Heady thoughts: comfort me with milk n' cherries

remember the dessert Cherries Jubilee? I loved the name Cherries Jubilee more than the dessert, which was always something from canned overtly syrupy sweet cherries.

Cherries Jubilee reminds me of summertime growing up in California. When I was a little older we moved from the Mission District to the 'burbs, a neighborhood that had waterfront canals that was great to for sail boating. I grew up sailing those tiny little sunfish sailboats practically everyday after school. We lived very close to the San Francisco Bay and I recall the winds would strike up often around two o'clock in the afternoon and sometimes even sooner. Now that I think about it, my first bikini had cherries all over.......


self~portrait: me at the beach last week @surf camp with the munchkins.

We lived in northeast Ohio several years ago for about 5 years. The hardest part for me was not being near the ocean.

It was actually ~ bizarrely devastating. I was at such a loss, as we were quite near farm country and the Amish heartland. Which in itself is quite lovely, but I was longing to return to submerge myself in saltwater.

I remember when we lived there I ran into someone that had never seen an Asian person before, and they really thought I was Mexican. He started speaking to me in Spanish, and left annoyed because I didn't respond back in Spanish. Well I was flattered about the Latina link since I lived in the 'hood (à la Mission!).

A few times we'd run into strangers that asked if my husband (who's a white guy) and I met during the war........the war? The elderly stranger mentioned something about the Cold War era and walked away. The Cold War? Was I born yet? Was he talkin' like McCarthy and like REDS, like Warren Beatty + Annette Bening......no that was Diane Keaton, right?

Aka as if I were on mail order or perhaps a war bride.

sea foam ~ take me away......

We're prepping to leave for vacation to southern California soon. We have family still out in SoCal and the City (San Francisco Bay Area). We have been there often with the munchkins. They're a bit older now and very excited about their new sense of matured reality and looking forward to visiting my homeland.

I told them out the beaches in SoCal and we intend to hit a handful of my favorites. I want them to see the sun set over the ocean. We'll be renting out surfboards so they can experience the Pacific Coast waves vs. the Atlantic.

I'll take them to my favorite beaches in Malibu; like Zuma and Nicholas Canyon to watch the well accomplished surfers strut their stuff in between jagged rocks and the gritty ocean bottom.

May show them some of my old haunts when I was a young thing in my twenties trying to break into showbiz. I mentioned this to a friend of mine and she said (btw, she's a mother too), "So you're going to take your kids to show them where you used to get drunk and party?"

Oh the 19eighties.

Also, my kids want me to coach them to be actors and musicians.

They WANT to go to Hollywood and become stars.

I said no.

Not until your 50.

freshly frothed almond milk. Yes almond milk! I have never been a dairy milk drinker, but with this new thing I've been on I noticed almond milk comes in handy, for guess what......making ice cream.

So far I have made strawberry ice cream, vanilla ice cream, even chocolate pudding and chocolate torte with almond milk. It's also minus the milk, minus anything from a cow really. Thus ample palette time for indulgence without adding to the waistline.

Easy Almond Milk
©2008 recipe methodry + words Ingar Brunnett, TasteMemory.com

2 cups of raw almonds, soaked in filtered water overnight in the fridge
4 to 6 cups of filtered water


Rinse and drain the soaked almonds.

Put almonds in blender with filtered water.

Just *whhhrrrrr* away in the blender. Almonds will become eensy teeny weeny granules and the water will become milky white n' frothy.

Blend away about 1 to 3 minutes depending on your blender until totally milky like.

I use a hand held sifter with a fine mesh screen to drain the milk through into another container like a glass pitcher. Do a little at a time as the almond grounds will gather into the basket of the mesh screen. With clean hands, I press the milk through the grounds. Save the almond grounds in another container to make almond pate with fresh basil, parsley, sorrel + sun kissed olives (upcoming post!).

Repeat milking method.

Cover and store milk + almond grounds in refrigerator.

Can hang well via fridge for about three days.

By the way, Happy 4th everyone. There's supposed to be a little bit of red, white and blue in this post.

The pict of ocean water was supposed to be blue.......but the ocean water in NE Florida is not blue......so it came out looking grey.

Imagine blue.

making ends meet: mastering the sushi roll

creativity unleashed: I love this picture because it reminds of chaos unleashed into that unexpected creative dimension yet ~ contained. I love being in that state because it's then, perhaps I sense I have mastered the use of my medium, my palette, paint brushes, palette knife and so forth the tools and thus; able to release art unrestrained......sounds senseless perhaps.......

It reminds me about the time when I thought I had figured out the creative way. It was in art school years back. I attended art school to study graphic design. I had a design professor that began the course off with two colors only: black and white.

As a class we were so bummed to realize the course had to start off in such a confined setting. In so many words I recall what my design professor said, "You must master the perfection of visual design principles by working within, then past your limitations. Once you understand the simplest of limitations, you'll understand what it means to break free and release....." He was a very cool German guy that looked like a 007 guy in his younger years and was extremely Bauhaus in his teachings.

yet this is what I REALLY feel like: absolute chaos, but at least green + leaner with the sun shining on me.......shouldn't complain really

The recklessness of the photo above perfectly exemplifies my state of life right now. But to make me feel better; a green organic ornate complicated mess ~ everywhere; slathered in soy, salty, savory with bits of bliss + bounty blended with every twist and turn of my raw ravaged turnstile in life, slowly seducing me by knowing the recklessness of my whims......

raw sushi rice made with parsnips, almonds, fresh lemon juice + specklings of sea salt

By the way, thanks for your patience on returning.

I have been absorbed in the bliss of summer.

Just getting back from a week of surf camp at the beaches that have completely taken over my life and put everything on stand still.

It was lovely.......and I lost two more pounds.

Don't get me wrong food passionistas ~ especially the savory sensual life carnivore + decadently cooked food bloggers out there. Don't want to scare you off with my raw food ways. I don't plan to get too soap boxy and do the whole sustainable, Asian-girl grows dreadlocks thing + carrying hemp bags transforming into a raw food priestess with the vibe of John the Baptist.....

Still love the lush + cooked.

But am loving the raw + real too.......

It's nice not to have the awning when donned with low~cut capris allowing ample sun time for my open~toe heels *sigh + laughing out loud here* to myself about ridiculous hang ups ;-)

I intend to remain unrestrained in a chaos contained sort of way ~ !

this is my take on raw Korean kimbap/keembap ~ raw rice, marinated spinach, shredded carrots, avocados, cukes + scallions......then I tried lovingly to wrap in civilized presentable form in nori.

I cannot roll worth crap.

