When I moved back to Hawaii, one of the things I looked forward to was starting a little vegetable garden. Three years into the project we call the Little Red Dirt Garden, we are still going strong. We are by no means self-sufficient but we enjoy eating and sharing...
Wishing you great happiness and prosperity This year, Chinese New Year is celebrated on Sunday, January 22nd, and kung hee fat choy is a traditional greeting you will hear amongst family and friends. There are differences in dialects but the meaning is the same,...
2022 Update When I started She's Almost Always Hungry over 14 years ago, it was random musings about my life and food. It has since grown into something so much more as I share with you my favorite foods, recipes, and travel adventures. As I launch a new chapter for...
Dorie Greenspan recently created a new Facebook group called Bake and Tell, a community about baking, sharing, and helping fellow bakers. You apply to join and administrators must approve your request. As part of the application, you must answer a series of...
With the holidays nearly upon us, it's easy to get caught up in the hustle and bustle and forget to slow down and breathe. As a confirmed Anglophile, there's nothing I like more than sharing an afternoon tea with friends and family. There's something special about...
Beyond the global events that shaped 2020, this has been a reflective year. And while I feel the connections from past generations slipping away, I am forever grateful that one link remains that connects the past to the present to the future, that of food. In a...
When it comes to pickles my friends fall into two distinct camps - those who love them and those who detest them. I fall in the middle. I don't mind them and enjoy eating them but I never crave them. I wish I liked pickles more because when it comes to preserving,...
March was crazy busy for me so I didn't participate in the Mastery Challenge (jellies & shrubs). This month I decided to combine the April challenge, quick pickles, with Easter, inspired by an article on Food52.com. What intrigued me most wasn't the pickle itself...
I was first introduced to Marisa McClellan and her blog Food in Jars several years ago. A friend learned of my interest in making jam and sent me Marisa's recipe for blueberry jam from her first book. And from that point I was hooked. Her cookbooks and blog make...
One of the early highlights of this trip to Hawaii was a family reunion of my Mom's extended family. I got to meet/reunite with members from all branches of the family tree. Some folks I barely remember from small kid time, others I'd never met. But there was lots of...
This weekend's Moveable Feast followed quickly on the heels of the last one as we try to fit as many as we can between summer and the holidays. This time we moved north to embrace the foods of the Quebec area. I will admit that when I first saw the theme, I was a bit...
I'm from Hawaii and grew up eating Spam. I know that a lot of people on the mainland find processed, canned meat products disgusting but to me it seemed completely ordinary. I'll admit that I no longer eat Spam as often as I used to but every so often I indulge. Spam...
I'm looking forward to Jon Favreau's latest project, Chef. So many favorite things all in one package - food, food trucks, food, Jon Favreau, food - well you get the idea. I started thinking about other films where food was a central theme and came across several...
A couple of weeks ago we had our first Moveable Feast of 2014. It started with a delivery from Amazon of a book most of the group members hadn't ordered but with instructions from our hosts that the recipes for the next Feast would come from the enclosed. The cookbook...
In spite of my not-quite success of making macarons at home on my own, I enjoyed the experience, atmosphere, and instructor in the class and was looking for more classes to take. Chatting with a friend - who is more of a baker than I will ever be - we started talking...
A Work in Progress I love macarons - the delicate French almond cookies, not the heavier coconut macaroons. I attempted making them once and the results were not good. I've always considered myself a cook and not a baker. Baking is an exact science but macarons...