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Hibiscus Sparkler #Sponsored

This is a sponsored post written by me on behalf of Selefina spices. Complimentary product was provided for this post and this page may contain affiliate links. However, all opinions expressed here are my own. When a contact from  Selefina * asked me if I would like to sample their new line, I looked through the website and let her know which of their products intrigued me. One that I ordered was their dried Hibiscus Petals . We don't drink a lot of soda in our household. But when we do, I usually make the syrup and add sparkling water. That's it! In this case, I decided to make a hibiscus simple syrup and drop a candied hibiscus in the bottom of the glass for a garnish And this syrup process is easily doubled or even tripled if you want to make more at one time. It keep in the fridge for awhile. I honestly am not sure how long as it never lasts long in my house. Hibiscus Simple Syrup 1 cup organic granulated sugar 1 cup water 1 Tablespoon dried hibiscus petals Place all of the
Recent posts

CSA-Inspired: Whole Roasted Rockfish with Tomatillo Sauce + Seabold Cellars' 2021 Siletto Aligoté #CookLocalEatLocal #WinePW

This month the Wine Pairing Weekend Bloggers are taking a CSA Challenge and pairing produce from a local, organic farm - either through a CSA subscription or a farmers' market stand - with a bottle of wine. I am hosting the group this month; you can read my invitation  here .  Also this month, actually, this week, I was a guest on the  Cook Local, Eat Local podcast  hosted by the Wine Pairing Weekend's founder David Crowley of  Cooking Chat . The episode went live today and you can listen to it here .  We talked about what was in his CSA share last week, some recipes I would make with the veggies, and a wine pairing for the dishes. I can't wait to see what the other #WinePW bloggers share for this event. If you are reading this early enough, feel free to jump in on our live Twitter chat on Saturday, August 13th at 8am Pacific. Follow the hashtag #WinePW and be sure to add it to anything you tweet so we can see it. Here's the group's line-up... A Summer Harvest and A

Fifteen Books of Poe and a Shave Ice Addiction #FoodieReads

Last month, my family and I spent a week on Oahu. I hadn't been to the Hawaiian islands in far too long and it had been even longer since I visited Oahu where my dad lived after leaving the Philippines and before his family moved to the Monterey Peninsula. But regardless of the time and distance, it feels like home.  To get myself in the Hawaiian frame of mind, I downloaded a ridiculous number of books set in Hawaii, including the fifteen A Murder on Maui books in the series by Robert W. Stephens. Yes, fifteen. I only read four while we were there. Then I read the other eleven after we got home. I'll be honest: it's not great literature. But they were entertaining and I breezed though the set that features Edgar Allen Rutherford, nickname Poe, as a private investigator who is married to a Maui detective Alana Hu. Poe also owns a bar with his childhood best friend, Foxx, who is also the father of a daughter with Alana's sister, Hani. Poe narrates as if in a conversation

Seared Summer Squash Topped with Fresh Corn Salad

  Inspired by the CSA box that David of Cooking Chat received last week - in conjunction with the podcast we recorded ahead of the Wine Pairing Weekend event on Saturday, August 13th - I made this dish to highlight his shares of summer squash, fresh corn, and cherry tomatoes. With summer produce, it's so fresh that I try not do too much to it. In this case, I seared thick slices of summer squash - zucchini in my case, from one of my CSA farms - and topped it with a fresh salad made with raw corn kernels, ripe cherry tomatoes, and sea beans which add a beautiful burst of salinity. It took an incredible amount of restraint to not just eat all the cherry tomatoes. I love popping them like candy. Truth be told: a fair amount went straight into my mouth while I made this recipe! Ingredients serves 4 Seared Squash 2 large zucchini or squash sliced into thick coins salt and pepper olive oil Also needed: griddle or skillet Corn Salad 1-1/2 cups fresh corn kernels  1 cup diced cherry toma

Stuffat Tal-Qarnita (Octopus Stew) #EattheWorld

  Welcome to the August 2022 event of  our #EattheWorld project, being spearheaded by Evelyne of  CulturEatz . Here's  her challenge .  This month, we are sharing recipes from the Malta, here's the #EattheWorld line-up... Sneha’s Recipe: Laham Fuq il-Fwar - Maltese Steamed Beef   Pandemonium Noshery: Soppa tal Armla (Widows Stew)   Culinary Adventures with Camilla: Stuffat Tal-Qarnita (Octopus Stew)  Palatable Pastime: Slow-Cooker Maltese Rabbit Stew (Stuffat Tal-Fenek)   A Day in the Life on the Farm: Fenkata   Amy’s Cooking Adventures: Brodu Tat-Tigiega (Maltese Chicken Soup)   Kitchen Frau: Baked Rice   Cultureatz: Maltese Pastizzi Pastry Malta from bbc.com I saw this month's theme when I was on vacation in Hawaii and commented to Evelyn that I was going to re-watch a show that featured a restaurant owner in Malta. I just needed to remember what it was! Turns out Maltese footballer Justin Haller started a restaurant and it was failing. He was featured on Restaurants on

'Mad as a Hatter' Madeleines #CooktheBooks

For the August-September selection of  Cook the Books , Debra from  Eliot's Eats  invited the group to read  Alice's Adventures in Wonderland  by Lewis Carroll. Read  her invitation  and join the fun, if you wish, because you still have more than a month before the deadline. I knew that I had read the book in college for one of my literature classes, but when I read Debra's invitation and she mentioned the Salvador Dalí illustrations for the book, I was excited about re-reading it.  I had seen some of those prints at a museum in San Francisco. And, though we have the largest Dalí collection on the West Coast at a museum here, I've only been once and I don't remember if they have any of those. But I do remember really liking them. My favorite is "The Mad Tea Party"... from amazon.com I excitedly dug into the book, but within two dozen pages, my enthusiasm had waned. Maybe my patience with nonsense is thinning as I get older. I found this a mind-boggling lev