So I tried another evening with *hubs* in attendance.

He's very linear, left brain, scientest~type.

He is a master roller.


Atop bamboo mat: First hubs spreads nori with the raw rice, then sliced avocados, lightly marinated carrots, cukes + shiitake mushrooms.....

The veggies are marinated sparingly with olive oil, raw sesame seeds, sea salt, namu shoyu (unpasteurized soy sauce), fresh minced ginger ~ also know I had to squeeze the water emerging from the cukes + carrots. These veggies have a high water content and the salt just makes them bleed juicy of h2o.


add baby lettuce sprigs

slicing raw sushi roll requires a sharp clean knife

Tips on rolling as I watched *hubs* using both hands:

1. roll forward while.....
2. gently yet firmly pressing down and.....
3. tuck contents tightly underneath as rolling forward.....
4. repeat #1, #2 + #3

Actually, it kinda was like the same process as rolling a......well, rolling a cigarette......for those of you that have rolled your own......hmmmm.......

raw sushi rolls finally done well ~ thanks *love* !

Savor the moment with soy sauce or namu shoyu and mind numbing wasabe.

why I do raw: food blogger vs. fashionista

ruby red translucence in the raw.......and it's sweet too!


Firstly, we have entered yet my favorite month.

Yes ~ it's my birthday month!

And this week is the first week of pre~celebrations......

Celebratory mode began with a girl's night out at one of my favorites @ The Present Moment Cafe. Probably the only raw food restaurant in town (at the moment) and a delight it was to kick off the month in the raw.

Now what's this raw thing I'm doing?


My newest obsession is watermelon granita: fresh chunks of watermelon, with bits of ice + water drizzled with honey then blended to a gorgeous frenzy of delight.......would love this in a lip gloss color


It's actually been quite enlightening as it's impossible for me to retain my replete food blogger ways and keep my relationship going with pencil skirts + the snug tee's I love, without being raw.

A friend.....*oh the kindness of dear friends* suggested to let it all go and just buy bigger skirts.......

I just can't get myself to do that.......When I kinda try to let it all go.....I really really do not feel well......

But really to say the least ~ to summize why I've decided this route for the most important reason is to be healthier, increase energy level and overall just feel better for the long haul.

Recalling my family health history makes me lean towards the carrot @ the end of the stick, which made me realize I should pave a farm fresh route for myself.

Pencil skirts would just be a cherry on top!

And what would I do with all my stuff from Bebe's and other hankerings that I've spent a fortitude to tailor n' fit just so?!!

I have always been one to love art, design and the placement of the line.....

I went to design school back when to study graphic design here.

I would have studied fashion, which was my second choice followed by culinary. Didn't do both the latter because A. Couldn't sew a button if my life depended on it. B. Culinary school seemed like too much work and I was fresh out of high school and wanted something easy......hah! Figured that one out sooner than later!

Anyways, my daily intake of raw foods to this day is at 70%.

My daily intake of cooked foods is thus at 30%.

For those not as familiar with the raw menu, please be assured it's quite delectable. That is if you like foods that are made from fresh vegetables, herbs, fruits, savory nuts, seeds and all sans~without the additives, repellents, hormones and cloning devices......

It's been about going back to basic for me. I have discovered methods of 'cooking' down raw foods that is crazy fun. It's a perfect liasion of controlled methodry that I love, as well as a retrospective of wildflower teachings gifted to me from the post~hippie teachers I had while growing up in San Francisco's Mission District.

I have also found mass similarities found in raw cooking in relations to Asian cooking techniques, especially in marinating + fermenting. Kinda like Japanese + Korean cookery ~ it's been interesting to see the tie-in here back to days of foraging and farming via the old country type of thing.

Back to topic: So what's weird, yet so good about raw foods ~ once you start, it's hard to kick it. My body has come to crave the nutrients, vitamins and yummy *glow* inducing enzymes from my increased consumption of live foods.

As a fashionista, this works well on waistline, fingernails, hair, skin and thus less make up time.....he he!

I do love Sephora by the way, but now am discovering very cool organic sea veggie mermaid type cosmetics via my raw food connections!

I have been doing this combo since the beginning of January when I saw a picture of myself from Christmas.

I reminded myself of an overtly stuffed sushi roll.

Not only that my blood pressure was leaping and energy level near ka'put.

This was moi.

Now this is just me and I know everyone has their own comfort zone. I'm a critic to myself when I have less energy, not feeling well and find the need to suffice to elastic waist bands that have found their way to the bottom floor of my closet. My mother bought me elastic waist band pants after I had my first child, and I looked up at her and asked "Why?"

My 30% cooked food intake is my instinctual connection with the sensual world that I am absolutely not ready to give up.

I consider myself a sensualist, yet love the energy + intensity that raw + live foods have given back to me. But I consider raw foodists sensualists too from their writings......yin~yang type of thing again.

Basically, I have lost 10 lbs. since this endeavor began this past January.

Other changes I've experienced but not bothered by: increased clarity (of mind + skin too!), way less bloaty bloats (esp. as a woman if you know what I mean, TYG!), major increase in energy and a big one for me ~ less need of meat. I was truly born a carnivore with my Korean descent. Must have been cattle driving with Genghis Khan way back when. I do admit to my monthly filet mignon or bacon need.

I am easing into this and surrendering to find balance with my signature flair for the lush life ~ so we'll see where this goes.......

In turn, I celebrate with all my raw food lifers for their intensity, passion and commitment.

In turn, I celebrate with all food enthusiasts of every race, creed and plate for the lush life of intensity, passion and commitment.

In true Gemini fashion ~ it's always a balance for me isn't it?!

What happens after a granita frenzy.......hey now what?


Now for some girl time and headed for a day of fun in the sun........

And thanks for reading about my latest obsession.

Crazy Coconut Cravings: Ways to crack, save the juice + appendages intact . . . .

young raw coconut ~ looks harmless enough doesn't it?

Yes, it can be done.

I cracked this coconut open while retaining my dignity, fingers and the highly coveted coconut water.

Everything has remained intact.

No need to throw it up against the sidewalk or mistakenly at a loved one standing in the wrong spot at the wrong time.

I came across a couple of methods suggesting to use a cleaver or machete.

Now why would I have such an accouterment in my kitchen......yet in my home?

Step 1: Pick out a lovely bare white smoothly shaved coconut. This one has had part of the outer shell removed and what is left is the protective husk. If you got the whole freakin' green thing that fell off the tree, you probably need a machete or cleaver and I don't do that sort of thing. Make sure there are no bruises and signs of discoloration which indicates it may have lingered around too long.

