It was a fine sunny day in Seattle when I’ve decided to explore Pike Place Market since there is always something interesting to see. I am a big fan of the market and you might see me walking around the maze at least once a week, taking shots and buying local goods. One of my favorite stalls in the market is the Moon Valley Organics – they produce organic body care products using only sustainable and real ingredients. But if you look past their amazing body butters you will find that they also sell one of the best honeys I have ever tried. Personally, I am not a big fan of honeys. My Filipino blood loves to use granulated sugar for achieving sweetness but when I have tried their samples I was blown away.
Oh and I also made this wake-up kebabs that I saw from this recipe book I bought last week. It has under 100 calories per kebab and they are perfect for a healthy side of breakfast. The recipe calls for apples and a watermelon but I only have bananas and strawberries so that’s what I used for this recipe. You can use any fruit you love just make sure you can thread them on a stick.
Fresh fruits ( strawberry, apple, bananas, watermelon ) washed and sliced into bite-sized chunks
1 tbsp orange or lemon juice
2 tsp honey
1. Preheat the broiler to high and line the broiler rack with foil. Brush the fruits with the orange or lemon juice.
2. Thread the fruits onto kebab sticks or presoaked wooden skewers and place on broiler racks.
3. Drizzle with the honey then broil for 5 to 6 minutes, turning them over halfway through cooking. Serve while warm.
Yesterday, my husband and I drove 3 hours away to spend our day in Portland, Oregon. I was so excited to visit the city of roses but we couldn’t possibly do everything in Portland for a day so we tried to do as much as possible. Here are some of the places we got to see while we were there..Read more…
After walking around University Village in Seattle, my husband took me to Boom Noodle to satisfy the hungry monster in my stomach. He ordered okonomiyaki and ramen for us to share. I remembered asking him what okonomiyaki was, and he said that it is like a pancake, a Japanese savory pancake. As the server brought our orders, I looked down and saw a round pancake topped with mayonnaise, green onions, pickled ginger and bonito flakes. I took a bite and have been craving for it days later. Read more…
Happy Mother’s day to all moms out there, especially to my mom! I sent her some of my biscottis that I put in a mug I bought from Anthropologie, and ordered a dozen of roses to be delivered at her house. Scroll down to my previous posts if you want the recipe for these crunchy almond biscottis.
Yes, that’s me and my mom! I love this photo of us so much.
“And so our mothers and grandmothers have, more often than not anonymously, handed on the creative spark, the seed of the flower they themselves never hoped to see – or like a sealed letter they could not plainly read. ” – Alice Walker
I absolutely love this recipe. It is perfect for the summer and goes well with fish dinners or just by itself. I bought a box of mangoes from seafood city (because I love mangoes!) and I used about 2 mangoes sliced in cubes. This recipe calls for sugar, but I used splenda instead and it still tasted awesome. This slaw is tangy and refreshing which is perfect for me!
4 cups shredded cabbage
1/2 cup chopped red onion
2 fresh mangoes
1/2 cup sesame sticks or walnut pieces
1/4 cup splenda
3/4 cup rice vinegar
In a bowl combine cabbage, onion, mango and sesame sticks or walnuts. In a cup, dissolve splenda in vinegar. Add to cabbage, and toss. Serve cold or at room temperature.
This photo was taken October last year when we went to Kauai for my sister-in-law’s wedding. One of the most memorable trips of my life! Hope to post more pictures from the trip soon. Cheers!
Biscotti is one of my go-to breakfast when I am in a hurry and don’t have time to make one. It is super easy to make ahead of time and they can last forever! (okay, maybe 4-6 weeks) And this is perfect for me because I’m one of those people who doesn’t have an appetite for breakfast. I got this recipe from here but I used almond extract instead of Amaretto since I don’t have one. I also used raw chopped almonds from trader joe’s.
Preheat oven to 350 F. Line baking sheets with parchment paper.
Combine dry ingredients and set aside. Whisk eggs, amaretto (if using, or almond extract), vanilla, and anise extracts until well blended. Add dry ingredients and mix until combined.
Dough should be thick and sticky at this point – do not worry, and DO NOT add more flour. Scrape the dough out onto a parchment lined sheet pan and shape into a long flat loaf about 10 inches long and 5 inches wide. Flour your hands since the dough is sticky.
Bake until firm and dry, about 20 minutes to half hour. Remove from the oven and cool for 10 minutes.
Use a long serrated knife and slice into 1/2 inch wide slices. Lay the slices cute side down on the baking sheet and bake for another 10-15 minutes. Turn the slices over and bake for another 10-15 minutes, or until the cookies are light golden brown. Cool biscotti on a rack; cool completely before storing.
You may choose to dip the end of the biscotti in melted chocolate. I used Theo chocolate’s hazelnut crunch and loved the combination of sweet chocolate hazelnuts and almonds.