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Recent Posts: This and That

Versatile Napa Cabbage

Winter is upon us, and this is the season when Napa or Chinese cabbage prices go down. I usually get a quarter cut of a huge head and it’s enough for a few meals. Other than stir frying with other seasonal vegetables, this year I’m into cooking the following two ways. But there are many […]

Cooking with Spinach and Tomatoes and an Update Nov. 2020

It’s been a while. Again. Last month, things were rather hectic. While the college I teach at has been doing in-person teaching since June, the university just started doing so for the fall semester, at least for one-on-one and ensemble lessons. Already, there have been a few Covid cases confirmed, but other than a day […]

Cooking with Sauerkraut

Sauerkraut, a European side dish made of fermented cabbage. It’s tangy, salty, sour, flavorful and healthy, as all fermented produce are. Having grown up in Germany, it was just a thing that came with a lot of meals, was served everywhere from high class restaurants to pubs, bars and cafeterias. Spiced and prepared differently depending […]

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