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TheLastWonton
Coming to you from the beautiful Okanagan Valley of British Columbia or, when the stars are aligned,The Beguiling Big Island of Hawaii, and of course, when my Wanderlust kicks into high gear, some delectable destination that will entice you at every turn.
A happy cooker, eater, drinker, celebrator, wanderluster, writer and blogger, with flip-flopped feet firmly planted on a glorious hillside perch in the beautiful Okanagan, a soul that defines wanderlust - a strong desire to wander, or travel, and explore the world - and a spirit that is home-sweet-home and forever frolicking in the unbridled Aloha of the beguiling Big Island of Hawaii. 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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Irresistible, pillowy-soft, butter-coated, twisty sticks of goodness. There always has been, and I'm pretty darn sure, always will be, something unanimously beguiling about homemade bread. Whether it's some unspoken link to the good old days, to carefree childhood times, to memories of warm, homey, cozy, deliciousness, or maybe it's simply... Continue reading
Posted Aug 25, 2019 at THE LAST WONTON
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It's like summer and autumn are in cahoots, in every bowl. Sunshiney, fresh, hot corny goodness, stoked up with charred poblanos, sweet onions, and earthy new potatoes. Wham bam a few salty, roasted pepitas on top, a squeeze of fresh lime, and boom shaka laka! I don't know if it's... Continue reading
Posted Aug 25, 2019 at THE LAST WONTON
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Tangy, refreshing, Japanese salad, adorned with skinny cucumber slices and tasty, fresh shrimp. Flavour-popping slurpy goodness, in a bowl. With chopsticks. We love our Sunomono. It fires our jets. It's always sooooo refreshing. And tangy, with that wee hit of sweetness. Yum! We love it all dressed up with fresh,... Continue reading
Posted Aug 23, 2019 at THE LAST WONTON
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Tender bites of battered pork, fried crispy golden, then tossed in saucy, sweet and tangy goodness. Yum-O! As far back as I can remember, right from childhood, up to present day, no matter which home was home at the time, when Chinese food delivery gets ordered, someone, always, almost instantly,... Continue reading
Posted Aug 13, 2019 at THE LAST WONTON
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Quick and easy! Crispy, chewy, bite-me, outtards, hiding deliciously, poofy, moist, peach-riddled innards. Tastes like summer! August in the Okanagan means FRESH PEACHES. Plucked right off the tree, those softly, sunset-hued, boldly plump, orbs, with their velvety thin layer of fuzz, are always whispering, "Bite me!" So what's a girl... Continue reading
Posted Aug 11, 2019 at THE LAST WONTON
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Crazily easy peasy, wham bam, cheesy, eggy deliciousness tucked into a buttery grilled bun. Good morning! So what is Bodega-Style, you ask. Something we've kind of been missing out on, here in Western Canada, I'd say. You'll find them in other big cities in the States, but in New York... Continue reading
Posted Aug 9, 2019 at THE LAST WONTON
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Five glorious, sun-soaked, turquoise-sea-soothed, sandy-footed, happy hours, on beautiful St. Lucia. And my snacky-lunch onion rings were crazy good. Yes, you absolutely should have cruise-port-excursion envy! Thanks Travelzoo, for this great pic of Marigot Beach & Dive Resort. I just love cruising. Love it! This past Spring my dearheart friend,... Continue reading
Posted Aug 2, 2019 at THE LAST WONTON
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Tender, spicy, little meatballs baked in tomato sauce and a pool of luscious, molten cheesy goodness. Where's the spaghetti? ♪♫♥ On top of spaghetti All covered with cheese Just plop all the meatballs Oh yes, please, please, please. ♪♫♥ This one is fun to serve, and fun to make. Easy... Continue reading
Posted Jul 29, 2017 at THE LAST WONTON
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Tender, tasty, marinated Korean style beef stir-fried with a bunch of deliciously fresh veggies, plopped atop a little heap of hot steamed rice. Yum! TOP TEN REASONS TO MAKE KOREAN BEEF RICE BOWLS 10. Clean up is super easy - one bowl and pair of chopsticks, per person. 9. Beef... Continue reading
Posted Jul 23, 2017 at THE LAST WONTON
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Fresh herby, tangy avocado sauce begging to be swooped over juicy, hot-from-the-grill steaks. Mahvelous merger. Avocado Chimichurri..... It's fast. It's easy. It's green. It's sunshiney. It's all tangy and creamy. It's madly in love with tender, juicy, grilled steak. It's packing a punch of flavours. It's softly whispering of spicy... Continue reading
Posted Jul 23, 2017 at THE LAST WONTON
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Rich, crusty brown outtards, juicy innards, melty cheese in between. Deliciously beguiling. Beguiling burger patties = Damn good cheeseburger! This isn't really a recipe, but a 'way'. A way to reap results that will make you softly exclaim, "Ohmygawdthatsgood!" A means to an end. Cause and effect. Chain of circumstances.... Continue reading
Posted Jul 13, 2017 at THE LAST WONTON
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Crispy, crunchy, golden brown, retro deliciousness. Indulge! Wikipedia states: "The exact origins of the onion ring are unknown, but in 1933 a recipe for deep-fried onion rings that are dipped in milk, then dredged in flour appeared in a Crisco advertisement in The New York Times Magazine" Seems they caught... Continue reading
