Sriracha Smoked Oyster Appetizer


Being sick is no fun.  Since moving to Washington I have gotten terribly sick every February, we’re talking bronchitis, pneumonia out of work for weeks sick.  After four years of this, I’ve said “ENOUGH!”.  This February I’ve worked hard to eat right, exercise, wash hands and stay away from sick people.  I’m now on the tail end of a cold but nothing like previous years.  The funny thing about when I get sick , is I start wanting foods that other people might consider strange.  My latest recipe is one of those creations that fits as a classy appetizer or a quick and easy snack to go alongside a ginger ale (or beer if you’re not sick!).

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Beef Asian Lettuce Cups

I had some ground beef to use up the other day, but wanted a light lunch that wouldn’t make us feel stuffed.  I decided to make lettuce cups, a treat my friend’s mother used to make for us when I’d come over.  My friend’s mom is Thai, Filipino, and Chinese, so I wasn’t sure what culture the lettuce cup recipe comes from.  I tried doing some research but found similar recipes for both Thai lettuce cups and Chinese lettuce cups.  I decided that, like most foods in Hawaii, it’s the result of a myriad of cultures living and eating together.  So I’m calling them Asian Lettuce Cups.

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Thai Recipe: Son In Law Eggs

This Thai recipe for Son In Law Eggs is one of my favorite ways to use boiled eggs.  It’s a pretty unique boiled egg recipe that most Americans don’t know about.  The first time I made them for my husband he literally yelled “WOW!” at how good they are.  Although this isn’t a completely authentic Thai recipe, it’s really close and easy enough for any home cook to make.

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