Too Much Food | Bake. Cook. Eat.

Happy Dragon Boat Festival! (端午節): Homemade 粽子 (Glutinous Rice Savory Dumplings)

By Pinjing on June 16, 2010 · 9 Comments

Long time no post! Life has been a bit crazy around here, but that doesn’t mean I haven’t stopped cooking or baking. No recipe today, but since it is Dragon Boat Festival, my mom and I spent the day wrapping up homemade vegetarian 粽子 (pronounced “zongzi”, a type of stuffed glutinous rice dumpling). We decided to switch it up by using purple glutinous rice and filled it with deep fried taro cubes, marinated tofu, 5-spice boiled peanuts, and braised shittake mushrooms. It was my first time learning to wrap these, but I think I did all right!

The cross section.

Unwrapping.

And eat!

from → Celebration Foods, Chinese, Cuisines, Photo Post, Taiwanese, Vegan

9 Comments

Mochi Brownie Two-Bites

By Pinjing on April 5, 2010 · 24 Comments

By now, y’all know that I dislike anything mochi or mochi-like (I know it’s uncharacteristically un-Taiwanese of me to not like mochi), but I think I’ve finally found a mochi recipe that I actually enjoy! I present to you:

Mochi Brownie Two-Bites!

Granted, you put chocolate in anything and I’ll eat it, but that’s beside the point. If you really think about it, mochiko (also known as mochi flour, sweet rice flour, glutinous rice flour) is really suited for brownie making. I don’t know about you, but my idea of a perfect brownie is one that has a thin, crispy shell that yields to a fudgy, chewy interior. Brownies made with regular wheat-based flours run the gamut from being fudgy to cakey, depending on how long you bake them. Two minutes too long in the oven and your perfect fudgy brownie has become a dry, stiff piece of “cake.” However, you don’t really run into that problem if you replace regular flour with mochiko; mochiko, when baked, becomes chewy, with your baked good having a crispy interior and a chewy middle. Sounds like the perfect brownie to me. And best of all, if you’re gluten-intolerant, this recipe is gluten-free!

This recipe comes from The Cinnamon Quill, a beautiful food blog that I discovered recently. If you enjoyed this recipe, please hop on over and comment there as well.

Mochi Brownie Two-Bites
Recipe for Dark Chocolate Infused Mochi Cake via The Cinnamon Quill
Makes 12 mini cupcake-sized brownie two-bites.

What you’ll need:

2 oz. (1/2 stick, or 4 Tablespoons) of butter, melted and cooled slightly
1/2 cup sugar, plus additional for dusting the pan
1 egg, lightly beaten
1/4 C dutch-processed cocoa powder
2.2 oz. mochiko (sweet rice, or glutinous flour)
1/2 teaspoon baking powder
3 oz. (or 6 tablespoons) lite coconut milk
1/2 teaspoon vanilla extract

The procedure:

Spray a 12-cup mini cupcake pan with vegetable oil or rub with butter, then dust lightly with granulated sugar. Preheat oven to 350F.

Combine melted butter and sugar, whisk until pale and completely incorporated. Add the lightly beaten egg and mix again until completely incorporated. In a separate bowl, whisk together the cocoa powder, mochiko, baking powder, making sure no lumps remain. Add this dry mixture to the butter/sugar/egg mixture and mix lightly with a spatula until there are no visible pockets of dry mix. Pour the coconut milk and vanilla over the top and fold into the batter until the batter isn’t lumpy. Divide evenly amongst the cupcake tins. Bake for 18 minutes, or until a toothpick inserted in the center comes out clean. Let the brownies rest 5 minutes in the tin before turning them out onto a rack to cool completely before eating.

Will keep at room temperature for 2-3 days and can be refrigerated. However, with most foods made with mochiko, refrigeration renders them much denser and slightly more chewy. If this isn’t to your liking, you can microwave them gently and they should soften back up.

Note: This recipe is welcome to add-is like chocolate chips, chopped nuts, and dried fruit. I wanted to experience pure mochi-ness so I opted out.

The obligatory innards shot. Mmm.

Enjoy!

from → Brownies, Dessert, Recipe
tagged → cocoa powder, mochiko
24 Comments

Mostly Photos: Dae Myoung Ok Korean Restaurant, Irvine, CA

By Pinjing on April 3, 2010 · 6 Comments

One of the many Korean restaurants (I think I counted 4 last time I checked?) on Culver Dr. in Irvine. We’re faithfuls of Kaya, but this night we were faced with a 15 person-deep waiting queue and we were already starved. So off we went down to the plaza next door to try our luck at Dae Myoung Ok.

