Thank you, everyone, for all of the very nice comments regarding Puck. The last couple of weeks have been really hard on us, but we’re pulling through. It’s still hard to believe that he’s gone. We’re really missing him. On the other hand, we’re thankful to have had him in our lives.
(baby Puck, shredding a paper towel)
Last night, Greg and I made Pho. This Vietnamese soup is probably Greg’s favorite food in the world, so I was really excited to try making it at home.
The recipe that I used for the broth is more or less the same as the Veggie Pho recipe here. I’m less prepared for this meal than I meant to be, so we don’t have all the garnishes, but oh well.
I doubled the broth recipe, including all of the spices and ginger, but I only used 1/2 of a large onion. In the future, I would not double the spices, at least not the coriander and star anise.
Loved using whole spices. So pretty.
Garnishes and condiments: serrano peppers, lime wedges, hoisin sauce, and sriracha.
To the broth, I added mushrooms and broccoli (at the end). We served the broth and veggies over rice noodles and baked tofu.
Greg’s (giant) bowl.
The verdict: Quite good, but holy star anise. Also a lot of steps, and a lot of preparing things separately. Next time, I’ll probably do some prep ahead of time.
Last weekend, Greg and I went to Iron Cupcake. Here are some of the lovely (poorly photographed) cupcakes.
The one on the right in the last photo is a jelly doughnut cupcake, which was my absolute favorite. I ended up eating one and going back for another one to take home 🙂
Finally, my Valentine’s Day flowers.
Greg gave them to me on the Saturday before Valentine’s Day, because I was extremely sad and needed some cheering up.
Over a week later, they still look lovely, and the lily buds (which you can kind of see above) just opened a couple of days ago.