We LOVE dragon fruit!
Have you ever tried it? The first time I ever tried dragon fruit, I hadn’t even heard of it before. I was on vacation with my parents in Vietnam, and the whole experience was magical. There were so many delicious things to taste, and all the fresh fruit was probably my favorite. Walking through the farmer’s market, I’d spot dozens of produce items I’d never seen in the States. Some required an adventurous disposition; if you don’t know anything about durian, for example, I strongly suggest avoiding it. I’ll just leave this right here for you and wait…
Now that you can’t unlearn that (raw sewage?!), I’ll continue. Other discoveries at the market were immediately appealing to the eye and the flavor payoff was just as satisfying–like the adorable and tasty dragon fruit. Click through for a closer look.
We LOVE this soup!
We had a rare cold snap in Los Angeles recently. And by cold snap, I mean that temperatures dipped all the way down to the low 60s. IN MAY, YOU GUYS. #neverforget. Anyway…my husband (Mr. Viv) is not a fan of soup when the weather is warm, so the temporarily gloomy conditions gave me a chance to sneak in a soup night without having to wait another 6 months for “true” winter to return.
A couple months ago I learned how to make miso paste at a workshop given by chef Bob Dornberger at Machine Project. It was surprisingly easy (and fun!), so maybe I’ll write a separate post about that later. Making miso soup is also really simple, and you don’t even have to use homemade miso. You can totally use store-bought miso paste, and the end result will still be delicious! Read on for the details.