What I like about Dae Myoung Ok is the banchan (complimentary, refillable side dishes that always accompany a Korean meal); plentiful, well-seasoned (read: not so incredibly spicy or salty that you couldn’t finish more than one plate) and they give you generous portions. We ordered two noodle dishes (the white noodles is a hot seafood broth, the brown noodles is a cold, spicy broth). Again, portions are huge. We liked the cold noodles the best, while the seafood soup noodles lost their charm once the noodles started to get soggy and melted into the soup. We also got a soondobu (hot tofu soup). Standard fare; not great but not bad.

I’d say that Kaya is still my favorite, but Dae Myoung Ok has its charms. It’s definitely got it’s banchan going for it and it has some home-style dishes that the other Korean tofu and bbq places in Irvine don’t have (sujebi and mandoo anyone?). Another plus is that the service is super friendly; the woman who owns the place constantly makes rounds of the tables, asking customers how they are and how their food is; it’s akin to eating at your favorite Korean auntie’s house.

Dae Myoung Ok Korean Restaurant
14250 Culver Dr., Suite B
Irvine, CA 92604
(949) 651-1177
Note: It may be a bit tough finding this restaurant; it’s a tiny place tucked in a fairly large plaza. Also, its signage doesn’t read “Dae Myoung Ok”; just look for a place called “Korean Restaurant” with mostly white interiors.

from → Korean, Photo Post, Reviews

6 Comments

San Diego Eats: Yakitori Yakyudori and Sipz Vegetarian Cafe

By Pinjing on March 30, 2010 · 12 Comments

From my backlog of restaurant visits that I have yet to post: Here are some eats from a recent visit to see my sister down in San Diego.

My parents and sister are all ramen lovers; so my sister decided to take us to Yakitori Yakyudori, a recently opened yakitori (skewers) and ramen place on Convoy in Kearny Mesa, a virtual mecca of Asian restaurants.

Note: When we visited, the restaurant had only ramen; they had yet to start doing yakitori. Another reason for going back, I suppose.

Starters: Takoyaki, (dumplings filled with chopped pieces of octopus, topped with mayo, a thick, sweet and sour sauce and bonito flakes, in the foreground) and gyoza (pan-fried pork dumplings, in the background). Both served piping hot and still sizzling (the waitress even warned us that the innards of the takoyaki were extremely hot and we would risk burning ourselves if eating right away). Both are two of my favorite “snack foods” from Japan, and these were delicious.

My order: I wasn’t in the mood for ramen, so I decided to go for a rice-based dish. I originally ordered the shiso-topped rice, but was informed that they were already sold out (sadness). Instead, I opted for the tofu-topped rice.

It sounds quite boring and pedestrian (chopped, mashed tofu on rice?), but its simple, light, subtle flavors were just right. The tofu was lightly seasoned with soy sauce and sesame oil (I think?) and when eaten on top of the freshly cooked, chewy Japanese rice, this really hit the spot.

Miso ramen. Sister’s order. A hearty, full-bodied broth. Heady on the miso flavor. I think this is for those who like stronger flavors, or for those who don’t mind being thirsty after their meal. Quite delicious, but I don’t know if I’d be able to eat a lot in one sitting as I prefer lighter brothed soups.

Shio ramen. Mom’s order. Clearer broth, not as hearty or salty as the miso ramen, but full of flavor nonetheless. I preferred this one as the miso broth was a bit too strong for my taste.

For some reason I didn’t have a picture of my dad’s order of Chashu ramen, but he assured me that it was delicious.

Chashu (thin slices of fatty pork) comes in all the ramen varieties, and so often ramen places either skimp on the chashu or serve thick, tough, dry slices. At Yakitori Yakyudori, the chashu is quite soft and almost melts in your mouth. A success in my book.

Yakitori Yakyudori
4898 Convoy St., Suite 101
San Diego, CA 92111
(858) 268-2888
Mon-Sun 11:30 a.m. – 3 a.m.

My sister and I decided to hit up a local vegetarian place (Sipz) for dinner:

My “caterpillar” roll: Brown rice, shitake mushrooms, avocado, yam, and some veggies, topped with avocado, teriyaki and sriracha. Isn’t it cute?

