Bubble Tea

Lynn loves bubble tea.  I think maybe loves doesn’t do it justice.  Lynn loves lots of things, me (I’m told), her puppy, not being cold, but none of these things compare to bubble tea.  To try and appease her and coax more back scratches out of her I tried making our own bubble tea.  It’s not as sweet as you normally find at brightly lit Asian cafes (which I think is a plus) and it still has all the fun of choking on tapioca balls from a flood of them coming up the straw at once.  Credit where credit’s due.

bubble tea

Serves 1
Bubble Tea
8 oz black tea
1/4 cup tapioca pearls (Bob’s Red Mill are the only I can find readily at HEB)
Sugar (if you must)

1. Make yourself some black tea and some tapioca pearls per both instructions

2. Put the tapioca pearls in the bottom of a glass, add ice, the black tea and then pour in milk to top

3. Add sugar (optional) and stir

4. Get the biggest honkin straw you can find and try not to choke


Orange Salmon with Yogurt Sauce

The yogurt sauce originally just tasted like yogurt so I upped the orange juice and capers to make it taste like something not bland.  Original is from Fine Cooking.

Serves 2
Orange Salmon with Yogurt Sauce
2 8 oz salmon filets
1 tsp orange zest
olive oil
salt and pepper

For the sauce:
1/2 tsp orange zest
1 Tbsp olive oil
2 Tbsp chopped parsley
2 Tbsp orange juice
2 Tbsp capers, rinsed, drained and chopped
3/4 cup whole milk yogurt (un-flavored)

1. Preheat the oven to 400

2. Place the salmon skin side down on a baking sheet and drizzle with olive oil

3. Sprinkle the orange zest and salt pepper on them and rub it in, let this sit while the oven preheats

4. Cook the salmon for about 10-12 minutes in the oven

5. While the salmons cooking mix all the sauce ingredients together

6. Serve the salmon with a dollop of sauce on top.