My brother grows the most delicious organic garlic. He mailed me this wonderful gift from Okanogan Washington. Just opening up the box and looking at the bulbs is inspiring.
Sriracha-Yes or No?
Sriracha. Yes or no?
There’s a really good 2013 documentary film by Griffin Hammond “The film features David Tran discussing the origins of his Huy Fong Foods sriracha”.
Sriracha is worth watching and you not only learn how it came to be but understand why the hot chili sauce is so popular.
But do you like it? Yes or No?
Ketchup Soda? And/Or/Nor Dill Pickle Soda?
This morning as I parked on Penn Avenue in Pittsburgh’s Strip District a young woman came out to the sidewalk with the Ketchup Soda sign. Now I was on my way to get a coffee at La Prima Espresso but on the way back to my car I thought I have to see what Ketchup Soda looks like.
and here it is on the shelf at Grandpa Joe’s Candy Shop
Which flavor would you sample to see how it tastes?
I’ll make a return trip to purchase an
Annual Garlic Shipment from My Brother
My brother shipped some of his organic garlic from Okanogan.
It’s my lucky day. So fresh and good.
Do You Like Mochi?
Mochi (The ones in photograph are filled with ice cream not bean paste)
“Mochi (Japanese: 餠, もち)
“Mochi (pronounced MOE-chee) is a Japanese dessert made of sweet glutinous rice flour, or mochigome. With a chewy, smooth, elastic texture, mochi dough is often tinted with green tea powder (matcha) or other food colorings and wrapped around a sweet center to form small, bite-size confections. In its traditional form, this kind of mochi is filled with sweet red bean paste.”
Blood Orange, Mango, Pistachio, Vanilla, Blueberry, Strawberry, These are the flavors I bought today.
Rhubarb- Yes or No?
Another distinctive flavor. The cilantro responses were mixed as I figure rhubarb will be as well.
BUT even if you see the word rhubarb and declare you don’t like the taste of this mouth watering stalk, that’s only because you didn’t stop in Kiez Eis https://kiezeis.de/ yesterday afternoon.
Oh my. It was absolutely the taste of perfect childhood summer captured on top of an ice cream cone. Next time I will taste a sample of the Spargel (asparagus) Ice cream and report back.
Rhubard Yes or no?
(Just don’t eat the leaves) https://en.wikipedia.org/wiki/Rhubarb
Cilantro – Yes or No?
Cilantro. On the side.
I’ve read that for some people it tastes like soap.
Others can pile it on and enjoy the distinctive flavor.
Cilantro- what do you say?
yes or no?
What makes us like or dislike tastes? Last night at the Kiez Eis store one of the ice cream flavors was Spargel/asparagus. Another distinctive flavor. I wasn’t brave to try it although I eat it as a vegetable.
My DIL told me recently they offered Cilantro Ice Cream flavor and it was delicious. To her. Would you try it?
The Man Behind Me Laughed as I Photographed This
Last Friday I was invited to Grandparents’ Day at Michael’s school. I had such a wonderful time seeing his classrooms and meeting his teachers- but before that –
Coffee and doughnuts were served.
I had to look twice at the bottom left doughnut and yes, I pulled out my phone to document what I saw. The man behind me was laughing. I said, “I’m a blogger. I’ve never seen one before.”
Yes, it’s a Bacon Maple Doughnut! I didn’t sample it, just photographed it.
Romanian Red Garlic
Primarily Romanian Red Garlic this harvest! And a few other bulbs in the box.
My brother sent organic garlic from his garden in Okanogan, Washington.
It’s the time of year when I’m watching the mail for his shipment to me. He’s made it an annual event.
Thanks David. It’s here. Now to figure out what to cook!
Did you know there are many types of Red Garlics?
Estonian Red, Chesnok Red, Creole Red, Killarney Red, Russian Red, German Red, Vietnamese Red, Korean Red, and Turkish Red to name some.
But this year it’s primarily Romanian Red!
Roasted, rubbed,minced, smashed,chopped, sautéed- it’s all pungently delicious.
A few examples of an inexplicable phenomenon at this time of year. Not limited to lattes.
This post inspired by fellow blogger and excellent cook in Australia – Gary