You want a white bruise~free untarnished husk. These should be kept chilled in the refrigerator section of your nearest green grocer or ethnic store.


It was really easy. But I must begin by saying ~ don't do this at home, especially when intoxicated or otherwise and really, it's not my fault. This is a documentation on how I did this rather than instructional services that may lead to 'well she said it was safe.......'oh and by the way ~ I did read recently, that coconut water from the young coconut has often been compared to human blood plasma. Thus mentioning, in case a 'vessel with proper liquids to preserve + transport' any appendages to the ER......or was that comparison to compositional make up referring to seaweed?


Anyways, what I am trying to say is don't take my word for it.

Go seek a professional when in doubt.

hehe.....


on a steady surface, I angled the coconut as such......with a very well sharpened knife, I sliced off the top portion of the husk as shown.

2. Slicing the top portion is quite easy..........

Bare faced charm


Confrontations

3. Holding the knife firmly in my right hand, I used the base of the blade as shown to thrust an opening on the top of the coconut........


psycho action shot........hey watch those fingers!


4. I made a merry circle of blade hacks atop the coconut........this was one of the FRESHEST young coconuts as of late! By this time the nutty sweet fragrance of the coconut water was seeping through its carcass. My hands were literally beginning to sweat with coconut fluids (not blood) during this part of the process.

Once I got close to the 'top hat' portion of the coconut open, some of the water literally spewed all over the kitchen counter. So I was ever so gentle in trying to retain as much water as possible.


Dignity intact

I just had to make sure I made the opening large enough to get my hands inside to remove the tender young coconut meat.


the coconut water in this one was exquisite. I had kept this one chilled in the 'fridge prior meeting its demise. The water meeting the rim of the coconut is the real thing!'


Chilled coconut water from the young coconut is highly addicting.

It's fragrant, slightly sweet and nutty sensation with the consistency of plain water.

It's something I love to crave.

The water and the meat from the young coconut are loaded with live enzymes and nutrients.

Make sure the coconut is fresh.

I always wanted to stick a pink straw in a coconut - no paper parasols located so the nearest decor I could find was my just bloomed peony stem......

I love peonies too ~ so unexpected.

Drink or pour the water out for later use......

Now what you ask?


Divine intervention........

5. Ice cream scooper.

Perfect kitchen modus operandi to scoop out the tender young coconut meat.

This stuff is somewhat of an acquired taste kinda~thing, especially if you're used to the dried coconut meat from the mature (brown husk) coconut. But really ~ it is sooooo good to cook with and so good for you.

This is absolutely delicious when cut into strips (pasta~like) and melded with fresh veggies for a pasta like salad or YES!........Raw~inspired ice cream and smoothies!

Really think forward and consider your favorite ingredients like chocolate, oranges, bananas, apricots, peaches, almonds, honey, vanilla........

Use a little bit of coconut water to smooth out the texture too.

Yes I plan on including a recipe shortly!

Thanks for your patience on these steps. I have been wanting to post this for some time, but ever since I cracked this nut open (hah!)~ all heck broke loose around here.

Ground control has been retained......somewhat ~ the rest is tallied off to the wind I guess ~

raw cookies: sweet n' ooey + gooey + chewy and a delight of food friends

these raw cookies are aggravatingly addicting: a mixed bag of crushed raw almonds, walnuts, pumpkin seeds, pistachios + dried coconut, mangoes, pineapples, apricots in a tizzy of honey, almond nut butter and a slight drenching of vanilla + cinnamon you'd think would go a long way but....


sticky ooey gooey play dough like fun sized up on parchment paper lined cookie sheet. I had a slight freak out initially because I kept 'spreading' the cookies apart as if they were going to 'spread' upon baking ~ like in the 'fridge that is......


something old: reminds me of granola or uhmmm remember *gorp*??!.....something new: raw nut + fruit cookies keeps the energy up + waist line thin trim!

Recipe for NO-BAKE RAW-LIKE COOKIES posted below.

First off ~ I must say, I have been enjoying getting to know all of you via the blogging world! Recently ~ well I'll admit......a bit back ago I received awards from my fellow bloggers......I am filled with gratitude and so THANKFUL that you thought of me!

I am sorry it's taken me awhile to post and pass on.

It's been a whirlwind of deadlines, travels, mishaps, more deadlines and dramas ~ I finally feel like I've come full circle so I can give ample credit to the food bloggers that have presented these awards to me and in turn, pass it on.......

I dedicate this post to my fellow food bloggers.

Long overdue, I wanted to thank Nicole at Art and Aioli for the Blogging with Purpose Award ~ do check out her engaging site where she explores delightful + sunny approaches to her cooking that gives a sense of a personal visit every time I stop by. I love her outlook on cooking and life. She's great fun and I do love her 'art' and flow of blogging conversation.

While visiting, I feel as if I want to pull a chair up, have a glass of wine and just hang out with the engaging hostess she is......!

Thank you Art and Aioli!

This was totally hard to figure out whom to pass this onto as I read so many inspiring blogs. I'd like to pass the BWAP Award onto......

Teczcape ~ Awesome photos and outlook on world cooking. I love visiting this blog as it makes me feel like I am on a food lover's adventure.

Nina's Kitchen ~ Visit Nina's Kitchen and really.....need I say more? Inspiring recipes, tantalizing dishes and beautifully prepared......

Café Chocolada ~ She bakes and makes delightful pastries, cakes, rolls, savories and mouthwatering savories as well ~ not to miss this site!

Vegan Lifestyle ~ Vegan Lady does good! Her posts are great reflection of her commitment to health and well-being in her daily life. Other inspirations include the natural beauty of her surroundings as well.....

My Life as Chef Erik ~ Not to miss either! I love visiting his blog for fresh, healthy yet soul satisfying fare. A true chef at heart and by profession....he is honestly 'blogging with a purpose' with great recipes that will get your salivary glands going!

So I guess to the recipients ~ do post your award on your blog and would be lovely to have a mention of moi + link back. Don't forget......pass it on!

Then there is the Arte y Pico Award gifted to me from the multi~talented multi-tasking pastry enchantress Medena at Café Chocolada!

Thank you Café Chocolada!

Again, a challenge to whom to forward to......and some of you may already have this so please mind my bloops if so! Arte y Pico Award goes to:

Art and Aioli Nicole is also a art school trained artist and business woman ~ do check out her adventures in the kitchen, on paper and about town!

The Left Over Queen Jenn as we know her! Jenn the social butterfly and foodie networking pioneer ~ thanks mucho for your enlightenment, getting us together and your passion for food, life + love! So much to do and so much to SEE: You'll find yourself twisting and turning about her site from one great read to another.....