It was pretty delicious too. I kind of wish the rice had been seasoned more like sushi rice (vinegar, mirin and sugar, in the Japanese style); it’s the only thing that would have made this roll better than it already was. But it was good nonetheless. And incredibly filling.

My sister ordered their “chicken” chow mein: Eggless noodles stir-fried in a savory brown sauce with vegetables and their faux vegetarian chicken. I normally shy away from vegetarian faux meats (I don’t really agree with the idea and most meat alternatives that try to imitate meat fail miserable in both taste and texture). But this “chicken” was eerily chicken-like; if I didn’t know it was vegetarian I would have thought it was really chicken. It had me wondering what kind of process and ingredients they used (gluten? Too chewy. Soy? Beany tasting and would give you the wrong texture). Amazing. I imagine if you were someone who recently turned vegetarian but were missing meat, Sipz would be your to-go place.

This place was hopping on a Friday night and now I understand why. Their menu is extensive, offering Japanese, Chinese, Vietnamese, Thai and even Italian-inspired dishes. Apparently their vegan desserts are legendary for being super delicious (I glanced around at my fellow diners; most of them ordered some kind of dessert), but after our meal, we were simply too stuffed to eat sweets (what can we say, we’re lightweights!). In any case, it’s a definite reason to go back and try some of Sipz’s other offerings.

Sipz Vegetarian Cafe
5501 Clairemont Mesa Blvd.
San Diego, CA 92117
(858) 279-3747
Mon-Sun 10:30 a.m. – 9 p.m.

from → Chinese, Cuisines, Japanese, Reviews

12 Comments

OC Restaurant Week: Cedar Creek Inn, Laguna Niguel

By Pinjing on March 10, 2010 · 2 Comments

Here’s a recap of our lovely meal at Cedar Creek Inn, as promised!

OC Restaurant Week offers diners prix fixe lunches and dinners (lunch can go as low as $10, dinner as low as $20) and it’s a fantastic way to try new restaurants that you normally wouldn’t visit. It took place last week and my family decided to try Cedar Creek Inn, a local restaurant that is literally five minutes from our house (yet we’ve never been there in the 3+ years that it’s been open).

After viewing the menu, all of us opted for the Baby Iceberg Wedge (Blue cheese, vine-ripen tomatoes, chopped egg and Applewood smoked bacon) over the Lobster Cappuccino (creamy lobster bisque with brandy-cream).

This was an excellent rendition of the classic wedge salad: generous portions of iceberg lettuce, lightly dressed with just the right amount of egg, tomatoes and bacon. While the Lobster Cappuccino sounded intriguing, we wanted something light before we dug into our main courses.

My dad and godsister both chose the “Surf & Turf” ($30): Petite Filet Mignon and Maine Lobster Tail (6oz):
Char-grilled bacon-wrapped filet mignon and a roasted cold-water lobster tail with grilled lemon, melted butter and three-cheese potato gratin and summer succotash.

This was a huge plate! I tried a bit of the lobster and I have to say, it was possibly the best lobster tail that I’ve eaten to date; tender, buttery, without the rubbery-ness that plagues too many lobster tails at restaurants nowadays. The three-cheese potato gratin was sumptuous; very-thin slices of potato layered with a mixture of cheeses and broiled until it got a nice, crispy crust. This was delicious, but could have been an entire meal in itself, it was so rich. I didn’t try the filet mignon, but my dad assured me that it was delicious.

My mom ordered the Roasted Rack of Lamb ($30): Herb-roasted rack of New Zealand lamb with a tarragon-Pinot Noir reduction and garlic mashed potatoes, served with summer succotash.

I also tried a bit of the lamb; again, this was really well-done, the lamb was fresh, gamey but not unpleasantly so and very tender.

Being that I’m not a huge meat eater, I opted for the Angel Hair Pasta Pomodoro ($20): Angel hair pasta with extra virgin olive oil, fresh basil, tomatoes, garlic, goat cheese and toasted pine nuts.

I wasn’t sure whether getting a vegetarian pasta as my main would be a good idea; my parents expressed concern that my dish would be “one-note” or “boring”, but this pasta was delicious; the angel hair was cooked perfectly; al-dente so that there was a nice bite. The tomatoes were ripe, seasoned just enough so that their natural acidity and sweetness balanced each other nicely. Bbasil and pine nuts added a nice nutty and floral aroma and great textural contrast; and what I loved was that the chef was thoughtful enough to place the goat cheese in a single sphere in the center of the pasta so that I could eat it as I wished, scooping up bits of the soft, tart cheese and swirling it into strands of pasta for every bite.

