Tagged: Butter

A Timeless Mother’s Day

Each year as Mother’s Day dawns upon us, I find myself reverting back to a time when making toast and scrambled eggs for my mom was my life’s greatest accomplishment. This is, of course, not to say that I’ve had too many more, but I think we can both agree that I’ve cultivated my culinary skills a wee bit. Although my mom has always been impressed during her few opportunities to try my slightly more elaborate dishes, I think  we both know that it’s the simplest of dishes (like this one) that bring us the utmost joy and pleasure.
Especially since we haven’t been able to celebrate a Mother’s Day together in years, our fondest memories of Mother’s Day are those that involve an even mini-er me stealthily waking up and cooking some exceptionally magnificent version of toast and eggs, unnoticed. Then, of course, “surprising” mom with the whole self-aggrandizing breakfast-in-bed spiel. Thank goodness for modern technology so that she may enjoy this from Korea vicariously through my blog, as I am sure she is while preparing an even more sumptuous and extravagant meal for the rest of the family. She is quite the extraordinary cook, you know. And despite her modest ways, we all know there’s no competition when it comes to cooking between a daughter and her mom.
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Back to the Basics.

I think I may have mentioned this before , but among other things, I love pasta. I really do. There is no discrimination whatsoever between fresh and vibrant red sauces and rich and creamy white sauces, not to mention every other ethereal sauce inbetween. Once upon a time, however, this wasn’t so.


I was inexperienced, un-worldy, and young younger. Back then, I was somewhat deluded and convinced that The Old Spaghetti Factory was the paramount of all things or places quintessentially pasta. A conviction that has not, I admit, entirely eluded me due to sentimental memories. It was precisely here where my love affair with pasta first truly begun. Of course, nothing has really ever beat Adela’s spaghetti and meat sauce at home, but it was at this American spaghetti chain restaurant (can you believe it?) that I began to widen my horizons, sort of. What, you ask, could have possibly initiated and marked such a revolutionary moment? Spaghetti with butter and cheese. It’s emulsified butter and cheese in pasta water that elicits a smooth, nutty, and luscious flavor – a most simple, modest, and rustic staple in the realm of pasta. It’s the classic foundation for many other beloved creamy sauces which makes this impossible to dislike for amateurs and connoisseurs alike. Continue reading

Happy Halloween!

Sure, you may be sick of the sticky sugar-loaded treats that have been absolutely unavoidable over the past month, but in an attempt to bake or create something classically Halloween-worthy, I ended up making a dessert that isn’t limited to October 31st. It is a dessert to make for the rest of the festive season. Or in my case, all year long. Unfortunately for me, I already envision my desperate cravings for these on many more occasions. Geez, thanks a  lot, Paula.

Speaking of Paula Deen, our infamous Food Network Southern charm, I can’t help but to feel slightly conflicted. I realize there is a fair amount of controversy as to whether her recipes elicit unabashedly rich and delicious comfort foods or, well, heart attacks on a plate. Whenever we catch her on the television, Pat and I are unintentionally absorbed and captivated by her charisma, twang, and of course, food. We usually find ourselves at a loss for words. Do people really make things like that? It looks so good, but so bad. I want to eat it. NOW. Oh-em-gee, butter + mayo + sour cream + cheese and more butter?!  I can’t bare to watch. Do you think she’s healthy? How on earth is she still alive?! How on earth are the people who make her food still alive?! One of us breaks the silence with such remarks or questions. Most times, we’re just silently appalled – absolutely shocked. Is this heavenly food or utter blasphemy? I find it amusing that despite being deeply flabbergasted, we both find her extremely endearing.  Seriously. What can I say, she is the doting Southern grandma we never (but wish we always) had.

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Berry Blueberry.

So, if you haven’t noticed, I can’t seem to stop with the fruits – evidently berries in particular. Call me fruity. I don’t know what it is exactly, the true source of motivation eludes me. However, I can’t seem to adequately explain the sense of joy and happiness I feel when it comes to baking. I honestly believe it has much to do with my amazement at my own success in following instructions and measurements exactly and completely. I’m certainly not one to stay within the lines.

I guess that it’s just a combination of the availability of all these terrific and delectable fruits and the sense of self-discipline I seem to temporarily have over my naturally unruly self. Well, whatever it is, it’s making my kitchen and home smell amazing and I don’t want that to stop. Continue reading

Please, With a Cherry on Top.

Well, I guess not just on top, but rather all over and with every bite. I’m a little bit of a compulsive shopper and it is especially evident when it comes to grocery shopping. It’s horrible, I’m always tempted by seasonal sales and specials and I always find ways to justify my purchases. These cherries, for instance, I felt unusually adamant about buying. Why? Because I was absolutely sure I could find a way to incorporate them significantly into my daily life someway, somehow. “I promise! I’ll make something good,” I pleaded as the BF looked at me with a fleeting twinge of annoyance before he (as expected) gave in to my puppy dog eyes and my somewhat comical ardor for gastronomy.


Let’s just say, I think I kept my word. Continue reading