Posted Jul 11, 2017 at THE LAST WONTON
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Hot Sticks! Get your Hot Sticks, here! Hot off the barbie, that is. Touting sublime, slightly spicy, tangy, tender, grilled steak slices. TOP TEN REASONS TO MAKE BEEF SATAY SKEWERS WITH CHEATERS' PEANUT SAUCE 10. They're easy to make and easy to eat. 9. Satay rhymes with cachet. 8. You... Continue reading
Posted Jun 29, 2017 at THE LAST WONTON
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Quick and easy! Perfectly al dente bucatini cloaked in a timeless tomato sauce, dishing up a little kick of heat, and simple medley of classic flavours. Mangia tutti! One of my fave weekly errands is to hit Valoroso, one of the Okanagan's best Italian deli-grocery stores, to gather all the... Continue reading
Posted Jun 27, 2017 at THE LAST WONTON
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Deliciously crunchy and buttery, boasting butterscotch chips, milk chocolate chips and semi-sweet chocolate chips. Ever remember the first time you tasted something? I do. ....It was a beautiful Okanagan summer morning. I was contentedly basking in the warmth of the sun, and the warmth of being at my favorite aunt... Continue reading
Posted Jun 26, 2017 at THE LAST WONTON
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Nostalgic, sticky treats, amped up with nutty browned butter and sea salt. HEL-LOH, my salt-kissed sweetness! What sorcery is this? This is sweet, salty, nutty, sticky, soft, retro, irresistible, sorcery. And that's a fact, Jack! The teensy weensy little detail of browning the butter and tossing in just a spurt... Continue reading
Posted Jun 19, 2017 at THE LAST WONTON
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Perfectly grilled steak plunked atop a rich, creamy, caramelized onion riddled, blue cheese tang-ed puddle of goodness. Rahther luscious. I do so like blue cheese and steak. I do so like them, for Pete's sake. Would you eat them on the docks? Would you eat them with a fox? Down... Continue reading
Posted Jun 17, 2017 at THE LAST WONTON
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Crusty outtards, fluffy innards, baked potatoes topped with tangy, buttery, soft delicious muddles of feta. One potato, two potato, three potato, more.....please. What is it about baked potatoes? They're nothing special, but they're always so good, or they just hit the spot, perfectly, and they carry our cravings off to... Continue reading
Posted Jun 16, 2017 at THE LAST WONTON
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Melt-in-your-mouth shortbread crust. Check! Juicy, sweet, fresh blueberry filling. Check! Golden, crunchy, buttery, crown. Check! An oft quoted line from Ralph Waldo Emerson's poem, Hamatreya states the "Earth laughs in flowers." I've always, always, liked the feeling of this thought. No matter when, or how often, I come across these... Continue reading
Posted Jun 15, 2017 at THE LAST WONTON
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A versatile dressing that buzzes up all cool and creamy, spice-ay and tangy! TOP TEN REASONS TO MAKE SPICY AVOCADO DRESSING 10. It's the same colour as the forest in springtime. 9. Provides yet another reason to give a shout-out of gratitude to avocado farmers everywhere. 8. Avocado and lime... Continue reading
Posted Jun 11, 2017 at THE LAST WONTON
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Lightly crusted, golden, moist cake, overwhelmed by fresh strawberries that transform into plush pockets of sassy berryness, as they bake. How could this dessert not taste like summer? An easy peasy, tasty-as-heck, little cake touting a full pound of fresh strawberries. I scoop and smooth the batter into the prepared... Continue reading
Posted Jun 9, 2017 at THE LAST WONTON
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A luscious, silky, saucy cheese touting beguiling amounts of poblano, jalapeno, green chilies, black pepper and fresh tomato, swooped over warm-from-the-oven tortilla chips. Gutsy, spicy, brazen! We eat a lot of nachos at our house. Always have. Nachos kind of sum up all those Mexican flavours and textures and spiciness,... Continue reading
Posted Jun 5, 2017 at THE LAST WONTON
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Slide-off-the-bone tender, moist, deeply delicious ribs, swathed in a tangy, robust, lip-smackingly addictive barbecue sauce. The glorious make-ahead secret to these more-please ribs is cooking them in the oven first. Eureka! And then, Ta Da! firing up the grill to ensure a good schwack of those crusty, darkly tasty, edges.... Continue reading
Posted Jun 2, 2017 at THE LAST WONTON
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Plump with tangy, sweet, salty, spicy perfection. This sauce is wickedly good! Wicked ~ awesome, excellent, cool, amazing. Seriously, this sauce is all of those things. I wholeheartedly admit I've never before waxed poetic about barbecue sauce. Uh uh. And didn't count on it happening. But Ina changed all that.... Continue reading
Posted Jun 1, 2017 at THE LAST WONTON
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A fresh muddle of cool, crunchy cucumber and silky soft, buttery avocado, draped in a tangy dressing with a wee kick. We would so like them anywhere. We do so like fresh lime and Tabasco. We do so like them, they are fab. We would so eat them in our... Continue reading
Posted Jun 1, 2017 at THE LAST WONTON