Bring on 2018!

It’s almost 2018 in Hawai’i Nei! This year flew by so quickly, including tonight, New Year’s Eve! But I am ready to start fresh and begin a new year. I am grateful that we have an opportunity to start new again every January 1st. We can create new goals and improve ourselves. Be better than the previous year. I’m excited for what 2018 will bring us. It is going to be a great year.

We’re ringing in 2018 with these:


Mmm, mmm! Can’t wait to cheer with these awesome drinks! They’re non-alcoholic, too!


We had this moscato for dinner with my family. Not bad! The tropical passion fruit has a real kick to it!


Bam! Dessert for my bf’s family. Made a peanut butter ice cream pie. Was super simple!

rice dream organic vanilla non-dairy frozen dessert rice pint 2015

Since I’m lactose, I tried this ice cream. Not bad! It’s rice-based. Interesting.


And added a few scoops of this. Mmmm! I love PB! This powder is awesome!

I blended the softened ice cream, added the PB powder, and blended it all together. I poured the mixture in the graham crust and sprinkled walnuts on top before freezing it. So simple and quick! I think these ice cream pies will be my go-to desserts when I need a to make quick desserts.

I made the same pie for my family, but with soy ice cream. We’ll be having that tomorrow evening.

Wishing you and yours a prosperous 2018! Bring it on!!!

Homemade meal by two special friends <3

I have two special friends from Nepal- they’re siblings. We went to school together. I miss them very much, as they’ve returned home after living in the US/Hawaii for several years. One day, I was at their house and they decided to make bowls of ramen and have me try their famous Nepali spiced tea (aka chai), which they made. Yummy! I really enjoyed it! It was very comforting.

Here’s a recipe to make this famous tea!

They loved cooking! They invited our friends over on several occasions and would cook up a storm! It was awesome to eat REAL, AUTHENTIC Nepalese vegetarian food! They were vegetarian, btw. It was so yummy! I love vegetarian food! I don’t always feel the need to have meat with every dish.

Subu's bday- 9.17.10 (2).JPG

Doesn’t this look amazing?! I miss this! Nothing like authentic cooking!


Easter & new beginnings!

Happy belated Easter! Hope everyone had a wonderful and blessed Easter weekend.

My relatives and I have a tradition of coloring eggs every Easter weekend. It never gets old. I always say that you’re never too old to color eggs! I just love it! It’s so much fun!

My family and I went to Assaggio’s at Ala Moana for our Easter luncheon this year. I had the mussels alla basil. That’s one of my favorite dishes to order!


Doesn’t this look amazingly delicious? Linguine pasta mixed with white wine butter sauce with garlic, basil, and mussels- ahhh! So good!

We had a NY cheesecake for dessert- yum! Sorry, I didn’t take a picture of our dessert. We just dove into it! Haha!

Assaggio’s has many locations on the island. This location we dined at was at Ala Moana.

Ala Moana Center
1450 Ala Moana Blvd.; Honolulu, 96814
**located across American Savings Bank & California Wok

Hope this new season of spring brings lots of peace, joy, happiness, and new beginnings. Until next time…




Ozoni New Years tradition!

Happy first Thursday of 2017! Hope the first five days are treating you well.

Every New Year’s Day, I get excited because I get to eat ozoni, a Japanese mochi soup. It’s been a tradition for my entire life. My grandmother used to make it and then my auntie took over after she passed. My grandma used to say that we eat ozoni because it would bring us good luck for the new year. The mochi was what brought good luck and we would have to eat all the mochi that was in our bowl.

Everyone makes their ozoni differently. Some use a shrimp or fish base to make the dashi (or soup), some use chicken broth, like we do. Some add only veggies, some add meat, some add seafood. It’s very interesting to taste other people’s ozoni. I’ve tried two of my other aunties’ ozoni. They both were very different from the one I grew up eating.

Here’s an article about ozoni:

Happy upcoming weekend.