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Tag Archives: fryday
Happy Fryday! It’s been a while since we had a proper Fryday around here. The last time was nearly a month ago, and it was another three weeks the time before that. Thinking about it bums me out, because I really do love my Frydays. Anyway, you’d think I’d have some weight loss to show for it, but I don’t. Too bad diminished fried-food making didn’t mean the same for fried-food eating.
For today’s return, I have a recipe for Southern Fried Corn, a dish very new to me, so new that I didn’t even know it was a thing until I went looking for it when the urge for corn hit. And boy am I happy it did. Southern Fried Corn makes for a great side dish and tastes deceptively healthy despite the bacon, butter and milk. But really, who cares? It’s Fryday! Here’s how I made mine.
Hello hello! Fried food is just about the last thing I need right now, because I’m pretty sure I’ve gained about 10 pounds on this trip, or 4.5 kilograms as they would say here in Europe. All the same, and I really mean “all the same” because me gaining weight seems to be the new norm, I thought I’d throw caution to the wind and share a recipe for cream cheese croutons from a few weeks back. Yes, they’re fried, but they’re kinda-sorta not bad for you because they’re really more of a salad garnish? Maybe? In any case, it’s Fryday, and that’s the only reason I need.
This Friday is an especially great one, because I get to fly to Denver tonight. Sadly, my mom, now on week 2 of her five-week stay in China, won’t be at home waiting for me with my favorite dishes of Tomato-Fried Egg and Mapo Tofu, and she will be dearly missed. So, in her honor and absence, I thought I’d take the opportunity to share yet another one of her great Chinese recipes, this time for what’s known as Stuffed Chinese Eggplant.
I’m a big fan of eggplant, so big that I eat it despite the itchy mouth feeling that follows. That’s commitment. This dish has all of the goodness of dumpling filling wedged between two slices of juicy eggplant, wrapped in a crunchy batter. It’s a winner.
Happy Fryday! Also known as Graduation Day around here. Because after three long years, today is the day I get to close the Georgetown MBA chapter of my life and update my resumé. I’ll spare you the then-and-now, life-lessons talk, and just say that while the jury’s still out on how much I really learned, I made some really great friends, and can quite confidently say that I’m all the better for the experience.
Well, maybe not all. One thing that’s suffered a blow these last three years has been my eating. I had hoped that I’d start to reverse some of that damage since I’ve been out of school for a couple of weeks now, but things haven’t quite worked out that way, and I’ve actually gained even more weight in my newfound leisure time. So yeah.
Luckily, all hope is not lost, and that’s where these baked pickle chips come in. They have all of the crunch and kick of my favorite fried pickle chips without being bad for you. Not only are they delicious, they’re an encouraging sign for the healthier eating to come. I need it.
Eggs. They’re the best aren’t they? That’s no hyperbole. I type this after just consuming a big, fat Trader Joe’s breakfast burrito – at 12:51a.m. Ugh. I’m the worst. I had a late lunch and skipped dinner, but still.
Back to the bestness of eggs. I could never go vegan, not when cake and breakfast are my favorite foods. So as I pray that an egg-less life is never something I have to know, I thought I’d show my mom some love ahead of all-important Mothers’ day by sharing her recipe for Chinese omelets.
Unlike its heavily-loaded western counterpart (“western” as in Asia is East and everything else is West, not “western” as in a ham and pepper Denver omelet, but I suppose that works in this context too) the Chinese omelet is a simple egg-and-green-onion thing generally served as a breakfast dish to share. We Chinese are big on family-style and the same applies to breakfast. It’s a beautiful thing, so please get working and dig in!
When Monica and I met the other night, we traded insights on blogging and she told me she appreciated that I don’t shy away from posting the really good stuff that’s also really not good for you (e.g., fried food). She’s absolutely right. There’s very little in the way of kale and quinoa on this blog, although I do hope to change that. In the meantime, this post is one of those no-holds-barred recipes that makes me me, and makes Fryday the best day of the week.
The idea for Jalapeño Popper Wontons came to me as I was enjoying these Strawberry Banana Nutella Wontons. I loved the fried dessert wontons so much that with the last bite I was already onto the next idea. I wanted to make something savory, a tad spicy and plenty cheesy. Naturally, I came up with these, and successfully paid homage to my favorite Jalapeño Popper recipe.