Show Me ‘Em Mussels!

a few weeks ago, as i walked by the frozen seafood aisle, i picked up a box of frozen mussels and placed them into my basket. i wasn’t quite sure what i’d do with them at the time but a quick pinterest search for “spicy mussels recipe” brought me to melissa d’arabian’s “spicy mussels with chorizo and wine” recipe on my boyfriend commented that this was probably the best meal i’ve ever made and that’s saying alot considering we’ve been dating for well over 10 years now! so if you definitely want to impress your significant other with your cooking, please give this recipe a try! i won’t relist the ingredients and instructions here, since that can be found in the link above, but i will post the before, during, and after pictures for your viewing pleasure 🙂 the only adjustment next time for me would be to buy fresh mussels instead; the frozen ones were a little too chewy for my liking but the spicy chorizo flavoring was all there! it was also a pain to scrape off dried barnacles and seaweed on the mussel shells so beware of that and make sure you clean it thoroughly before you toss it into the pot. for the bread, i cut the loaf into thick slices with a serrated knife and sprayed both sides quickly with pam butter spray, then sprinkled some dried oregano on both sides as well. i baked these in the oven for about 3 minutes per side at 350 degrees and they were so crispy and delicious. 10/10 i’d make this again!

15-Minute Dinner

i love eating. but i don’t like cooking. i think i would enjoy cooking a lot more if it weren’t for the cleaning up part. luckily, i stumbled upon an easy 15-minute dinner recipe with very little cleaning involved. i don’t know what it’s called since i just threw a few ingredients together. it’s kind of a knock-off version of thit kho (vietnamese caramelized pork belly), except i use spare pork ribs.


  • chop the spare pork ribs (usually 1.5 – 2 lbs) into bite sized pieces (i usually cut along the cartilages/bones between the meat)
  • rinse the pieces to get rid of the blood and then drain well
  • heat a medium sized pan (high heat) with 2-3 tablespoons of extra virgin olive oil
  • toss in about 1-2 tablespoons of minced garlic
  • once minced garlic starts to brown slightly, toss in the drained meat pieces (careful, oil will start splashing!)
  • sprinkle in salt and ground black pepper to taste
  • stir well until meat pieces are lightly browned all over and then lower the heat to medium (if you find that there’s too much meat juice in the pan at this point, drain it out)
  • toss in 2-3 tablespoons of soy sauce and continue stirring
  • toss in 1/2 tablespoon of red pepper flakes
  • then toss in a large pinch (probably 1 tablespoon) of brown sugar
  • keep stirring until meat is cooked thoroughly and serve with white rice
  • this last part is optional, but you can chop up a handful of cilantro and one bunch of green onion as well and toss into the pan at the very end

Pork Spare Ribs

i also love eating this with a thai chili pepper! you can’t tell, but the rice in the picture was actually under-cooked :[ i didn’t realize until after i took a bite. if you’ve never cooked rice over the stove in a pot, it’s pretty simple! equal parts water and rinsed rice (i never understood the finger rule). bring the pot (covered) to a boil and then let rice simmer for about 10-15 minutes until cooked to the consistency that you desire.