After traveling for the better part of the first two weeks of the academic quarter and being away from my home institution for an entire semester prior to that, I've been spending this week just trying to land on my feet and get back into the swing of things. It most definitely has NOT been easy!
Certain things have made the transition survive-able though, like getting back to my Wednesday night routine: making dessert and watching the latest Top Chef episode on Bravo with my friend Starr. This week, Starr mentioned that she had sticky rice at home, and I jumped at the opportunity to try this recipe that I'd been eyeing on one of my favorite food blogs, Une-deux Senses, for a while now. The rice, which I made in a rice cooker rather than on the stove (because I'm Chinese and have no idea how to cook rice that's not risotto/paella without a rice cooker!), turned out beautifully--sticky, al dente, perfectly coconut but not overly sweet--and was the perfect base for sweet slices of tropical fruit on top. The kiwi was a great addition as well, and, unlike certain people on Top Chef last night, I was smart enough to stop there and not add any foam. (you Top Chef fans know what I'm talking about!)
Anyways, I still feel as if I'm totally scrambling to catch up with my life right now, but hopefully! soon I'll get back to a proper rhythm for my days. Otherwise, I'm going to be totally screwed.... ack!
(I barely made any changes at all to the original recipe, so hop on over to --> Une-deux Senses <-- for the instructions to this dessert.)