Bulgogi & Lemon bars

Dinner made on April 1st: 

 Bulgogi! 

 This recipe was a success! Found at http://alohaworld.com/ono/viewrecipe.php?id=1098731563&category=Beef, it tasted yummy! I accidentally cut too much ginger off the root, adding about 1-2 TBSP instead of the tsp that the recipe calls for. To make up for this, I doubled the rest of the ingredients in the recipe. The meat turned out a little bit salty, but I don't think that this made the dish not tasty. If you are sensitive to salt, I would suggest using low sodium shoyu.  I think it was better to let it burn a bit in the pan and then use the beef to 'wipe' up the sauce from the pan before doing the next round of meat. Slicing the meat while the beef was still frozen worked best to get thin slices. 

after that, 

Lemon Bars!

The lemon bars were made from a recipe given to my family by our next door neighbor. I made both a 9x9 pan (for my dad) and a 9 x13 pan (for my work). The recipe was for a 9x9 pan, so I essentially tripled it to make it easier. This made it a little bit difficult, especially when I was trying to divide up the batter portion. I accidentally poured more batter into the 9 x 9 pan, so my dad will get thicker lemon portion than my work people. The recipe called for a 350 degrees and 25 minutes of final baking. As the pictures showed, the 9x9 pan came this close to burning so in the future I will definitely be checking the bars at 20 minutes. The 9 x13 pan was the perfect temperature so I think 25 minutes was good for the larger pan.  The lemon bars were also finished with a lemon frosting made from lemon juice and powdered sugar. I used 2 lemons to dilute the powdered sugar, but I think think that it would have been better to use 3 lemons and make the frosting very thin. The consistency I used was more of a past and it would pull up the pieces of lemon bar underneath. I'm not sure how this will affect the finished project, as I still have to wait for them to cool before I can cut into the pan.