I’m always experimenting with veggie-based main dishes, and I’m constantly trying to trick my husband into believing that dinner with no meat is still a good meal. Sometimes I’m successful in my meatless trickery, other times I’m not. Continue reading no meat for dinner?
All posts by leeheubleinhsu
detroit inspiration
May has been a busy month of being away from home. Although it’s been almost two weeks since my last post, I’ve found myself inspired by the foods, friends and settings with which I’ve been surrounded. It’s finding the time to capture and organize all of my thoughts that’s been the challenge. Continue reading detroit inspiration
copy cat from OC
It’s no secret that I didn’t exactly take well to living in Orange County. Aside from a friendship with three very wonderful ladies, with whom I’m still close, I really don’t miss living behind the “orange curtain” much. However, now that I live in the San Francisco Bay Area, I have better perspective on OC. The Vietnamese food in OC is superior, the weather is better and the beaches are warmer. OC is also home to my favorite vegan eatery. I keep hoping a Native Foods will pop up in the Bay Area, but it hasn’t. There’s more competition in the veggie/vegan space in the Bay Area, so it’s probably not viable for a new player to move in. Every time I visit OC, a trip to Native Foods for the peanut butter parfait is a must. Continue reading copy cat from OC
learning chinese cooking from the best: green onion shao bing
I share many interests with my mother-in-law. We both love her son, we both love to travel, and we both love cooking, eating and talking about food. She is a woman who has instilled in her two sons an appreciation for food and cooking. They are both skilled in the kitchen, and they both love their mama’s Chinese cooking. I remember a story my husband told me back when we were dating. When his extended family gets together, their daily routine consists of eating breakfast, then immediately discussing and planning their next meal. Needless to say, I adore my husband’s family. Continue reading learning chinese cooking from the best: green onion shao bing
vegan (kind of) copy cat
It’s been almost a month since my experience in the desert for the Coachella Music Festival. I’m still thinking about amazing performances by Beck, Nas, Girl Talk and numerous others. I’m also still thinking about the Buffalo-style cauliflower from the Mohawk Bend booth at Coachella. Because I don’t live in LA, and Coachella only happens once a year, I’m unable to drop in when I get a craving. Which means my copy cat mentality has set in. I do this a lot, you see. I will fall in love with a dish at a restaurant and become fixated on recreating it at home.
say no to toxic yellow
Happy Cinco de Mayo! Let’s face it, most of us use today as an excuse to have a drink and a taco or two. And no, it’s not Mexico’s independence day. In actuality, May 5 marks a victory for the Mexican Army. But because this is a food-focused, not a history blog, I’m going to stick with what I know. And what I know is any excuse to make a proper margarita is a great day in my book. Continue reading say no to toxic yellow
kitchen magic
I have great childhood memories of going to friends’ houses for slumber parties. Those nights away from my own ‘natural earth mama’ house usually entailed eating junk food at night and sugary cereal the next morning. Ice cream with Smucker’s Magic Shell topping for dessert and Apple Jacks for breakfast, thank you very much. That combo would never have made it through the threshold of my parents’ house. Continue reading kitchen magic
the BOMB experiment
On a recent weekend afternoon, my husband and I logged in a few hours at a restaurant with an expansive patio. While sitting on that sunny patio, beers in hand, facing the water, we started scheming ways in which to market my husband’s amazing bacon. He’s been making ‘backyard bacon’ for a few months now. There have been winning batches in terms of taste, and one losing batch that was way too salty. He’s perfected the combo of curing ingredients, and time on the smoker, and the last round he made was out of this world. Full disclosure on being completely biased, but damn that bacon really is tasty. Continue reading the BOMB experiment
drinking the season
There are many things I love about this time of year. My favorites are artichokes, rhubarb, asparagus and nettles, although I think rhubarb is at the top of my list. I remember a patch of rhubarb that grew under a cherry tree in the yard of my childhood home. I also remember my mom and dad warning me to stay away from the poisonous leaves and my mom making strawberry rhubarb jam. It’s definitely a flavor of nostalgia for me, and there’s also something about the unique taste of rhubarb that I’m drawn to. In April, when I typically start seeing rhubarb in stores, I get excited. I like to ease into rhubarb season by making my favorite cocktail, the rhubarb daiquiri. The flavor of the rhubarb really comes through and melds well with the rum. For me, this drink represents spring. Continue reading drinking the season
coachella – party in the desert or haven for food lovers?
I just returned from a weeklong trip to Southern California that included the Coachella music festival, Joshua Tree National Park, the Salton Sea and Orange County. Whew, I’m beat!
I’ve wanted to experience Coachella for a long while. The three-day party in the desert intrigued me because of the top-notch bands, camping aspect and desert heat. The festival always sells out in two hours, and you have to be persistent to get your hands on tickets. Lucky for me, my husband loves a challenge and set aside a few hours on the morning tickets went on sale back in February. Alas, I finally made it to Coachella. Continue reading coachella – party in the desert or haven for food lovers?
planks and sticks 