Weekend Kat Blogging: Wee Goblins

Well, I was going to write another culinary post this week, but never got around to it; probably the fact that I have been cooking a ton of Indian food in preparation for Morganna’s 17th birthday party on Sunday may have something to do with it. By the time I have a moment to sit […]

Let’s Talk Woks

I have always invited readers to email me with any questions they may have on matters culinary; every now and then the questions I get give me the idea for a post.
This is one of those times.
I have talked about woks here in the past, holding forth on my opinion that thin Cantonese […]

Asian Ways With American Winter Greens, Part I

There is no better dish to eat in the cold, dead, dreary days of winter than greens.

At least, I think so.
For one thing, they are filled with vitamins, minerals and iron, and they are among the freshest of foods at this time of year, being as cold and snow do not really hamper […]

Weekend Kat Blogging: Kat and Psydney

Well, everyone knows Kat by now, but you haven’t yet met one of her best friends.
That would be Psydney, the Psychedelic Sheep. She is a psychedelic sheep because her lovely wool instead of being white or grey or brown or black like a plain old everyday sheep is yellow, lavender, green, red, and blue.
She […]

From Revolutionary Chinese Cookbook: Beef With Cumin

Cumin is one of my favorite spices; however, it is not a flavor one overwhelmingly associates with Chinese food. Rather, it is better known as an ingredient in Indian curries, Mexican braises and Mediterranean stews, so I was intrigued to see this recipe when I first got my hands on my copy of Revolutionary Chinese […]