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Hi everyone!

Again, it seems like I was swept away by school. It’s been an incredibly crazy past month or so, and I really feel irresponsible when I can’t update as much as I can. I’ve gotten a job recently with the University, so I’m a full time student plus a staff member for the school!

But, because I’m a student, that also means we get…that’s right! Spring Break!

This break couldn’t have come at a better time since I’d been scrambling with papers due the entire week before. For Spring Break, my roommates and some friends of ours took a road trip to Toronto. It’s about a five hour drive from Ann Arbor and pretty much the opposite direction of Chicago. I think in terms of culture…well, in my opinion, there wasn’t much of a difference. Toronto, though, is probably about the food.

So our first stop was at Hachitarou (photo from Yelp by Jennifer K.)

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Here’s some exciting news!! If any of you follow my Tweets or know me on Facebook, I’m sure you may have already heard me spazzing out about this. Last week’s post, about Restaurant Week in Ann Arbor, actually got picked up in an article by Edward Vilmetti on AnnArbor.com. I was excited, of course, since I’m not even a pro-blogger, and honored for being featured in the article.

Moving on, as many of you may know, I’m a University student. We’re supposed to live off of caffeine when we aren’t having instant noodles or pizza or something of the sort.

Well, coffee in my system is a very dangerous thing. My friend, Laura, happened to witness it once when I mistakenly added coffee, which I assumed was decaffeinated (for some reason), into my milk, resulting in a half coffee/half milk drink. This resulted in me rocking in my chair in class for an hour and a half, complaining about “caffeinated caffeine” that irresponsible people gave to poor college passer bys. Needless to say, the next time we went out for bagels together, I was forbidden from touching coffee.

Even if I can’t have it straight up, I did find another way to enjoy coffee. I had these at a restaurant once, and their process was much more complicated, involving simmering and such. I chose to do it the quick and easy way.

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When I say an accident, I mean it.

I had a salad the other day, and I felt like making something other than the dressing I used in the Apple and Breaded Chicken Salad, so I thought I’d come up with the “brilliant” idea of making a miso-based dressing. Honestly, it wasn’t too bad…I guess. Separately, the dressing and the salad probably would have tasted better. So it might not be unsurprising that I had a lot of this murky dark dressing leftover.

As I was doing the dishes, I was trying to figure out what to do with all this leftover dressing. I didn’t have enough vegetables leftover for a salad, and I just couldn’t figure out what the taste and texture reminded me of.  And then it hit me! I had jajang myun for the first time a few weeks ago, and I figured by adjusting the flavor a little would give me the same type of taste (if not the color). I then added glops of peanut butter to thicken the mixture and poured it all on top of a bed of rice noodles before topping it with some cooked slices of pork shoulder butt, shallots, and nori.

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So I had a friend staying the night and I told her I’d make dinner for her and one of my roommates, Maggie. When I asked the visiting friend, Mikuni, what she’d like for dinner, she replied with “Asian food!” and, surprise surprise!, I made Asian (style) food.

I’ve tried these pork wraps before, and they aren’t particularly difficult except for when you’re actually combining everything together into the final piece. My previous attempt also included cooking everything all at once together, but I’ve learned my lesson…that isn’t that easy and it’s just darn difficult!

Luckily, I’ve learned from my mistakes, and here is now an easier-to-make and maybe even tastier version of the wraps from the past (hey it rhymes!…kind of)

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