My Cake Wardrobe ~ fashionista, designer and girl about town......also designer of delicious sweet cakes + delights from the inside and out. Don't miss her beautiful cakes, hand made edible flowers and other sweet tales from the big apple!

Real Juice Daily ~ Oh my ~ truly inspiration in a glass! I cannot say enough about her because she has been on this incredible journey of health and realization. She has inspired me to juice and strive for balance in my love for food and healthy eating.....yet all at the same time she's stays so passionate about her quest - not to miss read!

Foodhoe's Foraging ~ Love Love this blog! Awesome photos on food adventures, mouth watering cooking insights and glorious travels about one of favorite parts of the country - yes! northern california to die for.....don't miss her tails of foraging, feasts + travels......

I cut and paste this clip on the bottom from Café Chocolada about this award ~

The Arte Y Pico award comes with these rules:

1) You have to pick 5 blogs that you consider deserve this award for their creativity, design, interesting material, and also for contributing to the blogging community, no matter what language.

2) Each award has to have the name of the author and also a link to his or her blog to be visited by everyone.

3) Each award winner has to show the award and put the name and link to the blog that has given her or him the award itself.

4) Award-winner and the one who has given the prize have to show the link of "Arte y Pico" blog, so everyone will know the origin of this award.

Thanks everyone and to all: Many great adventures in the world of food blogging!

Easy No-Bake Raw-Like Cookies
©2008 Ingar Brunnett, TasteMemory.com

Bowl #1 ~ combine ingredients below
• almonds, walnuts, pistachios (crush in plastic bag w. mallet or food processor, but keep it chunky)
• pumpkin seeds, sunflower seeds
• dried coconut flakes (I found some organic sulfur free dehydrated ones at health food store that were very cost effective + yummy)
• dried apricots, mangoes, pineapples (trim to small pieces with kitchen scissors)
***Other stuff you can add + whatever to your liking: sesame seeds, hemp seeds, flax seeds, cashews, raisins, other dried fruits, raw chocolate pieces or cacao chips, etc.
***Use unsalted nuts, preferably organic and raw when possible.


Large Bowl #2 ~ combine ingredients below
• 1/2 cup nut butter (almond butter, cashew nut.....choose a favorite)
• 1/2 cup honey and slightly more as needed(I use orange blossom honey, because I love the floral taste and another important tip: ob honey is very heavy in texture which is great in binding these cookies. Raw honey is good to with the added nutrients. The heavier the honey the better.)
• generous dash cinnamon
• dash sea salt

Line cookie sheets with parchment paper.

Add nuts, seeds + fruits from bowl #1 to bowl #2. Combine thoroughly with a spatula. I found you have to adjust the amount of nut butter and honey to get the right consistency to get all the ingredients to somewhat 'stick' together. I add more honey to get everything binded together because I don't like the heaviness of the nut butter ~ you decide.

Don't worry if the whole thing doesn't stick together immediately. You want to bind everything just enough and the refrigeration will take care of the rest.

Don't forget just at least a delicate pinch of sea salt. The touch of salt with the nuts and fruit turn out quite savory.

I found using an ice cream scooper effective to drop generous spoonfuls of the mixture on the lined cookie sheet. Using the scooper and fingers, nudge the fallen away pieces to clump and form the cookie shape as needed.

On the bottom of my 'fridge, I found two slots to perfedtly rack up my cookie sheets!

They are best when left to chill overnight and even better after 24 hours. These cookies were gone before they were ready set chilled. If you're desparate to begin the tasting experience, you could chill a few in the freezer for a quickie.

I love this recipe and am still developing it to make it more 'transportable' yet raw. There are several versions of this recipe out there and a great one that inspired me is ShannonMarie's on We Like It Raw, an informative raw foods/lifestyles website.

p.s. they must remained chilled to keep their form - taste best straight from the refrigerator.

ssäm: the next best trend in a bundle ~ lettuce bundle that is....

curried shrimp ssäm: love making this for the family.....


In the beginning there was lettuce: Bibb lettuce entwined with baby romaines awaiting.....


curried shrimp with basmati rice lingers with savory seasonings such as curry powder, brown sugar, onion powder, garam masala, paprika + sea salt.....


from the Korean "banchan" family - easy marinated cucumbers: the trick to this is pre-salting with sea salt to soften the cucumber slices. Thereafter, squeeze the water residue out of the cucumbers prior the remaining marinating process......


I love going against the grain: a globally inspired ssäm derived from my love of spices from India + Korea combined with a fresh twist sans the spicy Korean hot chili paste kochujang.....really not needed here.


helpful ssäm eating thoughts: enclose the surrounding lettuce leaves into a 'ball' like bundle and then exercise your right to bite.....

Hey can you believe this?!! I am at a loss for words today.....basically this week I have been multi~tasking to death and realizing I can only do so much to conquer the world in one day.

Yet I wanted to share this recipe with you along with sexy food porn shots to keep my creative flood gates open......and I'm actually running out the door with a platter of these (lettuce wraps + cukes in the cooler and the curried shrimp + rice in the hot pot) to make it to Mochachocolata Rita's Chinese Take-Out Party



MC Rita has literally got it going on with a host of bloggers from all over the globe at her doorstoop with platters of savory dumplings, gyoza, potstickers, Szechuan chicken and even sweet & sour pork belly to name a few from her guest list.

See you there!

The spices mentioned below for the marinade have been recipe tested-true blue to the utmost and should definitely result in a savory + sweet seductive accompaniment to a meal or perhaps an amuse-bouche for your next house party.

It would be quite enticing to pair alongside a glass of well chilled dry yet fruit forward Viognier or perhaps a spice-ladened mango inspired Gerwürztraminer.

curry shrimp ssäm ~ lettuce wrap
©2008 recipe + words Ingar Brunnett, TasteMemory

1 lb. shrimp, deveined, butterflied and chopped to bite sized pieces
1 Tbsp. curry powder
1 Tbsp. brown sugar or natural cane sugar
1 teasp. onion powder
1/2 teasp. sea salt
1/4 teasp. garam masala
1/4 teasp. old bay seasoning
1/4 teasp. paprika
1/4 teasp. cayenne pepper
freshly ground black pepper
1 Tbsp. olive oil

to sauté
1 Tbsp. olive oil
1 Tbsp. sesame oil
1/2 juice fresh lemon

to serve
Boston/Bibb lettuce leaves, two big heads, rinsed and dried
bunch of baby romaine leaves, rinsed and dried
steamed brown or white rice

optional
korean pickled cucumbers or radish (future post ~ promise....)

