Citrus Orzo Salad with Smoked Salmon

Over Thanksgiving weekend, I ate four slices of my dad’s German Chocolate Cake, half of his sweet potato pie, one slice of my aunt’s famous buttery two-layer vanilla cake with chocolate frosting, and another piece of celebration vanilla cake. Of course, those were just the desserts. The following Monday, I was in the gym running, lifting weights, and stretching my body into redemption. There’s the traditional reason for this type of gluttonous eating during this time of year: The body needs the extra fat to keep warm during the colder months. Then, there’s the modern reason: Guilty am I of being greedy.  Read more

Peach Salsa Spaghetti with Seared Scallops

A few weeks ago, I had the pleasure of spending time with a few kids. They proudly bragged how they’re served exactly four servings of fruit and vegetables a day. Are meals supposed to be a mathematical equation? These days the government is promoting their new food plate of recommended proportions, dieters shout caloric numbers, and grams of sugar consumed are closely monitored. With today’s cuisines being precise and instant, we’ve lost touch with joyful eating. Read more

Roast Garlicky Butternut Squash with Chicken and Wheat Pasta
Roast Garlicky Butternut Squash with Chicken and Wheat Pasta is my new social media addiction. It’s not quite as addictive as Twitter or Facebook, but its slowly gaining popularity. Similar to my early experiences of using Twitter, it was quite boring. Now, I’m beginning to follow relevant people or organizations, such as Newsweek, NPR, and so forth. There are a few food blogs of interest. Last November, someone, who I wish to remember his or her name, recommended a book, The Gastronomy of Marriage by Michelle Maisto, who is a food blogger at The Market The title sounds like an Italian Renaissance painting. The beauty is in the writing. To some, whose attention span is on par with today’s pop culture of instant trends coming and going in millisecond timeframes, Ms. Maisto is a relaxing read. Read more