Bread

When we lived in Minnesota, every year my mother-in-law would invite me to harvest rhubarb at her garden.

Many of the memories with her I cherish are not organized special events but rather the two of us spending time together in her garden.

I didn’t expect to be able to get rhubarb in Thailand, so when I found rhubarb in the farm box recently delivered, I was so excited.

They were super red and beautiful.

I only got four stalks.

Not much.

So I decided to make jam.

I also got this ginger from the delivery, so I thought it would be fun to add ginger to the jam.

It turned out amazing!

The color is so vibrant, and I think I got the sweetness and the consistency both just right, too.

I tried to think of the best way to enjoy the jam, and I remembered I had brought this set of cutters from the U.S.

I got rid of a lot of kitchen stuff when we moved to Bangkok, but I kept a few things, and this was one of them.

I guess I could still make square biscuits by cutting the dough with a knife, but if you ask me, biscuits should look like this with this particular edge.

I used this recipe.

Instead of regular milk, I used coconut milk instead, just because I had some left in the fridge.

It was subtle, but I liked the coconut scent.

We really enjoyed the biscuits with homemade vegan butter and the ginger rhubarb jam.

They were so good.

I’ve made a lot of different things (some very unique!) with rhubarb when we lived in the U.S.

If you search with “rhubarb” in this blog, you will find my old creations, like Rhubarb Pickles, Ginger Rhubarb Banana Cake, and Vegan Grilled Cheese with Tempeh and Ginger Rhubarb Jam.

This is my all-time favorite tea.

It’s caffeine free herbal tea but rich in flavor.

I like how I can really taste all the spices.

I’m glad that we can still get this in Thailand.

This tea was perfect to serve with the biscuits.

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My lemongrass got so big!!

I was overwhelmed by this size.

I knew I needed to trim it, but I was putting it off.

But yesterday I finally worked on it.

My trimming skills are not the best, but at least I can now walk through without being attacked by it.

I have a feeling that this will grow back in no time, though.

My other herbs are growing like crazy too, probably because of the recent rain and heat.

We spent two weeks in Japan last month.

We traveled a bit, but mostly we stayed at my parents’ house, and they really spoiled us.

My mom had a fruit plate ready for us every morning, and we enjoyed her homemade bread and kumquat jam for breakfast.

When we came back to Bangkok, I really missed her kumquat jam.

So when I received these beautiful organic oranges from farmfruitfolks, I decided to make marmalade.

It turned out great!

Homemade jam/marmalade is so good, so much better than store-bought ones.

I will have to remember that because it’s not that hard to make jam or marmalade at home.

Once the marmalade was made, I thought it would be fun to serve it with cocoa-based bread.

So, I baked cinnamon cocoa boule.

I’m just happy because now we have homemade jam to enjoy in the morning.

Cinnamon cocoa boule, vegan butter, orange marmalade, and coffee syrup.

They were all homemade, and delicious together.

I had been having craving for Azuki butter toast (in Japan we call it An Butter Toast; “an” means sweet Azuki paste) for a while.

I had just made black sesame sourdough bread, and it was perfect for it.

It’s already good with just Azuki and butter, but this time I thought it would be fun to add this dried yuzu peels.

I also sprinkled some Kinako (roasted soybean powder) and drizzled Matcha syrup.

Luckily, I had some organic fruit delivered in the morning, so they were added to our dining table, too.

Scrumptious!

I really liked the Yuzu peel which brought a bright fresh taste.

It’s always a great day when locally grown organic produce is delivered. 🙂