For those of you expecting a new TWD recipe today (semolina bread), we chose to forgo today’s recipe, due mostly to excessive heat, making the idea of turning on the oven an unappealing one to say the least. However, we may redo it at a later time if the weather cools down. Also, unlike some of our previous experiments, semolina bread is much more difficult to convert to gluten free. No gluten free substitute flour will taste exactly like semolina, or comes even close. Since the general TWD recipe line up calls for two participations per month, and July happens to have three this year, we felt it would be okay to sit one out. Since much of the US is suffering under an incredible heat wave at the moment, we thought a recipe for an ice-cold drink, would be a welcome substitute. Continue reading
It is thought that the first evidence of tea being served in Japan dates all the way back to the 9th century, when a Buddhist monk brought tea back from his travels to China and prepared it for the Emperor. It wasn’t until the 12th century that the foundations of what would eventually become the traditional tea ceremony, popularized much later in the 16th century, by Sen no Reiku, began. Continue reading
This month marks the one year anniversary of our blog. We decided to commemorate this momentous occasion with a story about a food that most people are extremely passionate about — chocolate!
As the weather patterns are readying themselves for winter and are becoming more erratic throughout the country, the temperatures begin to dip rather low. This is a time when many of us struggle to adapt to these changes. Warming foods and drinks are making their way back into our kitchens, beckoning us to invite family and friends to stay awhile. Continue reading