Sunday, November 26, 2017

Best Thanksgiving Turkey Ever!




Browning of the turkey comes from rubbing the skin with duck fat
Okay, the title might be an exaggeration, but honestly, I just baked the best Thanksgiving Turkey I’ve ever baked. Granted, I’ve never liked turkey very much (it usually tastes like cardboard to me). But, I actually enjoyed this one so much that I couldn't resist picking small morsels off the pan with my fingers and popping them in my mouth. Here’s the recipe:

Ingredients:

  • 14-15 lb turkey (not brined)
  • Herbes de Provence, equal parts:
    • 1 tablespoon dried basil
    • 1 tbsp dried sage
    • 1 tbsp savory
    • 1 tbsp marjoram
    • 1 tbsp fennel seeds
    • 1 tbsp dried oregano
    • 1 tbsp dried thyme
    • 1 tbsp dried rosemary
  • 7-8 teaspoons salt (or half a teaspoon of salt for every lb of turkey)
  • 1/4 cup duck fat

Instructions:

  1. On the day before Thanksgiving, dry rub the turkey with the herbes de Provence mixture and salt. Separate the skin of the turkey from the turkey meat. This helps to render the fat underneath the skin and helps crisp the skin. Mix a portion of the herbes de Provence with the salt so the salt looks well peppered and rub most of it beneath the skin of the turkey. Cover the turkey with Saran Wrap and place in the oven for 24 hours.
  2. On Thanksgiving day, adjust the rack in the oven, and preheat to 400 degrees. While the oven is heating, rub the duck fat all over the turkey skin and salt a bit more. If you want, you can fill the cavity of the turkey with celery, and other leftover aromatics, although it is still unclear to me whether this does anything to flavor the turkey.
  3. Put the turkey breast side up on a raised grill over a cookie sheet and insert in the 400 degree oven  for 1:15 or until the skin is slightly browned. Place a tent of aluminum foil over the turkey, and lower the oven temperature to 350 degrees and cook for another 2 hours.
  4. Check the turkey temperature 15 minutes before the timer. Remove the turkey when it is 165 degrees. When I checked the temperature, it was around 190 degrees -maybe my thermometer was not calibrated- surprisingly the meat was not overcooked.
  5. Let the turkey rest for 30 minutes before carving.

Observation: what really makes this turkey better than any of the other turkeys I’ve made, I think,  was the dry brining, the herbes de Provence, and the duck fat. The duck fat smelled delectable as the turkey roasted, more so than any other Thanksgiving. Lesson learned: when it is necessary to boost flavor, such as when using naturally flavorless meats like turkey, use duck fat!

A short video of the Thanksgiving meal we made for two people, which for some reason, my husband insists on doing every year, even though we had already spent Thanksgiving at my cousin's house.



Sunday, July 16, 2017

Deep Blue Divers Review, Grand Cayman

Deep Blue Divers Boat viewed
from below at Northwest Point,
Grand Cayman
I've been trying to do a summary write up of our Cayman Islands trip. It will take a while, since I have a mountain of photos and video to go through. But in the meantime, here's a review that I wrote on TripAdvisor reviewing Deep Blue Divers, the dive operation we used while in Grand Cayman:

If you like affordable small group diving, valet diving, and if you enjoy a sense of community, than you will love "Deep Blue Divers" operated out of the "Lobster Pot Dive Center" in Georgetown on Grand Cayman. We dove with divemasters Nyall (pronounced Neal) and Alice for 4 days. There were never more than 6 people on any of our dives, and there were usually around only 4 people on the boat at a time.(We never saw any other dive boats or divers when in the water, which, despite the number of tourists in Grand Cayman, especially when the cruise ships are in town, was a treat.) 

Porcupine Fish, Northwest Point, Grand Cayman
The staff of Deep Blue Divers are mostly English and Scottish with an Australian and odd American thrown in. Both Nyall and Alice were great. In addition to picking us up at our hotel every morning, they were meticulously attentive to our comfort, down to adjusting our weights based upon their observations of us underwater. Both Nyall and Alice absolutely spoiled us by helping us don and doff our gear, making it truly "valet diving". Alice even helped hook us up with a Stingray City tour when our hotel tour fell through. It was quite a treat to receive such great service delivered with such a nice English and Scottish accents. Alice even called Mark and myself, "Love", "Lovey", and sometimes "Darling", which was music to my American ears.
Green Moray Eel-Lonestar Ledges, Grand Cayman
Deep Blue Divers also makes you feel like part of their family. My husband bought a new dive computer and accidentally left it in their rinse tank. Deep Blue Divers kept the dive computer and gave it back to us the following day. Additionally, my husband and I accidentally collected someone else's brand new mask and only discovered it when we were well on our way to Little Cayman. Coordinating with Nick, the owner, however, we managed to courier the mask from Little Cayman back to the island. I was impressed with the amount of time and logistics Nick spent to get a single mask back to its owner.

