Ambitious Deliciousness – Dont Eat Lazy.

At Starbucks about a month ago, I asked the barista what a pumpkin spiced latte tasted like, since I’ve never had one. She was kind enough to make me one to try. The combination of warm frothed milk, pumpkin, earthy cinnamon was perfect against the darkness of espresso laced with a slight hint of vanilla!

After that day, I was hooked.

I tried it again at two different Starbucks locations, but it never tasted as good as the first one I had. After some research, I discovered that the barista that day was filling in for someone else and nobody knew which store she was from!!! I don’t quite recall her face or name, and I’m not about to go to the 10Starbucks locations that surround my work office. =(

Plus, lattes are expensive. So I decided to try making one at home by using some freshly roasted coffee beans from Coffee Labs Roasters, Inc.

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I’ve fled the abundant land of zucchini and found myself smack in the middle of pumpkin land. I was never a huge fan of pumpkins but lately, I find them alluring. My goal is to be more intentional about using produce that are in season. What’s autumn without this orangey goodness?

A funny story about these cookies: I distinctly recall taking the baking soda out and setting it on my counter as I was adding the ingredients. But then, it went back to its resting place without ever making it out of the bottle.

So the end result ended up being a weird-shaped cross between cookie and cake. I’m not about to go making up words like stoup: thicker than soup but not quite a stew, so I’ll just call these cakey cookies.

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I spent the last couple of days cranking out a bunch of Korean dishes for a special dinner. You see, back in June, I had the privilege of going to Haiti for 10 days. In order to raise funds, our team held a silent auction. I offered a Korean meal for two and D&T won! So I planned the menu around classic Korean dishes, and everything turned out well (for the most part).

Our dinner consisted of seasoned cucumber salad, dry squid moochim, spicy fishcakes, spinach moochim, shittake mushroom bokkeum, Kimchi, crab and scallion jeon, tofu jjorim, dwen jang jjigae, pork bulgogi, pumpkin galbi jjim, ddukbokki and pound cake with fresh whipped cream for dessert.

I forgot to take photos of the entire thing. Thanks again for your support, D&T!

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