I met Dushyant a few days before we recorded with him at Artizen at The Camby! I don’t usually pre-meet my guests, but I’m so glad I did! We became instant friends and were doing some serious LMAO’ing at the bar! He is insightful, intelligent, hilarious and so engaging. Too bad he isn’t very attractive….NOT!!! Me, Emily and D were doubling over with laughter on this show! Enjoy…I LOVE MY JOB!!
This was taken on another location, but this is the epitome and me and my Emily! She’s one of the most amazing persons I’ve ever known and she brings out the best, and the best, in me. After all, she was named after the Emily on the Bob Newhart show, Suzanne Pleshette! Pretty damned hard to beat.
I think Christina must have extended her PJ Party, too! Nah, she just works too hard! Let’s give this girl some love for always bringing it! Feel blessed to have you in my world little Miss WriteonRubee!!
“No luau or family gathering is complete without chicken long rice (made with noodles or “long rice”). It’s a homey side dish with the main ingredients being chicken, Chinese bean thread or glass noodles, chicken stock with plenty of ginger, and greens such as bok choy or green onions. I didn’t measure ingredients for my version, but any recipe for Chicken Long Rice can be turned into a soup by adding more broth.”
Chicken Long Rice Soup
Chicken broth or homemade stock (I used roasted duck stock)
Two cloves of garlic, smashed
Two thick slices of ginger, smashed
Two boneless chicken breasts
Garlic chives sliced on the diagonal into 1-inch pieces
Dried shiitake mushrooms
Bean thread noodles
Cilantro to garnish
· Simmer stock with garlic and ginger and poach chicken until tender. Remove garlic and ginger. Remove chicken and shred. Set aside covered with a little broth so it doesn’t dry out.
· While chicken is cooking, soak shiitake mushrooms in warm water for 15 minutes. Discard tough stems. Slice larger ones.
· Soak noodles in warm water for 15 minutes or until softened.
· Heat stock to medium high, add softened bean thread noodles and cook until they are translucent. Season with soy sauce and fish sauce to taste (about a tablespoon per quart). Add garlic chives and chicken. Simmer for a couple more minutes and season with salt and pepper.
· Serve and garnish with chopped cilantro.
Once again, Christina Barruetta comes to the plate with another wonderful concoction. Love this gal!!!
The Fog Cutter is a classic tiki drink, a deceptively easy-sipper that hides a punch of rum, brandy, and gin. This version is from one of my favorite cocktail books, “101 Tropical Drinks”, by Phoenix’s Kim Haasarud, who is also a James Beard-honored mixologist and co-founder of Arizona Cocktail Week. It’s even better made with fresh juice from Arizona-grown lemons and oranges.
2 oz fresh orange juice
1 oz fresh lemon juice
1-1/2 oz silver rum
1/2 oz brandy
1/2 oz gin
1/2 oz orgeat
1/4 oz sherry as a floater (I like to use amontillado)
Shake all ingredients except for sherry, strain, and serve in a tall glass filled with ice. Float sherry on top and garnish.
Freelance Food, Beverage, and Travel Writer
Arizona Culinary Hall of Fame 2016 Food Writer of The Year
AZ Foothills Magazine Winner of Best Local Food Website 2016
Write On Rubee
Uber cred to Emily King for showing up with a pinched nerve in her shoulder ~ what a trooper! We tried not to make her laugh, but hey, it’s what we do! Many thanks to Becky Tillman for hosting with yummy snacks and Patrick Wilson for bring his mix!!