I admit defeat. Following the summer high off of our trip to Japan, I was committed to post a week, then post a 2 weeks, then… after 2 months of non-stop / non-glamorous travel and a week-long cold, I let my writing commitment slip. Aside from not blogging consistently, I know it’s REALLY bad when the stack of disposable utensils from ordering delivery (that I can’t bear to throw out) starts piling up and jams up our kitchen drawer. NOICE.
Fall travel season is upon us! With family spread all along the coast, Preston & I try our best to see everyone as a couple, but time and budget constraints can definitely put an occasional damper on that. Speaking of which, Preston had initially planned on making a solo trip to the Pesek household in Texas 2 weekends ago, but after receiving a few photos of our then 3 month old nephew, severe FOMO set-in and I had no choice but to join him. “Mission: Fat Baby Fingers” works every time.
Having now lived in the States as long as I have lived in Hong Kong, the struggle to define ‘home’, to keep my roots alive with traditions, foods & language is constant – there is just something so soothing about the concept of “going home”. I therefore relish every trip we take to the Pesek household in Texas where the following (non-exhaustive) list of activities is encouraged: Continue reading
That’s it folks, there is no doubt that fall is in the air. We finally had our first sub-60ºF day yesterday and first harvest apples made their appearance in the market, son of a peach! The truth is, September / October in New York is actually the best time of year, the air is crisp, everyone’s refreshed from the summer break, and it’s also my husband Preston’s birthday!!!!!
I for one am not ready to embrace fall harvest just yet even though Preston’s favorite treats are pumpkin punkin and pumpkin… while summer needs to wait for its churn again (how many ice cream and peach puns can I work in a post?!!), I think it needs a last hurrah. Sunshine and warmth may not be captured in a bottle but peaches are miraculously still in the market, and it can definitely be made into ice cream.
Good news everyone, it’s still August. Even better news, black mission figs will be in season until late fall, yahoo! Let’s extend our summer and transform this fruit into some fig-ing delicious ice cream. FIG-ING AMAZING (I had to use that pun, obviously).
We love our fro-yo but… dammit, ice cream is just SO GOOD. This no egg-tempering recipe from Saveur is a quicker and easier alternative to the traditional French ice-cream. While still delicious, this time-saver recipe is less creamy, a tad icy, but probably better for your cholesterol levels.
Ready or not, the weather’s gettin’ nippy. But it also means the arrival of pumpkin and apple season – and it’s the best!!! What better way to welcome the fall than some Pumpkin Ginger Bread?
This Buzzfeed post led me to this delicious Good Thymes & Good Food recipe. To make it super irresistible and easy for gifting, I used these Paper Mini Loaf Molds from Sur la Table and added some personal touches to it. I find myself coming back to this recipe again and again because it’s been such a hit. Continue reading