In summary, Deep Blue Divers was quite affordable (they offer multi-day discounts), and the service was top notch. Their boat dock is a quick drive from the main drag of Seven Mile Beach. The only drawbacks that I can think of is that their diving is mainly limited to the West Wall, which I hear is not as good as the diving on the North Wall. Also, you might not like their strict time limits. On air, the deeper profiles justifies the time limits - 0:40 for the first dive, 0:50 for the second dive. However, if you're breathing Nitrox, you might feel a little short changed by the shorter dive times.

Saturday, July 08, 2017

Jamaican Jerk Chicken with Caramelized Plantains

Mark and I just returned from a 2 week dive trip to the Cayman Islands. Whenever possible, we sampled the jerk chicken there. I was inspired by our meals in the Cayman Islands to make my own jerk chicken. Traditionally grilled, I converted this jerk recipe to oven-roasting. I think baking at a lower temperature helps to encourage moister meat, while still being hot enough to crisp the skin. I also modified the recipe so that I could cook the plantains at the same time, capitalizing on the rendered fat from the chicken to coat the plantains underneath. I served the jerk chicken with plantains with a Greek cucumber salad, and rice and beans. I think it turned out pretty well, or at least good enough to write down. Anyways, here is my recipe:


Ingredients
Note: This jerk marinade recipe was doubled for future meals. Do not pour entire jerk sauce over the chicken.
  • 6 Leg quarters or thighs with skin on
  • 1 bunch of scallions (6-8 scallions)
  • 3 tablespoons of fresh thyme
  • 5 cloves of garlic
  • 1-1.5 cups of soy sauce
  • 5 Habanero peppers, deveined and deseeded
  • 1 teaspoon of ground nutmeg
  • 2-3 teaspoons of cloves
  • 1-2 tablespoons of ground all-spice
  • 2-3 tablespoons olive oil
  • 3 plantains
Instructions:
  1. Separate skin from leg meat. This will help the fat to render and coat the plantains underneath. It will also help the skin to crisp.
  2. Blend scallions, thyme, garlic, soy sauce, Habanero peppers, nutmeg, cloves, all-spice, and olive oil in a food processor. Make adjustments to ingredient amounts for taste.
  3. Pour 1 cup of the jerk marinade over the chicken meat in a bowl and coat all over. Let soak in refrigerator for 2 hours minimum, turning the meat over every so often.
  4. Heat oven to 350 degrees F.
  5. Cut plantains into 3/4" diagonal slices. Layer the bottom of a lasagna pan with the slices. If the plantain peels are not completely black or ripened before using, sprinkle 2 tablespoons of granulated sugar over the top of the plantains to encourage carmelization. Layer marinated chicken leg quarters over the plantain slices, skin side up.
  6. When oven has heated up to the right temperature, place lasagna pan into the oven and bake for 1 hour and 40 minutes or until the leg meat is cooked to 165 deg F or leaks clear juices when pierced. Remove the chicken from pan and let rest for at least 5 minutes.
  7. Pour excess chicken fat out of lasagna pan. I like to save the rendered chicken fat for other recipes. Change oven setting to broil. Place plantain layer underneath broiler and broil for an additional 15 minutes or until caramelized.
  8. Once chicken leg quarters have rested, cut drumstick away from thigh meat with a chef's knife and plate. Spoon fresh jerk sauce over the top.
Serving suggestions: Serve jerk chicken with plantains with a cucumber salad and rice and beans.

Mina's customization: I like my jerk marinade on the strong side, so I added a couple more Habanero peppers and a lot more all-spice and cloves than normally recommended. I also added way more scallion and garlic than normally recommended. The end result is that it actually tastes a lot like the jerk chicken served at my favorite Jamaican restaurant in San Jose, Back-A-Yard. Back-A-Yard is still the bench mark for jerk chicken, unfortunately, despite all of the jerk chicken we sampled in the Cayman Islands.


Saturday, January 09, 2016

Truk Lagoon Dive Trip 2015



Here is a little video of our dive trip to Truk Lagoon this past year. This is Part II.

