Monthly Archives: February 2013


Have you ever bought green onions and by the time you want to use them, they are all slimy on the outside because they have been sitting in your fridge for too long?

I have.

I often buy a bunch of them when they go on sale at our local Asian supermarket. I know, you’re not really saving THAT much when it comes down to it, but how can you resist when they are five bunches for a $1 compared to  $.79 for one bunch?! I can’t.

Green onions are so versatile and add great flavor. I use green onions frequently in Asian cooking. Just to name a few uses: as garnishes, in marinades, in stir-fry dishes.

I have found that it saves me so much time and hassle if I cut them up and freeze them when I come home from the store. This way, when I need them for a dish or a marinade, I just grab however much I need from the freezer. No more going to the fridge to find rotting green onions or having to get my cutting board out if I just need a little bit.


It’s easy. Here’s how:

When you come home with your freshly-purchased green onions, pick out any wilted parts. Wash all of the green onion bunches in water. Let them dry on a long paper towel on the counter, go and do other things like mope around the house. When they are dry, chop them up to your desired size. Place in a freezer bag and freeze. That’s it! You’ll only have to wash your cutting board once for all of that green onions you bought!




As a mother of two little ones, I am always looking for an easy way to prepare dinner. Somehow around the time when I have to prep for dinner, they become super-clingy. One becomes whiny while conjoined to my leg and the other is throwing all of the toilet paper into the toilet. Easy dinners that come out of the oven have become a go-to around here. Prep the dish, stick it in the oven, then it’s done right around dinnertime. I don’t have to stand over the stove and worry about kids getting burns.

This recipe is one of those. No grill required therefore no risking getting locked out on the deck by two little ones who wouldn’t be able to unlock and let you back in.

I prefer dry rub over sauce for my ribs. The spices are easily found in my spice cabinet. Feel free to substitute garlic powder for onion powder. I have tried both and prefer the garlic version. If you want to make two rack of ribs, just place one rack of ribs on the top rack of oven and the other on the lower rack. Switch the top with bottom at halfway (45 minutes) of baking time so that both racks of ribs will cook evenly.


1 rack of baby back ribs

garlic powder



freshly ground pepper


1. Preheat oven to 325 degree.

2. Dry the top and bottom of the ribs with a paper towel.

3. Sprinkle generously on the bottom of the ribs with garlic powder and paprika, followed by pepper. Salt as desired. Gently “massage” the dry rub into the bottom-side of the ribs. Flip the rack of ribs over, and repeat on the other side.

4. Place ribs on a rack (optional) on top of a foiled rimmed baking sheet.

5. Bake for 90 minutes.

6. Remove from oven and tent the ribs with a piece of foil (To tent means to loosely cover the meat while it rests so that the juices of the meat can redistribute). Let it rest for at least 15 minutes before cutting into individual ribs. (This is important because if you cut into the meat right away, you will lose some of the juice and risk your meat from becoming dry).

My first post! Woohoo! I am excited to begin this blog. Thanks for reading! 🙂

A little about me as an introduction in addition to my “About” page.

I currently love:

1. Anything crunchy. I am into unsalted roasted almonds these days. I love the ones that come in little packages from Trader Joe’s called “Just a Handful.” They are great for on-the-go.

2. Sweets. I’m trying to be “good” and not indulge in too much of these. I dig anything chocolate-y. These days I just indulge on desserts with my eyes on Pinterest.

3. Big, juicy, Fuji apples with skin-on. (I try to buy organic ones when I can so I don’t feel bad about eating pesticides. Read this if you are not familiar with the “Dirty Dozen.”)

4. Lara Bars, especially Chocolate Cookie Dough. This satisfies my sweet tooth.

5. Almond butter

6. Roasted kobacha squash

7. Coffee. I like to drink my black.

8. Coffee milk tea with coffee jelly. Although these days, I’m trying to limit this indulgence, too.

9. Anything tomato-y like homemade salsa or gazpacho

10. Seafood especially amaebi, salmon sashimi, smoked salmon, shrimp, lobster

11. Coconut anything

12. To travel! 15 countries for now and hopefully more in the future! There are many more places I want to see. I love trying out local eats.

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