In a medium size bowl, add shrimp and all the seasonings. Remember the key is to chop the shrimp into delicate bite size morsels. Toss gently until seasoning is evenly distributed. Lastly, combine with olive oil. The spices may seem like a lot but the shrimp absorbs it like a sponge which perfects the marinade. Cover and chill for 1 hour or overnight is fine.

Heat both oils in sauté pan. Add the seasoned shrimp and sauté for 3 to 5 minutes until it becomes cooked through and gains a lovely rich golden brown color. Careful not to overcook shrimp. Squeeze the juice of half a fresh lemon over the shrimp. Remove from heat.

Serve family style so everyone can help themselves with a Bibb lettuce leaf or two, line with a few baby romaines on top, then a heaping dollop of rice with a generous spoonful of sweet savory + spicy shrimp. Top with pickled cucumbers or radish if desired.

This is perfect as an appetizer or a side dish to a meal.

It's a mouth watering experience in a delicate jewel~like bundle.

diary of a mad foodie: how to make korean seaweed soup aka miyeok kuk or nicely said ~ sea vegetable soup globally inspired!

dried seaweed: not your everyday dime store visitor......


submerged in tap water: resurfing back to the sea.....options are endless now


freakin' mermaid left her *&#$&@$! garter belt on my kitchen counter


If you were ever wondering how to cook with seaweed or *ahem* sea vegetables, I thought to share a bit of insight with you. I reiterate the term sea vegetables because of previous reactionary comments from people that are not familiar with the fab quality, taste + nutritious value of seaweed.

When I first made a pot of Korean seaweed soup, also known as miyeok kuk for my in-laws and others......I didn't find them too responsive to it.

With that in mind, I began a quest to develop a recipe that would be more inviting to the timid palate yet still retain its intensity and savory appeal. That seems to be my motto......retaining intensity + savory appeal without overtly turning palates away......but at the same time retaining the challenge!

Challenge is so necessary.....don't you think?

aaaaaghhhhhhh!!! OMG - Wwwhat is that thing??!!


I also wanted to mention, that I find my readership to this blog quite adventurous and your comments have already proven that! Alongside your posts on your own blogs ~ that I find more so challenging + entertaining, so here goes.....


trimming unnecessary ends: parts that are overtly ewey + gooey......like I prefer not to have in my soup.....hey, but makes a real sexy making facial mask when blended with honey......I'm not kidding


I have been on this trek to develop a more health conscious (I hate that combined effort of those two words, but I can't think of anything else right now) recipes that focus on use of natural, organic and globally inspired ingredients. I consider my cooking to focus on Korean American inspired recipes as well as other Asian recipes with a slant (hah!) toward healthier, natural ingredients and approachable techiques for the Americano and global foodies abroad.

For example.....the seaweed soup I grew up with was made with chicken broth, but had chunks of beef simmered alongside obscenely gaudy wads of seaweed. I think sometimes my mom threw in chicken gizzards and other obscure body parts (animal parts mind you)to really freak me out per chew.

the beginnings of the trimming session: From here.....I trim to more definitive bite size pieces. The long strands on the far right side is the stuff I've trimmed off for my facials.....like you really want to know


trimmed the stem off here (left top)......then sliced into very thin strips lengthwise (top right)


Miyeok guk is traditionally prepared for the pregnant/nursing mother and college students because of the high nutritional content including fiber, protein, iron and calcium.

Raw foodists and those of you that are watching the chain of emerging super foods know that seaweed contains an extraordinary amount of wealth of minerals + vitamins including iodine, magnesium, calcium, vitamin A, C, B12 to name the very few as well as nutritionally valued fatty acids.

nicely trimmed, seasoned + topped with the niceities.....doesn't it look ~ well at least presentable now?


all dressed up


supporting cast members from the top: green onions, roasted sesame seeds crushed, knob of fresh ginger + minced garlic

I also pre-marinate the seaweed with garlic, green onions, fresh ginger, sesame seeds and sesame oil for starters.

My Korean relatives.......most notably my elder uncles & aunts enjoy my cooking but slightly freak out because it really is not 'tradional' Korean cooking. Actually, some of this stuff my mom taught me....and once they know it was handed down by mom then they leave it alone.

I do not use fatty cuts of meat that is common in some Korean cooking. For example if fatty bacon is called for, I usually replace with paprika+onion powdered smoked chicken, lean cut of pork or if I'm lazy Canadienne bacon. Another commonality in Asian cooking is the use of two to three different meat proteins in one dish (as I am discovering this becomes more difficult for some people to digest or lets say for those that are trying to trim back a bit aka gut builder).

cukes for banchan: slice the cucumbers paper thin ~ evenly, precisely...........what?.....Who's a control freak? Does this pict reflect control freakism?

I also use more ingredients + methods that are fresh, less preserved and perhaps from other cultures that will generate questions marks and slam doors on traditional Korean 'zen' cuisine.

Actually, being of Korean descent I have yet to run into a 'zen' Korean. As I call it and my husband even reinforces what we call the 'hostile Korean'. Why do you think they still have the north and south?

Also, why do ALL Koreans in the United States + elsewhere claim to be from Seoul?

Like there is no other f*** city in that country other than Seoul?

Who's hostile?

Strange.

simmering with goodness: abyss of minced garlic, green onions, ginger, sesame seeds, onions, sea salt w. seaweed + chicken broth


welcome home: how to make a perfect bowl of soup

I like make seaweed soup to replenish my family with something soothing, comforting and nourishing.

I also make it when we've been to busy to make it out to the beach as it reminds me of emersing myself in ocean waters to be free.

The taste memory of seaweed soup reminds me of returning home......and not necessarily to the one readily considered home.......

korean seaweed soup ~ miyeok kuk
*refreshed* version © 2008 recipe + words Ingar Brunnett, TasteMemory

1 1/2 oz. dried korean seaweed for soup (or wakame) for example see here
5 green onions, tops + bottoms trimmed off, minced
3 cloves garlic, minced
1 teasp. fresh ginger, minced
1 Tbsp. toasted sesame seeds, grounded with mortar + pestle or other
2 teasp. sesame oil
sea salt to taste
freshly ground black pepper

soup stock:
2 quarts of filtered water
4 cups of organic chicken broth or vegetable broth
1 whole onion, outer skins peeled off

optional:
1 small korean white radish or japanese daikon, sliced in half, then in half moons 1/3" thick
1 clove garlic, sliced really thin lengthwise

steamed brown or white rice

In a large bowl, fully emerse seaweed in cool water. Allow to soak for 20 minutes until soft and pliable. Rinse thoroughly and drain.

