What I love about Mr. S is that he can cook. Although we are a thousand miles apart and in a LDR (long-distance relationship), we feel close when we share and talk about food. Occasionally, he would text and send me pictures what he made for dinner. I drooled and wished I was there to enjoy the home cook meal made by him. One time he texted me a picture of puttanesca spaghetti with salmon he made using canned tomatoes, kalamata olives, capers, canned salmon, spinach and spaghetti (just to name a few). Easy peasy, right? I decided to make puttanesca the easy route, using Trader Joe’s puttanesca sauce and I used penne pasta instead of spaghetti. I decided to re-create the dish with my own spin so I can feel more connected to Mr. S. This post is dedicated to my Seattle boy. I miss him dearly.
HAPPY THANKSGIVING! Before I get ready to head over to my auntie’s house to celebrate Thanksgiving with my family and relatives. I want to share with you an easy quinoa breakfast bowl recipe I made over the weekend. I just found out my parents’ have persimmons tree growing in their backyard. My dad harvested 3 bucket loads of fist-sized, tomato-shaped fruits! The persimmons are in season from October to December, and I already have few recipes I wanted to try. Let’s start with an easy breakfast quinoa recipe.
In January of this year, I watched a documentary called Jiro Dreams of Sushi. When I heard Jiro Ono’s mentee, Shiro Kashiba, opened up his own sushi restaurant in Seattle, I remember thinking, I must go to Seattle! Prior to watching the documentary, I was contemplating whether or not I should attend IFBC conference (which was held in Seattle). You can check out my posts here, here, and here. I must say, after watching the documentary, I made no hesitation booking the IFBC conference because it gave me another reason to go to Seattle, trying the omakase dinner at Shiro’s. As the saying goes, I’m killing two birds with one stone! I waited 9 months long to try Shiro’s, and it was worth the wait!
Seattle has an amazing foodie scene. On September 21, Urbanspoon hosted more than a dozen intimate dinner parties around the city. They kept the restaurant a secret, and we were only given one clue, the neighborhood where the restaurant is located. On the back of my name card revealed Ballard, a neighborhood located in the northwestern part of Seattle. There were 5 other food bloggers joining me, as well. Urbanspoon provided transportation to the restaurant and dropped us off at the Golden Beetle.
Being a newbie in the food blogging community, I made the leap by attending IFBC in Seattle back in September. It was my 1st time attending a food blogger conference and my 2nd time visiting Seattle. I’ve heard of IFBC two years back and did not have the courage to sign up. I don’t know any food bloggers, and I certainly don’t want to be a loner! By setting my fears aside, I build up the courage to go. It was the BEST decision of my life, and I’m not exaggerating either. During my 5-day visit in Seattle, I’ve met my soulmate. Did I grab your attention? I bet I did! Ok that deserves a special post on its own and I promise I will share with my readers but let me get to my IFBC recap!
It has been 2 weeks, and I’m still recovering from my recent trip to Seattle, Washington. I have a lot to cover, so I’m going to break it down into few posts. I recently attended the 5th annual International Food Bloggers Conference (IFBC) on September 20-22 organized by Foodista.com and Zephyr Adventures. The conference focuses on three themes: Food, Writing, and Technology. The agenda is quite impressive. So many high-quality educational sessions and workshops including some networking opportunities.
Last weekend, I cooked a light and hearty breakfast. I’m currently obsessing over poached eggs. When pierced with a fork, the luscious, silky, golden yolk oozes out in richness. Poaching an egg is something I would like to add to my repertoire.
I hope everyone enjoyed his or her Memorial Day weekend. After a weekend of indulging in not-so-good-food, I whipped up a berry coconut yogurt parfait as a healthy late breakfast. With just 4 ingredients, I was able to make a quick, healthy breakfast that requires no cooking! I like to mix chia seeds into my yogurt. Did you know chia seeds were a staple in the diets of ancient Mayans and Aztecs thousands of years ago? The word chia means “strength” and they relied on chia seeds to boost energy and increase stamina.