I made mooncakes for the first time yesterday, I wanted to be ready to make them for the Mid-Autumn Festival this year. I’ve been buying them for a long time and decided to finally make them myself.

They’re not as difficult as I expected, actually. Since the cakes are molded there’s some nuance to getting the dough the right thickness. Making them at home gives an incredible variety of options for fillings; I did purple sweet potato, cheesecake, and matcha.

I just made a huge pot of chorizo cheese dip yesterday for our “dinner club” we host once a month. I also made tacos and guacamole but I only took a pic of the queso. It was very good and we sent home a bunch with everyone too. I made it with white American cheese.

I like to eat cucumber on spreads.

I’ve been making this cucumber salad a lot recently. It’s a good summer dish.

Ingredients: Cucumber Celery Pickled Red Onions (done with apple cider vinegar, garlic, cardamom pod, coriander seed, cumin seed, black peppercorn) Garlic/Rosemary infused Olive Oil Sunflower seeds Fresh cracked black pepper

I made some cold buckwheat noodles using Maangchi’s Mul-naengmyeon recipe and I made it special by making my own dongchimi! We’ve been having heatwaves and the cold noodles hit the spot.

I’m planning on smoking some ribs tomorrow for the 4th. Gonna be real good lol