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TheLastWonton
Coming to you from the beautiful Okanagan Valley of British Columbia AND, when the stars are aligned,The Beguiling Big Island of Hawaii
A happy cooker, eater, drinker, writer and webber with flip-flopped feet firmly planted in the enchanting forests of the beautiful Okanagan, and a spirit that is home-sweet-home and forever frolicking in the delicious Aloha of the gorgeous Hawaiian Islands. Gloriously content with the knowledge that when making a batch of wontons the first wonton is a bit of an awkward struggle and last wonton in all it's picture perfect deliciousness is made with easy finesse. And a quiet Ta! Da!
Interests: Italian menus, Mexican ingredients, Greek dinners, Asian appies, Hawaiian desserts, old fashioned English roast beef lunches, Japanese bento boxes, Okanagan dinner parties, ingredients that grow, food that makes you sigh happy. Wanderlust. And music, music, music.......
Recent Activity
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These small-batch pickles boast a tangy crunch, with a teeny edge of sweetness, making them pretty much irresistible. Homemade summery, vinegarized goodness, wham bammed together, jarred, done. Well that was easy. Just look at what I made. Like a picture. And ohhhh baby, if you like Bread & Butter pickles... Continue reading
Posted Aug 31, 2016 at THE LAST WONTON
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Fresh-picked heirlooms snuggled up all cozy with rich red wine, aromatic basil, gutsy Parmesan, plush balsamic and delicious ground chicken, tinged with the heat of dried chiles and simmered together to create a glorious puddle of summer flavours. Quick and easy. Sexy too! Simple Italian fare. When I hear those... Continue reading
Posted Aug 10, 2016 at THE LAST WONTON
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Easy peasy, old-fashioned, moist buttermilk cake riddled with the tart sweetness of plump, ripe raspberries. Humble deliciousness. This unfussy, rustic-ish cake comes together almost effortlessy and boasts that moist, kind of coarse crumb finish, like the cakes our grandmas made in the olden days. And those beautiful berries make it... Continue reading
Posted Jun 4, 2016 at THE LAST WONTON
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Blushing, plump tomatoes, aromatic cilantro, the zing zap of fresh lime juice and of course fiery peppers all buzz-buzzed together to create a vibrant muddle of goodness. We put this ****** on ever-y-thing! Always have. Always will. As far back as I can remember homemade salsa has just been there,... Continue reading
Posted May 14, 2016 at THE LAST WONTON
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Gloriously creamy, lusciously garlicky with a robust burst of lemon, this dressing begs to be your all time fave! Who would of thunk? I totally believed that I was a true traditionalist when it came to Caesar salad dressing. No short cuts!! It's gotta' be the real deal or nothing... Continue reading
Posted May 13, 2016 at THE LAST WONTON
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Cinnamon sugar blessed, crunchy, sweet, salty, toasty, quietly spicy, snackin' nuts, worth writing home about. TOP TEN REASONS TO MAKE CANDIED PECANS 10. They're bloody good with a glass of wine. 9. They'll convert the die-hardest, non-candied-nut-liking person, at first nibble. 8. Did I mention cinnamon sugar? 7. The soft... Continue reading
Posted May 13, 2016 at THE LAST WONTON
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A creamy green, fresh and fiery salsa that begs to be dipped, slathered, scooped and swooped. Did you know that over 200 varieties of avocados grow in the Hawaiian Islands? And that the Kona area, especially in and around Kona Coffee Country, is historically the premier growing area of avocados... Continue reading
Posted May 4, 2016 at THE LAST WONTON
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Golden, butter-crunch, coconut cookie happiness. "Dear John Macaroons, it's not you, it's me. You're quite wonderful, marvelous even sometimes. (Waimea Coffee Company!!) I didn't know it, but I am fickle. I thought I needed and loved only your pillowy-chewiness. Alas, I was only fooling us both. Thank-you for being there... Continue reading
Posted Apr 28, 2016 at THE LAST WONTON
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The unbridled tartness of lime muddled with the irresistible velvety richness of sweetened condensed milk, all cloaked in the sweet familiarity of graham crackers crumbs. Crazy delicious! This year Spring has hit the Okanagan Valley with a true blast of summerness. It's nearly impossible to walk outside, in the last... Continue reading
Posted Apr 24, 2016 at THE LAST WONTON
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Tiny little and big fat, taste and texture explosions of salty, savory, fresh Greek goodness. Swoop, scoop, slather, munch. Repeat. Opa! It's Spring! When I relax, and plunk down on my couch, there's nothing but windows in front of me, which brings the outside, in. I don't have a drop-dead... Continue reading
Posted Apr 22, 2016 at THE LAST WONTON
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Satiny, golden on the outside, firm but soft and moist on the inside. Buns to transform your burgers or breakfast sammies. (Looks good, doesn't it?) (It so was.) (The bun made the burger.) (And I ate the whole damn thing!) (Well look at it, who wouldn't?!) Don't you just love... Continue reading
Posted Apr 20, 2016 at THE LAST WONTON
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Tra la, tra la......golden, crispy edged outtards and soft, puffy, fluffy innards. Insanely great! TOP TEN REASONS TO MAKE WAFFLES OF INSANE GREATNESS. 10. It doesn't matter whether it's Spring, Summer, Fall or Winter, waffles are always apropos. 9. No unnecessary indecision required, waffles come with 4 sections for mixing... Continue reading
