10am and we’re making sushi. attempting, i mean.

10am and we’re making sushi. attempting, i mean.

kumato (brown) tomato salad with chopped basil, parsley, capers, anchovy fillets, garlic, ground black pepper, balsamic vinegar (reduced), olive oil.

kumato (brown) tomato salad with chopped basil, parsley, capers, anchovy fillets, garlic, ground black pepper, balsamic vinegar (reduced), olive oil.

what i plan on cooking with tonight.

what i plan on cooking with tonight.

…because we often play with our food. #nevergrowingup

…because we often play with our food. #nevergrowingup

our cook au vin, french cuisine class. we’re thinking of going back for a different class. it’s perfect for us 2 who’d need a cooking for dummies book otherwise.

what was on tonight’s agenda: cooking pepper steak.

making any vegetable into tempura covered goodness is always fun.and simple.and yummy. asparagus and green bean tempura. photo cred to either bernie or jano. we were all taking turns with the cam while we were cooking, but i know for sure i didn’t take this one.

making any vegetable into tempura covered goodness is always fun.
and simple.
and yummy.

asparagus and green bean tempura.

photo cred to either bernie or jano. we were all taking turns with the cam while we were cooking, but i know for sure i didn’t take this one.

made some mild italian sausage + red onions, basil and garlic. and a lemon/dill sauce to go with it.

made some mild italian sausage + red onions, basil and garlic.

and a lemon/dill sauce to go with it.

pork chops, green beens and brown rice. & raspberries for dessert.(and yes that is suka + bawang [vinegar/garlic]… i’m so filipino).

pork chops, green beens and brown rice. & raspberries for dessert.
(and yes that is suka + bawang [vinegar/garlic]… i’m so filipino).

this was so easy to make, imma do it again! peach bruschettaserves 6 as an appetizer1 baguetteolive oil2 peaches6 oz. fresh ricotta2 oz. baby arugula12 thin slices prosciutto di parmapreheat the oven to 400ºF. slice the baguette into 12 ½-inch thick slices, place on a cookie sheet, drizzle (or brush) lightly with olive oil and bake until golden, about 10 minutes. transfer to a cooling rack. slice peaches into thin slices to fit on top of bread.spread each slice of bread generously with ricotta. top each with a small handful of arugula or watercress. top each with one slice of prosciutto and a peach slice. serve.

this was so easy to make, imma do it again!

peach bruschetta
serves 6 as an appetizer

1 baguette
olive oil
2 peaches
6 oz. fresh ricotta
2 oz. baby arugula
12 thin slices prosciutto di parma

preheat the oven to 400ºF. slice the baguette into 12 ½-inch thick slices, place on a cookie sheet, drizzle (or brush) lightly with olive oil and bake until golden, about 10 minutes. transfer to a cooling rack. slice peaches into thin slices to fit on top of bread.

spread each slice of bread generously with ricotta. top each with a small handful of arugula or watercress. top each with one slice of prosciutto and a peach slice. serve.

1. cooking spinach & tomato tortellini in homemade tomato cream. 2. the finished product, adding some shrimp :)

1. cooking spinach & tomato tortellini in homemade tomato cream.

2. the finished product, adding some shrimp :)

crepes and a happy morning.

crepes and a happy morning.

kristen taught us how to make sushi!the surrounding tempura looks crummy, but not bad for our 1st time, right?

kristen taught us how to make sushi!
the surrounding tempura looks crummy, but not bad for our 1st time, right?

.....fleeting moments and the daily grind.

from the city of wind, in a love-hate tango with nostalgia, doubts there'll ever be a point when common will not be relevant, revels in (eases) life's cherry pits, and fueled by words & beats.