Tuesday, July 21, 2015

The Best and the Not-So-Great

I actually love almost all food, including food from other countries.  My favorite is Asian -- all types -- big fan of Japanese, Chinese, Thai.  Yum.

BTW, my favorite spots in town for this genre are Shinsei, The Mint, Sushi Kyoto, PakPao Thai, and Royal China.  Maria keeps saying I need to try Saucy Thai, but so far, no go.

Anyway, I recently spent a few days in Santa Fe and had many great meals while there --lots of green and red chili sauces, of course -- and all were great, except for one -- the Asian meal we had at 10,000 Waves' restaurant.

The massage was the best one I've ever had there -- the masseuse could tell my jaw was tight and she put on a rubber glove and actually massaged my jaw from inside and out.  Dentists need to start doing this -- I might go more than twice a year if they did!

But the lunch after was just ok -- except for the edamame, and it was the best I've ever had.  We questioned the server about it and they use a spice called Togarashi.  The server described it as kind of an Asian 5 spice.  They also used sesame oil, garlic, etc., so this was not your run-of-the-mill edamame steamed with salt, but I'm telling you it was amazing.  Jill and I bought a bag of Togarashi, split it and I made my own version the other night.  Delish.

So, my question is, how can a business give me the best ever something as well as the not too great or bad something?

I hope we do better at Community Partners of Dallas.  I'm sure that we aren't the absolute best at everything we do, but I sure hope we are the best at most things.

Our Volunteer Program is one of those things we do best.

When you take the time out of your busy schedule to volunteer your time here, we make sure that you are welcomed, appreciated, and that your time was spent wisely -- even if all you were doing was counting and sorting thousands of pencils.  We need you!

Now as a little extra thank you, here is my edamame recipe.  Enjoy!

Paige's Spiced Edamame

1 C frozen edamame beans (You could use pods too, but might need more dressing -- definitely add more sesame oil)

1 T vegetable oil
1 T sesame oil
1 clove finely chopped garlic
1 t finely chopped pickled ginger (this would be better with fresh, but I had left over from take out Sushi Kyoto)
1 t togarashi
1 t toasted sesame seeds
Salt & Pepper -- I also added soy sauce because I love it.  Delish!

Cook edamame to package directions.  Mix dressing ingredients together in a bowl.  Add edamame to dressing and mix.  Good to let it sit in fridge overnight, but fine immediately too.

This is a photo of the art in the bathroom at the restaurant.  I love it.


  1. Hi Paige.. I sent your review to my friend who has a home in Sante Fe. Looks like a great recipe.

    1. The dinner there is supposed to be great -- the lunch was meh.