Part I (Palau) can be found here.

Truk (Chuuk) Dive Log

September 15th / GoPro Sept 14th
Shinkoku Maru
        Dive #230: 117’ / 0:35
Kenshu Maru
        Dive #231: 88’ / 0:39 
September 16th / GoPro Sept 15th
Nippo Maru=Done
        Dive #232: 107’ / 1:01
        
Sankisan Maru-Done
        Dive #233: 93’ / 0:44 
         
Betty Bomber-Done
        Dive #234: 43’ / 0:29
Emily Seaplane-Done
        Dive #235: 65’ / 0:36
September 17th / GoPro Sept. 16th
Yamagiri Maru - Done
        Dive #236
Freedive on Zero
Gosei Maru
        Dive #237
September 18th / GoPro Sept. 17th
Fujikawa Maru
        Dive #238
Heian Maru
        Dive #239
September 19th / GoPro Sept. 18th
Rio de Janeiro
        Dive #240

Palau Liveaboard Dive Trip 2015


Here's a little video that we made of our dream vacation in Palau in 2015. This is Part I.
Part II (Truk Lagoon) will be posted shortly.

September 7th, 2015 / GoPro Sept. 6th: 

Helmet Wreck: My light was killed on this check out dive
Dive #211: 93’ / 0:40 
The Iro: Spent safety stop on the mast
Dive #212: 94’ / 0:54
Coral Garden to Ulong Channel: Rod said, this would be an amazing dive anywhere else in the world but just meh here. 
Dive #213: 91’ / 1:01
Sandy Paradise: the dive I thought I would end up being a casualty
Dive #214: 82’ / 0:42

September 8th, 2015 / GoPro Sept. 7th

Siae’s Corner: Almost missed this epic, this is what Palau is all about
        Dive #215: 94’ / 0:53 
Ulong Channel: Epic wall and lettuce coral, and giant clams
        Dive #216: 63’ / 0:57
German Wall: the worst dive of the week - too silty, no action. Felt sorry for Jim.
        Dive #216: 70’ / 0:56
Big Drop Off - Ball and Chain on wall dive
        Dive #217: 91’ / 0:57
        
September 9th, 2015 / GoPro Sept. 8th
Barnum’s Wall: Wall with tunnel on corner with Conor going through, took shots of divers and skiff approaching Tropic Dancer
        Dive #218: 89’ / 0:52
Turtle Cove: My Favorite dive - pretty coral, schools of fish everywhere you look
        Dive #219: 98’ / 0:56
German Channel: Ascending safety stop with safety sausage with Les
        Dive #220: 73’ / 0:53
German Channel Garden: Night dive with octopus
        Dive #221: 74’ / 0:47
        
September 10th, 2015 / GoPro Sept. 9th
Blue Corner: Epic dive with surgeon fish nibbling on mark’s snorkel, Napoleon Wrasse and schools of Bigeyes and Striped Large Eye Breams
        Dive #222: 85’ / 1:01
        
New Drop Off: Bubbles flying horizontal, fear, divemasters buddy breathing.
        Dive #223: 93’ / 0:52
        
Peliliu Land Tour
Ngemelis’ Wall: Sergeant major’s laying eggs, other fish eating them. Sleeping shark. Poor vis.
        Dive #224: 91’ / 0:51
       
September 11th, 2015 / GoPro Sept. 10th
Big Drop Off - Crocodile fish
        Dive #225: 100’ / 0:59
Barnum’s Wall - Eel and large nudibranch
        Dive #226: 83’ / 1:02
Fern’s Wall
        Dive #227: 95’ / 0:53
German Channel
        Dive #228: 93’ / 1:01 
September 12th / GoPro Sept. 11th
Jelly Fish Lake
Chandelier Cave
        Dive #229: 30?’ / 0:20

Sunday, April 12, 2015

Wellness Weekend

I have been an avid experimenter in alternative wellness therapies for years. So anyways, a couple of weekends ago, by coincidence of scheduling, I ended up booking a bunch of wellness therapies back to back. Some of the activities, such as the myofascial release workshop, blew my mind, and made me wanting more.Other things, like the sensory deprivation tank, were kind of, meh. Anyways, here are my reviews:

Myofascial Release Workshop - A+

My local yoga studio held a myofascial release workshop conducted by expert, Wendy Figone. Myofascial release is the new trendy thing. Fascia is basically connective tissue such as collagen and elastin. It is what encases our muscles.  It's the silver skin that sheathes the chicken drumsticks and beef cuts that we buy from the supermarket. Unlike the muscle pain that we get from working out, myofascial pain is chronic - it is that recurring knot in your shoulder that just won't go away. The purpose behind myofascial release is to lengthen and stretch the fascia, thereby alleviating the chronic tension and pain in one's body. Unlike traditional massage therapy, myofascial release is said to alleviate chronic pain permanently.

