Tuesday, July 3, 2012


There was a time I cooked or baked something different every day. Then, life, school, work, eventually a wedding happened, and the food blog was repeatedly neglected. But I refuse to retire it.

A few months back, while still completely devoted to wedding planning, I asked Steven what he thought about starting a blog together. Understandably, he was skeptical. I mean, I can’t even keep my food blog running, how could I start a second blog? But he didn’t dissuade me either. Maybe he was enticed by the prospect of writing about craft cocktails.

The truth is, blogging is hard work. Kudos to the people who are able to make a living blogging full time. I am not a chef or photographer and certainly not a writer. Cooking and snapping a few pictures is easy, taking a good picture is hard, using photoshop with nonexistent photoshop skills is ridiculous, and the writing, oh man the writing, would easily take hours. That is how blogging became tedious. This time around, the pictures with be straight out of the camera and there will be typos. If you want stunning photos or witty prose, I can recommend some other food blogs, but chances are you’re already reading them.

My blogging will return to being my creative outlet. Now is a time of change; a new job, new city, new place, and a new blog with just a little bit of everything.

Sunday, February 12, 2012

Guide to Crabs: how to clean and pick meat from a crab

Seattle is best known for salmon but my favorite local seafood is the Dungeness crab. Eating crab is messy and time consuming so the puny guys are not worth the time. Dungeness crab, on the other hand, are sweet, meaty, and easily two to three pounds. Whenever it was Dungeness crab season, that is, when they were cheap, my family would buy a few live ones from the Asian market, steamed them at home, and make a rice noodle soup with the flavorful liver. Because of this, I've become quite adept at extracting meat from a crab.


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