Dig into Your Kabocha

Another tasty sweet natural home grown KABOCHA.   Just rinse it, cut open, de-seed, put in a roaster pan with lid with some water.  It comes out tender and sweet.   I love KABOCHA.  Do you?

If you have purchased from a grocery store before, I myself had a bad experience with it.  I don't know how old it was, but my taste buds were stunned by its musty bambooshoot odor and taste.  It was unpleasant.  It was a "blah" taste.  Now the KABOCHA has been cropped in my brothers garden I do not refuse the offer to take home one or two.  

Try it.  You will love it - roasting it is the best method.  Put it in your Chiffon cake or pie instead of that mushy watery pumpkin.  You will have fans. 

Deliciously sweet.

DORAYAKI Testing #3

Finally this recipe found at www.Japanesecooking101.com turned out a successful Japanese pastry called DORAYAKI.
It's fluffy, and I like the idea of fresh DORAYAKI that I can control the sweetness of.  The commercially made pastry is all right, but I think they are overly sweetened to prolong the shelf life.  I wasn't too much of its fan before, but after this batch, I am eager to make them whenever, such as for bake sales.

Scary Expired Canned Food

Have  you checked your pantry recently? To my surprise, even after several checking through past months to make sure that there is no expired canned food sitting, I found this can of pineapple with its lid blown opened.  What's in it is a mystery that I did not care to venture further and a peek was enough to see that it needs to be tossed immediately.   How about your pantry?