Trim off ends that feel ewey + gooey + overtly gelatinous (doesn't this sound appealing? ~ see picture above for reference. Test by trying to tear the bottom strands off - if they tear easily....then it's trimmable. Also, please note you don't have to do this to the 'T' regarding the trimming of endz.....This is what my mother taught me, and I know from experience that *other* Korean families don't really do this as much as my immediate family of chopping + slicing + dicing + trimming freaks.....so you can chill on this part to your liking.

Also, I really think that trimming the seaweed to smaller bite size pieces makes this soup more palatable. The intense Korean versions I've had retains the seaweed in huge wads in your bowl. Not too pleasant. I also trim off the thick stems (see photo above) and slice them into to thin strips. Again, this is your call.

After the trimming episode, squeeze out excess water from seaweed and place in medium size bowl. Add 3/4 of the chopped green onions, garlic, ginger, sesame seeds, sesame oil. Then taste test a few strands. Remember there will be a hint of saltiness from the sesame seeds so consider that prior adding the sea salt. Also, make sure the sesame seeds are roasted and ground....this is so essential in the flavor of the marinade I can't tell you enough! Season lightly with sea salt and freshly ground black pepper to taste.

Combine mixture, cover and chill for 30 minutes or overnight.

In a large stock pot, add water, chicken broth and the whole freaking onion intact. Bring to boil, add the seasoned seaweed, sliced radishes + sliced garlic. Bring heat down to low~medium and allow to simmer at least 20 minutes whilst stirring on occasion. You can simmer a bit longer, just bring the heat down until ready to serve. Do not cover.

To make additional marinade aka ganjang for soup, in a small bowl combine 1/3 cup soy sauce, dash of sesame oil, freshly ground black pepper, toasted sesame seeds if you have any left over and the remaining minced green onions.

Ladle into soup bowls.

Serve with steamed rice + ganjang for additional seasoning.

Also, YUM with pickled cucumbers, kimchi aka kimchee and other banchan....but that's another post!

Danish Layer Cake: Freedom to exercise

my attempt at baking something masterful....please don't laugh....esp. Medena over at Café Chocolada, pastry aficionado!

I am reading M.F.K. Fisher again.

She has been a delight to read because she breaks tradition.

Her voice is dauntless at times that I wonder how she ever survived the early years with her sense of clairvoyance and attitude toward the sedated just mix a highball crowd back then.

Last few nights I have been reading and re-reading through The Gastronomical Me and realized something about her.

Absolute pure genius she was.....

She was purely a different breed; so exact as a matter of fact and I imagine was perceptive as hell. If you sat clear across the room from her, she would be able to sop your soul through like dense bread over meat drippings.

Then on a flip coin I read vintage The Cooking of Provincial France.

I actually grew up reading this book not realizing M.F.K. Fisher was a woman.

I cherish this book with dear life.

If a tornado were to run through this house.....I'd grab my kids, my purse, this book and my eyelash curler ;-)

With the 'munchkins' we decorated this cake with a make-shift pastry bag from parchment paper.....frosting is made of cream, white sugar, vanilla, a touch of gelatin, drained chopped fresh pineapples, hand shaved semi-sweet chocolate....

I made this Danish cake referring back to my taste memory when I worked as a designer in Los Angeles some years back. I also found an old recipe from another out of print book that re-played similarities of ingredients from the Danish cakes I used to love so much.

There was a Danish bakery nearby where our breaks were taken.....in between hunkering over the drafting board, cigarettes....I recall the treat of layer cake and for later a sweet roll with slivers of Havarti cheese with thick wedges of cucumbers.

I love Danish cakes and also some French pastry because it is not cloyingly sweet like some American cakes aka Betty Crocker inspired.

This cake was a killer to make ~ supposed to be a three layer cake but I couldn't fathom how that was done as explained in the recipe, so instead of creating a pile of crumbles I relented to the simplicity of two layers.

Too many increments, too precisely oriented and already naturally uptight because of Asian descent (ha!).....Korean to be exact.....I'd rather let loose on a savory dish......marinate + roast a bone marrow for pete's sake......spend an afternoon with a mallet and a side of beef would be nice, or perhaps cram a bag carrots through a juicer to get my aggression out.

Bake a cake?

I do things for love ~ esp. for the love my family and friends.....

Okay so far MFK Fisher, Danish layer cakes, vintage cookbooks, family and friends which leads to my official thank you to Medena at Café Chocolada for recently presenting me the E Award!


I am enamored to receive this especially from the pastry priestess herself for my blogging.......Thank you! Whenever visiting her site I feel inspired by her passion for the art of baking.

Thank you so much Medena for thinking of me and I look forward to reading more about your pastry sensibilities.....

Sharing a slice of cake among friends: at the end of it all.....it did taste good. It had a light sponge cake appeal and I mixed in fine shaving of the rind and juice of half a lemon.

In tradition to this cyberspace exchange.....I pass on the E Award to the following bloggers:

Nina's Kitchen ~ Do check out her masterful creations. I am constantly waiting at her door stoop like a puppy to admire her culinary creations. Visually stunning yet also salivary gland inducing.....She may have already be granted an E award with all she has done, but here goes....

Sweet Home and Garden Chicago ~ Carolyn is a garden blogger but has enticing food insight and recipes. Another twist is her take on traditional Korean recipes that have been lovingly passed down to her from family. I love her take on Soul food and Seoul food! A master gardener as well ~ she inspires me to go beyond growing herbs when she writes about her bountiful gardening....

Mochachocolata Rita ~ I love mocha girl's savory, fun + often times outlandish approach to cooking and blogging. Melting pot cooking with Asian inspirations that is delight to look at as well as ponder......'Hey - I would have never thought - but looks enticing enough to try!' I like how she takes my thoughts out of safeguard as she introduces Indonesian + Chinese + more with her personal touch.

Food Mayhem ~ Okay she cooks, she dines, wines, dices and promotes food happenings. Amidst invitations to food centric events and her own dining escapades. I often times wander over to her side of the cyber globe and feel like Carrie Bradshaw of the food world with stilettos on trying to keep myself from tipping over each tantalizing post! Talk about the queen of food posts.....over here in the slow balmy South ~ I am trying to keep up with each day's douse! She's about a dozen posts ahead of me and going strong!

Passionate Eater Like moi, a California transplant in the South. Read + See her dining adventures from San Francisco and now in New Orleans and then some. Beautiful photos, glorious rousting of well executed dining finds and always a fun read. I love everything she orders and imagine I am dining there right alongside every bite from oysters in chardonnay sabayon or an earthy bowl of gumbo to a serving of ooey gooey nachos @ Lakers game......!

