Egg-lemon sauce (Avgolemono) is the secret ingredient to finish of a variety of Greek dishes. In this instance, the egg-lemon sauce acts as a thickening agent, thereby giving a unique, creamy texture and tangy homely flavor to the Dolmades.

The other day hubby and I discovered a quaint restaurant in Aptos, Ca, namely Cafe Sparrow. Right before walking through their entrance door, I spotted a dish on the menu board that caught my eyes right away, pork belly with eggs! It read so simply, yet the thought of grilled pork belly over a bed of black bean salsa, with a chipotle aioli alongside two eggs peeked my curiosity even more.

Incidentally, about a week ago hubby and I were doing our monthly run at Costco. There, amongst the many items we always manage to discover on a whim were Sous Vide Pork Belly! Unbeknownst to me that I would end up ordering pork belly & eggs about a week later.

All this to say that my craving for this dish inspired me to make my own rendition at home…

Well, I don’t really know much about this Hawaiian dish…other than I’ve only had Lau Lau a number of times from a chain eatery in shopping malls.  Of course, not knowing what home cooked Lau Lau could possibly taste like; and seldom do I run across authentic Hawaiian food where I live, I decided to just make them myself!

For those of you who has never experienced the southern comfort of collard greens, you are definitely missing out on a staple dish!  I’ve cooked this in many different ways but never holding out on two factoring ingredients that make this so good–apple cider vinegar and hot sauce.  Oh, and need I mention the obligatory bacon/ and or ham-hock to boot?!

Then into chairs, we sank to chat about this and that. Slowly, surely, we shared out loud telling stories that made us proud…

Prep time- 2 hours.  Filling assembly- 1 hour.  Steaming- 30 minutes.  Frying- 30 minutes.  Satisfaction of homemade dumplings- Priceless.

Here’s a healthy alternative to frying ravioli…and less of a mess, too!

The rain has finally reached us…Hoorah! We’ve had a dry spell for a while. Moreover, with the eminent lack of snow a few ski resorts at Lake Tahoe have had to close down for the season.

Now who wouldn’t love a recipe using only one pan?! And topping it off dining alfresco…

I could never pass up fresh-caught seafood, and there is nothing like wild-caught cockles on hot summer days…

Quick, easy, and impressively good!  Think of it as caramelized, barbecued bananas on a stick!  Here we go…

Although my family and I reside within distance of vast vineyards, wineries, apple orchards, and generally an agrarian’s dream community, there is one disadvantage or the-lack-of when it comes to buying certain products–the mere luxury of nearby (less than an hour away), culturally diverse markets in a quest for making international dishes I crave for…

Aloha!  Here is a dish I originally learned from a friend many years ago.  Since then I have tested out various other recipes with the hopes of capturing the true essence of Hawaiian cooking .  Mahalo…

Oh hey!  Well, here is an easy, rustic, comfort food, and I must say, just a simply delicious dish–originally adapted from Gwyneth Paltrow’s ‘my father’s daughter Delicious, Easy Recipes Celebrating Family & Togetherness’, that was a huge hit for dinner with my family.

By the way, don’t mind my son digging right into the eyeball there…he is quite the foodie who wouldn’t have those any other way but first!

Today’s lunch menu with the hubs was Scotch Eggs and The Classic Caesar Salad with a Perrier-Jouet Fleur de Champagne Rose Cuvee Belle Epoque 2004…just because.