quarantine_cook_eat_repeat

04/20/2026

Had a delicious meal at Jasmine, a restaurant inside of the

We ordered Peking duck, pecking duck “tacos”, chewy chicken show me in and dumplings. Service & view 10/10 😍

12/19/2025

Ucsc managers retreat!

03/08/2025

The ladies of

03/06/2025

Celebrate your team!!!
I can’t emphasize enough how important it is to let your coworkers/team know how valued and appreciated they are. Prep can wait.. we got celebrating to do!🎉🎂🥳

Oscar’s birthday celebration this morning at

02/23/2025

Cajun shrimp boil!
Chef Denise and I collaborated to create a menu for lunch that would celebrate black history month. We decided a delicious shrimp boil with potatoes, andouille sausage, corn and shrimp would be a hit. And it was 🥳 Served with homemade beignets.

01/21/2025

Homemade

Dough recipe from
Yield: About 35 wrappers
* 2⅓ cups /305 grams all-purpose flour, plus more if needed
* ¾ cup /180 milliliters hot water

* Step 1
Place the flour in a large bowl and set the bowl on a damp kitchen towel so it won’t slip. Add the hot water in a steady stream while stirring with chopsticks. Stir until all the flour is hydrated and the mixture becomes shaggy. Let stand until cool enough to handle, 2 min.
* Step 2
Use your hands to gather and knead the shaggy mass into a ball in the bowl. Turn out onto a work surface and knead until slightly elastic, 5 to 10 minutes. The dough should be tacky but not sticky, and it won’t look completely smooth. If it sticks to the surface, flour the work surface lightly and continue kneading. Knead into a ball and cover loosely with a clean damp kitchen towel or plastic wrap. Let stand for at least 30 minutes or up to 1 hour.
* We rolled the wrappers the traditional way: In Step 3, roll the rested dough into a snake and cut into 35 even pieces. Roll a piece into a ball, flatten slightly, then roll into a 3½-inch round with a dowel, rolling the edges thinner than the center. Repeat with the remaining pieces.

Filling recipe:
* 1 medium-sized chicken breast
2 tablespoons sesame oil
1/2 bunch green onions (half thinly sliced in rounds)
1/3 bunch cilantro
5 cloves garlic, grated
1-inch ginger root, peeled
1 cup of sliced shiitake mushrooms
1 cup kimchi + 1 tbsp juice
1 tablespoons rice wine vinegar
1 tablespoons soy sauce
1 tablespoons cornstarch

* In a food processor, combine garlic, ginger, kimchi, green onions, mushrooms, kimchi, soy sauce, rice wine vinegar, and sesame oil into a paste.
* Remove the paste from the food processor. Roughly cut your chicken into big chunks and add to the food processor. Blend until the chicken is fully ground.
* Add the ground chicken to your paste along with the cornstarch and combine.
* Fill a small bowl with water. Grab a dumpling wrapper and place it in your palm. Dip your finger in the bowl of water and wet the edge of half of one side of the dumpling wrapper.
* Add 1/2 tsp of filling in center and fold in half. Crimp edges, steam 12 min!

12/27/2024

Our Christmas Eve tradition- Cioppino! This year we took all the seafood out of their shells and made it a “lazy man’s cioppino” and also added cinnamon and saffron. It was delicious.
Crab, mahi, swordfish, halibut, prawns, bay scallops, mussels, clams.. all from 🐟🦀🦐🍾

12/01/2024

“Quality Seafood”- the premier seafood and fish market in Los Angeles, Located on Redondo Beach’s International Boardwalk.

We ordered 1 small calamari basket, 1 and one seafood platter with shrimp, potatoes, onions, bell peppers, squid and fish all swimming in the most delicious broth that had fajita seasoning. DELICIOUS!!🦐🐟🦑

📍Quality seafood
130 S. International Boardwalk, Redondo Beach CA, 90277

11/30/2024

11/19/2024

Chicken momos, Tri tip sandwich and chicken noodles ❤️ 🥟

11/01/2024

My favorite costumes at 😂❤️