Hi! I am Shari Sweeney and
here on A Certain Aesthetic I’m serving you elevated food, mindful experiences and the beauty of living in Okinawa, Japan!
All in Food & Beverage
Can you believe it?! Juneteenth is an official holiday!!! Today’s blog post has major significance because upon me pressing the publish button, it is the first day that Juneteenth is observed officially by the United States federal government as a national holiday. What a blessing in the year of our lord 2021! This year I decided to share with you a fabulous Juneteenth menu that will bring inspiration to what you plan to prepare for this year's holiday.
I’ve been enjoying the Culinary Cookbook Celebration of Black History series so far and I hope you have too! Today’s recipe is the first where I’m selecting a foundational recipe from one of the cookbooks and turning it into something brand new. We recently learned all about The Ebony Cookbook by Freda DeKnight and the selected recipe was the Everyday Cake. This cake is truly versatile due to its lightness and strength, as its ability to pair well with various ingredients. Because of these characteristics, I knew it would be perfect to make Strawberry and Kumquat Mini Trifles!
Y’all...we have been through it this year! Thankfully, we are nearing the end of 2020 and we have good reason to celebrate. We used our collective power to vote and make a change for the better by electing Joe Biden as our next President and Kamala Harris as our next history-making Vice President! I wish I could have been back home to celebrate this momentous occasion when the official call was announced. Instead, I made this amazing Rosemary & Elderflower Prosecco Cocktail for us and it was perfect!
Known by its scientific name Rosmarinus officinalis, Rosemary is a Mediterranean herb that’s been used in culinary and medicinal aspects for centuries. It’s also a staple in many gardens due to its ease of cultivation and its intoxicating scent. When you walk past a rosemary bush, you know it instantly because its scent envelopes you and takes you to a place far away from the hustle and bustle of life.
We are in the full swing of summer which means we are indulging greatly in fresh foods and delicious salads! Whether you are picking fresh salad greens from your own garden or if you have a bag of spring baby lettuces, this Smoked Salmon and Goat Cheese Salad with Pumpkin Seeds is perfect to enjoy as a delicious summertime meal for brunch, lunch or dinner!
My favorite hobby to do every year is to set up my annual herb and vegetable garden! During this interesting time we are living in, many people have started growing their own gardens. From what I hear, it’s been a wonderful experience in more ways than they could have ever imagined! However, for garden newbies, there’s a common issue that arises. You’ve grown all of this delicious fresh food and then you realize that you don't know how to harvest it. This is especially true for harvesting salad and I’m here to help because today I’m going to guide you on how to cut fresh salad greens from your own garden!
We’re back at it with another recipe in the #ACAinJapan series! Recently, I shared a blog post about the Japanese mortar and pestle called suribachi and surikogi. It’s such a beautiful and well-designed kitchen tool. I’ll be honest when I say that it would be a good idea to have one of these in your kitchen arsenal. The suribachi and surikogi serve as a vital tool in making today’s recipe, which is a Sesame Honey Miso Dip!
Before moving to Japan I enjoyed perusing global Asian markets with my best friend Jessi, especially the largest one in Raleigh, North Carolina called Grand Asia Market. This market provided an in-depth spotlight of food, cooking supplies, and more from various Asian countries such as China, Vietnam, Thailand, Japan, and more. In my earlier visits, I remember seeing a unique bowl with ridges on the inside and it was paired with a wooden stick. I was so intrigued that I decided to go ahead and buy it. I must say it was one of the best purchases I ever made from that market as well as in general when it came to my arsenal of cooking tools. After doing some research I found out that it was a Japanese mortar and pestle called suribachi and surikogi, respectively!
