I hope everyone had a wonderful weekend (and Monday!). I had an absolutely wonderful, restful weekend spent mostly on the couch napping, watching movies and cuddling with the pups and the husband.
It’s nice to take a break and step away, far far away, from the computer on the weekends and recharge and be ready to go full steam ahead on Monday mornings.
I do have a couple fun announcements this morning for you all:
Twitter name change:
My twitter handle was @dashofeast, it is now @MelissaHCrane. (Unfortunately the Melissa Crane without the “H” was already taken.)
Taking Helene DuJardin‘s advice from her panel at FoodBlogSouth, I am working on refining and building my personal brand. I am Melissa “H” Crane, and as much as I do love this blog, I am not: Dash of East.
The key to building a strong brand: consistency. And since my brand is photographer + videographer, I need to be known as Melissa Crane, not as Dash of East.
And for my second announcement…
I will be speaking at BlogHer Food ’12 this summer in Seattle!
I am so excited and am so thankful to BlogHer for inviting me to speak on a panel with some amazing people: Rebekah Denn of Eat All About It, Tori Avey of The Shiksa in the Kitchen and Beth Lee of Omg! Yummy.
We will be speaking on: Food Bloggers as Storytellers: Telling Your Own Stories, and the Stories of Those at the Table. Storytelling is really at the heart of all food and blogging and I can not wait to meet my fellow panelists and discuss storytelling with all of you.
Will I be seeing any of you in Seattle this June? I sure hope so! And please let me know if you will be there, I would love to meet and say hi!
In the meantime, I leave you with this recipe for Shrimp Char Ho Fun. Ho fun is made from thick rice noodles that turn chewy and oh, so delicious when cooked with vegetables, protein and seasonings. It’s one of my favorite Chinese noodle dishes and the best thing about it is that it is so versatile. Almost any protein or vegetable can be cooked with these noodles and you are practically guaranteed a delicious meal.
Shrimp Char Ho Fun (serves 2)
1 tablespoon canola oil
2 cloves garlic, smashed and diced
10 shrimp, shells removed
2 cups baby bok choy, bottoms removed
3 cups rice stick noodles, re-hydrated
1 1/2 tablespoons soy sauce
1 1/2 tablespoons oyster sauce
2 tablespoons water
1 teaspoon sugar
1 teaspoon sesame oil
Heat canola oil in a wok over medium high heat for about 1 minute, then add the garlic and saute for about a minute. Add the shrimp and cook about one minute on each side until the shrimp turns pink.
Turn the heat down to medium and add the baby bok choy to the wok and saute for a minute.
Add the noodles, soy sauce, oyster sauce, water and sugar. Mix well and let cook for about 3-4 minutes until the flavors are absorbed into the noodles.
Drizzle the sesame oil on top, mix into the noodles and let cook for another minute.
Serve immediately and enjoy!