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Food-Fitness-FreshAir

Spiced Butternut Squash Crostini

“You must really like sauces,” said my sister as I aimed the ketchup onto my plate next to the Ranch, hot sauce and salsa. She was serving bean burgers that night, and while I’m sure only one condiment was really needed to moisten the buns, I just couldn’t help myself. I am known to be indecisive with the little things in life, especially when it comes to food.

Of course after the burger topping episode came a salad dressing decision. With a husband and three kids, my sister had FAR more dressing options than I ever keep in my fridge. I settled for balsamic on one half and a sun-dried tomato vinaigrette on the other. The looks I would’ve gotten for that one…luckily my sister already seated herself at the dinner table in the next room over.

I like options. And taste-testing. And creamy dips and sauces. Guacamole? Yes please…

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Food-Fitness-FreshAir

If my stomach didn’t scream at me, I could easily drink down a can of coconut milk. Especially with a little fruit or honey blended in, or even just a savory scoop of curry paste. The sweet, creamy juice is a key element to success for a lot of Thai, Indian, Vietnamese and other tropical-inspired dishes.

In vegetarian recipes, I love coconut milk for the richness it can add to veggies, like the cabbage that keeps this particular dish on the light side. Make sure to use the full fat version though. The splurge is totally worth the taste, and besides, the remainder of the ingredients are as low-fat as can be.

One day, I will carry out a few of my years in the tropics. And I will measure the richness of my life by the number of fresh coconuts I’m sipping from per week. Those will be the…

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Food-Fitness-FreshAir

Carrot Soup

Transportation problems. Life problems. January problems. This is the story of my winter every year. I must be destined to have two homes. I promise I’m not a lavish girl, but an escape for the winter, I could truly use.

These stretches of 20-degree weather aren’t doing me much good. Driving to work is not my favorite way to wake up. And biking to work is also no fun when your breath is fogging up your morning commute. Especially when this experience is made wearing tights. (Though, I’m not sure I ever love hopping on two wheels in a pencil skirt.)

If I could plan ahead to assemble an outfit warm enough for a walk to the car, or an even warmer set of layers for a ride on my bike, maybe I’d be better at embracing the eye-opening air. But that’s something I haven’t ever really mastered.

I do…

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Persimmon

gyopo wife

Persimmons are in season now. There are three kinds at the market right now. The soft, mushy ones are called yun-shi/연시. The crunchy, squat ones are called dahn-gahm/단감. And the conical ones that need to ripen like an avocado are called hong-shi/홍시.

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Tip: Persimmons could cause constipation if you eat the lighter colored flesh right beneath the leaf topper. Take a pair of ever-present kitchen shears and snip it away while you’re at the sink or use a knife to remove that part.

Baby enjoys eating yun-shi but certainly can’t eat too many. I used the excess (10 are 3,000W at the neighborhood market) in a banana bread recipe and the result was a scrumptious molten lava persimmon cake.

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Molten Lava Persimmon Cake

2 c. flour

1 tsp. baking soda

1/4 tsp. salt

1/2 c. vegetable oil or butter

1/2 c. brown sugar (no need to halve…

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