Polly's version of Marvelous Memorable Chocolate Chip Cookies

I think chocolate chip cookies is one of the recipe that challenges me.  Depending on the ratio of fat and sugar and type of sugar you use, you could have crispy or cakey or guwey cookies.  Of course, the other ingredients - eggs and amount of flour play an important roles in the result.  Which ones do you like?In searching for some recipes to try, I found this one I believe at Food52 website.  I found it interesting that it uses some snack bars as part of the ingredients.   Why not? I thought.  As I have tons of snack bars. 

So, how do I rate this cookies?  Good crispy cookies.  My preference is guwey cookies.

Pickled SHISO Leaves - beefsteak leaves and YOMOGI Leaves - Mogwart leaves

I love the aroma of SHISO and enjoy it over a steaming bowl of rice.   My friend gave me two plants this year.  One is Mogwarts - YOMOGI and the other is SHISO.   I am very lucky that they are growing heartily in my garden.   Unlike the previous green SHISO that I tried to grow, died out in winter and never to be seen again, these groups thriving well in a pot.
So, what shall I do SHISO?  I pluck the largest leaves, then, gently clean them under water; spread them over a drying tray or pickle them.  The dried SHISO leaves are crushed with mortar or using food processor or by fingers.  Put some sea salt and safe them in a jar.  Sprinkle them over rice and enjoy it.
To pickle them,.... well, actually I do not know how to start, but I placed them under the UMEBOSHI - pickled plum.   However, I did learn later that, you just need to pickle them in salt.  Then, let it sit for a few month, and it is done.  Really?  I asked.... I don't know... I have to do some research.

 Pickled them under the purchased pre-made UMEBOSHI - pickled plum.   Then, refrigerate. 

I hope it works.
As for Mogwarts plant, after crop them, wash them gently under running water.  Making sure all the aphids, if any, are washed off.  Then, strip the leaves off the stems;  spread them over a  large drying tray.  Place them outside in open air under a shade.   In hot summer day, dry in the morning and ready for packing in the late afternoon.   Make sure that entire leaves are absolutely & completely dry.   Store them in a Ziploc bag until ready for use.   When ready, crush them under Mortar or in a food processor;  use them to make YOMOGI Mochi.

PICKLED DAIKON AND DAIKON CAKES

It's been a very busy summer.  Summer weather is quite different then any other year.  Hotter and dry.   Some of the fruits in my garden are like in stunned mode.  Luckily in some part of California, weather has been great for crops.  These DAIKON were beautifully grown by community down in Salinas.  What to do with large DAIKON?   I didn't know what to do.  I just start cutting them into pieces or shredded them.  Julienned Daikons were used for MISO Soup; shredded Daikons were used to make radish cake - ROBO' GAO that we enjoy at the Dim Sum house on weekend;  large chunks and sticks ... well, I decided to pickle them.   I just placed them in a sanitized jars, filled all the way to the top with Japanese rice vinegar, chili pepper flakes... and also mixed some sugar with rice vinegar to add some sweetness.  Clean jar's neck clean to keep bacteria from forming.  Tighten the lid on; then, refrigerate.  After two months... oh my gosh, they are fantastic!  refreshing pickled Daikons that go well with rice dishes.

 For Rice Cakes

 For Pickles

 For MISO Soup

 For Pickles

 For radish cakes

 Rice flour for radish cake.... I think mixing some Tapioca flour would have been even better??

 Shorten the shredded Daikons into shorter threads.

 Pickling in recycled bottle after sanitized

 Refrigerate for 1-2 months; Then, enjoy!   *a reminder - always use a clean utensil to transfer pickles out from the jar to a serving plate.  Never reuse the utensil that has been used for other purpose to avoid contamination of the pickles.