Nov 18, 2008  •  In Blogging, Personal

Please Don’t Stone Me

A neutron walks into a bar and asks the bartender, “How much for a beer?”

The bartender replies, “For you, no charge.”


I thought I would start with a joke so you’ll forgive me for backing out of another promise. The fact of the matter is, I’ve had a pretty crazy couple of weeks.

Quit a job (and get handed a slew of last-minute projects during my last two weeks there).

Help a friend with a web project.

Host a crazy, “legendary” potluck.

Be more involved in church.

Start a new job.

I had a good first day at work today, but I am saddened to say that I will have a lot less time for blogging. Either that, or I will have to sacrifice a lot of shut-eye time. And sleep seems to become so much more precious as I get older.

I’ll do my best to keep writing, but I predict that they will be in sporadic bursts. As a result, I will probably end up busting out a bunch of posts in one sitting and space them out so that they’re published in more regular intervals.

Thanks for reading and please forgive me if I sound incoherent.

Nov 12, 2008  •  In Funny

Links of the Day

Stuff Whie People Like created one of the funniest blog phenomenons of 2008.

One by one, bored creative minds began to create spin-off blogs.

Stuff Educated Black People Like.

Stuff Asian People Like.

Even Stuff Nobody Likes!

The list goes on and on, but I’ll never forget the day my sister sent me the link to Stuff Korean Moms Like.

It was so…our mom. We even showed it to our mother, translating in the process, and we all had a good laugh.

Today, Neatorama posted two links that reminded me of this site. I present to you:

My Mom is a Fob

My Dad is a Fob

You will not be disappointed, especially if you have parents of Asian descent.

Nov 12, 2008  •  In Recipes

Crabmeat Pancakes

Today I will show you how to make one of J’s favorite dishes: crabmeat pancakes!

This is actually a dish that my mother invented one day while goofing around in the kitchen…and it’s become quite popular in our family. It’s very simple but can take some time to make.

The three main ingredients are: artificial crabmeat (the kind you get at Asian markets), squash, and eggs. You can choose to add more veggies like peppers, onions, or scallions if you wish.

For this batch, I used 2 squashes, 15 crabmeat sticks, and 3 eggs.

First, cut up your squash very finely. I use a mandolin to speed up the process.

When you’re done slicing the squash, lightly sprinkle some salt on it and leave it in a strainer to drain. (The salt will help get rid of the excess water in the squash.)

Next, put on a pair of plastic gloves (or just use clean, bare hands) and shred the crabmeat.

This is the time-consuming part. I usually do this while watching TV.

By the time you’re done shredding the crabmeat, your squash should’ve had sufficient time to drain. For extra measure, squeeze out the excess water.

Combine the crabmeat and squash. If you plan on adding more veggies, this is where you would add them.

Add the eggs. Be careful not to add too much – I usually start with just two and add more only if needed. I mix this with my hands too so that you can really massage the eggs in with the other ingredients.

Notice the texture in the above photo – you want the mixture to be thick and not runny.

Now you’re ready to start cooking! Set your burner to medium heart, lightly drizzle some oil onto a pan and scoop on the mixture, making the pieces about 4″-6″ in diameter.

Two things of note during this step:

  1. Do not over-cook! Once the egg portion looks done, it’s time to flip!
  2. The mixture will start to separate while waiting in the bowl. I advise that you keep stirring/mixing while waiting for the pieces on the pan to cook.

That’s it! This dish can be served warm or cold, so if you have leftovers, just keep them in the fridge and munch on them later!

On a related note, I wanted to share with you an amazing Korean cooking website I found today:! Not only does it have some amazing recipes, it also has a search-by-ingredient feature, videos, and forums! I’ve forwarded the link to all my girlfriends who like cooking and received many “thank you”s in response.

Nov 11, 2008  •  In Funny


First, there was TinyURL.

Then came a whole slew of URL shrinkers, each touting more features than the last, some with features that are too complicated even for detail-oriented OCD types like myself.

(If you want to see a round-up of five popular URL shrinking tools, click on over to Lifehacker.)

Now comes something ever bigger.

…Literally bigger.

Go check out HugeURL, aimed at turning any sensible URL into a giant jumble of a mess. It’s guaranteed to piss off any friend, family, or colleague.

And just in case you’re curious, turns into:


Via Best Week Ever.