i hope you eat good food, grow beautiful things, and have more love than you know what to do with.
One of the things I’m committed to is supporting both my local economy and mindfully reducing waste—this includes the meat that I eat which means if it’s edible on the animal, I will find a way to enjoy it. I don’t shy away from organ …
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 …
I picked up a pound of sujiko, which is fresh salmon roe still in its sack, from Mitsuwa on our way back from an Aikido seminar yesterday. Both of my kids absolutely love ikura, which is the cured version, but it’s so expensive that I …
I’m an absolute fiend for uni (sea urchin roe) but the creamy, briney, full of ocean flavor disappears far too quickly when I eat it sushi or sashimi style. As a pasta sauce, I can savor it for longer and feel full, rather than regretting …
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 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 …
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 …
The base of this delicious (albeit not entirely healthy) meal is just 4 things–rice, soy sauce, butter, and egg–cheese is optional. All you need is a microwave and voila! Savory, rich, umami-filled deliciousness. You can add toppings to it like I did in the picture, …
While shiso is mostly known as an Asian herb, it has many delicious fusion applications as well. It’s fruity, minty, citrus tones making a great accompaniment to this burrata salad! Serve with toast points and a nice, finishing olive oil for a slightly different but …
It’s Snowpocalypse 2018 here on Long Island and that means we’re all snowed in until further notice. The good part of this is that I can make a more time consuming bento. It’s actually not as difficult as it looks but does take a bit …