During our laser-eye surgery recovery, we watched (well just listened, really) all of the Harry Potter movies from the beginning. It’s been ages since I’ve had a Harry Potter marathon. The last time was when I got my wisdom teeth out in high school. After finishing the films, and acquiring a kindle, I was inspired… Read More Potter Pumpkin Juice
With incredible access to free recipes on the internet with every variation and dietary restriction available, its hard to justify keeping shelves full of cookbooks. Websites like Pinterest and Foodgawker compile only the best, and cookbook empires like Martha Stewart and Betty Crocker offer tested and trusted recipes on the web. Not to mention reputable… Read More Cookbooks Worth Buying
Few salads are as widely loved as the basic Caesar salad. It’s no surprise that it’s also one of the most unhealthy salads around, particularly when forgoing homemade dressing for the creamy processed version. But with romaine lettuce high in nutrients, and a super simple recipe for dressing, this classic can be quite healthy, and… Read More Light Caesar Dressing
Canadian Thankgsiving has come and gone, and I failed to celebrate as it coinceded with Chuseok, commonly known in English as Korean Thanksgiving. Not that I was really celebrating Chuseok either. Rather, I was hiding away in my apartment recovering from LASEK surgery, which was made possible by the days off provided by the 11-day… Read More Mum’s Glazed Carrots
A little while back, I posted four variations on a simple homemade yogurt recipe, including maple vanilla cinnamon, dark chocolate and sea salt, cappuccino, and lemon herb. The yogurt addict in me was not satisfied with just four variations, so I’ve explored some new flavours to bring to you here. Gingerbread 1 cup plain yogurt… Read More Yogurt, More Ways
As a kid, beets were one of the few vegetables I did not like to eat. I remember my granny always serving it with other antipasto types of foods like olives, pickles, crackers, and cheese. And the beets typically stayed in the dish while the others were devoured by my brothers and me. Beets just… Read More Roasted Rosemary Beet and Kale Salad
This cake is essentially the amalgamation of the bits and pieces left over from fall baking and cooking. Pureed squash from my No-Bake Pumpkin Cheesecake, persimmon left from my Ginger Persimmon Panna Cotta, and streusel left over from my Blueberry Yogurt Pie. It’s perfectly moist, nicely spiced, and the streusel bakes into the perfect crispy… Read More Pumpkin Persimmon Coffee Cake
If you keep up with the recipes I post on the regular, you’ll notice the main ingredients tend to follow the seasons. Just as everyone else is losing the cool over pumpkin spice these days, I too am excited for particular seasonal foods. Not only does it just feel right to eat foods in season,… Read More Fig Upside Down Cake
Ginkgo trees are a staple of Korean sidewalks. They can be spotted all over the country, and are most brilliant in the fall when their green leaves turn gold. They also produce an incredibly stinky berry that litters the sidewalks they line. Fortunately for me, Taebaek is a bit cold for gingkos. I get to… Read More Golden Smoothie
Korea is pretty crazy about persimmons. The delicious orange fruits grow well here, and trees can be spotted all over the country, both in cities and rural areas. They happen to be in season now, which means they’re packed with flavour and very affordable. When it comes to buying fruit in season, I have no… Read More NBD: Ginger Persimmon Panna Cotta
Chatfish 