Side Dish

Frozen Pea Salad, With or Without Feta Cheese

Frozen Pea Salad, With or Without Feta Cheese

Frozen Pea Salad, With or Without Feta Cheese In planning for the recent memorial service for my best friend’s husband, I needed some really easy, dump-and-mix recipes that tasted delicious. They also had to be made by people who don’t cook very much. And the ingredients would ideally be found at the local warehouse...

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What’s the difference between long and short grain rice?

What’s the difference between long and short grain rice?

What’s the difference between long and short grain rice? And what is medium rice? Can you use the different types interchangeably? Does size even matter? Rice can be confusing. Not only are there grain sizes to contend with, but there are colors, varieties, and types to sort through. According to the USA Rice Federation,...

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The Best Garlic Bread I’ve Ever Had

Decades ago, I had lots of friends working in restaurants. They turned me on to this delicious spread they used to make garlic bread at work. I’m not sure why it tastes so much better than just garlic and butter, but it does…eater response has proven it time and time again (most recently at...

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How to add interest to your rice

How to add interest to your rice

How to add interest to your rice I find it hard to eat plain rice any more. I’m not a rice snob; I can still eat rice at every meal! I have just gotten used to variety. But if you think rice is boring and want to know how to make rice more interesting...

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Za’atar Roasted Potatoes

One of the gifts I received this holiday season was a snack-sized zip-top bag containing za’atar spice mix. Za’atar is both the name of an herb related to marjoram and oregano, as well as a spice mix made up of herbs, sesame seeds, and sumac. Sumac’s berry-like fruits are ground to produce a tangy,...

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Organic Lunch in Tokyo

Organic Lunch in Tokyo

On the way back home from Thailand, I opted to take a 12-hour layover in Tokyo and go into the city to walk around. I miss Japan just enough after having lived there sixteen years ago to want to visit every now and then, and I had some spare yen to spend. I took...

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Fermented Flatbread, Indian Dosa

Fermented Flatbread, Indian Dosa

I’ve just begun my latest mad science experiment. I’ve been making fermented dough–batter, actually–for dosa and uttapam, which are flatbreads typically eaten in South India for breakfast. Although the process takes time, it isn’t complicated. Rice and urad dahl are soaked in water for several hours, then drained and blended with water to create...

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Strawberries and Balsamic Vinegar

Like peanut butter and jelly, apples and cinnamon, and milk and cookies, some pairings just seem made for each other. The combination of strawberries and balsamic vinegar is one of them. I was happy to find a large bottle of balsamic vinegar at the warehouse store. Since it’s usually a fairly pricey ingredient, I...

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Carrot Cake (Not What You Think)

Carrot Cake (Not What You Think)

I spent several hours yesterday and today attempting to make Malaysian carrot cake. It’s not the carrot-and-spice-studded sweet treat that automatically comes to mind for many of us. I’m talking about a steamed cake made of rice flour and daikon, the strong-flavored turnip or radish of Asian cultures. Grated daikon and rice flour are...

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Roti Can’t-I

Roti Can’t-I

I wish I had paid more attention. Not that it would be helping me now. But I didn’t fully appreciate roti canai while I was in Malaysia, eating it every third day or so. Roti canai (pronounced chahn-eye) is a flatbread with a crispy outside and flaky, soft layers inside. It is a Malaysian...

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Vegan Ice Cream Cookbook

Greens Reusable Fabric Tote

Fun Animal Poems, Facts, and Activities for Kids

Learn about Hawaii while you draw

A Gratefulness Journal with Prompts

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