I’m still here! And this blog is going to be my personal recipe book.


I’m still here. I’ve changed. It’s tempting to start over. But I’m always changing. So instead of scrapping this blog, I decided to let this little space change with me. Grow with me.

For now, this is going to be my open food journal/recipe book. Because I just love food, you know? And possibly occasional snippets of life and ramblings tucked away somewhere on the site. Okay, so it’s probably not going to change much. I just feel like I’ve personally changed.

I’ll probably post when I feel like it. It might be once a month, or three posts in a day. Who knows? Anyway, this is my umpteenth “Hello, world”, and an ode to the ever-changing, ever-evolving miracle of life.


Ideas for using fresh shiso

Ideas for Using Fresh Shiso

Homemade Chewy Granola Bars

No-Bake Chewy Granola Bars

Chocolate Coconut Ice Cream Cups at eat. smile. breathe

Coconut Ice Cream Cups

How Miso is Made and Miso Based Condiments in Japan

Miso based condiments


This week 30th August 2014

Summer Tomato Salad Pasta Bowl

Summer Tomato Pasta Salad