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Raspberry White Chocolate Cookies


After making these toasts and eating them fresh, I still had some raspberries from our friends left.

With Terry’s request, I decided to make raspberry cookies.


I was planning to freeze the raspberries before adding to the dough, but I didn’t have enough time, so the raspberries were still soft.

So when I tried to form cookies, the raspberries would lose their shape and they were getting messy, which made me want to cry.

But I persevered!


The cookies turned out to be DELICIOUS!

Okay I forgot to add lemon zest; Terry’s original request was “raspberry white chocolate lemon cookies”.

But hey, they still tasted fabulous.

Terry likes his cookies soft and gooey.

I like mine chewy but not too soft.

I think I achieved the best texture for the both of us this time!

And the mashed raspberries were not an issue at all.


Raspberry White Chocolate Cookies adapted from this recipe

1 1/4 sticks salted butter, softened
9 oz packed brown sugar
1 large egg, room temperature
1 tsp pure vanilla extract
4 1/4 oz bread flour
4 1/4 oz all purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
2/3 tsp kosher salt
1/2 cup white chocolate chips
1/2 cup raspberries (frozen preferebly)

1. Mix all the ingredients except for chocolate chips and raspberries.
2. Add chocolate chips and raspberries.
3. Scoop dough onto a pan lined with parchment paper. Flatten slightly.
4. Bake in 350F oven for 10~15 minutes.

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Chirashi Rice Salad


A big bowl of rice and salad for lunch.

I call it “Chirashi” because all the veggies are “scattered (chirashi in Japanese)” over the rice.


A perfect lunch for a rainy Saturday.


I’ve wanted to make a big salad like this since I got these chioggia (or candy cane) beets.

Our neighbor casually gave us these, and they didn’t say anything, so I assumed that they were regular beets.

But when I cut the edge off, I noticed the beautiful pink stripes!!

I’ve seen them in pictures, but never in person.

These beets are absolutely beautiful.

I wonder how you make them.

Or is it one of the wonders created by nature.

All the vegetables you see in this bowl are either from the local farmers market or from our friends’ garden.



Fresh vegetables were served with this interesting rice, “smoked Basmati rice” from Trader Joe’s.

Yes, I said “smoked”, and it definitely smells “smoky”, more so before cooked, but it still has a nice flavor when cooked as well.

The rice looks like regular rice, but when it’s cooked it gets so big, or I should say “long”.

They almost looked an inch long when cooked.

Terry likes balsamic dressing, but you can’t eat salad with the same dressing every single time everyday.

I like variety.

So this salad was served with ginger mustard soy dressing. Yum!


Rice and Salad with Ginger Mustard Soy Dressing

ginger mustard soy dressing
– 1 tablespoon soy sauce
– 1 tablespoon white vinegar
– 1 tablespoon canola oil
– 1 tablespoon sugar
– 1 teaspoon Dijon mustard
– 1 teaspoon minced fresh ginger
– salt
fresh vegetables; I used beets, cucumber, yellow squash, radish, bell peppers, cabbage, peach, and kale.
1 cup cooked rice; I used smoked Basmati rice from Trader Joe’s

1. Make dressing. Mix all the ingredients well.
2. Serve rice and vegetables with dressing.

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Earl Grey Peach Galette


Galette is one of my favorite desserts to eat and make.

It’s easy to make, you don’t have to worry about making it perfect, and I love the rustic look.

Exactly my kind of baking.

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First you make the crust.

I wanted to flavor my crust, but I didn’t know exactly with what.

When that happens, I often go to my tea bar for inspiration.

And it came to me. Earl Grey!

I ground earl grey leaves finely and added a good amount to the crust.

It smelled amazing!


The crust was filled with sweet yellow peaches with a sprinkle of currants.

Isn’t this pretty?

I know I said this many times, but I LOVE currants.



Earl grey flavored buttery crust, sweet peaches, and tart currants,

This is absolutely delicious!




It’s also super tasty when served with slightly sweetened Greek yogurt.


Earl Grey Peach Galette adapted from this recipe

– 1 and 1/3 cup all purpose flour
– 1 tablespoon ground earl grey
– 1 tablespoon sugar
– 1/2 teaspoon salt
– 1 egg
– unsweetened yogurt enough to make 1/3 cup with an egg
– 1 stick butter, cut into small pieces
– cold water
– 2~3 cups sliced peaches
– 1/2~2/3 cup sugar
– pinch of salt
– lemon juice from 1/2 lemon
– 3~4 tablespoons cornstarch
– 1/4 cup currants
egg wash (1 part egg + 1 part yogurt)

1. Make crust. combine all the ingredients except for butter and cold water. Add butter and then water and process in a food processor. Take it out. Form a disk. Refrigerate for a few hours.
2. Make filling. Combine all the ingredients except for currants.
3. Roll out the dough. Place the filling mixture. Fold the edges. Sprinkle currants. Brush egg wash on the crust.
4. Bake in 400F oven for 40~45 minutes or until the crust is golden.

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