This blog is a repost from last year. Why?
Because what’s not new about each New Year is this epicurean tradition: cooking a pot of black eyed peas.
If you read the post last year, it’s worth the review.
If this is your first time reading it, enjoy the story of history and hopefulness of a lucky pot of peas. Continue reading
Farewell 2014.
It’s been a dizzying year from the disappearance of Malaysian Airline Flight MH370, to Germany winning the World Cup in Brazil, outbreak of the Ebola Virus, civil unrest in America and LeBron James going back to the Cavilers.
Yes 2014, we must bid you adieu so we can usher in a new year with new solutions, possibilities and opportunities.
In the United States, the New Year comes in with much fanfare and tradition, like the New Year’s Eve Times Square ball drop. Continue reading
My inspiration started and continues here
My little inspiration pumpkin keeps on inspiring me.
Long after the Halloween festivities, it still sits on my kitchen table emanating a holiday-like aura, showing no signs of atrophy or deterioration. It’s so stalwart and not to mention cute.
It’s often the way things work for me – something simple, something innocuous, something as ordinary as a Jack Be Little Pumpkin ignites a spark of creativity, and off I go. This spontaneity has served me well as a journalist and it has been a great asset as a food blogger. Continue reading
Honey Corn Bread made with rice bran oil
Rice bran oil has me singing these days. If you cook, you probably use some kind of oil in frying, sautéing and baking. But what’s the right oil to use?
How about rice bran oil? It’s not just for stir frying your favorite Asian dish anymore. Oh no, it has stepped into the spot light and is enjoying its close up. Continue reading
collard greens and caviar 