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Ginger White Soup


I can certainly feel that spring is just around the corner, but we still have cold days when I crave for soup.


When I make soup, I usually make a big batch because it often seems to taste better the next day.


For some reason I wanted to make all white soup.

I think it turned out very pretty.

I usually chop napa cabbage into bite sized pieces, but when we had a hot pot at a local Chinese restaurant they served whole leaves.

I liked the look of them in the soup, and for this soup I decided to do the same.

This is a mild tasting kind of soup where I can really appreciate the true taste of each ingredient.

I usually like to use firm tofu for a lot of my cooking, but for this soup I definitely prefer the soft one.

I love it when the tofu feels so soft and it melts in my mouth.


Ginger White Soup

canola oil
2~4 cloves garlic, chopped
1 tablespoon chopped ginger
1 onion, sliced
2 cups cauliflower
2~4 cups soy milk
1/2 can corn
1/2 package soft tofu, cut into bite-sized pieces
5~10 napa cabbage leaves
salt and pepper
sesame oil
chopped chive

1. Cook garlic, ginger, and onion in oil.
2. Add cauliflower and continue to cook for a few minutes.
3. Add water to cover the cauliflower. Boil and then turn down to low-medium heat.
4. Add soy milk. Continue to cook.
5. Add corn, tofu, napa cabbage, sugar, salt, and pepper.
6. Serve with sesame oil and chive.


A walk by the Mississippi River. One of my favorite walking/jogging courses. I keep thinking about putting this winter coat away, but it seems like I need to wait for a few more weeks…

Cloudy Sunday


I’ve been interested in this bar/restaurant for a while, as I’ve seen so many great reviews.

We finally decided to try and went for brunch.


We got there at 11 a.m., and we were told that there would be a 2-hour wait for a table, so we decided to take seats at the bar (we don’t like to wait and I probably wouldn’t wait even for 15 minutes!).



A medal is always a good sign.


We didn’t drink, but a lot of people were having a drink with their meal.

They have a bloody Mary bar and apparently it was very popular.


We (mostly I) already did our homework last night and we knew what to order.

Terry had Gnome Hot Brown.

“Play on a Louisville classic.
Sriracha-bacon mornay,
turkey, cheddar, prosciutto,
tomatoes, sunny-side up egg,
Surly Furious bread, mixed greens”


I had Pork Belly Hash.

“Beer Braised shredded pork belly,
two poached eggs, Brussels sprout & bacon
hash, mascarpone polenta,
chipotle hollandaise”

This was excellent!!

So so good.

I don’t like to eat a lot of rich creamy food anymore, but if I do, I want the dish to be great (not just good).

This was rich and delicious, but not heavy at all.

You could certainly tell the chef’s skills in this dish.


Actually Terry said the same thing about his dish, too: rich and tasty but not heavy.

I can’t wait to go back for lunch or dinner next time, or for brunch again!

The Happy Gnome


We went home full and happy.

A few hours later I was ready to get out of the house again and this time I was ready for something sweet.

Cafe Latte along with their sister shop, Bread and Chocolate are a few of our favorite weekend hangout places.

Bread and Chocolate is a good place to go in the morning but in the afternoon there aren’t many baked goods left.

So we picked Cafe Latte today hoping to find the perfect afternoon dessert.


Terry’s lemon cream cake.

Very good.


My tiramisu tres leches.

This was good, too, but the lemon cake was a little better.

These are big pieces, and even with the help from the cup of coffee, I felt a large amount of sugar streaming into my veins (lol).

I enjoyed them very much, but next time we should really share a piece (if we can agree on what kind, though, and that is always the problem…).


After finishing the cake I felt the urge to walk a little before sitting in the car again.

So we went window shopping.

Pottery Barn was already decorated with the Easter-theme.



And these pictures are from one of my favorite stores to browse, Anthropologie.

Love their colorful plates and bowls and other kitchen stuff.




After we drove home, I still didn’t want to sit down, and I went for a long walk.

It was a dark cloudy day, but it was a good day.

Tofu Patty Bento


I continue to make bento for lunch on the weekend.

The star of this bento was shiso (Japanese basil) tofu patties.


It’s not that hard to make these, but they taste so good!


You can certainly use these to make tofu burgers too, if you want.


But this time they were served in this bento along with other great dishes, yuzu sesame carrots, balsamic roasted portabella mushrooms, and curried cabbage.

Shiso Tofu Patties

1 package extra firm tofu, microwaved for about one minute, roughly mashed with a masher
1/2 cup cooked edamame, roughly chopped
3~4 tablespoons chopped Shiso (Japanese basil)
salt and pepper
canola oil
teriyaki sauce (optional): cook 1 tablespoon of soy sauce and 1 tablespoon of cane sugar over medium heat until thickens.

1. Mix tofu, edamame, shiso, sugar, salt, and pepper well. Make patties.
2. Cook both sides, for a few minutes each, in oil.
3. Coat the patties with sauce (optional).


I always enjoy making bento, but it’s so exciting when I get to use a new box.

This one came from Kyoto Japan and is a new addition to my small bento box collection.

Love the traditional Japanese look.

And the size is just perfect for me.


Terry’s was of course served in his own bento box.

Although he gets the exact same dishes, it looks different in this metal box, which I think is pretty cool.

If you are interested in these and other Japanese bento boxes, check out Bento & Co.


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