"... To love a place is to love where you are,
to know it is beyond compare, the air, the scent, it might as well
be skin, it is to touch, be touched by everything in the surround,
to feel at one yet fully other in this diverse dominion."
We ended up at a Korean-run sushi joint in San Francisco, and to my delight they have this scrumptious Kim chee sushi. Unlike other rolls that simply include Kim chee as filling, this roll used the crunchy cabbage in lieu of seaweed. Great texture and loved the acid. Been thinking about it ever since.
Now if I could only remember the name of the restaurant.
via toxel.com
This was part of a Holy Kaw post I did tonight, but this video is just so funny.
I'm not really sure if I'm the only person in Hawaii drawing a connection between fall and the most recent string of Bubbies creations (see: Chocolate Cinnamon ice cream), but I'm telling you, this apple pie mochi ice cream fits so well. For those who have never had it before, mochi is a sweet and sticky dessert made from Japanese rice flour. Sometimes it's plain, but often times it's filled with azuki beans, red beans, or, as in this case, ice cream. It's been a humid and hot end of September for Honolulu and I can't think of a better way to take up the fall mood than with such a comforting cold treat.
Well, maybe this and a good punch. Hm. I think that might need to come.