As a footnote, I have had chronic neck and shoulder pain for years, so I have always been fascinated by body work in general (here is my review of Thai Massage, for example). I was extra interested in how this workshop could alleviate my neck pain, and improve my poor posture.

The workshop incorporated a variety of fun toys, which included not only the more co mmon foam roller, but more exotic toys such as "still point inducers", yoga bolsters, yoga bricks and tennis balls.

During the workshop, I felt achey points melt away much more quickly than if I had tried to massage these spots on my own. I also felt somewhat teary eyed in sections. I was later told by the teacher that many people feel an emotional release after experiencing myofascial release therapy. By the end, I felt so relaxed that I actually snoozed at the end of the class. I was actually embarrassed to find myself waking up while still lying supine when everyone else had already sat up to listen to the teacher give her final comments.

My major takeaways from this class was that myofascial release should feel good, not painful in order for the therapy to more effectively take effect. I learned to use many pillows and bolsters to help relax into a pose and to alleviate pressure from the trigger point itself. I also learned to "jiggle" and to do deep diaphragmatic breathing in order to help release the fascia.

SPX Core Workout - A-

I have been practicing Mat Pilates for years. After a long break in my practice, I have been going back to Pilates, and even tried Reformer Pilates for the first time (here is my review of my first reformer class in Chicago). SPX Core is a popular LA offshoot of reformer pilates which is less mindful, less skillful, but is more hard core. Unlike traditional Pilates, which emphasizes muscular control and is low-cardio, SPX emphasizes engaging all of your muscles at once, and is an intense cardio workout. I am always dripping sweat all over the machine, and always sore for 2 days afterwards. SPX does have it's own fans. Michelle Obama is said to be a fan, and Sophia Vergara has her own machine, and is said to practice 4X a week.

In the end, even though I enjoy traditional reformer Pilates a lot more and find it a lot more mentally stimulating, I think mixing it up with SPX would whip you into shape faster. If you complain about not working out hard enough with Pilates, SPX might be your thing.

Sensory Deprivation Tank - B-

I have always been fascinated since childhood by altered states of consciousness, whether drug-induced or otherwise. I had heard that immersing in a sensory deprivation tank was a great, safe way to enter an altered mind-state. There is quite a lot of literature surrounding floating in a sensory deprivation tank. The literature suggests that flaoting helps people enter a meditative state more easily. Some people have even reported hallucinatung or lucidly dreamed while in such a tank. Having been curious for years, when a LivingSocial coupon was offered to float in a sensory deprivation tank for an hour, I jumped on the opportunity.

Anyways, the idea behind a sensory deprivation tank, also known as a floatation tank or isolation tank, is to isolate one self from bodily sensations so that all you are left with is your mind. A participant floats quietly inside of a dark metal chamber which is filled with a 1' deep bath of water mixed with a half ton of epsom salt. The water bath is kept at a constant 93 degrees Fahrenheit to emulate the body's core temperature, to aid in isolating one self from bodily sensations.

The floatation spa owner was quite friendly and gave me the lowdown on what to expect. Participants must shower thoroughly before entering the pod, as the water did not get changed out frequently. You enter the pod fully naked except for ear plugs. She advised letting go, and spoke about how the ultimate goal was to enter a sleep-state where one experiences delta-wave brain activity. Some people who enter this state can also experience lucid dreaming. I was told that the experience was also quite conducive to creativity, and that often times artists and writers come to her spa specifically to get past blocks, and to feel inspired after their floatation session.

