While spring never seems to truly arrive (in Chicago), it is not too early to enjoy the spring sweet treat. That’s right, it's time for Hanami Dango!! <花見団子> or Flower Viewing Dango. In Japan, these dumpling are usually enjoyed in early spring, and as the name suggest, during the flower viewing picnic. Hanami Dango usually come in three colors (red, white and green) For this recipe, we are going to use all natural coloring. However, it may be more convenient for some to use artificial color.

Sawadee ka! Welcome to our featured Thai recipe, taken from my mom Khun Wasana. Kanom Sai Sai is a traditional Thai sweet dough dessert wrapped in banana leaf. The dough has a consistency of something like the Japanese mochi but there is also an inner filling made from coconut and rice flour. To put it simple it's a dessert which uses coconut in various forms to produce 3 layers of coconut bombshell. The flavor can be depicted as sweet and salty, sticky and creamy. Mmmm, I'm all about that coconutty taste.

Spring is here! You know it's never too early to be eating ice-cream. Although I'm not one of those who would casually consume ice-cream during the winter freeze, I do have occasional cravings that  eventually leads me to the local ice-cream shop (aka Jeni's Ice Cream). What I really like about Jeni's Ice Cream is the intense and creative flavors that are infused into their well made batches. No regrets for the pricey small cups! But, when I do have spare time, I'd like to make use of our ice-cream maker using fresh seasonal ingredients available.