We’re bad, really bad. We were supposed to post this recipe a few weeks back, but there have been quite a few distractions lately. Someone had a birthday, so we went on a trip and with cooking classes, taking on our first catering job and planning another big party left little time to write this post. Oops, did the computer keys slip and say….another big party? Uhh, yup, it sure did and yes, we are planning another HUGE party in the backyard. Wait till » Read the full story →
It’s time to finally finish our Spring cleaning, even if we’re a few months behind. Spring cleaning our pantry, fridge, freezer and emergency earthquake stash in Summer is called procrastination. But it’s never too late, we suppose, to finish what we started in April. So it’s been really gratifying and good for out pocket books (less grocery shopping runs) to use up what has be hiding and forgotten about behind our cabinets and refridgerator shelves. Before every meal, we’ve been trying to use up all » Read the full story →
It’s been a trying time for us gardeners here. Fending off garden pests seems to be the topic of discussion for our last several posts. Recently, it’s having to fend off possums from our brandywine and sun gold tomato plants. Now it’s having to beat our dogs to our white peaches. Obviously they have good taste just like the possums. These dogs just LOVE to eat the white peaches, on and off the tree!
Peach thief smelling the goods first, checking for ripeness.
These » Read the full story →
There are so many food blogging events, but so little time. The small hand full of marvelous events that we already enjoy participating in has us scrambling till the very last wee hours of the night to submit our contribution. Procrastinating might be the evil force hiding behind our 2am post writings, but some minds work better under pressure. In our case, it’s two. But between two very busy jobs and continuous projects in the works, we blog when we can and that means late » Read the full story →
We had a date with Disney last Friday evening to attend a special preview event of Disney California’s 3rd annual Food & Wine Festival. Armed with our camera, a big appetite and eyes for some delicious vino, we sampled an amazing spread of California inspired cuisine and wine pairings. Prepared by some of the resorts top Chefs, the fabulous “Taste Of California Marketplace” themed dishes we savored were just a sampling of what was to come for the “Eat and Drink” festivities which are to » Read the full story →
Sorry we’ve taken so long to post again. We’ve been incredibly busy and have had to begin spring cleaning all our backed up work, house, and dog assignments that have been long over due. Now that we’re back, we decided to do a video in response to all the curiosity , criticism and compliments on our our last Tofu Frites and Tofu Mojo’s post. Thank you to all of you who were extremely excited about this dish! Your positive feedback and energy are much appreciated. » Read the full story →
Who doesn’t love a warm batch of french fries? Any fool who dare utter sacrilege and assert disdain for our beloved sizzled spud is hereby BANNED from this post! (But please do return on Monday for our next dish). French Fries are one of those comforting vices that we always seen to turn to a few times a week. Whether it be home-made in the kitchen or an extra large order at a convenient drive-thru, fried or roasted potatoes with a side of ketchup always » Read the full story →
We’re rolling in greens this month! Unfortunately, it’s not the type of green that’s going to pay for our dreadful Visa bill arriving next week. But it is the type of green that’s full of fiber and vitamins to keep us healthy and heart attack free when we do open up the envelope. We’re talking about having red romaine, green romaine, red oak leaf, green leaf and “everything mesculin” lettuce up to our ears! Growing and investing in $3 worth of mixed lettuce, and mesculin » Read the full story →
To take away fish sauce (Nước Mắm ) from the Vietnamese is like draining blood from a living soul, deflating a floating helium balloon or driving a nail into a tire. Slowly but surely, all life would slowly cease. Extreme as this may sound, this is how vital this golden elixir reigns in Viet cuisine ( well, at least in my family’s Viet cooking). Like how olive oil is to the Italians, Red wine is to the French, and ketchup is to my french fries, » Read the full story →
The pungent aroma of some pickled daikon & carrots can sometimes clear a room faster than a fire alarm but when added to a great banh mi, it just might be able to bring everyone together again. These pickled jewels add the touch of tang, sweet and sour crunch and flavor to not only banh mi, but to many Vietnamese dishes. Most daikon and carrots found are shredded finely, but when it comes to home made, you can have fun and create just about any » Read the full story →
Finally!! We’re back to eating salad again. After the last couple of sweet, indulgent baking frenzies, we’re finally ready for something light. These poor asian pears have been neglected over the past couple days because we’ve been too busy stuffing ourselves with calorie rich foods (it’s been chilly!). But today’s warm, dry winds and bright sunshine is calling out for a simple and light asian pear salad. Asian pears are awesome!. They’re juicy, crispy and perfectly sweet to eat alone or tossed in salads. When » Read the full story →
Everyone’s talking about Mom’s Nước Mắm, fish dipping sauce. Now that she’s hired 3 newbies all at one once, “it’s time”, Mom says to bring her beloved fish sauce that all the staff veterans have been raving about.
Like any initiation or hazing event to deem yourself worthy of entrance into an elite club, our nail shop has it’s own similar introductory ritual. Rather than proving yourself worthy by performing lame & humiliating acts , joining the nail shop club of Viet manicurist » Read the full story →