Turning Veganese. For her birthday, we celebrated brunch in style at Rockit Burger Bar [restaurant review coming soon!]. We even did some shopping where I scored some crazy awesome deals on cookbooks. I also learned how much I enjoyed painting! In fact, I plan to take more time to paint as a means of letting my creative juices express themselves on canvas. I also spent a few hours of my weekend giving friends visiting from Singapore a foodie tour of Chicago in the Chinatown, Pilsen and Albany Park neighborhoods for a taste of authentic Chinese, Mexican and Middle Eastern cuisines. Sunday was also a special day since it was the 1 year anniversary of the Baron's and my first date. It's crazy how quickly time has flown and it has been one of the best years I've had in awhile. I mentioned how I really enjoyed painting... and here's one of the gifts I made the Baron for our anniversary [which he loved & he even caught the symbolism of certain things about my painting...]
We had a lovely day celebrating with Joel and the Baron's family at the Chicago Botanic Gardens. They have a great butterfly exhibit going on and the annual Kite Festival was happening too. For dinner, the Baron and I celebrated at Fleming's Steakhouse. It happens to be where we ate on an earlier date... the same date when he kissed me for the first time. [Aww... he made me weak in the knees then and still does now every time he kisses me lol.] We enjoyed a nearly identical dinner to what we had on our previous date. Stay tuned - a restaurant review of Fleming's Steakhouse to come!
Lemongrass Shrimp Fried Rice
recipe adapted from Ming Tsai
2 tablespoons oil
1 finely diced yellow onion
1 minced garlic
1/2 tablespoon minced ginger
2 stalks lemograss, minced, white part only
4 cups cooked jasmine rice
1 pound shrimp, peeled and deveined
1 lime, juiced
1 1/2 cups frozen mixed vegetables
Sal and pepper to taste
In a skillet over medium high heat, add the oil. When oil is hot, add the onions, garlic, ginger and lemongrass.
Add the shrimp and cook until almost pink, about 3-5 minutes.
Add the rice to the skillet and saute the rice for another 3 to 5 minutes. Add lime juice and mixed vegetables; season with salt and pepper to taste.