The eggplants are from my friends, the Sy family! Since it was so fresh, the best way to ea it is the most simple way, like my mom told me!

I’ve been wanting to post this for a few weeks but somehow the wordpress (this blog website) was not letting me post any pictures! So I have some more food pictures I took!

And this, I had craved for a while! Cold noodle with sesame seed sauce! The usual toppings are, meat, cucumber, eggs, but for us, we had, salted onions, cucumber, tomatoes, simmered dried mushroom, Yuba (bean curd), seaweed, and edible spicy oil! Yum yum yum!

And this!

I got the Korean miso and that’s what I made this miso soup with. I’m still trying to make the miso soup that we get from Korean restaurant that has a little kick to it!

Thanks for looking at my fooooood! :)

Jamie’s Souvenir T-shirt turned into a Tanktop with border on the side and crooked pocket

And the cutest mom and a girl in my dresses! Matching!

Now they can match with daddy! Modeled by Whitney. He is not the one who took a part in making this cutest 2 year old girl :P

Side panel is the part that matches the family:

And Georgia in her new Hana dress! Love love love the way she looks in my dress!

I’m sooooo Happy! :)

This is what we eat when I don’t have time to cook. I made the kelp thingy (Kombu no Nimono) and leafy thingy (Nanohana no Goma-Ae) in the morning, and I just made miso soup and Tofu steak with mushroom sauce when I got home! Numnumnummmmm

I make the sesame sauce (that you see on the greens) just because I just want to eat the garlic chili sauce with it.

I made this Seaweed Namul, it’s very garlic-y but it’s really good! And I also made this Gluten dish, (Kuruma-fu to Celery no Nimono), my new favorite!

And after we eat this, we eat corn and other desserts. :P

And Kurosuke always attacks me eating corns, I don’t know how he loves corns so much, he loves corns more than I do!

Big cat / Small cat. Sleepy cats on a cloudy day!

Vegan Collard Greens that I love so so much

Ingredients:

• Collard Greens- About 2 or 3 pound: Wash well and cut off the bottom stems and cut in small pieces
• Onion- 1: minced
• Garlic- 6 cloves: minced
• Oil of your choice-about 1 Tbsp

For flavoring, you can just use the ones you have at home, though these might be obscure for non-Asian houseghold?  Not having all these isn’t a problem!

• Dried red pepper-about 2:wash or wipe with wet towel
• Kelp powder “Kombu-cha”- about 1 tsp
• Veggie broth powder if you have it- about a 1 tsp
• Vinegar-1 Tbsp
• Bay Leaves- 2 or 3
• Salt
• Pepper
• Soy sauce (Just a little  bit, it’s a secret flavoring)

You can add more stuff you think would be good, adjust the amount of salt by tasting it. But as you cook for  like an hour, collard green gives pretty good broth. Ahhh soooo good!

1. Heat up oil (I use olive oil) and cook the minced garlic till you can smell yumminess of garlic. Then add the minced onions. Cook them til they are clear color.
2. Add the greens and red pepper. Stir til they are coated with oil and looks cooked (it becomes very small amount)
3. Add water as much to cover the whole leaves. But you keep adding water as you keep cooking.
4. Add the flavoring: Kelp powder, Veggie broth powder, bay leaves, sat and pepper, and a little bit of soy sauce, and simmer for like a few hours. Add water often!

Eat it with hot sauce!

This is how we eat, when I cook collard greens, I want more country cooking to go with it! :)

And I though, “Hm, didn’t I make more food than this….”

Oh, I did make this cold corn soup with soymilk too!

What happened is, I love eating corns for dessert, and Whitney got me like 6 fresh corn from Whole Foods. I love corns from whole foods. I feel like I ate them every night, and the corn are back at Whole Foods! How exciting!

But I had 2 corns from the grocery store near us that I got last week, so we needed to start usinbg corns before they go bad! Then this dinner became very corn-party-ish.  :P

I missed you, corns!