As if all this food wasn’t enough, we still had our final course to go. Three of us opted for the Chocolate Ganache Tart (Rich chocolate ganache on a pecan crust layered over caramel creme). Beautiful dessert and insanely rich. I love chocolate, but after one bite I was done and ended up packing the rest for some other time.

My mom got their signature dessert: the Coconut Supreme Cake: Cedar Creek’s famous coconut cake, served warm with vanilla bean ice cream.

Ohemgee this was delicious. Warm, fluffy layers of vanilla cake with toasted coconut buttercream frosting, paired with a scoop of quality vanilla bean ice cream = party in my mouth. I’d come back and just order this for my appetizer, entree and dessert. Too bad we only got one for the table! If I had to recommend only one thing from this night’s dinner, this would be it.

All in all, I was very pleasantly surprised by my experience here. Service was attentive and friendly and the quality of the cooking here is excellent; definitely worth a return visit.

from → American, Cuisines, Photo Post, Reviews

2 Comments

Roasted Black Sesame Tahini

By Pinjing on March 7, 2010 · 5 Comments

Ever since receiving a food processor for Christmas, I’ve been whipping up all sorts of new nut butters for my family to try. Since my parents are in love with anything black sesame, I decided to make some roasted black sesame tahini.

This stuff is delicious. It’s slightly bitter, savory and with the addition of a mere tablespoon of sugar, this tahini leaves a sweet aftertaste. So far we’ve just been spreading it on toast in the morning or dipping baby carrots in it, but I could see it being used in a dish like sesame noodles or for a creamy salad dressing.

The recipe couldn’t be easier, just a simple combination of roasted black sesame seeds and walnuts for a creamy consistency (a nut butter made with just sesame seeds won’t contain enough oil/fat to blend to a creamy consistency) with some salt and sugar. The only tricky part is roasting the sesame seeds; since they’re already black colored, you need to watch them carefully so that they don’t burn.

Roasted Black Sesame Tahini
Yields about 3/4 cups of tahini.

What you’ll need:

60g black sesame seeds
140g raw walnuts
1/2 teaspoon sea salt, or more or less to taste
1 Tablespoon granulated sugar

The procedure:
Preheat the oven to 250 degrees F. Place the raw walnuts in a shallow pan and roast for 30 minutes, stirring once in a while so the nuts roast evenly. Keep an eye on them so they don’t burn and turn bitter. Once it starts to get fragrant, it’s almost ready. Remove the pan from the oven and let the walnuts cool.

Meanwhile, in a large pan, pan roast the black sesame seeds over medium-low heat, stirring continuously. Roast for about 10 minutes, or until the seeds start to smell fragrant. Turn off the heat immediately and remove the pan to a cool place. Grind the seeds in a spice grinder, coffee grinder or if you have a Vita-Mix/Blendtec, until you have a wonderfully fragrant powder. Make sure to scrape down the sides periodically so that you have a uniform grind.

By the way, grinding the seeds to a powder before making the butter ensures that you have a creamy end product; trying to grind the whole seeds with the walnuts will only result in a grainy, hulled butter. If this is what you prefer, by all means go for it

Once the black sesame powder and walnuts are cooled, place them in the bowl of your food processor along with the sea salt and sugar. Grind until creamy; this should only take about 2 – 3 minutes; it will first ball up, then loosen as the walnuts release their oils. Keep going until your tahini is whipped and smooth.

Scrape into a sterilized glass jar; allow to cool (it will be a bit warm from the processing) before putting on the cap and storing in the refrigerator. I’ll wager it’ll keep for at least two weeks, but keep an eye on it as walnut oils tend to go rancid quite easily.

Enjoy!

from → Blendtec, Equipment, Food Processor, Recipe, Spreads, Condiments and Dips, Vegan
tagged → black sesame, nuts, seeds, walnuts
5 Comments

Whole Wheat Dill Beer Bread

By Pinjing on February 28, 2010 · 4 Comments

Here’s the recipe for the beer bread pictured in the previous post; this is a super easy, quick-to-put-together quick bread. I love how it only takes one bowl and a few ingredients that you probably have in your pantry. After a bake in the oven, you have yourself a crusty, savory and moist bread that you could dunk in a bowl of hot soup or eaten at breakfast with your choice of spread (maybe a sundried-tomato,fig, and caper balsamic jam, perhaps?).

