Wednesday, December 11, 2013

Pomegranate & Lychees: Wok and More Bread Adventures

Since it's too cold to be making Neapolitan pizzas this winter, it's time to take the adventures indoors: wokking and baking breads!

I recently joined a group, Wok Wednesdays, that stir-fries every Wednesday with the help of the author, Grace Young. She's written an amazing cookbook that guides you step-by-step of wokking, and demystifying all those ingredients that are in you local local Asian grocery. After purchasing her book, Stir-Frying to the Sky's Edge, the proper wok, a 14-inch carbon steel, flat bottom, and a couple of runs to the local Asian grocery, it's been a fun, learning experience as well as improving quality of life: healthy meals for the family!

Stir-Fried Ginger Beef

After many months of pizza making, I've decided to start baking breads again. Sometimes, I need motivation and a kick in the arse. So I recently joined Artisan Bread Bakers, another Face Book group that bakes a recipe monthly and experiences are shared. It's basically a forum, a place for "bread heads" to show off their latest bake, bitch about their dough not rising, and ask basic questions about the process.  Ultimately,  it's a great way to talk bread!  My first bake, Walnuts and Golden Raisins Bread.

Walnut and Golden Raisins Bread

For more in-depth details of my adventures of wokking and bread baking, I started food blog called  Pomegranate and Lychees.


  1. Whaaaaa/??? No pizza? Blasphemy...

    Though those breads and that ginger beef looks pretty damn good. ;)

    1. Lol, Blasphemy is baking pizza in the home oven, when you own a wood fire oven!