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

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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.

Cheers!

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

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This week 30th August 2014

Summer Tomato Salad Pasta Bowl

Summer Tomato Pasta Salad