As with most of my baked goods, I opted to use white whole wheat flour. Since this is a quick, not yeasted, bread, I substituted half the portion of white whole wheat with whole wheat pastry flour to avoid a heavy texture. This worked out quite well; the bread was hearty, but not gummy or dense. As for the taste, the whole wheat added a welcome nutty flavor that complimented the yeasty aroma of the beer. As for the beer that I used, I just used a can of Kirin Ichiban, as that was what I had on hand.

Whole Wheat Dill Beer Bread
Recipe adapted from Farmgirl Fare’s Beyond Easy Beer Bread.
Yields one 9″ x 5″ loaf.

What you’ll need:

180g (1 1/2 cups) whole-wheat pastry flour
180g (1 1/2 cups) all-purpose or white whole wheat flour
1 Tablespoon granulated sugar
1 teaspoon salt
1 Tablespoon baking powder
2 Tablespoons dried dill
1 cup grated cheese of your choice (I used Trader Joe’s soy cheese)
12 ounces beer
1 egg beaten with 2 teaspoons water, optional, for glaze

The procedure:

Preheat the oven to 375F. Prepare your loaf pan either by oiling/buttering it or lining with parchment paper. Set aside.

In a large bowl, mix all ingredients except for the beer until well combined. Pour in the beer and mix, trying not to overmix (similar to when you are making muffins, you don’t want to develop too much gluten which could result in tough bread). Mix until just combined. The batter will be thick.

Pour into the prepared loaf pan and if using the glaze, brush the top of the bread with the glaze and place in the oven. Bake for approximately 45 minutes, or until a toothpick inserted into the center of the bread comes out clean. The crust will be golden brown. If you feel like the crust is browning too quickly, you can place a piece of tin foil over the top as a tent.

Remove from the oven and let cool for 10 minutes before turning out on a rack to cool completely. Slice and enjoy!

This recipe is super versatile as well; you could add any number of herbs (I used dill in my case), cheeses, nuts or dried fruits. Get creative!

Enjoy!

from → American, Bread, Cuisines, Quick Breads, Recipe
tagged → dill, soy cheese, whole grains, whole wheat flour
4 Comments

Sundried-Tomato, Fig and Caper Balsamic Jam; or, Cleanup Jam

By Pinjing on February 24, 2010 · 1 Comment

What do you do when you have a bag of sundried-tomatoes, a jar of capers and a bag of dried figs that you don’t know what to do with?

Make jam! What resulted was a melange of Mediterranean-inspired flavors, savory, sweet and tart all at the same time. I’ve been spreading it on top of a slice of homemade cheddar cheese beer bread in the mornings, but I imagine it’d be great on crackers, a grilled slice of crusty artisan bread, or thinned out as a pizza topping.

Sundried-Tomato, Fig and Caper Balsamic Jam
Inspired by Mel at bitchincamero, adapted from Thomas Keller’s Fig Jam from Ad Hoc at Home
Makes approximately 1 cup

What you’ll need:

6 dried figs (I used Trader Joe’s organic Calimyrna figs)
1/2 C sundried-tomatoes (not packed in oil)
1/4 C capers
25g brown sugar
1/4 t salt
3 Tablespoons balsamic vinegar
1 teaspoon honey
water to cover

The procedure:
In a bowl, combine the dried figs and sundried-tomatoes and cover with boiling water; allow to soak for at least one hour prior to starting the jam.

Drain the figs/sundried-tomatoes and put into a small saucepan. Add the rest of the ingredients and enough fresh water to cover the mixture by one inch. Bring to a boil, then lower to a simmer and cover.

Simmer for 30-45 minutes, or until the figs and sundried tomatoes are soft and pulpy and the liquid is reduced. Place the contents into a blender or food processor, and taking care, puree until desired consistency.

If the mixture is still a little too liquidy after pureeing, place the contents back into the saucepan and reduce over low heat, stirring the entire time until your desired consistency is reached. I reduced until it was tacky and slightly sticky.

Spoon the mixture into sterilized glass container, press a piece of plastic wrap over the surface and allow to cool. When cool, place in the refrigerator.

Should keep in the refrigerator for at least a week.

