Tag Archives: food

Doughman is My Homeboy

I am officially one satisfied Doughman volunteer.  The race went off according to schedule on Saturday morning (Mother Nature cooperated!) and I was lucky enough to be stationed at the VIP tent, which was right in the middle of all the action!

From the start line…

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…to the food tables…

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…to the super heroes and hospital patients having gown issues…

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…I saw it all.

I spent my morning serving corndogs, vegetarian tamales, vegan spaghetti and meatballs, lamb sloppy joes, cupcakes, brownies, bread pudding, and popsicles to the VIPs.  And they started eating all this at 8am.  

Not my cup of tea, but hey, Doughman only comes once a year.  The VIPs were smart and bought tickets so they could not only watch the racers, but also eat while the racers ate.  Very cool.

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Here are some of the eats:

CorndogsHuge corndogs from Dain’s Place.  Racers ate a full one, not half.  And a fun fact:  Dain and his team are the founders of The Doughman!

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Vegan Spaghetti and Meatballs from Four Square….as in spaghetti squash, quinoa meatballs, and a tomato salsa sauce.  Really yummy.

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Hello, Gorgeous!  A variety of cupcakes from Nosh and Daisy Cakes.

The foods I missed pictures of were Six Plates’ famous Lamby Joe Sliders, a tamale from Dos Perros, bread pudding from Piedmont, and gourmet popsicles from Locopops.  All in all, a fabulous showing of all the foodie offerings in Durham!

And the best part about volunteering?

Attending the banquet Saturday night that featured even more local restaurants, breweries, and food trucks!  Talk about heaven in a parking lot.

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My favorite items for the night were both from Four Square — a watermelon slice topped with arugula salad and a white bean ratatouille.  (I think that means that I should visit the restaurant soon as I also loved their vegan meatballs from the race!).  All that finished off with a Summer Basil Farmhouse Ale from Fullsteam Brewery (which uses basil from local farmers!) led to a very happy belly.

I think I’m still digesting.  See ya next year, Doughman.

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**If you’re interested in dough-nating to The Doughman, there is still time to do so!  Just click this link, and then on the orange button that says, “Dough-Nate.”  Your money will go to two local charities that help keep kids busy after school by teaching them how to grow an inner-city garden (SEEDS) or design works of art (Seesaw Studio)!

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Fried Egg and Tomato

If you read my last post and guessed “Chinese New Year” as the answer to my question, you were correct! 

Today is the first day in the annual Chinese New Year celebration which lasts 15 days.  This time is actually known as Spring Festival in China and is an important holiday celebrated through various traditions that are supposed to bring luck and prosperity in the new year.  I would love to spend the Chinese New Year in China at some point in the future, but for now, I have to celebrate at home in my little apartment in my own little ways.  Luckily, I love a lot of Chinese food.  And I mean real Chinese food.  I studied abroad in China in 2007 and have never looked at American Chinese food the same way since.  P.F. Chang has got nothin’ on some hole in the wall restaurants in Chengdu and Beijing.

Food symbolizes many things in Chinese culture and is particularly important during the Spring Festival.  Certain dishes are prepared  because the ingredients represent various values they wish to encounter in the coming year.  Want a long life?  Eat longevity noodles.  Want to get rich?  Eat egg rolls.  Want to bring your whole family together?  Cook a whole chicken. 

Unfortunately, I don’t know how to cook most traditional dishes, or much Chinese food at all.  But, one thing that I can make is fried eggs with tomatoes.  This was one of my favorite things to eat while in China, and I’m certain you’ll like it, too.  Sugar is what makes this dish unique to many Americans, but it’s a fantastic addition.  Make this along with some rice or noodles and you will incite growth and a long life for the new year!


Chinese Fried Egg and Tomato
Serves 2

  4 large eggs
2 Tbsp. sesame oil, divided (can also use olive or canola oil)
1 clove garlic (optional)
1 large tomato, sliced into wedges
salt and pepper to taste
1 to 2 tsp. sugar

1.  In a small bowl, beat eggs together until they are a smooth consistency.  Add salt and pepper to taste, and set bowl to the side.
2.  In a medium frying pan, heat 1 Tbsp. oil over medium heat.  Add garlic and cook for 2 minutes.
3.  Raise heat to medium-high.  Add egg to the pan and stir constantly to quickly cook.  Let the egg form large chunks, and when almost done, pour onto a heat-safe plate and cover with alumnium foil.  It will look like scrambled eggs.
4.  Return pan to the stove (do not wash out!) and heat 1 Tbsp. of oil over medium. 
5.  Add tomato wedges and sprinkle with sugar.  Cook for 2 to 3 minutes.  The juice should start to separate from from the pulp.
6.  Return eggs to the pan and cook with tomatoes for 1 more minute.

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