i hope you eat good food, grow beautiful things, and have more love than you know what to do with.
Salmon Ochazuke (rice steeped in tea and dashi) is my oldest daughter’s favorite style of ochazuke—it has several of the things she loves: Salmon, ikura (salted salmon roe), seaweed, and rice. It’s one of my favorites too as it’s a breeze to put together and …
The holidays are around the corner and while this year it looks like we’re not going anywhere or hosting anything, I still enjoy creating spreads as if I were. This deviled egg recipe is very simple, using a normal deviled egg base but elevated to …
Fall is here and with it comes sweet and crisp vegetables and a huge bumper crop of my shiso! What better way to showcase seasonal cool crop veggies and herald the arrival of the Autumn salmon than kakiage ikura don? Kaki-age is a type of …
I love O-chazuke/Cha Pao Fan, which is rice steeped in hot tea. When I was young, if we stayed over at my grandparent’s house, my grandma would give us each a bowl right before we went to sleep. It was the only time we could …
Akebia is such an interesting plant, and for those who like bitter gourd (which I really hated as a child but has since begun to miss in my old age), the thick rind is like a perennial version of it. It’s tender and juicy, despite …
The fruit on my akebia have split open, smiling with their seed and pulp glistening on the inside. I find it too much work to sit and eat it directly from the pod, so instead I decided I’d separate the pulp from the seeds with …
Now that things have settled down a little in my life for this moment in time (including the terrifying ordeal of getting the dojo inspected for NYS COVID compliance), my creative juices are flowing so I decided to make a simple, but elegant pasta dish …
I know I’m known for generally extravagant meals, so a simple egg fried rice dish seems to be a bit out of character for me. Even more so because as a child, I hated fried rice in any way, shape, or form. This is actually …
If you walk along the streets of Flushing or NYC’s Chinatown, carts located on the corners waft the heavenly spiced scent of Xinjiang style kebabs to passerby’s. Lamb, beef, chicken are available, but delectable organ meats such as kidney, liver, heart, intestine, and tendon jockey …
One of the things I am thankful for after starting to grow my own food is also being friends with other homesteaders, big and small, who also focus on being mindful in terms of where our food comes from and the care it takes into …