Bloggers awarded: please feel free to pass on + cut & paste this E Award as needed + would be lovely to link it back to me @ TasteMemory!

Next up another gracious award! Thank you kindly to Nicole at Art and Aioli for the Blogging with a Purpose Award

More words to follow about BWAP Award......


Adieu, till next time!

Beauty and the Beet: The Brilliant Impression Part II

blow off the cover of preconceptions: sangria is that you?

Part II of Beauty and the Beet: The Brilliant Impression continues here. See previous post below or go here to begin Part I.

Dinner with the family at the original historic Cafe Du Nord continues:

The next course arrives, which turns out to be the most delightful sweetbreads served over a crisp pastry puff.

No time to argue about preferences in offal between the delicate bites that melted in my mouth and lingered of sweet cream with the slight tang of capers that met in the middle of freshly chopped parsley which finally gave way to any preconceived notions.

I discovered something new......it was fun to eat and each bite left me to smile.

For the adults, chilled wine was served inside varied labeless odd shaped wine bottles that were mismatched in color. The bottles came in hues of blues, greens and reds. But no matter the bottle, it was always a pink rosé that trickled forth like drinking water into the stemless bistro style wine glasses.

Next up, beef fillet in a mushroom based sauce served with white beans that were simmered soft until crème-like yet holding its composure.

By this time I was brimming over. The sauce was a reflection of the 'mother sauces' and a beaute to bite. Sweet and savory enough to keep me in the glow.

Sometimes they would bring another salad platter of chilled green beans in a light cream sauce with chopped hard boiled eggs and onions. My walls of resistance came down and I think I was only eight years old.

The final breath of the meal was dessert. Always the same; similar to a custard flan and coffee.

I realize after sharing this that someone from the neighborhood might write to me and blow my buzz about Cafe Du Nord.

berries are so divinely created.....

I went back there during my college years with a bunch of friends for New Year's Eve dinner. I left disappointed as it didn't taste the same or as good to me. The bald gentleman wasn't there but everything else was the same, including the glow and the paintings I spoke of. I remember biting into the beet salad and it tasted like cans and the outer edges of the yolks from the chopped hard boiled eggs had that green tinge. Which meant they were overcooked and didn't bother giving the eggs an ice water bath to avoid the discoloration.

But who am I to say, I went back when I was twenty something with a bunch of riotous friends on New Year's Eve so my vision and palate might have been slightly blurred....(LO!)

In closing, dad encouraged me to take risks because he did that every day of his waking life. It's only today I can only imagine the courageous risks he took.

That's what my mom said: when you have children you'll understand.....

He moved us from Seoul Korea to Saigon Vietnam in the midst of the Vietnam War. He was the food and beverage manager at the the U.S. Army barracks stationed in Vietnam.

We lived in Saigon, then to the coastal town of Vung Tau until we eventually settled in the south central region of Can Tho, before we fled during a mass upheaval in the Can Tho area.

at the beach with dad ~ I recall I was slightly bummed in this pict because I wanted to go swimming.....we're at the beach right? the days when cigarettes were like text messaging.....

My father was able to acquire immediate Visas to the U.S., we hopped an Army issued helicopter in Can Tho to Saigon. Boarded Pan Am with a layover in Honolulu before we settled in San Francisco.

We were very fortunate.

My parents received a letter from a friend that was still in Vietnam. He sent us a photo of our town home in Can Tho.

It was a photo of a pile of rubble and concrete blown to pieces.

When I cook with beets it reminds me of my father.

Courage, passionate, gratitude, depth and a bleeding heart embracing all things that we might normally think as crazy but by far deem as courageous efforts.

Beets do remind me of hearts. I recently read somewhere that drinking two glasses of beet juice a day significantly lowers blood pressure and helps maintain a healthy cardiovascular system. Beet juice might be tasty with pomegranate and/or strawberry, raspberry and fresh ginger juice too. I'll have to try that.....maybe with a splash of cointreau?

to see life as always full don't~cha think would be so freeing perhaps......the remnants of cooking beets: beet juice really!


Beets are bold to me in sight, taste and when raw, their resonance lingers a slight burning sensation more in my lungs than my mouth.

Beets remind me often to take risks perhaps for what you love or what you think you might love......when I think about my dad he was all about taking risks.

If we never went to Vietnam because of my dad he wouldn't have been there to support the American troops.

A recollection of Vietnam was my first dance as a toddler at the American Officer's club located at the roof top restaurant that overlooked the city of Can Tho. On those nights they played Al Martino and Patti Page and served lobster thermidor with T-Bone steaks to the service men and their guests.

My mom said we drank Coca Cola while dad imbibed in a beer and we watched the U.S. Army issued fireworks go off in the night sky.

It was a crazy time.....

my dad loved this thing....that's why he even took a picture of it. what was it called? I remember the rolls of tape were as thin as gift wrap ribbons and were made by 3M.....real flimsy and all I wanted to do was get a hold of one, pull out the tape and run through the house until the whole thing was dragged out of its sprocket......hah ~ fun!

If my dad didn't bring us to California we would have never made it out of Vietnam.

My father embraced the European culture fondly. He was never into being atypical, thus he never cared for stereotypes of anything.

I think what drove his intensity was for the love all things of beauty and for life.

The Beauty and the Beet has been written to remember my father....

Sean Ku Lee

In this life......He left a brilliant impression.



beauty + the beet salad with raspberries & fresh greens
© 2008 recipe & memoir Ingar Brunnett, Taste Memory

2 fresh red beets, skin peeled
1 pint of fresh raspberries
1 tbsp. white sugar
1 bunch of fresh arugula (torn to bite size if needed)
1/4 cup white onion, minced
2 hard boiled eggs, coarsely chopped
sprigs of fresh parsley and chives, chopped

dressing
1 tbsp. honey
1 teasp. sea salt
freshly ground black pepper
3 tbsp. of good olive oil
juice of half a lemon

Slice beets 1/3” thick rounds, then slice in half. In a large saucepan cover beets just enough with water and a pinch of sea salt. Bring water to boil, cover with lid and turn off heat. Allow the beets to stand covered for 5 to 10 minutes until al dente tender to your preference. Avoid over cooking the beets (who wants the mushy canned texture of beets that have incessantly haunted our taste memory?). Drain water from beets.

Add raspberries and sugar to the beets. Gently fold together, then allow to cool.

Cover and chill. Increased chill time in the refrigerator will help restore the intensity of the ruby red color of the cooked beets. They can be chilled for 30 minutes, a few hours or overnight.

