Fourth of July watermelon granita

Happy Independence Day with watermelon granita! My goal was to make a granita but my patience did not tolerate and this turned into more like a watermelon mocktail, a drink that’s pregnant-friendly with superfoods and with no added sugar.  Ingredients: For the slush Watermelon, 1/2 of large watermelon Lime, one for slush; another for wedges…

Acai bowl at home

Now that the weather is getting warmer, I’m in search of non-heated foods and fruit bowls, and acai bowl came to my mind. My first time having acai bowl was when Amalia bought home non-commercialized frozen acai from the street vendors in Rio de Janeiro (my post here). This was some legitimate local acai, which…

Valentine’s Banana Muffin

Valentine’s prepping this year was lots of fun because I was on a baking mission. I hardly bake because I don’t have an oven at home and because I’m more on the savory food making side, but I borrowed my mom’s kitchen (aka my fav and most beautiful and practical kitchen of my liking, not…

Homemade Ganache with pinot noir and paprika

I figured ganache is actually pretty easy to make at home as long as you: 1) have good chocolate; 2) can be cautious about not burning. This Valentines, I made homemade ones referring to this cookpad recipe,with an added kick of pinot noir salt crystals and powdered Columbian cocoa powder with paprika.   I actually didn’t use the best…

Homemade Chia Pudding with Black Sesame and Raspberry Jam

I have a bag full of chia right now. I love putting it in water and drinking it in the afternoon because it enhances my mood and distracts me from wanting to reach for other food… if you don’t think this is true, you have to try it yourself! Can’t be happy enough to have…

French toast from the Orchid Room Hotel Okura, Tokyo

In Tokyo, Hotel Okura’s breakfast at the Orchid Room is popular for their fluffy french toast, and the parents and the sister have always raved about it. So this year -finally- we decided to go there for my sister’s birthday. My mom had made the reservation for us, and she attached our reservation to french toast so…

Milk Mura, Sapporo

Welcome to this special world in Milk Mura. The word “interesting” should directly associate with this restaurant that serves ice cream with various types of liquor. Firstly, this space of Milk Mura is dark with colored lamps here and there in the restaurant space. There is a bar counter space and also booth seats, so…

Amalia’s dinner: Coconut shrimp skewers and panna cotta

A full course dinner was also something I got to experience from Amalia. Though it was supposed to be a simple dinner, a full course was prepared! I have two photos from this dinner. Main was shrimp skewers in coconut flavoring with a side of crunchy salad. The skewers also had pineapple in between them,…

Gluten free raspberry brownies

Valentine’s Day always brings lots of sweets and chocolate (I especially like the chocolate part). There are several anecdotes about Saint Valentine, but the one that is from the 18th century of European history is what I associate most closely: as an event for loved ones to exchange gifts. Romantic gifts -though this definition could…

Real pumpkin cake

I know everyone has been satisfying their eyes and stomach with good food during this holiday season (and that is my excuse for this delayed update!). I had great a great Thanksgiving feast, then after that, I had week of hotpot, a week in which I literally just ate hotpot everyday), and went to IKEA…

Mini pumpkin treat, Japanese style from Tsuruse

My dad’s side of the family loves red bean mochi from Tsuruse, a Japanese confectionary located in Yushima. They love it so much that they have converted me to liking it as well. As a child, it wasn’t my favorite because it was not sweet enough, but then as I my taste buds matured (hopefully), I began…

Berry fruit tart by Iris

Iris made a beautiful berry fruit tart and brought it in the office for a farewell surprise. The fruit tart was perfectly symmetrical and it was a thing of beauty. She made everything from scratch! I must say that best part of the tart was the crust, and I will also be honest that I am…