i hope you eat good food, grow beautiful things, and have more love than you know what to do with.
Disclaimer: The following post contains accounts of raising and processing poultry for food. If that makes you uncomfortable, please navigate away from this page! We had a quail processing day (guide to raising quail) which is always a somewhat somber and work heavy day. A …
Yes yes, this dish is normally done with chicken or fish, but I’ve been experimenting with vegetables and seafood to delicious success. Nanbanzuke is the Japanese version of escabeche, a Spanish and Portuguese dish of cooked fish marinated in a spiced vinegar sauce which was …
My kids love potatoes in most, if not all forms—so warm, crispy Japanese potato croquettes disappear quickly in this house. It’s pretty easy to make with a rice cooker that can steam the potatoes, and also easy to jazz up by mixing in different things: …
Well that’s a mouthful… quite literally! Today is Chinese New Years Eve and since my parents and sister are in Costa Rica, I won’t have as much to do (nor as much to eat)—so I decided to treat us and make a quilt bento. I …
Persimmons are a fun fruit to grow, the trees get pretty big and loaded with bright orange fruits and remain productive for decades. In the Fall when they drop their leaves, the fruits stay on, looking like bizarre Christmas ornaments against the bare branches. There’s …
Obligatory disclaimer that there is a risk of eating food raw, especially seafood. Proceed at your own risk. Also included is the disclaimer for safely eating the tomalley (cooked or raw) of crustaceans, also proceed at your own risk. I have been craving ganjang gejang, …
Normally “gua bao” is made with melt in your mouth fatty braised pork, with cilantro and crushed peanuts for traditional Taiwanese fare. That will probably be a recipe for another day. Instead, this is a simple roasted pork belly, spiced and done in the air …
The only issue I have with this particular rice topping is that…. a whole head of cabbage gets cooked down to just a few small jars of this delicious dish and it disappears in a flash. Bakke miso, which is made with the Japanese butterbur, …
This is less of a “recipe” and more of a discovered-a-traditional-way-of-eating-something-that-blew-my-mind. I always have bottarga/karasumi/wuyuzi which is the cured roe of mullet (a specialty of both Italy and Taiwan) in my fridge at any given time—it satisfies my cravings for something salty, briney, and full …
This actually isn’t my recipe (nor much of a recipe at all, more of a narrated process)—it’s my mom’s and it’s definitely not from around these parts, but from Costa Rica! Speaking of that gorgeous Central American country that my parents fell in love with …