Sequa squash.
Otherwise known by its Latin name Luffa Acutangula, Loofah Squash, Chinese Okra, or a myriad other names all over the world. When raised to maturity, it can be dried and used as a body scrub. But if harvested when still young, its flesh is sweet and can be used as a vegetable in many different, delicious ways.
Continue reading Stir-Fried Sequa
One Sunday, we were trying to figure out where to go with a couple of friends for lunch. They love sushi. They go out probably once a week to get it. We like our sushi too, just not as often. The hard part, though, is finding a sushi place open for lunch on Sunday. We ended up picking Kamakura Japanese Restaurant in Los Gatos .
It took us a while to find parking – who knew Los Gatos was so crowded on Sunday afternoon? When we got there, the restaurant was busy, but we were able to find a table. Unfortunately, the service was quite slow.
Normally, I’d go for nigiri, but I wasn’t feeling like it today. So I got the “Golf Roll” – unagi, ebi, maguro, and avocado wrapped inside-out and then topped with tobiko. Ehh. It sounded good but I thought it was sloppily presented and really not that great tasting.
Tai, hamachi, maguro and sake sashimi. Decent, with the hamachi coming out as the best.
Overall I’d say it was overpriced for just standard or even sub-par sushi fare. Typical for Los Gatos eats in general, IMO.
Kamakura Japanese Restaurant
135 N Santa Cruz Ave
Los Gatos, CA 95030
(408) 395-6650
Aloha, Nate
We went and bought another large, fresh corned beef brisket from Lunardi’s deli to celebrate St. Patrick’s Day. As usual, we have leftovers. I’m sure you’ve got some leftover corned beef too, but maybe you’re like me and don’t want to eat nuked leftovers when you’ve still got the memory of the real deal on your tongue.
So, I’ve updated my Corned Beef Hash post to make it easy for you to finish that leftover corned beef while still keeping your tongue and tummy happy. Enjoy!
Click here to go to the updated Corned Beef Hash article!
Aloha, Nate
First of all, I want to apologize for the lack of posts in the past couple of months. I didn’t intend on taking such a long time off of posting but sometimes life kinda gets in the way. I promise that I haven’t given up on this blog – in fact, I have a huge backlog of posts, just waiting in the wings. I thank you, dear readers, for your patience.
When I started this blog, it was simply to catalog some of the foods that came out of Annie’s kitchen as well as other food-related experiences our family has had. I have been challenged to make this blog better, more entertaining, and more informative. So, in the coming days, you’ll begin to see changes in the layout as well as the content. Continue reading Spring is coming; plus: How to make perfect hard boiled eggs