.
  10. Serve with dipping sauce.

For dipping sauce:

Ingredients

  • 2 Tbs mayonnaise
  • 2 Tbs condensed milk

Instructions

  1. Combine mayonnaise and condensed milk well, drizzle over croquettes.
  2. What are you waiting for? Dig in!

Enjoy!!

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Filed under Appetizer, Finger Food

Honeydew Juice with Gelatin

Hi, it’s Jojo again. Lately, the weather has been great in SoCal. Nice sunny day. At last, the strange chilly day is over. Maybe we’ll have a couple more rainy days here, but it shouldn’t be as bad. So, we took Mason to the beach and let him play, run and tumble, roll, dig, sniff, snort, sneeze, you know, his usual Pug business.  Everyone was exhausted and  we needed to cool down. That’s why this recipe came to mind. Honeydew melon is probably my most favorite fruit because of the color and sweetness. Each sister has their own signature color and mine is honeydew light green. Also, did you know that green color relaxes the eyes and relieves the stress you have after working all day? This drink can be a stress reliever after a long tiring day. Furthermore, a quote from Mimi, she says, “It looks like a glass of witch’s concoction or poison. It’s a perfect Halloween recipe to entertain guests!” Right?

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This recipe is originally from our mom. Our mom is a strong, brave, and lovely woman. A very bubbly and loud person. She used to make this light and fresh drink for us when we were young. Like any other sojourners, we miss our mom’s home-made cooking the most. This drink is one of them. A refreshing drink that will bring a lot of good old memories! A drink to impress your family and friends. Or even new neighbors!

Let’s get started!

Honeydew Juice with Gelatin

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Ingredients

  • A packet of gelatin (we use Swallow brand agar-agar powder)
  • 120 grams sugar (gelatin) & 3/4 cup sugar (simple syrup)
  • 1 honeydew melon
  • 3 cups water

Instructions

  1. Cook the gelatin according to the packet instruction. In high heat, stir constantly until it boils. Make sure it boils because the gelatin won’t set if it’s not.
  2. Pour the hot mixture into a glass dish container and let it set in the fridge for about 2 hours.
  3. Make simple syrup by mixing water and 3/4 cup sugar in a large saucepan. Let it chill in the fridge.
  4. Cut honeydew into small chunks and put them in a blender. Pulse until smooth.
  5. Combine the honeydew juice with the syrup (3).
  6. Fun part: Use a cheese grater, grate the gelatin and pour it into the above mixture (5).
  7. Adjust the sweetness accordingly.

If you try this recipe, please comment below and let us know what you think. I hope you like it!

Toodles!

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Filed under Dessert, Drinks

Chicken Meatballs with Meat Sauce

Welcome, 2013 ! Another new year, more new year resolutions to set and achieve. The three of use made several promises – one of them is to  change our lifestyle by eating healthier (Who doesn’t, right?). It all started when F felt the need to change. We got a little too comfortable and pigged out during the holiday season, resulting in extra inches on our waists and also this guilt feeling that has been haunting us since earlier this year. Besides, it’s been pretty gloomy in California. We wanted to have something warm, comforting, yet.. somewhat healthy. That was when this delicious chicken meatball came to mind. It’s a quick and easy recipe with a few staple ingredients in our pantry and refrigerator.

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Serve: makes 14

Ingredients

For chicken meatballs:

  • 400 grams ground chicken
  • 2 teaspoon ginger juice
  • 2 tablespoon milk
  • 4 tablespoon Panko or bread crumbs
  • Olive oil

Instructions

  1. Add all of the above ingredients, except the olive oil, to a bowl and mix it well.
  2. Scoop the meat mixture with your hand and form it into 2-inches balls.
  3. Heat up pan in medium heat, add olive oil and fry the meatballs until golden brown. Approximately 5 minutes.

For meat sauce:

Ingredients

  • Ÿ 200 grams ground beef                                Ÿ
  •  20 grams butter
  • Ÿ 400 ml unsalted canned tomato                Ÿ
  • Ÿ 400 ml chicken stock
  •  200 ml milk
  •  4 tablespoons all purpose flour
  • Ÿ 8 cloves garlic, minced
  • Ÿ 1 cup minced onion
  • Ÿ 2 bay leaves
  • Ÿ Salt & pepper
  • Ÿ A dash of sugar

Instruction

  1. In medium heat, saute minced onion and garlic until fragrant.
  2. Add ground beef and salt & pepper until cooked.
  3. Add unsalted canned tomato and bay leaf. Let it simmer for 5 minutes.
  4. Add chicken stock and let it simmer for another 20 minutes. Set aside.

           To thicken the sauce:

  1. In another pan under low heat, add butter and flour.
  2. Add the milk slowly. Be careful not to burn it.
  3. Pour this mixture slowly into the meat sauce
  4. Stir until combined and it’s ready!
  5. Garnish with parsley.. or green onion.. (or whatever you have in hand…) before serving

To add extra oomph to this dish, you can crack some eggs into the sauce in low heat. Let it slowly simmer and cook the eggs until they are done to your liking.

Have fun in the kitchen!

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Filed under Easy Dinner

1st run

Welcome to Sacchariferously Appetizing blog!

Adventures of three sisters… and a pug… in the kitchen!

 

 

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Filed under Uncategorized