Well, the cheese isn’t homemade, but the bread is, and I think I made pretty cute signs to tell people what each thing was. It was for a potluck wedding we went to earlier this year. And we’ve heard that the bread was very popular among the French guests, who promptly went back to France and bragged to their relatives that there are artisan breadmakers in the U.S.!

The Winters pool made a cool sign to try to attract more people to the public pool. So I had to stop to take a picture of it.

The Hyatt in Monterey has these awesome planters. Just as soon as I figure out how one would drill out a hollow spot in a stump I plan to make one or two of my own.

I meant to post about this a long time ago, when we made these spectacular halo halos. I have to admit, at first I thought halo halo was weird. I mean, beans in a dessert drink? Beans in any drink?! And potatoes! OMG. But its really good. Without the jackfruit of course. And with the ube ice cream of course. The ube ice cream is my favorite part. Yummy!

When we were in Brazil we fell in love with this dish we called “Bubojuh” based on all we could understand from the pronunciation the locals gave us. Once we got one of them to write down the name of the dish, we realized that its actually called “Bobó de Camarão” and the “j” sound came from the word “de” (of) which, in Brazilian, is pronounced with a “j” sound. We still refer to it as “Bubojuh” because it stuck.

So, when we got back from Brazil I missed eating Bubojuh so I looked at some recipes and came up with my own variation. We think it turns out pretty good.

2 medium or large cassavas (aka yucca root)
1 lb shrimp (please buy wild caught)
1/2 – 1 can coconut milk
1 yellow onion
1 small or medium piece of ginger
1 red bell pepper
3 – 5 tomatoes
1/2 cup chopped cilantro
1 lemon
salt
pepper
paprika
garlic salt
chives