I’m clinging on to the last few days of 2012 so that I can indulge in my buffet of cheese dips and margaritas before 2013 hits. Starting next week, I’ll focus on being a good girl and sticking to my new years health “goals”. It’ll probably be a few weeks before I break those goals or at least swerve off to the dark side again.
But with only a few days left, let’s discuss the topic of cheese dips and how wonderful they make us » Read the full story →
Since writing my first Fresh Spring Roll tutorial back in 2008, I’ve received many more questions about how to roll and store spring rolls successfully. So I’ve been meaning to update my tutorial with better photos and more precise instructions. Voila, four years later, I’ve finally made it happen!
Eating fresh Vietnamese spring rolls (summer rolls) is a favorite dish that I grew up with and one dish that I absolutely love sharing with my friends. Todd and I have frequent spring roll parties where » Read the full story →
For the last 16 years that we’ve been together, there are a few items that still have made it through the entire decade and half relationship. Our photo albums documenting our mischievous younger days still exist in the back corner of our bookshelf. Two fruit trees in pots that started off on our apartment patio balcony have survived 2 major moves are and are currently flourishing in their final garden spot. And then of course, our KitchenAid stand mixer has stood the test of time » Read the full story →
Memories from my vegetarian days were coming back and reminded me of my college years. In fact, my days of being vegetarian lasted till not long ago, 2008. For 19 years, I lived a meatless life where I nourished my days with vegetables, tofu, legumes and occasional dairy products. Then I stumbled upon what was called a “food blog” and I slowly started eating meat again, leaving behind my nearly two decades of eating meat free.
I’ve been missing those vegetarian days, where I was » Read the full story →
Truth be told, we have killed many garden plants, none of which were intentional. Since the Sunset Magazine articles about us and our garden were published, everyone thinks we’re master gardeners. Folks! There’s a long list of garden failures that we’ve yet to publish. Maybe we’ll share some of our garden disaster stories so you can see how much of our initial gardening career was (and still is) by trial and error. But what we love so much about gardening is that it’s a continuous » Read the full story →
go ahead, make a mess.
Hold on tight, you’ll be pleased to know that these chili cheese fries are fresh, home-made, hand-made and fried with only the best yukon gold potatoes and grape seed oil. No need to sneak through the drive-through to satisfy your greasy cravings. You can do that in the sacred privacy of your own home.» Read the full story →
Before writing this post I almost stumbled into saying that some of our other pumpkin recipes were boring. But then after reading another’s brilliant post on a completely different non-food topic, I realized this wasn’t accurate. Skilled writers are more than a mere pleasure to read, they make you think. Their words stimulate the mind, help keep us from stumbling through life mindlessly reacting and reaching.
Roger Ebert recently wrote on his blog some thoughts on loneliness. He remarked how he has never felt particularly » Read the full story →
Baked acorn squash was never a dish that I obsessed over. Because of my love of butternut squash, acorn squash always seemed to hide in in the shadows of my other squash love affairs. It wasn’t until I started food blogging that I really understood the appeal of these cute acorn shaped globes.» Read the full story →
(violins & cellos in the air… Masterpiece theatre sets the stage…)
Crusty, charred Lines of Black
Gentle crumb singed Golden. Soft.
Day old. Resuscitated.» Read the full story →
Smooth, creamy, with the delicate rice texture playing on the tongue. Scents of cinnamon, a hint of vanilla, and a slight crunch from the crushed toffee lacing the top. I didn’t want to stop eating the perfect bowl of rice pudding. I couldn’t if I wanted to.
But what’s that peeking in the distance? Butterscotch pudding?! The spoon now plunging in for a sample. And another. And another. So full but am not going to stop eating because everything is too good. And all of » Read the full story →
Fall Fest is here and it’s a continuation of Summer Fest, a cross-blog recipe (and tip) swap. These events were started by Margaret Roach of Away to Garden and Deb Puchalla of Food Network. Last week’s theme was Spinach and for this week, it’s all about apples, beautiful apples.
Join and share yourblog write ups. Just post your link or recipe or idea in the comments below this post, and also share on the blogs of the other participants who are co-hosting as well.» Read the full story →
DeliciousVietnam is a monthly blogging event celebrating the love and diversity of Vietnamese cuisine. Delicious Vietnam was founded by Anh of Food Lovers Journey and Hong and Kim of Ravenous Couple.
I’m joining in on this month’s festivities and sharing my Vietnamese Chicken Salad Recipe. If you love Vietnamese food and have a great recipe post to share, please join the community!
My Mother has acquired an unprecedented fan basehere on our blog since I started writing about her Nail Shop Eats escapades and she » Read the full story →
Summer Fest is in full swing and the theme for this week is corn, lovely sweet corn. To participate, read more about Summer Fest on Away To Garden from Margaret then come join the community! Catch up on last week’s theme on the bounty of Cukes N Zukes.
As a kid, I wasn’t particularly picky, but I had my likes and dislikes. We were lucky to grow up in a farming valley and during summertime there were the little farm stands filled with amazing freshly » Read the full story →
Summer Festis back for its 3rd year! And we’re happy to be participating again thanks to Margaret Roach and Deb Puchalla, the creators of Summer Fest.
This great annual cross-blog event celebrates the peak harvest season where we all share recipes or growing tips for all our harvest fresh ingredients and produce. Everyone is encouraged to participate by sharing a recipe or tip each Wednesday’s specific theme the the event ends.
Summer fest is a community celebration of shared cooking and gardening tips. All you » Read the full story →
Summer is in full swing and there are two big announcements finally due out that we’re equally thrilled to share. To kick-start the good vibes, the garden-geeks in us are happy to report that our heirloom tomatoes are doing fabulous this year. Of the 20 heirloom tomato plants we started, only 3 have died and that’s a bumper crop record for us.
But before we delve into tomato talk, we’re excited to announce a Food Blog Forum Seminar in Atlanta!» Read the full story →
This year’s tomato track record isn’t all that bad yet and we’re immediately jumping on the pickling band-wagon. The current tomato plant count is 4 out of 20 died due to disease, which is much less than what we suffered last year. In 2009, the whole nation suffered a tomato crisis where a late blight hammered many crops and home gardens.
Some tomatoes are more disease resistant than others, so with fingers tightly crossed, were thinking that the dead plants were the weaker varieties.
» Read the full story →
I’ve fully embraced the fact that I’m addicted to salt and crunchies. To preen me away from a jar of anything picked is like separating a mother bear from her cub. Please don’t get between me and my precious jar of pickled vegetables. Just don’t even think of going there. OK?
With that submission to salt made clear, I’m blaming it all on my Vietnamese heritage because I pretty much started at birth (once I moved to solids) to eating pickled foods as part of my meals. » Read the full story →
Fingers crossed, in WORC garden there will be an onion bumper crop in a few months, without all the onion breath. Plenty of Walla Walla sweets are coming up ever-so-cutely in the garden and we’re excited, it’s hard to resist not yanking them out of the dirt too early during their growing season.
If you’ve never had a sweet onions of any kind, you’re living in a culinary cave! Yes, onion-haters, there are many wonderful varieties of sweet onions that are very mild on the » Read the full story →