Golden Rings

For the first time we made something called gum-tchuen-heun or golden rings. It originates from the Luong Do village somewhere in Southern China. I haven't had it for a very long time since my mother last made it more than a decade ago. I remember it looked and tasted a lot better than the ones we made. I think our problem is the batter. It consists of 4 cups of flour, 1 cup of sugar, 4 eggs and 2 cups of water. I'll need to compare it to my mother-in-law's recipe and see how that batter will do. The trouble may be using the wrong measurements. I might need to use a Chinese rice bowl as a cup instead of using a normal cup measurement. I shall see.

Honey

Today, I went to the farmer's market and got some salad, a basket of strawberries and a 48 oz. jar of wild blackberry honey from Marshall's. After trying our local honey a while back, I probably won't get Sue Bee honey ever again. The local honey just taste so much better. Yes, it's more expensive, but it's worth it, for the quality, taste, and it's nice knowing it's local. I think honey is underrated. I can't remember the last time I've seen a honey commercial. I do remember sugar commercials... C and H, C and H, something, something, la la la. You can stick honey in yogurt, tea, use it for deserts, baking. There will always be honey in my kitchen.
This weeks lunch, I made piadina, an Italian flat bread. Filling consists of leftover turkey, salad mix I got at the farmer's market, and homemade dressing. Voila!

Salt

Saturday, I went shopping around Oakland. Our first stop was 4th street where they have several blocks of fru-fru stores among some more common retailers like CB2 and Anthropologie. I didn't see anything to my liking except for some coloring books that would be a therapeutic activity for me. I really wanted to get one, but told myself I shouldn't allocate my spare time coloring books when I can do something more useful... like sewing, cooking, or even painting my own art pieces. Only thing I got that day was fleur de sel sea salt at the pasta shop. This is suppose to be the salt of all salts, the best of the best, or at least that's what some people say. I did try a bit, but couldn't really say it's so amazing that I wouldn't get normal sea salt ever again. But still, it's nice to have this in the pantry.