Posted Apr 19, 2016 at THE LAST WONTON
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Tastes like Spring sunshine! Soft, tender, cakey muffins with blueberry-in-every-bite-innards and a sparkly, buttery, lemon sugar crown. I know, right?! Yum! This is one of my lonnngg-time, stand-by recipes that I have been making forever. In my olden days, I was gloriously influenced by what was, at the time, THE... Continue reading
Posted Apr 17, 2016 at THE LAST WONTON
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Chinese take-out, without leaving home......tender, delightfully crusty steak strips, cuddled up with al dente broccoli, cloaked in a sauce boasting the tang of garlic and fresh ginger, with an earthy punch of black pepper. Next time I think I'll leave out the broccoli and try it with some fresh tomato... Continue reading
Posted Apr 17, 2016 at THE LAST WONTON
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Tender, crusty edged, oven-roasted ribs, touting an almost addictive pow of garlicky lemon-ness. The first time I had Greek-ish ribs I was in my 20's. At the time, Forest Grump and I were eager, rather hard-working, dedicated restaurateurs, doing it 'our way', at Chianti's. Those were the days, my friends.... Continue reading
Posted Apr 14, 2016 at THE LAST WONTON
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Crystalline tapioca beads, boasting chewy deliciousness, suspended in a creamy, coconutty pudding crowned with the exotic, warm sweetness of caramelized fresh mango. Tastes like Hawaiian sunshine in your mouth! Tapioca pudding. It's retro, old-fashioned, brimming with sweet, smooth childhood-memory goodness. But, then again, it's hip and divinely indulgent whether for... Continue reading
Posted Mar 21, 2016 at THE LAST WONTON
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Cheesy, creamy, gloriously pungent, old-fashioned, homemade Blue Cheese Dressing that will make you go "Mmmmm". I'm soooo glad I happened upon this dressing recipe whilst browsing about on Food52.com. Though I took just a few wee liberties to hone this recipe to make it to our liking, so that our... Continue reading
Posted Mar 12, 2016 at THE LAST WONTON
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Geniusly simple tomato sauce, a creamy layer of peppery Cheddar sauce, an ooey, gooey crown of melty, tangy, Italian Asiago and of course stand up and cheer rigatoni. Sì! I knew the moment I came across Rigatoni Pie online that it was destiny. I mean, really, how could I not,... Continue reading
Posted Nov 29, 2015 at THE LAST WONTON
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Skewers of savory, sweet, little char-grilled pork bits of juicy deliciousness. Masarap pulutan! Delicious finger food! I mean really, it's great to grill all year long, even when Ol' Man Winter's chilly presence makes you scoot quickly in the back door, beaming, with your prized plate of I-cooked-this-outdoors-even-though-it's-snowing goodness. But,... Continue reading
Posted May 25, 2015 at THE LAST WONTON
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Big, plump, tender shrimp are simmered in a tomato, onion, paprika, tarragon and cream mixture, laced with hot sauce, to make a luscious stew. Something spicy this way comes! Wikipedia says: Étouffée or etouffee (pronounced: [e.tu.fe] ay-TOO-fay) is a dish found in both Cajun and Creole cuisine typically served with... Continue reading
Posted May 10, 2015 at THE LAST WONTON
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A juicy sweet tangle of bright, ruby red berries, boasting a buttery, crunchy, old-fashioned topping with just a whisper of maple. Love me tender! Aaaah, strawberries. Our gorgeous, blushing, sexy, first fruit in the spring to ripen, fragrant, sweet orbs of nostalgic deliciousness. They taste like summer, and of course... Continue reading
Posted May 9, 2015 at THE LAST WONTON
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An addictively bracing green salsa that vibrates with the deep char goodness that comes from roasting the tangy tomatillos, fiery jalapenos and serranos, sweet onions and mildly smoky poblanos. Olé! It's just about Spring. Zip-a-dee-doo-dah-zip-a-dee-ay! With this delightful announcement comes an impossible-to-resist prerequisite to raise our needy little faces to... Continue reading
Posted Mar 8, 2015 at THE LAST WONTON
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This easy peasy, no-knead bread with its crackly thin brown crust, that crunches between your teeth, and it's holier than thou, slightly chewy texture, ruggedly begs to be slathered in frigidly hard butter, and quickly munched, whilst still warm-from-the-oven. This bread........Oh Mama!......this bread is so good! But wait! Even better.... Continue reading
Posted Mar 8, 2015 at THE LAST WONTON
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With roots that speak of Puglia, this brazen pasta, quite magically, dresses itself in a warm, buttery, silky sauce, with herbaceously fresh, outspoken flavours. Never heard of it!! So, it was some sort of church-bell ringing, champagne cork popping, relevation, when I did. What??!! .....my mind kind of yelled at... Continue reading
Posted Nov 22, 2014 at THE LAST WONTON
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Tangy, peppery, tender, crispy-skinned, baked chicken, that will make you say, "Masarap!" Deeelicious! ♫♪♫♪ "Ain't no sunshine when you're gone!" ♫♪♫♪ Okay, okay, I fess up! Sure.....yup.....I do sing to my chicken adobo, as I happily tootle about my kitchen readying this easy peasy to prepare dish. It's simply one... Continue reading
Posted Nov 22, 2014 at THE LAST WONTON