Enjoy!

from → Cuisines, Mediterranean, Recipe, Spreads, Condiments and Dips, Vegan
tagged → balsamic vinegar, capers, figs, sundried tomatoes
1 Comment

Caraway Bread, Cubed.

By Pinjing on February 7, 2010 · 11 Comments

I finally baked a perfectly cubed-shaped loaf! I had purchased a square pullman tin while I was in Taiwan last summer and only got around to using it recently. My previous attempts all yielded loaves that were too short and never filled the top. Seems like half a pound of dough seems like the right amount to fill this 4.5″ x 4.5″ x 4.5″ tin.

This caraway bread is based off of Smitten Kitchen’s recent New York Deli Rye post. I increased the hydration of the dough slightly so that I could get a more airy crumb. Baking it in the tin allowed for a soft crust (which my parents prefer) and a light color. You can get six good slices out of this small tin, perfect for our sometimes-bread eating small family. Feel free to quadruple the recipe for a regular sized loaf of bread.

Caraway Bread
Makes one 1/2 lb. loaf, approximately a 4.5″ cube
Based of of Smitten Kitchen’s New York Deli Rye Bread

What you’ll need:
For the sponge:

30g bread flour
24g whole wheat flour
1/8 teaspoon instant yeast
4g sugar
3g honey
104g warm water

For the flour mixture:

88g bread flour
1/8 teaspoon instant yeast
0.5 Tablespoons caraway seeds, whole or ground as to your preference
1/4 teaspoon fine-grained sea salt

For kneading and finishing the dough:

1/2 teaspoon oil

The procedure:
Mix together the ingredients for the sponge in a large bowl, whipping it if you can to aerate the mixture. Set it aside while you prepare the flour mixture.

Mix together the ingredients for the flour mixture, whisking it together to make sure the ingredients are incorporated fully and spoon over the sponge. Cover the bowl with plastic wrap and let it rest for one to four hours; or, until you see the sponge bubbling up through the flour mixture. Since it’s wintertime where I live, I waited about four hours before proceeding with the rest of the recipe.

After you can observe the sponge bubbling up through the flour mixture, add the oil and mix the dough together, either with a stand mixer or by hand. I did this by hand as the amount of dough was so small. Mix until the dough is smooth and homogenous looking; as the hydration of the dough is higher than your standard sandwich loaf, it will feel tacky and sticky. This is fine. Continue kneading the dough until you achieve good gluten structure and the dough passes the windowpane test. This took me about ten minutes by hand.

Place the dough in a lightly-oiled bowl and let it rise until doubled, about 1 1/2 to 2 hours. After this first rise, take the dough out and degas it, you can do a couple of stretch-and-folds to give it better structure, then place it back into the bowl and let it rise again for 45 minutes.

After 45 minutes have elapsed, take the dough and degas it gently and shape it (you can do a small boule or shape it sandwich style if planning to bake in a loaf pan). Place the dough in your chosen baking receptacle and let it rise a third time until doubled, about 1 1/2 to 2 hours. Half an hour before you are ready to bake, preheat the oven to 400 F.

When ready to bake, place the loaf into the oven, steam (if not baking in a pullman tin) and lower the temperature to 375 F and bake for 25 minutes. Check to see if the bread is done by inserting a thermometer into the center of the loaf and making sure it reads at least 190 F. Invert the bread onto a cooling rack and let it cool for at least 4 hours before slicing to enjoy.

Next time, I’m going to bake the bread artisan-style on my pizza stone to get that crispy, dark crust I enjoy so much, but this bread is delicious in its own right. It’s pillowy and stays soft and pliable for several days, stored in an airtight container on the countertop. I’ve been eating it lately with homemade tomato jam (based on Mark Bittman’s recipe), but I imagine it’d be great in a grilled cheese sandwich.

Sending this recipe over to Susan at Wild Yeast for this week’s YeastSpotting (my first and hopefully not my last!).

from → Bread, Recipe, Yeasted Breads
tagged → caraway seeds
11 Comments

Help Haiti

By Pinjing on January 26, 2010 · Leave a comment

Hello 2010! Life has been a bit busy around here, but I just want to encourage everyone to help out (if you haven’t already).

(Hope)

Like many others, I found it hard to pick one of the many charities and organizations that are out there; I found this site useful in determining my charity of choice. I hope it helps you too.

from → Just Words

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