The moment Greg and I began to lightly converse about future children during our courting years, my doubts of parenthood dissolved into a blessed assurance. As I fast forward to today I have tears of joy (not kidding) when I reflect on the blessings I've found in our little clan of four. It's the trivial things in life that get me every time. Be that as it may, I find continual wonder and admiration in my heart towards the example Greg has set for Selah and Tabitha.Read More
This cake is unfortunately not my idea, nor is it one uniform recipe because I have tried and tested it in different ways over the past few months. Parts of this recipe are gleaned from some amazing bits I have found online and the remaining are from my own experience of trial and error. It is originally known as the Kievsky Cake and is eaten all over Eastern Europe.Read More
So here I am sharing this recipe for the most sublime, fluffy brioche which is a closer rendition to the brioche buns you see at the Asian bakery. It is extremely rich in flavor due to the addition of butter and, unlike most bread recipes we're used to, I've decided to use the Tangzhong method. This method, my friends, is one of the single most indispensable approaches you can learn in the world of baking. It truly is life changing. The flour paste is made by simply cooking flour and water together prior to adding it into the dough. It instantly creates an impressively elastic and chewy texture which then translates into the most fluffy, moist, and tall piece of bread.Read More
Our family wanted banana bread and so banana bread is what they got. Simple enough for someone new around the kitchen, but such a delicious and trust worthy recipe. I've made this a few times over the weekend (with my little assistant!) and it definitely is the most moist variation I've had up to date...The sour cream chocolate glaze is completely optional. The bread is moist even without it, but I can't emphasize enough that you should pair both together because it takes an already-delightful banana bread to a multidimensional level of flavors, but most importantly, a weaving of fun textures.Read More
In the name of exercising self control when it comes to eating out, I realize that it is much more economical to make my own tuna kimbap (참치 김밥) instead of making my routine drop-ins at one of my favorite Korean restaurants in Torrance. This version is my own and while I encourage you to be adventurous with your own fillings, it's essential to keep it true to the customary ratios of fibrous vegetables, a healthy dose of sodium, pickled radish (it's a must!), and of course, tuna. I hope you give this a try and if tuna isn't your protein of choice, use my recipe for beef kimbap but of course, you can make it vegetarian altogether.Read More
Dear friends, I can confidently say I've hit the jackpot with this dish. Though fancy it may sound, it is truly an easy and straightforward recipe that can feed as little as two people or as many as ten.
A luscious dish hinted with spicy peppery notes of gochujang that is oddly reminiscent of chicken tikka masala, but with Korean undertones on chewy al dente spaghetti that drips with a creamy sauce in every bite.Read More