The briny air. A swarm of fronds broken upon the beach. The manmade refuse. One cannot escape refuse no matter the loneliest places. The distant rumble of thunder marching away. A wan light returns, ...
They were not my real grandparents. Mine, whose lines have been scrawled long before I crawled upon this earth, were across the world somewhere, a torn and still maturing land of only three seasons c...
A man plops on the sodden ground, for it is not the modern era of convenience, the civility of fast and instantly gratifying, an epoch of the couch and the television. He has earned his rest. What he...
In the wild of wilds, you’re stuck. Between this town and the next town, between the borders of this emperor or that emperor, what does it matter? The same warlords warring over the same land of the ...
Hello, new year! Yes, its 2012. It may or may not be the year, but I hope this year is going to be brighter, bringing in more cheer and deliciousness than ever to everyone. It was a rather quiet holi...
Last week, I had this random thought wound up in my head as I was driving home one day. “How and when did I start cooking?” It was so vague that I couldn’t recall the exact moment, but I knew that I ...
If you’re following me on Twitter, you might’ve guessed where I’ve been the past week and at my lack of updates. It just so happens that I’m still alive. Where we were, the vast networks could not se...
If you’ve been to Japan, youll know ramen is serious business. It’s not about Top Ramen versus Maruchan Ramen. It’s not about thick noodle versus ultra-thin. There is a whole culture of occult follow...
Suspiciously but subtly, there was always a little bit of miso soup left on the bottom of my soup bowl around this time of the year. I ate every tiny piece of negi and wakame, which I really liked. T...
I haven’t had gyro in a long time. I mean, really long time, years at least. It seems as if the name gyro has temporarily disappeared from my food vocabulary. And if it’s new to some, you’ll find a w...
While thousands of dietitians headed to sunny San Diego for the annual conference over the weekend, I was headed to the harsher sunny weather of the wilderness – in Yosemite National Park. Why? Well,...
If you live in the Bay Area, this regional icon is probably nothing new to you at all. I was introduced to Bakesale Betty about a few years ago through the Socola sisters while taking photos of their...
A dietitian on the 7 oclock news says olive oil is good for your heart. Your sister tells you that its good for your skin. And your mom loves to make her favorite salad dressing only with the finest ...
How do you preserve lemons? Pack them in a mason jar with a ridiculous amount of salt. And then wait. And wait. And wait for weeks to be matured for it to be used in your delicious chicken tajine. Yu...
I got these small paper lanterns from a grocery store recently. They came in a green berry basket and it was sitting next to blueberries and raspberries. I had no idea what I was going to do with the...
I had been thinking about getting an ice cream maker for the past two summers. But I hadn’t been able to justify spending $80 plus for something that might potentially supply me with an endless inven...
You know when summer is here. Besides the unbearable heat waves and sun beating down on your skin before noon, basil is growing like weeds and tons of varieties of tomatoes are popping up everywhere....
I’ve been craving sushi lately. Tangy, sweet, sticky rice, combined with soy sauce, wasabi, and seaweed is a taste that I can never get tired of. When I think about a piece of bloody red maguro marin...
I’m honored to introduce you to the Peko Peko* cookbook, put together by wonder bloggers, Marc, Stacy, and Rachael. Marc, from No Recipe, invited me to join to donate a couple of recipes for this coo...
A couple of weeks ago, Rachel and I had dinner at Rotisserie and Wine, in Napa. I thought that it was a Tyler Florence restaurant, but later found out that was partnership with Jeremy Fox, the former...
Dandelions. What are they? My dog pees on them wherever they pop up through the sidewalks. Diligent owners of fine green lawns everywhere swear they are mortal enemies. They’re sprayed and mowed and ...
The weather around the bay has been gorgeous lately. It’s warm and sunny, no more rains (excepting this week). I’m feeling like a ground squirrel. Being outside is almost more comfortable than being ...
Foodbuzz 24x24 is a monthly event hosted by Foodbuzz highlighting 24 unique meals created around the world in 24 hours.Everyone loves parties. We are always looking for excuses to celebrate anything:...
While I had more bamboo shoots to savor, I made another dish that was perfect for a springy April day. This salad was inspired by the Mushroom and Kyoage Salad I had at Miso Bank in Tokyo last year. ...
Growing up, bamboo shoot was always popular among the adult members in my family. My mom brought it home like some edible treasure, and the way that everyone would simply explode in tearful joy over ...
Wednesday’s online bake sale was a huge success! Although I’m still waiting for the winner of my madeleines to be revealed, I heard that the grand total was $8269! That’s just phenomenal. I think I f...
On a Thursday, I went to bed around 10:30pm. I set my new favorite app on my iPhone called Sleep Cycle (which keeps track of my sleeping cycle and wakes me up when I’m on the lightest phase of sleep)...
People often ask my opinion for the best sushi places in the Bay Area. I have a few favorite places, but it’s just among the places I’ve been, not all too many when compared to the whole vastness of ...
Winter is not complete without snow. Sorry if you had enough and are tired of it already. But even so, admit to enjoying an occasional snow day.This past weekend, we took a trip to the Sierra Nevada ...
You got a box of chocolate truffles from your high school sweetheart, made red velvet cupcakes for your boyfriend from college, and had pink champagne and chocolate covered strawberries with what’s-h...
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