Celebratory meals!

This year, for my 27th birthday, my hubby made me some yummy-in-my-tummy breakfast! Bonus points for using my favorite fruit - fresh strawberries! Double bonus points for cutting them into heart-shapes!!
Breakfast item #1: Nutella French Toast with fresh strawberries & confectioner's sugar

A heart within a heart!

Breakfast Item#2: Quiche with broccoli, breakfast sausage, and potatoes sprinkled with melted mozzarella

For lunch, we went to City Crab and Seafood Company, where we got a complimentary entree for my birthday! I saw this deal because I was on their mailing list. (Tip: sign up for company coupons/email mailings and look for free stuff and good deals on your birthday!!). So we ordered Pacific NW Dungeness Crab! It was super fresh and super tasty! We ordered it steamed with melted butter on the side. It was finger licking good and totally worth all the hard work de-shelling! Here are some before and after pictures! =)

Kenny ordered the New England Lobster Roll on butter toasted brioche, which was equally delicious! Look at those huge chunks of lobster meat!! MmMmm so good!

Thank you hubby for celebrating with me and taking me through all these foodie adventures! What more could a gal ask for?

Tips on How to Make Yummy Clay Pot Rice

If you like clay pot rice likes the ones from restaurants like Yummy Noodle in Chinatown, NY (ahem, David & GG)... Cooking MaMa-Tse-ta says cooking clay pot rice just like those is easy!













You just have to follow a few simple rules:
Rule#1 - Be gentle, clay pots can crack very easily!
Rule#2 - To clean the pot use warm water only. Never use detergent or soap! To make it easier to clean any stubborn food particles let the pot soak in hot water for a few hours.Then gently clean with a soft sponge or dish towel.
Rule#3 - Ideal amount of rice for the small clay pots are no more than 1 & 3/4 cups of uncooked rice.  Then add water until it is 3/4 of an inch above the rice (this may vary depending on the grain of rice you have and your preference. Some like "mushier" rice while others like "dryer" rice.)
Rule#4 - Use medium heat in the beginning for the water to start boiling.  Once it starts boiling turn the flame down to low checking periodically until the rice has absorbed all of the water. **If you like "fon jiew" aka crispy rice on the bottom of the pot then leave it on low flame for a little longer, you will be able to smell when it starts to brown.  Be careful not to let it cook for too long or it will turn black!**

Addons for the rice may include:
-Chinese sausage "Lop Chuerng"
-Minced beef
-Egg (sunnyside up if you add it midway)
-Preserved Duck "Lop Ngop"
-Salted Egg "Hom Don"
-"Thousand Year Old Egg' aka Preserved Duck Egg "Pei Don"
-"Bot Fon Yue" dried baby white fishes
-Sweet soy sauce