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Umami from the Sea: Sea Palm-Kale Salad and Uni Handrolls #SundayFunday

Today the Sunday Funday group is celebrating umami. Thanks to Stacy of  Food Lust People Love , Sue of  Palatable Pastime , Rebekah of  Making Miracles , and Wendy of  A Day in the Life on the Farm  for coordinating this low-stress group. Today Sue is hosting and she's given us the prompt of making recipes with umami. Then she shared this link to help guide our umami explorations: Getting to Know Umami Powerhouses . Here's the #SundayFunday umami line-up... Chorizo Chickpea Tomato Pasta  by Food Lust People Love Cucumber Kimchi Salad by Palatable Pastime  Easy Vegan Pad Thai by Cook with Renu Fried Chicken Wings - Korean Style  by Sneha's Recipe  Patatas Bravas  by Mayuri's Jikoni Steaks with Gouda Sauce  by Amy's Cooking Adventures Tomato and Blue Cheese Salad  by A Day in the Life on the Farm Umami Bomb Tomato Sauce  by Making Miracles Umami from the Sea: Sea Palm-Kale Salad and Uni Handrolls  by Culinary Adventures with Camilla Umami I was already pretty
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Hawaiian Butter Mochi

Two weekends ago I finally was able to have a dinner with my best girlfriends. In. Person. We haven't spent any significant amount of time together since the Before Times, as in before the COVID pandemic began and we  sheltered-in-place. And in between mouthfuls of amazing food, conversations about our kids, and every other topic you can image, recipes bubbled to the surface. Jenn mentioned a recipe for Hawaiian butter mochi and promised to send it to us. Thankfully I always have a box or three of mochiko rice flour and cans of coconut milk in my kitchen. I even had a can of evaporated milk, so...this happened! It's slightly adapted from her version and reminds me of my grandmother's bibingka. Ingredients makes two 8" square pans   1/2 cup (1 stick) butter 3/4 cup organic granulated sugar 4 eggs 1 teaspoon pure vanilla paste (or extract if you don't have paste) 1 box mochicko glutinous rice flour 2 teaspoons baking powder 1 can evaporated milk 1 can coconut milk 

Salmorejo Cordobés #SoupSwappers

  Welcome to the May #SoupSwappers event. Wendy of  A Day in the Life on the Farm  started this group and I'm always grateful to have a few more recipes to try. This month, she is hosting and prompted that "May is National Egg Month. While I can't think of any American Soups containing eggs, many other cultures use eggs in their soups all the time. Share one of your favorites with us this month." Here's the line-up... Chicken Noodle Egg Drop Soup  from Making Miracles  Hot and Sour Egg Drop Soup  from Karen's Kitchen Stories  Kerala Style Egg Stew With Idiyappam  from Sneha's Recipe  Polish Whole Beet Soup (Botwinka)  from zestysouthindiankitchen  Salmorejo Cordobés from Culinary Adventures with Camilla   Stracciatella  from A Day in the Life on the Farm  Egg-y Soups When I started thinking about soups made with eggs, I realized that Wendy was right; I couldn't think of a single American soup made with eggs. So I considered variations on Spanish Sopa

Our Mis-Adventures of Mixed Drinks + The Last Word Cocktail #LitHappens #FoodieReads

While I used to be an equal opportunity imbiber - wine, beer, spirits, whatever - I have landed solidly in the wine camp over the past several years. We rarely drink beer anymore and I almost never make cocktails. But, as we neared a second pandemic birthday celebration for Jake's birthday and my birthday, I wanted to shake things up. So, I purchased a cocktail kit (it was really just the simple syrup set) and a virtual cocktail making class. That's how we kicked off his birthday weekend. He sat and listened to the facilitator while I played bartender. So, mis-adventure number one: Let's just say that three cocktails in the course of an hour-long class is way too many. About two too many as far as I am concerned. But we had fun and we didn't have to call for a ride because we were in our own house! Mis-adventure number two: I whipped up an Aviation cocktail and plunked a vinca blossom from our garden into the glass for the photograph. Turns out, it's poisonous...at

Learning About Chablis, A Compelling Label, and Gougères #PureChablis #Winophiles #Sponsored

  This is a sponsored post written by me on behalf of  Chablis Wines   in conjunction with the  May 2021 Chablis  #Winophiles  event.  Complimentary wine was provided for this post  though no other compensation was received.  This page may contain affiliate links. Jill of L'Occasion is hosting the French Winophiles this month and we are turning our eyes towards the wines of Chablis. And Chablis Wines* graciously sponsored the event, sending sample to several members of our group. I will be sharing pairing for all of these soon. But I received my package at the final hour and only had time to explore one bottle so far. If you are reading this early enough, join in the live Twitter chat on Saturday, May 15th at 8am Pacific. Just follow the hashtags #Winophiles and #PureChablis. And be sure to add those to anything you tweet so we can see it. Here's what the #Winophiles crew is sharing about all things Chablis... Pinny at Chinese Food and Wine Pairing gives us All Things #PureCh

White Clam Pizza #FoodieReads

  While I have to keep my wanderlust in check for just a little bit longer, as the world opens back up cautiously after fifteen months of being sheltered in place, I have satisfied  my craving for adventure by reading a few roadtrip memoirs recently, the latest of which was  Drive-Thru USA: A Tale of Two Road Trips  by Rich Bradwell.* On the Page I was completely unfamiliar with Bradwell's writing, but I will definitely seek out his subsequent books. In fact, I've already added two to my list. But I have always been intrigued by other countries'  views of my own. I remember cringing as a friend from Denmark gave me daily updates on their take on our 45th president who shall remain unnamed here.  So, it was fascinating to read Bradwell's well-written and well-researched book that details two road trips he took across America, first, with a university friend and then, a decade later, with his wife. During both trips, they travel from state to state in search of the most i