i hope you eat good food, grow beautiful things, and have more love than you know what to do with.
I had some leftover eggplant from making tempura and I haven’t roasted anything in my woodstove recently (which is pretty much roaring 24/7), so I decided to do a roasted eggplant dip. If you don’t have a wood stove to impart the delicious smokey flavor–a …
I was panicking about the ungodly amount of baguette I had leftover, which of course, after a day becomes a stale and nearly inedible piece of rock. I could have spent all my energy turning it into panzanella, but my wrist was telling it it …
A staple of modern Japanese restaurants, this tasty appetizer can be made right at home if you, like me, always keep ahi tuna steaks in the freezer. I implore you to try growing your own sprouts for your kitchen as a way to not only …
If someone were to ask me what I would eat as my last meal, beef carpaccio would be a contender. It’s no secret that I love eating meat and seafood as raw as possible, and beef carpaccio, if offered on the menu, is usually my …
I don’t usually like fried foods–the greasiness is sometimes overpowering and turns my stomach. However, there’s a special place in my heart for tempura donburi, also called Ten Don, which are fried vegetable and shrimp morsels placed lovingly on top of steamy hot rice, doused …
My order from Abokichi finally came in and I was super excited to break it out–I had been following them on Instagram and their chili miso oil looked so good that I had to order some (and a wooden onigiri maker but that’s a post …
I adore steak as rare as possible–call me a carnivore but it’s one of my favorite things to eat. Today’s lunch was a treat because I feel I’ve been neglecting myself in the day to day, always focused on the kids or the husband, making …
I’ve had the idea for a shoyu radish based sauce for a while but it took a few tries to get it right–I waited until I perfected it before breaking open my package of frozen sea scallops from ALDI. I imagine it would go just …
An easy lunch that really requires no cooking, and all the fillings can be stored for a very long time. I like to break these out when I’m really busy and running around like a chicken with its head cut off. Doesn’t require much thinking …
I don’t usually like to bring oyakodon (or gyudon) for lunch because if you make it ahead, reheating it means that the egg loses it’s softboiled and rich consistency into something like scrambled eggs. Still good, but not like when it’s fresh. For busy people …