Pie with sauerkraut

I love March. It is when Spring begins, it is a month during which many of my dearest friends have birthdays, it also symbolizes a new beginnig for me when I came to USA in March many many years ago... It was March when I moved to NY, also March when I came back to CA, ... In other words, there are plenty of reasons to celebrate during March, so why not celebrate Pi Day as well !? :)
This is the pie that I've made to mark the occasion. 

My friend Svetlana inspired this post with sauerkraut recipes she shared here on our blog recently. That is how I've decided to make the pie with sauerkraut using my mom's recipe. It is much easier than I've thought it would be! Try it! 

Cake is the only thing that matters

Have you read 'Hyperbole and a half'? I was identifying with the Subject on many occasions! Especially on the matter of eating the cake... and especially on the occassion when cake becomes the only thing that matters, really.

Just like the Subject, when I have a craving for cake, then it really is a CRAVING for cake! It becomes the only thing that matters and I don't have time to make some elaborate cakes because I NEED to have a cake NOW!

That is when I resort to making cookies that take less than 20min from start to finish. AMARETTI, yesss! 

Brine fermented cabbage with tofu and miso dressing

It is almost spring and I still have few heads of fermented cabbage to use before days start to warm up even more. This recipe is a fusion of  my two favorite cuisines: Serbian and Japanese.

Dolmas (Dolmades)

I love Greek cuisine! And Mediterranean in general. Here is the recipe for one of my favorite Greek dishes-Dolmas!

Ingredeiants:

20 vacuum packed grape leaves
1/2 short grain rice

4 table
spoon extra virgin olive oil
1 small onion,finely chopped
1/3 cup pine nuts
1/4 cup raisins
2 tablespoons chopped fresh mint
1/4 teaspoon cinnamon
salt and pepper
2 tablespoons tomato paste
6 teaspoons fresh lemon juice

lemon slices and fresh mint to garnish

Dashi (Japanese stock)

Ichiban Dashi

Ok here it is - Dashi! Umamstick ;) Udon, miso soup and Japanese food in general are so much loved in my family that I will be making this again soon and probably be freezing it.

I have got a kezuriki as a present from a very dear friends from Japan to shred  katshuobushi myself -how exciting-but you can, of course, buy dried bonito flakes from any Japanese grocery store instead. Ichiban dashi is used for clear soups and many other Japanese dishes which I am yet to try making. And Niban dashi you can use for miso soup.