Kirby: Really into our food adventures.
Teresa: Really into blogging.
Kirby and Teresa: Really into cooking. Also into ourselves.
Solution: Blogging about ourselves cooking and embarking on our food adventures.
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On March 15, 2008… kidney soup was born.
Concocted with tomatoes, spinach, mushrooms, tofu, seaweed, egg, and miso, it made a simply delicious meal for two.
Then we experimented. We started simply: Mushroom and spinach stirfry. Noodles in sesame-peanut sauce. Tomato and egg. We graduated to the bigger and better: Panko fried tofu. Honey-glazed teriyaki salmon. California veggie pizza. Nearly every meal, of course, was accompanied by a side of our favorite grain — purple rice.
After landing our dream internships, we were only further motivated to eat healthy on a daily basis in preparation for our New York summer. And so we cooked. For maybe $20/week and a little help from the cafeteria salad bar, we’d look forward to the chunk of time we’d spend in the kitchen every evening. Who said cooking in college was difficult?
As a side note, we are huge proponents for Trader Joe’s, and grocery shopping is our religious pastime. And hey, anyone catch the “east meets west” theme that our banner implies? East being the rice… west being the Cali pizza… get it…? Now that I had to explain it the moment’s so over.
Summary: Kirby and Teresa are bomb ass chefs. (Wait, why don’t we have boyfriends again?)
PS: Sorry about our main pic. We know we look like oiled-out cooks who have been stirfryin’ a little too much. We’ll put up a better picture later, we promise.
You can also find Teresa HERE: www.teresawu.wordpress.com
2 responses so far ↓
Lanny Headrick // June 12, 2008 at 6:52 pm
Hey there, I am just curious about the purple rice you’re using… Is it Thai glutonous rice? Forbidden rice?
Erin Spenner // July 15, 2008 at 3:24 pm
Hello Kirby and Teresa!
I’m writing to ask about the top left picture of your heading. I’ve often had that dish at my local Korean restaurant (they just call it ‘purple rice’ which is how I found this blog), but they won’t tell me what’s in it and I want to make it for all my family who don’t have a Korean restaurant close by (such a tragedy, you know?). Do you have a recipe for it or at least an alternate name?
Thanks so much,
Erin