Happy Thanksgiving!
Thank you to all of you who come here to share in my recipes and adventures. I appreciate all your comments and encouragement! I am grateful to live in the Farm-to Fork Capital, where we have access to an abundance of fresh fruits, and vegetables, and food. And I am especially grateful for the love...
Easy Tofu Roast
Anytime of year is good for a tofu roast. Here’s one I made in the spring. Tofu Roast (a.k.a. Quill Bird) with Roasted Brussel Sprouts, Sweet Potatoes, and Parsnips But the best time of year to make one is in the fall, when there are plenty of winter vegetables to roast along with it. Every...
Pa’i’ai Tortillas (Allergy Friendly)
Kalua Pork Taco in Pa’iai Tortilla, with steamed cabbage and pico de gallo Recently I got some pastured pork butt from the Sunday morning Farmers Market for the first time, and it made the most delicious Kalua Pig! It was so tender and juicy– I could hardly believe how much better it tasted than pork...
Pa’i’ai, Traditional Hawaiian Pounded Taro, made into Personal Size Pizzas (Allergy Friendly)
Vacuum sealed Pa’i’ai delivered right to my mailbox in a priority USPS envelope I’ve been having fun playing in the kitchen with Pa’i’ai fresh from Mana Ai in Hawaii. What is Pa’i’ai? It is simply hand pounded, cooked taro root. Cut open the vacuum sealed bag and find fresh Pa’i’ai wrapped in fresh ti leaves...