In a small bowl whisk the honey, salt, pepper, olive oil and lemon juice until creamy.

Toss the arugula with ¾ of the salad dressing and arrange on serving platter. Drain excess water from beets and berries, then arrange on top of arugula. Pour remaining dressing over the beets. Top with chopped onions, eggs and herbs.

Delicious when served with slices of a crusty bread or baguette

Beauty and the Beet: The Brilliant Impression

Bejewelled: beets, berries, chopped eggs, white onions, minced parsley + chives......light drizzling of honey dressing crosses the threshold.....

This is a smattering of a post.....so I decided to condense this to Part One of Two à la Beauty and the Beet.

Part Two will be posted shortly this week.

My love affair with root vegetables began with the beet.

Perhaps not in the dark earthen crevices below where the dirt is so gravenly wet underground it seeps through your nail beds, but rather off the beaten trek years back when my father took us to dinner at the original historic Cafe Du Nord near San Francisco's Castro District.

Back when it was an inviting supper house complete with its Basque inspired dinner menu served family style. A repast with a set menu that created the tone nightly with six courses and amply served alongside with some obscure chilled rosé strewn in labeless oddly shaped and colored wine bottles.

The tinge of pink through my mother's rosé glass, the beet salad with chopped hard boiled eggs and the red stain from the beet juice soaking through the last shred of my baguette has simmered in my taste memory for so many years.....



i *heart* beets: entranced by a living breathing bleeding geode....

The concept of food + memory has been a frequent haunt of mine and it's only as of recent that I decided to let go of myself, get of out of my freakin' way and excavate through that back logged mind mine beginning with my family stories.

Which in turn has led to finding this space and place to shed light on someone that left with me a brilliant impression.

My father.

My father passed away 6 years ago and his final days came rather abruptly. I will just touch on this briefly about his passing because I don't want this to be an angst post but rather a living tribute to someone that had a profound effect on the development of my person. What I have written is a recollection of just a glimpse his journey that I met along the way of my own.

When I was a little girl my parent's owned and operated a delicatessen in the Mission District in San Francisco during the height of the Bay Area's food revolution. This was an incredible time for me. My curious palate was introduced to the diverse range of cultural cuisines from the neighborhood. There were immigrants from all over the world settling in San Francisco and my parent's deli thrived in the midst of foods from Mexico, El Salvador, Puerto Rico, Russia, Italy....even Japanese home style cooking and of course regional Chinese cooking.

The food at the deli was a reflection of the melting pot of San Francisco as well as traditional delicatessen style fare of sandwiches made with the freshest of San Francisco style French bread and produce.

The sandwiches were made in crusty bread that fought back with slight resistance into a dense yet pillow-like threshold of savory meats, lined with fresh crunchy slivers of lettuce, pickles, tomatoes and whatever else desired. The options of meats included salamis, fresh oven roasted roast beef, pastrami, corned beef, head cheese, Louisiana style hot links (just to name a few). Also on the menu were the new wave of organic and farm fresh inspired sandwiches that payed homage to whole grain sprouted breads, alfalfa sprouts, avocados and for the faint of heart.......bacon.

sourdough for noshing....not from my beloved city ~ but it will do.....at least for now

After a long day at the deli, my father would often take us out to 'dine' for dinner as a family. A restaurant we frequented was Cafe Du Nord located in the Upper Market-Castro district leaning toward the slightly seedy, prior the 'emerging' neighborhood it later became. Now this is the original Cafe Du Nord which was a sort of a quasi-French Basque bistro at the time. Today, Cafe Du Nord is a trendy nightclub, restaurant and live music venue.

After my dad parked the family car, which was either the Chrysler wood paneled station wagon or the obnoxious yacht of a vehicle.....the highly coveted Cadillac Fleetwood Brougham with its own 8-track tape player that was factory installed(this was all top of the line stuff btw even the station wagon which eventually met its demise after one of the wood panels finally faded and fell off); we would take a flight of steep stairs downward into the basement of a storefront which was the perfect cave like setting for the literal 'underground' Cafe Du Nord.

The historic cafe was built in 1907 and at one time was a notorious speakeasy during prohibition. It was pretty much what you would imagine it to look like; dimly lit with odd sized and handsome antique dining tables throughout the main dining room with an evocative yet bucolic ambiance. Many locals frequented this eatery which had enough of slight upscale vibe with a familiar ease to call it their favorite neighborhood bistro.

speakeasy to me......is that you beaujolais?

On the walls were series of oil paintings that thematically reminded me of the revolutionary romantic period of Theodore Géricault, Ingres and even the idyllic American painter Turner......oh my art history days, which should be a completely other blog.....sorry. Anyways, these were not the canny paintings you've seen at your gas station corner and those blow out events at your nearest convention center in need of rental fees in between major events, but rather the restaurateur's quite exquisite and most likely personal collection of paintings. The collections were complete with fruit & wine still life, formal portraits, battle scenes, courtship and even tall ships in turbulent waters. Each painting was also lovingly installed with its own spotlight to feature its beauty. I know the subject matter may sound canny but I do recall these paintings to be quite impressive.

The owner was a short bald gentleman with an extremely thick mustache that twisted ever so slightly upward at each end (yes, seriously!). He was the exact reflection of what the proprietor might look like in such an establishment.

There was a painting in the main dining room of a man in a old fashioned military uniform; perhaps he was a general as he wore many decorated medals upon his uniform and he was painted with great distinction. He had the same facial features and the mustache as the proprietor, which led my parents to joke with a sense of seriousness that it must be a relative of his.

Upon arrival, we would often find him sitting at the hand carved mahogany bar near the baby grand piano reading a paper. He always gave a familiar nod to my father. I’m not surprised he recognized us as we frequented there often and I am positive we were the only Asian family and definitely Koreans that dined there.

As I am rummaging through my thoughts, I cannot seem to recover some of the conversations my family had over dinner at Cafe Du Nord. It actually saddens me that I am drawing a blank on specific words that were exchanged with my dad, my mom and my little brother during these special times out. It seems as if it were another lifetime ago and the words have been erased from my memory.

What I do recall are certain 'moments' as we sat around the bistro table. The dining room always had a tranquility that I was instantly drawn to upon arrival. The lighting was warm and dim.....a glow emanated throughout. My dad's stress level would ease as soon as we arrived, and it's only today that I realize how much stress effected his life.

Since we arrived after closing the deli, it must have been around 7:30 in the evening before we settled in for dinner.

They offered only a prix fixe menu was set each night with about seven courses that was served family