I’m new to the ways of sticky rice in my kitchen. We never had it growing up – brown rice, parboiled rice and regular old white rice were the standard. As an adult, I’ve used Jasmine, Basmati and Brown on…
Last weekend I tried to organize a picnic with a group of friends. Unfortunately, the weather didn’t cooperate – it was too cold and we were scared off by threatening rain clouds – so we moved the picnic plans into my…
Moving apartments. There’s the process of finding boxes, fiddling with packing tape, stacking boxes and boxes of really, really heavy boxes filled with records and books, all while wondering if there really is a need to hang onto that silly,…
I always have miso in the fridge. While it’s not something not usually considered a kitchen staple in North American households, I love having it close by. Not only does it last forever – hello, fermented rice paste! – but…
I’ve been giving my grill pan a real workout lately. You might think that I’m just making do with indoor grilling because I don’t have a bbq, but the truth is, I really love my grill pan. It’s true that…
I love miso for it’s patience. It’s one of those ingredients that can sit in the back of the fridge and just wait until you remember it’s there. It is quiet and strong all at once and I always feel…
For the past week, I’ve been relishing the spring weather in all it’s bounty. It’s been asparagus this and fresh strawberry that and I even managed to get in a game or two of badminton! However, when I looked into…
I’ve been on a total udon kick lately…and having them on sale at the large asian supermarket isn’t stalling any cravings. Recently, I’ve made a Japanese-style udon soup with salmon, vegetarian stir-fries and the other night I decided it was…