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Saturday, August 31, 2013

Modern Choctaw Cornsticks

None of the women in my family are pushovers. They are firebrands, fighters both feisty and ferocious. They are engineers, businesswomen, nurses. Above all: they are, without exception, beautiful and intelligent women who know what they want in life. Naysayers could try and call them headstrong, but no one ever doubts their strength.

It's a big legacy to live up to.

My paternal grandmother is no exception. She's half Choctaw and Caucasian and hails originally from Southeastern Oklahoma in the heart of the Choctaw Nation before moving to New Mexico. Her American Indian mother died when she was young, and when her father remarried she was sent away to Indian boarding school.

A normal little girl would have probably raised less hell, but you probably know where this story was going. I don't have an exact number for the amount of times she ran away from the Goodland Indian Orphanage, but enough that it became obvious she wasn't going to stay at a place if she didn't want to. She was going to carve her own existence the way she viewed it, even as a child.

Thursday, August 8, 2013

Tamago Kake Gohan (卵かけご飯)

I love sharing recipes on my blog that aren't even really recipes, but more of an introduction to an idea. This dish can barely be called a recipe, but definitely will introduce you to a fabulous was to enjoy eggs and rice that is truly a snap to prepare.

Tamago Kake Gohan (卵かけご飯) literally means "egg over rice" and it may look strange to a western audience, but it is actually very popular in Japan for breakfast. The raw egg gets mixed into the steaming hot rice, emulsifying the egg into a rich creamy sauce that is amazing with the hot rice.

The best thing about tamago kake gohan (or TKG for short) is that there are limitless variations to employ. I think I could do a tamago kake gohan recipe every day this month and still just be getting started on all the tasty varieties. This classic version has shoyu and green onions, but feel free to try adding some furikake, wasabi, or even some canned tuna. Later next month I have a garlic and curry version to share with you!

Tuesday, August 6, 2013


Everyone who eats with me, chiefly Mr. Mochi and the Bro-chi, knows I am a bit obsessed with finding Hapa food. Nothing makes me happier than getting to try some hole-in-the-wall Hawaiian place, or trying the crazy Japanese curry hot dog at the food truck (review coming soon, it was totally delish). Sometimes silly, sometimes glorious, I'm totally there. It's my passion; I love seeing how cultures adapt cuisine into a giant melting pot of influences and flavors.

So when I heard about the Ogura Bruxie, I already had my flip-flops on and purse in hand.

I mean seriously, I had to try this! A Japanese ingredient, azuki bean paste, in a restaurant that serves patty melts on waffles?

Ogura Bruxie!!!
Bruxie is a small chain here in Southern California that offers sandwiches exclusively on waffles. Breakfast, lunch, dinner, and dessert, there is a waffle sandwich for you. Not only do they offer unique waffle sandwich creations, waffle fries and salads, they also have some unique floats and shakes made with frozen custard.

They also are interesting because they are a chain that is focusing on using more organic ingredients, as well as things like compostable drink containers, real maple syrup, and sodas without high-frustose corn syrup.

I did indeed try the Ogura Bruxie ($4.95), but also was delighted that there were tons more tasty treats to be found.