Unfortunately, I did not experience any of these altered mind-states. I did not find the tank to be isolating at all. I had some small abrasions on my skin, and like pouring salt into a wound, these abrasions kept feeling irritated while lying in the salt bath. Also, floating on top of water is really not that comfortable. My neck tended to overextend backwards, which was slightly uncomfortable. I was advised to lift my arms up to help counter this effect, but this position too got a bit uncomfortable. Also,  even though I do seated meditation off and on and readily get into states of relaxation and even bliss when doing so, I found it quite difficult to quiet my mind in the tank. By the end, the novelty had worn off and I was beginning to think it was torture to lie in that tank and keeping still while awake. However, once I got out of the tank, and commenced my after-bath shower, I finally noticed the impact of floating. I felt stoned. I was so relaxed, that I felt like I as floating on a cloud. As I sat on the sofa at the floatation spa afterwards, sipping my complimentary cup of tea, my head kept nodding off. I was also deeply inspired to be creative. I wanted to race home and work on writing my novel. I don't know if it was the floating itself that caused this frenzied creative state, or if it was just the novelty of the experience.

Anyways, I was told by the spa owner that floating does get better as one practice. It is rare for the first time practitioner to relax deeply enough to enter  that delta-wave state that floaters aspire to. Even though the experience was slightly disappointing, I would totally repeat it again, if just for the relaxed feeling and feeling of creativity that I got afterwards.

Friday, January 02, 2015

New Year's Resolutions 2015

Physical Goals:

  1. Drink more water. Drink as much as 8 cups of water a day. Thankfully green tea counts! 
  2. Work out at least 3 times a week. At least two of those times should involve strength-training, and I should feel sore the following day.
  3. Brush my teeth and floss after dinner. I went back to the dentist, and they shamed me into flossing my teeth.
  4. Eat salad as a meal 4 days out of the week. Load up the refrigerator with salad staples:
    • Southwestern: corn, black beans, avocado, tomatoes, chicken breast
    • Caesar: Parmesan, anchovies, eggs, red onion, tomatoes, green peppers, chicken breast, or salmon
    • Mina's simple “Summer Camp Salad”: tomatoes, green peppers, carrots, ranch dressing
    • Mark's “Sweet” Salad: Blue cheese crumble, caramelized nuts, red onion, green apple, honey dijon dressing
  5. Continue to avoid eating trans-fat and saturated fat. Eat more chicken, lean pork, fish and vegetable sources of proteins.
  6. Begin to eliminate all aluminum exposure from using aluminum pots and pans. Replace all aluminum pots and pans with ceramic coated, or stainless steel coated pans.
  7. Continue to sleep at least 8 hours a day.

Spiritual Goals

  1. Travel more and have more fun. This past year, I spent all of my vacation time tending to family matters. This year, I intend to travel somewhere far-flung like Palau for my big 40th birthday! And I intend to plan at least one fun event per month. Here are some smaller fun events I want to plan for:
    • Coachella
    • Monterey Jazz Festival
    • Concerts at Bing Hall Concert hall at Stanford
    • Comic-Con in San Diego
    • Visit to Catalina Island for diving
    • Liveaboard trip to Channel Islands
  2. Meditate at least twice a week for at least 15 minutes at a time.

Financial Goals:

  1. Be frugal, and stay within my budget, particularly post-kitchen and bath remodel. First and foremost, my emergency fund must be adequate. Secondly, I need to be on track for retirement. Thirdly, I need to create a mechanism for saving for my big 40th birthday trip.
  2. Fully re-distribute my IRA investments. I recently moved all of my IRA investments from a financial advisor's control into my own brokerage accounts. I also need to create reminders to evaluate the performance of my IRA's.

Creative Goals

  1. Finish my novel. I began a science fiction novel during NaNoWriMo (National Novel Writing Month) lastNovember. Although I finished writing 50,000 words in the month of November, which is the goal of NaNoWriMo, I fell short of completing the novel itself by about 20,000 words. This year, I intend to finish the novel, and do at least a single-pass edit of the sprawling mess.
  2. Make use of the leftover marble tile and Neopolitan plyboo.
  3. Make use of the leftover faux fur.
  4. Cook more in my kitchen.

Career Goals

  1. Be more ambitious. Think bigger. I find myself being too conservative at times from a design perspective. Anytime, I have a design project, I should reach for a goal that is beyond what my superiors ask. And something more challenging than what I could easily accomplish.
  2. Take the basic milling class at TechShop.
  3. Take the Tormach CNC class at TechShop.
  4. Take the basic woodshop class at TechShop.
  5. Do not say "Sorry". Sell yourself, sell yourself, sell yourself.
  6. Be less reactive. Understand my emotional triggers and take a deep breath and not react whenever these triggers occur.
    • Perceived attacks on my competence
    • Perceived sexism
    • Perceived Infringing over my realm of responsibilities


20 Goals for 2019

I know the year is already half over, but here are my goals for 2019 (this was not finished earlier as my goals kept changing).  Soci...