tag:blogger.com,1999:blog-4250988928163509961.post3823973312920924990..comments2024-02-27T03:36:20.256-07:00Comments on Krista Van Dolzer: Recipe Recommendation: My Family's AdoboKrista Van Dolzerhttp://www.blogger.com/profile/08830193414560232842noreply@blogger.comBlogger10125tag:blogger.com,1999:blog-4250988928163509961.post-56433602403044082972010-10-26T09:49:11.942-06:002010-10-26T09:49:11.942-06:00Amy, vegetable stir fry would be good. We usually ...Amy, vegetable stir fry would be good. We usually eat it with jasmine rice and my grandpa's favorite salad, which always seemed more American than Filipino to me. (It's just lettuce, tomatoes, green onions, and the like in a homemade oil-and-vinegar dressing.)<br /><br />I'll e-mail you the lumpia recipe sometime. It's a little less, er, precise, so I'll have to see if I can get it into a somewhat share-able state.<br /><br />Let me know what you think of the adobo!Krista Van Dolzerhttps://www.blogger.com/profile/08830193414560232842noreply@blogger.comtag:blogger.com,1999:blog-4250988928163509961.post-42546244647408835642010-10-25T23:58:11.228-06:002010-10-25T23:58:11.228-06:00Okay, Krista, I have the adobo marinating in my re...Okay, Krista, I have the adobo marinating in my refrigerator as I type this. Excited to eat it tomorrow. I'm thinking of making a vegetable stir fry on the side. What do you usually do?<br /><br />Yes, and I read your reply to my comment above. I would LOVE your lumpia recipe!!<br /><br />Thanks, AmyA.L. Sonnichsenhttps://www.blogger.com/profile/11358456786727534289noreply@blogger.comtag:blogger.com,1999:blog-4250988928163509961.post-87410492306240055952010-10-13T21:15:32.583-06:002010-10-13T21:15:32.583-06:00Thanks, Holly. I still think of him as Bob, too:)
...Thanks, Holly. I still think of him as Bob, too:)<br /><br />I would love to see your new query. (I remember seeing the old one over at Nathan Bransford's forums and liking the premise.) Feel free to send it anytime.<br /><br />Finally, I don't think retyping everything from a paper copy sounds insane. I occasionally write by hand in a low-tech notebook (usually when I'm hanging out in the living room with my kids), and I always find things to edit when I'm transcribing those handwritten lines. It's always a good idea to change up your method, because it forces you to see things in a different light (and so you see things you wouldn't otherwise see).Krista Van Dolzerhttps://www.blogger.com/profile/08830193414560232842noreply@blogger.comtag:blogger.com,1999:blog-4250988928163509961.post-79663355781895367892010-10-13T20:47:03.692-06:002010-10-13T20:47:03.692-06:00Krista, good luck with your edits. Your novel real...Krista, good luck with your edits. Your novel really sounds great (I still think of it as Bob).<br /><br />Yes, about 10,000 words to queryland (and I plan to ask for your feedback on my query). <br /><br />I've spent most of this year adding a storyline and rewriting the novel from scratch. <br /><br />I retyped everything from a paper copy (instead of editing the old copy on the screen). That probably sounds insane, but when I retype everything I usually say it in a better way.Hollynoreply@blogger.comtag:blogger.com,1999:blog-4250988928163509961.post-40015272630453294892010-10-13T19:20:05.132-06:002010-10-13T19:20:05.132-06:00Thanks for another great recipe, Holly! I'm gl...Thanks for another great recipe, Holly! I'm glad you corrected it. Kale I can find at the grocery store. (I'm not so sure about kelp; we probably don't have nearly as many specialty ingredients in Mesquite as you do in DC.) Plus, I'm pretty sure I'd prefer the taste of kale:)<br /><br />Oh, and how exciting that you're only 10,000 words away! When you say "out the door," do you mean "into agents' inboxes"? I'm in the middle of my last round of edits, too, so hopefully I'll be right there with you.Krista Van Dolzerhttps://www.blogger.com/profile/08830193414560232842noreply@blogger.comtag:blogger.com,1999:blog-4250988928163509961.post-21154358819620990082010-10-13T17:58:07.170-06:002010-10-13T17:58:07.170-06:00Ooops, that was supposed to be eat with steamed KA...Ooops, that was supposed to be eat with steamed KALE (not steamed kelp). Don't think I could eat a whole heapin' bowl of kelp.Hollynoreply@blogger.comtag:blogger.com,1999:blog-4250988928163509961.post-8873371915722115932010-10-13T16:42:37.465-06:002010-10-13T16:42:37.465-06:00Here's a simple dish with Japanese roots that ...Here's a simple dish with Japanese roots that I like to make when it's cold outside.<br /><br />Chop up one winter squash (my favorite is butternut) <br />Put in a deep saucepan<br />Add one cup of lentils<br />Add a small amount of dried kelp<br />Pour enough water in the saucepan to cover everything<br />Bring to a boil, then cover and simmer for an hour or so<br /><br />Season with shoyu (a Japanese soy sauce) a minute or two before you serve it. Or season at the table with Ume-Shiso Leaf Sprinkle (an incredible condiment -- ume means plum)<br /><br />Make this with medium or short grain brown rice and steamed kelp, both cooked separately.<br /><br />Yum, I could eat this every day.<br /><br />10,000 words left to revise and the novel goes out the door. <br />10,000 words left to revise and the novel goes out the door. <br />10,000 words left to revise and the novel goes out the door. <br />10,000 words left to revise and the novel goes out the door.Hollynoreply@blogger.comtag:blogger.com,1999:blog-4250988928163509961.post-64889670538442785212010-10-13T13:23:06.163-06:002010-10-13T13:23:06.163-06:00Amy, I wondered if you might have been exposed to ...Amy, I wondered if you might have been exposed to Filipino food in the past. I have a lumpia recipe you'd probably like, too.<br /><br />Anne, it is super easy. And actually, I think the Sprite may be part of the Americanization I mentioned. Americans have more of a sweet tooth than just about everyone else in the world, so I think a lot of "authentic" adobo recipes don't involve any kind of sweetener. (My family has been known to substitute Sprite for white wine, though, so maybe that's the original ingredient.)Krista Van Dolzerhttps://www.blogger.com/profile/08830193414560232842noreply@blogger.comtag:blogger.com,1999:blog-4250988928163509961.post-8585710073325435072010-10-13T11:10:25.200-06:002010-10-13T11:10:25.200-06:00Thank you! I've been served wonderful Adobo, b...Thank you! I've been served wonderful Adobo, but had no idea how it was made. This looks like even I could do it. Interesting that it contains the secret traditional ingredient, Sprite. I wonder what that would have been originally--sweetened lime juice?Anne R. Allenhttps://www.blogger.com/profile/02420000168356370825noreply@blogger.comtag:blogger.com,1999:blog-4250988928163509961.post-86203372124541366972010-10-13T10:55:43.192-06:002010-10-13T10:55:43.192-06:00Oh, thank you, thank you, thank you. I love Filipi...Oh, thank you, thank you, thank you. I love Filipino food! I am so excited to try this!!<br /><br />Yum, yum, yum. <br /><br />AmyA.L. Sonnichsenhttps://www.blogger.com/profile/11358456786727534289noreply@blogger.com